stir fry

Wok Star class at Jungle Walls Miami

May 28, 2011 By Eleanor Hoh 1 Comment

Thanks Peter, Jungle Walls Miami for hosting another enjoyable cooking class.

Thanks everyone for coming to my Wok Star cooking class today! Thanks to new Wok Star Maggie who came to pick up her Wok Star Kit and took this group shot for us. Most other shots taken by Carl Hildebrand on my iPhone.

A delicious Rainbow Lettuce Wrap appetizer and Gancia Prosecco greet guests when they arrive.

Jenna looks so proud of the sauce for the Shrimp, asparagus, baby bok choy & carrot stir fry. She was surprised how high the heat was and thought her shrimp was burning but turned out crunchy on the outside and juicy inside.

Howard is going to be very popular with his dates, showing off his new Stir fry technique! I think he liked the food, he went for thirds he told me.

Jenna got this class for Howard’s birthday prez, what a sweet sister. Notice the mint ‘stick’ behind them? We plucked some off to sprinkle into the Rainbow Lettuce Appetizer.

The AMAZING Jungle Walls Miami lookin’ good. Peter can custom make any hydroponic plant wall!

Jonathan is already a Wok Star but brought his daughter, Ivy Marie cause she wants to be a professional chef!

Peter Kastan and Barney enjoying a cold, refreshing Fiji Water, it was a scorcher today.

Shrimp, asparagus, baby bok choy and carrot stir fry in cast iron wok and gas stove setup. A typical one-dish dinner for busy weeknights.

Sexy Dejha enjoying her shrimp stir fry.

Ivy Marie showing off her stir fry skills. She stir fried zucchini, yellow squash and red bell peppers for the Tilapia in spicy brown bean sauce. It was a hit! The Tilapia is melt-in-your-mouth tender and absorbs all the flavors from the sauce.

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www.wokstar.us

Stir Fry Summer Veggies

May 16, 2011 By Eleanor Hoh 1 Comment

There are no rules when it comes to combining different veggies for a stir fry. I even like soft & crunchy together. I always think of more things to add to a post, so do check back or get a feed for updates!

Here are a few tips to help you. Don’t be afraid to experiment. You just can’t go wrong. See how brightly colored the veggies are when you stir fry them in a cast iron wok?

Fried snow peas & red bell peppers in one batch, then bi-color sweet corn with scallions in another batch. Fry in a little oil (I use canola oil or Tea Seed Oil) & garlic and ginger. Add a dash of sherry & tamari (I use San-J Intl. brand), that simple. Both the oil(only customers in Miami) and tamari as well as many other seasonings come free in your Wok Star Kit. For me, it’s so important to use fresh ingredients and good brands to bring out the best in your food.

Every diet promotes eating more veggies and a simple stir fry can transform your veggies from boring to scrumptious! The recent documentary Forks Over Knives is all about eating a whole foods, plant based diet! Roger Ebert’s review concludes with this wonderful comment, “Animal protein is not necessary, or should be used sparingly as Asians did, as a flavoring and not a main course.” Here’s my other post about this documentary.

Tip 1: Don’t fry too much in one batch because it lowers the heat in your wok.
Tip 2: Drain your veggies & start your stir fry with DRY ingredients to keep everything crunchy!
Tip 3: If you don’t have a good cast iron wok, use a stainless steel pot (so veggies don’t spill out of flat pan)rather than non-stick (this is the worst material for stir frying, makes your veggies soupy!)

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www.wokstar.us

Wok Star's Thanksgiving Duck

November 28, 2010 By Eleanor Hoh Leave a Comment

Breaking Thanksgiving tradition with Crispy Roast Duck…

Baby bok choy, sugar snap peas, red bell pepper, scallions.
I cheated and microwaved sweet potato.

Just leave all your veggies on a large chopping board,
saves washing up dishes.Go straight from board to wok.

I love my cast iron wok and portable butane gas stove setup.

I leave these out permanently so it’s EASY
to use my wok for cooking EVERYTHING.

Start off with oil, garlic and ginger.
Use oil that tolerates high heat like canola or
a new oil I’m trying: Tea Seed Oil

Tip: Don’t overfill your wok, it lowers the temperature &
makes your veggies ‘soupy’! I started
with just frying baby bok choy.

Next, I fried sugar snaps and red bell pepper.

Combined veggies and topped with scallions.
Add dash of tamari, sherry, squirt lime…DONE!

Bought Roast duck , stuffing and gravy which are
time consuming to make.

Plated sugar snap & red bell.

Dessert and dinner plates ready.

Here’s a ‘before’ shot of ready cooked roast duck.
Warmed in oven 325, then under broiler to crisp skin.

So pleased with result, see nice crispy golden skin!
Notice I put duck on a rack so it wouldn’t be swimming in fat.
This is the leanest duck I’ve ever had, hardly any fat.
Another reason to buy store bought, no smoke or fat drips.

This is my husband’s plate. I actually took OFF
my sweet potato, too much carbs!

No-sugar chocolate cheese cake (bought)
with fresh blueberries and strawberries.
Nice to have a 2 hour break before dessert!

This Thanksgiving Dinner goes with my whole philosophy of being a Wok Star! Cook stuff that’s EASY and FUN, leave the time consuming stuff to others!
Wow, glad Thanksgiving is over, my body craved something light and soupy.

How did you use your leftover Thanksgiving turkey or whatever?
What was your first meal after all the leftovers were used?

stir fry

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