Have you ever watched those exciting cooking shows where chefs flip delicious stir fry dishes on large flat grills? You can create those same mouth-watering meals right in your backyard with a Blackstone griddle! Blackstone stir fry cooking combines the best of outdoor grilling with the speed and flavor of traditional stir fry techniques.
These versatile cooking stations have become incredibly popular among home cooks who want restaurant-quality results without the hassle.
What makes Blackstone stir fry so special? For starters, the large cooking surface gives you plenty of room to toss and turn your ingredients. Unlike cooking stir fry in a regular pan where things often spill over the sides, the Blackstone griddle keeps everything contained while allowing the intense heat needed for perfect stir fry results.
The appeal of whipping up quick, flavorful meals on your Blackstone can’t be overstated. In just minutes, you can transform simple ingredients into a feast that will impress family and friends. Whether you’re cooking for a crowd or just making a weeknight dinner, Blackstone stir fry dishes deliver big flavor with minimal effort.
What Makes Blackstone Griddles Perfect for Stir Fry
Large Cooking Surface Advantage
When it comes to making stir fry, space matters – and this is where Blackstone griddles truly shine. Most models offer between 28 and 36 inches of cooking surface, giving you plenty of room to spread out ingredients. This extra space means you won’t end up with soggy vegetables from overcrowding. Instead, your Blackstone stir fry will have those perfectly seared edges and caramelized flavors that make stir fry so delicious.
The spacious cooking area also allows you to cook different ingredients separately before combining them. This technique helps each component maintain its ideal texture – something that’s nearly impossible to achieve in a standard home kitchen pan.
Consistent Heat Distribution
Even heating is crucial for successful stir fry, and Blackstone griddles excel in this department. The thick steel cooking surface holds heat remarkably well and distributes it evenly across the entire griddle. This consistency means your Blackstone stir fry cooks uniformly without any cold spots that might leave some ingredients undercooked while others burn.
Most models feature multiple burners (usually two to four depending on size), allowing you to create different heat zones – perfect for moving ingredients from high heat searing to gentler cooking as needed.
The Importance of High Heat for Authentic Stir Fry Results
Traditional stir fry cooking relies on very high temperatures to quickly cook ingredients while preserving their texture and nutrients. Blackstone griddles can reach temperatures well above 500°F, providing the intense heat needed for authentic Blackstone stir fry results. This high heat creates the “wok hei” or “breath of the wok” effect – that special smoky flavor that makes restaurant stir fry so irresistible.
The powerful burners on a Blackstone also recover heat quickly after adding cold ingredients, maintaining the cooking temperature throughout the process. This feature is essential for developing those delicious caramelized flavors without overcooking your vegetables or proteins.
How the Flat-top Design Mimics Traditional Wok Cooking
While traditional woks have curved sides, the flat cooking surface of a Blackstone griddle offers its own advantages for stir fry. The large flat area provides more direct contact between your ingredients and the hot cooking surface, resulting in better searing and caramelization. This direct heat contact is key to developing the complex flavors that make a great Blackstone stir fry.
The slight lip around the edges serves a similar purpose to wok sides – keeping your ingredients contained while allowing you to toss and flip with abandon. Many Blackstone enthusiasts find that this design actually makes stir frying more accessible and less intimidating than using a traditional wok.
Essential Equipment for Blackstone Stir Fry
Recommended Spatulas and Tools
Having the right tools makes creating perfect Blackstone stir fry dishes much easier. Here are the essentials:
- Long-handled metal spatulas – At least two are recommended for the “chopping and scooping” technique used in stir fry
- Metal tongs – Helpful for managing larger pieces of protein
- Bench scraper – Perfect for gathering ingredients and cleaning the surface while cooking
- Heat-resistant gloves – Protect your hands from the intense heat
- Timer – Critical for tracking cooking times of different ingredients
Professional-grade spatulas with beveled edges work best for Blackstone stir fry cooking as they can easily slide under ingredients without damaging them. Look for tools with comfortable, heat-resistant handles that provide good grip even when working with high temperatures.
Oil Dispensers and Containers for Sauces
Proper oil and sauce management is essential for Blackstone stir fry success:
- Squeeze bottles – Fill these with your cooking oils for precise application
- Small bowls or ramekins – Perfect for pre-measuring sauces and keeping them ready to add at just the right moment
- Spray bottle – Some chefs keep water in a spray bottle to quickly cool down areas of the griddle or create steam
Having your liquids organized before you start cooking your Blackstone stir fry makes the fast-paced process much more manageable. Consider color-coding your bottles if you use multiple types of oil with different smoke points.
