If you have a small selection of salad fixings, it’s so EASY to pull lunch together!
Start with field greens, I always buy box ones instead of in a bag, they ‘last’ longer. Then toppings like mini sweet peppers, sugar snap, cucumber, radish for color & crunch. Tomatoes, carrots, cut them in different shapes for variety.
Key is to have some protein to give you energy. I often have leftovers but also roast chicken, salmon or chicken sausage are typical.
Buy a few different salad dressings to keep your palate revved! I like making my own vinaigrette, so easy, I’ll post separately.
Last, add some nuts like walnuts, toasted pumpkin seeds, black or white sesame seeds.
If you need a little carb, go for baked sweet potato, quinoa, couscous or leftover brown or red rice. Just add to salad. You’ll find all these will bulk up your salad bowl and fills you up!
If I feel like spicy, I’ll add Lingham’s chili sauce or Yuzupao, wakes up your taste buds and oh so yummy, enjoy!
Here are more ideas for your lunch:
5 Lunch Tips
Lunch Ideas
Yin Yang Lunch
Love to hear what you have for lunch?
tips
Top 12 Wok Tips
As a wok enthusiast, cooking teacher and creator of a Wok Star Kit, I hear a lot of common mistakes people make when attempting wok cooking.
There’s a lot of very confusing information out there, so, here are my…
TOP 12 WOK TIPS
1. Cooking in a wok requires the right technique, the right heat, the right seasonings = Wok Star!
2. Declutter your kitchen: use your wok for stir frying, steaming, stewing, deep frying, smoking, searing and soups (see photos below.)
3. Leave your wok and portable gas stove setup out at all times so it’s convenient. If you don’t see it, you don’t use it…
4. Getting the wrong wok & not seasoning it right can set you up for failure.
5. A traditional lightweight, thin walled, round bottom cast iron wok is BEST. Woks with exterior enamel or coating take longer to heat and transfer heat to your food! Who wants to lift a 15 lb. wok every night? I give a comparison with carbon steel woks here.
6. One handle woks tip over when you have food in it plus the handle gets in the way.
7. Round bottom woks need direct flames i.e. gas for maximum contact & to control your heat.
8. Flat bottom woks do not give you a natural stir fry motion, uses more oil because of more surface area & were made for electric stoves. See no.11.
9. Non-stick woks cannot be used above medium heat according to manufacturer’s warning but high heat is ESSENTIAL to sear meat and for crunchy veggies.
10. Gas stove owners: use the smallest burner so heat is focused for your wok.
11. Electric stove owners: a portable butane gas stove solves the problem of cooking with your wok! You’ll have the BEST of both heat sources. Use your electric for flat pans/pots and gas stove for your wok.
12. A Wok Star is someone who develops their own cooking style and thinks outside the box.
Ask me a question!
Wok Star's Thanksgiving Duck
Breaking Thanksgiving tradition with Crispy Roast Duck…
Baby bok choy, sugar snap peas, red bell pepper, scallions.I cheated and microwaved sweet potato.
Just leave all your veggies on a large chopping board,saves washing up dishes.Go straight from board to wok.
I love my cast iron wok and portable butane gas stove setup.
I leave these out permanently so it’s EASY
to use my wok for cooking EVERYTHING.
to use my wok for cooking EVERYTHING.
Start off with oil, garlic and ginger.
Use oil that tolerates high heat like canola or
a new oil I’m trying: Tea Seed Oil
Tip: Don’t overfill your wok, it lowers the temperature &makes your veggies ‘soupy’! I started
with just frying baby bok choy.
Next, I fried sugar snaps and red bell pepper.
Combined veggies and topped with scallions.Add dash of tamari, sherry, squirt lime…DONE!
Bought Roast duck , stuffing and gravy which aretime consuming to make.
Plated sugar snap & red bell.
Dessert and dinner plates ready.
Here’s a ‘before’ shot of ready cooked roast duck.Warmed in oven 325, then under broiler to crisp skin.
So pleased with result, see nice crispy golden skin!Notice I put duck on a rack so it wouldn’t be swimming in fat.
This is the leanest duck I’ve ever had, hardly any fat.
Another reason to buy store bought, no smoke or fat drips.
This is my husband’s plate. I actually took OFFmy sweet potato, too much carbs!
No-sugar chocolate cheese cake (bought)with fresh blueberries and strawberries.
Nice to have a 2 hour break before dessert!
This Thanksgiving Dinner goes with my whole philosophy of being a Wok Star! Cook stuff that’s EASY and FUN, leave the time consuming stuff to others!
Wow, glad Thanksgiving is over, my body craved something light and soupy.
Wow, glad Thanksgiving is over, my body craved something light and soupy.
How did you use your leftover Thanksgiving turkey or whatever?
What was your first meal after all the leftovers were used?