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stir fry

Why Grill and Stir Fry in one dinner?

July 3, 2014 By Eleanor Hoh Leave a Comment

Why Grill and Stir Fry in one Dinner?  This simple weeknight dinner idea will make you a rock star!  Grilling a batch of protein is a very efficient way to produce many meals and while your meat is grilling, you can fry up a medley of vegetables.  This is one of my favorite weeknight dinners, simple and stress free and done in 1/2 an hour.

Grilled Pork Belly, rapini with shimeji mushrooms, Chinese Eggplant using Glazing Technique, grilled turnip.

GRILLING VS ROASTING

My preference is grilling rather than roasting.  I like the texture better, meat is crispy outside and tender inside and colors come out so much brighter. Grilling uses same technique as stir frying, high heat seals in the flavors and retains the colors. 

WokStar-EleanorHoh-grill-porkbelly
Grilled pork belly using a variety of World Spice Seasonings

MIX EAST AND WEST

It’s so easy to stir fry whatever vegetables I find in my fridge. Stir frying isn’t just for an Asian dinner, you can fry veggies to go with western style grilled meats,  it’s nice to mix and match east and west! There are no boundaries when it comes to cooking and you’ll be surprised at how well this works, try it.

GRILLING IDEAS:

1. big joints of meat will last many meals!
2. salmon, pork shoulder (one of my favs), pork belly, leg of lamb, organic chicken thighs, skirt steak, tofu, etc.
3. cut in different ways: chunks for lunch, strips if I use in a stir fry and slices for dinner.
4. bring for lunch to work with a salad, you’ll be the envy of your colleagues.

BEST SEASONINGS FOR GRILLING MEAT?

I find dry spice rubs work best as wet marinades tend to make meat tough and chewy (same with stir frying meat.)

My current favorite spice rub! 

Indian Garam Masala, Rooster Spice, Indonesian Ayam & Yucatan Rojo BBQ Rub from World Spice. (very fresh & flavorful)

STEP BY STEP

1) while broiler is heating up
2) rinse meat under cold water, pat very dry with paper towels (if wet, will render meat tough & chewy, same for a stir fry!)
3) slather avocado oil on meat
4) sprinkle celtic sea salt and spice rub to cover meat completely on both sides
5) zing under broiler on top rack close to the heat with door OPEN! Many didn’t know NOT to close the door, you’ll be steaming it and won’t have grilled results.  Unless meat touches the grill rack, then move down one shelf

SIMPLE RULES TO GRILLING 

1. You will smell the incredible aromas from meat grilling, usually in about 10 minutes.

2. When the first side gets nice and toasty with crispy edges, flip it over. Second side won’t take as long and also depends how thick the cut is.  When golden and slightly crispy round edges, stick a fork or steel skewer in the thickest part to test if done.  If there’s blood running, it’s still a bit rare so I switch the heat off and let it sit under the broiler. If you cook till there’s no blood, it’s overdone, cause meat continues cooking.

3. Stir fry your veggies while meat is grilling. See below for veggie combinations and how to do it!

4. Let the meat rest about 5 minutes before carving and digging in, ENJOY!

This image has an empty alt attribute; its file name is WokStar-roastduck-veggies.jpg

Looking for more ideas…
4th of July, Spicy BBQ Hoisin Spare Ribs
Grilled Hoisin Pork Chop with 3 different veggie sides
Grilled salmon and stir fry bok choy
Grilled Swordfish with stir fry zucchini

Filed Under: blog, grilling, spices, stir fry, technique Tagged With: "Flavorgod seasonings", grilling, stir fry, technique, tips

Wok Curry Salmon Video

January 23, 2014 By Eleanor Hoh 6 Comments

Happy New Year!  I’m excited to share my first video Cook Like a Wok Star using My Spice Sage’s curry powder that’s included in my Wok Star Kit!  Love to hear what you think, all feedback is welcome.  My video series will be short tips and tricks and all things to help make you a Wok Star without recipes or measuring! Curry powder is one of my favorite spices, it’s so versatile, has an intense flavor, perks up anything you sprinkle it on, especially leftovers and is a staple in my kitchen! Once you try it, it’s addictive, you’ll want to add to everything.  For more details about My Spice Sage, click here and here.
I took some ‘behind the scenes’ photos…

curry-salmon Zara

Wok Curry Salmon Setup at Alno Cera Kitchen. mise-en-place

Note about the production of the video:  Thanks to ALNO, the beautiful German kitchen design showroom for sponsoring this shoot, I’m so excited they are hosting my cooking classes! This video was shot, directed and edited by Zara Elizabeth who also happens to be a super Wok Star in her own right and has assisted in my classes and a huge fan of my Wok Star project. I’m so proud she won a family cooking competition using her Wok Star Kit and stove making the two dishes she learned in class, Rainbow Lettuce Wrap and Tilapia in spicy brown bean sauce.  We’ll be hard at work updating my class DVDs and it’ll be refreshing to produce them from a different perspective now she’s been through my class.

 

Filed Under: blog, curry, myspicesage, salmon, stir fry, Tips, video, wok, Wok Star Kit Tagged With: "curry powder", myspicesage, salmon, spice, stir fry, video, wok

Stir Fry Veggies, perfect with hoisin pork

October 19, 2013 By Eleanor Hoh Leave a Comment

Three different stir fried veggie side dishes with grilled hoisin pork bistec done in half an hour surprised me too, so I wanted to share!
3veg-hoisin-pork
Pork ‘Bistec’ is spare rib steaks with lovely marbling but thinner not chunky chops so they cook much faster, perfect for quick weeknight dinners. I really had a craving for hoisin and used same 3 seasonings for my signature Hoisin Spare Ribs, you can  get how to make the marinade here.
While the hoisin pork bistecs were grilling, I prepared my veggies. I decided I didn’t want all my veggies in one dish. So, it was a matter of frying them separately which I do anyway so as not to lower the heat of the wok and cause veggies to sweat and become soupy (a very common mistake!)
Chinese eggplant & red bell pepper went together, then Shanghainese Bok Choy & scallions and last I blanched some ready chopped kale left from a soup I made.
When you can smell yummy grilled pork, it’s time to turn them over & grilled till sauce looked cooked and slightly crispy edges. Not too long cause chops are thin.  Get your butcher to get these chops for you if you don’t see them, they’re the answer to quick, tasty dinners! I switched off grill and let them sit till I finished stir frying. They were perfectly done, tender & juicy.  I hate ‘tenting’ which is covering your meat with foil to let it continue cooking, it never works for me, it’s too scientific.
hoisin-pork-3veg-plate
Hubby and I shared one chop with a spare chop for our lunch, yippee. Another tip: always cook more to save time and effort! Enjoy.

Filed Under: blog, grill, hoisin, pork, stir fry, wok cooking Tagged With: grilling, hoisin, pork, stir fry, wok cooking

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