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Repurposed Rainbow Appetizer to Yummy Curry Dinner!

May 29, 2011 By Eleanor Hoh 2 Comments

Photo_5

Rainbow Appetizer ingredients leftover from my cooking class yesterday were shouting to be repurposed into a curry dinner for tonight! Even had leftover diced garlic, ginger and some scallions. I didn’t even have to pull out my chopping board. Notice, I didn’t even have any rice or carbs! So light and refreshing.

Photo_1

Using same technique I teach in class: fry veggies first cause they don’t stick to your wok like meat does. I used Earthy Delight’s Tea Seed Oil. Oh, I added some red kidney beans to bulk it up. Do you see my lovely, unique batik wok mitt on the handles? It has a magnet so it stays on the handle when you take your hand off.  We designed this and has a patent pending. Everyone loves this cute concept and enjoy choosing their fav design. I pick up material whenever I go on my Asia travels.

Photo_2

Added dash of tamari, sherry and sprinkled MySpiceSage hot curry powder, plated it.

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Reheated precooked ground turkey in the wok, added scallions and sprinkled curry powder.

Photo_4

Notice my cast iron wok and portable butane gas stove setup on top of my electric stove! I leave this permanently OUT so it’s convenient. If you don’t see it, you won’t use it. I use my wok to cook most anything or just for reheating leftovers instead of using the microwave.

Sent from my iPhone
www.wokstar.us

Filed Under: cast iron wok, cooking class miami, earthy delights, Hot curry powder, myspicesage

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Comments

  1. Indie.Tea says

    May 30, 2011 at 11:24 pm

    Reply
  2. Annapet says

    May 30, 2011 at 11:15 pm

    Reply

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