© 2008 eleanor hoh

Students tell me one of the most appealing aspects of the "Easy Style" approach to cooking is how it changes their attitudes about the time they spend in the kitchen. While seasoned chefs might appreciate the stir fry tips & techniques and their introduction to new Asian ingredients, people who find cooking a tedious chore often experience a shift in their thinking and begin to see cooking as a creative adventure.

Jeff Lonstein, owner of Everything Wine, (who never cooked prior to attending the class), has become an intrepid explorer at the Chinese market. He recently discovered baby bok choy tips which has now become one of his favorite vegetables. His wife Molly told me, "Jeff stir frys every night... whether we want it or not."

Those of you who have my DVD's are familiar with my husband's explorations of cooking breakfast in the wok (His video, "Wok Up & Smell the Coffee", is on the "Easy Style Starter Disk"). His experiments are also an adventure for me because every morning I experience a new flavor. Every time he comes home from shopping he brings something new to fry. This morning he served stir fried aloe in our omelet.

This aloe is packaged in Thailand and comes in small cubes which he serves either on the side as a cold fruit or hot (stir fried) inside the omelet. It has a very interesting texture because, although it has a high moisture content, it maintains it's firmness when fried. Fry it, you'll like it.  

 "Asian Taste" brand Aloe Vera dessert