Chinese shouldn't be intimidating.. Simple meal with pictures for those interested.

tarheelmatt · October 2016

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

Looks wonderful and may give that a shot. I was looking through the list of ingredients to see if I have everything as I am not real familiar with some Asian ingredients. I do not know what "Symbal" is, nor could I find it with a quick search. What is it and is it important or is there a substitute? Thanks.

Thanks!

My apologies, I spelled that incorrectly. It's Sambal Oelek. Stuff is the chronic!

Ah! That stuff! I am familiar with it. Thought I had some so ran to the fridge. I have Vietnamese Chili Garlic sauce/paste. Similar? Same? Oh well, outta ginger and no broccoli, so a trip to the store is in order under any circumstances.

Thanks.

You could probably get by with that, but this has no garlic. You could hold back on the garlic some if using that.

I'll give it a shot. Packaging is virtually identical to the photo you posted - different store perhaps?

There's different varieties, and they could package for others I suppose.

Bart1434 · October 2016

looks amazing, just seasoned by wok yesterday...looking forward to its first cook! any tips on cleaning up any excess buildup after use? Do you use salt to scrub it off?

smokeyw · October 2016

You shouldn't have a lot of excess buildup. All I do after I plate my dish, is pour some water in it, let it heat up a little, give it a scrub with the cleaning brush, dump the water, and wipe it out with a paper towel. Done.

tarheelmatt · October 2016

Bart1434 said:

looks amazing, just seasoned by wok yesterday...looking forward to its first cook! any tips on cleaning up any excess buildup after use? Do you use salt to scrub it off?

Most times I just use a paper towel and wipe out well. If something has a lot of sugar in it, I'll use the Ringer to break the stuff loose.

Image result for ringer cast iron cleaner

Image result for ringer cast iron cleaner

HeavyG · October 2016

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

Looks wonderful and may give that a shot. I was looking through the list of ingredients to see if I have everything as I am not real familiar with some Asian ingredients. I do not know what "Symbal" is, nor could I find it with a quick search. What is it and is it important or is there a substitute? Thanks.

Thanks!

My apologies, I spelled that incorrectly. It's Sambal Oelek. Stuff is the chronic!

Ah! That stuff! I am familiar with it. Thought I had some so ran to the fridge. I have Vietnamese Chili Garlic sauce/paste. Similar? Same? Oh well, outta ginger and no broccoli, so a trip to the store is in order under any circumstances.

Thanks.

You could probably get by with that, but this has no garlic. You could hold back on the garlic some if using that.

I'll give it a shot. Packaging is virtually identical to the photo you posted - different store perhaps?

Huy Fong also sells a chili garlic sauce. I prefer and use a LOT more of it than their sambal oelek (and I'll still add more garlic

).

Image: https://us.v-cdn.net/5017260/uploads/editor/oq/j8jbpbyba2dm.png

Bart1434 · October 2016

smokeyw said:

You shouldn't have a lot of excess buildup. All I do after I plate my dish, is pour some water in it, let it heat up a little, give it a scrub with the cleaning brush, dump the water, and wipe it out with a paper towel. Done.

tarheelmatt said:

Bart1434 said:

looks amazing, just seasoned by wok yesterday...looking forward to its first cook! any tips on cleaning up any excess buildup after use? Do you use salt to scrub it off?

Most times I just use a paper towel and wipe out well. If something has a lot of sugar in it, I'll use the Ringer to break the stuff loose.

Thanks as always!

Ladeback69 · October 2016

Awesome cook, I need to get a spider for my XL so I can use my wok after seeing this.

johnkitchens · October 2016

Great looking cook Matt!

SoCalWJS · October 2016

HeavyG said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

Looks wonderful and may give that a shot. I was looking through the list of ingredients to see if I have everything as I am not real familiar with some Asian ingredients. I do not know what "Symbal" is, nor could I find it with a quick search. What is it and is it important or is there a substitute? Thanks.

Thanks!

My apologies, I spelled that incorrectly. It's Sambal Oelek. Stuff is the chronic!

Ah! That stuff! I am familiar with it. Thought I had some so ran to the fridge. I have Vietnamese Chili Garlic sauce/paste. Similar? Same? Oh well, outta ginger and no broccoli, so a trip to the store is in order under any circumstances.

Thanks.

You could probably get by with that, but this has no garlic. You could hold back on the garlic some if using that.

