Since I’ve volunteered to blog about a different Big Green Egg dish every week this summer, our friends over at Big Green Egg were kind enough to share some recipes from their new cookbook for my husband and to try out at home. We’ll be featuring everything from Beer-Butt Chicken to an Apple-Walnut Crostata with Caramel Sauce!
Last night, we tried this Veggie Noodle Stir-Fry alongside some teriyaki chicken breasts and a couple of orange slices. This recipe utilizes a Dutch oven on the Egg and we would recommend using a rather large one as this recipe calls for a lot of veggies! We cooked it in a massive Dutch oven and cut the recipe in half – this worked out pretty well.
The stir-fry calls for fresh veggies like zucchini, crookneck squash, cabbage, snow peas, and carrots. I spent about half an hour chopping and slicing; though the instructions say to slice the vegetables into wide ribbons with a vegetable peeler, and then julienne them with a knife, I left them as wide ribbons to save some time. We’re also not big fans of carrots, so I left those out, and also substituted bagged coleslaw cabbage for the julienned napa cabbage. The dish cooks very fast, so I needed to make sure that everything was laid out before I put anything into the Dutch oven:
After preparing all the veggies and sauce, I lit the charcoal and preheated the Egg to 400 degrees. Once the temperature was holding steady, I put the Dutch oven on to preheat for about 10 minutes, and scrambled upstairs to give my 18-month-old daughter a bath and put her to bed before the timer went off!
With the little one in bed and a hot Dutch oven on my hands, I carried all of my ingredients outside and got to work at the grill. Although we do not have the Big Green Egg worktable, we have a cast iron baker’s rack outside across from the Egg, which has proven to be a great place for keeping tools and food in easy reach. Some type of working area is a must though:
First, I stir-fried the shallots, ginger, garlic, bell pepper, and snow peas in peanut oil for 30 seconds.
Then, I added the cabbage, carrots, zucchini, squash, bean sprouts, and scallions and cooked those for 1 minute.
Finally, I tossed in the homemade sauce and let everything cook for an additional 30 seconds, then took the Dutch oven off the Egg and let it sit on the baker’s rack (thank goodness for more cast iron!) while I shut down the grill. Once inside, I spooned some of the veggies onto each of our plates and topped with sliced radishes and chopped peanuts.
This dish was a nice change from our typical fare, especially when it comes to sides! My husband proclaimed it to be “a nice healthy refreshing summer side” and it was fun to try out a new technique on the Egg. My only complaint would be that it seems like a bit overkill to get the Egg going to cook on it for just a few minutes; so in the future, we will plan on cooking a meat first on the Egg followed by this dish or a variation of it.This dish really shows the versatility of the Egg and it’s a lot more fun and adventurous than staying inside and cooking it over the stove!
If you’d like to try it at home, here’s the recipe:
Veggie Noodle Stir-Fry
Use a vegetable peeler to slice the carrots, zucchini, and squash into wide, thin ribbons, then cut the ribbons lengthwise into thin julienned slices with a knife. You will have a medley of brightly colored vegetables all intertwined like long, thin, beautiful noodles. This is a dish that cooks in a matter of minutes and would go well as a side dish with roasted chicken or pork.
1⁄2 cup freshly squeezed lemon juice (3 lemons)
1⁄2 cup freshly squeezed orange juice (1 orange)
1⁄2 cup rice wine vinegar
1⁄2 cup soy sauce
4 teaspoons red curry paste
1⁄2 cup peanut oil
1 cup sliced shallots
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
2 cups julienned red bell pepper
2 cups snow peas
4 cups julienned napa cabbage
2 cups julienned carrots
2 cups julienned zucchini
2 cups julienned yellow crookneck squash
4 cups bean sprouts
18 to 20 scallions, green parts only, cut in half lengthwise
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh cilantro leaves
1⁄2 cup firmly packed fresh mint leaves
1 cup thinly sliced red radishes
1 cup chopped peanuts
Equipment: Porcelain coated grid, Dutch Oven
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 400ºF.
Set the Dutch Oven on the grid and preheat for 10 minutes.
To make the sauce, use a whisk to stir the lemon juice, orange juice, vinegar, soy sauce, and red curry paste together in a small bowl.
Pour the peanut oil into the preheated Dutch Oven. Add the shallots, ginger, garlic, bell pepper, and snow peas. Close the lid of the EGG and sauté for 30 seconds. Add the cabbage, carrots, zucchini, squash, bean sprouts, and scallions and cook for 1 minute. Add the sauce and cook for 30 seconds. Remove the Dutch Oven from the heat, then add the basil, cilantro, and mint and stir.
Place the mixture in individual bowls and garnish with the radishes and peanuts. Serve immediately. Serves 4 as a main course, or 8 as a side dish
—From Big Green Egg Cookbook/Andrews McMeel Publishing