Bought a Lodge Logic cast iron wok at a very good price. Traveled 1 1/2 hours to get it in hand. Doug could not wait to try it. The following Saturday, he made stir-fry. The cast iron wok fits perfectly on his large Big Green Egg. Make sure to spread about 2 tablespoons of vegetable oil in the wok before it gets too hot. The stir-fry featured: zucchini, red bell peppers, green bell peppers, yellow bell peppers, yellow squash, carrots, mushrooms, snow peas, broccoli and Doug’s secret stir-fry sauce. Prepping all the ingredients takes longer than actually cooking the stir-fry. Make sure to cut all vegetables, (with the exception of the mushrooms, snow peas and broccoli), into uniform sized strips. The mushrooms can be sliced and the snow peas are not cut at all. The broccoli just needs to be in small, bite-size crowns.
Once complete: the wok is too hot to pick up, so the mixture is spooned out of the wok, into a serving bowl; which is left to stand for about 3-5 minutes. This allows the sauce to really soak into those vegetables.
Served with rice, this stir-fry is healthy and pleasing! The wok worked perfectly. It contained the heat and make cooking easier.