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Tonights Wok Chicken and Pepper

mnwalleye
mnwalleye Posts: 226
edited November -0001 in EggHead Forum
Just kinda threw so stuff together. Chicken bell pepper and onion with a mod version of Kung Pao Sauce.
It was not half bad.

23f49b49.jpg

23f49b49.jpg
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Comments

  • mnwalleye
    mnwalleye Posts: 226
    I guess I pasted the same one twice.

    ecb71836.jpg
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  • cookn biker
    cookn biker Posts: 13,407
    Love woking!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • schmeetex
    schmeetex Posts: 69
    Okay...newbie question here. Why Wok on the egg? Does it enhance the flavor, easier to get the oil hot, or just keep the grease smell out of the kitchen?

    SchmeeTex
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  • mnwalleye
    mnwalleye Posts: 226
    Because you can :) and you can get it hotter than the stove.
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  • cookn biker
    cookn biker Posts: 13,407
    Agreed!! Tastes mo betta too!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    Wok Hai is all about getting enough and not too much heat on the wok. The egg can do that for you. So can a very good stove, but most stoves are not good enough.

    Doug
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  • Ricklesss
    Ricklesss Posts: 391
    That sure is well loved looking wok! :) (Read: "black")
    I just got my (hand hammered, "yay"!) wok 2 days ago, and got the start of a very good good seasoning going, on it..
    I did about 10 hot to cold cycles, using peanut oil, and my propane weed burner....it's now almost entirely shiny black too....
    First meal was the honey-Sriracha chicken (spicy!!)
    Can't wait to start posting photos...
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