Tuesday Night is Wok Night!

[Tony-Chicago]

What spices and liquids do you use for the wok?
I personally am terrible at cooking chicken. (I intend to overcook and dry out.)
Our wok is used several times a day.
Course not by me. The rice cooker is indispensable. Also the easiest and fastest way to make fluffy rice. Jook and jung are common too. Poor insta-pot has to stay downstairs out of sight.

 

[Rich G]

What spices and liquids do you use for the wok?
I personally am terrible at cooking chicken. (I intend to overcook and dry out.)
Our wok is used several times a day.
Course not by me. The rice cooker is indispensable. Also the easiest and fastest way to make fluffy rice. Jook and jung are common too. Poor insta-pot has to stay downstairs out of sight.

This is the basic "brown sauce" that I use a lot (with variations on the fly.) I work with thighs a lot to avoid overcooking, breasts can be a crapshoot!

1 part soy
2 part stock
sugar (to taste)
garlic (to taste)
rice wine (to taste)
cornstarch to thicken when cooking (depends on how big the batch is)

 

[Peter Gallagher]

looks really good, Rich - we hadn't used our Weber wok for awhile - this year it made a reappearance - They are really nice - easy cleanup , make a tub of stuff for the week -

 

[Greg in Utah]

I’ve used my carbon steel wok over the Vortex. It gets HOT!