Simple Seafood Stir fry – with video

Simple Seafood Stir fry – with video

This is the first video we have included in our blogs but it seemed the easiest way to show the BGE Wok in action!  We have had the BGE Expander system for some time and have warmed to its versatility.  It certainly brings some further flexibility to cooking opportunities in our large BGE.  One of the possibilities is to use part of the system to support a wok.  We find wok cooking in the house difficult as it is not really feasible to produce a hot enough pan on our induction hob.  Even if we could our extractor system over the hob is unlikely to deal with the smoke that would ensue from it!  Fortunately, the BGE wok is designed to work perfectly with the Expander system.  It was first released in the UK in early 2019 so this seemed like the perfect opportunity to ‘invest’ in further cookware!  The wok is not inexpensive but it is very well made and the perfect size for a stir fry and also for the large BGE in which it sits. ( I have also seen it used successfully with the Expander system on an extra large Big Green Egg too).  The Wok should be cured as with any wok – and there are lots of You Tube videos showing how to do this – once done, you are ready to go!!  We decided to keep it very simple for the first try and based the cook on a simple egg noodle prawn/shrimp stir fry.  The secret of any stir fry is to have all the ingredients ready to drop into the wok once the cooking has started – so the prep time can be extended but the cooking is quick!  Also try and cook for 2 people only (or at a push 3) or the food will tend to steam rather than stir fry!

The egg noodles were first cooked in boiling water and then drained.  At this stage it is worth tossing them with a little oil to prevent them sticking together. Light the BGE set up direct and bring the temperature up to around 180-200C dome temperature (The pan itself will be much hotter).  Once  all the ingredients have been assembled  and the BGE is ready, add some oil to the Wok and if it starts to smoke you are ready to go.  The video above takes you through the basic steps.  First add the onions and toss/stir them in the oil and then add the other hard vegetables and the mushrooms.  Toss around the pan to make sure all surfaces cover with oil and then close the EGG for 90 seconds or so.  ‘Burp’ the EGG when opening and then toss the vegetables a little more.  Now add the softer vegetables – on this occasion bamboo shoots and the sweet pepper. Then close the EGG for a further 90 seconds or so.   Burp the EGG, toss the vegetables and add the cooked noodles.  Again stir as much as possible to coat in the oil.  Close the EGG to keep in the heat and get ready to add the Prawns/shrimps.  Burp the egg and add the seafood and the sauce mix and stir through the whole meal.  Close the EGG and close down the top and bottom intake and leave for another 90 seconds or so.   Open the EGG again and give the contents of the Wok a final stir around, then put on some oven gloves and lift the Wok out onto a heat resistant surface and serve into warm dishes.

Simple Seafood Stirfry

August 19, 2019
: 2-3
: 30 min
: 10 min
: 40 min
: Easy

Very simple seafood stirfry using the BGE and the Wok/Expander system

By:

Ingredients
  • 250g egg noodles
  • 2 tablespoons rapeseed oil/sesame oil
  • Spring Onions cut into 0.5-1cm pieces
  • Cauliflower and Broccoli florets - small
  • Mushrooms sliced
  • Pepper sliced and cut into 2cm pieces
  • Bamboo shoots 2 cm pieces
  • 250g cooked, peeled tiger prawns
  • 1 tablespoon tomato puree
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Thai sweet chilli sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon clear honey
Directions
  • Step 1 Light the BGE set up direct and bring the temperature up to around 180-200C dome temperature (The pan itself will be much hotter).
  • Step 2 Cook the egg noodles in boiling water (4 mins) and then drain.  Toss them in a little oil to prevent sticking 
  • Step 3 Once  all the ingredients have been assembled and the BGE is ready, ‘Burp” the EGG before opening.  Add some oil to the Wok and if it starts to smoke you are ready to go.  
  • Step 4 Add the onions and toss/stir them in the oil and then add the other hard vegetables and the mushrooms.  Toss around the pan to make sure all surfaces cover with oil and then close the EGG for 90 seconds or so.  
  • Step 5 ’Burp’ the EGG, then toss the vegetables a little more.  Add the softer vegetables. Close the EGG for a further 90 seconds or so.  
  • Step 6 Burp the EGG, toss the vegetables and add the cooked noodles.  Stir to coat in the oil.  Close the EGG to keep in the heat and get ready to add the Prawns/shrimps.  
  • Step 7 Burp the EGG and add the seafood and the sauce mix and stir through the whole meal.  Close the EGG and shut down the top and bottom intake and leave for another 90 seconds or so.
  • Step 8 Burp the EGG and give the contents of the Wok a final stir around, then put on some oven gloves and lift the Wok out onto a heat resistant surface and serve into warm dishes.

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