Ping ~thirdeye~ re: wok work

If you are getting into Woking you will enjoy this site:

http://fooddownunder.com/cgi-bin/search.cgi?q=wok

Lots of recipes and tips.

Spring "Wok'n Around The Clock" Chicken
Spring Texas USA

Mind if I add to the ideas?

Bamboo steamers are useful for many things, including steamed veggies

FISH
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=588760&catid=1

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Squid, Stuffed, Vietnamese Style, Throwdown #3, Richard Fl

I decided that I wanted an oriental flair. Took a pork tenderloin and ground it, mixed with Jimmy Dean Hot sausage cooked on BGE with some onions, thyme, some freshly chopped mango, chopped waterchestnuts, garlic chives and mung bean cellophane noodles. When cool took some squid and stuffed them. Rolled in very fine cornmeal and placed in a steamer on the wok for 25 minutes at 325F. Had some white wine and water in wok for steam. For the sauce took some of my homemade BBQ sauce added some spicy soy base dipping sauce we use and then a cup of freshly picked and peeled mangos, placed in blender and pureed it.






INGREDIENTS:
16-20 Whole Squid 3-4 inches long, Cleaned
1 Pkg Vermicelli Mung Bean Noodles
1 Can Waterchestnuts, Diced
6-8 Pieces Garlic chives, Diced Fine
1 Lb Jimmy Dean Sausage, Hot
1 Lb Ground Pork Tenderloin or Pork Butt
Salt and Pepper to taste
Thai Hot Sauce, to taste.
1 Cup Cornmeal




Procedure:
1 If they are not already cleaned, clean the squid. You can save the tenticles for calamari fried or chop up and add to the stuffing mix
2 Place the mung bean noodles in a pot and bring to a boil. Remove from heat and let stand 10-15 minutes. Chop into 1 inch pieces to mix in stuffing.
3 Take the sausage and sauté with some onions pieces. Mix all the ingredients and drain the grease. Let cool as it is easier to stuff in the squid bodies. This can be done in a wok on the stove or BGE.
4 Dredge the stuffed squid in fine cornmeal. This was done for a throwdown. Normally would not do.
5 Set BGE Wok up on spider with 1/2 bottle white wine and some water in bottom. Line the bamboo steamer with spinach and place the stuffed squid in the tray. Leave a little room when stuffing as the insides will expand. seal ends with a tooth pick.


Recipe Type
Appetizer, Seafood, Side Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2009/09/13

Well, you can steam seafood, veggies and one of my favorite things.... dumplings. They are stackable, so different things can go into each layer, or you can only use one section. They are also good for reheating things.

Here is a recipe that works very well for wontons. Also the squid stuffing will work.

Appetizer, Gyoza, Oriental, Richard


INGREDIENTS:
9 1/2 Lbs. Pork, Medium Ground, Cooked
1 Lb. Garlic Chives, Chopped, about 3 bunches
28 Ozs/ Water Chestnuts, Chopped Medium
6 Ozs. Ginger, Fresh Minced
1/4-1/2 Cup Sherry, Dry
Salt/Pepper to taste
1 1/2 Cup Mushroom, Black, Dried, Soak and squezze dry
7-8 Pkgs. Wonton Wrappers, Round or Square, apprx 40 to a package
Eggs




Procedure:
1 Mix all ingredients and get some friends and beer 'cause this takes some time to make.
2 Mix the eggs in a bowl and brush on edges to seal. These may be steamed, Frozen uncooked or pan fried. "Pot Stickers" are placed in a lightly buttered med heat frying pan. Slightly brown bottoms and then place water to just cover bottom of pan and cover. Bring to a boil, cover, reduce heat to simmer, steam about 10 minutes. These may also be deep fried, 350°F for about 2-3 min, little longer if not crispy..
3 Serve with any sauce you like. Eat hot!!

They will freeze very well before cooking.


Yield: 350 apprx

Recipe Type
Appetizer

Recipe Source
Author: Richard Howe

Leroy - This is one great site! Have bookmarked.

Thanks

I use a 14" carbon double ring handle wok on my large with a spider and a 10 1/2 " 3 layer bamboo steamer basket. Gets the job done real fine. Be sure to soak the bamboo, especially the top.