wok造句
1 You need a wok with a steaming rack for this; if you don'thave one, improvise.
2 Heat some oil in a wok, then add the vegetables and stir-fry for two minutes.
3 The best utensil for steaming is a wok because its width easily accommodates a whole fish.
4 Heat wok, add 3 tablespoons oil.
5 Heat a heavy-based pan or wok.
6 Set the wok over high heat for one minute.
7 Heat a wok or large frying pan until hot.
8 Stir into liquid remaining in wok.
9 Heat about 1 inch of oil in a wok.
10 Reserve. Heat the butter in a wok or a large frying pan over medium heat.
11 Drain and pat dry. Heat wok,[www.] add 3 tablespoons oil.
12 In a large saute pan or wok, over medium-high, heat sesame oil until hot.
13 Heat the butter in a wok or a large frying pan over medium heat.
14 Heat a wok or a heavy skillet over high heat.
15 Heat oil in wok. Add garlic and ginger and stir-fry until fragrant.
16 Return the seafood to the wok and then add the scallions and snow peas.
17 Heat the peanut oil in a wok and add the scallion-garlic mixture.
18 Stir into liquid remaining in wok. Bring to boil and cook and stir until slightly thickened.
19 Place in a hot heavy-based pan or wok and cook until lightly browned, stirring occasionally.
20 To cook the crab sauce: Heat the wok and add the oil.
21 After wiping the wok, add peanut oil and reheat until smoking hot.
22 Heat oil in 14-inch wok or large skillet until smoky.
23 To fry the dumplings, heat a wok or large frying pan until hot.
24 Heat a wok or heavy-based pan, add the black bean sauce and heat gently.
25 Heat inch of oil in a wok or skillet until very hot.
26 There should always be variety in the cooking methods - too much deep frying or wok cooking makes an unbalanced meal.
27 Pat dry with paper towels. Heat oil in 14-inch wok or large skillet until smoky.
28 Transfer to a plate and cover to keep warm. Heat a wok or a heavy skillet over high heat.
29 Pour off the oil, leaving two tablespoons in the wok.
30 Drain and rinse well with cold water. Heat oil in wok.
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