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A simple stir fry

@Mattman3969 made me hungry for some stir fry. So I made Kung Pao Chicken according to Grace Young and her book Breath of Wok. 

Here’s all the goodness ready to go in the wok.

Making the chicken happy. 

Then the bell peppers get a turn. 

Pulling it all together. 

Done and plated. 

An easy and tasty cook. I don’t know why I don’t do this more often. Thanks for looking. 
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. 
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon

Comments

  • TideEggHeadTideEggHead Posts: 793
    edited November 2
    Man I’m in!


    LBGE
    SC AL
  • BotchBotch Posts: 8,788
    Looks delicious, but Kung Pao without the skinny red Hot chilies?  
    _____________________________________________
     
    "There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
     
    Ogden, Utard.  
  • SciAggieSciAggie Posts: 4,368
    edited November 2
    Botch said:
    Looks delicious, but Kung Pao without the skinny red Hot chilies?  
    My beloved wife can’t handle the spice... so sadly no red chilies...
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • StillH2OEggerStillH2OEgger Posts: 2,472
    Per usual, looks great! 
    Stillwater, MN
  • nice looking cook!
    Lrg 2008
    Mini 2009
  • YEMTreyYEMTrey Posts: 6,718
    "George likes his chicken spicy!"
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • JohnnyTarheelJohnnyTarheel Posts: 6,118
    Always a great meal there!!
    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"
  • Looks outstanding! I’m sure it was great!

    Brandon - Ohio

  • Mattman3969Mattman3969 Posts: 9,289
    You rocked the wok!   Very strong cook my friend 

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • calikingcaliking Posts: 13,137
    nicely done, sir. 

    If you find yourself enjoying these cooks, look up Fuchsia Dunlop’s Land of Plenty, or Every Grain of Rice. Great recipes, and easily adaptable to personal taste. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • smbishopsmbishop Posts: 2,590
    Even a simple cook always looks amazing by @SciAggie , I enjoy your posts, thanks for sharing!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • SciAggieSciAggie Posts: 4,368
    Thanks y’all. @caliking thanks for the tip about the book - it must be new, they aren’t releasing the kindle version for two more weeks. 
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • smbishopsmbishop Posts: 2,590
    I have her "Stir Frying to the Sky's Edge" on Kindle.  I wonder how the two books compare...
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • SciAggieSciAggie Posts: 4,368
    smbishop said:
    I have her "Stir Frying to the Sky's Edge" on Kindle.  I wonder how the two books compare...
    Do you like the cookbook?
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • smbishopsmbishop Posts: 2,590
    SciAggie said:
    smbishop said:
    I have her "Stir Frying to the Sky's Edge" on Kindle.  I wonder how the two books compare...
    Do you like the cookbook?
    Yes! I would definitely recommend it.  
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • TTCTTC Posts: 835
    Great cook and great photos as always 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
  • lousubcaplousubcap Posts: 20,364
    Always a winner across the cooking tools spectrum.  Great cook right there.  Congrats. 
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • YukonRonYukonRon Posts: 14,764
    Your idea of quick and easy translates into my world of lavish and delicious.

    Beautiful cook and thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • pgprescottpgprescott Posts: 12,460

    "George likes his chicken spicy"

    Nice wok work!
  • smokingalsmokingal Posts: 896
    Looks awesome as per usual @SciAggie.  Curious, on what apparatus is the wok resting?  CGS spider?
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • SciAggieSciAggie Posts: 4,368
    smokingal said:
    Looks awesome as per usual @SciAggie.  Curious, on what apparatus is the wok resting?  CGS spider?
    Yes, it’s the CGS spider and a cast iron wok I picked up from The Wok Shop while visiting SF.
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • calikingcaliking Posts: 13,137
    SciAggie said:
    smokingal said:
    Looks awesome as per usual @SciAggie.  Curious, on what apparatus is the wok resting?  CGS spider?
    Yes, it’s the CGS spider and a cast iron wok I picked up from The Wok Shop while visiting SF.
    How do you like the CI wok? Ive been thinking of getting one.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • SciAggieSciAggie Posts: 4,368
    caliking said:
    SciAggie said:
    smokingal said:
    Looks awesome as per usual @SciAggie.  Curious, on what apparatus is the wok resting?  CGS spider?
    Yes, it’s the CGS spider and a cast iron wok I picked up from The Wok Shop while visiting SF.
    How do you like the CI wok? Ive been thinking of getting one.
    I like it better than the carbon steel wok that I’ve had for over 35 years. 
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • Mattman3969Mattman3969 Posts: 9,289
    SciAggie said:
    caliking said:
    SciAggie said:
    smokingal said:
    Looks awesome as per usual @SciAggie.  Curious, on what apparatus is the wok resting?  CGS spider?
    Yes, it’s the CGS spider and a cast iron wok I picked up from The Wok Shop while visiting SF.
    How do you like the CI wok? Ive been thinking of getting one.
    I like it better than the carbon steel wok that I’ve had for over 35 years. 
    Please elaborate 

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SciAggieSciAggie Posts: 4,368
    SciAggie said:
    caliking said:
    SciAggie said:
    smokingal said:
    Looks awesome as per usual @SciAggie.  Curious, on what apparatus is the wok resting?  CGS spider?
    Yes, it’s the CGS spider and a cast iron wok I picked up from The Wok Shop while visiting SF.
    How do you like the CI wok? Ive been thinking of getting one.
    I like it better than the carbon steel wok that I’ve had for over 35 years. 
    Please elaborate 
    It’s hard to quantify why I like it better. It is a rougher surface and I think I like the way food adheres due to the extra friction. You can push food up the sides to reduce the heat for a bit. It seasoned easily and food doesn’t stick to it. It is a slightly more shallow wok. I still like the CS woks better for deep frying foods.
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • StormbringerStormbringer Posts: 1,457
    Great looking cook. 
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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