Maybe, but I just don't feel right using a pan to make Chinese vegetables. I totally understand their conclusions, but it bothers a part of my brain. FYI, I'm

Maybe, but I just don't feel right using a pan to make Chinese vegetables. I totally understand their conclusions, but it bothers a part of my brain. FYI, I'm no master of the wok. Just a fool who plays with the master's tools One of the really nice things about a wok is that liquids drain to the middle, and the centre is super hot! You really don't get that on a saute pan. Also, when you toss something with a wok spatula, everything is generally gathered in the middle. Maybe I just need to move 2 to 3 times faster in a saute pan. There is also something Cantonese cooking called wok hei (http://en.wikipedia.org/wiki/Wok#Wok_hei http://en.wikipedia.org/wiki/Wok#Wok_hei). It's pretty elusive, but some dishes IMO live and die by it. I know when dishes are right when a waiter passes a plate across my face and for a brief moment, it felt like a heating element just rush past.