Wok Star Eleanor Hoh

Be a Wok Star!

Eleanor Hoh

Seasonal Foods (Updated)

By 2 Comments


Source: The Miami Herald Business, 2.13.09

Department of Agriculture and Consumer Services new website lists fruits, vegetables, seafood harvested in Florida and which are in season. Also, there are tips about how to choose, store and prepare fresh seafood.

Currently, celery, radishes, tomatoes, spiny lobster and stone crab.

Fry it, you’ll like it…

I love Ralph’s(my hubby) phrase, it never gets old.

Now you know what’s seasonal in veggies and seafood, it’s easy to make tasty dishes with them. I’ve listed many Organic Farms and Markets in S. Florida as well as out of state. Mark Bittman, The Minimalist, New York Times columnist wrote a great article about “Eating Food that’s Better for You, Organic or Not” that reflects so much of the same philosophy I have – “that the organic question is a secondary one” when we don’t eat enough vegetables in the first place!

Light stir frying keeps the veggies crispy, crunchy and with just a dash of tamari and medium drinking sherry, you’re good to go.

Here’s a potluck veggies dish of Curly Kale with Bell Peppers I made for my Movie Club buddies recently. The main course was Ina’s delicious mahi mahi with cream sauce done two ways, one with spinach and other with dill. Stephan, a professional chef made an exquisite warm salsa verde appetizer. Unfortunately, I was so eager to eat, I forgot to take photos, sorry. I think everyone was relieved because they’re sick of me saying, “don’t eat yet, gotta take photos!” Anje kept asking for the recipe, so here it is.

So Frugalicious, it’s my favorite new word…

what you’ll need
1 whole bag of ready washed and cut curly kale (easy and convenient)
1 orange bell pepper
1 yellow bell pepper
handful of cooked quinoa (I love this nutty grain, so light, great replacement to rice)

dash canola oil
smash 2 cloves garlic
shred 2 thin slices ginger
dash tamari
dash medium drinking sherry or white wine

cast iron wok or skillet (failing that, stainless steel, NO non-stick pans please)
Serving platter
(you can see my wonderful silver turin (that Kyra of Theine tea salon gave me). It’s perfect for potluck, it’s lightweight with a slot for serving spoon and a lid and it looks beautiful and exotic, thanks Kyra! I think you can get at Thai markets, I know Thai restaurants usually serve their rice from this).

Heat your cast iron wok or skillet to high.
The minute you see wisp of smoke, add oil, add garlic and ginger (g&g).
Add whole bag of kale, quickly stir fry around and cover with lid. This will immediately shrink down. It will be quick, so get ready to dish out to platter.

Next, do same process, add oil, add g&g, add orange and yellow bell peppers and fry till the texture you like. Add kale back in and the quinoa, add dash of tamari and sherry to taste and PRESTO!

Cool the dish in the wok prior to adding to turin. Eaten at room temperature. Perfect with any main course. Try it with tons of different veggie combinations, just keep it simple with not too many veggies in one dish. More about this topic in Stir Frying without recipes.

Many have tasted my simple veggie stir frys in classes or at presentations. It really takes just a good wok, high heat and fresh ingredients with a dash of tamari and sherry to bring out the flavors of your veggies. Even if you do not have my preseasoned, lightweight cast iron wok yet, I’d rather you use a stainless steel than non-stick to fry. You will really notice the texture and flavor.

Non-stick is the kiss of death for stir frys, read my comments and join this hot topic on Green Living’s forum. Beware bird owners…

Seasonal Foods (Updated)

By 2 Comments


Source: The Miami Herald Business, 2.13.09

Department of Agriculture and Consumer Services new website lists fruits, vegetables, seafood harvested in Florida and which are in season. Also, there are tips about how to choose, store and prepare fresh seafood.

Currently, celery, radishes, tomatoes, spiny lobster and stone crab.

Fry it, you’ll like it…

I love Ralph’s(my hubby) phrase, it never gets old.

Now you know what’s seasonal in veggies and seafood, it’s easy to make tasty dishes with them. I’ve listed many Organic Farms and Markets in S. Florida as well as out of state. Mark Bittman, The Minimalist, New York Times columnist wrote a great article about “Eating Food that’s Better for You, Organic or Not” that reflects so much of the same philosophy I have – “that the organic question is a secondary one” when we don’t eat enough vegetables in the first place!

Light stir frying keeps the veggies crispy, crunchy and with just a dash of tamari and medium drinking sherry, you’re good to go.

Here’s a potluck veggies dish of Curly Kale with Bell Peppers I made for my Movie Club buddies recently. The main course was Ina’s delicious mahi mahi with cream sauce done two ways, one with spinach and other with dill. Stephan, a professional chef made an exquisite warm salsa verde appetizer. Unfortunately, I was so eager to eat, I forgot to take photos, sorry. I think everyone was relieved because they’re sick of me saying, “don’t eat yet, gotta take photos!” Anje kept asking for the recipe, so here it is.

So Frugalicious, it’s my favorite new word…

what you’ll need
1 whole bag of ready washed and cut curly kale (easy and convenient)
1 orange bell pepper
1 yellow bell pepper
handful of cooked quinoa (I love this nutty grain, so light, great replacement to rice)

dash canola oil
smash 2 cloves garlic
shred 2 thin slices ginger
dash tamari
dash medium drinking sherry or white wine

cast iron wok or skillet (failing that, stainless steel, NO non-stick pans please)
Serving platter
(you can see my wonderful silver turin (that Kyra of Theine tea salon gave me). It’s perfect for potluck, it’s lightweight with a slot for serving spoon and a lid and it looks beautiful and exotic, thanks Kyra! I think you can get at Thai markets, I know Thai restaurants usually serve their rice from this).

