Hello everyone! I am 23, I have always loved to cook and always loves "Asian food." But I have never cooked any. So I just made up my mind that I am going to get a wok and a rice cooker to make stir fry and fried rice. I have a few questions though. One is about soy sauce. How do you keep it from burning? I read somewhere that you should add water and it will cause the water to cook away and the meat, noodles, and the like to soak up the sauce. Is this true? Also, can you use any old war meat. or are there set cuts of meat you need to use? Lastly, what seasoning do you like to use?