One of my favorite pieces of cookware that Tony brought into our marriage is a cast iron wok – it holds such remarkable heat! And speaking of heat, this is what I used on mine and boy, by the time mine was done I was about hacking up a lung! Um, note to self, add this AFTER the stir fry is done off the heat!
Here is mine all together:
- 3 ounces sliced sirloin
- 2 ounces firm tofu
- 3 ounces shrimp
- 1/2 cup cooked rice
- 3 ounces broccoli
- 2 ounces sugar snaps
- stiry fry sauce
Off to go relax! Hope everyone had a good Monday. See you at breakfast!
I’m still leery about trying it! I just have to do it!!
Jenn, this time I did not, since it was a quick stir fry, however, if I bake it, I just put a paper towel over the tofu and put a cast iron skillet on it and leave it for like an hour. It doesn’t taste like anything but what you cook with it!
I still have to try tofu in a stir fry like that. I think I might like it. You use just the firm kind right? Am I supposed to weigh it down first to get all the liquid out? What do you do??
I love using the wok for stir frys. I have stir frys almost every day. tehehe.
And you are right it’s the perfect conductor of heat. The hard part is treating it.
Oooh, spicy! I had spicy shrimp scampi today- sometimes i love it when my food makes me sweat, in a good way, haha.
I’ve given you an award… by the way 😉
Stir fry is SOOOOO good!
Loooove spicy stir-fries!!
Have a great evening!!!