I'll give it a shot. Packaging is virtually identical to the photo you posted - different store perhaps?

Huy Fong also sells a chili garlic sauce. I prefer and use a LOT more of it than their sambal oelek (and I'll still add more garlic ).

That's the stuff. Making it now. Got the sauce done and double checking the first post (ok, triple, quadruple checking it, step-by-step

)

blind99 · October 2016

Great cook! Someday I'll get a wok. Just seems like a lot of work!

^^^ that chili garlic sauce is awesome.

DoubleEgger · October 2016

Thanks for the inspiration Matt. I pulled out the wok myself tonight. Been a long time since I've used the wok since I got the BS. I really enjoyed it. I was getting bored with the same old rotation on the eggs.

tarheelmatt · October 2016

blind99 said:

Great cook! Someday I'll get a wok. Just seems like a lot of work!

^^^ that chili garlic sauce is awesome.

I banged that meal out pretty quickly actually. Since cooking Chinese at home, there's not many Chinese restaurants we'll go to now. It's really no more work that firing the Egg up for a steak. DoubleEgger said:

Thanks for the inspiration Matt. I pulled out the wok myself tonight. Been a long time since I've used the wok since I got the BS. I really enjoyed it. I was getting bored with the same old rotation on the eggs.

Sweet buddy! I'm glad I inspired someone.

tarheelmatt · October 2016

SoCalWJS said:

HeavyG said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

Looks wonderful and may give that a shot. I was looking through the list of ingredients to see if I have everything as I am not real familiar with some Asian ingredients. I do not know what "Symbal" is, nor could I find it with a quick search. What is it and is it important or is there a substitute? Thanks.

Thanks!

My apologies, I spelled that incorrectly. It's Sambal Oelek. Stuff is the chronic!

Ah! That stuff! I am familiar with it. Thought I had some so ran to the fridge. I have Vietnamese Chili Garlic sauce/paste. Similar? Same? Oh well, outta ginger and no broccoli, so a trip to the store is in order under any circumstances.

Thanks.

You could probably get by with that, but this has no garlic. You could hold back on the garlic some if using that.

I'll give it a shot. Packaging is virtually identical to the photo you posted - different store perhaps?

Huy Fong also sells a chili garlic sauce. I prefer and use a LOT more of it than their sambal oelek (and I'll still add more garlic ).

That's the stuff. Making it now. Got the sauce done and double checking the first post (ok, triple, quadruple checking it, step-by-step )

Standing by my friend.

DaveRichardson · October 2016

I just mentioned to my wife that I want to try stir fry on the egg. Got a wok, need to see if it'll fit with the spider....

Looks delicious! I'm sure I'll screw something up in the process.

tarheelmatt · October 2016

DaveRichardson said:

I just mentioned to my wife that I want to try stir fry on the egg. Got a wok, need to see if it'll fit with the spider....

Looks delicious! I'm sure I'll screw something up in the process.

You can always just sit the wok on your grate too. I do that on my medium.

SoCalWJS · October 2016

tarheelmatt said:

SoCalWJS said:

HeavyG said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

Looks wonderful and may give that a shot. I was looking through the list of ingredients to see if I have everything as I am not real familiar with some Asian ingredients. I do not know what "Symbal" is, nor could I find it with a quick search. What is it and is it important or is there a substitute? Thanks.

Thanks!

My apologies, I spelled that incorrectly. It's Sambal Oelek. Stuff is the chronic!

Ah! That stuff! I am familiar with it. Thought I had some so ran to the fridge. I have Vietnamese Chili Garlic sauce/paste. Similar? Same? Oh well, outta ginger and no broccoli, so a trip to the store is in order under any circumstances.

Thanks.

You could probably get by with that, but this has no garlic. You could hold back on the garlic some if using that.

I'll give it a shot. Packaging is virtually identical to the photo you posted - different store perhaps?

Huy Fong also sells a chili garlic sauce. I prefer and use a LOT more of it than their sambal oelek (and I'll still add more garlic ).

That's the stuff. Making it now. Got the sauce done and double checking the first post (ok, triple, quadruple checking it, step-by-step )

Standing by my friend.

