stir fry

bamafan62 · February 2012

Ordered a woo and wok from CGW for my large egg . Going to try my first cook tomorrow. I am assuming I keep the dome open. What temp. am I seeking and how do I control this? It must get very, very hot. I appreciate your suggestions.

Thank You,
Phil

Village Idiot · February 2012

If you haven't seasoned your wok, look at this video from The Wok Shop in San Francisco. It will give you a first step in seasoning. Click here.

Yes, bottom vent wide open.

Use an oil with a high smoke point, like peanut or grapeseed.

Heat wok first, then add oil and swirl. That will keep food from sticking (if you have seasoned your wok well).

Stir fry goes very fast. Have all ingredients already measured in their own bowl and in order of adding. The French term is mise en place.

If not completely familiar with recipe steps, print them out in large font and abbreviated form to look at during the cook. Each step is typically 30 seconds to one minute, so you don't have time to look at a complete recipe.

Have a long spatula. Heat from hot fire can go around wok and burn you. This is the one I use. Click here.

Wear heavy gloves.

Stir frying is my favorite way to cook on the egg. I'll be making Kung Pao Shrimp and Peppersteak for the Salado Eggfest.

bamafan62 · February 2012

thank you. how much oil do you add based on one half diced chicken breast and vegies for two. we are looking forward learning how to do this. any more tips?

phil

Village Idiot · February 2012

Here's my recipe for Cashew Chicken, in case you want to try it. I got it from Rasa Malaysia.

http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/2/

Here is my attempt at cooking it.

Of course, to me, half the fun is to try to make a pleasant presentation to impress my bride by cooking fried rice, and plating it in a feng shui manner. Also, the Yin of the fried rice, and the Yang of the cashew chicken and dipping sauce make for a well balanced meal.

bamafan62 · February 2012

now i think my bride would be impressed with this presentation!

Mighty_Quinn · February 2012

I want that cashew chicken right now...that looks damn good VI!

Austin Egghead · February 2012

@VI are you going to be doing any stir frying in Salado? If you are I will make sure I am cooking near you

Village Idiot · February 2012

Joan, shhhh, don't tell anyone, but I'm making

Yaki gyoza (Japanese dumplings)

Fried Shrimp wontons (with my secret dipping sauce)

Fried Pork wontons (with homemade tempura sauce)

Crab Rangoon (with homemade sweet & sour sauce)

Peppersteak

Kung Pao shrimp

The last two are stir fry.

Since you like the cashew chicken, I might make that too. Stir fry goes quick, so I'll probably have time.

Austin Egghead · February 2012

VI. Your secret is save with me. I won't tell a soul

Squeezy · February 2012

Help me out here ... what is the advantage to doing a stir fry on the BGE rather than stove top?

Is there a flavor enhancement or is it just more fun to do it on the BGE?

Mighty_Quinn · February 2012

The burning lump in the egg will get way hotter than the burners on your stove, and that "super heat" is required for real wok cooking.

Village Idiot · February 2012

What Mighty Quinn said.

Squeezy · February 2012

Thanks guys ... now I know.

bamafan62 · February 2012

What does the extra heat in wok cooking do differently than stove wok cooking do to the food other than cook it faster?

Phil

Village Idiot · February 2012

Cooking at a higher heat and quicker preserves more nutrients and flavor than low and slow. I don't know the science, but Asians learned that thousands of years ago. They call it Wok Hei, translated to Breath of the Wok, which means a certain essence that can only be attained by cooking with intense heat.

bamafan62 · February 2012

Thank you my friend!!!!!!!!!!!!!

bamafan62 · February 2012

We did our first stir fry this evening. Chicken,peppers, snow peas, mushrooms, and etc. Let me say that is one hot fire! That was one great meal!!!!!!!!!! Food cooked very fast and was a lot of fun to cook.. Now the next step will be cleaning the wok. Thanks for all the help.

Phil

bamafan62 · February 2012

Just noticed I nicked some of the seasoning off. I used a wire cok-eez to remove the food. Mistake!
The question is do I need to re season?

Thank You,
Phil

Village Idiot · February 2012

No. But when you clean it, only use water (no soap) and use a light sponge (yellow on one side, green on the other). If food is caked on a little, use a bamboo brush (you can get it at Sur La Table).

http://www.surlatable.com/product/PRO-408518/Bamboo-Wok-Scrub

As I said before, after 10 cooks, it will be black as night and non stick.

BOWHUNR · February 2012

No soap and no metal scrubbers just like cast iron. Get yourself a bamboo wok scrubber.

Mike
Omaha, NE

BOWHUNR · February 2012

Ya beat me to it VI.

Mike
Omaha, NE

Village Idiot · February 2012

Great minds think alike, bowhunr.

DboGamecock · February 2012

as far as buying a wok online which website/material do you guys recommend?

bamafan62 · February 2012

Thank you very much! You guys are saving me a lot of Pain and Suffering! That was a great meal.

Phil

Village Idiot · February 2012

I recommend the Wok Shop in San Francisco or the Ceramic Grill Store

http://www.wokshop.com/

or

http://www.ceramicgrillstore.com/

DboGamecock · February 2012

is carbon steel the best material to have for use on the BGE?

Village Idiot · February 2012

Yep, I think so.

Chubbs · February 2012

@VI can you post a pic of using the wok in the egg? I would love to see the setup. I always look forward to your posts with the pictures.

Village Idiot · February 2012

Thanks, Chubbs. Sure, here is a pic of cooking Japanese sukiyaki. Notice the wok fits nicely in the spider.

bamafan62 · February 2012

Hello VI,

Looking at your image tells me that I had the spider uo side down last night! I was assuming the other way for stir fry and flipped for elevated grid! Oh well so much for my thinking. I do know it was plenty hot the other way and cooked fast!!!!!!!

Phil

Village Idiot · February 2012

Bama,

Whatever way works for you is the right way to do it. I just tried it your way (without a fire) and I think it would be too low for my liking. It gets plenty hot like it is in the picture and maybe a little bit easier to get to the food with your spatula.

stir fry

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