Iron Chef Wok

This recipe for three is quick, easy and tasty; 40 minutes from start to finish tops; made especially easy with the Emile Henry Ceramic Wok…So good in fact I gave my Carbon Steel Wok away!

 

SERIOUSLY, RIDICUCLOUSLY SIMPLE…Boil Rice, Steam Veggies, Wok the Chicken, combine ingredients, stir and serve.  Done! 

Ingredients are scalable and the options are endless…

Ingredients

€        3 Cups, Instant Rice

€        1 Head Fresh Broccoli (organic)

€        6 each Small Chicken Thighs – Boned (Organic)

€        1-2 each small Chicken Breasts - Boneless

€        1 Bottle – Iron Chef Sesame and Garlic Sauce

€        1 Can – Bamboo Shoots

€        1 Can – Water Chestnuts (sliced)

€        1 Can – Baby Corn

€        5 Large Green Onions, chopped/minced

€        1/3 Cup EVOO

€        Options: Snap Peas; Bean Sprouts, Peppers, etc.

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 Emile Henry 4 qt. Dutch Oven on grid and bring water to boil, add rice, stir and set aside.
3. Place Wok on Grid at fire ring level and add 4 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 EVVO and when oil is hot add the diced garlic and green onion and stir for 30 seconds then dump in chicken and wok until done, stirring constantly.

5. Dump on Iron Chef sauce and stir, immediately add broccoli, water chestnuts and snap peas and stir for 3-5 minutes then remove from heat and serve over rice.

Bamboo Steamer Set Up

SO, for those that have asked for instructions on setting up the Bamboo Steamer, here you go. And for those that want to discuss the virtues of the alternatives available I won't debate; I'll just say that this wo'r'ks REALLY well for me and I don't care about saving lump or owing a ring or wok with no handle, et al.  Keep On Eggin'

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.

Give Your Wok A Facial!

I cook with my wok about once a week. I never use soap and over the past year, there was some build up that wasn't necessary to maintaining the seasoning. I followed this article and my wok remains well seasoned and 90% of the build up is gone and that wonderful carbon steel patina is still present. 

Clear up your wok’s complexion with a well-deserved facial "“This is a teenage wok,” declared Grace Young, glancing up from the mottled surface of the pan cradled in her hands. The wok’s splotchy complexion — not the shiny cast iron of infancy or the mocha-colored sheen of adulthood — sent a clear message: A “facial” was needed. Fast.   “This wok is at the awkward stage. It’s adolescent,” said Young, author of the new cookbook “Stir-Frying to the Sky’s Edge” (Simon & Schuster, $35). “A wok facial will rejuvenate it.”



     Helping a wok achieve the proper hue is important to her because a well-seasoned wok makes for tastier food. You use fewer tablespoons of oil; food sticks less frequently. And a wok with a satiny patina looks so, so sexy. Young is so insistent on the benefits of a properly seasoned wok that she braves airport security to fly around the country with her own wok in her carry-on luggage.
     The self-styled “Wok Doctor” is always willing to take time to help others get their neglected, rusty or food-stained woks in shape with a simple, quick treatment that oils and seasons the pan for cooking.  “So many people seem to have a wok like that,” she said. “They bought it eons ago, and when they dig it out from the closet, they discover it’s a little sticky, rusty, and they assume it’s beyond repair. A carbon-steel wok cannot be destroyed. It will last a lifetime.” 
     A wok facial will do more than make your pan look good.  “You will be inspired to stir-fry,” Young predicted. And, as she pointed out, the more you use your wok, the more quickly that sought-after patina develops.  “Keep cooking, you’ll reach the promised land,” she added.  Here’s how author and Chinese food expert Young gives a wok facial:
     Place the wok on a burner over high heat. The wok is hot enough when a bead of water vaporizes in one or two seconds. (Sometimes, the water bead doesn’t disappear but bounces around inside the pan. Instead, hold your open palm several inches above the bottom of the pan. When your skin begins to feel hot, the pan is ready.)  Remove pan from the heat. Pour in 1 tablespoon kosher salt and 2 teaspoons vegetable oil. Don’t worry about exact proportions, but keep the salt-oil ratio at roughly 2 to 1.
     Wad several paper towels together to create a thick pad that will protect your fingers from the hot wok metal. Use the paper towel pad to gently “massage” the oil and salt into the wok’s surface, taking care to rub the pan’s entire interior with the salt-oil mixture. Depending on how dirty or rusty your wok is, the salt grains and pad of paper towels will darken as you go.
     Wipe the wok clean; rinse with hot water. Young uses a sponge with a textured surface (Scotch-Brite is her favorite type) to remove any salt crystals sticking to the wok.  Place cleaned wok on a stove burner set at low heat. Leave wok there for one to two minutes to make sure the pan is completely dry. Cool before storing."

