Woks Specialty Appliances

got a jet engine to wok, now what?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 67

got a jet engine to wok, now what?

jedovaty | Jul 14, 2012 05:12 PM

On an impulse, I walked into a random strip-center grocery store that took up about 700 sq ft while driving through a local, heavy Vietnamese neighborhood (??? lots of Phat and Ho signs everywhere, I couldn't stop giggling immaturely), and amongst all the flies, I walked up to a lady with glasses behind the register. I asked her about wok burners, she didn't really understand me, leaned over to a patron and the two grunted with each other. The lady nodded, motioned me to follow her, went to the back, pulled out a kind of dusty box amongst a bunch of other boxes, and showed me a propane-based burner, made in Taiwan. 35 Dollar she said. I looked it over, and in addition to flaking "paint" (??), saw a bunch of rat #1 and #2, which explained some of the rust. $25 I said, and pointed at the.. uh... "patina". We settled on $30 cash.

It plugged right into my bbq's propane tank, I opened the valve, and lit a match.. holy.. let me write that again.. holy crap. I set my wok on it... it smoked in under 5 seconds flat. The sound is pure awesome.

I'm relatively new to wokking, and so far have learned how to get by on my wimpy western stove.

I don't know how to use this thing... most internet recipes, etc, assume a wimpy stove.

Help?! :) I have these ingredients currently in my fridge:
Chicken breast, garlic, galanga, baby bok choy, green beans, shitake mushrooms, bell peppers, kale, carrots, celery, fish sauce, soy sauce, mirin, and plenty of regular spices and fresh herbs in my pantry.

Do I just cook like normal? Protein on oil, take out, veggies on oil starting with longest cooking and ending with aromatics, then return protein and wrap up with sauce? I'm guessing I can now do more than 1/2 portion size in my 14" wok... I'm scared.

Want to stay up to date with this post?

Recommended From Chowhound