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First Cook from Grace Young's Book. Hot Pepper Beef

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
The line up, thin sliced flank & garlic(marinated in soy,rice wine,sesame oil & cornstarch),red & green peppers,ginger,red pepper flakes and I added shrooms.  The sauce was Hoisin sauce,ketchup and rice wine. 


No egg pics cause it is just to dark.  Plated up 


This book showed me I still have a lot to learn when it comes to the wok but I'm looking forward to it.  Thanks for the lead on this book @caliking !!


-----------------------------------------

analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • Sardonicus
    Sardonicus Posts: 1,700

    Hunger-inducing, that.
     . . . as usual.

    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Excellent!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Botch
    Botch Posts: 17,376
    That looks delicious, despite the "ketchup".   :s

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • DMW
    DMW Posts: 13,836
    I need to up my wok game, fried rice just isn't going to cut it anymore. Looks great.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • caliking
    caliking Posts: 19,780
    Ha! I knew it wouldn't be long before you posted a cook from that :)

    looks good!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Botch said:
    That looks delicious, despite the "ketchup".   :s
    I was very surprised at how many of these recipes call for ketchup. This particular one had one tablespoon.  I questioned it but have to say I liked it   

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Tinyfish
    Tinyfish Posts: 1,755
    Matt your wok cooks are fantastic. 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Thanks @sardonicus & @johnnytarheel   

    @dmw - thank you.  Quick question if I remember correctly you cut the handles off your small woo.  Any regrets?  I'm thinking of doing the same thing to make the small more wok friendly.  

    @caliking - several new(to me) ways of stir frying for sure.  Lots of reading ahead.  Thanks for the compliment. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Thank you @tinyfish

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,836
    Yes, I did cut the handles off my small woo. No regrets at all. The only disadvantage is not being able to use the handles to lift everything out. With the small, it's really not that difficult to use grid grippers to lift out the grid, even loaded up with meat. And then with gloves you can pull the woo easily. A bit less convenient, but a wok sits in there nicely.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SciAggie
    SciAggie Posts: 6,481
    Great cook as always. You mentioned "still having a lot to learn" when it comes to the wok. I'm always fascinated by the wok. One stir fry can be a bare-bones refrigerator-cleanout. The next can require several prep steps and result in a sophisticated cook with subtle flavors. I've been cooking since college - over 35 years ago. Some years a lot of stir fries - some years not so much, but I still enjoy both the cooks and the food. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    edited January 2016
    I have "The Key to Chinese Cooking" by Irene Kuo. Mine is copyright 1977. I love this book because it is as much about prep and why you do what you do when cooking as it is about the recipes. 
    http://www.amazon.com/Irene-Chinese-Cooking-First-Hardcover/dp/B00RWSCXJO/ref=sr_1_4?s=books&ie=UTF8&qid=1452220435&sr=1-4&keywords=irene+kuo+the+key+to+chinese+cooking

    You might look at this book. It has be characterized as the "Julia Child" cookbook of Chinese cooking. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I will check it out.  Thanks for the info!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • bgebrent
    bgebrent Posts: 19,636
    Really nice Matt!
    Sandy Springs & Dawsonville Ga
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Thanks Brent

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Chubbs
    Chubbs Posts: 6,929
    That's a good looking plate sir. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • chrisc133
    chrisc133 Posts: 501
    Looks good. My wok will be delivered today and the cookbook Monday. 


    Augusta, GA
    #BGETEAMGREEN member
    MiniMax, Large, XL BGE
    Featured on Man Fire Food Season 7
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  • Botch
    Botch Posts: 17,376
    SciAggie said:
    I'm always fascinated by the wok. One stir fry can be a bare-bones refrigerator-cleanout. The next can require several prep steps and result in a sophisticated cook with subtle flavors. I've been cooking since college - over 35 years ago. Some years a lot of stir fries - some years not so much, but I still enjoy both the cooks and the food. 
    Stir-frying also works great if you live alone.  When I smoke a brisket or butt, by the time I've finished the leftovers I'm tired of it.  With a wok, I can buy a package of chicken thighs and, just by varying the spices, sauces and vegetables, cook four completely different dishes, no leftovers!  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • SciAggie
    SciAggie Posts: 6,481
    Botch said:
    SciAggie said:
    I'm always fascinated by the wok. One stir fry can be a bare-bones refrigerator-cleanout. The next can require several prep steps and result in a sophisticated cook with subtle flavors. I've been cooking since college - over 35 years ago. Some years a lot of stir fries - some years not so much, but I still enjoy both the cooks and the food. 
    Stir-frying also works great if you live alone.  When I smoke a brisket or butt, by the time I've finished the leftovers I'm tired of it.  With a wok, I can buy a package of chicken thighs and, just by varying the spices, sauces and vegetables, cook four completely different dishes, no leftovers!  
    Funny you mention living alone. I bought my first wok and began stir frying when I lived alone in college for the very reasons you listed.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • buzd504
    buzd504 Posts: 3,877
    Damn it.  Book ordered.


    NOLA
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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Nice!  I'll hafta check into that book too. 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @dyal_sc & @buzd504 - I've just really started reading it but so far I'm impressed.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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