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Vintage wok stir fry

Started by Mr.CPHo, June 02, 2020, 04:57:24 PM

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Mr.CPHo

The vintage wok is inefficient, cumbersome, and high-maintenance.  But I love it.  Thank you to Jocool for agenting this very cool accessory.   

When we portion and freeze whole pork loins, we reserve the lean parts for slicing thin and marinating for stir fry.  Tonight's marinade was fish sauce, mirin, soy sauce, white pepper, and garlic powder; the veggie is napa cabbage, crushed cloves of garlic and a slurry of rice flour. 

A full chimney of lump went into my 18" blue MBH, pre-heated the wok, and then oiled well.  First the garlic, then pork, swapped in the veg and covered, then added back in the pork and finished with the slurry to create my sauce.  Probably less than 10 minutes from start to end. 

Thanks for looking. 

JEBIV

 wok a wok a wok looks good !! I have yet to use my inefficient vintage wok
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

dazzo


Quote from: Mr.CPHo on June 02, 2020, 04:57:24 PM
The vintage wok is inefficient, cumbersome, and high-maintenance.  But I love it.   

Exactly!

I enjoy mine too!
Dude, relax your chicken.

bbqking01

Looks like a wok in the park...(drum roll with cymbal crash)


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