I've been studying up on wokking and am getting ready to use it (waiting for it to arrive in the mails).
I know the following about aromatics: 1) It's the first thing you use (after the oil), and 2) an incomplete list of some of what qualifies as an aromatic.
Do you have any aromatics tips for me? Do some go well/or poorly with other aromatics, meats, veggies, sauces, etc?
Here's a handy reference for Chinese aromatics...
I thought you'd like to have a reference for pantry items as well...
Finely, during several COTMs (Cookbook of the Month) many of us cooked from Land of Plenty and Reveloutionary Chinese Cooking by Fuchsia Dunlop and, Breath of a Wok and Stir-Frying to the Sky's Edge by Grace young. Below are the discussion threads and recipe report threads which may help you. The Grace Young threads have many discussions about seasoning your new wok and ingredients...
Happy wokking and let us know how you're doing.
I assume you mean things like garlic, ginger, onions, that kind of thing?
*I think flavors that go together well, go together well whether cooked in a wok or other vessel. Also, I'm specially careful to keep garlic moving at all times so it doesn't burn and taste acrid and bitter.