Wok - On Egg

RU Eggsperienced · February 2010

Hi All,

I got a Wok for Christmas and was really lame and did not use it until tonight (other than seasoning the wok during the holidays). Granted I've been traveling most of the time.

Well it was AWESOME. Used some deboned chicken thighs diced cooked with oil (Canola + splash of sesame oil). Made a vegetable stir fry of broccoli, red & yellow bell pepper, water chestnuts, baby corn, snow peas, bean sprouts. Fish sauce, soy sauce, garlic and onion, coriander, cilantro, black pepper were the main spices. Then made some fried rice (interestingly had an egg with two yolks!).

Only problem I had cooking this was keeping the Wok hot enough. Not sure how to do this but really open to any advice..

Next time there will be pictures.

Little Chef · March 2010

Hi Jerry! What kind of set up did you use? Did you use a spider to hold the wok? Let us know the set up, and we can help a bit.
(Ingredients sounded great BTW!)

thebtls · March 2010

Full T-Rex flame baby...won't have any problems keeping the wok hot...never. You had me on the ingredients until the 'fish oil' ... you lost me with that ingredient.

Little Chef · March 2010

Btls....Fish SAUCE....not fish oil. And Fish Sauce is an amazing thing!!! (When used correctly!!) Kind of like Worcestershire, or Sesame oil.....it can be over used very easily. But when used correctly....pure HEAVEN!! (Go to an Asian Market....3 crabs brand!) When you get it, let me know, and I will help you with it!

fishlessman · March 2010

i keep a bottle next to the stove. once you find out its just worcestershire sauce with less ingrediants its easy to add to alot of things

the three crabs little chef mentioned is the one i use also, doesnt even need refridgeration, once it goes stinky bad it stays that way :laugh: :laugh:

fishlessman · March 2010

once you get a nice stable 600/700 degrees you can just open the dome and then shut the bottom vent and cook that way dome open down close to the coals, a spider helps but you can put the wok right onto the coals. as you get used to moving the food faster, you can even go hotter, but you want to try it cooler for the first few cooks til you get the hang of how fast things cook. shutting the bottom vent down helps control flair ups and it stays hot enogh for a wok cook

eenie meenie · March 2010

RU Eggsperienced, sounds like a great wok cook with a nice selection of ingredients.

I also like to use fish sauce. I can't believe that we all use the same 3 crabs brand when there are about 50 brands to choose from in the Asian market. lol It's the brand several cooking instructors and books have recommended.

Will look forward to your future wok pics.

Richard Fl · March 2010

Sound like a wonderful meal. I like to use day old rice for stir fry. Here is a link the TJV posted a few years back that may be of interest. Keep on Wokking!

http://www.chinesefooddiy.com/tips3_stirfry.htm

Here are a few recipe ideas.

http://chinesefood.about.com/library/bldeepfryrecipes.htm

BayouMark · March 2010

Congrats on the Wok! They are an amazing cooking vessel. I usually build my Wok fires about 2/3 up the fire box and use a lot of used lump. I keep my vents wide open and wiggle my coals before heating the Wok. Use a spider fron CIGS and you can use it in two positions. I always use high. The fire is so hot that I use 19" shovels and ladle to do my cooks. Here's a pic to show lump depth.

The only problem I have is that here in Cajun country there is a real shortage of Asian Food Stores.

RU Eggsperienced · March 2010

Awesome - Thanks for the advice- I did use my Spider, but guess I should have opened up the bottom vent a bit more...

We can get alot of asian food in Atlanta area but you have to search a bit to get really good stuff. Found lemongrass actually the other day.

Thanks!

RU Eggsperienced · March 2010

Thanks Richard!!

RU Eggsperienced · March 2010

The fish sauce is key! That and good soy sauce! I get both at an asian market I found in North Atlanta.

Thanks!

RU Eggsperienced · March 2010

Awesome advice - think I will wait a few times before I put my wok in the coals. Though that would be pretty hot I guess!!!

RU Eggsperienced · March 2010

Hi LC,

I used a spider and a Wok I got from Ceramic Grill Store.

It came out good and think I just need to get the Egg a bit hotter before I start. Think it was around 450 when I opened the dome and put the wok in. Fishlessman mentioned about 600.

Appreciate any advice.

RU Eggsperienced · March 2010

Hi Tony,

Actually it was fish sauce which is an extract of anchovies. In Asian cuisine it is pretty common. Also have used Oyster sauce in a few things - really good stuff.

I used a dash of Sesame oil with the Canola..

Next time I'll definitely get it started hotter before I put the wok on. Thanks!!

fishlessman · March 2010

another thing you may need to do is cut back a little with the amount of food, sometimes its better to stage smaller cooks with the wok, i notice a ton of ingrediants on your list, overcrowding cools the wok quickly. dont think of sesame as a cooking oil, its better added at the end of the cook as a flavoring ingrediant

Wok - On Egg

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