Chris Capell’s Wok Veggies on the grill (we used a Big Green Egg for this cook and put the video on Facebook Live) is one of our favorite ways to enjoy fresh, in-season vegetables. The high heat and oil work their magic to give your stir-fry that irresistible wok-hay flavor while letting the subtle flavors of your vegetables shine through! Crisp-tender and bright, the shorter cooking time allows these veggies to retain more of their vitamins than grilling, baking, or roasting. Healthy? Check. Tasty? Check. Try it with your favorite vegetables, or even use some pineapple for a fresh twist.
- 1/8 – 1/2 cup vegetable oil, depending on cooking vessel***
- 1 tsp sesame oil
- 1/4 cup soy sauce
- 1 Tbsp Sriracha sauce (optional)
- 2 Tbsp Dizzy Pig Shakin’ the Tree
(or your favorite Dizzy Pig seasoning)
- 3 cloves fresh garlic, pressed or smashed
- A few pounds of whatever veggies are fresh:
- Sweet Onions
- Bell peppers
- Bok choy/Shanghai cabbage
- Prepare your grill for hot direct cooking, approximately 500°F.
- Mix marinade ingredients together.
- Cut veggies up into similar sized bite-sized pieces and put them in a large bowl.
- Pour marinade over veggies and toss well (up to an hour before you will cook them).
- Heat perforated pan/wok for a couple minutes until sizzling hot.
- If using a wok/pan with no holes, add a tablespoon or so of oil and wait a few seconds for the oil to heat up.
- Dump in veggies in workable batches. Don’t overcrowd the pan if you want that wok-hay flavor.
- Toss every 15 seconds for just a few minutes, or to desired tenderness.
- If desired, hit veggies with a light dusting of fresh seasoning at the end.
***Use lesser amount of oil if you’re using a wok/non-perforated pan. A perforated pan will allow any unused oil to flow through, resulting in non-greasy vegetables.