Kung Pao Shrimp and Venison

Doc_Eggerton

OK purists, don't attack me, this isn't a contest and besides it was delicious.

First pic shows my wok cold.  I seasoned it last night and I think it worked.  Certainly nothing stuck to it.

There was garlic, ginger, leeks, shrimp, venison strips, carrots, zucchini, and the sauce.  I dumped the sauce at the half way point.

I had the Woo set at the high position.  It cooked very controlled, but not nearly as hot as the famous Kung Pao video.  I did have a lot more ingredients.  I wonder if others cook with the Woo in the low position.  I really don't think more heat would be an asset.

Anyway, it tasted great and is a nice change of pace.  I suspect we will wok once or twice a week.

 

Doc_Eggerton

OK (*&)(*^&*^% photos are not posting!

Rsal

Hello Doc,

What size Wok and Egg is that? I have a large Egg and can't decide if I should get a 16" or a 14" wok.

Doc_Eggerton

That is on my XL.  This is the wok from the Ceramic Grill Store, 19".  I did this on the XL so as not to concentrate the heat, but I am going to try the next on the L.  I suspect concentrating the heat would be better.

Griffin

Rsal - for a Large, I'd get the 16". That's what I have and it works great.

Chubbs

Echoing what Griffin said. 16" carbon steel from wok shop. Doing a dish with noodles, veggies, and a meat for 2 people can surprisingly take up a good bit of space in the wok. You will want the extra couple of inches of space.

Village Idiot

Doc,

You posted this twice, and I responded to the other one.  So, I'll repeat my post here.

I'm no expert, but I do consider Grace Young's two books (Breath Of A Wok and Stir Frying To The Sky's Edge) pretty much the bible of Chinese cooking.  In it, she essentially says that the hotter the fire, the better.  She says professional Chinese chefs use a fire 20 times hotter than any stove would produce.  The theory is that the hotter the fire, the quicker the cook, and therefore, the more nutrients and flavor retained.  Of course, there are limits.  I think putting the wok right on the coals would heat it up past the oil's smoke point, which would not be good.

Just my thoughts......

Doc_Eggerton

Thanks, I saw the other one.  I was having computer problems and had to abort one post and start another.

Rsal

Thanks, Doc, Griffin and Chubbs for your comments, I ordered the 16" carbon steel from the Wok shop.