Beef and Chicken Wok

Doc_Eggerton · January 12

Haven't wok'ed in a long time. Did beef and chicken tonight. It had asparagus, broccoli, shredded carrot, snow peas, onions, peppers, and mushrooms. I seldom follow a recipe, I just use what looks good. I used an off the shelf sesame and ginger sauce (which I was worried about but turned out good). Ginger, garlic and peanut oil of course.

This was the hottest wok I've ever done, I mean flames in the wok hot. I got away with only one little burn. I moved the wok from the heat to rest in my cold LBGE wearing Ovgloves and using welding gloves like pot holders.

Flash photography killed the flames in the pics, but it was roaring all around, and I was wearing welding gloves to stir.

This turned out darned good. The meat was well seared, the veggies cooked, and the mushrooms al dente.

Read the captions on the pics to see how it went. A lot of pics so it will take me a few minutes to post.

BTW that really is tea in the cup.

Pics to follow.

nolaegghead · January 12

What doesn't kill you makes you stronger. Or you just get a few nasty burns. You'll live. :)

Black hole cat is stealin' the space between your post and your pics ;)

Doc_Eggerton · January 12

Pics

Doc_Eggerton · January 12

Bad kitty. One big pic posts, it I don't do them as a comment I can't see them when I come back.

nolaegghead · January 12

Wow, looks great, sorry for being obnoxious - long week and I'm pumped up it's the weekend....(egg is fired up too)

Doc_Eggerton · January 12

I didn't think you were obnoxious, but that is a bad kitty.

nolaegghead · January 12

We have 4 of 'em. We're crazy cat peoplez. Seriously though, looks great. I need to do a wok shoot, I'm feeling like I don't contribute much in that area, as opinionated on woks as I am... :D

r270ba · January 12

Which exact wok is that from the wok shop?

Doc_Eggerton · January 12

Got that from the Ceramic Grill Store. It is 16 inch diameter.

r270ba · January 12

And are you cooking on the XL in that pic?

Doc_Eggerton · January 12

Yes, XL, Woo, wok.

r270ba · January 12

Sorry but last question...what kind of beef did you use?

Doc_Eggerton · January 12

They labeled it Shoulder Cut London Broil. That is BS and someone here will know better what it was. I chose it because I could see that it would have a very good across the grain cut (much better than what they regularly call London Broil). I was able to cut it very thin with a good knife.

Dyal_SC · January 12

Beeyootiful!!! =P~

Doc_Eggerton · January 12

Here's a piece of leftover beef.

r270ba · January 12

Any thoughts on this one? I am an Amazon junkie because I don't have to wait for my product to arrive.

http://www.amazon.com/Town-Food-Service-Steel-Cantonese/dp/B001BSN7P0/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1357955686&sr=1-1&keywords=16"+wok

Doc_Eggerton · January 12

I'm not really the go to guy for equipment. I like mine, but I am not knowledgeable about all the aspects of choosing a new one. Wait until the gurus chime in or PM (off the top of my head) Village Idiot or Nolo.

r270ba · January 12

Cool thanks. I am sure they will chime in.

nolaegghead · January 12

r270ba said:

Any thoughts on this one? I am an Amazon junkie because I don't have to wait for my product to arrive.

http://www.amazon.com/Town-Food-Service-Steel-Cantonese/dp/B001BSN7P0/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1357955686&sr=1-1&keywords=16"+wok

That's the same one I bought a couple weeks ago - it's a real honest-to-god wok like the ones Chinese use. A good deal. I think it's the same one the ceramic store or one of those places sells, about the same price but free shipping. I have a thread on seasoning it - look at my threads.

Doc_Eggerton · January 12

As long as we're straying a bit, someone tell me about cast iron woks.

Village Idiot · January 12

Proper stir frying takes a lot of study. You can't just buy a wok, put it on a fire, and throw some food on it and call it stir frying. There are many nuances in the techniques, the sauces, the preparations, etc. that will bring out the wok hai.

jfm0830 is a new convert to stir frying. He bought Breath Of A Wok and Stir Fry To The Sky's Edge, and studied them. He is now doing wonderful things. Unless you are willing to put in the time to study it, it really doesn't matter what wok you get or how you put it on the fire.

Just my opinion.

nolaegghead · January 12

I second what Village Idiot says. Everything happens really fast with stir fry. Temps are critical. The order you cook is critical. It's not hard, but you need to be one with the cook.

r270ba · January 12

Village Idiot said:

Proper stir frying takes a lot of study. You can't just buy a wok, put it on a fire, and throw some food on it and call it stir frying. There are many nuances in the techniques, the sauces, the preparations, etc. that will bring out the wok hai.

jfm0830 is a new convert to stir frying. He bought Breath Of A Wok and Stir Fry To The Sky's Edge, and studied them. He is now doing wonderful things. Unless you are willing to put in the time to study it, it really doesn't matter what wok you get or how you put it on the fire.

Just my opinion.

I appreciate your opinion. I asked this question several months ago and then did not purchase a wok because I have not had the time to learn. I am stalling out a bit on what to cook on the egg so I am thinking this could be my next adventure. I love cooking and learning to cook. Never wok'ed before but all the pictures on this forum are motivating!

r270ba · January 12

nolaegghead said:

r270ba said:

Any thoughts on this one? I am an Amazon junkie because I don't have to wait for my product to arrive.

http://www.amazon.com/Town-Food-Service-Steel-Cantonese/dp/B001BSN7P0/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1357955686&sr=1-1&keywords=16"+wok

That's the same one I bought a couple weeks ago - it's a real honest-to-god wok like the ones Chinese use. A good deal. I think it's the same one the ceramic store or one of those places sells, about the same price but free shipping. I have a thread on seasoning it - look at my threads.

Just pulled the trigger. Anything else I need (spatula, ring, lid, etc)?

Doc_Eggerton · January 12

Somehow I am feeling inadequate right now
:\">

r270ba · January 12

@doc_eggerton I didn't mean to take over your thread...so sorry! You have inspired me :)

nolaegghead · January 12

A wok ring or spider because it's a round bottom wok. Gloves. You can probably make due with normal kitchen stuff for everything else.

r270ba · January 12

nolaegghead said:

A wok ring or spider because it's a round bottom wok. Gloves. You can probably make due with normal kitchen stuff for everything else.

I was thinking of placing 3 bricks in the coals positioning it between them. Would that work or no?

nolaegghead · January 12

This thread needs more references to "sensei" and "grasshopper". :D

Doc_Eggerton · January 12

r270ba said:

@doc_eggerton I didn't mean to take over your thread...so sorry! You have inspired me :)

Not at all, I am just listening to the folks that know more about it than I do. As far as woks are concerned I have to live with enjoying the results, without necessarily knowing the finer points.

Not dumping on anyone, just acknowledging I have not studied this much, just sort of OJT on it.

On edit for Nolo, I am Grasshopper, and sitting at the feet of the Sensei.

nolaegghead · January 12

r270ba said:

nolaegghead said:

A wok ring or spider because it's a round bottom wok. Gloves. You can probably make due with normal kitchen stuff for everything else.

I was thinking of placing 3 bricks in the coals positioning it between them. Would that work or no?

Yeah, MacGyver it. Or MacGruber it (inventor of the "Upper-Decker")

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