I’m all about simplifying weeknight dinners so my latest discovery using oven and wok combo will impress you so much that you’ll want to immediately invite friends over for dinner to show off your new dinner trick, it never fails! Once you’ve got this down, you’ll be able to make loads of variations, see mine below. It’s the same easy technique as my visual roadmap for wok cooking.
1) you won’t need one more cookware taking up counter space
2) you can use whatever you find in your fridge
3) you’ll be guaranteed success every time!
Here are a few things you need to know to guarantee your success…
1) use meat that has a ton of marbling i.e. fat so it doesn’t get dry, I love pork shoulder strips or pork belly. It’s not fat that makes you fat, it’s sugar and starchy carbs. I learned a lot since becoming prediabetic and my numbers are so good, I’m off medication!
2) use firm veggies to include with meat and add less firmer veggies half way through.
3) always start with switching oven on at 345 while chopping aromatics: onion, garlic and ginger.
4) use very little chicken broth or any leftover wine or beer, you don’t want soup!
5) you don’t need much seasonings cause you’ll want to taste the flavors from your meat and veggies! Seasonings can be tamari, dry spice rubs, dry herbs, tumeric ginger (good for digestion and all sorts of health benefits, be aware it’ll turn orangey yellow which I love, more color the better!)
6) use a wide baking tray, trust me you’ll want to make a whole lot of this to last a few more dinners! After filling with veggies and meat, cover tightly with foil and stew for about 1 1/2 – 2 hours, check half way through if you want, but I’ve never had to do anything even after peeking at it!
7) stir fry a veggie that gives contrast and oompf to your stew! Two that were outstanding…bok choy and rappini.
Ready to find out how to make your pork fork tender?
This is not a recipe, it’s a method, along same lines as my no-recipe technique for wok cooking, remember?
Here are more Easy Weeknight Dinner Ideas for Grilling and Wok Stir Fry!
Why Grill and Stir Fry in One Dinner?
Grilled Hoisin Pork Chop with 3 different veggie sides
Grilled salmon and stir fry bok choy
Grilled Swordfish with stir fry zucchini
Hi Eleanor
You are the best in the kitchen, no doubt about it. I would love to buy your cooking video’s. I am not aware if you are selling them now or not. Please advise.
The concept of Wok and Oven cooking is great and I will try it ASAP as I do love the veggies prepared in the Wok………..
I do not eat pork, but I am sure I can use a Chuck roast. It is fatty and good.
Thank you for your advise and information on the salt free products. To date, the one I like the best (I have bought several) is from Costo their Kirkland brand. It is sort of crystal like, I put it in my coffee grinder and made a powder out of it which I really like. It has 21 different spices and is organic. I ordered mine from Amazon rather then looking for it at Costo I do use fresh onions, garlic,and fresh ginger, and a small amount of Tamari. It is a very good combination. Ground curry powder, no salt and organic can also be purchased, in addition to other spices at Whole Foods.
Love your work……
Warm regards,
Loretta
Hi Loretta, thanks for your wonderful support as always. Have you checked your discs that came in your Kit? Glad you’re enjoying all the salt free spices! You can also use same technique for chicken and fish, obviously they will cook a LOT faster, so check it in 20 mins. or so! Keep wokking.
Also check out making frittata in the oven!