Thank you sir! Done! Came out pretty good. Need to practice a bit more. I added Snow Peas as my wife doesn't care for broccoli. I overcooked the veggies a bit, but not too bad. I let the sauce get away from me for a minute and it boiled pretty hard - flavor wasn't quite the same afterwards. Other than that.... will try again. I liked the flavor of the sauce (before it boiled).
No pictures.

nolaegghead · October 2016

i very intimated with american cookage. american fire grill makes sparks like electric fire incidence - sparking is badness. teaching good culinary is universe good expansion heal. good see to ultimate instruction on cooking china goodness

JohnInCarolina · October 2016

Epic Matt!!!

Griffin · October 2016

Looks outstanding. Damn. I need to get something going on my wok. I pulled it out of a box after the move and put it where its in plane sight in the garage so I will see it every time I leave or come home and when I walk by, I just shake my head in sadness. So many cooks, so little time...

tarheelmatt · October 2016

nolaegghead said:

i very intimated with american cookage. american fire grill makes sparks like electric fire incidence - sparking is badness. teaching good culinary is universe good expansion heal. good see to ultimate instruction on cooking china goodness

Haha.. Go to bed NOLA, you're drunk (or were now).

I know you're aware, but even with wok cooking, knowing how your Egg works with adjustments helps tremendously when wok cooking. It takes a bit of practice and a little burnt hair.

tarheelmatt · October 2016

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

HeavyG said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

Looks wonderful and may give that a shot. I was looking through the list of ingredients to see if I have everything as I am not real familiar with some Asian ingredients. I do not know what "Symbal" is, nor could I find it with a quick search. What is it and is it important or is there a substitute? Thanks.

Thanks!

My apologies, I spelled that incorrectly. It's Sambal Oelek. Stuff is the chronic!

Ah! That stuff! I am familiar with it. Thought I had some so ran to the fridge. I have Vietnamese Chili Garlic sauce/paste. Similar? Same? Oh well, outta ginger and no broccoli, so a trip to the store is in order under any circumstances.

Thanks.

You could probably get by with that, but this has no garlic. You could hold back on the garlic some if using that.

I'll give it a shot. Packaging is virtually identical to the photo you posted - different store perhaps?

Huy Fong also sells a chili garlic sauce. I prefer and use a LOT more of it than their sambal oelek (and I'll still add more garlic ).

That's the stuff. Making it now. Got the sauce done and double checking the first post (ok, triple, quadruple checking it, step-by-step )

Standing by my friend.

Thank you sir! Done! Came out pretty good. Need to practice a bit more. I added Snow Peas as my wife doesn't care for broccoli. I overcooked the veggies a bit, but not too bad. I let the sauce get away from me for a minute and it boiled pretty hard - flavor wasn't quite the same afterwards. Other than that.... will try again. I liked the flavor of the sauce (before it boiled).
No pictures.

Well, I normally give folks slack for not posting pictures, but I'll not raz you on this one.

Glad you enjoyed it. Having the right fire helps with scorching. Did you happen to close the bottom vent while cooking? That helps with not having an inferno fire. I'll add that I typically don't have a raging fire when starting. Maybe around 400-450° to heat the wok up nicely. I'll even close the dome at start up. When you're cooking though, I'll close the bottom vent. It's not needed really as the fire is getting O2 from where the lid is open.

tarheelmatt · October 2016

JohnInCarolina said:

Epic Matt!!!

Thanks John!

Griffin said:

Looks outstanding. Damn. I need to get something going on my wok. I pulled it out of a box after the move and put it where its in plane sight in the garage so I will see it every time I leave or come home and when I walk by, I just shake my head in sadness. So many cooks, so little time...

Thanks @Griffin . At the age of our little ones, time is hard to come by. Wouldn't trade it for the world. Someone said above to the tune of that's neat but too much time. Wok cooking is one of the faster meals, IMHO.

Griffin · October 2016

Oh for sure it is, I just need to get my wok reseasoned. I think its been sitting on the side lines for probably 2.5 years. I think I saw some rust on it. :(

blind99 · October 2016

alright, so if I wanted to try this "chinese wok" cooking, what equipment do I need to do this? like what size and kind of wok? spider for L BGE?

SoCalWJS · October 2016

tarheelmatt said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

HeavyG said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

tarheelmatt said:

SoCalWJS said:

Looks wonderful and may give that a shot. I was looking through the list of ingredients to see if I have everything as I am not real familiar with some Asian ingredients. I do not know what "Symbal" is, nor could I find it with a quick search. What is it and is it important or is there a substitute? Thanks.

