From Martha Stewart (Everyday Food magazine and latest cookbook, Lessons & Recipes for the Home Cook) to Barefoot Contessa (new cookbook, Back to Basics) to Tom Colicchio (watch funny Diet Coke commercial on blog, Eatmedaily), many celebrity gourmet chefs are promoting simple cooking.
Why? Because they realize people cannot cook gourmet on a daily basis. We are talking about putting dinner on the table EVERYDAY and that’s what I focus on.
I’ve made wok cooking accessible to anyone, it’s not about gourmet/foodie/frou frou or tons of gadgets like Pampered Chef that make your head spin. Many of my friends are chefs and there are gazillion cookbooks with beautiful photos of sculpted dishes with tons of lovely recipes like Jaden Hair’s. Jaden is a food writer, photographer, TV personality and popular Twitterer. Her food blog, Steamykitchen needs no introduction. She was in Miami overnight, so I was lucky to get this photo of us at Oceanaire Restaurant in Brickell Village. I got to meet her whole family including her adorable boys, hubby included.
Since then, Jaden’s had her first Steamy Kitchen Cookbook published, congratulations. Oh, she also took all her own amazing food shots!! Sassy, humorous, strong minded but always have time to give advice, so when Jaden called me to talk about my Wok Star Kit, I was very honored.
Well, I didn’t realize she was going to include me in her cookbook (p.16 want to make it easy for you, ha) by name and list me as a resource (p.156) for preseasoned cast iron woks!!! She discovered my portable gas stove was more powerful than her regular gas stove! Having Jaden endorse my Kit and stove is huge, I’m doubly honored.
Jaden Hair’s Steamy Kitchen Cookbook available at Barnes and Noble or Amazon. It has all those wonderful recipes of simple Asian dishes that are easy to make that you all keep asking for.
And now you have my NO-RECIPE technique down, you can adapt it to any of her recipes.
When she comes to Miami for her book signing, I’ll be sure to let you know cause I want mine signed. Now, run out and get her book!
What I offer are solutions to many modern day issues, so I came up with a simple recipe-free technique to cooking and show how EASY it is for anyone to be a Wok Star! It’s all about changing your mindset and repurposing your time, so why not make it FUN and TASTY so you’ll look forward to it instead of dreading it?
Top Chef Judge, Tom Colicchio on Keeping Cooking Simple and Tasty
Tom Colicchio is my favorite chef because he is down to earth, has great values and doesn’t have an “attitude”. I told him as much when we had our photo taken together. He laughed and said, “I try,” (my husband’s favorite phrase.) By “attitude”, I mean chefs tend to use gourmet ingredients that us mere mortals cannot afford, find or have time to figure out what to do with.
The interview by Top Chef contestant Jeff McInnis (Dilido Hotel) at Adrienne Arsht Center in Miami last week was a clever spin because Jeff was voted off from the show, so he got to ‘turn the tables” and ask awkward questions. Tom handled it like a gentleman. The stage production was a bit disappointing because there were all the multi-media screens but were never used to show any footage to illustrate their points or gave me any reason to be there than what I could have viewed from my home (same thing with Anthony Bourdain’s interview.)
During the cooking demo, he stressed we should not be told what we should or should not eat by someone in a “white coat”. We should eat what we like and how we like it (what a Wok Star is all about!) He also mentioned to leave the food tossing in pans for TV and not focus on recipes. It was music to my ears when I heard him say to use just a few fresh ingredients and good seasonings.
Mark Bittman, The Minimalist, New York Times
I’m a big fan of Mark Bittman, especially when he responded, “actually very smart and good idea” to my solution for electric stove owners. My suggestion is to use a portable butane gas stove ontop of their electric stove for wok cooking. It’s how Asians cook at home and what I do in my cooking classes. It’s like an “AHA” moment when people see this simple solution.
I’ve posted several comments on two blogs recently. One is about “Chinese Cooking from Cookbooks” by guest blogger, Edward Schneider about Chinese cooking: “I tend to overdo things — too many ingredients, too many flavors, too much of this aromatic or that…” Read my comment #9.
