The trick is to smoke the meat and not make the meat smoke

WOK-SEARED VEGETABLES

  Date: May 14, 2014
  Favorite: Stir Fry
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This tasty side dish was like a little class on the theories of stir-fry cooking. You had veggies of various sizes and textures that had to be handles differently to insure they would cook up evenly. The hardest veggies, the carrots and celery, were cut into a very fine julienne cut and went on the wok first. The asparagus was par boiled and cut into small pieces and went on the wok next. The cherry tomatoes were halved and the soft mushroom had the caps quartered and they went on last because they needed the least time to soften up. The resulting stir fry was an incredible blend of flavors. All it took was a little advanced preparation and planning to get a great stir fry.
Related Photo Entries:
Recipe Source:
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Webers Art of the Grill
Stir-Frying to the Sky's Edge - (Kindle Edition):
Wok-Seared Vegetables - eBook
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Spatula)
  • Wicked Good Weekend Warrior Lump Charcoal