I’ve said a few times before that, so far, my experience with wok cooking has been a lot of the same thing. Lots of prep of vegetables and meat followed by very quick cooking of each element. That was pretty much the case when I made Stir-Fried Cucumber & Pork With Golden Garlic from Stir-Frying To The Sky’s Edge (page 73). The only real difference this time was that I fried some garlic in peanut oil making what the book calls Golden Garlic. I forgot that our candy thermometer broke a while back, so I wound up using the electronic meat thermometer that we have. It didn’t work out super well, but good enough to get the job done.
And, really, that’s it. I cut the cucumber on a mandolin and just followed the recipe as stated. The meal itself turned out well with the Golden Garlic offering a nice bit of crunch amidst the chewiness of the meat and the slickness of the cucumbers. It was nice and fresh and I’ve got no complaints, but I want to really test myself coming up, so be on the look out for that!