I'm a college student and I've grown up cooking Asian food using a wok and a gas stove. But the kitchens in my college are electric and I won't have a wok; I'll have regular pots and pans. I'd still like to be able to stir-fry and steam stuff. Does anyone have any tips? I imagine this is a relatively common problem, so a link to some webpage with more details would be great.
How do you cook Asian food in a Western kitchen?
- Thread starter DSu
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