The Wok.... man's best friend!

[Jayboy]

I discovered stir frying in a Wok a few weeks ago and can't get enough of those wonderful veggies and pastured flanf steak.

I'm consuming more healthy veggies in one day than I uesd to in a week!

Any buddy else discoverd the wonders of "Woking"?

Jay

[whassell]

Share some recipes, please.  I love my

wok and need to pull it out.  I do have a twice cooked pork recipe that is delicious I can share this week.

[jmperez]

I love using my wok, too! Grab a protein, throw in whatever veggies you have, your sauce, and you're done! I usually use soy sauce, honey, red pepper flakes, garlic, and ginger (if I have some) for my stir fry sauces. Toss in some cooked brown rice and you have your whole meal done in about 10-15 minutes.

[Jojog]

I have just become a big fan of strir frys as well!  I love Epicure's Asian Stirfry seasoning with cabbage, asparagus, carrots, zucchini, mushrooms, edamame or whatever I have in my fridge!  I do them in olive oil with the seasoning and half way through add some soy sauce!  I had that for lunch for three days last week and when making it for dinner I add chicken!  It's my new thing! 

[LaTonya]

We bought our wok at our Chinese grocer. It was inexpensive, unrefined and needed lots of seasoning but it was so worth it.

Last night we stir-fry. Got a basic sauce recipe online. Veggies included: brocolli, yellow, red peppers, mushrooms, oninons. Also had edame beans and cubed mock chicken.

Loved it!

[Rich_Laue]

I use my wok for vegatables soups eggs alot of stirfry sometimes 1 big pancake, and to reheat almost any leftover add a little spice or sauce it tastes like a different meal.

One cold and wet day last week:

Heat Wok

add a little oil 

sautee 1 cup of rice.

Put rice in electric rice cooker,

      (just add water rice press button come back when your hear the click)

Add strong brewed Tea as liquid to rice cooker, I used Pu-erh.

Lightly stir fried a small diced carrot, diced zuchini, chopped onion

And a cut up piece of left over chicken

Then added a very strong brew of Ceylon Tea to the wok,

 some more  ?I have no idea what spices?

let simmer a little, mainly to heat things up and allow flavors to merge. 

A spoonfull of rice in the bowl add the soup and enjoy.

Most of my cooking is based on what do I have and what can I do with it.

A note on spices: you can sautee them to punch up their flavors, and you'll need less salt.

Most of my cooking seem to be based on lets see what we have and then figure out what we can do. Its cooking not baking, you can be flexable, if in doubt err on the light side. Experiment get to know how the spices effect what you are adding them to.

Sometimes to much heat can be good, other times a dissaster.

I usually do a recipee the way it is written the first time, then if it is not really my likeing I look to see if I can make it work for me. Other times aI look at a recipee and say this looks good but I think I would like it with XXX rather than YYY

I can here some of you Tea as a soup broth???

And others sounds good, I never thought of that.

Some of the other things to do with tea. (Don't use those little bags of tea)

Ground your whole tea leaves up and sprinkle them on vegatables.

Use it as a dry rub for that barbecue

Spinkle a few leaves on your tossed salad.

Then of course you can make an infusion and drink your tea. 

I buy most of my tea from www.adagio.com