Wok Star Eleanor Hoh

Be a Wok Star!

stir fry

Hate vegetables? Try my glazing technique!

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Hate vegetables? Try my GLAZING TECHNIQUE, it will transform your vegetables to a different level. Even kids, spouses and partners will LOVE! GLAZING TECHNIQUE is a French classic technique using butter and stock/water but as usual, in comes Wok Star and as usual, I’ve simplified it and made it my own (see below).

OLD: STIR FRY TECHNIQUE 

The Chinese classic way of cooking vegetables starts by blanching vegetables in liquid, then stir frying and add seasoning. 

My Wok Star way is to do the opposite!  Check post below for full details…

Try this stir fry for cooking flavorful vegetables so you’ll LOVE them!

BIG DIFFERENCE when you fry first, then add stock! 

These are recommendations for best oils to use for high heat wok cooking, definitely NOT vegetable oils. 

NEW: GLAZING TECHNIQUE

With this new GLAZING TECHNIQUE, you INCREASE the fat ratio which softens the stems so they are still crunchy, glossy looking AND softens the hard stems of vegetables. 

And of course, I’m using my cast iron wok and induction wok stove (saving my portable gas stove for hurricane season) to stir fry. You can use a stainless steel pan or pot if you don’t have a wok. But PLEASE not non-stick wok or pans. They cannot handle high heat and should only be used on medium heat.

The French technique combines butter and stock together with vegetables and cooked at the same time.

My WOK STAR WAY:

I use ghee (clarified butter) which can handle 450-485 and chicken stock. I also changed the cooking technique by stir frying the vegetable first, then adding stock.

The ratio 4:3 is a game changer!

4 portions of ghee to 3 portions of stock and NO sugar involved for me, instead add some spice seasoning like Indonesian Ayam from World Spice. They have a ton of choices and grind their spices fresh before shipping. Spices add so much FLAVOR to vegetables and meat. More about this soon.

I’d love to hear in comments below if you try this GLAZING TECHNIQUE on your vegetables, what kind of vegetables and how you liked this technique?

Do tag @wokstar #wokstarway

GLAZING TECHNIQUE VIDEO
with step-by-step instructions…

Note: I earn teeny commissions from Amazon and World Spice, here’s a discount code, they have a fantastic variety of spices, teas etc.

A Wok Star means creating yummy dishes with what you have, no recipes or measuring required. When you focus on Flavors, Textures, Colors, it’s EASY!
Visit Cook Like a Wok Star and you’ll understand why I do what I do. 

Easy to Make Singapore Noodles!

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You’re going to LOVE this easy Singapore Noodle dish, so simple a novice can make it! It’s so delicious and addictive with curry flavors, colorful, crunchy veggies and two different meats, an irresistible one-dish meal. I discovered this popular dish is not from Singapore, what a shocker. I don’t care, my mom who was born in Singapore used to make it for us and that’s all that matters.

How I decided to make Singapore Noodles was because a journalism student, Lei Huang is producing a documentary for her thesis and wanted to videotape me cooking a dish that reminded me of my family and the stories behind it.

The KEY to Singapore Noodles is to fry everything separately, it’s the same concept to a stir fry dish. Once you’re in the flow, it goes really fast. You can apply this technique to ANY noodle dish. Remember, put your personal spin on, that’s what being a Wok Star is all about! 

My short Singapore Noodle video gives you an idea of the steps.

Lei’s beautiful version of my Easy, Yummy, Singapore Noodles . Behind the scenes of Lei’s shoot.

Noodles – start by soaking 3 bundles of rice vermicelli in hot water in a pot and cover for about 5 minutes, test if done. Drain in colander and run under cold water, drain well. Add a few swirls of sesame oil and use chopsticks to separate the noodles. Cover with kitchen towel so they don’t dry out. When anything is wet, it’ll stick to the wok and becomes mushy and messy.

Vegetables – typically, onions, green, red bell peppers and bean sprouts, use only a handful and literally flash fry them, otherwise they get watery. I’ve used shredded savoy cabbage (Napa tends to give out water), rehydrated dried shiitake mushrooms (don’t use fresh ones, too watery).

Protein – typically, shrimp and Char Siu (Chinese Roast Pork) are used but feel free to try different meats. Use tofu or seitan for vegetarian or vegan version.

Stir Fry in sequence as with any stir fry dish…Vegetables, Eggs, Protein, Noodles and combine.

If you’re a noodle lover, I found this great article all about different types of noodles.

As a Wok Star, I don’t use recipes or measure but I’ve given some guidelines below. This quantity is for 4 people, there was leftovers after 3 of us had 2 servings each. I also got some roast duck and Char Siu as a side dish. 

