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"one dish wok meal"

Kung Pao Chicken, Healthy and Tasty on SoFlo Health TV Show!

December 9, 2022 By Eleanor Hoh Leave a Comment

What a blast showing everyone’s favorite…Kung Pao Chicken on SoFlo Health TV Show on Channel 10 but my Wok Star Way without sugary, goopy sauce, spicy chilies, deep frying and with cashews instead of peanuts! And NO recipe or measuring needed‼️

Jump to 09:28 – 12:56 then 13:37 – 17:01
Easy prep with usual San-J Tamari, Sherry, Pepper, Cornstarch (TSPC) plus
Koon Chun Hoisin Sauce

Thanks Soflo Health and host Hunter Franqui.

SoFlo Health on Channel 10 WPLG

1st air date : Sunday, January 1st, 12:30 PM
2nd air date: Sunday, January 8th, 12:30 AM 

Thanks Italkraft Aventura for hosting us on such short notice and support for my cooking classes over the years.

Thanks @YourMarketingBluePrint and Trina Salgarski for connecting us. 

Thanks to San-J Tamari and Koon Chun for your continued support.

Filed Under: "one dish wok meal", blog Tagged With: "one dish meals", "Wok Star Way", cast iron wok, Koon Chun Seasonings, Kung Pao Chicken, San J tamari, SoFlo Health TV show, stir fry, wok cooking

Best Pork Belly Tacos on a moment’s notice…

May 25, 2021 By Eleanor Hoh Leave a Comment

The Best Pork Belly Tacos on a moment’s notice came about when I only had two strips of grilled pork belly left over.  Not enough for a complete meal but looking in my fridge and finding Cauliflower Sandwich Thins (my current fav) and many possible fixings, I had an epiphany. 

That’s how the Best Pork Belly Tacos on a moment’s notice came together…

USE VEGGIES YOU HAVE, MINE WERE…
asparagus
shimeiji mushrooms
red bell peppers 
red onion
scallions

Chop them into cubes, a variety of crunchy, soft and colorful veggies.

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FRY UP!
Of course I fried up in my cast iron wok, the best for frying anything.
Avocado oil
Diced garlic and ginger
Dash of San-J tamari and medium drinking sherry 
Squirt of fresh lime or lemon

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USE A TACO ALTERNATIVE
Cauliflower Sandwich Thins from Outer Aisle are ketogenic, low glycemic and low carbs but most importantly, so tasty compared to other “healthy” taco versions.  They hold up really well. Grab them here. Just warm under broiler. 

PORK BELLY…
These pork belly strips were grilled with my own mix of dry spices. Warm them under the broiler and slice into bite size pieces.

Now we’re ready to put together the Best Pork Belly Tacos…
Lay out Cauliflower Sandwich Thins, pile on veggies first, then pork belly, top with kimchi (optional), swirl a dollop of Chosen Food’s Avocado Mayo and you’re DONE! 

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I’ve now created my own gourmet Best Pork Belly Tacos on a moment’s notice! 

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Delicious with a sharp arugula salad sprinkled with chopped tomatoes, red onion and walnuts with my own vinaigrette. 

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Would love to hear your Taco creation and what alternative tacos you use as a wrap? 

Note: I’ve included Amazon affiliate links to make it easy to access good ingredients and seasonings I use. I will get a commission if you click the links, yippee.

Filed Under: "one dish wok meal", blog, cast iron wok, tacos Tagged With: "healthy eating", best tacos, cauliflower sandwich thins, ketogenic, low carb, pork belly tacos, tacos

Wok Frittata

May 28, 2012 By Eleanor Hoh 2 Comments

This is truly a one-wok dish. It can be made ahead and served at room temperature as tapas, an appetizer or for breakfast or brunch. A cast iron wok shows its versatility so well in this dish!  You use only one pan, first to fry (I’ve eliminated this step since I posted this, see below under step 3) and then to bake the frittata or quiche or in Spain, they call it a Tortilla!
I was so thrilled to be asked to develop Wok Fajitas (posting soon) and Wok Baked Tortilla for The Miami Herald feature story, Wok This Way.  The original story was a piece I wrote for Associated Press which included Wok Picadillo.

Wok Oven Baked Tortilla Omelet
 
photos taken at Pepe Calderin Design Showroom
 
 
 
 

Prep time: 20 minutes. Baking time: 35 minutes.
Ingredients:
2 garlic cloves, finely chopped
1/2 medium yellow or Vidalia onion, diced
1 small or 1/2 medium green bell pepper, diced
6 mini sweet peppers (2 each red, orange and yellow), diced
6 eggs
1/2 cup sour cream
1 1/2 cup grated sharp Cheddar cheese
Salt and pepper
2 scallions, cut in small rounds
2 tablespoons canola or other high-heat oil, divided
Sprigs of mint, parsley or cilantro for garnish
Chili sauce (optional)
Method:
1) Set oven to 355 degrees and place wok stand on rack in middle of the oven. Prep the vegetables as described in the ingredient list and set aside on chopping board.
2) In a medium bowl, lightly mix eggs with sour cream, cheese, salt and pepper to taste and scallion slices.
3) Heat wok on high. Add 1 tablespoon oil, and immediately add garlic, peppers and onions. Fry them just a little; they should still be very crisp and colorful. Remove to a plate and set aside to cool. (I’ve since experimented and don’t skip frying the veggies! Just add raw veggies to egg, sour cream and cheese mixture in a bowl. What a time saver and not necessary.)
4) Off heat, wipe out the wok with paper towels, and coat with remaining tablespoon of oil. Combined cooled vegetables with egg mixture and add to wok, spreading evenly with a spatula.
5) Set wok on the stand in oven and bake for about 35 minutes, until tortilla is golden brown. Use a sharp knife to test the middle where it’s thickest. If still a little runny, switch off oven and let it set for another 5 or 10 minutes.
6) Remove tortilla from oven and let cool it before cutting into wedges or small squares. Garnish with herbs and serve with a dish of chili sauce for those who like it spicy. Makes 12 servings.
Present tortilla, frittata or quiche in the wok and stand especially for a pot luck. It’ll give it a WOW factor.
Per serving: Per serving: 145 calories (73 percent from fat), 11.8 g fat (5.4 g saturated, 4.4 g monounsaturated), 114 mg cholesterol, 7.7 g protein, 2.4 g carbohydrates, 0.5 g fiber, 146 mg sodium.
 

Filed Under: "one dish wok meal", cast iron wok, Hispanic Tagged With: "tortilla omelet", cast iron wok, egg, Hispanic

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