Pretty much my favorite simple thing to make ever... I'm sure SOMEONE else out there stir frys just about everything under the sun... sometimes it's potatoes and ham with bell pepper and paprika, or broccoli with mini corns, carrot, bean sprouts and a little honey (seriously makes the stir fry)

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Generally something with chili paste as my base for sauce, with copious amounts of ginger and sesame.

Veggies vary, but usually broccoli, asparagus tips, bell peppers, onions, carrots, baby corn, water chestnuts, and bamboo shoots. Any combination of the above is usually quite tasty. Meat happens to be whatever I have around that's clever.

I also use an immaculately seasoned composite steel wok. I've gotten into the habit of actually using a charcoal chimney to stir fry on, as it actually provides the BTUs needed to properly stir fry. Ask jackketch to wax philosophical about how stir fry is painfully hard to faithfully recreate without proper heating, and then ask me just how bloody right on he was.

ever been to a good chinese resteraunt?

their hobs are like a furnace from hell.

I'm in Wyoming. Good and Chinese aren't exactly used in the same sentence by anyone who knows a damn thing about anything culinary.

Land of the perpetual MSG stomachaches...

But yea I'm not so fortunate to have a nice wok, I have to flip mega hard to get shit to flip over xD

It has very little to do with the flipping and far more to do with the amazing black patina from so much use. The heat is important too. Keep in mind, traditional stir fry methods call for heats around the 400*F/200*C range. That's what produces wok hei.

The vast majority of indoor cook tops won't be meeting those temperature needs, hence, I use the charcoal chimney which blasts ultra high heat ala an F-16's ass end.

EDIT: Here's pictures of said wok.

http://i56.photobucket.com/albums/g189/Austin4Wyo/apt017.jpg

http://i56.photobucket.com/albums/g189/Austin4Wyo/apt018.jpg

i've got a similar configuation wok as yours i got for $10 from ikea.
can't beat that.


except the non-stick coating is peeling.

should i stop using the wok and get a good new one?

Absolutely. Non-stick isn't meant to be exposed to heats that high. My wok isn't non-stick, it's seasoned, something similar to cast iron. You can get a decent composite steel wok for $14-16 U.S. at most local mega-marts. The seasoning process is worth every bit of it.

You won't find Teflon-coated woks in any reputable Chinese place. There's also that fact that if the Teflon is peeling, you're likely ingesting some of it. I wouldn't continue that, if I were you, since I've heard that Teflon contains quite a bit of carcinogens.

This, very much so a lot. There is even something know as 'Teflon Poisoning' (google).

On related note I have been thinking about rigging up a cheap hot air electric paint stripper gunto work as a 'dragon' (industrial wok burner). Those guns throw out 500C so as long as i get the distance right then BTU's should never be a problem again.

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my gas range has a 'wok burner', im guessing it allows for the higher BTU's than the average burner?

i thought seasoning was something like rubbing some oil into the wok.
i attempted to season my ikea wok, but not sure how i went.


so when i go wok shopping, should i just get a steel wok?

stainless steel,, ?