Wandering Adventure Party

I like it because the smaller size and larger flat bottom makes it easier to wield and cook evenly.

Woks aren’t supposed to cook evenly. They’re supposed to have all the heat concentrated in the middle so that you can control how fast the food is cooking by scooting it up the sides.

I suppose if you’re trying to use one on an electric cooktop you might have to begrudgingly accept a flat bottom, but a round-bottom wok (used over a high-BTU but small diameter gas burner that looks like a jet engine, or even charcoal in a chimney starter outside) is more “correct.”

Edit: honestly, if smaller size + larger flat bottom is what you want, IMO you should get a western-style carbon steel skillet instead.

That’s almost identical to my mom’s recipe, except she uses regular yellow mustard.

Wow, I had heard of the issue of aquifers being overdrawn and it characterized as being a problem of users running out of water, but the sea level rise aspect is a new one.