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How to clean crust and restore cast iron wok

July 19, 2015 By Eleanor Hoh 4 Comments

Never fear if a little crust forms when cooking in your cast iron wok! Sometimes, when you use fermented ingredients like tamari or high sugar content like onions, they can form a little crust. If you don’t scrub off properly, 3 things happen:

  1.  the crust prevents heat getting to your food
  2.  the crust makes your wok smoky
  3.  the crust hardens and becomes thicker and thicker

Here’s my short, 2 1/2 min. video shows you how to scrape the crust off, wash it out and restore your cast iron wok, so easy.
Let me know in the comments if you’ve come across this and what you were cooking when it happened?  If you try my method, did it work for you?

Filed Under: blog, cast iron wok, How To Videos Tagged With: "How To Videos", cast iron wok, wok cooking

July Events – Wok Star Picks (Updated)

July 2, 2015 By Eleanor Hoh Leave a Comment

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NIKKI BEACH MIAMI PRESENTS INDEPENDANCE BEACH PARTY, BBQ and FIREWORKS
Saturday, July 4
Nikki Beach
One Ocean Drive, Miami Beach
noon – 11pm, 21+
Tickets start at $20.00, burgers start at $10.00
Full details and to purchase tickets here
NikkiBeach-IndepenDANCEExplosive beats, over-the-top BBQ, and a massive fireworks display across the South Beach sky, celebrated at each of the twelve Nikki Beach locations across the world, Fourth of July Nikki Beach-style has become legendary. This year, IndepenDance DJ’s include Boris, Cocodrills, Vanjee and many more. Guests can recline on the beach club’s luxurious day beds or sit with their toes in the sand teepee-side while watching the night sky.

ST TROPEZ FOIE GRAS BURGER Alexey Olivenko-91  'MEEERRRICA BURGER Alexey Olivenko-45  PHILLY CHEESESTEAK BURGER


Feast on eight different kinds of burgers – from The St. Tropez Foie Gras Burger, featuring seared foie gras, sautéed mushrooms and a fried egg, to the ‘Meeerrrica Burger featuring American cheese and pork belly bacon smashed between two glazed donuts or St. Barth’s surf and turf burger, an 8 oz. angus beef with grilled shrimp and medallion onions.

Dinner Lab – NEWISH popup supper club

July 9 – sorry, closed registration. I’ll be attending tonight and will report back!

Sign up here for future Miami dinners, a free community membership!

Dinner Lab, the world’s largest pop-up supper club is expanding their membership base in Miami. Unlike the current membership, they are creating a new community membership that is free to join and provides access to their dinners and their amazing network of people.  They are currently in 33 states and has been operating in Miami since 2014.  Simply put, they believe in bringing diverse people together over food to create an amazing experience, lasting friendships, and unique memories that can’t be recreated. (I so agree, that’s how I feel about my cooking classes!)

 © Dinner Lab 3

Tropical Fairchild Garden’s Mango Festival

Saturday July 11 and Sunday July 12
Admission: $25 non members, free for Fairchild members
Purchase ticket here
Full details here

TropicalFairchild-Mango_Fest

(photo from Tropical Fairchild Garden’s website)

Celebrate the colorful mangos of Jamaica in one fun-filled, action-packed and delicious weekend. Two full days highlighting the king of tropical fruit with tastings, a variety of mango trees for sale, a fruit market, cooking demonstrations, lectures about growing mangos, educational activities, yoga, kids’ activities, artisan mango vendors as well as other treats, delicious food and the world’s largest mango auction!
I really suggest you prepay because it’s INSANE, good luck, have fun and GO EARLY if you want a mango tree, they sell out FAST!  Reckon to spend a good full day there and bring chairs or mat to relax.

 
Wok Star Cooking Class
Saturday, July 11, 12-3pm
ALNO, Design District
Summer special 20% discount
Sign up NOW!  Use code: discount,  offer expires July 6 at 12pm
WokStar-class-Alno-2
Hungry & tired after work? Eleanor’s delicious wok cooking crash course comes to the rescue! It’s perfect for busy lifestyles and adaptable to any diet.
A fun, easy approach to 30 minute dinners with just four seasonings and a few fresh ingredients, you’ll never need to rely on another recipe or worry “what’s for dinner tonight?”
Wok Star cooking class  
Diabetes Camp for Miami Children’s Hospital
Monday, July 13
 

Bok Choy & Oyster Mushroom
Bok Choy & Oyster Mushroom
I’ve volunteered to give an easy, one-dish stir fry class at Diabetes Camp for Miami Children’s Hospital. Since becoming type 2 prediabetic myself, I am passionate about sharing what I’ve learned with kids and adults so they can get off medication. Easier than you think. If you know of any organizations, I’ll be happy to discuss giving a cooking demonstration.
 
