Stir-Fry is a meal that you spend more time prepping, than actually cooking, especially on The Big Green Egg.
We have prepared stir-fry for dinner several times and have modified our process over the years.
We purchased the Lodge Cast Iron wok and it is the perfect tool for this job.
Use a long-handled spoon or spatula, as the heat does build in the Big Green Egg.
Make sure all your ingredients and tools are close by, as this meal moves quickly!
Ingredient prep for Stir-Fry on the Big Green Egg
For the dinner below, the following was cut into bite-size pieces…
2 – yellow crooked-neck squash
2 – zucchini
1 – medium eggplant
1 – medium broccoli crown (florets only)
2 – boneless, skinless chicken breast
The following were cut into julienne strips…
1/4 lb. carrots
1 whole Vidalia onion
1 – green bell pepper
We also added 8 oz. of snow peas – which were not cut.
Make sure you have your favorite stir-fry sauce ready.
For the video demonstration, we used a great product, I highly recommend (and we were not compensated for the endorsement), it is Ted McBride’s Samurai Sauce.
To avoid migraines, it is important for me to watch my MSG intake.
Ted’s Samurai Sauce includes the following: water, soy sauce, brown sugar, red wine, vinegar, cornstarch, sesame oil, garlic, and spices. No additional MSG!
It is great for marinading steak, shrimp, and chicken.
CLICK the picture to buy the sauce, we will receive a few pennies for your purchase.
Process for Stir-Fry on the Big Green Egg
- Place the Lodge Cast Iron wok on the Big Green Egg grate.
- Heat the egg to 300º.
- Once heated up, you need to use a high-burn point oil and coat the wok.
- We have used olive oil and stir-fry oil, both work very well.
- When adding vegetables, start with the ones which will require the longest amount of cooking time first…carrots and onions.
- Cook for about 6 minutes, slightly stirring and adding 1/4 cup of your sauce.
- Followed by squash, zucchini, and eggplant. Keep stirring frequently and add another 1/4 cup of sauce. Cook for 5 minutes.
- Add your protein. Stir frequently and add another 1/4 cup of sauce. Cook for 6 minutes.
- Finally, add the broccoli and bell pepper towards the end of the cooking time. Cook for 4 more minutes.
- Make sure everything is mixed up. Spoon into a serving dish.
Video demonstration of the above process…
If you decide to make your own stir-fry, drop us a line below – and we love pictures!
Stir Fry on a Big Green Egg
- Cast Iron Wok
- 2 Yellow crooked neck squash
- 2 Peeled zucchini
- 1 eggplant, medium-sized
- 1 broccoli crown, florets only
- 1 small red onion
- 2 boneless, skinless chicken breast
- Stir-fry oil
- Classic stir-fry sauce
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- Peel and cut up all the vegetables into bite sizes pieces. Leave the broccoli florets in one-inch pieces.
- Cut the chicken breast into bite size pieces.
- Place vegetables and chicken in individual bowls.
- Place wok in Big Green Egg grate, set up for indirect cooking.
- Heat the smoker up to 300ºF.
- Once heated up, add a very high-burn point oil and coat the wok. We use stir-fry oil.
- Start adding vegetables. Add those requiring the longest amount of cooking time first, such as the onions.
- Cook for about 6 minutes, stirring slightly, and add about 1/4 cup of the stir-fry sauce.
- Add the squash, zucchini, and eggplant. Stir frequently and add another 1/4 cup of stir-fry sauce. Cook for five minutes.
- Add the chicken. Continue to stir frequently and add another 1/4 cup of stir-fry sauce. Cook for five minutes.
- Finally, add the broccoli and sprinkle with salt and pepper. Cook for four more minutes.
- Spoon into a serving dish. Serve with fried rice.