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

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FAVORITE FOODS - Stir-Fries

  Date: October 2, 2014
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  BEST STIR-FRIES - 1 of 8 Unranked-Alphabetical Order:

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  PHOTO ENTRY NAME:  CHICKEN WITH GARLIC & SNAP PEAS
  SOURCE:  The Breath of a Wok
  DATE FIRST COOKED:  November 20, 2012
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This dish was my first stir-fry ever as well as my first stir-fry on the Big Green Egg. This particular dish is a classic Cantonese stir-fry dish. One of the things I soon learned about stir-fries is the prep often takes twice as long or longer than the actual cook. I learned it was not too hard to control the temperature of the Egg even while cooking with the lid open. Lastly I learned I had to pull of food a bit early because it continues to cook in the time it takes me to bring the wok into the kitchen and transfer the food into a serving dish.

  BEST STIR-FRIES - 2 of 8 Unranked-Alphabetical Order:

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  PHOTO ENTRY NAME:  FRIED RICE WITH HAM, EGG & SCALLIONS
  SOURCE:  The Breath of a Wok
  DATE FIRST COOKED:  December 8, 2012
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This fried rice was just about the best fried rice I've ever had. This recipe used egg is one of the ingredients which added extra richness to both the texture and flavor. It also showed me what a great nonstick pan a traditional wok could be. The "hardest" part of making this recipe is pre-cooking the white rice. Once you are out at the wok this is very easy to make.

  BEST STIR-FRIES - 3 of 8 Unranked-Alphabetical Order:

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  PHOTO ENTRY NAME:  MONGOLIAN LAMB WITH SCALLIONS
  SOURCE:  Stir-Frying to the Skies Edge
  DATE FIRST COOKED:  December 15, 2012
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This is one of the best stir-fries I made today and other than the time-consuming process of shredding scallions this is a relatively simple prep and cook. You start by stir frying the lamb and then you at the scallions and stir-fry for a little while longer. It doesn't get much easier than that and this dish has a great flavor that belies the simplicity of the recipe.

  BEST STIR-FRIES - 4 of 8 Unranked-Alphabetical Order:

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  PHOTO ENTRY NAME:  SHREDDED BEEF WITH SWEET PEPPERS
  SOURCE:  Land of Plenty
  DATE FIRST COOKED:  January 20, 2013
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This was a Sichuan-based recipe which means A lot of spice and heat. These spicy ingredients also proved be very colorful in this dish looked as good to the eyes as it tasted. The flank steak used here had a very beefy flavor which I'm sure was brought out by the marinade. The sauce caught me by surprise was not what I was expecting. But I quickly came around end up loving the sauce.

  BEST STIR-FRIES - 5 of 8 Unranked-Alphabetical Order:

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  PHOTO ENTRY NAME:  SUMMER SUCCOTASH
  SOURCE:  Smoke It LiKE A PRO
  DATE FIRST COOKED:  September 20, 2015
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This side dish is one of the best recipes of any kind I have ever tried. I first had it at my Big Green Egg dealer as cooked by Eric Mitchell, the author of the cookbook where the recipe was found in. I was amazed by all the great flavors and new it was the next thing I needed to make. The following weekend I based an entire meal around this side dish. My version of it did not disappoint, people were having seconds and even thirds. One of the things I like about it is the use of fresh corn and green beans used in lieu of the traditional lima beans.

  BEST STIR-FRIES - 6 of 8 Unranked-Alphabetical Order:

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  PHOTO ENTRY NAME:  SWEET & SOUR CHICKEN
  SOURCE:  The Breath of a Wok
  DATE FIRST COOKED:  December 2, 2012
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When I first made this dish I was looking at it more as a weeknight quickie. You had a relatively simple prep and fairly quick cook even by stir-fry standards. The ingredients used gave a great color, texture and flavor. It wasn't just a quickie, this has been my favorite stir-fry to date.

  BEST STIR-FRIES - 7 of 8 Unranked-Alphabetical Order:

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  PHOTO ENTRY NAME:  VIRGINIA YEE'S DRY-FRIED STRING BEANS
  SOURCE:  The Breath of a Wok
  DATE FIRST COOKED:  December 1, 2012
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This tasty dish is the perfect side dish for wok cooking. You actually cook it on the wok about three hours ahead of time and serve it at room temperature. The rest time allows the beans to absorb the flavors from the broth I and other ingredients. Ground pork, minced ginger, thinly sliced scallions, chicken broth and sesame oil are all used to flavor this dish. These were the tastiest green beans of any kind I think I've ever had.

  BEST STIR-FRIES - 8 of 8 Unranked-Alphabetical Order:

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  PHOTO ENTRY NAME:  WOK-SEARED VEGETABLES
  SOURCE:  Stir-Frying to the Skies Edge
  DATE FIRST COOKED:  May 14, 2014
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This was both a recipe in a lesson all rolled into one.. The recipe was for mixed vegetable dish and it was excellent. But the lesson within the recipe might've been even better. You were taught how to deal with items of various textures and sizes. This influenced how the vegetables were prepped and also in what order they went on the wok and for how long. The end result was an incredible blend of flavors. The veggies were so good I enjoyed this dish more than the beef dish I made the same day.

  Motivation:

People are always asking me what my favorite recipes are. This section had it's origins in a seven part BLOG entry I wrote in 2011 called A Few of My Favorite Things. I have made many great dishes since then and also started making other types of foods such as Stir Fries. This section needed to be updated and expanded to stay current or be dropped. I chose the later and you have the results of my reworking the section in the Fall of 2014
  Stir-Fry Info:
All of the stir-fries I have made to date have been very good to excellent. Here are 7 of the best of the best from the STIR-FRY section of the site They are unranked and in alphabetical order.

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