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Master Hung at his best, delicately prepared; wok-hay ( chi of the wok) is present whenever required; Eddie the restaurant manager went all the way to make sure all dishes suits our
Wok Every Day: From Fish & Chips to Molten Cake—Recipes and Techniques for Steaming, Grilling, Deep-Frying, Smoking, Braising, and Stir-Frying in the World's Most Versatile Pan - Kindle edition by Grunes, Barbara, Van Vynckt, Virginia, Giblin, Sheri ...
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Update - Followed your advice, started all over again. Looks way better! Thanks a lot! : r/wok
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All you should know when you are cooking in wok pan!