My First Stirfry in a Wok, YIKES!

I have had a wok for years and I have never used it.  I have this idea that only certain things should be cooked in a wok.  Things that I don't usually make.  When I do make things like stirfry I end up just grabbing my biggest frying pan and doing it like I usually do.  This time I was determined to use my wok.  I had a bunch of veggies in the fridge that needed using so it was full steam ahead.

I actually did some research online on the best ways to use a wok and get some recipe ideas.  I learned that you should add oil a bit at a time as you add items to the wok and highest heat is best.  So off I went with this knowledge to conquer my wok.

To start: get everything you are going to be using right at hand.  Cooking on high heat means you have zero time to cut anything or mix anything or look for ANYTHING.  Also, have oil on hand as you will be adding a bit every time you add something new to the wok.  I used canola oil because it has a higher smoking point than olive oil.

I chopped up my veggies into thin, bite-sized pieces and had them separated and ready to go.

I beat two eggs in a bowl.

I wanted a sauce but didn't have any ready made sauces so I looked up a recipe here.  I reduced the recipe to make just enough for this meal instead of extra for the fridge like the recipe makes.  The floaty bits are powdered chicken stock.  I don't buy liquid stock usually.

Time to start frying!  Start by heat up the wok on screaming high heat.

Add in some oil, wait until it smokes (which should happen really quickly if your wok is hot enough) then start to add in your veggies.  Longest cooking veggies should go in first.  You cannot do anything else once you start cooking or it will burn so you need to be here stirring it constantly.  I have to say, it is very satisfying to listen to the sizzle as you move it around.

Add in carrots next.  I tried to get these to be thin so I wouldn't end up with crunchy carrots.

Next goes in the broccoli and cauliflower.  As you add each veggie, push everything away from the center, add oil, add veggie.  Turn the cooked ones over the 'new' ones and start stirring.  This prevents the hot ones from burning by cooling them with the 'new' addition and gets them straight into the hottest part.

Last I added in the peppers because they cook really quickly and get soggy fast, no thanks.  After only a few minutes I added in the sauce.

The sauce will start out looking cloudy but will begin to thicken right away.  It will turn glossy and transparent as the cornstarch gets warm.

Once the veggies were getting close to done I moved them all back to my prep bowl and quickly wiped out the wok to get the eggs going.  Add a bit of oil and pour the eggs in.  I used chop sticks to stir them around so they were more like ribbons than clumps.

Add the veggies back in once the eggs are about half setting up.  I wanted the eggs to be soft and silky and to not over cook or have a chance of burning.  Burned eggs will ruin everything.

Last, I added in some rice I had cooking and finished it all off together.  I love having the rice through the sauce.  If that isn't your thing or you want a more traditional presentation serve the rice on the side.  This would also have been excellent with noodles too.

Time to dish up and dive in.  It was so good!

I have to say I really loved the experience of cooking in a wok.  It was fast, easy, and FUN.  When I staying with Chrystal and John, John's mom visited and made these awesome savory pancakes for us with shrimp and bean sprouts.  I really want to try making them and I will be using my wok.  Stay tuned!