We interrupt all this turkey talk for a little wok talk. I did my first wok cook and I'd like to thank the folks here who have helped me and in particular @Village_Idiot. Thanks man, you helped me get up and crawling. At first I didn't think I was going to be wokking for a while. My wok from the Wok Shop was scheduled to be delivered Saturday. As of 9PM Saturday there was no wok, but FedExt Ground said it was delivered at 7:25 PM. I filled a claim on Sunday and they told me it would be Tuesday before they would begin the investigation. How's that for customer service? I went out my Kitchen door Monday at 11 AM and almost tripped over the box. There was no note so I'm not sure wether a neighbor had it or FedEx.
OK so while I was making my turkey brine last night I seasoned the wok. In case some people are thinking of getting a wok I figured I'd post a few pictures to show you how easy the seasoning process is.
Today for lunch I made a recipe from The Breath of a Wok called Chicken with Garlic & Sugar Snaps. I'll let the pictures tell the story and I will cut to the chase. I am very very pleased with my first attempt, I wasn't sure if it was out of my league. But it is definitely doable and while I have lots to learn I am feeling very excited about the prospects. The taste was wonderful, the texture was amazing too. All the veggies were soft but yet crispy. I had no issues controlling the heat on the wok and I'm sure all the Dutch oven cooks helped me there. The only thing I need to improve on is the sauce didn't thicken as much as I expected. But for a first attempt I am psyched.
The first step was to hand was my new 16" hand hammered carbon steel wok in the sink with lots of hot water & dish washing soap. This is the only time you use soap on the wok. The next step was to dry the wok and coat it with oil. I used peanut oil. The wok goes into a 425 degree oven for 20 minutes.
The wok is out of the oven & has a golden brown color from the time in the oven, The stove is on high & I will add some peanut oil.
The wok and oil are heated and the next step is to cook up a batch of Chines chives. They will help remove any metallic taste.
The Chinese chives are cooked until all of them are charred. There was still a few more minutes to go here.
The Egg is lit for my inaugural wok cook. The spider is already in and resting on the fire ring.
The ingredients are all gathered and sliced up. the recipe used chicken thighs, garlic, thin sliced baby carrots, snap peas, sliced bamboo shoots, baby corn, corn starch, table salt, soy sauce, toasted sesame oil, vegetable oil, dry sherry, chicken broth & sugar.
The Egg is stabilized at 550 degrees. Time to put the wok in the spider and heat up the wok.
Let the Games Begin! All of the ingredients are outside, The wok is heated so it time to start.
The first step is to add some vegetable oil and the minced garlic plus the chicken, soy sauce, corn starch, sherry, sugar & salt which were mixed together in the Kitchen earlier and left to marinate a little.
The chicken is puled off when it is just about cooked. It gets put in a bowl for later use.
After adding a little vegetable oil the snap peas, carrots, bamboo shoots & baby corn are stir-fried.
The veggies are done,
The chicken, plus some soy sauce and the beef broth are the last things added. After stir-frying for about 2 minutes it is time to eat.
The stir-fry has been plated and topped with some drizzled sesame oil. I served some brown rice with the meal.
The smell in the Dining Room was incredible....
The taste was even better!!
I've been really looking forward to this day, but I am even more excited about doing some of my Thanksgiving cooking/baking on the Egg in tow days. I hope everyone has a super Thanksgiving.