Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Stir Fry Help
Hook_emHornsfan_74
Posts: 1,443
Howdy folks. I am looking for some ideas on Stir Fry. I have never been successful making it, plus I am stuck in a rut when it comes to ideas for dinner. I figured this would be the place to come for some great recipes and tips.
Midland, TX XLBGE
Comments
-
The Chinese Cooking Demystified and Souped Up Recipes channels on EweTube are pretty good at showing wok technique, if you've never been successful (oh and Kenji too).
I don't really use recipes anymore, just pick up the protein that's on sale and the veggies that look freshest that day.___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
-
@JohnInCarolina bought Kenji’s Wok book recently and said it was great. All of the pics he’s sent me have looked quite tasty.
-
There are some really good, free resources if you Google “stir fry infographics”. Lots of simple guides to mixing endless combos of carbs, proteins, salts, fats, sugars and acids. One I found in particular was really well laid out. I just searched but didn’t immediately find it.Tangential to your question, but the thing to remember about stir frys is that mise-en-place is king, given the very narrow cook times under high heat. It is not uncommon for me to dice up all ingredients and then separate each stage between parchment paper for easy launch at every step of the cook. Usually, it goes something like cook proteins, set aside, cook aromatics, add veggies, add sauce, reintroduce protein. Serve over carb.
-
+1 for buying the Kenji book. It's a great resource for technique, and recipes. There are many websites for recipes.
And, this thread is greatness : https://eggheadforum.com/discussion/1230073/the-wok-first-cook/p1
@Mattman3969 posted some awesome wok/stir fry cooks in the past. Search the forum, and you will be rewarded.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I'll add that stocking your pantry with some basic ingredients/sauces will pay off in spades. If you don't have an Asian supermarket nearby, Amazon is your friend. It won't take much.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Thanks guys. I guess I just get intimidated by making it. I will check that book out.Midland, TX XLBGE
-
like mentioned, all ingredients prepped and ready to go.its easier to start with a 14 inch wok max, i have bigger woks but the 14 is just easier to use. probably due to those new to wok cooking dont turn up the heat and the smaller wok heats fasterforget the hooped woks, if things go wrong its easier to remove one with a long handlethai peppers are used alot. dont burn them, sense of smell disappears, taste disappears, once i couldnt take a deep breath for days (indoor cooking on a wok burner with no vents in a small kitchen, you learn this fast)go heavier with the corn starch than the recipe calls for, you want things to thicken quicker without over cooking and it helps that if you dont have the heat really highyou get better if you do this as a routine not just monthlyfukahwee maineyou can lead a fish to water but you can not make him drink it
-
Stir fry game-changer for me is to "velvet" the protein.
Get yer filthy mind out of the gutter, you animals: you velvet your protein by letting it sit in some baking soda for a bit; rinsing it off and wokking the meat as you usually would. Once you try it, you won't go back. The texture is exactly what you remember from the days when Chinese eat-in/take out was as tasty as it was ubiquitous. The loss of lots of good Chinese food places may be a sign of how well the American dream works, but it sure is missed, at least in these parts.
And, FWIW, there are more complicated ways of velveting than just using baking soda -- I've done the egg white-soy-cornstarch-parboil method and didn't think the time and effort yielded better results than a quick and easy dry-brine in baking soda. YMMV.It's a 302 thing . . . -
Bought the book, refrained the first time around, got me on the second pass.LBGE, 36" Blackstone, Anova ProCharleston, SC
Categories
- All Categories
- 183.3K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 38 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum