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Starting the Long Weekend off with Stir Fry

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
Spicy Chicken with Peppers and Pineapple 



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analyze adapt overcome

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

  • stv8r
    stv8r Posts: 1,127
    tasty looking! Wok on the egg?
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Oh yes!   Good heat and keeps the funky smells out of the house.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • stv8r
    stv8r Posts: 1,127
    I have the woo and a nice cast iron wok.  Tried it out but things got so hot if was difficult to reach the wok even with a pretty long bamboo utensil. Was burning the hair off my arm lol.  What do you do about the heat while cooking?

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  • Mattman3969
    Mattman3969 Posts: 10,458
    I've never used a CI wok. Mine is carbon steel. I'll get the egg semi stable at about 450/500 and throw the wok in for a min or 2 to heat up. At this point I shut the bottom vent to help control the fire.  One key that I found is to get a hot fire going in the middle of the egg, that's where your cooking.   Get a good set of high heat gloves and wok on.  Any questions you have you can hit me up anytime.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @SciAggie has started using a CI wok lately, maybe he will chime in shortly.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    @Mattman3969 Your comments are spot on. @stv8r To be honest one of the main reasons I bought the Mini Max was for stir fry. A nice thing is I don't have to reach down onto the fire like you do. 
    This is my new CI wok I picked up while I was in chinatown SF. As you can see it's a traditional thin CI. 

    For comparison, here is my CS wok I've had for 35 years. 

    I'm enjoying playing with the CI wok - I'm not prepared to say it's better or worse than the carbon wok. The carbon wok is much smoother. The CI isn't exactly rough - I even sanded it when I got it. It seems to heat up and cool similarly to the CS wok. If it has an advantage at this point it seems to be developing its patina or seasoning very quickly. 

    Matt - your meal looks outstanding. 
    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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  • flyerdoc
    flyerdoc Posts: 141
    Nice cook, I have the carbon and like the lighter weight, but experimentation is key :)
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  • feef706
    feef706 Posts: 853
    @Mattman3969 The meal looks phenomenal, do you mind sharing a quick rundown or recipe how how you cooked it? I recently picked up a spider and wok and have been wanting to try it out.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @feef706
    2 - chicken breast halves sliced or chunked 
    1- tbsp fish sauce
    2 - tbsp rice wine
    2 - tbsp cornstarch 
       Mix all this together and let it hang out while you get the egg going and peppers cut up. 

    3 - bell peepers (I like tri-colored but use what you like)cut to roughly 1x1
    2 - small cans of pineapple chunks drained (save about 1-2 tbsp of the juice for the sauce)
    1 - glove of garlic fine diced
    about the same amount of ginger fine diced

    the sauce is sweet chili sauce. If I don't have the sweet chili on hand I will mix about 1/2 cup of Sweet n Sour sauce with Sriracha and the pineapple juice till I get the flavor I'm looking for.  

    Once the wok is hot add oil & cook the chicken till it's almost done and remove from wok. 

    Add oil, add garlic and ginger for a quick stir(very quick) then add peppers. Once peppers are close to being done add the chicken and pineapple back in along with the sauce   I prolly cook an additional 1-2 minutes after adding the sauce. This just depend on how hot your fire is.  

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

    analyze adapt overcome

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