Another comment #8 was a funny story about Ralph (my hubby) who loves my shrimp in their shells dish.
Here are some easy TIPS for cooking simple and tasty dishes:
Stir Frying Without Recipes
Use Seasonal Foods
Wok Up Your Own Creations
Most importantly, just start…
I encourage you to post your comments and share your trials and tribulations.
Your take on Tom Colicchio and Mark Bittman?
seasonal
Wok Up Your Own Creations (Updated)
I promised to share my Wok Star “Easy Style”, Mix and Match way of shopping and cooking in my cast iron wok. Buy what’s fresh and seasonal and you cannot go wrong. In Stir frying without a recipe, there are tips on how to achieve it.
Here’s the lowdown:
Monday: I buy a variety of veggies and protein.
I start off using the salmon to fry with red kale, 
red bell pepper and sweet corn. Stick with using only 2-3 veggies per dish. Keeps the prepping simple and quick. When you have too many different flavors, your taste buds cannot appreciate the uniqueness of each ingredient and becomes a mish mash (Ralph’s description).
Cut salmon fillet into smaller meal portions and put into separate zip loc bags (see photo).
TIP – I learned from the Costco fishmonger is to add just a 
tablespoon of cold water into the zip loc bags with your fish to prevent freezer burn. It works like MAGIC! Your fish is like FRESH when you defrost and doesn’t change the texture of your fish. Mark Bittman, The Minimalist in New York Times wrote a whole article with fabulous tips on how to freeze foods from fresh strawberries to stock.
Here’s Mark Bittman’s 10 Ingredient Shopping Trip which is based on the same concept of my Mix and Match technique.
Cube salmon into biggish chunks, marinade with TSPC (tamari, sherry, pepper (white) and cornstarch) PLUS sprinkling of curry powder, this little kicker really spices up your protein (I can have curry everyday and never get sick of it. The smell is so enticing and conjures up lots of good memories of my mom’s cooking!)
TIP – put curry powder into a cheese shaker (it’s just above the cutting board) cause it has tons of holes. Same concept as my flour shaker for cornstarch, great distribution. Makes it convenient so you use it!
Red kale is cut into biggish chunks. Cut red bell pepper into largish chunks.
TIP – For the corn (sorry, I don’t have 
photo of this) – instead of holding the cob vertical like you see most chefs do and the kernels fly all over. I cut horizontally along the length of cob, so you don’t slip and the kernels land right on your chopping board.
Of course, we always have shredded ginger and diced garlic (G & G) and two scallions chopped diagonally.
TIP – chop and leave your veggies on one chopping board, saves washing up individual dishes to hold each ingredient. Tuck grocery bag under the board so you can flip your trimmings onto it. After you’re done, roll up and throw in the bin. Tons tell me they love this tip.
Now, we’re ready for the stir fry step. You know the rest, fry veggies first, set aside. Fry the salmon, combine and viola! Dinner is READY!
Tuesday – soup with skinless chicken drumsticks, kale, car
rot, zuchinni, tomatoes and sweetcorn. I like to add either quinoa or brown rice in to give it texture.
Wednesday – stir fried ground turkey with snowpeas, bok choy and red bell pepper.
Thursday – finish up soup but added some bok choy and more corn.
Friday – finish ground turkey with zuchinni, corn and carrot.
Dinners NEVER taste the same because you are using DIFFERENT fresh ingredients. For those who think “sauce” is what flavors your food, you’re using too much TSPC. TSPC “enhances” your ingredients, TSPC should NOT be the flavors you’re tasting. If you’re tasting TSPC, you’ve overdone it, so just cut back. On the other hand, if you’re finding your dish is not flavorful enough, you may need to add a bit more T (tamari). Tamari is our salt and salt brings out the flavors of your food.
Just keep practicing
and tasting, you’ll figure out the exact flavor that suits you. That’s what being a Wok Star is all about!
Here’s link to Linda Gassenheimer’s book with same concept on “Mix and Match” meals. Congrats Linda! She just celebrated her 10th anniversary of her NPR radio show, which she has invited me on numerous times.
