cast iron wok

Repurposed Rainbow Appetizer to Yummy Curry Dinner!

May 29, 2011 By Eleanor Hoh 2 Comments

Rainbow Appetizer ingredients leftover from my cooking class yesterday were shouting to be repurposed into a curry dinner for tonight! Even had leftover diced garlic, ginger and some scallions. I didn’t even have to pull out my chopping board. Notice, I didn’t even have any rice or carbs! So light and refreshing.

Using same technique I teach in class: fry veggies first cause they don’t stick to your wok like meat does. I used Earthy Delight’s Tea Seed Oil. Oh, I added some red kidney beans to bulk it up. Do you see my lovely, unique batik wok mitt on the handles? It has a magnet so it stays on the handle when you take your hand off. We designed this and has a patent pending. Everyone loves this cute concept and enjoy choosing their fav design. I pick up material whenever I go on my Asia travels.

Added dash of tamari, sherry and sprinkled MySpiceSage hot curry powder, plated it.

Reheated precooked ground turkey in the wok, added scallions and sprinkled curry powder.

Notice my cast iron wok and portable butane gas stove setup on top of my electric stove! I leave this permanently OUT so it’s convenient. If you don’t see it, you won’t use it. I use my wok to cook most anything or just for reheating leftovers instead of using the microwave.

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Wok Star class at Jungle Walls Miami

May 28, 2011 By Eleanor Hoh 1 Comment

Thanks Peter, Jungle Walls Miami for hosting another enjoyable cooking class.

Thanks everyone for coming to my Wok Star cooking class today! Thanks to new Wok Star Maggie who came to pick up her Wok Star Kit and took this group shot for us. Most other shots taken by Carl Hildebrand on my iPhone.

A delicious Rainbow Lettuce Wrap appetizer and Gancia Prosecco greet guests when they arrive.

Jenna looks so proud of the sauce for the Shrimp, asparagus, baby bok choy & carrot stir fry. She was surprised how high the heat was and thought her shrimp was burning but turned out crunchy on the outside and juicy inside.

Howard is going to be very popular with his dates, showing off his new Stir fry technique! I think he liked the food, he went for thirds he told me.

Jenna got this class for Howard’s birthday prez, what a sweet sister. Notice the mint ‘stick’ behind them? We plucked some off to sprinkle into the Rainbow Lettuce Appetizer.

The AMAZING Jungle Walls Miami lookin’ good. Peter can custom make any hydroponic plant wall!

Jonathan is already a Wok Star but brought his daughter, Ivy Marie cause she wants to be a professional chef!

Peter Kastan and Barney enjoying a cold, refreshing Fiji Water, it was a scorcher today.

Shrimp, asparagus, baby bok choy and carrot stir fry in cast iron wok and gas stove setup. A typical one-dish dinner for busy weeknights.

Sexy Dejha enjoying her shrimp stir fry.

Ivy Marie showing off her stir fry skills. She stir fried zucchini, yellow squash and red bell peppers for the Tilapia in spicy brown bean sauce. It was a hit! The Tilapia is melt-in-your-mouth tender and absorbs all the flavors from the sauce.

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Stir Fry Summer Veggies

May 16, 2011 By Eleanor Hoh 1 Comment

There are no rules when it comes to combining different veggies for a stir fry. I even like soft & crunchy together. I always think of more things to add to a post, so do check back or get a feed for updates!

Here are a few tips to help you. Don’t be afraid to experiment. You just can’t go wrong. See how brightly colored the veggies are when you stir fry them in a cast iron wok?

Fried snow peas & red bell peppers in one batch, then bi-color sweet corn with scallions in another batch. Fry in a little oil (I use canola oil or Tea Seed Oil) & garlic and ginger. Add a dash of sherry & tamari (I use San-J Intl. brand), that simple. Both the oil(only customers in Miami) and tamari as well as many other seasonings come free in your Wok Star Kit. For me, it’s so important to use fresh ingredients and good brands to bring out the best in your food.

Every diet promotes eating more veggies and a simple stir fry can transform your veggies from boring to scrumptious! The recent documentary Forks Over Knives is all about eating a whole foods, plant based diet! Roger Ebert’s review concludes with this wonderful comment, “Animal protein is not necessary, or should be used sparingly as Asians did, as a flavoring and not a main course.” Here’s my other post about this documentary.

Tip 1: Don’t fry too much in one batch because it lowers the heat in your wok.
Tip 2: Drain your veggies & start your stir fry with DRY ingredients to keep everything crunchy!
Tip 3: If you don’t have a good cast iron wok, use a stainless steel pot (so veggies don’t spill out of flat pan)rather than non-stick (this is the worst material for stir frying, makes your veggies soupy!)

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cast iron wok

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