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Hate vegetables? Try my glazing technique!

June 14, 2024 By Eleanor Hoh Leave a Comment

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…

View this post on Instagram

A post shared by Eleanor Hoh, food personality, event curator (@wokstar)

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. 

Filed Under: blog, cast iron wok, stir fry, vegetables, wok, wok cooking Tagged With: glazing technique, stir fry, vegetable stir fry, wok cooking

3 Ingredient Broccolini

April 11, 2014 By Eleanor Hoh 18 Comments

Blanching in a wok is the fastest, easiest method to cook vegetables that have hard stems and when you have a lot of them!  A wok is a perfect vessel, it has a wide opening and deep reservoir to hold the water and quantity of vegetables. Alternatively, use a wide deep pot if you don’t have a wok.

Wok blanched Broccolini
Wok blanched Broccolini

I learned this wonderful technique from my mom when she had to cook for seven of us in the family.  Even though there’s just my husband and I, I use leftovers for lunch or for the following night’s dinner! So, when my virtual Let’s Lunch theme challenge called for a three ingredient post, blanching came to mind immediately!
Add your fav dressing or make your own vinaigrette!
Add your fav dressing or make your own vinaigrette!

Vegetables that work really well are broccolini, broccolette, broccoli incl. Chinese variety, brussel sprouts, bok choy, mustard greens, asparagus, swiss chard. Actually, leafy greens like curly kale, spinach do well too, you just have to remember blanching cooks triple fast and leafy greens shrink a lot, so you need to do them in batches to get the quantity you need.
Ingredients:

2 large handfuls of broccolini
few squirts of olive oil
salad dressing of your choice (I used store bought French vinaigrette but usually my own homemade vinaigrette)

How to do it…
1)   Boil water in wok till rolling boiling, put a wok lid on.
2)  Add few squirts of olive oil. Best trick to keep vegetables from turning grey.
3)  Use fork to test stem for doneness how you like them, I like mine pretty crunchy
4)  Empty wok of broccolini into colander,  either run under cold water or put in an ice bath to stop from cooking
5)  Squirt dressing all over, serve with whatever dinner.

Broccolini served with grilled lamb chop, roast bell peppers and my homemade baby cue kimchi
Broccolini served with grilled lamb chop, roast bell peppers and my homemade baby cue kimchi

My Broccolini got featured in Tasting Table’s newsletter for a Spring  stir fry last week, another take on blanching with a stir fry thrown in, that’s how Wok Stars roll.
Tasting Table Miami featured my Broccolini in a Spring Stir Fry!
Tasting Table Miami featured my Broccolini in a Spring Stir Fry!

 
Let’s Lunch is a virtual themed lunch from food bloggers all over the world! Join by posting a comment below or on Twitter using #LetsLunch.  There’s also a private Facebook group where we hang out.  Check #LetsLunch posts below for other easy 3 ingredient yummies…
Gluten Free Almond Cookies at The Asian Grandmothers Cookbook
Mango Coconut Chia Pudding at HapaMama
Trinidadian Mango Chow at Spicebox Travels
Filipino Sticky Rice Logs at Asian in America
Flourless Peanut Butter Cookies at Hot Curries and Cold Beer
Chicken and Dumplings at A Cook and Her Books (use Pamela’s Artisan Blend in place of AP flour for gluten free)
Turkish Sesame Sweet at Monday Morning Cooking Club
Roasted Asparagus at Glass of Fancy
Mac and Cheese and Peanut Butter Cookies at Tea and Scones (use Bionaturae pasta for gluten free)
3 Ingredient Broccolini at Be a Wok Star

Filed Under: #LetsLunch, blog, healthy eating, technique, Tips, wok Tagged With: "healthy eating", #LetsLunch, broccolini, technique, tips, wok

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

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