Wok This Way - December 2012

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 1. ___ was a driving factor in the invention of the stir-fry technique?

 2. The saute technique involves the use of very high heat in a small amount of fat.
 3. A stirring motion is absolutely essential for an authentic stir-fry dish.
 4. The bao technique also is known as ___. 
 5. ___ are often paired together in traditional pad Thai.
 6. When paired with a whole grain, a stir-fry dish can account for ___ components.
 7.  For bulk preparation, a ___ can be used in place of a wok.
8. When stir-frying, in what order should ingredients be added?
 9. Stir-fried vegetables are done when they are limp.
 10. According to Chef Coleen Donnelly, good stir-fry sauces for a made-to-order bar include ___


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