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Author Topic: Stir-Fried and Roasted Vegetables  (Read 23038 times)
Sonny
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Maple, ON


« on: May 21, 2016, 07:02:28 PM »



Serves 4

6 oz. broccoli
6 oz. cauliflower
1 red bell pepper
1 zucchini
6 oz. carrots
6 oz. suger snap peas
3 green onions

Marinade
2 tbsp. olive oil
2 tbsp. sesame oil
1 tbsp. oyster sauce
1 tbsp. honey
1 tsp. salt

Prepare vegetables for a stir-fry and mix with marinade in a large bowl.

Heat Keg and wok to 450F.  Brush wok with cooking oil.

Toss vegetable in wok and close lid for one minute.  Repeat until vegetables are tender and beginning to brown, about 10 minutes.



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KegGuyConnor
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« Reply #1 on: May 24, 2016, 12:49:04 PM »

Never seen the Wok used in this way but very cool. Were you able to flip the diffuser cradle over in order to move further from the flame or would it sacrifice Wok stability?
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Connor Clarke

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Sonny
2X Keg Hero Of The Month - Throwdown Champion
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Posts: 1011


Maple, ON


« Reply #2 on: May 24, 2016, 05:02:47 PM »



I started out with the wok in the way you described.  Took 15 minutes to cook the veg this way and they didn't brown.  Stability was no different.  With the wok closer to the flame, the veg were cooked in 10 minutes and were steaming hot.
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smokey
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Re:
« Reply #3 on: May 31, 2016, 08:28:05 PM »

Try shredding some cabbage in.  I recently discovered cabbage works well
😀

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kite
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Nova Scotia


« Reply #4 on: June 01, 2016, 04:26:58 PM »

Looks fantastic! I wonder if you tossed a handful of smoking wood on if it would be long enough to impart much smoke flavour?

I often add cabbage and or bok choi (just in the last couple of min goes soggy if left too long)  too to stir fry.
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Alex
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