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Third Wok Cook-Three Courses-Pix Intensive
For my third wok cook I wanted to try a multi-course meal. Originally I was going to do just a beef dish. Then I wanted to add a veggie side dish and I decided to go for the gusto and make some fried rice too. The recipes came from my two Grace Young cookbooks. The beef dish was from Breath of a Wok and was called Cousin Zane's Sichuan Beef. The green bean dish was called Virginia Yee's Dry-Fried Sichuan String Beans from Stir-Frying to the Sky's Edge. It had an advantage of being a make ahead dish. The green beans are cooked up in advance and are allowed to stand at room temperature for three hours. The rice, which was a last minute add the night before, was from Stir-Frying to the Sky's Edge and was a nested recipe. It used the recipe Classic Rice to make 4 cups of rice for use in the main recipe Yangchow Fried Rice. I made up the Classic Rice in the morning and refrigerated it until it was time to make the Yangchow Fried Rice. When it was time to eat, I made the fried rice first and held it in a 200 degree oven while I made the beef dish.
CLASSIC RICE
Virginia Yee's Dry-Fried Szechuan String Beans
Cousin Zane’s Szechuan Beef
Yangchow Fried Rice
Cousin Zane’s Szechuan Beef
Comments
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Very nice!
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Excellent, as usual, Jim !!!On your last post, you said you were going to double up on the recipes, but the pictures here don't look like it. Did you change your mind?I think I'm going to have to break out Grace Young's books again. Looks like you found some great recipes.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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EGGcellent dishes and presentation.
I like to use a sweet Chinese sausage in some fried rice dishes. Adds great flavor.
http://en.wikipedia.org/wiki/Chinese_sausage
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Beautiful cooks. Have a couple ?'s Were did you get your wok? What size & which one? Does it just set on the fire ring or do you use a woo?Large, small and mini now Egging in Rowlett Tx
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Encore, Encore! Veeery nice! You are my hero! 8-> Those are the most delicious looking green beans I've ever seen...pork makes everything better! I'll be giving my wok some love this week.
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Thanks to everyone for looking and for your comments.
@Village_Idiot: You're right I was thinking about doubling up the quantity. But the recipe also said "Serves four as part of a multicourse meal". So I decided to make a multicourse meal. That's why I added the green beans and then the fried rice. I am still going to try bigger servings but I may just pump it up by 50% the first time to see how that goes. Don't want to overfill the wok like you said. Also the wok reseasoned itself nicely yesterday without my doing anything but using it. So thanks for that advice too.
@Austin_Egghead: per Village Idiots recommendation I bought it from the Wok Shop in San Francisco. It is a Chinese hand hammered 16" carbon steel wok. It has two metal D-handles that are small enough the lid can close over the wok. The wok is very responsive to changes in heat which is a good thing when you need to change temperature during your cook. Here is the link: http://www.wokshop.com/HTML/products/woks/wok-hh-2mtl-handles.html
To hold the wok I use the Spider from the Ceramic Grill Store. -
Dyal_SC said:
...Those are the most delicious looking green beans I've ever seen...pork makes everything better!....
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Looks great. I really appreciate it when people take the time to illustrate and detail their cooks.
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That's some good looking grub.
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That looks amazing, I think I am going order both of those cookbooks this week. BTW I found those SS cups for your ingredients at WalMart, (4) for .97. Cant beat it.
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