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Finally Getting the Hang of it

Been messing around with the wok to try and get the hang of it. 3 days, 3 meals. First to were mediocre and the 3rd was a lot better. The first cook was with a frozen veggie packet(I know but I was lazy). The lesson on this one was frozen veggies kills the heat in the wok. 2nd cook- fresh veggies and chicken,sriracha sauce, soy sauce and a couple dried chili peppers. Was good but cooked chicken too long. Will remove when mostly cooked next time and add back in towards the finish. 3rd was just straight up veggies- Red Bell pepper, onions, cabbage,broccoli ,ginger, garlic & cashews sauced with the same sauces as above This was good image image image Still a far cry from the wok masters here but I am finally figuring this thing out.


2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.


  • JebpotJebpot Posts: 374
    Looks great. Thanks for info. What size wok and where did u buy it?

    XL and Small

    Chattanooga, TN

  • Mattman3969Mattman3969 Posts: 7,920
    edited July 2013
    I bought a 16" and a Woo3 from Ceramic Grill Store & thanks!


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • dlk7dlk7 Posts: 1,052
    That's a fantastic looking cook!  I'm still trying to get the timing down.  It is really easy to overcook the meat.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • BotchBotch Posts: 6,016
    Now, for the size meal(s) you've been making, mix up a thickener of 2 Tblspns water or chicken broth, and 2 tspns cornstarch (along with the soy sauce which you've thoughtfully reserved).  When everything is just about cooked, spread the food to the sides of the wok, and then pour the cornstarch mixture into the center of the wok, stir til thickened (will happen in seconds) and then mix the food into the sauce.
    Then, when you've got that down, as you're mixing the food into the sauce add a slight drizzle (1/4 teaspoon, it doesn't take much) of sesame oil.  
    I love to wok!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • That looks great!  Strong work!
    Flint, Michigan
  • Mattman3969Mattman3969 Posts: 7,920
    Thanks for the thickener tip @Botch!! Any other tips or recipes are definitely welcome and appreciated.


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • I have yet to tackle the wok. I need to try that. That is something that would really win SWMBO over but not something that interests me that much. This is all good advice though. Thanks!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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