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Stir Fried Shrimp and Filet with Rice Noodles
MakoBBQ
Posts: 230
I am really enjoying the wok and spider. Did this stir fry last night. Came out excellent even though I forgot to throw in the Thai basil. I only have a picture of the finished product. Thanks for looking.
Comments
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You are getting good at this
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
Nice cook.
Mike -
I'm getting better....i've learned that is not good to burn the garlic in the wok.
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Thanks CWM....the wok adds a whole new dimension to cooking on the egg.
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Looking gooood, Mako. Next time, try getting the wok really stinkin' hot before adding the meat, for a super-flavorful and beautiful sear. The same goes for the shrimp. Both really benefit from a high-temp sear.
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It does, I first learned from Tom at my first eggfest.
Scampi.
Have you tried blackening anything yet? That is a good way to put weight on to.
:ohmy:
Mike -
Mike,
Hahahaha. I'm bulking up pretty good lately too.
SteveSteve
Caledon, ON
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Yes, will try that. I could tell it wasn't hot enough...
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That looks great CWM, I love scampi and looks like it does well in the wok.
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It took me a few cooks with the wok on the egg to get up the courage to let the wok get super hot before cooking. Then I got it so hot that as soon as I added a little oil, it ignited! :P The flames died as soon as I added the meat, though. And boy, did that meat cook quickly...in and out of the wok in just a few seconds!
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That looks awesome and very healthy. What kind of a sauce did you put on it?
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I have just been using about a quater cup (or less) of soy sauce and a couple tablespoons of oyster sauce. I mix this when when the veggies are close to done. Also I add the fresh ginger which I think really adds to the dish.
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Looks Great
Next Time Through in some Thai Red Bird Chili's. The kids will get a kick out of that!
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