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My first stir fry in wok

jbates67jbates67 Posts: 157
edited March 2012 in EggHead Forum
Seasoned my wokshop 16" carbon steel wok and decided this was the weekend to give it a run. I have to say the spider is a must for using the wok and the ability to flip it over and get closer to the fire as it goes down is very nice.

I have to say, it was relatively easy to do but definitely took some preparation and getting all things staged and ready to go. I made some minor mistakes that I know I can avoid next time, a little too much oil, etc.

I did make some fried rice with a small bag of frozen veggies that turned out excellent, all in all the family said it was delicious, and I have to admit it was pretty good. Only gripe is some of the "seasoning" came off the wok as I was stirring everything with the metal spatchula.

Here are some pictures, so you can see it did happen. :-)
Stir fry veggies.jpg
2592 x 1458 - 986K
Stir fry egg.jpg
2592 x 1458 - 885K
Stir fry in dish.jpg
1458 x 2592 - 1M

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