vegetables

Shanti Christensen's Book Giveaway and Umami Kale (updated)

April 6, 2017 By Eleanor Hoh 16 Comments

Book Giveaway details below, ends tonight Sunday, April 16: 12am ET, good luck!

If you crave real home cooked Chinese food, you can win Shanti Christensen’s book, “Family Style Chinese Cookbook: Authentic Recipes from My Culinary Journey Through China!” (see details below!) It’s a MUST. Shanti’s quest to learn authentic Chinese cooking led her into 40 families’ homes over a 3 year period and culminated in this treasure trove of family recipes. Her superb story telling makes us feel like an extended family, privy to secrets that have been passed down for generations.

You’ll learn about Chinese traditions, the importance of family and with meager ingredients, you can cook up feasts. Lamb Fried Rice Xinjiang Style (p.161) and Braised Pork Ribs in Aromatic Sauce (p.111), umm, not bad bedtime reading or to dream about.

Simple, no frills recipes. They won’t intimidate you or make you keel over with impossible-to-find ingredients like many Chinese cookbooks. My favorite part of the book? Reading Shanti’s endearing stories about the families gave me a sense of what life was like in China. I was born in China and left when only 9 months old.

You can experience more of Shanti’s China trip here.

And if you’re lucky enough to live in San Francisco,
she produces outrageous popup dinners serving dishes from all over Asia.

To celebrate this book giveaway, I chose Shanti’s Stewed Kale (p.156) because the day I wanted to experiment from her book, that’s all I had in the fridge. And I loved that because it reflects my whole philosophy of using what you have and make the best and tastiest dish you can!

Creating a sauce to put over veggies is a very efficient way of adding flavor
to a big batch of veggies and gives them a different texture and flavor.

As always, I couldn’t help being a Wok Star and put my personal spin on it…

INGREDIENTS:
1 lb. kale (ready washed and torn into pieces)
Grape seed oil
Sesame oil

Sauce:
1 tsp Koon Chun brown bean sauce
2 cloves garlic, minced
1 tbsp i.e. few dashes of sherry
1 tbsp i.e. few dashes of tamari
1/4 cup chicken broth

METHOD…

Combine all sauce ingredients in bowl
Heat cast iron wok till hot, add sauce and fry till fragrant
Immediately add kale and cover with sauce. Add broth, tamari and sherry.
Cook till kale is wilted, taste for doneness, if not enough sauce, add a little more broth and cook till tender.

This kale goes well with ANYTHING.
I’d love to hear about some of your favorite ways for preparing kale in the comments.

Ready for Book Giveaway? Keeping it simple, here you go:

1. Subscribe to my free newsletter in right sidebar —->
2. Follow Shanti Christensen on Instagram @showshanti
3. Follow Eleanor Hoh on Instagram @wokstar and leave comment on Book Giveaway post
4. Leave a comment below why you deserve to win Shanti’s cookbooks? Then email me eh at eleanorhoh dot com so I have your email if you win.
5. Eligibility: Only for United States residents. Closing date: Sunday, April 16 , 12 am ET. Check back here for winner announcements Monday, April 17.
6. A random winner will be picked and contacted via email. Respond ASAP, otherwise I will pick the next winner.
7. Your book will be sent directly to you, good luck everyone!

If you didn’t win, you can still buy Shanti’s cookbook here.

Want more ideas for vegetable dishes?…

Simple Kale Stir Fry

Three Ingredient Broccolini

How about more Kale recipes?

