We've got our hex clad 12 inch wok, and we're gonna see how non-stick this is using the egg test. Go in with medium heat, the smallest amount of butter. Once the butter is bubbling, we go in with our egg. We season to taste. Wow, look at that. I like my yolk runny, so we're gonna give it a quick flip. About 10 seconds on this side just to get those whites to firm up. Look at that. Oh, I think hex clad passed the egg test. Link below.

It's a beautiful day to make some pork belly chasu while we break in our hex-clad 12-inch wok. I don't think this recipe's traditional, but it only takes about 30 minutes. We go in with our soy sauce, as much garlic as your heart can handle, sliced jalapeno pepper, brown sugar, our mirin, and water. And once that comes to a simmer, we add our beautiful duroc pork belly strips. Once that pork belly's cooked through, we're gonna slice these into small chunks. And this hex-clad pan offered even heat the whole cook. I'll let that sauce go for another few minutes and thicken up. Now we plate, and even my one-year-old son loved this. I served this pork belly chasu over a bed of rice, steamed broccoli, a six-minute egg, and sliced green onions. 10 out of 10 for the dish and the hex-clad wok. Yes.

Alright y'all for dinner tonight we having some fried rice and some Thai fried chicken wings. Using my new wok, gonna scramble our eggs and oil, add some green onion and add our cold white rice. Heat on medium high, add in your garlic butter and our frozen peas and carrots. You're gonna toss it all together, you can add seasonings if you want to and then you're gonna go in with your soy sauce. Mix everything from the bottom of your wok so that it's frying evenly and then you're gonna go ahead and add in some more green onion. Toss it up and enjoy y'all this was so good. Try this recipe and thank me later.

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