Garlic, ginger, and scallions are the aromatics named in the cited prep guidance. It places their cutting before stir-frying and recommends having ingredients washed, chopped, or sliced before the wok is heated. This supports preparing the recipe’s aromatics in advance, but it does not establish that all of them—or any particular aromatic—must be cooked before the main ingredients.
Prep sequence
The example in the guidance gives these preparations:
- Garlic: mince 3 cloves.
- Ginger: grate 1 teaspoon.
- Scallions: perhaps slice 1 or 2.
Those quantities belong to the cited example and are not universal amounts. The guidance names aromatics as examples, rather than presenting a complete list for every dish.
How to check it
Before heating the wok:
- Check the recipe for the aromatics it specifies.
- Wash and cut the listed ingredients.
- Keep the prepared aromatics and other ingredients ready before applying heat.
The supported point is the preparation sequence: cutting and readiness come before heating. The cited guidance does not provide a complete order for adding aromatics relative to the main ingredients.
What the reader must still confirm
The recipe being prepared must confirm which aromatics are required, their exact quantities, and whether they are added before or after the main ingredients. The cited material does not provide a universal aromatic list, fixed ratio, or complete addition sequence, so it should not be treated as a mandatory template for every wok dish.