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My Mini Went Wokkin\'--Wok Debut and Still Learning

Judy MayberryJudy Mayberry Posts: 1,797
edited 8:31PM in EggHead Forum
You like pics? 'Cause there's a lot of 'em.

I put a lot of thought into which wok to buy. I am never going to steam anything, don't like Dim Sum or fish, so a handle for stability using one hand was high on the list. (Leaves other hand free for camera.) Mrs. Chan at The Wok Shop in San Francisco recommended for the Mini the 10" heavy 14 gauge carbon steel wok with detachable wooden handle. She has a YouTube video for seasoning it, and she emailed seasoning instructions as well. For seasoning, she recommended finishing by charring Chinese chives in it.

It arrived yesterday...with a surprise gift in the package: two pair of chopsticks and a retractable backscratcher!

It was late and I was tired and cranky so this was going to be a "fast-food" operation with premade ingredients. Went out to one of San Diego's huge Asian markets to get ingredients. I already had a bottle of Trader Joe's General Tsao's Stir-Fry Sauce and mushrooms at home. I got a chicken breast, cans of sliced water chestnuts and baby corn, scallions, and a bunch of Chinese chives. I got a small container of sticky steamed rice at the take-out counter.


I seasoned the wok and here's what the seasoned wok looked like. Took 20 minutes in the oven.


It sits on top of the Mini with plenty of room around it for air.


Peanut oil for chunks of chicken breast, browned and removed to a plate.


Water chestnuts and thickly sliced big button mushrooms next.


Used a pan cover for a couple of minutes to keep them moist.


You need a hot fire...


Then the scallions, corn, and the some of the Chinese chives left over from the seasoning.


Last, Trader Ming's (no kidding) delicious sauce, added a little red pepper flakes.


Almost combined.


The finished bowl with the gift chopsticks.


Here's the backscratcher.


And here is the wok this morning... a little tired after the workout, but perked up by a thin, thin film of peanut oil.

Judy in San Diego


  • SmokeyPittSmokeyPitt Posts: 8,710
    The WOK and the quick meal look great. It looks like it was made to hook on to the mini!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Judy MayberryJudy Mayberry Posts: 1,797
    Maybe so, but the "hook" has the hole to screw in the handle. I think it's just a coincidence.
    Judy in San Diego
  • vidalia1vidalia1 Posts: 7,091
    Great looking cook. I hope you told Mrs Chan to expect lots of orders... :)
  • 2Fategghead2Fategghead Posts: 9,623
    Nice wok Judy. You should get a lot of use out of it. ;)
  • LDDLDD Posts: 1,225
    that's great! nice job.
    context is important :)
  • Glad to know that the Wok Shop helped you out. It's a fun place to visit, should you ever find yourself in SF's Chinatown. A narrow wedge of a shop, stuffed from floor to ceiling with woks, utensils, and some serious chinese cleavers. I got married in SF, and we bought ourselves a wok and a huge cleaver from the Wok Shop as a wedding present.
  • Carolina QCarolina Q Posts: 10,037
    You are such an enabler, Judy!! So now I have to go buy a wok for the Mini?! :laugh: Great lookin' cook though!

    Never did get the perforated peel, btw, Probably won't either. I used semolina on the wooden peel for my last pie. Worked so well (building the pie on the peel), that I think I'll just stick with the wooden one. Very little semolina needed... like ball bearings! Much better than corn meal.

    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Central Connecticut 

  • EggNorthEggNorth Posts: 742
    That's it! I need a Wok. Was on the fence but your meal has convinced me to jump.

    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • U Wokkin and Wollin now B)
  • MickeyMickey Posts: 17,539
    Judy you da man. Oh, sorry...
    Judy you da Lady :laugh:
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Judy,
    we use a foot or two on the "low" side to level out the wok B)
  • Richard FlRichard Fl Posts: 8,088
    Good looking project. As you advance the Snow White Prawns will enter your repetoire.
  • cookn bikercookn biker Posts: 13,407
    Very nice post Judy!! Woks are great for a flavorful quick cook!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • kirstenlkirstenl Posts: 29
    I bookmarked her site and showed your post to my boyfriend. He asked if your stir fry tasted smoky? Looks very yummy.

