— Melissa Bryant

When I was at Rouxbe, I had a beautiful, beautiful wok and I made beautiful stir fries, and I found out that I could use my air fryer to mimic, um, how I think vegetables taste and look when you are making a stir fry. And my, my air fryer is maybe my new best friend, but a wok is a beautiful, beautiful vessel, and it makes beautiful, beautiful food. Um, and just to answer your question, um, more specifically, you would use the no oil saute method in the wok, just like you do for the mushroom assignment. So you would wanna have a de glazing agent, and whether it would be water or stock, sometimes when I would cook Asian inspired dishes in the wok, I would use a, um, a diluted, uh, low sodium tamari. And that certainly did the trick and created that caramelization that, uh, you know, uh, you were looking for. Very good question, Melissa, because once you master the no oil saute, you can carry it over to tons and tons of other assignments, and I think that that would work well for you.