Well I guess my little favorite recipe collection is too big to upload to the site. I will try to post some of the recipes separately.
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So what do you call a very old wok?
A wok of ages... (running, ducking, and laughing insanely)Comment
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Very good point Onenemesis, the pot stand of my burner has an opening about the diameter of a charcoal chimney that the round bottom should sit in nicely. If that doesn't work I'll use the ring to stabilize the wok. I think some JKLA General Tso's Chicken is going to be on the menu this weekend.Comment
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I have and use 3 carbon steel woks. 12 and 14 inch flat bottom woks for inside, and a 16" round bottom Pao wok that I use with a large propane burner outside. The flat bottom ones work well even on my crappy electric stove. The 16 is for when I'm either power mad, or have a ton of food to cook at once. I learned to use woks on the job in the 80's and early to mid 90's. All were carbon steel. We used two 20's and one 24 or 26, depending on what was available, as we would wear them out in a year or so.
I've used my woks with my kamado with good results too. The kamado also works well when seasoning, or re-seasoning your wok. I usually just season 'em at work on our big pot burner, but if I'm home, I'll use the kamado or propane burner depending on my mood.Don't be afraid to re-season your wok if you screw up. Burn it off, then re-season as needed. It's supposed to be easy, so don't over think it, just season and cook. Then, cook some more. Seasoning instructions are available for those interested. Most book instructions are way more complicated than need be, IMHO.
As well described above, "The Breath of the Wok" is a great beginner treatise. This is the book I give to folks when I give them a wok. The recipes are good, but it's the teaching of the methodology that is really helpful.Comment
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This the oven that can use either charcoal or wood(small pieces not logs). That is a 14 incher on it. You can use flat or rounders.Comment
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The one I have was purchased at Import Foods. The link is in my earlier post. I also purchased a stainless steel grid to put on top of it for cooking things like steak.
Here is the link again: http://importfood.com/dao_cooker.html
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I never expected to get this many responses. You have all given me a wealth of information in just a day and half. I am amazed at the collective knowledge and skill to be gained from this site. Until about a year or so ago when I found this site, I was an occasional outdoor griller. I know there are a lot of life-long cooks/chefs here in The Pit. It's exciting for me all that I am learning from such passionate people. My free time before now was football, baseball and basketball and occasional gardening. Now a whole new layer is added to my life that I never would have imagined a couple of years ago. As if there is not so much to learn in outdoor grilling now I am going head first into the WOK cooking. I told my wife she may never have to cook again! She says that's fine with her. She wants me to cook ribs every 2 or 3 weeks, she likes them so much, not to mention the excellent steaks, thanks to this site. But She's a damn good cook in her own right. She is not getting off entirely. I am grateful to you all!Comment
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I got the oven at the Wok Shop (wokshop.com). It's in Frisco. "Owner Tane Ong Chang will take the time to figure out what is best for you". She has everything you would need to go woking, with great prices too. Enjoy!Comment
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Its been awhile, but I did say I would post some recipes. Here is my Sour Hot Soup. Hope you like it.
Recipe for Sour and Hot Soup
Ingredients
4 whole mushrooms, dried, Chinese
1/2 pound tofu, firm
1/2 cup bamboo shoots, canned
1/4 pound pork
1/4 cup Chinese black fungus (cloud ears)
30 Chinese lily flower buds, sometimes called dried Chinese vegetables
1 quart chicken stock, May use more
1 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon white pepper, to taste
2 tablespoons white vinegar, to taste
2 tablespoons cornstarch
3 tablespoons cold water
1 whole egg, lightly beaten
1 scallion, finely chopped
1 tablespoon sesame oil, to taste, (don’t overdo it)
Directions
In a small bowl, cover the mushrooms with warm water and let them soak for 30 minutes.
In another small bowl, cover the Chinese black fungus with 1 cup warm water for 30 minutes
In another small bowl, cover the Chinese lily flower buds with 1 cup warm water for 30 minutes.
Discard the water from the mushrooms and, with a cleaver or knife, cut away the tough stems of the mushrooms and shred the caps by placing one at a time on a chopping board. cut them across into paper thin slices.
Discard the water from the Chinese black fungus and, if whole pieces, using a cleaver or a knife, shred the black fungus into fine strips. I usually buy dried shredded black fungus
Discard the water from the Chinese lily flower buds and trim the hard bud end from the flower buds. Cut in half if you want.
Drain the pieces of bamboo shoot and rinse them in cold running water. Shred them as fine as the mushrooms. Or buy canned shredded bamboo shoots.
Drain and rinse the tofu. cut it into 1/4 inch cubes.
Trim all the fat off the pork. Cut the pork into shreds by slicing it into thin slices, then cutting the slices into narrow (1/8") strips about 1-1/2 to 2 inches long. I usually do this step when I buy a whole boneless pork loin, then wrap and freeze several packages for later
Have the above ingredients within easy reach.
Combine, in a heavy appropriate size pot (4 quarts for this recipe), the stock, salt, soy sauce, mushrooms, black fungus, lily flower buds, bamboo shoots and pork.
Bring to a boil, reduce heat, and simmer for 3 minutes.
Drop in the tofu, white pepper, and the vinegar.
Bring to a boil again.
Give the cornstarch mixture a stir to recombine it and pour it into the soup.
Stir for a few seconds until the soup thickens, then slowly pour in the beaten egg while continually gently stirring it.
Remove from heat, pour into a tureen or serving bowl.
Add the sesame seed oil and sprinkle the top with the chopped scallions.
Serve immediately. I usually have additional vinegar and white pepper available at the table.
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And a simple one for the wok.
Pepper Steak
Notes: Be careful when you stir fry the steak. If you overcook it, it will toughen.
Ingredients
1-pound Flank steak
1 tablespoon Chinese rice wine, or sherry
3 tablespoons soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
2 cups green pepper, cut into 1/2" squares. 1 medium pepper = 1 cup
4 slices ginger root slices, 1/8" thick
1/4 cup peanut oil or other vegetable oil
Directions
1. Slice the flank steak thinly into strips 1 1/2 inches wide by 1/4" thick. You may want to chill the steak before cutting for 20 minutes in the freezer to make slicing a bit easier
2. In a large bowl, mix the wine, soy sauce, sugar and cornstarch. Add the sliced steak and mix till all pieces are coated with the mixture. This can be used immediately or marinated up to 6 hours.
3. Put ginger, peppers, meat and oil within reach.
4. Heat a wok over high heat until hot, add 1 tablespoon of oil and continue heating until almost smoking. Immediately add the green pepper and stir fry until tender (about 3 minutes). Put the green peppers into a bowl and reserve till later. Reheat the pan, add remaining oil and heat until almost smoking. Add the ginger slices and stir for a few seconds, then add the steak mixture. Stir fry the meat until it shows no sign of pink (2-3 minutes). Do not overcook the meat. Discard the ginger. Add the green pepper back into the meat and continue stir frying for about a minute until the peppers are hot.
5. Transfer the pepper steak to a serving dish and serve immediately with rice.
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