Recipes since I got a new wok, I'm in a good mood to post a recipe!

ok last night, or the night before... (can't remember) I made some delicious chicken wings on BBQ/teriyaki sauce, it was easy...
I made it up ! I had the ingredients laying around, and if the recipe already exist, then WOOT

things you need are...

a wok, or a teflon coated skillet
a nice spatula, a rubber one for teflon

ingredients.!!!!!
1 tbps of soybean or canola oil or extra light olive oil as a last resort
1 tsp of sugar or brown sugar
1 mashed garlic clove
1 mashed piece of ginger the size of a peanut M&M
abouttt..... some 20~24 chicken wing pieces, come on, who counts in the house
4oz of teriyaki sauce (or enough to actually marinade)
2oz of (atleast I used this brand since it's pretty strong and doesn't taste like Burger King stuff) Cattlemen's smoky BBQ sauce

WHAT TO DO !!!!!!

obviously we will marinade the chicken in the teriyaki sauce or some time, atleast give the chicken 15 good minutes. more than 4 hours do no good.

ok, put the wok, or skillet, on the stove, heat it up A LITTLE BIT!!!!!! teflon cracks up at high temps, IT AIN"T PEPPER WHAT YOUR EATING... lol

one you pass the hand close over the surface of the metal and you feel it a more warm than actually hot, put the oil in, heat it up, add the ginger and about 10 seconds before adding the wings, the garlic.

tip, as with all wok derived recipes, crank that stove! and STIR STIR STIR

since our stoves don't even start to compare to the burners in restaurants, we have to make up for more than 70'c of diferrence...

so, we WILL intentionally let sit the meat in the bottom for apparently way to long periods of time, to develop the "ho wok fei" or good wok taste... in lay man terms, brown that yummy meat.

ok, we seared and browned our yummy wings...
now what?

ok, you remember the BBQ sauce? add it all across the wings, and stir them up!
again to develop the flavor of a real wok, we have to let intentionally brown again the meat, to caramelize the sauce on the wings, we have to do this because we have a 70'c or 100'f temperature gap in our home stoves.

stir stir, caramelize both sides of the wings, add veggies like fresh bell peppers or onions or whatever in the last minute, unless it's hard like carrots...
and voila.

you're done

 

well... you could omit the ginger and go for celery, it needs an aromatic. or something that fits your tastes, maybe some rosemary, but it wouldn't be so asian then xD

 

yea, something aromatic, because if then it would be tooooo sweet