When cooking with a Wok, spread the food out in a single layer, using the sides of the wok just as you would normally use the bottom of a flat pan. No more piling all the pieces up in the center. The shape of the wok is made to cook the food along the "walls" of the wok. This also let's any extra oil pool down to into the center, so if you do end up adding too much oil, you don't have to let the food sit in it. Quick Note: Soy Sauce during the cooking will go nicely w that Basalmic Vinegar drizzled on at the end! Good idea to use a wok on the Giant Rocket 🚀 ❗ Now I'm ready for some stir fry too!!! Well- you asked! So here's my recipe: 🧄🧅🍄🍚🥩 And bell peppers too -but no emojis for that! I can't write a recipe without instructions, so it might get kinda long for a comment... Cooking is mostly intuituve... 1.) Timing is EVERYTHING!!! 2.) Have all ingredients ready before cooking - that's really important! The whole dish will be done in 3-5 minutes depending on how hot the pan is. And the Rocket Stove definitely makes for a super hot pan! 3.) Stir almost constantly, cooking the food up on the sides of the pan, always in a single layer. So - A.) Mix down in the center, then layer the food on the side. B.) Stir. C.) layer on the side again. D.) Wait 15 seconds. E.) Repeat. F.) When adding ANY liquids- Like Soy Sauce: Drizzle them in a circle along the TOP of the wok - this allows the liquids to melt into the food as gravity takes it down toward the center. This also flavors the wok's surface, which reflects in the taste of the food. As Americans we are used to piling everything into the center of the pot. Cooking with a wok is the opposite! And I think it's a lot of fun!! Tastes great too!!! G.) If the food starts to look dry, you can stir it down into the bottom center, coating it with oil, then back up to the sides to cook. Now get started: Heat the dry wok first. Next, when the wok is hot - Lightly oil the wok, just like you did when you were seasoning it - or just drizzle a light bead of oil in a circle along the top rim, letting it melt down into the center. When the wok is hot all over, and the oil is covering the sides completely, (but before the oil burns) you start adding the food. Add the foods that take the longest to cook first, like onions. Followed by bell peppers. If you want a bit of salt: Use Soy Sauce for salt now, go lightly at 1st! Probably a spoonful I would guess (drizzle once around the rim!) Add a couple flakes of pizza peppers, or just black pepper now too - whichever you like. Wait a couple minutes, while stirring quite often. Mushrooms are next. When they are done to your liking, add the final ingredients: The meat, and garlic. Slice the meat & garlic into thin strips, NOT CUBES. Add the meat and garlic at the very end, they only take 30 seconds to 1 minute to cook. ☆ Garlic burns REALLY FAST!! So be careful with the garlic timing bcuz it turns bitter when cooked to long. Certainly the sliced garlic only needs about 20-30 seconds to cook in a very hot pan. Also, the thickness of the garlic will decide on the cook time. So if it is smashed thru a garlic press, this will make for maybe even 10-15 second cooking. (But that's the way I like it best!) General rule: When you can smell the garlic as it wafts up, and it WILL waft!!! That means it's done. Served over a bed of white rice. That's my Americanized traditional recipe. * Note: I would refrain from adding the Basalmic (but that's just me). However, if you really like it, I think it will do best by adding it at the same time as the garlic, as the sugars in it will tend to burn quickly. Have Fun! ♡♡♡

Ha! Wok-it stove! So surprised with the color change on the pan. Thanks for this great video!

I built that concrete bucket design of yours. I put square end clamps in the bottom of the bucket (top side) to have handles when cold and for the pan when in use. Ill send a pic if you want

As the size of the burn chamber scales, so must the height of the riser...that's why this stove isn't really rocketing. You know I love your videos and your overall attitude about everything "green", but you can't get away from the geometry of a proper rocket stove and still get the burn characteristics. At the same time, if you got a full rocket-stove going, metal spalling would become a major issue, so it might be for the best. I think this is a cool unit for outdoor cooking. It makes use of what would otherwise be discarded biomass and is therefore carbon neutral, so long as we grow trees. :)

So fun to see the Wok-It Rocket in action! Maybe you could add a damper to the fuel opening to help the rocket action and restrict the air flow just a bit? As for the stir fry ingredients - Snap peas, egg, shrimp, and cashews would be my first suggestions. I'd also recommend soy sauce over the balsamic glaze, but that's me!

