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"Wok Star"

Wok 3 Ways: Steam meatloaf, Fry and Boil

October 21, 2012 By Eleanor Hoh 1 Comment

Have you ever had a craving that needs to be satisfied like immediately?  I had one of those earlier this week.  It’s a dish my mom used to make with ground pork and Tianjian preserved vegetable, it’s so moorish. I call this dish ‘Chinese steamed meatloaf’ because it’s a similar concept to meatloaf: densely packed meat.

Steamed Chinese meatloaf and rapini is such an easy, weeknight dinner!

Both cooked in my wok using three different methods, steaming, parboiling and frying.

Apart from minced pork, Tianjian preserved vegetables and rapini, I always have garlic and ginger, scallions and my handy caddy basket with seasonings and oil for stir frying.  This dinner came together quickly. Always prep everything prior to turning on wok and stove!

I usually use ground turkey but fancied pork for a change. The butcher ground about a pound of pork butt fresh for me.  I “seasoned” the minced pork with my usual TSPC: tamari, sherry, pepper and cornstarch, then sprinkled 1/2 of shredded ginger on top.  My blue and white ‘fish’ motif dish was a perfect steaming dish and can be found at Asian markets.  A coup dish is good too.

Tianjian preserved vegetable comes in a lovely ceramic jar.  You can recycle those jars to use as a vase or pen holder, I love them.  If you aren’t able to get Tianjian preserved vegetable or don’t want to use it, the “seasoned” pork on its own will still taste SUPERB.

Cooking is about making your own rules and having FUN and that’s what Wok Stars do!

When you open the jar, PONG! it’s strong smelling cause it comes from the you guessed it, cabbage family!  It’s chopped up already and preserved with salt, so rinse in a little tap water to get rid of some of the salt, then drain well.  Because I don’t measure, I used just enough vegetable so you get a bite in each mouthful but not too much!  Use chopsticks or a fork to fold the vegetable gently into the pork, the pork should be chunky and intact, not mushy.

Rapini (also known as broccoli rabe) has a slight tang like Chinese broccoli and complemented the steamed meatloaf perfectly. When chopping bottom of the stems, I noticed they were a bit pithy, so parboiling rather than stir frying would make them more tender. This is a good example of my thought process and how it determines what cooking method I use.  It’s also one of the reasons why you should not just follow a recipe blindly because if an ingredient doesn’t look good, you should substitute it and not feel like you cannot make the recipe!

Boil a wokful of water till bubbling, squeeze in a few drops of oil to prevent rapini going grey.  If you have a lot of mouths to feed, parboil rapini in several batches.  I only did one batch and kept rest in fridge.  Parboil rapini till a little wilted, test for doneness the way you like to have it, then drain.  Place on plate and keep warm.  Return wok to stove, wipe very dry.  Heat your wok, then add 4-5 swirls of oil into wok and quickly fry squished garlic and rest of shredded ginger.  Fry & swish around with spatula till slightly golden. Don’t burn them otherwise they become bitter.  Pour this goodness all over the rapini. This dish is DONE.

Yes, another great use of a wok is steaming.  My mom showed me how to use wood chopsticks and lay them across the wok as a platform to steam the plate of minced pork and then put the wok lid on, such a clever idea! No steamer rack necessary and the plate used for steaming goes straight to the table. So, make sure you use a plate that’s big enough to spread the pork and has a little dip to it, cause there’ll be a little sauce from the steaming and seasoning, yummy.

Note:  I got this tip from one of my favorite Wok Stars: Dr. Maritza Paz.  Do NOT use disposable wood chopsticks which are not sturdy so they bend and she nearly lost her dish of food!  Melamine chopsticks are O.K.

Sprinkle chopped scallions right before serving. Slice the Chinese meatloaf into wedges and eat with rapini.  Notice we didn’t have any rice with this dish and we didn’t miss it, yummy.
Wok 3 ways is another illustration of the versatility of a wok, don’t waste it by using it just for stir frying!  Please share ingenious ways you’re cooking in your wok in comments below!
 
 

Filed Under: Asian, cast iron wok, Steaming, weeknightdinner, wok cooking, Wok Star Tagged With: "Wok Star", Asian, cast iron wok, pork, rappini, steaming, weeknightdinner

August Events, Google+ live cooking show (Updated)

August 8, 2012 By Eleanor Hoh 9 Comments

Please keep checking back for additional events or subscribe to my feed.

Wok Star Eleanor Hoh debuts her new cooking show LIVE on Google Plus 
Learning How To Cook Like A Wok Star 
Wednesday, August 15th
Join her 6:30pm(ET), 5:30pm(CT), 3:30pm(PT)
Hosted by award winning Pepe Calderin Design showroom
FREE!
I’ll be adding my video promo once it’s uploaded, so check back!


It’s always been my dream to connect with you.  Here’s a chance for Wok Stars and wannabes all over the world to join in!
I will demystify wok cooking by showing you how to make easy, one dish dinners in under 30 minutes, using a few ingredients and only 4 seasonings!
Here’s the scoop:
Catch the show on Larry Fournillier’s G+ profile page OR on Hangoutnetworks.com
7 lucky folks can ‘hangout’, ask questions and interact LIVE on webcam with myself and Larry. How cool is that?
1. Sign up NOW for a Google account!
2. Add Eleanor Hoh & Larry Fournillier to a circle.
3. If you want to be in the ‘hangout’, email me at wokstar at eleanorhoh dot com
4. On Wed. Aug.15 @6:30pm ET or at your appropriate time zone (see flyer above), visit Larry’s Google + profile page to view the live stream OR visit www.hangoutnetworks.com
I’ll be cooking in the beautiful showroom of Pepe Calderin Design who hosts my regular cooking classes in Miami, Florida! Here’s a peek…
Chef Larry Fournillier is a private chef living in Trinidad and producer of Learning how to cook series on Google+.  Thrilled he’s invited me to be on his show. He has over 500,000 followers on Google+, so must be doing it right. Go check his About page for the full bio and MANY upcoming cooking shows!

