During my college years, one of my hostesses taught me how to mass produce Vietnamese egg rolls. Her church ladies sold it every Sunday afternoons in front of different supermarkets to raise funds in aid of new Vietnamese refugees in town.
Armed with the know-how of frying rice and egg-roll making, I had cooked for every host family I visited. Usually I would choose a Friday dinner to take advantage of using leftovers and excess ingredients in the fridge. Most mistresses of the kitchens appreciated this conversion of odds and ends into a delicious main meal.
It was during one of these visits that I used an electrical wok. That enabled me to stirfry, which was normally impossible with frying pans. Minor frying could be done using a heavy base stainless steel soup pot. Till now I could walk into any kitchen and hustle up a simple meal should the need ever arise.
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