So, I have been perfecting the process of stir-frying for a little bit, and I've been running into a problem that I'm sure is common.
I am getting to much liquid build-up in my wok. This is even without a fry without any meat in it. (And yes, I always use HI).
I usually add either soy sauce, fish sauce, oyster sauce, water, some type of oil, or some type of vinegar for my liquids in the dish.
I don't feel I add too much, I add the exact right amount needed for taste.
THE QUESTION IS:
Is my stove not getting hot enough (it is a basic stove) or is it most likely me? Is this a common problem among households?