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Stir fry on the MM

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
I am enjoying my mini max for stir fries. The MM is living up to my expectations; it's been great for the wife and me. Tonight I made chicken with celery stir fry - I've cooked and posted this recipe before. Egg on folks and have a great weekend. 



Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • SGH
    SGH Posts: 28,989
    Looks like a winner to me my friend. Great job :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SciAggie
    SciAggie Posts: 6,481
    @SGH we had a wet week here too. It was nice to get out and do a simple cook. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SGH
    SGH Posts: 28,989
    SciAggie said:
    @SGH we had a wet week here too. It was nice to get out and do a simple cook. 
    It lightly rained here all day. That's 4 days in a row of crappy weather. I couldn't take it anymore so I fired the egg up anyway. It's suppose to start clearing up tomorrow. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • pgprescott
    pgprescott Posts: 14,544
    Wow! Real nice! 14" wok?
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  • SciAggie
    SciAggie Posts: 6,481
    pgprescott said:
    Wow! Real nice! 14" wok?
    Yes, it is a 14" wok I've had for many years - and thanks!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Looks great!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Jai-Bo
    Jai-Bo Posts: 584
    Haven't gotten me a wok yet....ceramic store was out and ain't found a local one I really like yet!!!  looks like a good/quick cook!!!
    Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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  • pgprescott
    pgprescott Posts: 14,544
    SciAggie said:
    pgprescott said:
    Wow! Real nice! 14" wok?
    Yes, it is a 14" wok I've had for many years - and thanks!
    Yeah, you can definitely see the experience on the wok. Thanks for sharing. 
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  • ScottNC
    ScottNC Posts: 240
    Looks great Sci, thanks to you and all the others posting stir fry I've improved my diet significantly. I find myself Wokin' 3-4 times a week. Modified cashew chicken being my last.

    Western, North Carolina

    Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff


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  • SciAggie
    SciAggie Posts: 6,481
    ScottNC said:
    Looks great Sci, thanks to you and all the others posting stir fry I've improved my diet significantly. I find myself Wokin' 3-4 times a week. Modified cashew chicken being my last.
    That's great Scott. We usually stir fry once a week or so. Kudos on improving your diet. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • northGAcock
    northGAcock Posts: 15,173
    Very nice.........picked up some wok ingrediates from the store this afternoon. Def plan a couple cooks this week.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Danny71
    Danny71 Posts: 108
    Is there a holy grail for a wok cook book. I'm allergic to shell fish but butchicken and beef I'm in for.  I recently purchased a minimax and got it put together. Have not did the first burn because we are on 3 days of rain. And the dishes looks so good thanks everyone 
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  • SciAggie
    SciAggie Posts: 6,481
    @Danny71 I'm sorry to say I can't recommend a single outstanding cookbook. Probably like most of us, I have several cookbooks I thumb through when I'm not sure what I'm hungry for. Grace Young might be a good place to start; she has a couple of books that are enjoying a lot of popularity. 
    I have had this cookbook for many years and go back to it time and again: http://www.amazon.com/Key-Chinese-Cooking-Irene-Kuo/dp/0394496388/ref=sr_1_1?s=books&ie=UTF8&qid=1457905079&sr=1-1&keywords=the+key+to+chinese+cooking
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Danny71
    Danny71 Posts: 108
    thank you so much 
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