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no rest for the wok

DanBDanB Posts: 44
edited 11:10PM in EggHead Forum
Breakfast wasn't enough wokking for one day. My second cook of the day was chicken stir fry. Today pretty much destroyed the wok spatula that's been sitting in the kitchen drawer for decades, since my last attempt at wok cooking. A wok just doesn't work on an electric stove. After wokking on the BGE, I can see why. BTW, you pretty much want to do most of this with the welder's gloves on.

Slice up some boneless chicken breasts, and shake them up with some cornstarch, ginger, tsunami spin, and soy sauce in a bag and let them sit while you're chopping the veggies.

veggies are garlic, onion, carrots, celery, cabbage, green pepper, snow peas

put the chicken in the wok with a bit of oil, for maybe 5 minutes until it's cooked.

when the chicken is cooked, put it aside while you cook the veggies for about five minutes

put the chicken back in with a cup of water and some more soy sauce, and cook a bit more until it's ready to eat

I think the patina's getting better. Not bad for just two cooks.

- dan


  • DanBDanB Posts: 44
    BTW, this is why the welder's gloves. This is what the lump looked like by the time I was done. Didn't even have the lower vent open at all.

    - dan
  • cookn bikercookn biker Posts: 13,407
    Nice cook Dan!
    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
  • NibbleMeThisNibbleMeThis Posts: 2,293
    It's definitely building up a nice patina, now it should hold it's seasoning well.
    Knoxville, TN
    Nibble Me This
  • Capt FrankCapt Frank Posts: 2,578
    Looks great I am going to cook on my new wok for the first time tonight. Some sort of shrimp/seafood, not sure just what yet. :)
  • MarineMarine Posts: 84
    Great Cook Dan! Thanks for sharing the photos
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