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healthy eating

3 Ingredient Broccolini

April 11, 2014 By Eleanor Hoh 18 Comments

Blanching in a wok is the fastest, easiest method to cook vegetables that have hard stems and when you have a lot of them!  A wok is a perfect vessel, it has a wide opening and deep reservoir to hold the water and quantity of vegetables. Alternatively, use a wide deep pot if you don’t have a wok.

Wok blanched Broccolini
Wok blanched Broccolini
I learned this wonderful technique from my mom when she had to cook for seven of us in the family.  Even though there’s just my husband and I, I use leftovers for lunch or for the following night’s dinner! So, when my virtual Let’s Lunch theme challenge called for a three ingredient post, blanching came to mind immediately!
Add your fav dressing or make your own vinaigrette!
Add your fav dressing or make your own vinaigrette!
Vegetables that work really well are broccolini, broccolette, broccoli incl. Chinese variety, brussel sprouts, bok choy, mustard greens, asparagus, swiss chard. Actually, leafy greens like curly kale, spinach do well too, you just have to remember blanching cooks triple fast and leafy greens shrink a lot, so you need to do them in batches to get the quantity you need.
Ingredients:

2 large handfuls of broccolini
few squirts of olive oil
salad dressing of your choice (I used store bought French vinaigrette but usually my own homemade vinaigrette)

How to do it…
1)   Boil water in wok till rolling boiling, put a wok lid on.
2)  Add few squirts of olive oil. Best trick to keep vegetables from turning grey.
3)  Use fork to test stem for doneness how you like them, I like mine pretty crunchy
4)  Empty wok of broccolini into colander,  either run under cold water or put in an ice bath to stop from cooking
5)  Squirt dressing all over, serve with whatever dinner.

Broccolini served with grilled lamb chop, roast bell peppers and my homemade baby cue kimchi
Broccolini served with grilled lamb chop, roast bell peppers and my homemade baby cue kimchi
My Broccolini got featured in Tasting Table’s newsletter for a Spring  stir fry last week, another take on blanching with a stir fry thrown in, that’s how Wok Stars roll.
Tasting Table Miami featured my Broccolini in a Spring Stir Fry!
Tasting Table Miami featured my Broccolini in a Spring Stir Fry!
 
Let’s Lunch is a virtual themed lunch from food bloggers all over the world! Join by posting a comment below or on Twitter using #LetsLunch.  There’s also a private Facebook group where we hang out.  Check #LetsLunch posts below for other easy 3 ingredient yummies…
Gluten Free Almond Cookies at The Asian Grandmothers Cookbook
Mango Coconut Chia Pudding at HapaMama
Trinidadian Mango Chow at Spicebox Travels
Filipino Sticky Rice Logs at Asian in America
Flourless Peanut Butter Cookies at Hot Curries and Cold Beer
Chicken and Dumplings at A Cook and Her Books (use Pamela’s Artisan Blend in place of AP flour for gluten free)
Turkish Sesame Sweet at Monday Morning Cooking Club
Roasted Asparagus at Glass of Fancy
Mac and Cheese and Peanut Butter Cookies at Tea and Scones (use Bionaturae pasta for gluten free)
3 Ingredient Broccolini at Be a Wok Star

Filed Under: #LetsLunch, blog, healthy eating, technique, Tips, wok Tagged With: "healthy eating", #LetsLunch, broccolini, technique, tips, wok

Wok Omelets Rock

March 23, 2014 By Eleanor Hoh 2 Comments

Wok Stars constantly ask how I make omelet in my cast iron wok. It is the ideal pan for doing this!
Start by arranging plate with a small garden salad, give it texture with slithers of snow peas, walnuts or whatever nuts you like! There are no rules. Now, add some color like grape tomatoes, red onion. Today, I used fruit: strawberries and red papaya. Completed my plate with ready grilled reheated duck sausage. Feel free to add leftover meats. Presentation is important, keep it tidy!
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So here’s the 101:
1) chop some strong cheese like Parmesan or Brie my two favs
2) chop aromatics like scallion, onion, herbs, leave all on cutting board
3) beat 2-3 eggs lightly in bowl, no need for salt cause cheese is salty enough! (1 egg per person, if 4, make in 2 batches)
4) heat cast iron wok or skillet (do NOT use non-stick for many reasons) on media high
5) add 3 swirls of oil that can withstand high heat, so plse NO olive oil! Today, I used my friend, Shelley-Belley Underground’s duck fat she gave me, umm
6) add in eggs, rock your wok using your wok mitts to swirl out your eggs
7) lower heat, as soon as eggs ‘set’
8) sprinkle scallions and cheese
9) as soon as cheese starts melting, flip over and you’re done
10) beauty of this spatula is you can use it to ‘cut’ omelet in half
Enjoy! Want more egg dishes cooked in a wok?  Wok Your Eggs, Wok Tortilla Baked in Wok and Stir Fried Rice!
 

Filed Under: blog, breakfast, cast iron wok, healthy eating Tagged With: Breakfast, cast iron wok, eggs, healthy, omelet, wok

Quickie Dinner

September 4, 2013 By Eleanor Hoh Leave a Comment

You can cheat but still keep it healthy! These types of meals are perfect for busy weeknight dinners when all you want is just something tasty but fast.
Answer? A ready cooked roast chicken, I got Mojo flavor, yum and blanch a big bunch of greens like rapini!
The quickest way to blanch rapini is in a wok! A wok has a wide opening and depth to hold lots of water.
Tip for keeping veggies bright green is to add a few drops of oil into water. Use a colander with handle and sieve them out if you have to do batches. Plate and add salad dressing, add a dollop of BBQ sauce to spike chicken and you’re done! Enjoy!

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Filed Under: "one dish wok meals", blog, cast iron wok, chicken, healthy eating Tagged With: cast iron wok, Chicken, dinner, rapini, tips, weeknightdinner, wok

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