Organization Tips for Mise en Place on the Griddle
Successful Blackstone stir fry cooking depends heavily on preparation and organization. Here’s how to set up your workspace:
- Use small bowls to organize ingredients in order of cooking
- Arrange your workspace with ingredients on one side and tools on the other
- Consider a rolling cart next to your Blackstone for additional prep space
- Pre-mix sauces completely before starting to cook
- Keep a trash bowl nearby for scraps and packaging
The French cooking term “mise en place” (everything in its place) is especially important for Blackstone stir fry cooking where timing is critical. Having everything prepped and organized before turning on the heat will transform your cooking experience from chaotic to enjoyable.
Preparing Your Ingredients
Protein Options That Work Best (Chicken, Beef, Shrimp)
Choosing the right proteins makes a big difference in your Blackstone stir fry results:
Chicken works wonderfully for Blackstone stir fry dishes. Boneless, skinless chicken thighs provide more flavor and stay juicier than breast meat. Cut chicken into uniform strips or bite-sized pieces against the grain for tenderness.
Beef options include flank steak, skirt steak, or sirloin – all excellent choices for Blackstone stir fry. Slice beef thinly against the grain and consider partially freezing it first for easier cutting.
Shrimp cook extremely quickly, making them perfect for fast Blackstone stir fry meals. Look for large or jumbo shrimp (16-20 count per pound) and remove shells before cooking for easier eating.
Other great protein options include:
- Firm tofu (pressed and dried)
- Pork tenderloin (sliced thinly)
- Scallops (large sea scallops work best)
Tableau des Protéines et Cuisson
| Protein | Best Cut | Preparation Tips | Cooking Time |
|---|---|---|---|
| Chicken | Thighs | 1-inch cubes | 4-5 minutes |
| Beef | Flank | Thin slices | 2-3 minutes |
| Shrimp | 16-20 ct | Peeled, deveined | 1-2 minutes |
Vegetable Preparation and Cutting Techniques
Proper vegetable cutting ensures even cooking in your Blackstone stir fry:
- Cut vegetables to similar sizes for even cooking
- Consider cooking time when deciding on thickness – harder vegetables should be cut smaller
- Diagonal cuts provide more surface area for faster cooking and better sauce absorption
- Julienne cuts (thin matchsticks) work well for carrots, bell peppers, and other firm vegetables
Popular vegetables for Blackstone stir fry include:
- Bell peppers (any color)
- Onions
- Broccoli (cut into small florets)
- Snow peas or sugar snap peas
- Carrots
- Mushrooms
- Bok choy
- Water chestnuts
Remember to keep vegetables separated according to cooking time – quick-cooking vegetables like spinach or bean sprouts should be added last to your Blackstone stir fry.
Sauce Ingredients and Combinations
The sauce often makes the Blackstone stir fry! Here are some essential sauce components:
Base ingredients:
- Soy sauce or tamari
- Oyster sauce
- Rice vinegar
- Sesame oil
- Chicken or vegetable broth
Sweeteners:
- Honey
- Brown sugar
- Mirin (sweet rice wine)
Thickeners:
- Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water)
- Arrowroot powder (for clear sauces)
Flavor enhancers:
- Fresh ginger
- Garlic
- Green onions
- Red pepper flakes
- Five-spice powder
For an easy all-purpose stir fry sauce perfect for Blackstone cooking, combine:
Ingredients Table
| Ingredient | Amount |
|---|---|
| Soy sauce | 1/4 cup |
| Chicken broth | 1/4 cup |
| Rice vinegar | 1 tablespoon |
| Brown sugar | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Cornstarch | 1 tablespoon |
| Garlic (minced) | 2 cloves |
| Ginger (grated) | 1 teaspoon |
Mix all ingredients thoroughly before your Blackstone stir fry cooking begins.
