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First attempt at Stir Fry
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Griffin
Posts: 8,200
I gotta give credit to claycamp for starting a thread on woks today to get my mind jump started and everybody else here on the egghead forum for all the help and info I was able to gather using the search forum. I had a craving now for chinese and I knew that I had to attempt it. But I don't have a wok or a spider (an egg accessory) and with Stacie being laid off yesterday :evil: , I am not gonna get one anytime soon. But still, the seed had been planted. I wanted to do my own stir fry and I wanted it to be good. How to go about it?
Seems like a big complaint about stir fry is that most stoves never get quite hot enough to do it properly. But with an egg....well that shouldn't be a problem. Some more research and some creative thinking and I was on my way.
But what about a recipe? Asked Stacie and she said she had a good one in her Sonoma Diet Cookbook. Ok....well it should be healthy, right? Yes...good! Went with a Szechwan Beef recipe with a few personal touches.
One thing about stir fry....make sure to prep all your ingredients before hand. Once you start, it all goes quick and you don't have time to stop.
Here are my starters. Everything was just laying around the house.
Meat...petite sirloin steak. Not sure what this cut is good for and as a result it sat in the fridge for a bit until today.
Some veggies
So how did I do it? Cranked the egg up to 500 and got it stabilized. Didn't have a wok so what to do....how about cast iron? Sure, why not? This piece came down from my Grandma. Don't know anything about it except that it has an 8 and D on the back (would love info if somebody knows) This is a pic of the set up. I forgot to take one before I started so this is somewhere in the middle.
I seared the meat first and then pulled it off to rest while I did the veggies.
Meat back in along with the sauce
Some plated up pics
Man, I have to say, this was so good. Better than the local place we call for Chinese. The only problem was I had no eggrolls. Oh well, great meal and the only thing I had to buy was some peanut oil, everything else I had on hand. Stoked that I got leftovers for lunch tomorrow.
Seems like a big complaint about stir fry is that most stoves never get quite hot enough to do it properly. But with an egg....well that shouldn't be a problem. Some more research and some creative thinking and I was on my way.
But what about a recipe? Asked Stacie and she said she had a good one in her Sonoma Diet Cookbook. Ok....well it should be healthy, right? Yes...good! Went with a Szechwan Beef recipe with a few personal touches.
One thing about stir fry....make sure to prep all your ingredients before hand. Once you start, it all goes quick and you don't have time to stop.
Here are my starters. Everything was just laying around the house.
Meat...petite sirloin steak. Not sure what this cut is good for and as a result it sat in the fridge for a bit until today.
Some veggies
So how did I do it? Cranked the egg up to 500 and got it stabilized. Didn't have a wok so what to do....how about cast iron? Sure, why not? This piece came down from my Grandma. Don't know anything about it except that it has an 8 and D on the back (would love info if somebody knows) This is a pic of the set up. I forgot to take one before I started so this is somewhere in the middle.
I seared the meat first and then pulled it off to rest while I did the veggies.
Meat back in along with the sauce
Some plated up pics
Man, I have to say, this was so good. Better than the local place we call for Chinese. The only problem was I had no eggrolls. Oh well, great meal and the only thing I had to buy was some peanut oil, everything else I had on hand. Stoked that I got leftovers for lunch tomorrow.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Comments
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Kudos to you.That is a fine lookin meal. I have a wok(Thanks Richard) and am still skaird.
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I hear the only time you get skeered is when you are about out of shine. LOL
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Nice looking meal, the wok is only a convenience, Cast iron will wok just fine.
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You can do it, Hoss, I know you can. You inspire me.
Take a swig of the shine and just do it. And then send me some shine.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Nice job Jason
No more take out for you :laugh:
Great thing about stir fry, there is an unlimited number of combinations of meat and veggies
Shane -
Thats great Jason!! I love to do stir fry all the time. Get yourself a wok. Makes it a lot easer to stir w/o rolling out. Got my favorite sipping as well!! :woohoo:
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Man that looks great! What went in the sauce?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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This is what the recipe called for
3 tablespoons soy sauce
2 tablespoons dry sherry or water
2 tablespoons oriental chili sauce with garlic
2 tablespoons water
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
I didn't have dry sherry, so I skipped that. I did add about a tbsp of hoisin, a dash or two of worsey sauce and maybe a tbsp of balsamic. I don't know what my problem is.....I just cannot seem to follow a recipe. I always have to tweak something. Oh well, it was very tasty and I'm already hungry for leftovers for lunch.Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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food looks great. in boston i picked up 2 woks for under 22 bucks total, one hand hammered, the other spun. easy to find in the big cities. heres one in dallas for 13 bucks
http://www.cpapc.com/14-Single-Handle-Taiwan-Wok-P1375C99.aspxfukahwee maineyou can lead a fish to water but you can not make him drink it -
Looks like the real thing to me and I bet it was tasty. Sorry about the layoff, hope something even better comes along soon for you and your family. Take care.Randy
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