Be a Wok Star!
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Nice chill tonight, perfect for end of the week to clear my fridge!
I started off wanting soup, had some chicken broth, mushroom juice as base. Put this in my cast iron wok! Perfect vessel to do this.
I knew I was going to cook a few different batches, so a wide area is perfect to scoop out.
Cooked up whole wheat penne & put in two soup bowls.
Added to soup: mui choy leftovers from pork belly, toufu & toufu puffs. Scooped out & put over penne in bowls.
Then added to soup: leftover veggies with eggplant & rapini. Last minute, added in fresh bok choy & scallions.
Poured all veggies & soup over toufu, puffs & penne. Done! Yummy. Comfort food made from leftovers!!!
See how versatile a wok can be!
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“Be open to new ways to do things” is my New Year’s theme! This strata was inspired by my friend Renee at Flamingo Musings. Hers was spinach, tomatoes. I used zucchini & tomatoes, gruyere cause that’s what I had in my fridge.
I use a recipe as a ‘base’ to work an idea for a dish then substitute with what I have! So, with this same concept is how I teach my wok cooking!
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