I remember that. There was a wok, a grinding stone, and a huge mortar and pestle, so those are what I left with, and I have all of them, and I use my mortar and pestle to this day.

有锅、研磨石，还有研钵跟舂杵。这些就是我离开家时的所有，现在我还保留着，这研钵跟舂杵还在天天用。”

This creates a nonstick coating for when the rice hits the hot wok.

这步骤能够在下入米饭前形不粘锅的保护层。

So, to do so… as always, first longyau… get your wok piping hot, shut off the heat, add in some oil – here, about one tablespoon – and give it a swirl to get a nice non-stick surface.

接下来，开始炒饭吧… … 就像我们平时做的那样，先预热锅… … 把锅加热到非常热，关火，加入些油，大约汤匙、轻轻，锅形不粘的表。

If it's a wok, , cook it in a wok.

如果你需用铁锅做菜，那就用铁锅来做。

And you're licking the bottom of a wok pan.

然后你在舔锅底。

Sam was experimenting with stir frying last night and the wok caught fire. Luke rushed in with the fire blanket just in the nick of time.

萨姆昨晚尝试了爆炒，结果炒锅着火了。卢克在关键时刻拿着灭火毯冲了进来。

Now, you can totally keep this going in here, but for wok seasoning management, we personally chose to swap this into a claypot.

你完全可以就用这锅继续烹制，但考虑到炒锅不容易让食材入味，我人更愿意把食材倒入陶罐中。

So I took the knowledge from my dad and taught myself the dual wok cooking technique, using two woks to cook two different dishes at the same time.

于是我借鉴我父亲，自学了“无敌”双锅炒菜法，同时用两锅炒两不同的菜。

As always, first longyau – get you wok piping hot, shut off the heat, add in the oil – here about two tablespoons – and give it a swirl to get a nice non-stick surface.

依旧是热锅冷油，把锅烧热后，关火，倒入大概两汤匙油，转转锅让油充分润滑锅体。

Always a useful thing to have around – to toast, first toss in a dry wok and stir for about five minutes over medium heat.

芝麻是种经常用于烤制食物的东西，先放入干的炒锅，用中火烘烤约五分钟。

So I thinly sliced my red cabbage, diced some ginger and I'm frying that off in some sesame wok oil.

我把红甘蓝切薄片，再切些姜，然后用芝麻油煎下。

I use a wok with a rack to steam it or a steamer.

我用了口大锅加架子蒸它或用蒸笼 。

The oil goes into the wok first, but only when the wok is hot enough.

油先下锅，但下油之前得充分热锅。

Just snip your chilis into one inch pieces, and toss in a wok and toast over a medium low heat for about eight minutes… or until the chilis've deepened into a chestnut color like so.

只需要将辣椒剪英寸的小块，放入炒锅中，用中低火烘烤约八分钟… … 或者直到辣椒变这种栗色。

The sesame wok oil is gonna add a really lovely nuttiness to the roast potatoes, but also because this oil has a really high burning temperature, it's gonna make them really crispy and delicious.

芝麻油会给烤土豆增加种非常美味的坚果味，而且因为这种油的燃烧温度很高，会让土豆变得酥脆可口。

Fry those til fragrant, about forty-five seconds, then scooch them up the side of the wok and add in the tianmianjiang sweet bean paste.

翻炒大概45秒，把香料炒香，然后用锅铲把香料赶到边，放入甜酱。

Fry that for about thirty seconds until it ever so slightly starts to stick to the wok, then pour a tablespoon of liaojiu aka Shaoxing wine over your spatula and around the side of the wok.

炒大概30秒，直到甜酱变得粘稠，开始粘锅，然后放汤匙绍兴料酒在锅铲上，沿锅边倒入。

Last bit of sesame wok oil going into the potatoes.

最后点芝麻油倒进土豆里。

Then, same wok, no need to wash, toss in your bacon over a high flame together with about three tablespoons or so of water.

接着用同锅，不需要洗，把培根和大约三汤匙的水起放在高温的火上。

At the age of 15, I was able to use a wok to cook and to serve customers.

在 15 岁的时候，我就能够用炒锅做菜并为顾客上菜。