Where my WOK brothers at? The Art of Stir Fry

GOD DAMN MONGORIANS KEEP BREAKING DOWN MY SHITTY RALL!!!

TFK_Fanboy - 
sreiter - 
TFK_Fanboy - 
sreiter - 
TFK_Fanboy - 


Wok is next thing I am going to get in to. I have a BGE and a lot of people use them on there.



 



For those interested in buying a quality wok check out the Wok Shop. Here is a link. http://www.wokshop.com/


wok shop is the correct answer

great folks...unbelievable customer service..they talke me out of spending money


whats a BGE ?


Yeah I knew few people who have bought from there and all very happy, just like you. 



 



BGE is Big Green Egg. And on their forum pretty much everyone buys their woks form them too. 



 



BGE is a ceramic kamodo style cooker. So can how temps around 200 for days, can get up to 1100, or anything inbetween. Smokes, bakes, sears. Cook indirect, direct, raised, etc.


doh!

i know big green eggs well...just didnt associate it with wok cooking.

cool




There are a couple. Really popular. Come spring/warm weather I am jumping into it


wow - very cool

PatK - I prefer sesame oil

for cooking ?

you need a high heat oil... sesame isnt good as a cooking oil. it'll burn to quick with the high heat used in a wok

Kitchen knife porn.

just bought this


Shun 5" Nakiri w/Damascus


It's really easy to cook healthy with a wok.

If you're into paleo or whatever you can cook 1000 dishes that are just meat and veges, leave out rice or noodles.

As you get better at stir frying you find ways around using so much oil, even though a tablespoon, a lot if which burns away anyway, never hurt anyone. One example is to throw your sauce or rice wine vinegar in the wok as the oil has burnt away. Phone Post

HoldYerGround - It's really easy to cook healthy with a wok.

If you're into paleo or whatever you can cook 1000 dishes that are just meat and veges, leave out rice or noodles.

As you get better at stir frying you find ways around using so much oil, even though a tablespoon, a lot if which burns away anyway, never hurt anyone. One example is to throw your sauce or rice wine vinegar in the wok as the oil has burnt away. Phone Post

eventually, your wok will become non stick ,or almost because of the built up patina.. and you dont need as much oil

sreiter -
PatK - I prefer sesame oil

for cooking ?

you need a high heat oil... sesame isnt good as a cooking oil. it'll burn to quick with the high heat used in a wok
Sesame oil is just for flavour, not good under high heat, the oil burns too quickly Phone Post 3.0

Cajun shrimp and peppers

I just got my first wok...have yet to make anything but will try and post soon.

sub!

What sauces were those in the opening pictures?

Hicky Hicardo - Okay, I love cooking stir fry. I can never get the fucking noodles to mix with the fucking meat with the fucking vegetables. It's always noodles over here in a big clump, everything else over there. How do you get them to mix in better?

cook with a little oil in the water, or add a little oil when they're in the colander and mix the noodles.

i dont know why your not getting a good mix when together... try it like the video

G-S-D - What sauces were those in the opening pictures?


1/3 cup chicken stock
1 teaspoon rice wine vinegar
2 tablespoons light soy sauce
1/2 teaspoon sesame oil
1 tablespoon apple juice (non alcoholic substitute for pale dry sherry or chinese rice wine shao xing)1 tablespoon cornstarch
3 tablespoons water


In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, and juice/wine/sherry; set aside.

In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside

cook shrimp first..take out...cook veggies..add back shrimp

Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.

Lord that looks good. Phone Post 3.0

sreiter - 
Hicky Hicardo - Okay, I love cooking stir fry. I can never get the fucking noodles to mix with the fucking meat with the fucking vegetables. It's always noodles over here in a big clump, everything else over there. How do you get them to mix in better?

cook with a little oil in the water, or add a little oil when they're in the colander and mix the noodles.

i dont know why your not getting a good mix when together... try it like the video

are you actually stirring while frying? mixing shit up as you cook?

you can also try the flipping thing in a pan

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go to 2:26

. Phone Post 3.0

Hicky Hicardo - 
sreiter - 
sreiter - 
Hicky Hicardo - Okay, I love cooking stir fry. I can never get the fucking noodles to mix with the fucking meat with the fucking vegetables. It's always noodles over here in a big clump, everything else over there. How do you get them to mix in better?

cook with a little oil in the water, or add a little oil when they're in the colander and mix the noodles.

i dont know why your not getting a good mix when together... try it like the video

are you actually stirring while frying? mixing shit up as you cook?

you can also try the flipping thing in a pan

Uhm.. I guess I cook the meat and then add the vegetables, then add the noodles after they've cooked in water. Then try to stir them all together, but by then all the noodles are clumped together and impossible to mix in with the meat/veggies.

that sounds right... although i do the meat first, and sear it, then cook like 1/2 way then i pull the meat out, cook veggies, add noodles while stirring, then add the meat back, then sauces.

i boil water with a some oil in it and then cook the noodles until al dente. then when i place in colander i run cold water over them to stop the cooking process.

i think if you get the noodles a little wet with oil, they wont stick together

In! Phone Post 3.0

I've been using coconut oil for my wok stir fry vegetables and beef dishes and I like it a lot. Handles high heat well and doesn't spatter as much as some when frying vegetables. Just watch out if you are trying to add ginger paste. That shit turns into exploding napalm. I will post a good ginger beef recipe when I have more time.