Chicken Wing "Stir fry"

The question on what determines a stir fry? is it the wok, use of soy sauce, thai paste or that someone from asia should cook it. Ethnically geographically I'm close enough and cook with a wok to warrant the use of the term. I should Google the requirements but I'll leave that to my knowledgeable audience.

We (Wife and myself) received this electric wok (Is the use of an electrical wok cheating, probably) as a wedding present. It is simply one of the best appliances we own and the only wedding appliance that has survived The Cull.

The Cull is spring cleaning on steroids, in a nut shell anything we don't use was disposed off by any means. 15 random appliances including old heaters, pots, pans, brand new cutlery sets even our dining table was cut down. We did make a DIY table that suited our requirements. (I should blog that)

This wok uses about 1.5 KW of energy and generally wok cooking is quite quick, so assume 30 mins cooking time and an Eskom rate of R5.00 pKWh (This is an illustrative cost, actual cost should be lower), which works out to R3.75 for a cooking session. You can also control the heat of the wok and I cook at about 30% of full power so the cost is reduced to R1.25.

This is one of the few times I enjoy food that is cooked quickly. Vegetables change into a vibrant form of their original colour and spice/vegetable/meat flavours combine to form something spectacular.

I chose chicken wings purely because I enjoy them but they have always been fried (Chicken Licken/KFC style). The other plus with chicken wings is that they are quite cheap relative to a whole chicken, 30 p/kg vs 50 p/kg (2014 cost scale).

The question on eating the skin/fat is a debate for all "knowledgeable" people out there. Its weird but observing our "knowledgeable" folk interact on this topic is like watching school yard bullying. Ganging up with like minded opinions (patting each others back), instructing people on "do what I tell you or die" or "do what I tell you because I am a doctor/dietitian/engineer/accountant/school teacher", verbal personal attacks......... this seems like how politicians behave as well, hmmmm.

On to the recipe:

Ingredients:
1 Tbsp butter
2 tsp garlic (smashed, chopped and diced)
2 tsp ginger (julienne)
1 cinnamon stick
1 tsp cloves
1 onion sliced (medium size)
12 chicken wings
2 handfuls string beans (cut to preference length)
1 carrot (cut to preference length) (this was the lat one in the fridge, so I used it)
1 broccoli (broken into florets)

Method:
Turn the wok power dial to 1 or 2 of 6 (16-33%)
Insert butter, garlic, ginger, cinnamon, cloves and onions
Saute until onions are soft
Add chicken wings and sear the skin
Insert beans and carrots and cook until chicken is cooked but not so long that the beans lose their crunch
Add broccoli and mix into existing flavors and leave it cook until broccoli green becomes very vibrant and bright
Serve

Enjoy!