Are you ready to wok and roll? We are too and this recipe will help you absolutely Wok your next dinner. This fast and easy recipe is super tasty and a total crowd pleaser. It’s time to grab your EGGpsander, fire up the grill and Wok this Recipe.
Yield: Serves 4-6 People Prep time: 10 Minutes Cook time: 10-12 Minutes
Ingredients:
- 4 Tbsp - Avocado Oil
- 1 Ea - Large Red Bell Pepper (julienned)
- 1 Ea - Sweet Yellow Onion (julienned)
- 1 Cup - Sugar Snap pea
- 1 Cup - Carrot Coins
- 2-3 Cups - Pork (cooked and sliced)
- 3 Cups - Rice (cooked)
- ¼ Cup - Chicken Stock
- ¼ Cup - Sweet Soy Sauce
- Taste - Oink Rub, 5280 Culinary
- ¼ Cup - High Altitude BBQ Sauce, 5280 Culinary
- ½ Cup - Green Onion (chopped)
Cooking Directions:
- Load the FireBowl and ignite the charcoal
- Prepare the Big Green Egg for direct cooking over high heat (450°F)
- Adjust Egg temp to 450˚
- Add the EGGspander base
- Add the wok to the EGGspander ring
- Adjust top vent and bottom vent to hold temperature around 450˚
- Carefully add the oil and allow to heat for 30 seconds
- Carefully add the Peppers, Onions and Carrots to the wok
- Stir fry, with the lid open, for 5 minutes
- Carefully add the pork next and stir fry for 5-7 minutes
- Chef’s Tip – Move the ingredients around the bowl and up the side to create a shallow layer, this will help it heat up faster and keep a nice sear
- Make a well in the center of the wok
- Carefully add the Snap peas
- Cover the snap peas with the rice
- Stir fry this for 5 minutes
- Add the chicken stock, soy sauce and bbq sauce
- Quickly stir to combine and heat saucess
- Using tongs, remove the ribs and drain onto paper towel
- Using Big Green Egg Heat resistant gloves, carefully remove the wok from the eggspander ring
- Garnish with the sliced green onions and serve
- Be sure to allow the wok to cool and ensure the handles are cool to the touch before serving. Use BGE Heat resistant gloves if needed
