STIR FRY CAST IRON WOK RECIPES

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.

Steps:

• Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
• Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
• Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
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