Ingredients:
1/2 lb. shrimp
1/2 lb. Char Siu
2 eggs beaten

1/4 each green, red, orange, yellow bell peppers, julienne
Handful rehydrated dry shiitake mushrooms squeezed dry and thinly sliced
2 scallions cut diagonally
3 cloves of garlic diced
thumb size ginger shredded
cilantro chopped

3 bundles of rice vermicelli

Grapeseed oil for frying
Toasted sesame oil for noodles

Curry powder (either from myspicesage.com or Babas curry powder)
TSPC: San-J tamari, medium sherry, white Pepper, cornstarch

Wok Stars, you know the drill…

  1. Soak, drain, add sesame oil to noodles, cover as directed above.
  2. Leave all cut veggies on chopping board as shown in photo
  3. Beat eggs
  4. Pat shrimp dry, marinade with TSPC. Slice Char Siu into thin slices.
  5. Heat wok till piping hot, squeeze 3 rounds of grapeseed oil, add 1/2 G&G (garlic & ginger), immediately add all the veggies and fry till how you like it, sprinkle Tamari and curry powder till all gets covered, taste and adjust, plate them on serving platter.
  6. Heat wok till piping hot, squeeze 3 rounds of grapeseed oil, add egg and swirl to make omelet. Once it sets, chop into small chunks with spatula, add to plate of veggies.
  7. Wipe out wok, repeat: heat wok, this time swirl in 4 rounds of oil, add G&G, add shrimp in one layer and let fry till golden before flipping and frying. Just as they’re near ready, add in Char Siu to warm through. Sprinkle curry powder till all gets covered, add to plate of veggies and egg.
  8. Wipe out wok, repeat: heat wok, swirl in 4-6 rounds of oil, add in vermicelli, sprinkle curry powder and move quickly with spatula to toss the noodles. Keep adding curry powder to noodles till all covered. If you keep moving noodles, they won’t stick. Now, add in veggies, eggs, meats and toss to combine well. Plate and garnish with cilantro and serve at once! ENJOY!

Do share your version of Singapore Noodles in comments and let us know how yours turn out? 

 











 
 

Mapo Tofu, Wok Star Style

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Mapo Tofu, literally translated means “pock marked grandma’s tofu”, don’t ask me why! I guess there’s a slight resemblance to pock marks? The beauty of this dish is you can adapt it to however you like it, spicy or not at all, with tri-colored bell peppers or with ground pork or just plain.  And that is what being a Wok Star is all about.

What a great one dish dinner, so easy and fast for weeknights! Tofu is a great protein substitute for vegetarians and vegans. If you’re lucky to have any leftovers, take it for lunch and just reheat with some quinoa and have with a side salad!
I’m working on a video and will post up soon!

 

A friend made a really good point about “recipes” I never even thought about…you end up with all the condiments you don’t know what to do with afterwards. So, with that in mind, I’ve applied my easy, NO-recipe, NO-measuring technique to this Mapo Tofu dish and used seasonings that already come in your Wok Star Kit.

Typically these are seasonings for the Mapo Tofu sauce if you want to try…

  • Black fermented soy beans
  • broad bean paste
  • Chili oil
  • numbing szechwan peppercorns

After experimenting with Mapo Tofu 3 times, it’s best to use firm tofu and not the silken. Nasoya was the only brand I found in my local markets. I actually prefer the ones at the Asian market but they are not NON-GMO or organic.

You always have OPTIONS…
– add more sauce if you love to eat with rice, noodles, on its own or with other dishes
– add more spice with chili oil, chili peppers, chili flakes or chili sauce
– add meat, typically ground pork but other options are ground beef, turkey, chicken or lamb 

Make it totally vegetarian/vegan and ‘stretch’ the dish
Add tri-colored bell peppers for a pop of color.
Hate chopping?  Single and don’t want to buy 3 bell peppers?

Get a box of ready chopped tri colored bell peppers available at your local market. I saw at both Publix and Winn Dixie in Miami area.

 
 

SAUCE:
TSPC which as you know are…
Tamari (San-j brand), Sherry, Pepper (white), Cornstarch
2 tsp. Koon chun brown bean sauce
Shake of chili flakes (any brand)
Dash of sesame oil (instead of chili oil)



 

INGREDIENTS:
1 box firm tofu, choose NON GMO/Organic
2 scallions chopped for garnish
handful cilantro, chopped for garnish
2 cloves garlic chopped
thumb size ginger, chopped


I recently made this as a vegetarian dish with tri-colored bell peppers garnished with alfafa sprouts at Fullei Fresh’s Grand Opening and not one morsel was left. John, an attendee mentioned it was his first time ever eating tofu and he was surprised how delicious it was! 




 


Photos were taken by Wok Star Mary at the Grand Opening, thanks so much for taking these great shots!

METHOD:
1. Make sauce in a bowl
2. Cut tofu into cubes
3. Fry garlic and ginger in oil, add sauce, add tofu, add more chili flakes for color
4. Sprinkle scallions and cilantro, done!