CAST IRON WOK STIR FRY 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:

• Set the Cook-It-All’s skillet/wok in a bed of coals. Preheat to medium-high heat. 
• In a resealable plastic bag, combine beef tips, soy sauce, honey and ginger. 
• Cut bell peppers and onions in strips and top asparagus.
• Add canola oil to the skillet/wok. Blister tomatoes for 1-2 minutes.
• Discard beef tips marinade and sear beef for 1-2 minutes on each side. Remove beef from Cook-It-All.
• Using oil as needed, add onion, bell peppers and asparagus. Stir-fry for 2 min.  Add remaining vegetables and garlic; stir-fry for an additional 7-10 min. 
• Top with blistered tomatoes and serve with pre-made rice. Season to taste.