Thanks!

My apologies, I spelled that incorrectly. It's Sambal Oelek. Stuff is the chronic!

Ah! That stuff! I am familiar with it. Thought I had some so ran to the fridge. I have Vietnamese Chili Garlic sauce/paste. Similar? Same? Oh well, outta ginger and no broccoli, so a trip to the store is in order under any circumstances.

Thanks.

You could probably get by with that, but this has no garlic. You could hold back on the garlic some if using that.

I'll give it a shot. Packaging is virtually identical to the photo you posted - different store perhaps?

Huy Fong also sells a chili garlic sauce. I prefer and use a LOT more of it than their sambal oelek (and I'll still add more garlic ).

That's the stuff. Making it now. Got the sauce done and double checking the first post (ok, triple, quadruple checking it, step-by-step )

Standing by my friend.

Thank you sir! Done! Came out pretty good. Need to practice a bit more. I added Snow Peas as my wife doesn't care for broccoli. I overcooked the veggies a bit, but not too bad. I let the sauce get away from me for a minute and it boiled pretty hard - flavor wasn't quite the same afterwards. Other than that.... will try again. I liked the flavor of the sauce (before it boiled).
No pictures.

Well, I normally give folks slack for not posting pictures, but I'll not raz you on this one.

Glad you enjoyed it. Having the right fire helps with scorching. Did you happen to close the bottom vent while cooking? That helps with not having an inferno fire. I'll add that I typically don't have a raging fire when starting. Maybe around 400-450° to heat the wok up nicely. I'll even close the dome at start up. When you're cooking though, I'll close the bottom vent. It's not needed really as the fire is getting O2 from where the lid is open.

Not a huge picture taker on new things - it's easy enough for me to screw up when I'm learning w/o thinking, "gee, what setting should I use"?.

Yeah, I closed the vent at the bottom when the serious cooking began. That sucker gets plenty hot w/o the bottom vent being open. Learned that one early on. My mistake was that I went ahead and steamed the broccoli and the snow peas in a bamboo steamer for a couple of minutes before they went into the wok. I think I'll skip that next time and just cook them a bit longer in the wok. I think broccoli were just a but too cooked at their tips. Snow peas should have been cut in half (per my wife).

May substitute some thin sliced beef next time.

tarheelmatt · October 2016

SoCalWJS said:

tarheelmatt said:

May substitute some thin sliced beef next time.

It will work just as well with beef too. If it were me, I'd call that beef w/broccoli.....

I made sure when I par cooked the broccoli, it was still very firm. I used the rice cooker steamer (while the rice was cooking) and only went about 5-7 mins only. I thought if it was still hard, I'd add a little water in the wok to help, but that wasn't the case.

tarheelmatt · October 2016

blind99 said:

alright, so if I wanted to try this "chinese wok" cooking, what equipment do I need to do this? like what size and kind of wok? spider for L BGE?

For the wok, I'll page @theyolksonyou . His works well on his large. Mine has a handle instead of the rings on each side. I use mine until it cannot function, which I hope is never. My Mom bought me that wok and was already seasoned well before the Egg came along. So I didn't buy another one, just used what I had.

You'll need a spider from Tom.

If you want a wok spatula works well too, however I just use a cheap regular spatula and do just fine, except for the occasional razzing of my tools by the peanut gallery. Lol

theyolksonyou · October 2016

@blind99 large spider legs down for me. 16" carbon steel wok from Amazon. D ring handles. That way you can close the lid if need be. Follow seasoning videos from the wok shop site and your off to the races. Oh and you'll want some good insulated gloves.

northGAcock · October 2016

theyolksonyou said:

@blind99 large spider legs down for me. 16" carbon steel wok from Amazon. D ring handles. That way you can close the lid if need be. Follow seasoning videos from the wok shop site and your off to the races. Oh and you'll want some good insulated gloves.

Plus 10 on the gloves.

tarheelmatt · October 2016

northGAcock said:

theyolksonyou said:

@blind99 large spider legs down for me. 16" carbon steel wok from Amazon. D ring handles. That way you can close the lid if need be. Follow seasoning videos from the wok shop site and your off to the races. Oh and you'll want some good insulated gloves.

Plus 10 on the gloves.

I'll add another +10 on gloves. Get the high cuff ones.

Chinese shouldn't be intimidating.. Simple meal with pictures for those interested.

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