South Florida Taste of the Nation
July 16
VIP $250, 6-10pm
GA $125, 7-10pm
Loews Miami Beach Hotel
, 1601 Collins Avenue, 
Miami Beach
Click here for complete details and to buy your ticket
TasteofNation-MiamiChef Allen Susser, chair of Taste of the Nation Miami for 27 years, will pull together an incredible line-up of local restaurants and mixologists who’ll donate their time, talent and passion to end childhood hunger. The evening will also include live entertainment along with live, silent and wine auctions, cooking competitions, special wine and spirits, and gift bags. I’m donating a gift certificate to this worthy cause, so good luck winning.
Produced by Share Our Strength, a national nonprofit fighting childhood hunger, the goal of each Taste of the Nation event is to raise much-needed funds to help end childhood hunger. 100 percent of ticket sales from this Taste of the Nation event benefit Share Our Strength’s mission to fight and end childhood hunger.
Contact Andy Villabona at avillabona@strength.org with any questions.
For volunteer opportunities the day of the event, please email totnsflvolunteer@gmail.com
 
Flavors of Miami presented by The American Liver Foundation
July 28
Loews Miami Beach Hotel
1601 Collins Avenue,
Miami Beach
$300 per person
For tickets, click here

Flavors of CT 2014 3Flavors of CT 2014 4 Dish in Process

Inaugural gourmet culinary experience kicks off with cocktail reception and silent auction followed by a five-course dinner prepared by South Florida’s 15 top chefs and all for a worthy cause. Guests watch and chat to chefs tableside, while enjoying their dinner and all washed down with wine pairings. Proceeds benefit the American Liver Foundation’s efforts to help improve the lives of 30 million people in the U.S. living with liver disease.  I’ve donated my cooking class gift certificate so I hope you’ll win, good luck!
15 participating chefs include Azul, Coyo Taco, Devon’s Seafood + Seafood, El Cielo, Fooq’s, Hilton Ft. Laud. Beach Resort, Jimmy’s Kitchen, KLIMA, Loews Miami Beach Hotel, Modern Garden, Oolite, Tongue & Cheek, Toscana Divino, Vagabond Kitchen, 50 Eggs.

Filed Under: blog, Miami Events Tagged With: "Diabetes Camp", "Dinner Lab", "Fairchild Tropical Garden", "Flavors of Miami", "July 4th", "mango festival", "miami events", "Nikki Beach Miami", "No kid hungry", "Share our strength", "Taste of the Nation", "The American Liver Foundation", cooking class, Wok Star Eleanor Hoh

How To Make Tofu Crispy and Tasty!

June 26, 2015 By Eleanor Hoh Leave a Comment

The secret to crispy tofu? Use extra firm tofu, not the Japanese silken type which is too soft.  Another secret? Use hot oil to deep fry and remove tofu cubes the minute they turn a light golden color. It will result in a wonderfully crispy outer texture.
WokStar-tofu-veg
Crispy tofu is a dish even kids and guys will enjoy but be careful, cause the inside is piping hot!  It’s addictive and that’s a good thing, cause tofu made from soy beans is a great source of protein when you eat it with other vegetables. It’s perfect for vegetarians and vegans.

I use a cast iron wok and gas stove setup which give the best results. If you have an electric stove, use a stainless steel pot for deep frying the tofu and a skillet for stir frying the vegetables.  Nonstick pans are not advisable because it can’t handle the high heat that’s required.

WokStar-tofu-veg-prep WokStar-stirfry-veg WokStar-tofu-sauce-prep

Remarkably, a Jamaican Chinese family makes Leasa’s tofu right here in Miami, I’ve visited their factory years ago.  Their brand is available throughout the States, so check your local market for it. Even the Chinese tofu you get in the Asian markets are not as firm as Leasa’s, I’ve tried many types and theirs is still the best. (I am not associated or being compensated by Leasa, it’s just the truth.)

Follow these simple tips and you’ll be rewarded with crispy flavored nuggets. How do you like to prepare your tofu?  Try this and post your results or any questions below.
This article originally appeared in South Florida Lifestyle Guide magazine, thanks Christine for including me in your wellness, balance and peace issue!

Wokstar-tofu-deepfry-castironwok WokStar-tofu-drain WokStar-tofu-sauce-wokfry

Ingredients:
1 block extra firm tofu, cubed
Canola or safflower oil for deep frying and stir frying
handful of snow peas, topped and tailed
handful of green beans, topped and tailed
variety of multi-colored mini sweet peppers
2 scallions, cut diagonally
2 slices of fresh ginger, shredded
2 smashed garlic cloves
San-J tamari
medium drinking sherry

Sauce, mix in small bowl:
1 teaspoon Koon Chun brown bean sauce
1/2 teaspoon Huy Fong chili garlic sauce
few dashes of sherry
quarter bowl of chicken stock
Equipment:
paper towels
slotted spoon
paper lined dish
big pyrex bowl or steel container that can withstand hot oil (not plastic)
Directions:
1.  Wash and prep your vegetables and set aside.
2.  Drain tofu, dry with paper towels, then cut into chunky cubes.
3.  Heat wok on medium high, add oil 1/2 way up wok. Test oil by putting a single wood chopstick into center of wok, when bubbles surround your chopstick, it’s hot enough to add in your tofu!
4.  Use slotted spoon to lower tofu cubes into hot oil. Fry in two batches to prevent overcrowding.
5.  Use slotted spoon to remove tofu, drain on paper lined dish and set aside. Pour hot oil into pyrex bowl or steel container and wipe out wok.
6.  Fry garlic and ginger with a little oil on high heat in wok, immediately add all your veggies. Keep turning veggies so they don’t burn. Add dash of tamari and sherry, set aside on serving platter.
7.  Add sauce mixture to wok on medium heat, stirring till it bubbles.
8.  Add tofu cubes, turn a few times, then use slotted spoon to lift tofu cubes onto bed of vegetables. Serves 2 as a one-dish dinner or 4 with other dishes.

Filed Under: "one dish wok meals", blog, Cooking Tips Tagged With: "cooking tips", "crispy tofu", "deep fry", "one dish meals", stir fry, tofu, wok cooking

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