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