Saturday, April 17, 2010

Wok and Roll: Veggie Stir Fry

Do you remember the first time you ever cooked with a wok and how fun it was?

I got to rediscover that fun today when I used a wok cooking over a live fire on the Big Green Egg for my first time. I stir fried some vegetables to go with the Szechuan sweet & sour chicken that I grilled.


Vegetable Stir Fry
Source: Nibble Me This

1-2 Tbsp rice wine vinegar
1/2 ea onion, sliced lengthwise
4 ea mini sweet bell peppers, seeded and sliced lengthwise
1/3 pound sugar snap peas (I wanted snow peas, but used what I had)
1 clove garlic, peeled
1 tsp ginger, minced
1 ea dried red chili pepper, crushed
1/2 Tbsp safflower oil
1/2 Tbsp sesame oil
1/4 cup soy sauce
2 Tbsp honey
1 tsp Sriracha sauce
1 Tbsp corn starch
1 Tbsp water
1 Tbsp sesame seeds, toasted


Marinate vegetables in the rice wine vinegar for 15 minutes. Whisk together the honey, soy sauce and Sriracha sauce and set aside. Whisk the corn starch and water together.

Preheat wok on a 350f grill. Then add the safflower and sesame oils. Add the ginger and garlic and cook for about 30 seconds.

Add the sugar snap peas and stir fry for 1 minute, continuously tossing to coat in the oil. Drain the vinegar, add the other veggies and stir fry for another minute.



Add the soy mixture and cook for another minute. Add the corn starch slurry as needed to thicken the sauce and cook for one more minute.

Garnish with sesame seeds and serve.

So the grilled Szechuan sweet and sour chicken must be hard, right? Nope, it was as easy as can be and only had two ingredients: chicken and Lawry's Szechuan Sweet & Sour Chicken marinade. [Standard Review Disclaimer]


The marinade is in McCormick's 2010 GrillMates line up and was part of the free sample package that they sent me to try out.

I simply marinated the chicken breasts in the sauce for 1 hour and then grilled it at a grill temp 350-375f (on the Big Green Egg on a raised grid) for 20 minutes, flipping every 5 minutes.


My quick impressions:
  • Great taste.
  • I was worried the marinade might burn on the grill but it did not.While this product boasts a 30 minute marinade time (and it would be good after that), I'd recommend going 1-2 hours for maximum effect.
  • This would go GREAT on grilled wings.
  • I like that the ingredient list does not read like the periodic table of elements.
Usually grilled chicken defaults to something slathered with bbq sauce or maybe a southwestern approach. This is a fun and easy departure from the "same old, same old" grilled chicken for the back yard cook.

I have no problem recommending this marinade to liven up your summer grilling. Look for it in your grocery store, it should be there soon, if not already there.

UPCOMING GIVEAWAY:
The folks at McCormick's are going to give one lucky NMT reader this same sampler pack.

Keep an eye out for the upcoming post on Friday for the details.

20 comments:

  1. Another reason I need a long handled wok.

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  2. I love stir fry's! I have never made one on the grill before. You have inspired me to try it! Thanks!

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  3. Looks delicious and you sure are getting your money's worth from the Egg.

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  4. I think my wok is the most-used pan in my kitchen. I love it so much I use it for things that don't even need a wok. If I could learn to bake cakes in it. I'm pretty sure I would.

    That marinade looks delicious. Only you would stirfry the big green egg. Not that that's a bad thing!

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  5. Beautiful post! I love the sweet & pungent flavors of stir fried veggies and meat. I do remember the first time I used a wok - it was back in the early 80's and we were cooking our way through an asian cookbook! I remember enlisting my dad to fold wontons with me for soup - fun memory!

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  6. Yay for a giveaway :) I love stir fry too and I'm going to try your recipe!

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  7. That beautiful coloring on all the food, especially the chicken!

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  8. That's some good lookin' chicken! I love a good stir fry but mine is {sigh} always stove-top. I'm excited the McC's is going to offer a product package! You know I like a bit of spice to my meals so I'm definitely looking for these marinades next grocery trip.

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  9. Had one for years..found out I had a frying pan that could do the same thing! Gave wok to my son...

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  10. This looks like a perfect dinner!

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  11. I love that you used your wok on the big green egg! Now that's really cooking:D I imagine your neighbors with their windows open so they can get a big whiff of all the tasty food you're cooking up!

    I don't even know where to start. I want to eat the whole plate. The chicken looks terrific and so do the veggies.

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  12. I never learn not to come here hungry.

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  13. I absolutely remember the first time I cooked with a wok, and agree, it was fun. So different and exotic at that time. Hmmmm never thought about using it outdoors on the grill. As always, that meal looks fabulous.

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  14. Looks and sounds really wonderful! Doing this dollar a day challenge has me drooling over those fresh veggies. I still haven't made it over to the farmers market but heading there first thing tomorrow after work!

    I'll be watching for the giveaway :-)

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  15. I'd like the whole meal please...

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  16. Love all the fresh veggies with the chicken.I love stir fry, but have never tried it on the grill.thanks for the idea!

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  17. I wokked alot in college until I decided it was cheaper and easier to just order Chinese takeout.

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  18. I just bought a bottle of the Tuscan sundried tomato marinade - I am using it on Thursday. I hope it is good! Love Lawry's marinades

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  19. Ok wait....did the grilled stir fry taste any different? I mean did it have that grilled flavor at all? this is very intriguing.

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  20. If you have a wok, you can actually try this recipe which can be either a main dish or a side dish.
    http://www.fourgreensteps.com/community/recipes/vegetable-a-side-dishes/vegetable-fried-rice
    Enjoy!

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