Thanks Elaine I will give both versions a try.

Hi Kevein,
Looking forward to your feedback. Personally I love the dry steamed version. But I want to have more feedbacks because it is not a common cooking method.

Dave,
I limit the water amount in the first step because I figure it out that after 6 minutes, the water will be away. But the real excellent point of this dish is to continue steaming when there is no water in your wok. It creates a oven like cooking, but much quick. Then the water in the plate will be thickened up. It is not that tender and juicy after another 4 minutes of dry-steaming. But create a totally different texture and flavor- a little hint of smoky taste.
So that’s why I bring up two versions for you to try.
You can try both and let me know how it tastes for you.

Hi Dave,
In the video, Elaine says for the tender juicy version, steam for 6-8 minutes. She then goes on to say that this dry steam version to continue for another 4 minutes. We are then shown a dry wok where Elaine indicates there is no water. I believe she is showing the result of the last/extra 4 minutes, the (dry steam), and that during those last 4 minutes the steaming water will steam away. I’m going to give this a shot with some skirt steak tomorrow, it sounds good.

have the same question, as neither the written instructions or video explain how you dry steam.

And if I want to continue to the dry-steaming process, where does the water in the wok go? Do I have to dump the water before I proceed with dry-steaming? Or does it evaporate by this time it reaches tender and juicy state?