  • eenie meenieeenie meenie Posts: 4,392
    Judy, I love the new wok and the chicken stir fry! :) I know they say to use Chinese chives to season a wok, do you think it helps?

    P.S. You said you don't care for dim sum, but walk a block and a half down the hill from the Wok Shop and on Commercial, essentially an alley, is City View, they have a great selection of dim sum and other dishes!
  • PattyOPattyO Posts: 883
    How can I order one? I'd like the exact same wok for my mini. I love it.
  • Judy MayberryJudy Mayberry Posts: 1,797

    When I was at the Asian market yesterday I bought 6 huge prawns, had my choice of heads off or heads on, for dinner tonight. Cost me $1.31!!!!!!!

    The only seafood I'll eat is prawns and canned tuna. Although once I had marlin for dinner that was caught that very afternoon, and it was delish!
    Judy in San Diego
  • Judy MayberryJudy Mayberry Posts: 1,797
    No smoky taste. There really isn't much clear space around the wok for flavors from below to get in it.
    Judy in San Diego
  • HossHoss Posts: 14,600
    You GO Gurl! Nice! :)
  • Judy MayberryJudy Mayberry Posts: 1,797

    I honestly don't know if it's useful or just a bit of wok hai mystique or legend. The directions said "or any pungent vegetable," and I can't tell by looking which vegetables are pungent...and they have the Chinese names in English letters. Chives were labeled "chievre" and if I didn't know what they looked like I would have passed them by. Certainly wasn't goat cheese. They are really flavorful chives, though...will be great in omelets and salads.

    Speaking of which, I have a continuous supply of you-know-what in the refrigerator. I just bought a huge jug of apple cider vinegar and another jug of maple syrup because I use so much of them!

    My whole family loves dim sum and I have to opt out. i'll pass your recommendation down the line.
    Judy in San Diego
  • ShedFarmShedFarm Posts: 499

    I believe the one in the lower right corner of the page is the one she purchased.
    BJ (Powhatan, VA)
  • Judy MayberryJudy Mayberry Posts: 1,797
    Yes, that's the one, without the cover for me. You can call (415) 989-3797.

    I called on Saturday, and the lady said she'd send me a confirmation email, which never arrived.

    When on Sunday I got an email saying the package was ready to ship. I called back to make sure it was the wok I'd decided on (after much back and forth on Saturday), and she SCOLDED me--"You're not my only customer!" :ohmy: when I asked for confirmation! Aside from that, superior service!
    Judy in San Diego
  • WokOnMediumWokOnMedium Posts: 1,376
    Son of a bucket! I'm so in. Ordering now!~
  • Judy MayberryJudy Mayberry Posts: 1,797
    There is no "low" side. I kept knocking the handle out of stasis! :silly:
    Judy in San Diego
  • dhuffjrdhuffjr Posts: 3,182
    Looks mighty good there. Did General Tso ourselves not long ago. We used Randy's recipe. It was really really good.
  • Judy MayberryJudy Mayberry Posts: 1,797
    I have that one printed out and on a more relaxed day I'm going to make it. I was really surprised at how good Trader Joe's (pardon me, Trader Ming's) sauce is!
    Judy in San Diego
  • dhuffjrdhuffjr Posts: 3,182
    Here was our take.

  • Judy MayberryJudy Mayberry Posts: 1,797
    Our little secret.
    Judy in San Diego
  • Judy MayberryJudy Mayberry Posts: 1,797
    There's just something about HOMEMADE that beats all the bottled sauces. I love the way everything is coated with that unctuous sauce! Great meal and photos!
    Judy in San Diego
  • dhuffjrdhuffjr Posts: 3,182
    Just don't "launch" the sauce into the wok like my helper did :whistle:

    You can kinda tell from the picture it made a mess.
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