The Nutcracker Requests Organic Wok Stir Fry for Dinner

Daughter Maggie is home from college; and her final performance with the Tallahassee Ballet's Nutcracker (amazing show).  Anyway, she's looking for several nights of Daddy's eggin'...it's 20 degrees outside, wind chill of zero...but what is a Daddy to do...Wok up some Beef Round with Bamboo Steamer vegetables (brocolli, baby corn, green onions, garlic, water chestnuts and brown sauce). Served over white rice with hot sauce of your choice as a condiment.

If you want more details I've got several of these WOK dishes on the blog site here, just scroll down the index and click on wok...Keep On Eggin'

General Tso’s Wok Chicken II (Organic Chicken)

This recipe for four is quick, easy and tasty. If you enjoy Chinese, chicken and Broccoli you’ll love this one. This recipe is a slight variation from my original (more veggies and no white meat) and only takes about 40 – 45 minutes from start to finish including firing up the Egg; note that cleaning of the dirty dishes is not included in the preparation and cooking time.

Ingredients
• 2 Cups – Instant White Rice
• 1 Head - Fresh Broccoli
• 6 Chicken Thighs (boneless, skinless and ORGANIC)
• 2/3 Bottle - Iron Chef General Tso’s sauce
• 1 Cup - Snap Peas
• 1 Small – Vidalia or White Sweet Onion – diced or minced (about 2/3 cup)
• 6 Cloves Fresh Garlic (minced)
• 1 - 8 Oz. Can Water Chestnuts (sliced)
• 1 - 15 Oz. Can Baby Corn
• EVOO
Preparation and Cooking Directions
1. Bring 1 ½ Quarts of lightly salted water to a boil.
2. Add rice, stir and set aside
3. Fire Up BGE to full T-Rex
4. Cut chicken thighs into 1 inch (bite size) pieces and set aside
5. Place wok on grid and add approximately a quart of water
6. Place vegetables in Bamboo Steamer and place on wok (when water begins to steam)
7. Cook until tender or al dente (preferred). Remove steamer and let sit.
8. Dump water and place Wok back on Grid at fire ring level and add EVOO.
9. When oil is hot add the diced garlic and onions and stir until onions start to turn translucent
10. Dump in chicken and stir fry until (done 6-8 minutes)
11. Add broccoli, water chestnuts and snap peas and stir for 3-5 minutes then add the General Tso’s sauce and stir for 2-3 minutes.
12. Remove from heat and serve over rice.

Flank Steak Stir Fry II (Sustainable, Organic)

Missouri Legacy Beef Flank Steak (Columbia, MO) was once again the centerpiece for tonight’s stir fry. Sustainably raised beef is the best for sure an combined with organic veggies it completes a fast and satisfying dinner experience.  We used as much sustainably raised ingredients as we could this time around. 

Ingredients
1 lb. Flank Steak (sliced into slightly larger than bite size pieces)
6-8 Medium Shallots – Organic (chopped)
1 12 oz. can of Baby Corn - Organic
1 8 oz. can of Sliced Water Chestnuts
1 Medium Green Bell Pepper - Organic (sliced thin)
1 Medium Yellow Bell Pepper - Organic (sliced thin)

1 Small Red Bell Pepper – Organic (sliced thin)
House of Tsang Wok Oil
6-9 oz. (to taste) House of Tsang Sweet and Sour Stir-Fry Sauce
2 + Tbs. Minced Fresh Garlic (organic)


Preparation
1. Marinate the beef with Country Bob’s Seasoned Salt and Garlic Pepper 3-4 hours prior to cooking.

2. Fire up the BGE and let it come to full flame while you prepare your ingredients; Drizzle Wok Oil into hot Wok and add the minced garlic, shallots.
3. Immediately stir in the flank steak stirring constantly until done
4. Dump in Veggies and add more Wok oil around the edges of the pan; stirring constantly until peppers are 'limp crispy'
5. Add desired amount of Sauce, bring to temperature, remove and serve over white rice.

Served up with a nice Tomato, basil, Mozzarella salad on the side....

Wok Chicken (General Tso's) - Organic

WOK Chicken w/General Tso’s (Rev 1) - This recipe for three is quick, easy and tasty. If you enjoy Chinese, chicken and Broccoli you’ll love this one and from start to finish you are only obligating about 40 minutes tops! Serves 2 but is easily scalable.

This is really, really simple...Boil Rice, Steam Veggies, Wok Chicken, combine ingredients, stir and serve.  Done!

