In an effort to try to eat healthier (and after seeing some really cool stir
fries frys (?) that people have done on the Egg forums), last week we ordered a wok and a spider from The Ceramic Grill Store (great guy and excellent customer service). Unfortunately, we didn’t have time to play around with it until last night. Mrs. G found an all-purpose stir fry sauce (brown garlic sauce) that she wanted to try.
- 2⁄3; cup soy sauce
- ½ cup chicken broth
- 1⁄3; cup rice wine
- 3 ½ tablespoons sugar
- 1 tablespoon sesame oil
- ¼ teaspoon white pepper
- 2 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger (we omitted this because I didn’t buy any, thinking we had some at home)
- 2 tablespoons cornstarch
- ¼ cup water
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
- Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Along with the sauce, we had 2 chicken breasts, some shrimp, half a red onion, some diced jalapeno, broccoli, baby bella mushrooms, baby corn, bamboo shoots and some rice noodles (prepared following package instructions). Unfortunately, I forgot to take any pictures of the ingredients prepped and ready to go. It’s very important that you have everything prepped and ready to go (mise en place), as once you get started, it goes pretty fast and you don’t have time to stop.
Searching around and asking questions on different forums gave me various ways on exactly how to set up the Egg and how to cook stir fry on it, so I ended up taking some advice here and there and just went with what made sense to me. I stabilized the Egg at 400F, then used the spider (rack that holds the wok) in the up position and then placed the wok on top of that. When doing stir fry, you want the wok to get hot, before you add the oil, as the pores in the metal will open up and allow the oil to penetrate creating a non-stick surface. So we closed the lid, waited a few minutes. When a few drops of water hitting the wok vaporize instantly, you are ready to go (so I’ve been told).
Once the wok is hot enough, add a few teaspoons of peanut oil. The reason I used peanut oil, is that it has a high smoke/burn temp and we are cooking hot. You don’t want your oil to burn on you and ruin your meal. Next, add in your chicken. You want to do this part in batches. If you add too much chicken at one time, the temp of the wok will cool down and you will be steaming your food rather than frying it.
After the chicken is done, it is time to start on the vegetables. You want to start with the hardier veggies, the ones that take more time to cook. We added in the broccoli, red onions and jalapenos and cooked those for a few minutes.
The baby bellas were next to go in the mix for a few minutes.
Then we added the last of the veggies, some snow peas, baby corn and bamboo shoots. This is already starting to look like way too much food for two people. Guess it will be leftovers for tomorrow.
I know this seems like a lot of steps, but it really goes quickly, trust me. Next add in the shrimp and a few heaping spoons of the brown garlic sauce. Cook until shrimp are almost done.
Almost done now, the end is in sight. Add the chicken back in to the wok.
Final step, add the rice noodles and cook until they are just warm.
For a first attempt, we did pretty good IMHO. It was definitely a fun and interesting cook. The veggies came out just right, they still had a nice bite to them, not at all mushy. The rice noodles were an excellent addition. We didn’t over cook the shrimp, which is so easy to do. My only complaint was I thought the sauce was a little bland. Might need to adjust the recipe with some red chile flakes or peppers or maybe some Sriracha. We’ve already decided that we’re going to try to do stir fry again tomorrow night, but I think we are going to increase the temp a bit more, maybe 450-500F.
If you are on the fence about doing stir fry, I hope this post pushes you over and convinces you to try your hand at it. There might be a lot of steps, but it really is a fast, quick and healthy way to cook.