Stir fry thread?

Some thoughts to get started:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1277637&catid=1
Some Recipes:

Sweet Sour Shrimp:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1037654&catid=1
Kung Pao Chicken:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1156226&catid=1

Pork Fried Rice:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1160288&catid=1

Mandarin Chicken W/Cashew:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1223343&catid=1

Thai Seafood Curry:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1242597&catid=1
Chicken Fried Rice:
http://eggheadforum.com/discussion/1140713/wokking-some-chicken-fried-rice#latest

Sweet Sour Chicken:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1276998&catid=1

Hope these help get you started into a wokking world of great food!

I often point folks here:
http://www.finecooking.com/cyor/stir-fry.aspx

It's a good guide for starting. If you really get into it , there a couple of books by Grace Young and Fuchsia Dunlop that have terrific recipes. Many folks have posted awesome cooks here as well ( @Mattman3969 ). 

  I second @caliking with the Finecooking link he posted.  He shared it with me a couple years ago and it totally changed my wok game.  Try the Pad Thai, it is awesome. 
  I have Grace Young's Sky's Edge. Very good read with a bunch of technical info. 
  When stir frying on the egg the main thing is fire control.  I start my fire with 1 fire starter in the center and let it get nice and hot.  Set the vents for 500-550 and let it get stabil for 20-30mins.  I'll heat the wok up with the dome closed then cook with the dome open and bottom vent closed.  

 I might also recommend you search @village Idiot.  His threads will help as well
  

fishindoc said:

Thanks!  Guess i should ask..do you just set the wok on a direct heat grate?

A woo from the Ceramic Grill Store will fix you up. 

@fishindoc made this last Friday, wok-fried orange chicken with lemongrass:

https://thecooksdigest.co.uk/2017/01/28/vietnamese-orange-chicken-with-lemongrass

This is how I do wok cooking with the MM (pics and a video, not of me):

https://thecooksdigest.co.uk/2017/01/26/wok-cooking-with-a-big-green-egg/

@caliking that page is excellent, thanks!

Mattman3969 said:

I'll heat the wok up with the dome closed then cook with the dome open and bottom vent closed.  
  

   Hmm, I don't do this.  What does that buy you?  

duplicate a good steak fire in the lump and you should be good to go......