Serious Eats: 15 Kale recipes

All the Kale Recipes You’ll Ever Need

Stuffed Squash a la Wok Star Style

December 7, 2016 By Eleanor Hoh 2 Comments

The three elements to delicious food are flavor, texture, color in that order and this Stuffed Squash a la Wok Star style is the perfect dish! Impress your friends with this dish…

TECHNIQUE IS KEY…
So, I wanted to do a festive dish for the holidays and of course squash came to mind. I love the orange color of the squash and lends itself to so many different ways of preparing it. I immediately surf the net for how to make a stuffed squash, my go to site is The Kitchn, I love this site, it’s all about technique.
If you’ve read my blogs, you’ll know I don’t follow, use or teach recipes. Cooking for me has always been about creating a dish from scratch and building on those three elements I mentioned. Recipes are good for inspiration, possibly ingredient combinations and new flavors. Technique for me is the most important element to cooking.
SHAPE YOUR BRAIN TO COOK…
Last night as I was cooking, I was listening to a TED Talk by Dr. Lara Boyd, her talk solidified my philosophy totally! She described how neuroplasticity gives you the power to shape the brain you want! This means, the more you do something, the easier it becomes and you’re exercising your brain. I found this so fascinating because it’s what I’ve been promoting all these years. If you keep training your brain to create a dish, you’d be amazed what dishes you come up with. It’s also a lot of fun because you come up with something new every time, no repeats.
TIPS FOR ROASTING SQUASH…
I find out you have to roast the squash first BEFORE you put your stuffing in. I wanted my stuffing to still have crunchiness and colors, so naturally, stir frying them is the answer! I find when you roast vegetables, the colors are more grey and dull. Do you see where I’m going with this? Don’t just follow a recipe blind and do everything they say.
A good example of this is most Chinese recipes will ask you to make a ‘flurry’, a mix of cornstarch and water to give your dish a nice glaze but I find it’s just one extra step, so I include the cornstarch when I make sauce. Ta Da, eliminated a step.
USE RIGHT CHEESE…
A mistake I made was using hard goat cheese. My husband uses goat cheese in our omelets and it melts beautifully but it didn’t melt as well in this dish. I suspect the heat wasn’t hot enough, only 350. Use cheese like cheddar, Parmesan or any sharp cheese.
VERSATILE DISH…
You can make it totally vegetarian or even vegan and leave out the cheese. It’s a great side dish to go with anything! Add meat to it and you’ve got a one dish meal. If served as a main, you will need a half per person.
You can use whatever vegetables you have lying around but try and get a contrasting color in there to make it pop. Even leftover roast potatoes or rice.
I loved putting together the stuffing for this dish because I had many ingredients I thought would be perfect.
celery for color and texture
chestnuts for festive component
mushrooms for flavor
cooked quinoa for texture, protein and good for you
multi colored bell peppers for color
cilantro for color and flavor

HERE’S HOW TO DO THIS STUFFED SQUASH…
1. Cut squash in half, swish a little olive oil, salt and pepper on the inside. Place on baking tray and roast at 350 for 45 mins. – 1 hour depending on how big your squash is. Give a little fork test to see if it’s soft enough.
2. Chop all your vegetables and leave on chopping board. Grate your cheddar cheese ready
3. Stir fry chopped vegetables with usual, grape seed oil, garlic and ginger, dash of tamari and sherry, I added Flavor God’s dry rub, Everything Seasoning, you can add dried herbs but not both, too much.

4. Remove squash and crank up to 425. Fill squash with chopped stir fried vegetables, add cheese on top and return to oven. Squash is ready when cheese has melted and smells amazing in there! You’re welcome.

I found half was way too much to eat in one dinner, so you might want to even only have a quarter of it. I cheated and grilled some bacon wrapped scallops to go with it, yummy!
There you have it, looks colorful and festive! Stuffed Squash Good a la Wok Star Style! It’s a great dish to serve as a side or a main when you have guests for dinner.
Here are some other festive dishes for the Holidays to try…
Wok Charred Brussels Sprouts
Ginger Honey Brussels Sprouts
Grilled Duck with Stir Fried Brussels Sprouts

Happy Holidays everyone!!!

WokStar-StuffedSquash-redplate — Stuffed Squash a la Wok Star Style!