Marinating Tips for Enhanced Flavor
Marinating proteins before cooking can dramatically improve your Blackstone stir fry:
- Marinate proteins for 15-30 minutes – much longer can break down the texture too much for stir frying
- Include an acidic component (vinegar, citrus juice) to tenderize
- Add cornstarch to marinades (1 teaspoon per pound of protein) to create a protective coating that seals in juices
- Drain excess marinade before adding to the hot griddle to prevent steaming
A simple but effective marinade for Blackstone stir fry proteins includes:
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
Mastering Blackstone Stir Fry Technique
Proper Griddle Preheating Methods
Getting your Blackstone properly heated is crucial for successful stir fry:
- Start with a clean griddle surface
- Turn all burners to high and close the lid if you have one
- Allow 10-15 minutes for thorough preheating
- Test the temperature by sprinkling a few drops of water – they should dance and immediately evaporate
- Apply a thin layer of high-smoke-point oil (avocado, peanut, or grapeseed) just before cooking
A properly preheated surface is essential for authentic Blackstone stir fry results. The intense heat creates immediate searing, locking in flavors and preventing ingredients from stewing in their own juices.
Zone Cooking Approach
Creating temperature zones on your Blackstone elevates your stir fry cooking:
- High heat zone (usually right side) – For initial searing of proteins and harder vegetables
- Medium heat zone (middle) – For continuing the cooking process after initial sear
- Low heat zone (usually left side) – For keeping ingredients warm without overcooking
This zone system gives you tremendous control over your Blackstone stir fry cooking. You can move ingredients between zones as needed, ensuring everything finishes cooking at the same time without anything getting overdone.
The Ideal Cooking Sequence (Proteins First vs. Vegetables First)
The order of cooking can significantly impact your final Blackstone stir fry:
Traditional method (proteins first):
- Cook proteins until nearly done
- Remove to a clean plate
- Cook vegetables in order of density
- Return protein to griddle with sauce
- Toss to combine and heat through
Alternative method (aromatics first):
- Sauté aromatics (garlic, ginger, onions)
- Add and cook proteins
- Push everything to lower heat zone
- Cook vegetables in high heat zone
- Combine everything with sauce
Both approaches work well for Blackstone stir fry – the key is preventing overcooking by understanding timing and moving ingredients between heat zones as needed.
How to Prevent Overcooking While Maintaining High Heat
Keeping the intense heat while avoiding overdone food requires some technique:
- Keep ingredients moving constantly with your spatulas
- Use the zone approach to regulate cooking intensity
- Remove quick-cooking items temporarily if needed
- Add dense vegetables before tender ones
- Learn to recognize doneness by color and texture changes rather than strict timing
The Blackstone griddle’s large surface allows you to spread ingredients out, reducing overcrowding that leads to steaming rather than searing – a common problem with pan-based stir fry methods.
Step-by-Step Blackstone Stir Fry Process
Starting with Aromatics (Garlic, Ginger, Onions)
Beginning your Blackstone stir fry with aromatics builds a flavor foundation:
- Apply a small amount of oil to the preheated high-heat zone
- Add minced garlic and grated ginger – they should sizzle immediately
- Keep them moving constantly to prevent burning
- Cook for 30-60 seconds until fragrant
- Add diced onions and continue cooking for another 1-2 minutes
Be careful not to burn these flavor-packed ingredients – they can go from perfect to bitter very quickly on the hot Blackstone surface. If they’re cooking too fast, immediately push them to a cooler zone.
Adding and Cooking Proteins Properly
Protein cooking requires attention to detail for perfect Blackstone stir fry results:
- Make sure proteins are patted dry before adding to the griddle
- Spread in a single layer with space between pieces
- Let them sear undisturbed for 60-90 seconds before flipping
- Cook until just underdone (they’ll finish cooking later)
- Remove to a clean plate if cooking vegetables separately
For delicious caramelization on your proteins, resist the urge to stir too frequently. The direct contact with the hot Blackstone surface creates those desirable brown edges that add tremendous flavor to your stir fry.
Incorporating Vegetables Based on Cooking Time
Adding vegetables in the right order ensures everything finishes cooking together:
Longer cooking vegetables (3-5 minutes):
- Carrots
- Broccoli stems
- Bell peppers
- Onions
- Celery
Medium cooking vegetables (2-3 minutes):
- Broccoli florets
- Snap peas
- Green beans
- Mushrooms
- Bok choy stems
Quick cooking vegetables (1 minute or less):
- Leafy greens
- Bean sprouts
- Bok choy leaves
- Scallion greens
- Pre-cooked baby corn
For the perfect Blackstone stir fry, start with the longest-cooking vegetables and gradually add quicker-cooking ones. Keep everything moving with your spatulas to ensure even cooking across the griddle surface.
