Wok It Out
We sat down with high-energy hitmaker DJ Unk to talk food, music, and dance and to create a simple two-step stir-fry. We reminisced with the ‘06 dance crazes we know and love. How it really brought people together in a fun way. Here are some highlights from our convo:
- Favorite Veggies: Broccoli, Peppers, Onions
- Favorite Proteins: Stays Lean with Chicken and Shrimp
- Not my favorite stir-fry ingredient: Tofu
- His response to working on an inspired recipe with The Gravy: "That would be heaven on Earth!! Love food lol"
Consequently, our go-to pan, the wok, does the same thing: brings everything together - all the vibrant flavors, nutrients, and spices melding perfectly and harmoniously. Gather your closest friends around the table with this easy, fun and straightforward dinner plan.
TIPS TO WOK IT OUT:
No Need to Rush - Cook in batches to keep from overcrowding. A great rule is to never have more than a lb of stir-fry ingredients in your wok at a time.
Hot Wok, Cold Oil - Preheat your wok by turning up the high heat.
Use Oil with a High Smoke Point - some of your options include ghee (Trader Joe’s has a great, affordable one), or coconut oil. Avoid using Olive, Canola, or Vegetable Oil.
Show Out with Sauce - A stirfry isn’t complete without it’s signature sauce. We love chile oils, sesame oil, fish sauce and coconut aminos (again, try Trader Joe’s!).
Turn your overhead vent fan on until you’re done cooking.
DJ UNK'S 2-STEP STIR-FRY SUPPER
1 pound lo mein noodles, cooked and cooled
2 Tablespoons ghee or coconut oil
3 garlic cloves, peeled and thinly sliced
1 teaspoon cumin, ground
1 tablespoon red curry paste
1 tablespoon madras curry powder
2 ¼ cups unsweetened coconut milk
1 ½ cups chicken stock
1 tablespoon honey
½ teaspoon turmeric
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 pound raw shrimp, peeled and deveined
3/4 cup onions, sliced into rounds
3/4 cup green peppers, chopped
1 tablespoon cornstarch
2 tablespoons flour
⅓ cup scallions, sliced for garnish
Fresh lime slices for garnish
Saute: Start with coating your wok with a tablespoon or two of ghee or coconut oil. Next, add in all your veggies. Wait a minute, then add in your noodles. Wait a minute,again, and add in your cooked chicken. Mix for another minute.
Sauce: Once your protein is cooked, and your veggies have almost reached your desired tenderness, you’re going to add in some sort of liquid or sauce.