With a small amount of wood - a few sticks or pine cones - I can get a flame that's hot enough to burn my legs and that lasts for long enough to do a stir fry

This time I made a version of the Thai dish with prawns (which we didn't grow), holy basil, garlic, snow peas, bok choy and chillis (which we did).

The super-high heat of the wok lends such a special char flavour that can't be replicated on the stove
No comments:
Post a Comment