Thursday, July 12, 2007

Wok in Camp

When we cook up stir fry veggies on our California river trips, we like to use a large wok. This is the biggest wok that I have ever seen. We purchased a few from a couple of local Chinese restaurants. They were throwing them out because the woks were old and had tiny little holes in the metal. Cooking over coals and fire, the small holes really didn't matter to us. You might want to go to a restaurant supply house and purchase a smaller one for your own camping needs. Just make sure it is all metal without wooden handles. While you're at the restaurant supply store, grab an extra long pair of tongs, spoons and/or chopsticks for cooking.

vegetable oil
diced onions
vegetables (broccoli, brussel sprouts, carrots, cabbage, etc.)
1/8 cup of soy sauce
1 Tblsp sesame seed oil
pinch of chili flakes
cooked white rice (or brown)

Use a well-seasoned wok. Add oil and place wok over coals or fire. The oil will get hot very quickly. Add onions and stir fry. Scoot the cooked onions to the upper portion of the wok and it will stay warm without burning. (Tilt the wok towards you, push the onions away from you) Add any of your favorite vegetables cut into similar sized pieces. If you are adding greens such as spinach or cabbage, add these in the last minute of stir frying. When veggies look bright, incorporate the onions back into the mixture. Add soy sauce, sesame seed oil and a bit of chili flakes. Stir fast and eat quick. Very yummy with fried rice or plain white rice.

Variations: add left-over cooked chicken, pork or turkey as the last ingredient and warm thoroughly. Without the meats, this dish will serve any vegan or vegetarian, and I would serve brown rice instead of the white. I also like to splash a bit of mirin (Japanese rice wine vinegar) along with the soy sauce as an enhancer while stir frying. Or you can use an oyster sauce instead of the soy sauce. Asian ingredients are so popular that most grocery stores carry the items in their international aisles.

Caution: use pliers, heavy tongs or metal hooks to lift the wok away from the fire. The metal handles will be very hot, so use caution. To clean your wok, just add salt and scrub with a ball of aluminum foil. (When I was on the Grand Canyon, we just threw sand into the wok and scrubbed it that way. Just don't toss the sand into the river. Throw it away in your garbage to be brought out of any river corridor.) Rinse and oil the wok before storing.

1 comment:

Wolverine Smith said...

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