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First wok cook!

BjorgBjorg Posts: 239
edited May 2012 in EggHead Forum
It was my best stir fry ever (I used stove wok before), and at first try! I can truly say the egg was worth the hype. 

I used this recipe (changed the veggies). (good wok tips in there)

Bye the way, the rum in the sauce was a surprising touch and yielded very good results. 

Quebec - Canada


  • cazzycazzy Posts: 8,544
    Looks really good!  Will definittely try that receipe after I hack one of VI's. :)
    Just a hack that makes some $hitty BBQ....
  • travisstricktravisstrick Posts: 4,868
    Very nice. Good call on the Sapporo.
    Be careful, man! I've got a beverage here.
  • BRush00BRush00 Posts: 365
    mmmmmm.... Sapporo....

    Man these Wok cooks are looking great.... The veggies seem so much more brightly colored than veggies that come off the stove/stir fry.... or am I just imagining things?
    [Insert clever signature line here]
  • BjorgBjorg Posts: 239
    Thanks. I dont think you are. They are definitely crispier and more flavorfull. The shrimps were out of this world.  
    Quebec - Canada
  • Doc_EggertonDoc_Eggerton Posts: 4,568
    Looks good.  We wok about once a week.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • GriffinGriffin Posts: 7,239
    Awesome job and way to pair the beer with it.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Egg JujuEgg Juju Posts: 658

    That is one awesome looking cook... I need a wok!

    Large and Small BGE *
  • Village IdiotVillage Idiot Posts: 6,951
    Good job !  Your wok looks well seasoned too.

    Dripping Springs, Texas.
    Just west of Austintatious

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Great looking stir fry!

    One thing to add, just because I'm a beer snob...the Asian theme makes it an ok beer pairing, but you have a Japanese beer paired with Chinese cuisine ;)
    ...look for Tsingtao next time to make the pairing more complete!
  • EGGzilla_jrEGGzilla_jr Posts: 214
    You guys are making me hungry!
    Coming to you from the Mothership!
  • BjorgBjorg Posts: 239
    Thanks. I had seasoned it with Flax Seed oil and did the chive char technique. It lost a bit of seasoning when I cleaned it with water and wiped it with a paper towel after eating. I have since learned that once the food is cooked, I should empty the wok, rinse it with hot water, barely scrub with fingers or bamboo sticks and just flip it on the hot grill again before eating (dont dry it). 

    Is that how you guys clean the wok after a cook?

    Quebec - Canada
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