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Shrimp and veggie wok
Doc_Eggerton
Posts: 5,321
Not a traditional cook in anyway, just what I put together.
Shrimp marinated for 8 hours in a off the shelf "schezuan" sauce. Veggies were shredded carrot, broccoli, snow peas, sweet peppers, asparagus tips, onions, and mushrooms. Started out with peanut oil, lime juice, garlic, and ginger.
The pics show the progress of the cook. When it was close to done I put a lid on it to steam a little, them moved it over to the cold Egg to rest and cool down a little. It was not quite hot enough, and I added a shake of dried peri-peri.
I don't have the pretty plating that VI has, and we ate it in deep bowls. Plenty of left over for two lunches.
Clean up is back on the heat, and filled with clean water. Once it heats I brush it thoroughly, dump the water, and repeat. Then I reheat the wok and coat it with peanut oil using tongs and a paper towel. After a bit of heat I move it to the cold Egg, and put in on the grid upside down, and coat the bottom. When the hot Egg cools down a bit I put the wok in it, and leave it until the morning.
Pics to follow.
Shrimp marinated for 8 hours in a off the shelf "schezuan" sauce. Veggies were shredded carrot, broccoli, snow peas, sweet peppers, asparagus tips, onions, and mushrooms. Started out with peanut oil, lime juice, garlic, and ginger.
The pics show the progress of the cook. When it was close to done I put a lid on it to steam a little, them moved it over to the cold Egg to rest and cool down a little. It was not quite hot enough, and I added a shake of dried peri-peri.
I don't have the pretty plating that VI has, and we ate it in deep bowls. Plenty of left over for two lunches.
Clean up is back on the heat, and filled with clean water. Once it heats I brush it thoroughly, dump the water, and repeat. Then I reheat the wok and coat it with peanut oil using tongs and a paper towel. After a bit of heat I move it to the cold Egg, and put in on the grid upside down, and coat the bottom. When the hot Egg cools down a bit I put the wok in it, and leave it until the morning.
Pics to follow.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Pics
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Man I gotta get me a wok!Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
Big time!r270ba said:Man I gotta get me a wok!Be careful, man! I've got a beverage here. -
+1r270ba said:Man I gotta get me a wok!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Doc,If I may offer a suggestion, I really think you'd improve your meals by several notches by making your own sauces. There is not one "off the shelf" sauce that I use anymore .... Szechuan, teriyaki, sweet & sour. etc. Recipes are all over the internet and they are all easy to make. In every case, they are far better than the crap they sell in a bottle.Well, actually I do buy off the shelf sauces, like soy sauce and fish sauce. But, I consider them basic ingredients, rather than prepared sauces.For instance, this Szechuan sauce is fantastic.
ngredients:
2 tablespoons Shao Hsing rice wine
1 1/2 tablespoons Ginger, minced
2 Garlic cloves, minced
1/2 teaspoons Red pepper , crushed
1 1/2 tablespoons Soy Sauce
1 tablespoon Chili Garlic Sauce
1 teaspoon Sugar
2 teaspoons Corn starch
1/2 cup Chicken broth
Directions:
Mix rice wine, ginger, garlic, red pepper, soy sauce, chili garlic sauce, and sugar in pan and bring to near boiling.
Combine corn starch and broth in small bowl and combine to dissolve starch.
Add corn starch mixture to soy sauce mixture. Stir until thickened.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Nice recipe. Have you ever tried a little sesame oil or bean paste with it?
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Thanks guys. VI I have made some, but get lazy sometimes. I'll try your schezuan.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Doc, How do you get the pics into a nice tight group? I use photobucket and is a pain sometimes.
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Richard,Below your comments, there is an "Attach a file" option. Then, it gets your file from your hard disk. You don't have to post it to a server site. I think that is what he does.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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You are right, VI.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Yes you do! It's a whole new demension.r270ba said:Man I gotta get me a wok!
My actuary says I'm dead. -
Thanks, do I have to get the file from photobucket or can I use the "My Documents" folder file to copy all of them?
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Whereever they are on your hard disk. The dialog will let you maneuver around your folders. Try it. It's not Rocket Surgery.Richard Fl said:Thanks, do I have to get the file from photobucket or can I use the "My Documents" folder file to copy all of them?__________________________________________Dripping Springs, Texas.Just west of Austintatious -
D@@#%^ you guys are great. Little out of order, but learned a lot Thanks.
PS: This was my sweet & sour chicken from the other night.
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Just realized I have a dupe pic, how to get rid of it? Thanks again.
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Number your pics "1 getting ready", "2 on the fire", etc. to try and keep them straight. Only load two at a time. Do them in a second comment if you want to see them after posting.
You have an hour to edit/delete pic. Click on the icon in the upper right corner.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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