food Wok on Fire!

Ashen

Ashen

Bought a new carbon steel wok a couple weekends ago and seasoned it up, now enjoying using it on the charcoal weber.  The centre insert of the cast iron grate is perfect size for it.   I didn't get pics of the first dish which was a spicy ginger broccoli stir fry but managed to  get a few this time.    thin sliced pork, shit ton of ginger, garlic, carrots, water chestnut, broccoli, mushrooms, onion, pea pods, bok choy , Thai bird chiles,  finished with low sodium soy, oyster sauce , sesame oil and a bit of corn starch slurry to thicken.   the first time I had a bit too much heat so cut back on the charcoal this time but slightly too much , as it was missing that slightly smoky flavour you get from a perfectly hot wok. 
 
Is anyone else out there rockin the Wok?    what is your favourite stuff to cook in it? 
 
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Suuuhhhwwweeeeeet!
 
Are you taking requests?
 
I'd like to put my order in for some Mongolian Beef.
 
Back in the day of the caveman I had a very nice all metal wok that was slicker than Astro-Glide on an icy sidewalk.
 
The ex stole it from me when we divorced.
 
Bitch!
 
any pointers on a good recipe for mongolian beef?    most of the recipes I have looked up so far ,  involve velveting the meat,  but if it isn't essential I would rather skip it. 
 
i would think if you used a nice bit of rump or equivalent, sliced across the grain when possible, wouldnt require velveting... tougher cuts more so need the tenderising....
 
i really want to get my wok on one day over an open flame or coals.... my electric stove (or wok for that matter) just doent cut it!! lol
 
For something a little different I can recommend a dish called Lomo Saltado, which is a Peruvian style stir-fry made with beef or chicken.... no crazy ingredients... Tallarines Saltado is a great variation that incorporates spaghetti....

apart from using a pan that (imo) is too small, this guys video is quite good... aji amarillo is not essential and can be substituted with any hot pepper of your choice...
 
https://www.youtube.com/watch?v=NUywRYwY9gQ
 
Ash years ago I tried making Mongolian beef without the velveting and I just couldn't get it to turn out right.
 
A Chinese gal that I worked with did the whole egg, sugar, and corn starch 'thang and would nail it every time.
 
Even doing it as she did I still couldn't get it to come out as tender and melt in your mouth as she did.
 
Ever 'thang she cooked magically turned into gold.
 
I will try the full ancient chinese secret when I get around to the mongolian beef.  Tonight something a bit simpler
 
 
garlic, ginger, chiles, bit of coarse salt (added after picture) 
 
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baby bok choy and some sliced onions,  finished with a   dash of oyster sauce, few drops of  toasted sesame oil,  and chicken broth with corn starch to thicken at the end
 
 
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plated up with the grilled top sirloin
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You guys made me hungry again, and I just had six mini-pizzas. About the Wok, it's indispensable in the kitchen IMO.
 
A hug!
 
I need to wok on fire, yet.

I've been using the enameled CI one inside, but I need to pop the gourmet grate on the Weber already and get the SS and CS one's in service ASAP ...
 
I have done a few since that I haven't taken pictures of, but winter time up here doesn't lend to outside cooking.  Tonight the  wind chill is supposed to be close to -40 C . I will still be grilling up a couple of ribeyes  and some mushrooms on the weber though. :)   Inside stir frying usually these days in my large cast iron frypan, I haven't bothered replacing my flat bottom wok  since what I have dubbed the thermite incident.
 
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I had a thermite incident as a child ...
 
50/50 aluminum and rust, and a hot start, and you've got a glowing orb of molten fire hot enough to melt carbide steel ...
 
I have never actually figured out what happened.  I had it on the stove preheating and about a minute in it there was a weird burning sound  and I looked over and there was a burning white light that was similar to burning magnesium.   It was a coil stove so maybe it was the coil that caused the problem , I don't think carbon steel has magnesium inclusions big enough to cause something like that.
 
actually just thought, this really does go with the topic.. Wok on Fire LOL
 
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Interesting. The wok could certainly supply a little rust, and i suppose a previous piece of cookware could have left behind some aluminum on the coil ...

Surprise molten metal is not so much fun, certainly.

I had a thick SS grate glowing last night, while drunk, actually ...
 
Wow. I really let this thread die. I do crank out stir fry on the weber still, but usually not spicy til after the fact to keep the wife or visiting family happy.

Tonight mixed veg and pork. Grilled a ginger, maple, soy marinated flank steak to go with. Nickel Brook cheeky Bastard session stout with it.
  
I will do some searching to see if I can replace the broken photophucket links.  * I never noticed before that you can't edit  really old posts.  , I will still try and get those pictures  and maybe just put them in a new post*
 

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