Stir Fry on the Blackstone

[lunchman]

I had intended to make Pork Egg Rolls the day I made the Hot and Sour Soup. Didn't happen. Didn't happen today either, but I wanted to use up some leftover veggies, so:

Stir Fry on the Blackstone in the snow

Lightly snowing here in Mass, 1-3" expected. Not a problem. I gathered together some veggies that I've been wanting to make use of:

Red and Green Bell Peppers
Eggplant
Green Cabbage
Carrots
Mushrooms
Sweet Potato
Ginger
Baby Corn, canned
Broccoli

I sliced the carrots and sweet potatoes matchstick size, the peppers and eggplant were cut into thin strips, the cabbage shredded.

I had some thin pork loins I bought for the Pork Egg Rolls, sliced them thinly and into a quick marinade with Soy sauce, cornstarch, etc. Same marinade recipe I used for the Hot and Sour soup.

Out to the Blackstone with the Pork, Sweet Potato, Cabbage and Eggplant -

Mushrooms, Red & Green Peppers and Carrots are added when there's sufficient room -

Getting steamy on the griddle, with the cold air and the snow. Added the corn and broccoli last -

It all cooked up quickly since everything was cut small, so it's time to stir it all together -

Lunch is ready to be served -

The nice thing about stir fry is you can add any veggies you want. I'd never considered adding sweet potato and eggplant before, but they both were a nice addition. Maybe with the leftovers I'll consider making egg rolls. :mrgreen: But probably not.

Thanks for following along with a stir fry adventure in the snow.

Regards,
-lunchman

 

[Big George's BBQ]

Looks amazing as usual Dom. I need to try to convince Kay that we need one of those Blackstone's

 

[cowgirl]

Looks amazing, Dom!! I bet it was delicious! :grin:

 

[Bill-Chicago]

Looks good Dom!


I dare you to jump in that puddle on your deck!


I have been meaning to stir fry on the Blackstone, this gives me the reminder/inspiration I need!


I also still haven't tried "velveting" some beef for stir fry like the Chinese places do, which is how they make the beef so fork tender.

 

[ronbrad62]

Holy cow that looks good! I'm going to do teriyaki chicken on the grill tonight and I found a package of stir fry veggies in the freezer, but it won't look anything like that. Maybe if it was snowing....

 

[ssv3]

Killing it on the griddle Dom. Looks awesome!

 

[Greygoose]

I’ll take 2 orders and a couple of pairs of chop sticks,,,

 

[bowhnter]

I almost went to an Asian place for lunch today, now I wish I would have.
Looks great!

 

[lunchman]

Looks good Dom!


I dare you to jump in that puddle on your deck!


I have been meaning to stir fry on the Blackstone, this gives me the reminder/inspiration I need!


I also still haven't tried "velveting" some beef for stir fry like the Chinese places do, which is how they make the beef so fork tender.

I won't take you up on that dare Bill, as that's the center of the pool cover. :mrgreen:

The velveting with the cornstarch really works well, the pork tenderized nicely.

 

[Stingerhook]

You sure know how to make one hungry Dom.

 

[Mike Twangzer]

That's Dom excellent !!!!

 

[kevinstaggs]

Dom, I like everything about this post, but the snow. At least you're eating good...

 

[16Adams]

Awesome

 

[Tango Joe]

Now that's a fully stocked blackstone!
Great cook

 

[lunchman]

Yesterday I experimented by turning the stir fry into "egg rolls". I need to remind myself that spring roll (rice) wrappers are not egg roll wrappers. I chopped the stir fry mixture a bit finer, then rolled up some spring rolls.

A few were pan fried in a cast iron skillet, the remainder baked in the oven. The results: Meh!

I'm not sure what I was thinking by substituting rice wrappers, they're fine to eat but not what I was looking for.