I did a stir fry on my Razor griddle last night including: zucchini, carrots, broccoli, cabbage, baby bok choy, onions, green and red peppers, and bean sprouts. We used up the remaining thin sliced beef and pork from our hot pot meal for the holiday (same type of meat that you find at a Mongolian BBQ). I bought the Razor to be able to make good, nutritional, low calorie meals, particularly Mongolian BBQ's at home. I find that a griddle does a better job than a wok unless you are making small quantities. It is easier to grill the vegetables. (When I use a wok I usually end up adding liquids and steaming the vegetables, which is good, but not the same as grilling.) Also, I pre-steam the carrots and broccoli before I put them on the grill. They take a long time to grill if you don't and you could end up over cooking the other vegetables. If you have an Asian market nearby you can upgrade the vegetables. Also, to lower the carbs I pile on shredding cabbage instead of using rice or noodles.
Here are some pictures of past stir fries. This one was done last year with a bottom round roast that I smoked. It would have been better if I had my Dalstrong knife at the time so I could have sliced the beef thinner.
As I write this, I am eating left over stir fry for breakfast.
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