You can actually season the rocket stove aswell by heating the outside and drenching it either with vegetable oil or lard so it won't rust nor weather and it will turn to a beautiful colour

Interesting that they would tell you to season with Olive oil. I've always heard that peanut oil is the only oil that can stand up to the heat of stir fry. But I've been wrong before. For me the most important thing for stir fry is to put the things that take the longest to cook first, then add shorter cooking stuff later. You can pull food up the sides where it is cooler while you cook something else in the center. For a big batch I might pull the vegetables out to a plate then cook the meat and add the vegetables back in the end of a few seconds to warm it up before serving. But whatever. As long as you can eat it, you have done well..

Nice. I was trying to figure a way to properly scorch my stirfry. Thanks, bro.

Thanks, looks like you did a great job. I have been looking for a hammered wok. "We will not falter - We will not fail." Thanks for the video. God Bless Stay Safe

Not bad for a batch of Uh-Yuk. Let the oil come up to smoking hot before you put any ingredients in the pan. Hot oil is the secret to stir-fry. Cold oil soaks right into ingredients and makes it oily. That way your cook is done in two or three minutes. No oil soaked into the vegetables. Same goes for the proteins.

Looks like fun. Yep that , spot under handle. Turn wok upside down to season that section. Lots of good advice In comments. Use the sides. Recipes. There are many. Try carrots in slivers. With broccoli stalks slivered and cut meat in long thin strips. Add sesame oil instead. A well seasoned wok doesn't need much oil. Experiment. Try noodles in it too.

Look up KZfaq users , "Sue and Gambo", if you are serious about learning to cook with a wok. Their recipes and techniques have been a huge influence on my wokery.

IMHO... Your stoves would work better if they were at least twice as tall - same dimensions otherwise - just taller. The farther the "contained" heat can travel (upwards) the more draw (suction/vacuum) it will have and therefore the more "rocket" action. Also as another commenter posted, restricting the inflow of air to some degree will result in a "fanning the flames" effect. My stove will actually "chug" like an old coal fired train engine when it is first lit up. I really need to make my own video lol. Also, if you're interested, check out a YT channel called "StoveTV" He builds all kinds of unique versions of "rocket stoves" Many just using industrial kitchen equipment.

You're supposed to use steel wool to scrub it with but all good you got to eat it

To me, it looked like you used too much oil. When I used to do stir fry for my family, I only used 1 Tablespoon of oil. I didn't have a wok; so, used a cast iron skillet. Maybe it would not have been too much oil if you used more ingredients.

Funny when I watch your videos I always wonder what your wife thinks about all your shenanigans in the back yard. Now you say, “these are the only ingredients my wife trusts me to cook”, hahahaha!

I enjoyed you video I am a new subscriber. As for the XL Rocket I would buy one. Really like the larger size. Again enjoyed the video and as always be safe and be green.

Yummy wok it rocket stove

Finally something other than boiled eggs ;)

Another great video 👍 i wonder if u were to season the entire rocket king in the same fashion as the pan if it would help endure the elements being outside.

You should use used animal fat to season it, for your first few times. Veggie oils makes it smell weird later on

Nicely done Tom! 😃👍🏻👊🏻

Some of the mushrooms you’ve been growing sure would’ve been good in that stirfry.

Nice Rocket Stove! I should make one. Only bigger. Much bigger! 🤣

Thanks for sharing this video. Next time you plan on a wok meal use one of the other RK stoves to prepare a couple cups of rice. Bring water & rice to a boil, cover and let it cook over dying embers. Add vegetables, nuts and greens into the wok. The prepared rice can be added to the mix and cooked together. Looking at the start I wondered if you still have the steel arch from the opening and use it as a damper to restrict airflow. Can you add cement siding inside the rocket to buffer and concentrate the heat? Good reference to StoveTV. Greetings from NEO. Stay safe. Peace brother.

VERY NICE YOUR VIDEO , I WILL LEARN COOKING , BE FINE , SEE YOU LATER , THANK YOU

Complimenti ottimo lavoro

Worst thing you can do is season a wok with olive oil, you want a high smoke point neutral oil.

I did the same with Stodoys :)

Nice, but I don’t think the design scales well up to that size. Doesn’t seem to be rocketing as well as the smaller ones. 🚀

thats the rocket stove i need. i love fried rice and my electric stove just cant do it. how much for buy one?

"olive oil" nope !

What? No chopsticks?

It looked like you didn’t enjoy that at all