/WG/ - Wok General

[Anonymous No.13390246]

Hello Frens,

Recently my girlfriend brought this old Wok into the house and I've gotten completely obsessed with it. Love making veggie stir fry and chicken fajitas. Been getting obsessed with trying to come up with the ultimate stir fry recipe. Was hoping to get a discussion going about woks, wok recipes and wok strategy for /fit/

Thanks!

[Battlefield V No.13390262]

I love woks, here's mine, it's cast iron so it weights over 10lbs. Used to use it all the time.

[Anonymous No.13390275]

What’s the better wok material, cast iron or carbon steel?

[Anonymous No.13390278]

>>13390262

That's awesome! I really was never into cooking or healthy food before but veggie stir fry might be the tastiest thing I've ever made myself.

Been experimenting the last several weeks trying to find the perfect recipe for me.

Right now I'm thinking

- Sweet Potato
- Sweet Onion
- Red, Yellow, Green and Aloha Peppers
- Apple Slices
- Orange Slices
- Pineapple Slices
- Italian Seasoning
- Colander
- Potato Seasoning
- Montreal Seasoning
- Balsamic Vinegar
- Olive Oil

[Anonymous No.13390318]

>>13390278
This is the most wh*toid thing I’ve seen here in a while. Learn to fucking cook dude, jesus

[Anonymous No.13390319]

>>13390246
Can you use a wok on an electric stove, or is it gas only?

[Anonymous No.13390328]

>>13390318
MMM GOD I JUST LOVE ETHNIC FOOD
pls whiteboi tell your popo to quit killing us ;-;

[Anonymous No.13390332]

>>13390328
get wok go brok

[Anonymous No.13390337]

>>13390328
seethe

[Anonymous No.13390350]

>>13390337
>seethe

[Anonymous No.13390366]

>>13390319
I doubt it will work good in an electric stove

[Anonymous No.13390375]

>>13390319
A wok is cool because it's thick as crap and disperses heat well. Works good for quick fried rice, veggies etc. Your gas range will not ever get hot the way the afterburners do at a Chinese restaurant. I think it's more a gimmick for a home cook. If you had a good quality non stick pan, you can get most of the way there.

[Anonymous No.13390378]

>>13390319
It's a heat thing, saying that I use my wok for meat sauce and deep frying as well as stir fry on a electric stove.

[Anonymous No.13390404]

>>13390350
wh*te dog

[Anonymous No.13390407]

>>13390318

I want healthy and tasty, why do I have to niggerify my food?

[Anonymous No.13390426]

>>13390407
Whatever, enjoy your apple-orange-pepper-sweet potato “stir fry” with random storebought seasoning blends thrown on top, fucking retard

[Anonymous No.13390449]

>>13390426
I’m not even the guy who wanted to cook those things. Just amazed that you seem to think only white people eat stupid shit when your race makes fly burgers, eats each other, and washes their store bought chicken in the kitchen sink
Keep seething nigger

[Anonymous No.13390461]

>>13390449
I’m white retard. Other races obviously make terrible shit but the kind of cooking displayed in that post is uniquely white American trash

[Anonymous No.13390474]

>>13390461
>I'm white
>Calls people whitoids
Nice try rabbi

[Anonymous No.13390479]

>>13390474
>wahhhh you can’t make fun of your own race
shut the fuck up whiny ass bitch

[Anonymous No.13390497]

>>13390479
Then why aren't you making fun of jews (((fellow white person)))?

[Anonymous No.13390512]

>>13390497
Because kikes aren’t relevant to the discussion, dumbass. Midwestern wh*toid “cuisine” is

[Anonymous No.13390554]

>>13390512
Tell me how midwestern food is relevant when nothing he listed involved cheese or meat

[Anonymous No.13390572]

>>13390554
Your mum is midwestern and her cheese was involved with my meat all night long.

[Anonymous No.13390594]

>>13390572
xDDD

[Anonymous No.13390607]

Could someone offer some advice. I have cabbage, ground beef, peppers eggs, and a usual spread of spices and sauces and oils. I think i’ll make a stir fry. Any tips? I don’t have rice though.

[Anonymous No.13390617]

>>13390607
what advice do you need?
sounds like you can make a keto "stirfry"

[Anonymous No.13390643]

>>13390617
I was hoping for like key spices to use. I was going to use soy sauce, some chili sauce, sesame oil to finish it at the end, fry the cabbage in the beef fat. What dry spices would be nice?

[Anonymous No.13390709]

>>13390643
chinese 5 spice isn't bad
ground ginger is always a good add in.
Same with a little bit of garlic for fun

[Anonymous No.13390737]

>>13390262
how do you cook with that arent you supposed to be able to toss everything around a bunch?

[Anonymous No.13390773]

>>13390709
Thank you. Will post results.

[Anonymous No.13390786]

>>13390737
I toss the food the food around with a wooden spoon.

[Anonymous No.13390891]

>>13390773
Eh. Looks like shit but tastes good. Only posting because I said I would.

[Anonymous No.13390897]

>>13390891
Looks like you overcrowded a bit. That's actually why woks are used if you were wondering.

[Anonymous No.13390907]

>>13390897
I certainly could tell. Thanks for the tip.

[Anonymous No.13390993]

What unique things can I put in stir fry that will make it good?

[Anonymous No.13391019]

>>13390786
lame, i can do that in any pan. why have a wok if you dont blast it with a jet engine?

[Anonymous No.13391023]

>>13390246
do NOT buy any chinese made woks

[Anonymous No.13391035]

>>13390993
I like jicama in stir fry for a bit of hot crunch

[Anonymous No.13391443]

>>13390278
That sounds terrible.

[Anonymous No.13391454]

>>13390737
Traditional wok: thin metal and high btu burner to cook.

Cast iron wok: preheat the cast iron to very hot and it retains the heat when you cook in it.

[Anonymous No.13391900]

>>13391443

Provide better ideas, you absolute cocksucking faggot.

[Anonymous No.13392052]

>>13390993
Chinese cooking wine, black vinegar, peanut oil, black garcil oil, hoisin sauce, oyster sauce, XO sauce, hot sauce, miso, MSG, cornstarch with a bit of water for that glossy sauce, sesame seeds, fukuoka seasoning etc.

[Anonymous No.13392166]

>>13390246
wow it looks like you have woks down.
I have blamed the tools for my inability to do fried rice. I'm sure it's the heat, you have to get the rice dancing on steam to do it right, I used to cook it back in the '80s in an American restaurant no less. I know people claime to do it in a conventional stove, but not even a Viking has the BTUs to get it done right.
How many BTUs you got running there? I'd say 100-grand, the Holy Grail. Little to close to your cuckshed though anon.
Discuss.

[Anonymous No.13392377]

>>13390891
>nonstick
>sauteuse
>stir fry
Pick one.

[Anonymous No.13392546]

>>13392377
Trust me when I tell you that it’s my wife’s fault and from now on it won’t happen again.

[Anonymous No.13392672]

cast iron woks are ratardet
can't control heat that way

[Anonymous No.13392717]

>>13392672
Only viable option on a residential range, adapt your technique.