@dimsimlim: Beef chow fun or 干炒牛河 Hong Kong style. I’m sure everyone has tried this once in their life. Usually this is really oily in restaurants, if you heat up the oil on your wok and pour it back it will reduce the amount of oil when you eat it. When I was cooking in our old restaurant my dad would tell me to do this for every dish so the wok is non stick but more importantly the end result is less oily. Till this day… after hiring over 100+ chefs and working with some of the best chefs in the world their wok speed and skill is still incomparable to my uncle and my dad. #wok #life #hongkong #asianfood #cantonesefood