Wok recipes and tips??? Anyone???

+1

After you season the wok a bit, fry something in it. Egg rolls, chicken wings etc... something with lots of oil. Do this a couple of times to build the season and then go for the stir fry. Strongly recommend doing some veggies and then some chicken with a sauce added after the food comes out of the wok. Once your wok is well seasoned, you will be good to wok and woll. 

@Skiddymarker‌ ...the directions say to wash with a bamboo brush...

@anzyegg- Great gifts brother. I know that you will put them to very good I use. I'm always one of the first to offer help or advice, but woking is not one of my specialties. To be perfectly honest, I've never done it. To that end, I hope others will help you out my friend. Congradulations on the gifts and enjoy.

Check out @jfm0830‌ discussions and his blog. Money.

henapple said:

The Wok Shop recommends scallions, onions and garlic as a first "cook" to season the wok and remove any metallic taste. I did that tonight. They say scallions work best.

That would be the seasoning a little bit I was referring to. The pores of the steel must be opened with high heat and then filled with oil under lower temps to produce that very black looking almost non-stick surface. The scallions (or almost any onion) will help hold the oil on the sides and helps to remove the mineral or motor oil often used to keep rust at bay during shipping. I always scrub the hell out of a new spun or stamped wok with something like an SOS (not for hammered), rinse well, dry then it is seasoned. I prefer to heat over a gas flame (30,000BTU turkey burner works for up to 16" woks) until straw blue, pull from high heat, wipe with oil (cotton rag is best) then reducing the heat to low, set the oil. The need for high heat and then low heat is why it is almost impossible to season carbon steel on an egg. Repeat three or four times and the pan is black and good to go. 

anzyegg said: my wife also won me a Yetti cooler when she went to the dealer to purchase my Christmas gifts....

That is awesome brother. What size is it?

Here is a link to a good post that includes some good recipes...

http://eggheadforum.com/discussion/1136668/stir-fry/p2

Pad Thai is an awesome cook.

http://eggheadforum.com/discussion/1148943/cajun-jambalaya#latest One of the most impressive wok cooks IMO....by Dyal SC. I haven't tried it bit will as soon as I get my wok

@anzyegg - I'd recommend that you check out either of Grace Young's books for a bunch of recipes.  I have Breath of a Wok and I really like it.

@tisoypops - Nothing against Lodge but I'd steer clear of their wok as it is too thick and would likely perform differently than a traditional wok.  The cast iron woks from China are thin walled and heat up quickly.  My 14" CI wok weighs 2 lbs 10 oz.  The info I see online indicates the Lodge is 10 lbs. 

Here's some quotes about CI woks from Grace Young's Wok Buying Guide:

 
"Cast-iron woks are slower to heat than carbon-steel woks, but because cast iron retains heat well, it is excellent for stir-frying, braising, and slow cooking. Unlike carbon-steel pans, cast-iron pans do not respond quickly to heat adjustments. Less experienced stir-fry cooks often find that once the wok is removed from the heat, the food must be immediately transferred to a platter or it will continue to cook in the hot wok."

"Cast-iron woks manufactured in China are preferable to cast-iron woks made in America: they are much thinner and lighter in weight." 

I haven't found my cast iron wok to be noticeably slower to heat that my carbon steel woks.  If you want a wok that can take some abuse I'd say go with carbon steel over cast iron.