Reproduced from the Columbia Tribune as original published by BILL DALEY Chicago Tribune Wednesday, October 6, 2010

Chicken (Organic) and Broccoli on the Wok (version 2)

A slight variation on my General Tso's Wok recipe I added baby corn, removed snap peas and used Kikkoman's Stir Fry Sauce (a common brown sauce taste) to change it up a little.  This recipe is an all thigh variation on my original General Tso's Wok Chicken. Serves 3-4 and is quick and easy to prepare.


Ingredients
2 Cups White Rice 
1 Large head Fresh Broccoli
6 Chicken Thighs
6 Green Onions, Diced

1 strong cup Brown Sauce (Kikkoman’s or your favorite)

1 14 Oz. Can Whole Baby Corn

6-8 large cloves Diced Fresh Garlic

1 Small Can Water Chestnuts - Sliced

1/3 cup EVOO

Preparation Directions
1. Boil rice and set aside
2. Cut Chicken Thighs 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 baby corn and water chestnuts.
•Steam for until just short of tender and remove, keep covered.
•Dump off water and add EVOO; when oil is hot add the chicken and stir in the garlic and green onions and stir until the chicken is cooked completely 5-8 minutes;
•Dump on brown sauce and stir continuously;

•Add veggies and stir for 3 minutes; remove from heat and serve immediately 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!

 

Chicken and Summer Vegetable (Wok or Skillet and Organic)

This recipe is a quick and easy variation on a skillet version I read in Food and Family magazine from Kraft that substitutes Lawrey's BBQ sauce for theirs and is prepared in a WOK instead of in a skillet or on the stove. Prep to Eat Time (including firing up the BGE) is about 1 hour and serves 3-4 depending on the quantity of chicken you prepare and serving size.

INGREDIENTS
• 2 Large, Boneless, Skinless Chicken Breasts (organic)
• 1 Red Bell Pepper (organic)
• 1 Yellow Bell Pepper (organic)
• 1 Orange Bell Pepper (organic)
• 2-4 Garlic Cloves, minced
• 1 ½-2 Cups, Water
• ¼ Cup Lawry’s Baja Chipotle Marinade (w/lime juice)
• Options: Substitute any marinade or BBQ sauce you wish!
• 1/4 Cup – Mozzarella Cheese
• 1 Cup – Colby/Monterey Jack Cheese (Substitute a 4-5 cheese combination)
• 1 Large or 2 Medium Tomatoes Chopped (Organic or substitute 1 -14 oz can of Diced Tomatoes, drained)
• 4-6 Small Green Onions (Organic)
• 1 ½ Cups, Instant Rice
• EVOO


DIRECTIONS
1. Heat Big Green Egg to Medium High to High Heat
2. Coarsely chop Bell Peppers and Tomato, slice Green Onions and mince the garlic cloves. Set Onions aside.
3. Shred all cheese (or use pre-packaged shredded cheese) and set aside.
4. Put water in Wok (or Flame ware/Broiler, etc.) and bring to near boil, add rice and stir until tender, remove and place in serving bowl.
5. Coat Wok with EVOO and brown the chicken breasts until almost done then add vegetables and garlic and stir fry 4-6 minutes or until vegetables are crisp-tender.
6. Add the Cheese and stir until melted then add the BBQ sauce and stir until chicken and vegetables are coated
7. Remove from wok and serve over rice topped with green onions.

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.

Wok Seared Rib-Eye Steak, Green Onions and Baby Portobello Mushrooms

Portobello mushrooms are sautéed with green onions and removed from the pan. Then the steak is sliced into ¼” strips and cooked in Canola Oil. The mushrooms are returned, along with a big glug of soy sauce, to cook until they get nicely coated. You don't even need salt. There's enough in the low-sodium soy sauce to make everything properly seasoned. Serve this with some plain rice and steamed broccoli. Serves 1 to 2; adapted from SeriousEats.com.

Ingredients

Canola Oil

1/4 cup Green Onions, chopped (optional – shallots)

10 Baby Portobello Mushrooms, stems removed, thinly sliced (Option – Shiitake)

EVOO (Extra Virgin Olive Oil)

1 boneless rib-eye (about 14-16 ounces) Low-sodium soy sauce

1 ½ Cups steamed Long Grain White Rice

3 Medium stocks of steamed Broccoli

Garlic Pepper

Water

Procedure

1. Fire up the BGE to full T-Rex (high heat).

2. Place wok on grid and pour in 3 cups of water. Add the broccoli into a Bamboo steamer and steam until tender then set aside.

3. Steam or cook 1.5 cups of Long Grain White Rice and set aside.

4. After broccoli is done, remove water from Wok and pour in the canola oil and bring up to temp.

5. Toss in the Onions and Mushrooms and cook until they are soft, stirring constantly for 2-4 minutes then remove and set aside.

6. Pour off any excess Canola Oil and add the EVOO into the wok or skillet. Slice the Rib eye into ‘stir fry’ size pieces and season with Garlic Pepper to taste.

7. When hot, add the steak and seer until medium to medium rare. Sear for 2 to 3 minutes a side. Remove the steak and set aside.

8. Reduce the heat a little while meat rests.

9. Add the mushrooms and shallots back in. Pour in the soy sauce and cook until it coats the mushrooms in a sauce, stirring continuously.