When and How to Add Sauces
Sauce timing is critical for Blackstone stir fry success:
- Combine all sauce ingredients thoroughly before cooking begins
- Add sauce only after proteins and vegetables are nearly cooked
- Create a well in the center of your ingredients
- Pour sauce into the well and let it bubble for 30 seconds
- Toss everything together to coat evenly
- Allow sauce to thicken slightly before serving (1-2 minutes)
Remember that sauces will thicken quickly on the hot Blackstone surface – start with a slightly thinner consistency than your desired end result. If sauce becomes too thick, add a small splash of broth or water and mix immediately.
Final Tossing Techniques
The final tossing brings your Blackstone stir fry together:
- Use two spatulas in a chopping and scooping motion
- Toss ingredients from bottom to top ensuring even sauce distribution
- Move everything to a medium-heat zone for final combining
- Add any last-minute ingredients (herbs, nuts, sesame seeds)
- Serve immediately for best texture and temperature
This final toss is where your Blackstone stir fry truly comes together – each ingredient should be perfectly cooked and evenly coated with the flavorful sauce. The large griddle surface makes this easier than in traditional wok cooking.
3 Signature Blackstone Stir Fry Recipes
Classic Chicken and Vegetable Stir Fry
This beginner-friendly Blackstone stir fry is perfect for weeknight dinners:
Ingredients:
Proteins, Vegetables & Sauce Ingredients
| Proteins & Vegetables | Amount | Sauce Ingredients | Amount |
|---|---|---|---|
| Chicken thighs | 1 lb | Soy sauce | 3 Tbsp |
| Broccoli | 2 cups | Chicken broth | 1/4 cup |
| Carrots | 2 medium | Honey | 1 Tbsp |
| Bell peppers (mixed colors) | 2 | Garlic (minced) | 3 cloves |
| Snow peas | 1 cup | Ginger (grated) | 1 Tbsp |
| Green onions | 4 | Cornstarch | 1 Tbsp |
| Cooking oil | 2 Tbsp |
Instructions:
- Slice chicken into thin strips and marinate in 1 tablespoon soy sauce and 1 teaspoon cornstarch
- Preheat Blackstone griddle for 10-15 minutes on high
- Mix all sauce ingredients in a small bowl
- Cook chicken on high heat zone for 3-4 minutes until nearly done, then remove
- Add vegetables in order of cooking time: carrots first, then broccoli and peppers, finally snow peas
- Return chicken to griddle, add sauce to center
- Toss everything together until sauce thickens and coats evenly
- Garnish with sliced green onions and serve over rice
This classic Blackstone stir fry takes about 20 minutes from start to finish once your ingredients are prepped.
Beef and Broccoli Blackstone Style
This takeout favorite is even better made on your Blackstone griddle:
Ingredients:
Proteins & Vegetables and Sauce Ingredients
| Proteins & Vegetables | Amount | Sauce Ingredients | Amount |
|---|---|---|---|
| Flank steak | 1 lb | Oyster sauce | 2 Tbsp |
| Broccoli florets | 4 cups | Soy sauce | 3 Tbsp |
| Yellow onion | 1 medium | Brown sugar | 1 Tbsp |
| Garlic | 4 cloves | Beef broth | 1/4 cup |
| Ginger | 1 Tbsp | Sesame oil | 1 tsp |
| Cooking oil | 2 Tbsp | Cornstarch | 1 Tbsp |
| Sesame seeds | 1 Tbsp |
Instructions:
- Slice beef thinly against the grain and marinate with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon baking soda
- Preheat Blackstone griddle for 10-15 minutes on high
- Combine all sauce ingredients in a bowl
- Sear beef on high heat for 1-2 minutes per side, then remove
- Add garlic and ginger, stir for 30 seconds
- Add broccoli and onion, cook for 3-4 minutes
- Return beef to griddle, pour sauce into center
- Toss everything together until sauce thickens
- Garnish with sesame seeds before serving
The intense heat of your Blackstone creates restaurant-quality beef and broccoli with perfectly tender meat and crisp-tender vegetables.
