Mickey only fries shrimp on his mini wok and now I know why.
First, the story.
My wife is out of town, so I thought I'd do a stir fry on the mini for one person. I had a beautiful orange bell pepper in the garden and also onions and garlic that were ready for harvest.
So, I thought I'd make a semi General Tso's Chicken. I cut all of the ingredients and made the sauce.
I put the bell pepper on, and that's when I noticed that the temperature on the mini was not high enough to achieve wok hei. The coals were red hot, but still, not the high heat required.
I did the onions, garlic, and ginger next. Same thing.
Next, the chicken. I thought it would never cook.
Finally, sauced and plated. The dinner tasted good, but it wasn't top shelf. I think I actually sauteed it, rather than stir fried it. From now on, it's stir fry on the large. The coals on the mini were red hot. I just think it is not capable of the extremely high heat required to achieve wok hei.
Dripping Springs, Texas.
Gateway to the Hill Country