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What do you Wok?

Have seen some Wok dinners here lately and I have never touched a Wok. So what all do you cook in it? I know you cook Asian cuisine, but like what dishes? What are the advantages of it?

How often do you use it?
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Comments

  • rtt121rtt121 Posts: 635
    Twice a week.

    Cook times usually less than 5 minutes.

    Great food even better leftovers.

    Lots of resources say that cooking at such a high heat (higher than say sauteeing) seals in nutrients and makes it healthier.  Very little oil used.

    I like pepper steak and kung pao chicken but really any proteins and veggies sliced correctly will be delicious
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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  • cazzycazzy Posts: 7,547
    edited January 2013
    I work at 7/11. Customer Service Specialist! :D
    Just a hack that makes some $hitty BBQ...
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  • cazzycazzy Posts: 7,547
    edited January 2013
    Oh my bad, I usually try to walk hills. :P
    Just a hack that makes some $hitty BBQ...
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  • EggcelsiorEggcelsior Posts: 11,031
    I walk hills too. When it's warm out, I walk with my crockpot out. The weight is very good exercise and I have no other use for it normally.
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  • MickeyMickey Posts: 16,168

    I ended up tossing my wok for my large as I did not like to wok or ever use it. But when I got the Mini wok I fry fish, shrimp,  oysters, onion rings etc. I  wok the asian stuff. Have used it for fajitas.

    Just saying with the 10" I use it all the time for lots of things

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Any veggies, and meat you like. Add seasoning you like and a sauce if you want. It is all good in a wok.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

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  • fishlessmanfishlessman Posts: 16,815
    stir-fries, buttered shrimp for pasta, been making scrambled eggs and bacon everyday since last monday in one, curry dishes with coconut milk, small deep frying, bulgogi beef. best thing for a wok is to use it, doesnt need to be just for stirfrying. i have mine in a wok burner on the stove' very easy to clean once its good and seasoned
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  • SkiddymarkerSkiddymarker Posts: 6,686
    edited January 2013
    My woks are just used like big frying pans/skillets. Started with asian foods, but now we use them for fajitas, chicken divan, etc...

    Use them maybe once or twice each week. SWMBO uses one for steaming when we are feeding the "family army". 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • StoaterStoater Posts: 292
    Just did Thai curry mussels, lovely jubbly.
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  • Primarily, Asian foods.  But, anything that calls for being sauteed is a possibility.  Probably, other than Asian,  I use it most for shallow pan frying  and scrambled eggs, such as migas.  I never cook anything with tomatoes in it because the acid is not good for the finish.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • fishlessmanfishlessman Posts: 16,815
    how about  asian steak and cheese. things are really simple to flip in a round bottom pan with a round bottom wok shovel, easier than chasing things around in a frypan
    :D

    image

    image

    image

    image
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  • You might get some ideas from this video I put together.

    http://www.youtube.com/watch?v=4vzMLwKizF4

    Spring "Wok In The Park" Chicken

    Spring Texas USA

     

     

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  •  I, too like the speed of the cooks.  Also, since you wok with the Egg lid open, you don't have to wait for the "bad smoke" to go away. We use it about once a week. Tonight we're doing our first Fried Rice and Shrimp (using VI's recipe he posted recently).  There is such a wide variety of meals and recipes for a wok that the possibilities are endless. For example, @fishlessman's Asian Steak and Cheese. That looks fantastic!
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  • robnybbqrobnybbq Posts: 1,748
    Are there any good Non-Asian (No Soy or ginger) type cooks recipes for the Wok?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • nolaeggheadnolaegghead Posts: 13,810
    Sure - for example, omit the fish sauce in this one and there's nothing Asian about it.  Very delicious.

    http://simplyvietnamese.wordpress.com/2009/06/30/cauliflower-and-shrimp-stir-fry/
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • fishlessmanfishlessman Posts: 16,815
    i did a stirfry today of sliced pork, sprouts, mushrooms and celery that used 50/50 lite soy and lime juice, it cuts way back on the salt. it had some broth jello added from my vinegar porkbutt cook the other day that had some good flavor added. im sure the lime juice would have worked fine and i added a little sesame oil at the end that really boosts the flavor. the steak and cheese i posted had soy and fish sauce in it, you could omit that
    :D
    going salt free or just dont like soy, the flavor profile of soy and lime jumps out at you and the salt is cut way back
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  • AviatorAviator Posts: 1,519
    edited January 2013

    I usually do the Singapore street noodle (mei fun) with chicken and shrimp, bamboo shoots, baby corn and water chestnuts, with a side of mongolian beef on the wok. All spicy as hell with sriracha and sambal olek.

    Yummy.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • Doc_EggertonDoc_Eggerton Posts: 4,272
    Bauernfruhstuck, the farmer's breakfast.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • @Doc_Eggerton, what is that underneath the Wok?
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  • Doc_EggertonDoc_Eggerton Posts: 4,272
    You mean the last pic, where we're serving?  When I take the wok off the heat I usually put it on the cold LBGE.  What you are seeing is the ring intended to hold the wok if you're cooking on a stove.  I use it as a stand to keep things stable.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Aviator said:

    I usually do the Singapore street noodle (mei fun) with chicken and shrimp, bamboo shoots, baby corn and water chestnuts, with a side of mongolian beef on the wok. All spicy as hell with sriracha and sambal olek.

    Yummy.

    Mongolian Beef on the side.  I like the way you roll.
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  • @Dog_eggerton, the thing in the first picture the Wok is sitting on, it seems to reduce the amount of lump you use?
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  • So far I have cooked fajitas and fish tacos in my wok if you are looking for non asian. I don't have pics cause it cooks so darn fast and I am not that talented with a camera.
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  • Doc_EggertonDoc_Eggerton Posts: 4,272
    @Dog_eggerton, the thing in the first picture the Wok is sitting on, it seems to reduce the amount of lump you use?
    Ah, that is a lump reducing ring, which I got from the Ceramic Grill Store.  With all respect to them, and I love their products, I found it to be unnecessary.  I just control the amount of lump I load in.


    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • MickeyMickey Posts: 16,168
    edited January 2013
    I fry, but only in the Mini wok. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos This was some guy at the Texas Fest in Austin. Some of the best chicken I have had.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Mickey said:
    I fry, but only in the Mini wok. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos This was some guy at the Texas Fest in Austin. Some of the best chicken I have had.
    tell me more

    Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 
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  • MickeyMickey Posts: 16,168
    edited January 2013
    In the 10" for the Mini I fry all the time. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • duck_hunterduck_hunter Posts: 164
    edited January 2013
    Mickey said:
    In the 10" for the Mini I fry all the time. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
    what kind of oil, what are you breading with? is that shrimp? why have I never thought of this?  ^:)^ ^:)^
    Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 
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  • MickeyMickey Posts: 16,168
    Peanut oil, fish and shrimp. Louisiana Fish Fry. Also gizzards and onion rings another time. And boudin balls. Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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