quote:

Originally posted by Phil Hartcher:
Mark
The wok is a great addition for the kettle or for a sideburner on a gasser. There are many good recipes available you are only restricted by your imagination.
Here are a couple that you may want to try.

Tasmanian Scallops with Champagne
A special thanks to my mate Steve from Tasmania for this recipe.
This dish is cooked in a Wok on the side burner of your Gas BBQ or using the Weber Kettle Wok with direct heat. Once you have eaten scallops this way you will be spoilt for life. Trust me!

1 kg fresh Tasmanian scallops
1 bottle of brut Champagne or good quality, dry, sparkling Chardonnay.
300 ml fresh cream
1 shallot (chopped)
1 chicken stock cube
Let the scallops stand in the fridge for a few hours. Drain off all moisture before cooking.
Pour about 1/2 a bottle of the champagne in the wok and bring to the boil. Add the scallops and bring back to the boil and simmer for 2 minutes, turn the scallops continually. The scallops should just be turning white in the middle.
Remove and drain the scallops and set aside. Bring the champagne back to the boil and slowly add the; stock cube, cream and shallot, simmer for about 10 minutes until the mixture has reduced to half. Add the scallops again and heat through (about 1-minute).
Serve immediately on a bed of rice. Serve the unused champagne as the accompanying drink.
For a different taste use 1/2 clove of garlic instead of the shallot. Do not use more than 1/2 a clove of garlic as the secret of this dish is in the taste of the champagne and scallop with the infusion of the cream.

Honey & Soy Mushrooms
20 to 30 small button mushrooms (stalks removed)
1 tablespoon cooking oil
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon roasted sesame seeds
1 small chilli finely sliced
Mix the honey, soy sauce and oyster sauce together. Heat oil in wok on BBQ side burner or using the Weber Kettle Wok, add mushrooms and cook for 2 minutes moving continually. Add honey and soy mixture and continue to cook the mushrooms ensuring that the mushrooms are well coated. When the mushrooms are cooked and the sauce has thickened, place the mushrooms in a serving dish and sprinkle with the sesame seeds and chilli slices.

Easy Garlic Seafood
1 Kg fresh green prawns peeled with the tails on (you can substitute the prawns with any other type of fresh raw seafood without skin that will absorb the flavours)
1 Bottle of dry white wine or sparkling wine
1 cups of thickened cream
4 cloves of garlic minced (or to taste)
1 chicken stock cube
salt to taste
cornflour slurry for thickening
Let the sseafood stand in the fridge for a few hours. Drain off all moisture before cooking.
Pour about 1/2 a bottle of the wine in the wok and bring to the boil. Add the seafood and bring back to the boil and simmer for 3 –4 minutes, gently turning the seafood to ensure all is cooked. The seafood should be opaque to slightly white in the centre. Do not overcook.
Remove and drain the seafood cover with foil and set aside. Bring the wine back to the boil and slowly add the; stock cube, cream and garlic and simmer for about 10 minutes until the mixture has reduced to half. Add the sea again and heat through (about 1-minute), add the cornflour slurry and thicken to a thick consistency.
Serve on top of a steak as surf and turf, or serve with a crusty bread.

Regards

quote:

Originally posted by Dan Moore:
You wrote:

anyone ever heard of a 18 1/2 inch weber wok??

Adrian

Weber makes a solid stainless steel wok for both sizes of the kettle grill. It is pictured in an earlier post.

Dan

quote:

Originally posted by Phil Hartcher:
Mark
The wok is a great addition for the kettle or for a sideburner on a gasser. There are many good recipes available you are only restricted by your imagination.
Here are a couple that you may want to try.

Tasmanian Scallops with Champagne
A special thanks to my mate Steve from Tasmania for this recipe.
This dish is cooked in a Wok on the side burner of your Gas BBQ or using the Weber Kettle Wok with direct heat. Once you have eaten scallops this way you will be spoilt for life. Trust me!

1 kg fresh Tasmanian scallops
1 bottle of brut Champagne or good quality, dry, sparkling Chardonnay.
300 ml fresh cream
1 shallot (chopped)
1 chicken stock cube
Let the scallops stand in the fridge for a few hours. Drain off all moisture before cooking.
Pour about 1/2 a bottle of the champagne in the wok and bring to the boil. Add the scallops and bring back to the boil and simmer for 2 minutes, turn the scallops continually. The scallops should just be turning white in the middle.
Remove and drain the scallops and set aside. Bring the champagne back to the boil and slowly add the; stock cube, cream and shallot, simmer for about 10 minutes until the mixture has reduced to half. Add the scallops again and heat through (about 1-minute).
Serve immediately on a bed of rice. Serve the unused champagne as the accompanying drink.
For a different taste use 1/2 clove of garlic instead of the shallot. Do not use more than 1/2 a clove of garlic as the secret of this dish is in the taste of the champagne and scallop with the infusion of the cream.
...
Regards

quote:

phil, thanks for posting your recipe over and over. i am being sincere since i just did it! i first saw it when searching for wok recipes. i did a stir fry months ago and wanted to try something else. it was great and none too rich. the only mod i made was to use angel hair pasta instead of rice.

thanks for sharing!