SEASONED CAST IRON WOK RECIPES

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VEGETABLE STIR FRY | LODGE CAST IRON



Vegetable Stir Fry | Lodge Cast Iron image

You'll never guess the secret ingredient in this stir fry...

Provided by Lodge Cast Iron

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2 - 4

Number Of Ingredients 16

¼ cup of orange marmalade
¼ cup of brown sugar
2 tablespoons of ginger, finely chopped
1 tablespoon of garlic, finely chopped
1 tablespoon of sriracha
2 tablespoons of soy sauce
2 tablespoons of rice vinegar
2 tablespoons of cornstarch
1 tablespoon of vegetable oil
1 of yellow onion, sliced into ¼-inch pieces
4 of large carrots, sliced into ¼-inch pieces
2 cups of mushrooms, sliced into ¼-inch pieces
1 of , 10-ounce bag snow peas
½ of a large Napa cabbage, shredded into ¼-inch strips
1 of can water chestnuts, drained, patted dry
¼ cup of ¼ cup vegetable oil, divided

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. 

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