We just recently started using a wok more for cooking and added a lot more veggie to the menu, were still eating meat but we eat much more seafood as we can just catch it fresh. So just curious any wok cookers out there got any tips? I recently picked up a couple of large woks from a restaurant for some outdoor use Don't have any fancy flavors to post up right now but were just getting started we've mostly just used the "standard" ingredients with shrimp, chicken, and red fish. Crawfish will be coming in soon so that will be fun to work with. We've been messing around with adding the stir fry on top of an Asian salad most recently Anyone use one of those electric jobs? They look interesting.
I get the crawfish either from the basin for the cost of bait Or I buy them at approximately 2$/LB Shrimp works the same way I mostly buy it now but a friend and I used to run a boat you used to be able to cover the expense with the catch but when gas prices went high the shrimp stayed the same so it just wasn't cost effective anymore.
