I’ve included digital cooking lessons as part of my Wok Star Kit.  Numerous testimonials from people tell me my site is very informative and that my instructions were crucial in their decision to purchase my Kit.

Those who already own a wok think if they just purchase my instructions, they can learn wok cooking.  You will NOT succeed if you use a non-stick wok or inferior wok (see Wok Set for extensive explanation) or a glass flat electric stovetop (see Stir Fry Stove for explanation and solution).

My audience are people who value their time and appreciate the fact I’ve put everything together so it’s convenient and easy.  You’ll realize when you cook at home, you can control what you put into your food and have it exactly how you like it.  My NO-RECIPE, NO-MEASURING, NO-CALORIE COUNTING technique makes busy weeknight cooking FUN and EASY.

You don’t need recipes for weeknight cooking, just use what you have and make a delicious, simple one-dish dinner.  You’ll learn how to do this from  , so watch this first.

From past experience, I’ve learned that if people don’t have success the first time they stir fry, they’ll give it up. So, it’s very important for you to have a good and successful experience.  There are 4 ESSENTIAL requirements that will ensure your success with wok cooking:

  1. A lightweight cast iron, round bottom wok
  2. High heat
  3. The right technique
  4. Quality ingredients

The three discs in my Kit includes almost three hours of video…
•   “Wok Star” DVD  (Easy Style Cooking With an Asian Flair)
•    Wok Star Audio CD  (cookalongs with handouts)
•   “Ho Wok Mei” DVD




Here’s the intro from “Ho Wok Mei” which explains my philosophy of cooking.

An amusing segment of my husband describing all the mistakes he made when he first started wok cooking so you’ll avoid the same mistakes he made!  He’s got over 90,000 views on Youtube!  A friend told me he has a ‘handsome voice’, hmmm.


WOK STAR  (Easy Style Cooking With an Asian Flair)

“Easy Style Concepts” explaining my NO-RECIPE, NO-MEASURING technique from the Wok Star DVD menu

This is the first DVD with over an hour and fourty-five minutes of video. The first section is my entire class shot on-location.  I explain my visual approach and cook three different meals that illustrate the two paths of stir frying (it’s as simple as following a road map). You’ll understand how the paths are like “chord changes” a musician improvises versus playing a fixed score, note-by-note (which is very similar to following a recipe, step-by-step).

Once you get the picture of the paths in your head, you’ll be liberated to create your own dishes and never have to read another recipe again (except when you’re seeking inspiration for new creations.) These “Easy Style” movies are edited into 5 to 10 minute clips which make the material easy to navigate and return to for review.

–“Video Meals” in which I show two meals in my kitchen. You can watch the entire meal preparation in less than 10 minutes. There is a timer so you can see the duration and all the steps involved in preparing a dish.

— “Care and Feeding of Your Wok” is an amusing video of my husband’s mistakes  when he first started cooking, so you’ll avoid making the same mistakes.  It’s an “owner’s manual” of how to take care of your wok so it will last a lifetime. We uploaded this clip to Youtube and his viewership has surpassed mine, last count: over 57,000 views! (watch the video)

— “Wok Up and Smell the Coffee” is my husband’s method of cooking breakfast in the wok. (He claims this video clip is worth the cost of the entire Kit all by itself!). The example he’s included on the disk is “salmonbrocbanapricot”… salmon, broccoli, banana, & apricot. It is a preview of an entire DVD that will explore exotic breakfast combinations. (A favorite of mine is when he puts curry powder in the pancake batter).

Side Note: My husband co-wrote, shot, and edited “Ho Wok Mei”, my first cooking video (which is included in this Kit). Despite his familiarity with the cooking concepts, it wasn’t until he saw the “big picture” of the stir fry process illustrated in a visual diagram that he finally “got it”. He now makes breakfast in the morning, listening to music or lectures on his iPod while he cooks. This time has become his creative “morning meditation”.

•  AUDIO PODCAST COOKALONGS: Now that you understand all of the concepts, you’re ready to go into your kitchen and try it yourself. Some students “freeze up” at this step, maybe forgetting an essential ingredient or omitting an important step, which  turns their stir fry into a frenzied mess. To avoid this, I’ve created “Audio Cookalongs” which are real-time recordings of the meal preparations. You can download these to your iPod and cook along in real time.  It’s as if I’m in your kitchen coaching you every step of the way. Some listen to the cookalongs prior to cooking to refresh their memory of the steps. Others jump right in and fry right away without any audio assist. Whatever you choose, they’re there for you to use. I recommend their use for your FIRST stir fry because it will help you achieve the proper rhythm and pacing. It’s also a great audio “checklist”, which will make sure you don’t forget any ingredients, steps, or utensils. (listen to sample)



This is a video I produced when I had my cooking school in Key West. We’ve converted it to a DVD so it’s easy to search by chapters.  (watch video clip above)

It includes:

• 3 meals (fish in black bean sauce, beef with broccoli and two great party dishes for entertaining… rainbow lettuce and summer noodles (dishes you can prep ahead of time so you can enjoy the company of your friends).

• A shopping trip to San Francisco

• “Tips for perfect results”
• A visit to one of my favorite Chinese restaurants to watch the chef stir fry
• You’ll learn 5 new sauces

This video was produced in my “old days” when I provided recipes (a handout with all the recipes in the video is included with the kit).  Since I follow the flow chart approach in this video, but with the structure of written recipes, it’s a great “stepping off” point for taking any recipe you see in a cookbook and converting it to the “Wok Star” format.


SF Examiner — “Hoh’s philosophy (fresh ingredients, a few simple rules) makes Chinese cooking as easy and natural as eating.”

Library Journal — “Hoh’s philosophy (fresh ingredients, a few simple rules) makes Chinese cooking as easy and natural as eating. Highly recommended for all libraries.”

SF Chronicle —  “…will help you overcome the fear of frying.”

Eating Well — “…a teaching style other videos would do well to emulate…”

Solares Hill — “This video is the next best thing to having your own Chinese mother teach you how to cook.”

Miami-Dade Public Library — “…accessible to the novice but not boring for an accomplished cook.”