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3 dishes show stir-fry combinations using ingredients that may vary due to seasons and availability.

This menu changes constantly because I teach TECHNIQUE, not recipes!

Every dish demonstrates a stir fry combination and versatility of a wok.

Watch ChatChowTV’s short interview about my class here!

Please note: If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, soy sensitive, vegetarian, pescatarian, or vegan; or are pregnant, I am unable to accommodate you due to the nature of this style of cooking, sorry.

AppetizerRainbow Lettuce Wrap with ground turkey and/or toufu puffs and a combination of crunchy, bright colored bell peppers, chayote, jicama, scallions with hoisin sauce & topped with toasted pumpkin seeds.





Easy, One-dish dinner - We’ll choose from a variety of veggies like Bok Choy, Chinese Broccoli, asparagus and protein like beef, pork and/or tofu to demonstrate the ‘mix and match’ technique.





Tilapia in Spicy Brown Bean Sauce - shows the versatility of a cast iron wok!  It’s wide and deep so you can fill with sauce to ‘poach’ the fish. Again, we’ll choose from a variety of seasonal veggies to show how easy it is to substitute or ‘mix and match’.




Of course, everything savored with Fiji Water and Barton & Guestier Vouvray wine!





photo credit:  my friend Brenda Benoit, a fantastic photographer and writer. See her work here.