Dodgy recipes: Part II
So a lot of the recipes in the Thai cookbook I use have a weird method of the initial step of cooking the meat. For example say the recipe calls for 500g of sliced beef, and 4 chopped cloves of garlic. The recipe will say to fry half the garlic until light brown, then add half the meat and stir fry for 2 or 3 minutes. It then says to remove the meat, and repeat with the other half of the garlic and meat. At the end you put ALL the meat back in, add sauces and continue.
The only reason I can see for doing this is if you have a pathetic little wok that can't even hold 500g of meat while stir frying. Bah! Those kinds of woks are an abomination unto Nuggan.
My wok which happily holds 1KG of meat and vegetables and has room for stirring and frying.