CAST IRON LODGE WOK RECIPES

Steps:

• Combine all ingredients for the sauce in a small bowl and stir. 
• Preheat Cast Iron Mini Wok over medium-high heat for 10 minutes while you chop vegetables. 
• When everything is ready, turn heat up to high and add 1 tablespoon oil to the wok. 
• Stir fry carrots and onions until they soften and are charred on the edges, 3-5 minutes. 
• Remove carrots and onions. Add another tablespoon of oil. Add mushrooms with a pinch of salt. Cook until reduced by half and golden brown.
• Remove mushrooms from the wok and add snow peas. Cook 1-2 minutes, or until just charred.
• Remove snow peas from the wok and add the final tablespoon of oil. Add whites of cabbage first and cook for 3-4 minutes, then add greens and cook another 2 minutes. Remove from pan.
• Add sauce and stir until reduced by half, 1-2 minutes. Then return all the vegetables to the pan. Toss to coat, add water chestnuts. Serve immediately over rice. 

Steps:

•  Cut steak into ¼-inch strips against the grain and marinate in a bowl with ¼ cup soy sauce and baking soda. Set aside for 15 minutes to one hour. 
• Preheat Cast Iron Mini Wok in the oven or over medium high heat. 
• Combine remaining soy sauce with cornstarch, then add garlic, ginger, sugar, and sesame oil to make sauce. 
• Drain steak and shake dry. 
• Pour ? cup water into the skillet and turn the heat to high. Add broccoli and steam until the water is gone or until the broccoli is cooked to your preference. Drain and set on a kitchen towel to dry. 
• Add vegetable oil and swirl it around in the pan. Wait until it is smoking, then add steak. Do not move steak for one minute. 
• Toss steak around in the pan for one additional minute. Remove from the wok. 
• Pour sauce into the wok and bring it to a boil. Return steak and toss with sauce until thickened. 
• Return broccoli to the wok and quickly coat it in sauce. Serve immediately with thin sliced green onions and sesame seeds over rice.