Frederick, MD - LBGE and some accessories
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Wednesday Wokkin - Spicy Scallops with Baby Bok Choy and Scallions
Mattman3969
Posts: 10,458
3rd cook from Sky's Edge and damn it was a good one
The line up for the party.
Scallops sliced to 1/2", sliced Baby Bok Choy stems,rough cut BBC greens,scallions,and red pepper flakes. Sauce is chicken stock,Sciracha,soy and cornstarch
What my fire looks like before the wok goes on. You want a hot stabilized fire or else your sautéing the food. This one was 600° dome.
Ginger,garlic and scallops getting happy
Scallops out BC stems in
Greens and scallions added
Everything back in the pot with sauce added
And plated up
Sorry for the dark on the egg pics but it's been killin me not to have those pics in my post lately. Thanks for looking.
The line up for the party.
Scallops sliced to 1/2", sliced Baby Bok Choy stems,rough cut BBC greens,scallions,and red pepper flakes. Sauce is chicken stock,Sciracha,soy and cornstarch
What my fire looks like before the wok goes on. You want a hot stabilized fire or else your sautéing the food. This one was 600° dome.
Ginger,garlic and scallops getting happy
Scallops out BC stems in
Greens and scallions added
Everything back in the pot with sauce added
And plated up
Sorry for the dark on the egg pics but it's been killin me not to have those pics in my post lately. Thanks for looking.
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analyze adapt overcome
Comments
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Bravo! I'm currently skimming through "Stir Frying to the Sky's Edge".Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Looks excellent! Thanks for sharing it
Western, North Carolina
Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff
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The stories are almost more interesting than the recipes. Make sure you read about how Chop Suey came to fruitionfence0407 said:Bravo! I'm currently skimming through "Stir Frying to the Sky's Edge".-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
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That looks mighty tasty.
LBGE
Misplaced Cajun-----Blytheville, AR
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Thanks for posting this thread. Your stir fry looks terrific and I'm going to check out "Stir Frying to the Sky's Edge."
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
There is a bunch of info in that book. I never knew I was mincing ginger & garlic wrong until I saw her illustrations plus her stories on the history of wok cookin are really awesome. I've read it twice and I don't read much.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Dayum brother! That cook is enough to push me over the edge and order that cookbook. You have stir fry figured out my friend. Beautiful plate.
I can tell by the way the steel of your wok looks that you had it blazing hot for this cook.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 -
Thank you @SciAggie. You know as well as I do hot is the only way to go. Sub 450 won't cut it.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Fantastic Matt! Killed it for sure. Great cook brother!Sandy Springs & Dawsonville Ga
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Thanks Brent!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Looks great, Matt!!Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
Thanks Jeff-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I truly enjoy seeing your Wok work. As always you killed it Matt.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Thank you Blake!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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So... how tired do you get of rockin' the wok like you do??
Excellent cook. I'm pretty sure you'll cook the book before I get a cook done!
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
that looks so good it makes me want to try some day. you guys kill me with these wok cooks! what is the additional equipment you're using? just a spider and a wok?Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Just a spider and a wok, that's it-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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That looks amazing. The art of stir-fry is so simple, but always beautiful. That is, if you love food, of course. Well done.
Large BGE
Greenville, SC -
@Mattman3969 What sort of oil do you use for your wok cooks?Living the good life smoking and joking
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nice looking cook. i walked by those baby bok choys today and didnt know what they were
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Awesome looking wok sills as always!
Did you guys get a lot of snow in KY? If so then you are Wokkin in a Winter Wonderland.
...I'll see myself out.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
That's beautiful. I need to get my wok out.THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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Looks awesome! What size wok do you recommend for the large egg?
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Badump bump...SmokeyPitt said:If so then you are Wokkin in a Winter Wonderland.
...I'll see myself out.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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Right now I'm using Peanut but I want to try SafflowerSmokingPiney said:@Mattman3969 What sort of oil do you use for your wok cooks?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
I have a 16" which works fine but I think a 14" would make it easier getting out of the egg when it's blazin hot.oldgeezeystax said:Looks awesome! What size wok do you recommend for the large egg?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Thanks. Is the extra capacity worth the hassle? Can the 14" still kick out enough grub for 6 people or so?Mattman3969 said:
I have a 16" which works fine but I think a 14" would make it easier getting out of the egg when it's blazin hot.oldgeezeystax said:Looks awesome! What size wok do you recommend for the large egg?Frederick, MD - LBGE and some accessories
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