I hope my Mix and Match technique will give you lots of ideas to Wok Up Your Own Creations!
Love to hear your comments, ask questions or share your tips.
Wok Up Your Own Creations (Updated)
I promised to share my Wok Star “Easy Style”, Mix and Match way of shopping and cooking in my cast iron wok. Buy what’s fresh and seasonal and you cannot go wrong. In Stir frying without a recipe, there are tips on how to achieve it.
Here’s the lowdown:
Monday: I buy a variety of veggies and protein.
I start off using the salmon to fry with red kale, red bell pepper and sweet corn. Stick with using only 2-3 veggies per dish. Keeps the prepping simple and quick. When you have too many different flavors, your taste buds cannot appreciate the uniqueness of each ingredient and becomes a mish mash (Ralph’s description).
Cut salmon fillet into smaller meal portions and put into separate zip loc bags (see photo).
TIP – I learned from the Costco fishmonger is to add just a tablespoon of cold water into the zip loc bags with your fish to prevent freezer burn. It works like MAGIC! Your fish is like FRESH when you defrost and doesn’t change the texture of your fish. Mark Bittman, The Minimalist in New York Times wrote a whole article with fabulous tips on how to freeze foods from fresh strawberries to stock.
Here’s Mark Bittman’s 10 Ingredient Shopping Trip which is based on the same concept of my Mix and Match technique.
Cube salmon into biggish chunks, marinade with TSPC (tamari, sherry, pepper (white) and cornstarch) PLUS sprinkling of curry powder, this little kicker really spices up your protein (I can have curry everyday and never get sick of it. The smell is so enticing and conjures up lots of good memories of my mom’s cooking!)
TIP – put curry powder into a cheese shaker (it’s just above the cutting board) cause it has tons of holes. Same concept as my flour shaker for cornstarch, great distribution. Makes it convenient so you use it!
Red kale is cut into biggish chunks. Cut red bell pepper into largish chunks.
TIP – For the corn (sorry, I don’t have photo of this) – instead of holding the cob vertical like you see most chefs do and the kernels fly all over. I cut horizontally along the length of cob, so you don’t slip and the kernels land right on your chopping board.
Of course, we always have shredded ginger and diced garlic (G & G) and two scallions chopped diagonally.
TIP – chop and leave your veggies on one chopping board, saves washing up individual dishes to hold each ingredient. Tuck grocery bag under the board so you can flip your trimmings onto it. After you’re done, roll up and throw in the bin. Tons tell me they love this tip.
Now, we’re ready for the stir fry step. You know the rest, fry veggies first, set aside. Fry the salmon, combine and viola! Dinner is READY!
Tuesday – soup with skinless chicken drumsticks, kale, carrot, zuchinni, tomatoes and sweetcorn. I like to add either quinoa or brown rice in to give it texture.
Wednesday – stir fried ground turkey with snowpeas, bok choy and red bell pepper.
Thursday – finish up soup but added some bok choy and more corn.
Friday – finish ground turkey with zuchinni, corn and carrot.
Dinners NEVER taste the same because you are using DIFFERENT fresh ingredients. For those who think “sauce” is what flavors your food, you’re using too much TSPC. TSPC “enhances” your ingredients, TSPC should NOT be the flavors you’re tasting. If you’re tasting TSPC, you’ve overdone it, so just cut back. On the other hand, if you’re finding your dish is not flavorful enough, you may need to add a bit more T (tamari). Tamari is our salt and salt brings out the flavors of your food.
Just keep practicing and tasting, you’ll figure out the exact flavor that suits you. That’s what being a Wok Star is all about!
Here’s link to Linda Gassenheimer’s book with same concept on “Mix and Match” meals. Congrats Linda! She just celebrated her 10th anniversary of her NPR radio show, which she has invited me on numerous times.
I hope my Mix and Match technique will give you lots of ideas to Wok Up Your Own Creations!
Love to hear your comments, ask questions or share your tips.