Hybrid stir fry

NoVA Bill

I had three center cut pork chops that needed to be cooked and I've wanted to use the wok for sometime.
Normally I use a tradional stir fry recipe, however, my daughter gave me a bottle of original Korean meat-marinade and she has been asking me when am I going to use it.

Soooo I cut up the pork chops and allowed them to rest in the Korean meat-marinade for about an hour. Then I thought I'd jazz up the marinade with:

.5 tsp chili powder
.5 tsp dried hot red peppers
1 tsp ginger
3 tbs Korean meat-marinade

I combined this mixture and added it to the pork and marinade.

Fired up the egg and allowed it burn a full throtle for a bit then closed the bottom vent, opened the dome and inserted the wok. All the while brown rice was cooking on the stove top.

The fixin's...

Koean meat-marinade.

Sweet onions...

Snap peas...

Broccoli and shrooms...

Cut up pork chops...

Everything getting happy...

Plated with brown rice


I was surprised at the sweetness from the onions and snap peas. Needless to say three chops was a bit much but they needed to be cooked and I haven't met a pork chop I didn't like.

Bottom line: The cook passed the "red-face test, i.e., the wife liked it. :woohoo:

cookn biker

Shweet!!! Looks great!!

NoVA Bill

Thanks Molly!

LoneStarEgg

that looks really good. I have got to get a wok and learn how to cook on it. I noticed some sort of spacer between the thermometer face and the egg lid. What is that and what function does it perform?

Desert Oasis Woman

sweeeeet cook, Bill
More info on the "secret sauce" please please please

Ross in Ventura

Nice cook Bill

Ross

Pork Butt Mike

Bill you can't go wrong with stir fry, I love it. I been trying different types of sauces and herbs and the flavors you can do with stir fry are fantastic and unlimited that you can do.

Gandolf

Very nice, Bill. I do a lot of Chinese cooking, but never on the Egg. Hhmmm??

NoVA Bill

Hey LoneStarEgg,

The "spacer" is a half of a wine cork. It's purpose is to provide more space in the dome from the probe end of the thermometer, i.e., avoid hitting the meat.

Thanks!

NoVA Bill

Thank you!

NoVA Bill

Thanks Ross.

NoVA Bill

Thanks PBM,

I was motivated watching you use the wok at Rod's house last october.

NoVA Bill

Hey Dave,

Get a wok for the egg and get going! You'll never go back to stove top wokking. That is unless there's 4 feet of snow between you and the egg. :laugh:

Thanks!

Bordello

What a great looking cook and I'm sure it tasted great also. Nice pictures to boot. Keep em coming.

Regards,
Bordello

NoVA Bill

Thanks!

Mark0525

Bill, I can't wait until I get a wok and try it. Did you do the veggies in the order of the pics? how long did you do each type of veggies? I'm sure chicken would be good on there too.

NoVA Bill

Chicken works. And yes that was the order I cooked in.

Thanks,