In lots of Asian recipes, the first step is to sautee the garlic, then add the other ingredients.
I always remove the garlic after sauteeing it, because I'm always afraid it will burn and give the dish a bitter taste.
After all, if the wok is hot enough to brown meat (chicken) or vegetables, it's certainly hot enough to continue cooking the garlic after it's started to brown.
I'd appreciate hearing from anyone who's had experience in this area or thought about this.
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