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Results of my first forray into Egg-Wok cooking...

flyerdoc
flyerdoc Posts: 141
in EggHead Forum
OK, I've been hankerin' to do some stir fry with my Medium Egg for awhile. Got the necessary goods, Wok and Wok ring (from CGS) and utensils...my better half asking, what is all this stuff you're ordering...told her, you'll see...

First, to season the Wok, followed instructions from Youtube...used green onions instead of Chives and it turned out pretty well. I did the baking part in my new Weber Genisis and the results were excellent. Temp was  a bit high at 500F but no worries. I actually seasoned the CI grates in the Weber at the same time so killed two birds with one stone.



On to the the cook...heeded advice on various sites to have everything prepped well in advance as the cook goes extremely quickly. My first attempt at Shrimp StirFry...oil, sunflower seeds, raw cashews, Chok Boy, snap peas, red pepper, baby zucchini, baby corn, onion, mushrooms, garlic, low sodium soy sauce, oyster sauce, stir fry sauce and of course, shrimp.




Light the fire and lets get started.




Let the wok get good and hot, water test shows a positive Leidenfrost Effect
https://en.wikipedia.org/wiki/Leidenfrost_effect

Add oil...add shrimp...cook for about a minute and remove shrimp

Cook veggies a few minutes:


throw shrimp back in...and Voila!




Oh, cooked up some mixed wild rice on the stove and then heated that up in the wok as well with some of the sauces

Tasted as good as it looked!










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Comments

  • Stormbringer
    Stormbringer Posts: 2,477
    Awesome!
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • johnmitchell
    johnmitchell Posts: 7,365
    Nicely done sir... That looks fantastic..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • EggNorth
    EggNorth Posts: 1,535
    Very nice.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Nice plate of food!!  Did you have fun ?

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • jeponline
    jeponline Posts: 290
    Well done!
    Large BGE
    Huntsville, AL
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  • bgebrent
    bgebrent Posts: 19,636
    Lookin fine brother!  Amazing how fast it goes.
    Sandy Springs & Dawsonville Ga
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  • TacoChicken
    TacoChicken Posts: 17
    That looks great.
    LRG BGE 
    Maverick ET-732
    North Georgia
    Go Green Bay Packers

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  • GrateEggspectations
    GrateEggspectations Posts: 11,612
    Nice cook. My favourite part of using a wok on the Egg is the intensity of the flames, the sizzle and the smoke when that grub hits the red hot wok!
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  • flyerdoc
    flyerdoc Posts: 141
    Thank you for your comments, and yes, it really was a lot of fun!
    My wife was very impressed, lol, suggested I might want to do more of that ;)

    one of the nicest things about it is that you are outside and no worries about proper ventilation. I enjoy hearing the sizzzzzle and authentic hibachi type techniques. Now I have to learn how to flip shrimp directly into waiting mouths and twirl the spatula!
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Top notch brother... I would take that in a heartbeat!!
    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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  • northGAcock
    northGAcock Posts: 15,173
    I am likein that right there.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SciAggie
    SciAggie Posts: 6,481
    That's a great cook right from the beginning. It looks fantastic. Keep it up. 
    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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  • Jeepster47
    Jeepster47 Posts: 3,827
    Good cook and good documentation.  I'm jealous ... bought the wok and ring back in April, but haven't found the time to get going.  Maybe your post will push me off dead center.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • JMCXL
    JMCXL Posts: 1,524
    Nice Cook, never tried that, must add it to the list of must haves
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    How much did this thread just cost me? Ballpark?

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Luvnlife
    Luvnlife Posts: 222
    Very cool, great job and now I want that setup. 
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  • flyerdoc
    flyerdoc Posts: 141
    Killit_and_Grillit said:
    How much did this thread just cost me? Ballpark?
    HaHa! Not too bad really, went to CGS and got the 14inch wok and wok ring for my medium, think it ran about $50 or so. Bought a few utensils on Amazon, nice spatula and ladle, only $30 total I believe. So $80 gets you in the game!
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Looks tasty. I want to try this sometime.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Spring Chicken
    Spring Chicken Posts: 10,255
    We love to wok on the Egg, as do many of your Egghead friends.  A few years ago I began putting together a video of some of the wok photos posted on forums.  I thought the growing number of Wokheads might get some ideas for future wok cooking and set-ups.  I was right.  A lot more Eggheads got EGGcited about it and ordered woks.

    Here's the link to the second video I did.

    https://www.youtube.com/watch?v=GuAf_jEMzIg

    Have fun with it, and share the fun.  

    Spring "Bee Bop Wok'a My Baby" Chicken
    Spring Texas USA


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  • fishlessman
    fishlessman Posts: 34,597
    good looking meals, chinese teacups work great for having all the ingredients lined up, measured, and ready, somehow i have a whole bunch of them, dont remember where i got them =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • flyerdoc
    flyerdoc Posts: 141
    Spring Chicken said:
    We love to wok on the Egg, as do many of your Egghead friends.  A few years ago I began putting together a video of some of the wok photos posted on forums.  I thought the growing number of Wokheads might get some ideas for future wok cooking and set-ups.  I was right.  A lot more Eggheads got EGGcited about it and ordered woks.

    Here's the link to the second video I did.

    https://www.youtube.com/watch?v=GuAf_jEMzIg

    Have fun with it, and share the fun.  

    Spring "Bee Bop Wok'a My Baby" Chicken
    Spring Texas USA

    I'd love to see the video, but the link doesn't seem to be working :(


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  • flyerdoc
    flyerdoc Posts: 141
    Jeepster47 said:
    Good cook and good documentation.  I'm jealous ... bought the wok and ring back in April, but haven't found the time to get going.  Maybe your post will push me off dead center.
    Jeepster47, just make sure you season that wok correctly, it really is imperative. I followed the instructions in this youtube video:

    https://www.youtube.com/watch?v=hNPe5-swL-k

    In the dinner presented above I had a brain fart and put the first item in, the shrimp, before I added oil!!! LOL, I thought I was done, but the seasoning helped quite a bit and after I quickly added the oil I didn't have too much gunk sticking on the wok.

    I always think of that poet laureate, Mike Tyson, when he said: Everybody has a game plan 'til they get punched in the mouth... yeah, make sure that wok is well seasoned. Even when you get punched in the mouth you will survive :)





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