I've been wokking up a storm this past week. I've now got over a dozen stir-fry's under my belt. I haven't posted pix of these because I don't want to bore folks with "All stir-frys all the time". Plus some of them have been repeats for family and friends. Based on the good luck I've been having I wrote a blog entry about my early wokking experiences and what I have learned to be some of the keys to success. Not passing myself off as any kind of wok eggspert-just sharing what has worked, so others who are starting like me out don't have to reinvent the wheel.
While I was posting anyway I figured I'd share my first pork stir fry & my first fried rice with egg in it.
FRIED RICE WITH HAM, EGG & SCALLIONS
Breath of a Wok
The first step is to make a batch of Classic Rice, which is long grain rice cooked on the stove. After it is done you fluff it well and refrigerate it for 3 or 4 hours.
This recipe used: The rice, thawed frozen peas, diced ham, sliced scallions, an egg, minced garlic, vegetable oil, white pepper & salt.
The Egg is stabilized at 550, the wok is pre-heating and everything else is out at the Egg ready to go.
The veggie oil was swirled onto the pre-heated wok and was allowed to heat until it just began to smoke. The garlic and scallions were stir-fried for 15 seconds. At this point the rice & peas were added.
After 2-3 minutes of stir-frying, the rice was pulled away from the center to make a well....
The well was used to receive and hold the cracked egg. As soon as the egg hit the wok, it was stir-fried in with the rice & peas.
The egg, rice & peas were stir-fried for 3 minutes.
The ham, salt & pepper was added in next and everything was stir-fried for another 2 minutes to make sure everything was heated through.
Time to plate the rice.
The rice was served with a batch of Sweet & Sour Chicken which is my favorite stir-fry recipe so far. My dad had declared the Yanchow fried rice I made a week ago to be the best fried rice he had ever had. This fried rice now has that title. He loved the addition of the egg to the rice.
HOISIN PORK WITH PEPPERS
Stir-Frying to the Sky's Edge
This stir-fry used a few ingredients: Pork, minced scallions, shredded scallions, minced ginger & garlic, thin sliced carrots, sliced red & green bell peppers, white pepper, salt, hoisin sauce, soy sauce, rice vinegar, sesame oil, dry sherry & vegetable oil.
The marinade for the pork used: Hoisin sauce, minced scallions, minced ginger & garlic, rice vinegar, soy sauce, salt & white pepper.
The ingredients for the marinade are all mixed through and some sesame oil was then added & mixed in.
The Egg has been stabilized at 550 degrees, the wok has just been placed on the Egg to pre-heat. The other ingredients are sorted and placed in the order I will use them.
Some vegetable oil was swirled into the wok and heated until it was just beginning to smoke. The marinaded pork went on next and is spread out and cooks undisturbed for a minute.
After the initial minute is up the pork gets stir-fried for another minute until it is ALMOST cooked. IT gets removed to a dish and is held for a few minutes while the veggies cook.
Some more vegetable oil was swirled in and the red & green bell peppers, the carrots & some salt are added to the wok.
The veggies are stir-fried for about a minute until they begin to soften.
The pork is added back in.....
The shredded scallions and rice vinegar are added in and everything gets stir-fried for another minute or so until the pork is cooked through.
Everything is ALMOST done. The food continues to cook for the 30 seconds it takes me to run into the Kitchen and pour this into a serving bowl, so I pull it 30 seconds early and let it finish cooking on it's way into the Kitchen. Make no mistake it is still cooking cause it is sizzling up a storm.
This pork stir-fry was excellent. It is my second favorite recipe I've made to date. I am thinking of making some homemade Chinese food this year for New Years Eve and this dish is on the menu.