Mapo Tofu, literally translated means “pock marked grandma’s tofu”, don’t ask me why! I guess there’s a slight resemblance to pock marks? The beauty of this dish is you can adapt it to however you like it, spicy or not at all, with tri-colored bell peppers or with ground pork or just plain. And that…
Everyone loves stir fried noodles but not when they stick to your wok. My simple rules will guarantee NO-stick noodles if you use a well seasoned cast iron wok. I must confess I was always intimidated frying noodles especially after watching my mom and then my sister fry them so expertly. They did use a…
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…
If you’re stumped with what to make for dinner on a cold, balmy night, this easy, weeknight soup made in a wok came together in less than 30 minutes! Stir frying your veggies and meat give them flavor, texture and retains the bright colors. Get the scoop below how to make soup in your wok……
Don’t sweat over lunch ideas for work, here’s one easy and healthy way to stretch ground organic beef that will last you a few days! You can ‘stretch’ it by adding a few chopped veggies which will bulk it up and at the same time add flavor, color and texture to the ground beef. …
The secret to crispy tofu? Use extra firm tofu, not the Japanese silken type which is too soft. Another secret? Use hot oil to deep fry and remove tofu cubes the minute they turn a light golden color. It will result in a wonderfully crispy outer texture. Crispy tofu is a dish even kids and…
Follow
