Incredients:

Chopped baked tofu
10 Shitake mushrooms
1/2 cup of Thai peanut sauce
2 garlic cloves, crushed
2 scallions, sliced
1 can of baby corn
rice noodles
cashews

I was so gung-ho to try out this giant wok that I purchased. I had no idea how to use it. In retrospect, I had the heat up way too high and seared the bottom almost immediately. I threw in some wok oil and the incredients. It was kind of a mess. Everything was cooking fast except the rice noodles. I ended up taking them out and placing them in a pot of boiling water and adding them back to the stir-fry once they were thoroughly cooked. The shitake mushrooms needed to be cooked longer; they were kind of chewy, like they were still raw. Very flavorful but now I know what not to do next time.

1 out of 4 spoons.