Wok Cooking (or Stir Fry)

choi

David Tanis, Duck at 2 Speeds, Capturing the Wok’s Magic. New York Times, May 16, 2012.
http://www.nytimes.com/2012/05/1 ... hen.html?ref=dining
("Two things I know for sure: because the cooking process is swift for many Chinese dishes, ingredients need to be tidily organized and stove-side before the flame is ignited. The other is that food always tastes best straight from the wok, * * * Cooking hot and fast is the key")

Note:
(a) wok-chi (Mandarin pronunciation) or wok-hei (Cantonese)  鑊氣
(b) steam table
(i) "a table on which are dishes heated by steam for keeping food warm in the carving room of a hotel, restaurant, etc"
Webster's Revised Unabridged Dictionary (1913)
http://www.websters-online-dictionary.org/definitions/Steam Table
(ii) A photo of steam table
http://www.flickr.com/photos/monkeyone/6510597115/

(c)
(i) Muscovy Duck
http://en.wikipedia.org/wiki/Muscovy_Duck
(a large duck native to Mexico, Central, and South America; "The term "Muscovy" means "from the Moscow region", but these ducks are neither native there nor were they introduced there before they became known in Western Europe. It is not quite clear how the term came about; it very likely originated between 1550 and 1600, but did not become widespread until somewhat later")
(ii) Muscovy (geographical name): "the principality of Moscow (founded 1295) which in 15th century came to dominate Russia
http://www.merriam-webster.com/dictionary/muscovy
(ii) Grand Duchy of Moscow
http://en.wikipedia.org/wiki/Grand_Duchy_of_Moscow
(also known in English simply as Muscovy; 1283–1547; the predecessor state of the early modern Tsardom of Russia)