It's Wok Time

rockytopsc

Have not wokked in a long time but finally made time to stir fry some apps, dessert & some pork!

Raws:
Cut up the pork and mixed the sherry, garlic, soy sauce & corn starch and let them rest together for awhile.



Apps:
Eggrolls were made awhile back and frozen; made the rangoons tonight w/ some "seafood" cheese spread from Publix mixed w/some seasoning.



Pork Stir Fry:
Added the cooking sauce (soy sauce, cornstarch & water)




Dessert:
Just some peach pie filling in wontons and dusted w/ powdered sugar and add some ice cream.



Another great meal thanks to the egg and ceramic grill store!!

Big George's BBQ

Very Nice

Car Wash Mike

That is impressive. Did you fry the dessert?

Mike

rockytopsc

Thanks Mike & Big George. Yep fried em up crispy! Endless possibilities for dessert.
Jason

NibbleMeThis

Nice creativity on the Egg! Love that noodle bowl with the grooves for chop sticks, where did you get that?

rockytopsc

Thanks Chris. Found it at local art festival and thought it was cool. BTW enjoy checking out your pics on your blog. We miss K-Town.
Jason

2Fategghead

Jason, Thats a great post thanks for sharing. Tim

Trip

That looks great, what is your setup? I have a medium but really what to wok on the egg. What diameter is your wok?

Thanks for the pictures

rockytopsc

Thanks. The wok is 16" in diameter, using the spider from the ceramicgrillstore.com

vidalia1

Dang Jason that all looks deeelicious...gotta do a wok cook soon.

rockytopsc

Thanks Kim, I forgot how fun these cook's are and how long it had been since the last one on the egg.

Kenny 13

Very nice looking cook! I recently got my wok and have done 2 cooks with it in the past week. I'm really loving the results that I'm getting with it so far. Hope to cook more with it this week (baseball is taking up a ton of my time right now) including some crawfish fried rice.

Your cook really looks impressive!

rockytopsc

Thanks Kenny. Crawfish and fried rice sounds good about now.

Kenny 13

Unfortunately crawfish are starting to get a little hard. Monday night it took me 1 1/2 hours to peel what amounted to about 2 cups of tail meat. I still have plenty left to peel but just don't have the time to fool with them.

Anyway, I have a fried rice recipe I cooked last week that came out very good. It calls for smoked ham for the meat. I'm gonna try that same recipe substituting crawfish for the smoked ham.

Chappy

Did you fry those in the wok?

rockytopsc

Yep just like the rangoons.