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My first stir fry in wok
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jbates67
Posts: 168
Seasoned my wokshop 16" carbon steel wok and decided this was the weekend to give it a run. I have to say the spider is a must for using the wok and the ability to flip it over and get closer to the fire as it goes down is very nice.
I have to say, it was relatively easy to do but definitely took some preparation and getting all things staged and ready to go. I made some minor mistakes that I know I can avoid next time, a little too much oil, etc.
I did make some fried rice with a small bag of frozen veggies that turned out excellent, all in all the family said it was delicious, and I have to admit it was pretty good. Only gripe is some of the "seasoning" came off the wok as I was stirring everything with the metal spatchula.
Here are some pictures, so you can see it did happen. :-)
Comments
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Looks great! Can't wait to get my wok.
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I bought a "pow" wok, with a single long metal handle, so I couldn't flip the spider over to get it even closer to the coals like you have.However, since I lost the hair on my right arm anyway from the intense heat, I'll just be happy with that!_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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