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Wokka Flocka Flame

JerkChickenJerkChicken Posts: 551
edited April 2012 in EggHead Forum
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


  • Village IdiotVillage Idiot Posts: 6,951
    Looks great, Jerk.  Nice photos too.  I have become a sauce freak.  Looks like you're sauce has a bit of a kick to it.

    Dripping Springs, Texas.
    Just west of Austintatious

  • JerkChickenJerkChicken Posts: 551
    Yea, the Sauce is definitely where you can put the most artistic influence on your stir fry cook. I usually tend to lean towards the spicy and sweet stuff. My family just devours it!
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • GriffinGriffin Posts: 6,776

    Looks outstanding!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Prima Dona! Well WOKed!
  • NightwingXPNightwingXP Posts: 436
    Outstanding!! I haven't had my wok out for several weeks! Gotta do it soon!!
    Only 3 things in life matter. Family, Steelers and my BGE!!
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