Shrimp and Snap Pea Griddle Stir Fry
This light and fresh Blackstone stir fry comes together in minutes:
Ingredients:
Proteins & Vegetables with Sauce Ingredients
| Proteins & Vegetables | Amount | Sauce Ingredients | Amount |
|---|---|---|---|
| Large shrimp | 1 lb | Lime juice | 2 Tbsp |
| Sugar snap peas | 2 cups | Fish sauce | 1 Tbsp |
| Red bell pepper | 1 large | Brown sugar | 2 tsp |
| Carrots (julienned) | 2 medium | Garlic chili sauce | 1 tsp |
| Green onions | 6 | Rice vinegar | 1 Tbsp |
| Fresh basil leaves | 1/4 cup | Cornstarch | 1 tsp |
| Cooking oil | 2 Tbsp |
Instructions:
- Peel and devein shrimp, pat dry with paper towels
- Preheat Blackstone griddle for 10-15 minutes on high
- Mix all sauce ingredients in a small bowl
- Cook shrimp on high heat for just 1-2 minutes until they turn pink, then remove
- Add carrots to griddle, cook for 2 minutes
- Add bell peppers and snap peas, cook for 2 more minutes
- Return shrimp to griddle, add sauce
- Toss briefly until sauce coats everything (about 1 minute)
- Remove from heat, fold in fresh basil leaves
- Garnish with sliced green onions and serve immediately
This fresh, light Blackstone stir fry showcases the griddle’s ability to cook delicate seafood perfectly.
Common Mistakes to Avoid
Temperature Management Errors
Even experienced cooks make these temperature mistakes with Blackstone stir fry:
- Not preheating long enough – The griddle must be thoroughly hot before cooking begins
- Starting with too low heat – Stir fry requires intense heat for proper results
- Not adjusting burners for different zones – Create intentional temperature zones for control
- Forgetting that the griddle retains heat – Turn down heat before it’s too late
Proper temperature management is perhaps the most important skill to master for perfect Blackstone stir fry results. Take time to understand your specific griddle’s heating patterns and burner controls.
Overcrowding the Cooking Surface
Despite the Blackstone’s large cooking area, overcrowding remains a common mistake:
- Trying to cook too much at once – Work in batches if feeding a crowd
- Not leaving space between ingredients – Foods need direct contact with the hot surface
- Adding too many ingredients at one time – Stagger additions based on cooking times
- Piling ingredients instead of spreading them out – Single layers cook more evenly
Remember that overcrowding leads to steaming rather than stir-frying. For authentic Blackstone stir fry results, ingredients should sizzle vigorously when they hit the griddle.
Sauce Application Timing Issues
Getting sauce timing wrong can ruin an otherwise perfect Blackstone stir fry:
- Adding sauce too early – It will reduce and become too thick
- Adding sauce to cold ingredients – It won’t thicken properly
- Using too much sauce – A little goes a long way on the hot surface
- Not allowing sauce to reduce – It needs time to thicken and coat ingredients
For best results, add sauce only after proteins and vegetables are nearly cooked through, and give it 1-2 minutes to bubble and thicken before serving your Blackstone stir fry.
Vegetable Size Inconsistency Problems
Uneven cutting creates cooking challenges:
- Mixing large and small pieces – They’ll cook at different rates
- Cutting vegetables too thick – They won’t cook through before burning outside
- Cutting proteins and vegetables differently – Aim for similar sizes for everything
- Not considering density – Hard vegetables need smaller pieces than soft ones
Take time during prep to ensure consistent cutting – it makes the actual cooking process much more manageable and results in more evenly cooked Blackstone stir fry dishes.
Tips for Cleanup and Griddle Maintenance
Post-stir Fry Cleaning Techniques
Keep your Blackstone in top condition with proper cleaning after stir fry cooking:
- Scrape the surface while still warm (not hot)
- Wipe down with paper towels to remove oil and food bits
- For stubborn spots, use water and a griddle scraper (never soap)
- Rinse by wiping with damp cloth if needed
- Dry thoroughly to prevent rust
The Blackstone stir fry cooking process can leave behind sticky sauce residue. Addressing this promptly ensures easier cleanup and better griddle longevity.
Seasoning Maintenance After Acidic Sauces
Acidic ingredients in stir fry sauces can affect your griddle’s seasoning:
- Re-apply a light coat of oil after cleaning
- Heat griddle on low for 10-15 minutes after applying oil
- Consider extra seasoning sessions if you frequently use acidic sauces
- Look for dull spots that indicate seasoning loss
Maintaining proper seasoning is essential for non-stick performance and rust prevention – especially important for Blackstone stir fry cooking where ingredients need to move freely across the surface.
