Here is my first attempt at wok on the BGE. I have been stir frying outdoors with propane for years on the same wok (Wok Shop). Turned out I had the perfect size for the Large BGE and all I needed was the spider. Thanks for the tips Village Idiot, I don't think you are quite the idiot you claim to be...
Scrounged around what I had around the house. Jumbo Shrimps and some Lo Mein noodles with Broccoli and Onion.
For the sauce, I whipped together some fresh garlic, ginger, Sriracha, Hoisan, Soy Sauce, sugar, Rice Wine, red pepper flakes, Sesame seed oil, and a dash of corn starch.
I pre-boiled the noodles to get them soft (al dente)
Hit the screaming hot wok with the shrimps, then the veggies, then the noodles, then the sauce.
Sorry no during-cook pics, as you stir-friers know, it's fast and furious...
Turned out great. A sweet/Spicey flavor with crisp veggies and juicy perfectly cooked shrimp.
LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47