Stir Fry on the fly

[EricV.]

Very hot & humid where I am, so I thought I could throw together a quick wok dish. Although it came to together fairly easily It was extremely hot with the vortex & the wok.


A medley of veggies to get things started.

Chicken up next in the wok.

Shrimp next.


Everyone in the pool with the sauce.


Added the Jasmine rice.

 

[Joan]

But what was the sauce?

 

[ChuckO]

Good eats Eric

 

[Rich G]

Very nice, Eric! I did some Mongolian Chicken on the Vortex/wok setup a few days ago, and my wok was temping at about 785°F..... that kind of heat takes some getting used to, but it puts you in the "wok hei" neighborhood without heating up the kitchen (or investing in a wok burner like my bro!)

R

 

[Andy Kaminski]

That looks really good Eric .

 

[EricV.]

But what was the sauce?

Here you go:

7 garlic cloves minced

3 tbsp. fresh minced ginger

1 ¼ cup chicken broth

5 tbsp. soy sauce

3 tbsp. white wine vinegar

1 tbsp. sesame oil

2 tbsp. sugar

1 tbsp. corn starch

 

[Tim Campbell]

Eric, that rocks. Gorgeous looking shrimp. Great dish.

 

[Brian Johnson]

Looks delicious!

 

[Barb D]

Awesome cook Eric, I'd take a big bowl of that any time.

 

[Josh Dekubber]

Looks delicious Eric! Now I'm hungry