Stir-Fried Pork Piccata
In this variation on Italian piccata, we cook thin strips of pork in a wok. Lemon juice is a critical component of classic pork piccata, but you can’t add it to a carbon-steel wok because it will strip the patina. We call for lemon wedges to be served on the side instead.
14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet