Wanting to use the wok while it’s out, checking on the seasoning job. It worked pretty well. I expect it will get better with use.
These are sliced from a flat iron steak and were marinated in sesame oil and chili garlic paste.Set the cooked beef aside and add more oil to the pan. I added the cut broccoli with some onion, added a splash of water, and covered for four minutes. Stir it once or twice and add more water, a little at a time as it boils off and steams the veggies. Add back the beef and let it heat through.
I made a sauce of chicken broth and soy sauce, sesame oil, minced ginger and garlic, a couple of slugs of Chinese cooking wine, a spoonful of chili garlic paste, and enough cornstarch to thicken it when added.
When the beef and veggies are cooked pour the sauce and stir until it thickens.
Serve over rice and garnish with sesame seeds and green onions.Combining my hobbies – cooking, eating, and watching cooking and eating videos.
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