The trick is to smoke the meat and not make the meat smoke
CHICKEN WITH GARLIC & SNAP PEAS
Date:November 20, 2012 Favorite:Stir Fry Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The Spider is sitting legs down on the fire ring of the BGE and the fire has been lit for my first stir fry cook.
The Egg is stabilized at 550 degrees & all of the ingredients are gathered & ready to go. The lid will remain open now so I closed down the lower damper 50 percent to compensate.
Time to add the wok.
The new 16" hand hammered D-handle wok is on the spider and the ingredients are ready to go on the side table.
The chicken, garlic are stir frying in some vegetable oil.
The chicken is ALMOST cooked & gets pulled and placed in a covered bowl to hold for later.
The veggies are now stir frying in some more vegetable oil.
The vegetable are almost done...
The chicken & garlic are added back in to finish cooking.
The stir fry has been topped with some toasted sesame oil to finish and is plated and served with some rice
The stir fry was delicious! It was an amazing blend of flavors & textures. The chicken was soft and tender and the veggies were crisp & crunchy
I am thrilled with the results of this first stir fry & I truly feel they will only get better over time.
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I have been looking forward to making my first stir-fry on the Egg for a while now. I had to get some equipment and read some stir-fry cookbooks to learn about the techniques required and find a recipe that I stood a chance of getting right. The recipe I chose is said to be a classic Cantonese Wok dish. I let the BGE heat up to 550 degrees for this cook. When I've mastered some of the techniques I will go up to around 750 degrees. But you must walk before you run so 550 it was. My time spent cooking with the Dutch oven on the Egg with the lid came in handy. I was able to open the lid and keep the temperatures from spiking. The whole cooking process was over in less than 10 minutes and the resulting stir-fry was as good as any I've had other than at a real high end Szechuan restaurant nearby. I was hesitant to create a new stir-fry section here on the site. Originally I was going to place this in the Other section. But this was good enough that I know this isn't a passing fad. I will be doing enough of these to rate their own area on the site.
The Breath of a Wok: Chicken with Garlic & Snap Peas - Page 75