10. Remove from heat and pour the mushroom and soy sauce on top of the meet. Serve with white rice and broccoli.

Fresh Organic Brocolli and Steak

Wok-ed up some fresh organic broccoli and T-Rexed some steaks last night.   Thumbing through the cookbooks for something to make tonight and/or tomorrow...tired of the same 'ol things on the grill.  Weather is grey and gloomy, need to get out of the house and do something constructive. 

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.

Bamboo Steamer on the Big Green Egg

In my quest to cook ALL THINGS BGE and to NEVER use our Kitchen Stove or Oven again, I fired up the BGE to about 600 Degrees with an open flame and tried my new Bamboo Steamer.


With the Wok as the vessel I place water in it until it was about a 1/2" from the edge of the bottom ring of the Bamboo Steamer.

I placed two layers of Steamer full of Broccoli and Water Chestnuts, capped it with the Lid and came back about 15 minutes later to the MOST PERFECT STEAMED BROCCOLI I HAVE EVER ATE. I moved the steamer to the side and prepared some General Tsos's Chicken in the wok, added the veggies and ... well it's all gone!

I guess I'm setting the electric steamer out to the Good Will collection box in the morning!

WOK Grilled Shrimp on the Big Green Egg Version II

This recipe is a upgrade to my original, refined for taste and improvements in the quality of the coating and quantities of ingredients. It is still a quick and tasty recipe for Big Green Egg Grilled (using a WOK) Shrimp…Serves 4 as a Dinner Entree.

Ingredients
1.25 lb Medium - White Shrimp peeled and de-veined (approximately 40 pieces)
1 ounce Bad Byron’s Butt Rub
1/3 cup All Purpose Flour
½ cup Extra Virgin Olive Oil (search my blog for the olive oil review)
1 Whole Garlic Bulb - Diced
6 Medium Green Onions - Diced

Preparation Directions

1. Rinse Shrimp well under cold water in colander

2. Place flour and Rub in a 1 gallon zip lock bag

3. Drop a handful of shrimp into the bag and seal, shaking bag until the shrimp are coated well. Remove and repeat until all shrimp are coated.

4. Dump excess flour and rub mixture out of bag and place coated shrimp into the bag and place in refrigerator for 1-2 hours (not absolutely necessary but it does help coating to stay on shrimp if you have the time)

Cooking Directions
1. Heat up the BGE to 450 degrees (flaming at the grate is just fine)
2. Place WOK or Grill Pan on BGE and pour in healthy portion of extra virgin olive oil.
3. Allow oil to heat up and add a handful of shrimp and fry, turning once and them remove (takes about 90 seconds to complete the cook at these temps and shrimp may be slightly undercooked-90% done because they're going back on the wok in a few minutes)
4. Repeat until all shrimp have been 'pre-cooked' adding extra virgin olive oil as needed.
5. Remove wok from heat and dump in another ounce or two of oil and add the diced green onions and garlic. Stir continuously until garlic begins to turn.
6. Dump in the plate of pre-cooked shrimp and using a wok spatula, gently stir the shrimp, mixing it with the green onions and garlic and oil.
7. After about 1-2 minutes the shrimp is done and you can remove from the wok for serving. Scrape on any green onion and garlic left in teh wok on top of the plated shrimp, there should be no left over EVOO at this point.

WOK GRILLED SHRIMP II

Practice makes perfect and the Wok Grilled Shrimp posted a few days ago (and now minus the citris vodka) has been perfected !

How to Season a WOK (for Grilling on the BGE of course!)

Nothing beats having the proper tools for the job, any job. The maintenance of those tools is important too. In the case of cookware, some items require “seasoning” before their first use. This is the case with Carbon Steel and Cast Iron pots and pans. In this entry I will explain the purpose of and demonstrate the steps required to season a carbon steel Wok before it’s first cook.

The pan (new) will have a protective coating on it (probably a thin coat of varnish) to keep it from rusting in shipment or while on display for sale; IT MUST BE REMOVED!

Initial Cleaning
Fill the pan ½ to ¾ full with water. Bring water to boil, continuing for 5-7 minutes. Pour the water out of the pan and immediately scrub with hot soapy water and a scouring pad (SOS works well here).

CAUTION-PAN IS HOT!

Initial Seasoning
Rub 2 Tbs of cooking oil over the entire interior surface of the pan. Place over medium heat for about 10 minutes. Using a paper towel, distribute the oil over the entire surface (inside) of the pan while it is heating.

Remove pan from heat and allow for cooling; Repeat 3 or 4 times and then the pan is now ready to use!

Basic Care
Wash with hot water only. Dry thoroughly. Remove burned food with a scouring pad and hot water. Soaps or detergents will remove the seasoning. APPLY A THIN FILM OF COOKING OIL BEFORE STORING TO AVOID RUSTING. If you use soap to clean the pan in the future, simply follow the initial seasoning steps again to re-season the pan and restore the protective finish and NEVER wash in the dishwasher!