Remember, Wednesday August 15,  join me and let’s create ‘wok-magic’ wherever you are!

Thanks to Pepe Calderin Design showroom for hosting my first live cooking show!!!

First Annual Artisan Food Fest
Coral Gables Museum
Saturday, August 11: 11-5pm
FREE

Visit Coral Gables Museum Events for full details.  I have personally tasted 5 of the artisanal foods: Copperpots, Freakin’ Flamingo’s Renee is my friend and makes delish jams, BBQ sauces etc., Proper Sausages (had their lamb sausages, they’re the real deal), And The Crackerman’s chili sauce hits the spot, Novae Gourmet’s Jerky is a crispy treat to sprinkle over salads or just as a protein hit. Look forward to sample the rest!  Hope to see you there. I won’t be giving any demos as some think, just enjoying for a change!
On Saturday, August 11 South Florida’s finest artisan food vendors will come together for a one-day Artisan Food Fest at the Coral Gables Museum. Admission is free and the event is held in conjunction with Family Day on Aragon, held the second Saturday of each month at the Museum. The Artisan Food Fest will run from 11:00am – 5:00pm and will include cooking demos, tastings, raffles and more! Vendors will sell handcrafted items from granola to jams to sustainably grown greens to sausages and everything in between! The Fest promises to be a veritable foodie heaven. Parents and adults can participate in the Fest while kids are enjoying arts and crafts and more at the Museum.
Confirmed to date: Copperpots, Freakin’ Flamingo, Cao Chocolates, The Cheesecake Gallery, Novae Gourmet, The Spiced Nut Factory, Proper Sausages, The Crackerman, Laurie’s Pantry Granola, Mr. Green Dean, Om Nom Nom Cookies, Herbal Passion Alchemy, Bottega la Dolce Vita, Pasta Amore, The Empanada Lady and Pickle Delicious.
 

TONIGHT, Aug.11 go and support The Miami Children’s Hospital Foundation at Bacchanalia, a food and wine festival at Wynwood art walk with live music!  Details here.
 

Tropical Fruit Meets Tropical Fish – South Florida’s Finest
If you’ve not been to Chef Julie Frans’ Seasonal Supper, you really need to. The last Seasonal Supper I went to was sensational!  My photos didn’t turn out that great cause it was dark.
This Thursday’s theme is Tropical Fruit Meets Tropical Fish – South Florida’s Finest. Check out the mouth-watering menu, Chef Julie likes to incorporate Asian flavors into many of her dishes, so I’m eager to taste.  I can’t wait to experience another intimate supper at Essensia.  Met some old and new friends! For reservations, call 305-908-5490.  The menu looks a bit small right? Sorry, menu sounds like a winner.
P.S.  I can’t wait to see their organic garden which only started last year.
P.P.S. I wrote about Chef Julie for a British magazine, VIVA which got published this past February, here’s the online version!  Food shots were taken by my good friend, Brenda Benoit Dudley whose photography I admire so much.  So vibrant and jumps out at you.
 
 
 

Filed Under: events, farmers market, Google Plus, healthy cooking class, miami Tagged With: "cooking show", "Google +", "Google hangout", "Wok Star", Eleanor Hoh, events, live, Miami

Thanksgiving: Wanna Cook Like A Wok Star?

November 4, 2011 By Eleanor Hoh 2 Comments

WANNA COOK LIKE A WOK STAR!

hosted by
Coverings, etc. located at Miami Iron Side Campus
NEXT UP
THURSDAY, November 17
6:30pm-8:30pm
Show off your new wok skills at Thanksgiving!
 With lots of Giveaways and door prizes!
Drinks sponsored by Fiji Water and Gancia Prosecco 

Join Wok Star Eleanor Hoh for a unique experience in a beautiful loft-like showroom.
A perfect combination of socializing, entertainment and learning...
Meet cool people and get tips, techniques and tools to Cook Like a Wok Star!
Always an eclectic group with creator & host of ChatChowTV, an editor from Miami Magazine,
attorney, marines, creative director, wardrobe stylist, 2 nurses,
musician, automotive parts manager, beautiful Asian phone engineer!
These were all just in one class recently!
A FUN approach to busy weeknight dinners...
All cooked in a cast iron wok and gas stove setup, without recipes or measuring!

With just a few fresh ingredients and 4 seasonings
to make easy, healthy one-dish wok dinners!!
All for under 30 minutes and with very little clean up,
you'll never wonder "what's for dinner?" again!
Hey, just in time for Thanksgiving!
You'll know how to make crispy, crunchy veggies that people will love.
Anyone can be a Wok Star
(and many have!)
with the right tools and techniques!  
Prepay NOW to guarantee your space
 $45 per person  (back up to $65 next year!)
view MENU here and REGISTER here
IF YOU WANNA BE A SERIOUS WOK STAR...
PrepPay for class + Wok Star Kit (details of Kit here)
and get 15% discount!
Great gift idea for wannabe Wok Stars, singles, busy professionals, moms,
bridal showers,college bound kids, novice cooks or for no reason at all...
View photos from last class at Coverings, etc.
taken by Gio Gutierrez, creator of Chat Chow TV
See you there...
Wok Star Eleanor

Filed Under: classes Tagged With: "wok cooking class", "Wok Star", cooking class, Miami events, MIami Iron Side

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