Breakfast in my Wok

I cooked our entire breakfast this morning in my new wok.

I started with cooked 3 slices of thick sliced pepper bacon. This is actually recommended by Grace Young as a method to season your pan. I can see why too as I watched the wok start to glow with every swirl of bacon fat. Sinful!

After the bacon crisped up I put it on some paper towels to soak up some of the excess grease. I poured off most of the bacon fat the added an addition teaspoon, or so, of peanut oil in the pan. After swirling that around a bit I added some par boiled cubed red potatoes to the wok. I moved them around the pan a it then let them set to form a nice brown color.

When the potatoes were almost finished I added some green onion to the wok. Swirled them around a bit then removed the potato mixture to a bowl.

Turning the heat down a bit I added another teaspoon of peanut oil, I could have used butter here but decided to save a couple of calories plus I had butter on some corn on the cob last night and I try to ration my consumption as much as I can. Sorry, I digress, I swirled the oil around a bit and poured in some beaten eggs to scramble. 

Just when the eggs were almost finished I added the potatoes back into the wok. Stir fried a couple of minutes then served the mixture with the bacon on a whole wheat tortilla with homemade red chili mole sauce. Now that's another blog.

This was delicious and the wok did not stick to speak of. Maybe a little here and there when I was doing the potatoes but it was quickly lifted off the surface with all of the stirring action.