<p>If there is liquid in the wok for any length of time (usually released from the veggies) the veggies end up steamed instead of stir fried. High heat will help minimize that. (A little char is not necessarily a bad thing. :))</p>
<p>If there is liquid in the wok for any length of time (usually released from the veggies) the veggies end up steamed instead of stir fried. High heat will help minimize that. (A little char is not necessarily a bad thing. :))</p>