Dusted off the Wok

Chubbs

Wanted egg rolls so pulled a pack of pulled pork out of freezer and wokked em up in some safflower oil. Then made general Tsos chicken  and veggie lo mein to accompany. Satisfied the craving and reminded me why I used to wok on the egg. Fun cook and good. Thanks for looking.  

Chubbs

Moderator, please fix the upload process for pics. They continue to post in random order. 

thegooddocta

That looks great - haven't pulled the trigger on the woo/spider, but you're pushing me closer!

grege345

Looks AMAZING! @thegooddocta order it tonight you wont be sorry

Roadpuke0

Ya going to say the same thing. All these wok cooks are pushing me to pull the trigger

theyolksonyou

Between you and VI this week, I got to break out the wok. 

Fireman_Joe

Just starting to learn wok cooking, got my wok from The Wok Shop

DMW

Looks great, I haven't deep fried in my wok yet, need to try it.

Chubbs

DMW said:

Looks great, I haven't deep fried in my wok yet, need to try it.

It's not bad at all. The egg was around 650 when I opened to put wok in. Put enough oil to cover the eggroll only. It doesn't even splash halfway up the wall of the wok. I wouldn't have done it for just eggrolls but had wok out for the general tsos so why the hell not

Chubbs

Fireman_Joe said:

Just starting to learn wok cooking, got my wok from The Wok Shop

Same place I got mine. @Mickey suggested it a few years ago and they were great

Chubbs

theyolksonyou said:

Between you and VI this week, I got to break out the wok. 

I am honored to be mentioned in same sentence as @Village Idiot 

SkinnyV

Beautiful, I tried this with pulled pork once and the smoke BBQ flavor did not work well with trying Asian. How was it.

Fireman_Joe

Nice Chubbs, I got one of Grace Youngs books also "Stir-Frying to the sky's edge" which is great.

Mattman3969

Damn @Chubbs that look like the real deal!!!  Glad to see you dust off that wok.  

NCEggSmoker

Nice looking cook. No issues keeping the oil from getting too hot?  

Chubbs

SkinnyV said:

Beautiful, I tried this with pulled pork once and the smoke BBQ flavor did not work well with trying Asian. How was it.

For the eggrolls, I sliced cabbage and grated 1 carrot. I pulled a bag of vinegar based pulled pork and warmed it up. Added no additional sauce. They were awesome. I wouldn't say they paired 100% with the GTC but good enough for me!!

Chubbs

NCEggSmoker said:

Nice looking cook. No issues keeping the oil from getting too hot?  

Nope. Just use a high temp oil like peanut, sunflower, safflower. Hit it with thermopen and in they were at 350. Cooked them in few batches. They are done after a minute or two. Emptied out most of oil and then pulled wok out for a minute or two until I had my mise en place ready for the general tsos 

nlovold

Looks awesome.  Nice effort!  Is there a trick to stabilizing the fire for frying, so that it won't flare up and get unmanageable?  I've tried frying on the egg before but the fire became difficult to control.

Chubbs

nlovold said:

Looks awesome.  Nice effort!  Is there a trick to stabilizing the fire for frying, so that it won't flare up and get unmanageable?  I've tried frying on the egg before but the fire became difficult to control.

Nope, just open a beer and pretend you know what your doing! That's what I do. I wear long gloves and make sure I have everything I need at arms length. Always a nice change of pace

thegooddocta

@chubbs - pulled pork egg rolls? That's taking it to another level! Awesome!

JRWhitee

Looks Great Chubbs

Legume

Killed it @Chubbs

Village Idiot

Looks great, Chubbs !  The teacher becomes the student.

Monaarts

Does food cooked on a wok in an egg taste different than on the stove?

anton

I like the way you use a lot of meat in them, any Chinese restaurant rolls never have enough meat in them.  

Chubbs

Village Idiot said:

Looks great, Chubbs !  The teacher becomes the student.

I don't know about that, sir. You came back with a show stopper earlier. 

Chubbs

Monaarts said:

Does food cooked on a wok in an egg taste different than on the stove?

I dont have a gas range so for me absolutely. My electric range doesn't get hot enough quick enough. The open flame cooks the food extremely hot extremely fast and also opens the pores of the wok allowing it to be more nonstick which is a must for noodles or eggs.  The chicken for this cook was breast meat so when I used to cook it inside the meat seemed tough. On the open flame it is extremely tender since cooked hot and fast. 

Chubbs

anton said:

I like the way you use a lot of meat in them, any Chinese restaurant rolls never have enough meat in them.  

Thanks. I mixed the cabbage, carrots and pulled pork to about a 50/50 ratio of veg to meat then used a heaping 1/4 cup measuring cup to fill them. Worked perfectly and definitely meat in every bite

theyolksonyou

nlovold said:

Looks awesome.  Nice effort!  Is there a trick to stabilizing the fire for frying, so that it won't flare up and get unmanageable?  I've tried frying on the egg before but the fire became difficult to control.

Not to high jack, but a nice tip @Mattman3969 gave me is to shut the bottom vent about halfway when you're ready to cook. 

blind99

That looks awesome and way too dangerous for me. I will settle for chinese carry out and live vicariously through you folks with mad wok skills

Nice cook!

johnnyp

Nice one chubbs