Friday Night Stir-Fry

Stir-fry was a success!

Excited about using a wok on the Big Green Egg, Doug wanted to prepare stir-fry and serve it with fried rice.  I began by prepping the vegetables, taking care to make each piece uniformly the same size.  I prepared zucchini (fresh from our garden), carrots, sweet onions, broccoli florets, snap peas, green bell pepper and red bell pepper. After the vegetables, I sliced chicken tenders, making each piece about the same thickness as the vegetables.

All prep work complete; Doug brought the Big Green Egg to temp (400º).  After spraying a non-stick olive oil spray to his wok, he began adding the vegetables, over direct heat.  Carefully using a strategic plan, onions were placed in the wok and sweated for a bit; carrots added and cooked till soft; followed by the peppers and chicken. Gradually adding  the secret flavor ingredient, House of Tsang Classic Stir-Fry Sauce, the chicken was cooked thru.  Available at most supermarkets, it is soy sauce based and provides just enough Asian flavor without too much vinegar taste.  He adds enough sauce to coat the vegetables throughly.  Zucchini was then added, followed by more sauce.  Finally broccoli was added followed by the rest of the sauce.

Mixing and turning the vegetables for only an additional 3 – 5 minutes, the stir-fry should be done.  It is important to eat stir-fry immediately, not allowing the vegetable to cool. Allowing the vegetables to cool throughly will result in limp, soggy veges.  We prefer them warm and crisp.  In retrospect, water chesnuts would’ve been a great addition, but was not necessary.  Rice A Roni’s boxed fried rice was a great contrast to the spicy Asian flavor of the stir-fry.  The rice was cooked just right and was buttery when ate with the vegetables.

This is a great weeknight meal. You will spend more time prepping the vegetables, than in cooking. In the time the rice takes to cook in the microwave (18-20 minutes); the stir-fry will be ready to serve from the Big Green Egg or your gas grill.

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