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Techniques · FTLB199
Stir-Frying
Fast tossing over high heat in a little oil, plain, quick or dry, already used for eggs in the Qi Min Yao Shu.
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Mural guide
An iron wok sits over a roaring fire on a clay stove, a hand tosses greens and shredded meat with a wooden spatula so that leaves and strips fly into the air, and a blue-and-white bowl beside it holds the finished dish.
Cooking small pieces in a little oil over high heat, tossed quickly in the wok.