This has to be one of the best stir frys I have made in years – seriously. I will admit, right up front, there is a bit of “semi-home made” about it. I’d love to tell you about how I slaved over the stir fry sauce, but in reality is was right off the shelf – La Choy (not even the “fancy brand”!) And I used some Blue Dragon sweet chili sauce. Ok, with the mea culpa out of the way – everything else was fresh… Rocky helped me chop some chicken thighs, water chestnuts, bamboo shoots, carrots, celery, green onions, ginger, and mushrooms.
We pre-heated the cast iron wok on the MPC to see how hot we could get it. After about 15 minutes with both burners on high, the center of the wok was between 670* and 690*. The upper edge was about 575*. So, for wokking the center was pretty good, but the edges might be a bit high – may need to turn the outside ring down – but we are still learning.
We added some canola oil and started cooking the chicken. It cooked quickly and evenly – just like it should in a wok – the MPC is doing its job perfectly. Added the veg, temp dropped about 20* but came right back – just like you want it for stir fry… I never felt like I had to wait for the cooker. While it is not the blast fire of a true wok kitchen, it is much better than I can do on my gas stove or other cookers – very happy how this cooker works or woks.
Added the sauce and sweet chili – final stir and plated. Originally, I wanted to do lettuce rolls, but this was a bit too saucy – maybe with some ground meat. But served on jasmine rice – mmmmmm….. good! One of my favorite stir fries in many years.
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