Storage Recommendations for Griddle Tools
Proper tool storage preserves their condition:
- Clean and dry tools thoroughly before storing
- Hang metal utensils rather than storing in drawers when possible
- Keep oil bottles sealed and away from heat
- Store any electronic accessories (thermometers, etc.) in dry locations
- Consider a dedicated storage solution for your Blackstone accessories
Well-maintained tools ensure you’re always ready for your next Blackstone stir fry cooking session.
Conclusion
Why Blackstone Stir Fry Should Become a Regular in Your Outdoor Cooking Rotation
After exploring all aspects of Blackstone stir fry cooking, it’s clear why this technique deserves a regular spot in your cooking routine. The combination of speed, versatility, and outstanding flavor makes it perfect for everything from quick weeknight dinners to impressive entertaining. The Blackstone’s ability to reach and maintain the high temperatures needed for authentic stir fry results gives home cooks restaurant-quality capabilities.
The social aspect of Blackstone stir fry cooking adds another dimension of enjoyment. Friends and family can gather around as you cook, making meal preparation part of the entertainment rather than a chore done alone in the kitchen.
Encouragement to Experiment with Flavors and Ingredients
Now that you understand the fundamentals of Blackstone stir fry cooking, don’t be afraid to experiment with your own combinations of proteins, vegetables, and sauces. Try international flavors beyond traditional Asian influences – Mediterranean, Caribbean, or Mexican-inspired stir fry dishes work beautifully on the Blackstone griddle.
Consider seasonal cooking by using whatever vegetables are fresh and available. Spring asparagus, summer zucchini, fall brussels sprouts, or winter root vegetables can all star in delicious Blackstone stir fry creations.
Final Thoughts on the Versatility of Blackstone Griddle Cooking
The techniques you’ve learned for Blackstone stir fry cooking translate to many other griddle dishes. Once you master temperature control, spatula handling, and timing, you’ll find yourself confidently cooking everything from breakfast favorites to gourmet dinners on your Blackstone.
Remember that practice makes perfect – each Blackstone stir fry session will improve your skills and confidence. Before long, you’ll be creating signature dishes that friends and family request specifically. Your Blackstone griddle investment will pay delicious dividends for years to come through countless memorable meals.
Ready to start your Blackstone stir fry adventure? Gather your ingredients, fire up your griddle, and prepare to create quick, healthy, and incredibly flavorful meals that will revolutionize your outdoor cooking experience!
FAQ
What is the best oil to use for Blackstone stir fry cooking?
For Blackstone stir fry cooking, use oils with high smoke points such as avocado oil (500°F), peanut oil (450°F), or grapeseed oil (420°F). These oils can withstand the intense heat needed for proper stir frying without burning or creating off flavors. Avoid olive oil and butter as they have lower smoke points and will burn on the hot griddle surface.
How do I prevent food from sticking to my Blackstone when making stir fry?
To prevent sticking during Blackstone stir fry cooking, ensure your griddle is properly seasoned, thoroughly preheated before adding any ingredients, and use adequate oil. Additionally, make sure proteins are patted dry before cooking and avoid moving them too soon – they’ll naturally release from the surface when properly seared.
Can I make Blackstone stir fry dishes for large groups?
Yes! Blackstone stir fry cooking is excellent for feeding crowds, but work in batches rather than overcrowding the griddle. Consider keeping earlier batches warm in a low oven while completing the rest. For very large groups, prep all ingredients in advance and consider setting up a stir fry station where guests can choose their preferred proteins and vegetables.
What’s the easiest Blackstone stir fry recipe for beginners?
A simple chicken and vegetable Blackstone stir fry is perfect for beginners. Start with boneless chicken thighs, broccoli, bell peppers, and onions. Use a pre-made stir fry sauce for your first attempt to focus on mastering the cooking technique. As you gain confidence, you can begin making your own custom sauces and trying more ingredients.
How do I clean my Blackstone after making sticky stir fry sauces?
Clean sticky sauce residue by scraping the still-warm (not hot) surface with a metal scraper. For stubborn spots, pour a small amount of water on the griddle while warm and use the scraper to loosen debris. Wipe everything away with paper towels, then apply a light coat of oil to maintain seasoning. Never use soap or abrasive cleaners on your Blackstone griddle.