Any wok users here?

This was the first recipe I did in my wok. It's been a few years, but I think I need to make it again.

Savory Jade Chicken - Martin Yan recipe
(not my picture)

Go to epicurios.com and search for Szechuan shrimp(it must have ginger as a component) for a nice spicy hot dish.

Thanks for the help!

The most important advice is to season it and treat it properly, sort of like cast iron, provided you didn't get one of those non stick jobs.

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I got to meet him twice at a trade show. My wife and I both grew up watching him, so it was a nice treat. He autographed a cookbook for me addressed to both of us with some kind words.

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I met him about 3 years ago when he was doing a book promotion. I also watched him growing up and honestly wouldnt have recognized him if I didnt know that it was him. Your mental image and the pics in the book are of the relatively young Martin Yan and not the much older version you see in person. Old boy hasnt aged very gracefully but he was a blast to talk to..

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and to cook as hot as you can possibly get it. Just keep everything moving using a wok spatula.

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Correct, otherwise you're sautéing instead of stir frying. Other advice would be to not overcrowd the wok. Also, after the wok is hot and ready to cook with, drizzle the oil around the outside of the wok so that it not only coats the entire wok, but the oil heats up in a desired manner. Usually, any meat is cooked first and removed, then put back in after cooking vegetables.

I haven't used the wok for meats often, but its great for doing veggies in very little oil.

If your wok is a "real" one (iow, not a nonstick abomination), check out Grace Young's video on seasoning it: LINK
Her books--Breath of a Wok & Stir Frying to the Sky's Edge--are wonderful explorations of the pan's potential.

shred cabbage, some al denta bow tie pasta and skirt steak cut into strips.

cook the meat halway in 2 tablespoons of sesame seed oil, add the cabbage and pasta, add some soy sauce, red pepper flakes and peanuts. when the meat is done serve and eat...make it once a week.

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I've always been told that the only way to experience true "Wok Hay" style cooking is with high pressure gas burners that are generally not available in residential cooktops. I've got a wok and I use it from time to time, but I've never managed to duplicate the texture found at Chinese restaurants.

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If you have a high-BTU stove (Capital Culinarian, Wolf, BlueStar), you can get closer to it than with an ordinary gas stove. (If electric, don't bother.) The burner configuration on the BlueStar, combined with the removable center grate & 22K BTU output, is especially suitable.

Best wok hai I ever achieved was using my Big Green Egg as a wok stove. I use a "woo" from the Ceramic Grill Store LINK , which gets the wok very close to the charcoal fire & makes it super hot. See here: LINK

Asian grocery stores often sell simple charcoal wok stoves: LINK

And a pretty common backyard hack is using a chimney starter as a wok stove: LINK