Tried sneaking that by you.....:-)
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:-)
I do stir fries all the time. They are easy as hell with a good wok, plenty of prep, and the right ingredients. Makes an average cook even better.

I use chopped up chicken breasts or pork for my stir fry, rarely beef.
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I usually do vegetarian fried rice. But the shrimps looked really good.
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Do you use a full-on wok setup? If not do you see much difference between wok results and a stovetop/pot setup?
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Things like veggies stay crispier and meat gets done on the outside and super moist on the inside.

Unless you put too much in the wok at once, it is very quick and does a great job. Little chance of boiling the veggies like a pot or pan on the stove.

I let the wok get as hot as possible. It does make a mess in the house and stove.
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I have both and do a 12-inch skillet more often than not. I've found negligible difference as long as you get the skillet hot enough.
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My wife cooks everything it seems on a wok. She has a smaller 15" heavy steel and a gigantic 24 or more aluminum and I hate that thing. They take up so much space and I have discussed the possible dangers of uncoated aluminum. She cooks her pansit in the big one enough to feed a small army then takes to work for her co workers.
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I love chicken fried rice, every time I try to make it, it comes out hot garbage.
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PF Buzz's PU Chicken
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Still dont care about being a chef right now, just give me something authentic

Last night was local chinese beef and broccoli, tonight is seriously good local Italian pizza baked in ooold ovens and made with good quality sausage from The Hill in St Louis

They still speak the language at Leos
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STL has some damn good pizza if you know where to look
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I assume the good places don't even have provel in the building.
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Troll hunter or troll, I don't get your game? What the fuck is PF and PU?
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Twas a joke bud...and a play on PF Changs
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Not every thing is imos dude...and provel is fine in a multi cheese mix
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