Wok cooking
Wok cooking is one of those techniques you can endlessly adapt and reinvent. Whether you’re making noodles or rice with meat, fish, or tofu and veg – with the Big Green Egg, you’ll have a flavour-packed dish on the table in no time. The bonus? It’s a one-pan meal, so there’s less washing up!
The Big Green Egg is ideal for wok cooking. Your wok sits directly above or just above the glowing charcoal, allowing it to reach very high temperatures. This makes the kamado a perfect wok burner. Your ingredients cook quickly and evenly – and gain a subtle, smoky touch from the charcoal.
Wok cooking on the Big Green Egg
Wok cooking is a fast technique that involves briefly stir-frying ingredients at high temperatures. Fire up the charcoal in your Big Green Egg to 220-240°C, which is ideal for stir-frying. The radiant heat from the charcoal instantly heats the wok, while the convection heat – the air circulation and ceramic heat reflection – ensures perfectly cooked food. Vegetables retain their colour and remain nice and crisp, while meat and fish remain juicy and tender.
The right set-up: preparing your Big Green Egg
Use the convEGGtor Basket in combination with the wok, or place the wok directly on the stainless steel grid if preferred. The Big Green Egg wok is ideal because it heats up fast and provides plenty of space to stir and toss ingredients efficiently. Once your kamado is up to temperature and the wok is in place, let it preheat for at least 5 minutes before cooking.
Essential wok tips
- Wok cooking is a quick method, so prep all ingredients in advance.
- Cut all the ingredients into equal, bite-sized pieces.
- Use oils with a high smoke point (e.g. sunflower or peanut oil).
- Stir frequently for even cooking. Close the lid of the kamado in between tosses to retain heat.
- Stir-fry in small batches for the best results.
- Start with the ingredients that need the longest cooking time.
Endless variety with stir-frying
The possibilities are endless on the Big Green Egg. You can cook in a wok with:
- Meat: chicken, beef, pork tenderloin
- Fish: prawns, salmon, white fish
- Tofu: ideal for vegetarian dishes
- Vegetables: broccoli, bell peppers, sugar snap peas, pak choi
- Noodles and rice: perfect as a hearty base
By mixing, matching and experimenting with different seasonings, you can give your stir-fry dish a new twist every time.
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What temperature is ideal for wok cooking?
The ideal temperature for wok cooking in a kamado is between 220 and 240°C, which is easy to reach and maintain with the Big Green Egg.
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Why should I prepare all the ingredients in advance?
Wok cooking is a fast cooking technique If you’re still chopping during cooking, ingredients may burn or cook unevenly.
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Should I use oil in the wok?
Yes – choose oils with a high smoke point like sunflower or peanut oil. They’re suitable for the high temperatures needed for wok cooking and won’t burn.
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How do I know when my wok is hot enough?
Drop a little water into the wok. If it evaporates instantly, the wok has reached the right temperature to start stir-frying.
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Can I cook large batches in the wok?
It’s best to stir-fry in small batches. This makes it easier to stir the ingredients evenly and get the best result.
