Tried to make pork and pepper stir fry in the steel skillet. It worked OK, not much wok hei, but for this portion, it got plenty hot. Marinated the pork beforehand in shaoxing wine, soy sauce, and garlic powder for about 2 hours.
Mainly wanted to write to say that stir frying at westwood is a bad idea until I get a range hood. I can’t see the food, and the whole house gets smoky. It ought to be an outdoor activity until a range hood is installed.
-Isaac
pork and pepper stir fry