Wok on Burner

[Moonpile]

I've been thinking about this for a while and I finally did it tonight! I cooked a stir fry with my wok on my LP burner. Turned out great! SWMBO said it was my best stir fry ever.

My mom took my daughter to the farmers market this morning and so I had green beans three bell peppers (yellow, red, green) and a Japanese eggplant. I got almost 2 lbs thin cut beef, a vidalia onion, garlic, Shiitake and sliced baby portobellos, and some off the shelf Sezchuan sauce.

Did the peppers and green beans in peanut oil really hot. This is where having the burner really paid off compared to a stove, especially my crummy electric. Got them to start caramelizing and then put them back in their bowl. Did the onion and garlic in a bit of oil (ran out!) for a bit and threw the beef (cut into strips and marinated in the sauce).

Did that up for a few minutes and then threw the eggplant and mushrooms on top, drizzled sauce around, threw the green beans and peppers on top and let the shrooms sweat down. Then started stirring and cooked the liquid down.

Served over rice.

Anyway, I hope it gives someone an idea how to use equipment many of us already have.

 

[the_bird]

If you can distract yourself from who's in the foreground, you can see the Asian mussels I made in my wok on the propane burner at Yankee Ingenuity IV.

Techically not a stir-fry, but damn tasty!

 

[olllllo]

Yep. Been doing it for awhile now. No beating that raw heating power.


Its also nice to cook up seafood. Keeps the house from getting too stinky.

 

[Moonpile]

Yep. Been doing it for awhile now. No beating that raw heating power.


Its also nice to cook up seafood. Keeps the house from getting too stinky.

And it keeps the heat out of the kitchen/house!

I may never cook in my wok any other way!

 

[the_bird]

I *can't* use my wok any other way - we've only got an electric stove inside, so it's propane or nothin'

 

[BigKahuna]

Honestly...Underpowered cook tops are the cause of more disguarded Wok's than any other single thing.

It wasn't until I gave SWMBO a stove with a 18000 BTU Burner That I began to realize the true Potential of the hand hammered wok. Now I don't even think about it unless I'm using the Big Burner.

 

[zoebisch01]

That's a swell idea! I don't have an outdoor burner though. My indoor burner is rated @16k btu so it does the job fairly well. The commercial ones used in true Asian cooking are something like 150,000 btu. They call it the "Dragon's Breath". But that high scorching heat is key to creating the best wok dishes for sure. Good going .

 

[98EXL]

If you can distract yourself from who's in the foreground, you can see the Asian mussels I made in my wok on the propane burner at Yankee Ingenuity IV.

Techically not a stir-fry, but damn tasty!

I don't see a wok anywhere

 

[Rick_R]

Yeah, the wok is great on a propane cooker. I've got a gas stove; I remove the grate and don't use the wok "stand" and sit it directly on the center of the burner and it works pretty well -- but not as well as when on my propane cooker.

Rick