What do you Wok?

fletcherfam · January 2013

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?

rtt121 · January 2013

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

cazzy · January 2013

I work at 7/11. Customer Service Specialist!

cazzy · January 2013

Oh my bad, I usually try to walk hills. :P

Eggcelsior · January 2013

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.

Mickey · January 2013

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

michigan_jason · January 2013

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

fishlessman · January 2013

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

Skiddymarker · 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".

Stoater · January 2013

Just did Thai curry mussels, lovely jubbly.

Village Idiot · January 2013

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.

fishlessman · January 2013

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

Spring Chicken · January 2013

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

khristyjeff · January 2013

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!

robnybbq · January 2013

Are there any good Non-Asian (No Soy or ginger) type cooks recipes for the Wok?

nolaegghead · January 2013

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/

fishlessman · January 2013

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

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

Aviator · 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.

Doc_Eggerton · January 2013

Bauernfruhstuck, the farmer's breakfast.

fletcherfam · January 2013

@Doc_Eggerton, what is that underneath the Wok?

Doc_Eggerton · January 2013

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.

khristyjeff · January 2013

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.

fletcherfam · January 2013

@Dog_eggerton, the thing in the first picture the Wok is sitting on, it seems to reduce the amount of lump you use?

Andy_in_CO · January 2013

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.

Doc_Eggerton · January 2013

fletcherfam said:

@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.