| 31. | Pour in Ginger-Butter Sauce and return scallops to wok.
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| 32. | Place a wok or heavy skillet over medium-high heat.
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| 33. | Heat the 8 cups oil to near smoking in a wok.
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| 34. | The stir-fry : Heat a wok over highest heat.
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| 35. | And how many woks can you tie up to produce them?
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| 36. | Remove all but 2 tablespoons of the fat in the wok.
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| 37. | Circulon 20-inch cold rolled steel wok or nonstick wok.
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| 38. | Circulon 20-inch cold rolled steel wok or nonstick wok.
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| 39. | Heat oil in a wok or deep saucepan to 350 degrees.
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| 40. | Heat oil for deep-frying in a wok until hot.
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