Ingredients

1.5 – 2 Cups, Instant Rice

1 Head Fresh Broccoli

6 each Small Chicken Thighs – Boned (Organic)

1 strong cup Iron Chef Sauce – General Tso's
1 cup Snap Peas
3 large cloves Diced Fresh Garlic, minced
1 Small Can Water Chestnuts
4 Green Onions, chopped/minced
1/3 Cup EVOO

Preparation Directions
1. Mince garlic and onions

2. Cut thighs into ¾ - 1” pieces (bite sized)

Cooking Directions

1. Fire up the Big Green Egg to full flame (T-REX HOT - Full Flame)
2. Place Pot of water on grid and bring to boil, add rice, stir and set aside.
3. Place Wok on Grid at fire ring level and add EVOO, add 2-3 cups of water and bring to a boil. Place all of the vegetables in Bamboo Steamer and steam until done, remove steamer and set aside.
4. Dump water and return wok to grid, add EVOO and when oil is hot add the diced garlic and green onion and stir for 30 seconds

5. Dump in chicken and wok until done, stirring constantly (5-8 Minutes)

6. Dump on Iron Chef sauce and stir, immediately add add broccoli, water chestnuts and snap peas and stir for 3-5 minutes

7. Remove from heat and serve over rice.

AND FOR DESSERT...OVER SIZED MARSHMALLOWS COOKED OVER THE CHARCOAL!

 

Bare Chicken (Organic Thighs) General Tso's

Basic Ingredients

• 2 bags Boil in bag rice
• 1 Head Fresh Broccoli
• 2 1/2 Large Chicken Breasts, Boneless (I used Thighs this time (6 each))
• 5 Large Green Onions, Diced
• 1 strong cup Iron Chef Sauce – General TSOS
• 1 cup Snap Peas
• 6-8 large cloves Diced Fresh Garlic
• 1 Small Can Water Chestnuts - Sliced
• 1/3 cup EVOO
• Baby Corn

Preparation Directions

1. Boil rice and set aside
2. Cut Chicken into bite size pieces and set aside

Cooking Directions

• Fire up the Big Green Egg to full flame (T-REX HOT 500 degrees minimum) - Place Wok on Grid at fire ring level and add Water then place Bamboo Steamer on Wok (two layers, one with broccoli and one with snap peas and water chestnuts.
• Steam for 20 minutes and remove
• Dump off water and add EVOO; when oil is hot add the chicken and stir for 30 seconds then mix in the garlic and green onions and stir until the chicken is cooked completely 5-8 minutes;
• Dump on Iron Chef sauce and stir continuously;
• Add broccoli, water chestnuts and snap peas and stir for 3 minutes
• Remove from heat and serve immediately over rice.

Labor Day General Tso's on the WOK

Labor day fare...found some chicken breasts for .99 cents a pound so I snapped them up and came home to see what was in the cookbook I had not prepared for awhile.

General Tso's it is...fresh brocolli and water chestnuts steamed on the wok (BGE AT FULL T REX) in a bamboo steamer. 5 minute rice on the stove. Cook the chicken in fresh minced garlic and green onions (canola oil), mix in the steamed veggies and the General Tsos and stir for one minute, remove and serve with french bread and a Coors Lite.

General Tso's using the Bamboo Steamer and WOK

Ingredients

2 bags Boil in bag rice

1 Head Fresh Broccoli

4 each Chicken Thighs – Boned

1-2 each Boneless, skinless Chicken Breast

1 strong cup General TSOS IRON CHEF SAUCE

1 cup Snap Peas

8 large cloves Diced Fresh Garlic

6 Diced Green Onions

1 Small Can Water Chestnuts

1/2 cup Corn Oil (sac religious; I didn’t use EVOO!)

Preparation Directions

1. Boil rice and set aside

2. Separate and steam broccoli, peas and water chestnuts until done (15 minutes) (You can use your Wok and a Bamboo steamer for this on the BGE)

3. Trim meat off of thighs into bite size pieces and set aside

4. Cut Chicken Breast into bite size pieces and mix with thighs

Cooking Directions

Fire up the Big Green Egg to full flame and place Wok on Grid at fire ring level and add water. Place bamboo steamer on wok with vegetables, water will boil and vegetables will be steamed and done in 15 minutes.

Remove wok and dump water, add 1/2 cup of oil. When oil is hot add the diced garlic and green onions and stir while dumping in the chicken. Stir until done (5-8 Minutes).

Dump on the Iron Chef Sauce and stir while adding broccoli, water chestnuts and snap peas. Stir for 3-5 minutes then remove from heat and serve over rice.

General TSOS Stir Fry WOK Chicken

Ingredients2 bags Boil in bag rice
1 Head Fresh Broccoli
4 each Chicken Thighs – Boned
1 each Boneless, skinless Chicken Breast
1 strong cup General TSOS IRON CHEF SAUCE
1 cup Snap Peas
4 large cloves Diced Fresh Garlic
1 Small Can Water Chestnuts 1/3 cup Corn Oil (sac religious; I didn’t use EVOO!)

Preparation Directions1. Boil rice and set aside
2. Separate and steam Broccoli until done (15 minutes)
3. Trim meat off of thighs into bite size pieces and set aside
4. Cut Chicken Breast into bite size pieces and mix with thighs

Cooking DirectionsFire up the Big Green Egg to full flame (T-REX HOT – 500 degrees minimum) and place Wok on Grid at fire ring level and add oil.

When oil is hot add the diced garlic and stir for 30 seconds while dumping in the chicken. Stir until done (5-8 Minutes). Dump on the Iron Chef Sauce and stir while adding broccoli, water chestnuts and snap peas. Stir for 3-5 minutes then remove from heat and serve over rice.

Options: Add Chopped Fresh Green Onions