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Started By
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Any wok users here?
Posted on 6/24/13 at 11:22 am
Posted on 6/24/13 at 11:22 am
I just got one and am looking for a good/easy recipe to try for the first time. TIA
Posted on 6/24/13 at 11:36 am to Butt Guster
This was the first recipe I did in my wok. It's been a few years, but I think I need to make it again.
Savory Jade Chicken - Martin Yan recipe
(not my picture)
Savory Jade Chicken - Martin Yan recipe
(not my picture)
Posted on 6/24/13 at 12:11 pm to Butt Guster
I use my wok at least 3 times a month. Here is my favorite recipe:
Stir Fried Chicken
10 to 12 oz chicken breasts cut small
Mix with 2 tb terryaki, 2 tb wine, 2 tb flour
Set aside
Stir fry a dozen fresh green beans, 2 stalks celery and garlic in oil for 2 min
Add ½ cup chicken stock, simmer 5 min covered
Set aside
Stir Fry chicken on high 5 min.
Add veggie/stock and stir medium 2 min.
Add lots of Thai Sauce or anything hot and sweet
Stir uncovered medium 2 min to allow sauce to thicken.
Serve over rice.
You can substitute other veggie mixtures. I water chestnuts but Lucy hates them.
Stir Fried Chicken
10 to 12 oz chicken breasts cut small
Mix with 2 tb terryaki, 2 tb wine, 2 tb flour
Set aside
Stir fry a dozen fresh green beans, 2 stalks celery and garlic in oil for 2 min
Add ½ cup chicken stock, simmer 5 min covered
Set aside
Stir Fry chicken on high 5 min.
Add veggie/stock and stir medium 2 min.
Add lots of Thai Sauce or anything hot and sweet
Stir uncovered medium 2 min to allow sauce to thicken.
Serve over rice.
You can substitute other veggie mixtures. I water chestnuts but Lucy hates them.
Posted on 6/24/13 at 12:26 pm to Butt Guster
Go to epicurios.com and search for Szechuan shrimp(it must have ginger as a component) for a nice spicy hot dish.
Posted on 6/24/13 at 12:27 pm to RaginCajunz
Yan Can Cook on PBS pre food network
Posted on 6/24/13 at 2:28 pm to madamsquirrel
quote:
Yan Can Cook on PBS pre food network
I got to meet him twice at a trade show. My wife and I both grew up watching him, so it was a nice treat. He autographed a cookbook for me addressed to both of us with some kind words.
With that said, the dude is ALL business in person. Pretty neat to see. All charm during his cooking demos though.
Posted on 6/24/13 at 2:36 pm to Butt Guster
The most important advice is to season it and treat it properly, sort of like cast iron, provided you didn't get one of those non stick jobs.
Posted on 6/24/13 at 2:38 pm to Degas
quote:
The most important advice is to season it and treat it properly, sort of like cast iron, provided you didn't get one of those non stick jobs.
+1
and to cook as hot as you can possibly get it. Just keep everything moving using a wok spatula.
Posted on 6/24/13 at 2:55 pm to RaginCajunz
quote:
I got to meet him twice at a trade show. My wife and I both grew up watching him, so it was a nice treat. He autographed a cookbook for me addressed to both of us with some kind words.
I met him about 3 years ago when he was doing a book promotion. I also watched him growing up and honestly wouldnt have recognized him if I didnt know that it was him. Your mental image and the pics in the book are of the relatively young Martin Yan and not the much older version you see in person. Old boy hasnt aged very gracefully but he was a blast to talk to..
This post was edited on 6/24/13 at 2:56 pm
Posted on 6/24/13 at 3:10 pm to RaginCajunz
quote:Correct, otherwise you're sautéing instead of stir frying. Other advice would be to not overcrowd the wok. Also, after the wok is hot and ready to cook with, drizzle the oil around the outside of the wok so that it not only coats the entire wok, but the oil heats up in a desired manner. Usually, any meat is cooked first and removed, then put back in after cooking vegetables.
and to cook as hot as you can possibly get it. Just keep everything moving using a wok spatula.
Posted on 6/24/13 at 3:15 pm to Degas
quote:
Correct, otherwise you're sautéing instead of stir frying. Other advice would be to not overcrowd the wok. Also, after the wok is hot and ready to cook with, drizzle the oil around the outside of the wok so that it not only coats the entire wok, but the oil heats up in a desired manner. Usually, any meat is cooked first and removed, then put back in after cooking vegetables.
Posted on 6/24/13 at 3:34 pm to Butt Guster
I haven't used the wok for meats often, but its great for doing veggies in very little oil.
Posted on 6/24/13 at 9:18 pm to LSUAfro
The texture/mouth feel of veggies cooked in a wok is what makes Chinese offerings like crack that is eaten
Posted on 6/25/13 at 9:48 am to hungryone
I've always been told that the only way to experience true "Wok Hay" style cooking is with high pressure gas burners that are generally not available in residential cooktops. I've got a wok and I use it from time to time, but I've never managed to duplicate the texture found at Chinese restaurants.
Posted on 6/25/13 at 9:57 am to Butt Guster
shred cabbage, some al denta bow tie pasta and skirt steak cut into strips.
cook the meat halway in 2 tablespoons of sesame seed oil, add the cabbage and pasta, add some soy sauce, red pepper flakes and peanuts. when the meat is done serve and eat...make it once a week.
cook the meat halway in 2 tablespoons of sesame seed oil, add the cabbage and pasta, add some soy sauce, red pepper flakes and peanuts. when the meat is done serve and eat...make it once a week.
Posted on 6/25/13 at 10:00 am to Butt Guster
Making a beef curry dish tonight (with my non-stick wok )
I may post pics, we'll see...
I may post pics, we'll see...
Posted on 6/25/13 at 10:01 am to wiltznucs
quote:
I've always been told that the only way to experience true "Wok Hay" style cooking is with high pressure gas burners that are generally not available in residential cooktops. I've got a wok and I use it from time to time, but I've never managed to duplicate the texture found at Chinese restaurants.
If you have a high-BTU stove (Capital Culinarian, Wolf, BlueStar), you can get closer to it than with an ordinary gas stove. (If electric, don't bother.) The burner configuration on the BlueStar, combined with the removable center grate & 22K BTU output, is especially suitable.
Best wok hai I ever achieved was using my Big Green Egg as a wok stove. I use a "woo" from the Ceramic Grill Store LINK , which gets the wok very close to the charcoal fire & makes it super hot. See here: LINK
Asian grocery stores often sell simple charcoal wok stoves: LINK
And a pretty common backyard hack is using a chimney starter as a wok stove: LINK
Posted on 6/25/13 at 10:05 am to hungryone
I've got a Primo XL instead of an egg, maybe I can find a similar contraption. The chimney starter idea is pretty ingenious...
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