Wok cooking question

[Jack Fate]

Can frozen vegetables be done or is there too much ice/water in them . And what are the best candidates for vegetables

Thanks & cheers

[MINIgrillin]

Just don't use too much oil. You'll be fine. Attack it just like you would a skillet on the stove.

I like squash and zucchini brushed with garlic olive oil. Mushrooms . Asperagus wrapped with prosciutto with provalone. Basically anything you like. You may wanna stay away from peas..they are hard to flip and they fall thru the grate.

[SmokenJoe]

Red, Green, Yellow bell pepper.  Always onion, garlic, ginger.  broccoli, cabbage (especially green cabbage).  I seldom use frozen vegetables,  Wok cooking is all about fresh & quick  ...  leave them on the crisp/crunchy side.  Dark Sesame oil at the end to garnish.

[Jack Fate]

Just don't use too much oil. You'll be fine. Attack it just like you would a skillet on the stove.

I like squash and zucchini brushed with garlic olive oil. Mushrooms . Asperagus wrapped with prosciutto with provalone. Basically anything you like. You may wanna stay away from peas..they are hard to flip and they fall thru the grate.
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Funny ; )

Thanks

[Jack Fate]

Red, Green, Yellow bell pepper.  Always onion, garlic, ginger.  broccoli, cabbage (especially green cabbage).  I seldom use frozen vegetables,  Wok cooking is all about fresh & quick  ...  leave them on the crisp/crunchy side.  Dark Sesame oil at the end to garnish.

So sesame oil in wok near the end of cooking or when it's put on plate.?

Thanks as I figured frozen just won't cook well.

[addicted-to-smoke]

With wok cooking, you'll be having the heat cranked up regardless. Tossing in frozen veggies, particularly if they're small, shouldn't slow it down too much for long.

I presume what SmokenJoe meant was to use the dark oil at the end of the cook, for just a little while, not on the plate.

[SmokenJoe]

I always add my 'Dark' Sesame oil in the final re-mix before plating.  It doesn't like much heat, but by then you're just bringing the sauce and everything else back together again.  I always rinse and thaw AND dry my frozen veggies  ...  hot oil and water DO NOT mix well :-)

[Jack Fate]

I always add my 'Dark' Sesame oil in the final re-mix before plating.  It doesn't like much heat, but by then you're just bringing the sauce and everything else back together again.  I always rinse and thaw AND dry my frozen veggies  ...  hot oil and water DO NOT mix well :-)

Thanks SJ

We just did first wok cook yesterday. Came  out good ,really good . Sorry no pics cause I was really busy trying not to screw things up .Best use of loin chops I've ever had.
Very disappointed WEBER doesn't appear to have ANY wok recipes online or supplied with their wok

Cheers

[1buckie]

Yeah, it's hard to take pics whilst wokking.......everything moves pretty fast !!!

[ClubChapin]

I always rinse and thaw AND dry my frozen veggies  ...  hot oil and water DO NOT mix well :-)

That's good. Nothing turns a stir fry into a steam more than excess moisture. You want to dry all of your ingredients.

[Jack Fate]

I always rinse and thaw AND dry my frozen veggies  ...  hot oil and water DO NOT mix well :-)

That's good. Nothing turns a stir fry into a steam more than excess moisture. You want to dry all of your ingredients.

This is all good to know thanks . I've heard here about drying Lima beans & Brussels sprouts for better cooking texture and taste. I myself won't cook a steak without dry aging over night. I haven't heard of anyone here speaking of that here. Doing steak & stir fry pics to come

Cheers to all

[SmokenJoe]

Google "Asian Stir Fry"  ...  more recipes (and YouTube videos) then I could cook in a year.  I especially like the street vendor videos. 

[Jack Fate]

Google "Asian Stir Fry"  ...  more recipes (and YouTube videos) then I could cook in a year.  I especially like the street vendor videos.

Will do

Thanks