Heat your cast iron wok or skillet to high.
The minute you see wisp of smoke, add oil, add garlic and ginger (g&g).
Add whole bag of kale, quickly stir fry around and cover with lid. This will immediately shrink down. It will be quick, so get ready to dish out to platter.

Next, do same process, add oil, add g&g, add orange and yellow bell peppers and fry till the texture you like. Add kale back in and the quinoa, add dash of tamari and sherry to taste and PRESTO!

Cool the dish in the wok prior to adding to turin. Eaten at room temperature. Perfect with any main course. Try it with tons of different veggie combinations, just keep it simple with not too many veggies in one dish. More about this topic in Stir Frying without recipes.

Many have tasted my simple veggie stir frys in classes or at presentations. It really takes just a good wok, high heat and fresh ingredients with a dash of tamari and sherry to bring out the flavors of your veggies. Even if you do not have my preseasoned, lightweight cast iron wok yet, I’d rather you use a stainless steel than non-stick to fry. You will really notice the texture and flavor.

Non-stick is the kiss of death for stir frys, read my comments and join this hot topic on Green Living’s forum. Beware bird owners…

How to Make Perfect Fried Rice!

By 1 Comment

Forces have aligned to make this an auspicious year for accomplishing resolutions! Here’s greeting the Year of the Ox with Kung Hei Fat Choy, which means good luck, prosperity and longevity. The Year of the Ox, begins Monday, January 26, 2009 and signifies a time to sweep away old habits and start anew. What better way than to jumpstart the process with a healthy, easy and delicious Pineapple Fried Rice using my simple stir fry technique.
Some of my fondest childhood memories of growing up in Hong Kong include the rituals, ceremonies and foods during Chinese New Year’s two week celebrations. Many traditional dishes are served because they symbolize good luck like uncut noodles represent long life, dumplings represent good luck packaged inside, and fried rice signifies prosperity. In Asia, fried rice is either an elegant banquet dish or a homestyle staple which uses leftovers. Fried rice is an all-time favorite Chinese dish in America and the most requested dish I get asked in my Wok Star Cooking Class. Even picky eaters and kids love it because it’s a one-dish wok meal combining tasty flavors, different textures and rainbow colors.
I realize it takes more than willpower to fulfill resolutions so to help make it happen, I’ve also got a video for Pineapple Fried Rice (a joint video project with Del Monte Fresh).  In this video, you’ll discover the simple secrets to achieving perfect fried rice. The most common complaints I hear are, “sticky” rice and “soupy” veggies, so it’s important to use the right wok and technique to guarantee success. And that’s why I put together a Wok Star Kit to demystify the art of stir frying with all the essentials to help you succeed.
Here’s the recipe but remember…
Create your own variations by substituting ingredients. That’s what being a Wok Star is all about!
What you’ll need
3/4 lb ham, cubed
4 cups day old, white rice, break up lumps
1 cup pineapple, cubed, save juice for sauce
1 red bell pepper, cubed
3/4 cup frozen peas
2 scallions, thin rounds
3 eggs with dash of San-J tamari
2 cloves garlic, peeled and diced
2 slices fresh ginger, diced
2 1/2 tbsp. canola oil for frying
Sauce:
2-3 tbsp. San-J tamari
2 tsp. medium drinking sherry
dash of white pepper
Juice from pineapple
Directions:
Gather all prepped ingredients (including eggs and sauce) around wok. Here’s order for stir frying :
First, fry vegetables…Heat wok till you see a wisp of smoke (for cast iron woks only.) Add 1 tbsp. of oil, then add half of the diced garlic and ginger. Add vegetables and pineapple, stir fry quickly. Add scallions at the very end so they don’t overcook. Remove ingredients and put them on a serving platter.
Next, fry eggs…Heat wok till hot, add 1/2 tbsp. oil, add the eggs and scramble, keeping the eggs soft (use low heat so they don’t overcook). Set aside with veggies. If wok has eggs stuck to it, wash out and dry.
Then fry rice and ham…Heat wok till hot, add 1 tbsp. oil, add garlic and ginger, then add rice and ham. Warm thoroughly. Add vegetables, then sauce, and combine thoroughly by stir frying. Last, add eggs and break up as you mix but don’t overcook them. They should remain soft and fluffy.
Pineapple is what makes this Fried Rice so special and sweet. Enjoy!…
This new year, instead of being a spectator watching chefs cook on television or being a passive diner, my mantra is ANYONE can be a Wok Star and make healthy, tasty, sizzling, wok creations right in your own home! Wok Stars agree my Kit is the solution to achieving their resolutions for longevity, prosperity and good luck.
You can find out more about Year of the Ox, predictions and horoscopes, celebrities and compatibility.
For a lot more about Chinese New Year traditions on what to eat, wear and how to decorate your home.
You can also subscribe in right sidebar to my FREE newsletter focusing on meal ideas, resources, tips and techniques and where to eat good Asian food and beyond.
Kung Hei Fat Choy!