Rich G
TVWBB Honor Circle
Ok, I'm going to get in trouble as this is two entries here in a row with no grills involved.....I've been using the grills, just nothing out of the ordinary.
I've been wanting to use my wok for more traditional dishes (our usual is a LOT of veggies, some protein, and a decent brown sauce, but more of a stir fry than a Chinese dish.) Of course, having said that, tonight's dish is decidedly Americanized Chow Mein, so I'll just claim to be working on dishes that I would order at a good Chinese place.
Not much play by play, but for starters however you say mise en place in Chinese.....well, that's a must, 'cuz wok cooking goes FAST! The lineup in order that it goes in the wok: shrimp (8-12, cut in thirds, marinated in soy, oil, cornstarch), garlic/ginger, Shaoxing wine, "the sauce" (oyster sauce, soy, sesame oil, chicken stock, salt, sugar), veggies, cornstarch slurry. The noodles (not pictured) were cooking a couple burners over....
So, noodles cooked, drained, rinsed go into screaming hot wok to get some color, flip, more color, remove. Shrimp goes in with some fresh oil, flip, toss, flip, toss. Add garlic/ginger, and 30 seconds later deglaze with wine. When that cooks off a bit (30 more secs?) add sauce (this is where using hot stock in the sauce is handy, as it boils fast!) Sauce to boil, add veggies, give them a minute or so, then add slurry to thicken. Kill heat, add noodles, toss thoroughly and plate!
Flavor was spot on, noodles were slightly overcooked, and my daughter said "Just like when we order, only better!" VICTORY!
I have a couple ideas on tweaks, but this was really good, and the whole dish cooked in about 8 minutes, including cooking the noodles separately!
Wok on!
Rich
I've been wanting to use my wok for more traditional dishes (our usual is a LOT of veggies, some protein, and a decent brown sauce, but more of a stir fry than a Chinese dish.) Of course, having said that, tonight's dish is decidedly Americanized Chow Mein, so I'll just claim to be working on dishes that I would order at a good Chinese place.
Not much play by play, but for starters however you say mise en place in Chinese.....well, that's a must, 'cuz wok cooking goes FAST! The lineup in order that it goes in the wok: shrimp (8-12, cut in thirds, marinated in soy, oil, cornstarch), garlic/ginger, Shaoxing wine, "the sauce" (oyster sauce, soy, sesame oil, chicken stock, salt, sugar), veggies, cornstarch slurry. The noodles (not pictured) were cooking a couple burners over....
So, noodles cooked, drained, rinsed go into screaming hot wok to get some color, flip, more color, remove. Shrimp goes in with some fresh oil, flip, toss, flip, toss. Add garlic/ginger, and 30 seconds later deglaze with wine. When that cooks off a bit (30 more secs?) add sauce (this is where using hot stock in the sauce is handy, as it boils fast!) Sauce to boil, add veggies, give them a minute or so, then add slurry to thicken. Kill heat, add noodles, toss thoroughly and plate!
Flavor was spot on, noodles were slightly overcooked, and my daughter said "Just like when we order, only better!" VICTORY!
I have a couple ideas on tweaks, but this was really good, and the whole dish cooked in about 8 minutes, including cooking the noodles separately!
Wok on!
Rich