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Typical wok run on my outdoor rig

 
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BigOrson
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Joined: 02 Dec 2006
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Location: Marietta, GA

PostPosted: Fri Feb 25 11 8:24 am    Post subject: Typical wok run on my outdoor rig Reply with quote

I don't have a disco, but my wok rig out on the back deck is very similar. THe burner is identical to the one some of you use. It runs on propane and the shape of the burner diffuses the flame around the sides of the wok as well as the bottom. It also puts out about 55K BTUs, so it gets hot enough to sear the food quickly. The main reason that it is so difficult to cook authentic Chinese food at home is that the home stove rarely gets above 15K BTUs. Chinese restaurant woks are under gas jets that can get up to 70K BTUs.

OK, this is a pretty regular cook for me. I do it once or twice a week. It's low-fat, high in the good crap you're supposed to eat and is a good way to lose weight (I've taken off about 60 pounds eating this along with watching my other calorie intake).

You take two or three heads of broccoli, a quarter of a large head of cabbage (more if you use red cabbage), a pound of green beans, a pound of asparagus, a bell pepper and an onion and cut them into fairly uniform pieces. I use either 1-1/2 chicken breasts that are boned and skinned and sliced thinly or an equivalent amount of pork loin, trimmed and sliced thinly. I marinate the meat in a mixture of soy sauce and Hsao Xing rice wine (you can use other rice wines, I just like this stuff and I can buy it by the gallon at the International Market). I cut up the meat first and marinate it while I prep the veggies. Often, since split breasts come three to a pack, I'll prep it all at one time and freeze the other pack directly in the marinade.

Then you need to make a sauce. Again, since I do this regularly, I make a bunch of sauce at a time and store it in bottles in the fridge for future batches. The basic recipe (which I eyeball and is to my hot and spicy taste) is 1 C hoisin sauce, 3/4 cup chile-garlic paste (choose your favorite), 1/4 C sri racha chile sauce, 3/4 C Splenda brown blend, 2 T sesame oil, 1 C corn starch and about 1 C. rice wine. Mix this all up until competely blended ( a blender does nicely). This makes about 3 12 oz. portions. THe corn starch also thickens the sauce as it comes up to temp.

It is important to have everything ready to go, because this comes together quickly. I usually drain the meat in a collander and set it out on top of a paper plate to catch any remaining marinade without contaminating anything else. I have a bowl for reserving the cooked meat and the veggies are all in a bowl together. I use peanut oil for its high smoke point and flavor without being unhealthy (most Chinese 'raunts use peanut oil unless they advertise otherwise). I only use enough to coat the wok to keep the food from sticking, about 2T for the meat and 2T for the veggies. Sometimes I will add bean sprouts, water chestnuts or soba noodles at the end, but this is all optional. Use what veggies you like and are in season.

Heat the oil in the wok with the rig at full-blast until it begins to smoke. Add the meat (in this case chicken):



Stir it around every five seconds or so. The soy has effectively brined the meat so you really don't have to worry about it drying out too much, especially if you've marinated it for at least an hour. Don't worry if the meat gets a little color on it, as this will only boost the flavor much like browning does to a roast.

When the meat is cooked, transfer it to a clean bowl, along with any juices that have remained. Those are full of flavor:



Re-oil the wok, swirling the oil up around the sides. When it begins to smoke, add the veggies and use your wok tools to stir it up from the bottom, working around the sides until it is thoroughly combined:



Periodically stir the veggies up from the bottom working around the sides:



When the cabbage begins to wilt and the onions begin to turn translucent, you are ready to add the meat back in:



Stir the meat back in and then add your sauce. You want to stir constantly at this point, as you don't want the sauce to get too hot and to burn. As soon as the sauce is thickened, you're ready to eat. Shut off the heat and bring it to the table:



This is approximately four large servings. I didn't bother to take photos of the plated final product because it doesn't really look any different in the bowl than in the wok. If you aren't too calorie conscious, you can have some rice with it. As prepared here, the entire wok contains less than 2000 calories (actually it's closer to 1500), so a serving is well under 500 calories. A quarter of that wok load is a pretty substantial bowl of veggies.

Hope this helps.
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Jarhead
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PostPosted: Fri Feb 25 11 8:31 am    Post subject: Reply with quote

Thanks for the play by play Big O.
That looks fantastic.
More on my to do list. Wink
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Smokin Mike
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PostPosted: Fri Feb 25 11 8:43 am    Post subject: Reply with quote

Nice pictorial BigOrson! Thanks for taking the time to explain everything. It looks wonderful and definitely on my to do list whenever I get my disk done.
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Beertooth
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PostPosted: Fri Feb 25 11 9:27 am    Post subject: Reply with quote

BigOrson great pics & write-up!

This looks like something my not-so-carnivorous wife will love! Very Happy

Gonna have to try it soon.
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whitey
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PostPosted: Fri Feb 25 11 9:54 am    Post subject: Reply with quote

Yummy..Me love some stir fry.
Looking good.
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killswitch505
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PostPosted: Fri Feb 25 11 12:46 pm    Post subject: Reply with quote

dude that looks F N Killer
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Hydro
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PostPosted: Fri Feb 25 11 11:33 pm    Post subject: Reply with quote

Awesome meal!! Great job and healthy too.
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Canadian Bacon
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PostPosted: Sat Feb 26 11 4:11 am    Post subject: Reply with quote

That looks like some healthy looking stir fry Big O,amazing the little amount of calories in such a tasty looking dish,I could eat that a couple times a week,but every so often I would like a little rice with it,Im having a hard time keeping my weight down this off season. Very Happy
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jeepdad
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PostPosted: Sat Feb 26 11 8:03 am    Post subject: Reply with quote

Thanks for sharing BO! It looks absolutely delicious. All the best

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