Wok Charred Brussels Sprouts from Chris Kimball's Milk Street Magazine

October 28, 2016 By Eleanor Hoh Leave a Comment

Wok Charred Brussels Sprouts will turn Brussels Sprouts haters into LOVING them and vegetable eaters into die hard Brussels Sprout addicts! They have 3 qualities I always talk about: flavor, texture, color in that order. Wok Charring is a fail proof technique that’s quick and easy and will get you perfect results every time. Wok Charred Brussels Sprouts go with anything whether it’s a western dish with meatloaf, BBQ ribs or an Asian cheat dinner like mine with Mui Choy Pork Belly and Roast Duck, see below.

Tada, the yummiest wok charred brussels sprouts!

I learned how to make Wok Charred Brussels Sprouts from the charter issue of Milk Street magazine, published by Christopher Kimball, yes, that Christopher Kimball. Ex-America’s Test Kitchen TV and radio show host and the man behind Cooks Illustrated that pivoted him into the stratosphere of a “cooking god!” Below is the recipe by kind permission from Milk Street’s Editorial Director, J.M. Hirsch (previously AP food editor.)
If you hurry, you can still get a free charter issue and yearly subscription discount here.

You’ll want to hear more about his new project, Milk Street Kitchen, it’s very exciting because we share a lot of the same philosophies and the project deserves a separate post, working on that.
Cooking isn’t about following a recipe, so don’t just skip to the “recipe,” take a moment to understand WHY certain ingredients or techniques are used. When you understand WHY, you will have more chance of success and this is one philosophy Chris Kimball and I share! I’ve made Wok Charred Brussels Sprouts three times, all were successful and delish. My hubby whose my tester adores Brussels Sprouts devoured them and couldn’t stop saying, umm…
What you need to know…
1. Smaller is better…
Cutting sprouts smaller creates more surface area = more charring = more flavor! I pride myself as a Wok Star to think and do things outside of the norm but I didn’t think of the obvious which is to cut them smaller so they cook faster, what a revelation, it changed the whole cooking process and flavor profile.
2. What ingredients do…
– lemon juice “wakes” up any ingredient and make it shine
– honey caramelizes and gives charring color, however, I used only half of honey in recipe and didn’t add honey at the end, I find honey/sugar masks the natural flavors of vegetables, we like vegetables with a bit of bite.
– extra-virgin olive oil handles high heat
– pepper flakes gives a wonderful kick but do NOT include at beginning of your stir fry or fry in oil, they will gag you, sprinkle in at the end
3. Wok Star Way
– adapt to the recipe with what you have e.g. I had no anchovy, so I used fish sauce for umami flavor or use tamari.
– no fresh lemons, try a sprinkle of rice vinegar which has a sweetness or just leave out
4. Wok Char vs grilling vs oven roast
– a lightweight, round bottom cast iron wok is BEST for charring sprouts, its wide opening and shape makes it easier to move sprouts around vs a flat skillet
– a steel spatula used with a wok can turn lots of sprouts vs using tongs to flip each sprout
– wok charring give sprouts an even and overall char vs grilling which has hot spots and oven roasting for me has never resulted in crispy sprouts, maybe it’s my oven.

Here’s recipe…

I eliminated step 2 (frying the seasonings) and 4 (adding more honey etc.) altogether and tossed sprouts in bowl with everything except garlic which I added to the oil with some shredded ginger like I always do when I stir fry vegetables.
I’d love to hear how your Wok Charred Brussels Sprouts turn out, whether you’re using Milk Street Magazine’s complete recipe or used some of my tips?
Here’s a short video to show just how fast those sprouts cooked!
How about trying my Ginger Honey Brussels Sprouts, it’s hard not to compare with charred version, trust me!

vegetables

You can experience more of Shanti’s China trip here.

And if you’re lucky enough to live in San Francisco, she produces outrageous popup dinners serving dishes from all over Asia.

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And if you’re lucky enough to live in San Francisco,
she produces outrageous popup dinners serving dishes from all over Asia.