Wok This Way*

I mentioned the reversible range  grates the other day that helped with that humongous griddle, here is one flipped for a round bottomed wok.Naturally I had to get a round bottomed wok .  I had one years ago that came with a ring – I think it went away in a yard sale.   I wish I still had it.  This one is really too heavy to flip one handed.  I guess the helper handle should have given that away.It needed seasoning.  Scrub it out and then heat it till it discolors from the flame and then rub with an oil soaked wad of paper towels.  It will smoke!  Do it several times.  These Youtubes will walk you through it.  I sacrificed a kitchen towel instead of paper towels.  Be careful!  Hot stuff!Chicken, peppers, carrots, and snow peas with a side of green beans stir fried with soy and oyster sauces.  The sauce for the chicken and snow peas was a simple chicken broth with ginger and some sweet chili sauce, thickened with cornstarch..  I added some sambal and chili oil to mine at the table.

*Apologies to Run-DMC

 

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