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First Wok Cook

tsheehan7tsheehan7 Posts: 105
edited 3:12PM in EggHead Forum
Fired up my Ceramic Grill Store carbon steel wok on Saturday and tried my hand at my favorite ethnic food. I started with fried rice:
Next came the stir-fried veggies (frozen from a bag):
Then went the spicy honey chicken (which I cooked before the veggies and pulled off until the veggies were done:
On the plate it looks like this:

All in all it was a good outcome. The American in me screams for something fried though, so the next round might require the cast iron skillet first for the chicken. Unless you can deep fry in a wok????


  • SlickSlick Posts: 382
    Great start! As for deep frying in a wok, I'd be careful about doing it on the egg. An oil spill could be a real disaster. I've done some great chicken dishes where I rolled the chicken pieces in corn starch and fried them in a skillet inside, then added them to the veggies cooked in the wok. Turned out super!

    Have fun with it! Probably 1/3 of my egg cooks are now done with the wok!

  • FockerFocker Posts: 7,252
    Stir fry looks great, nice first run with the wok. ;)

    Here is a recent thread about deep frying.
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Capt FrankCapt Frank Posts: 2,578
    Nice Job, I'm just getting into "EggWoking" myself, really enjoying it :) :)
  • PattyOPattyO Posts: 883
    At home, in my kitchen, I deep fry in my wok all the time. It's the only pan I use for deep fry. I also make chili, etc, in my wok. Haven't tried it on the egg yet.
  • Great job - looks very very good!! Maybe not "deep fry" but you can certainly add a bit more oil and get a similar effect.
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