This is my go to Easy Wok Dinner that I make frequently! Wok Stars, I know you get excited to show off your new found wok skills to friends, however, don’t pressure yourself with a big party on your first attempt. It takes the fun out of it and you’ll get put off. Take baby steps and you’ll reap HUGE flavor and rewards!
Nah, better to do a simple stir fry bok choy with just a dash of tamari, sherry and squirt of lime and grill a whole fillet of salmon sprinkled with Earthy Delight’s Moroccan Spice Rub. There’s enough grilled salmon leftover for the hubby and my lunch for the next day, how handy is that?! Other great meats for grilling are skirt steak, pork chops, chicken thighs, limitless. Vegetarians can grill a whole slab of tofu or tempeh.
Keep it SIMPLE and enjoy the journey, you don’t need recipes for weeknight cooking! Try it, you’ll love it and everyone will love you…
wok
Thanksgiving Leftovers with Asian Spin
What to do with all the leftovers from Thanksgiving? Give them an Asian spin and wok them! I often do that. It’s fun to repurpose food.
Leftovers like turkey, boiled or roasted brussel sprouts, chestnuts that didn’t make it into the stuffing, even stuffing and calabaza, squash or sweet potatoes are perfect candidates for a wok stir fry. I like a mixture of crunchy with different textures. You can make something delicious with any leftovers by adding a dash of tamari, sherry and squirt of lime juice. Instantly transforms any leftovers into a totally new and delicious dish.
The trick is to do them in batches so they’re not a big mish mash. Same concept as any stir fry. Cook different textured veggies separately. Cook veggies first before your meat because they don’t stick to your wok like meat does.
A wok is the most versatile pan for frying anything (use a stainless steel pan or even a pot if you don’t have a wok, please don’t use non-stick, they’re useless for stir and not supposed to use above medium heat.) So, get all your ingredients lined up so your stir fry takes only minutes from beginning to end.
Happy Thanksgiving! Oh, one year I did duck instead of turkey, it was totally memorable. Another year, I gave turkey an Asian twist and slathered my fav 3 seasonings on turkey thighs and grilled them, slurp.
Love to hear how you repurpose your Thanksgiving leftovers.
Ingredients:
Directions:
- Heat your wok till you see first wisp of smoke, squirt 3 rounds of oil down sides of wok, quickly add 1 bashed garlic and half of shredded ginger. Immediately add cubed calabaza, they cook faster than you think. Turn down heat if they start burning and keep turning them. Taste for doness and plate.
- Heat your wok till you see first wisp of smoke, squirt 3 rounds of oil down sides of wok, quickly add other bashed garlic and rest of shredded ginger. Immediately add brussel sprouts and fry till you see burn marks, add in chestnuts. Add to plate of calabaza.
- Heat your wok till you see first wisp of smoke, squirt 1 round of oil down sides of wok. Immediately add turkey pieces and fry till warm, add back all the veggies, add dash of tamari, splash of sherry and squirt of lime juice and give one last quick fry with the seasonings. Done!
Simple Kale and Mushroom Stir Fry
2012 is Year of the Dragon, for Chinese New Year, this easy curly kale & oyster mushroom stir fry is perfect and can accompany your other festive dishes! Kung Hei Fat Choy.
Just a little oil in hot cast iron wok, added garlic & ginger, cook down with mushroom juice from rehydrating dried oyster mushrooms, a dash of tamari & sherry, squeeze of lime & poof, it’s done! Less than 10 minutes!
Here is the Grilled Pork to go with this Curly Kale Stir Fry and how to set a festive table so you can celebrate at home with friends and family no matter where you are in the world! Keep it simple and easy but always yummy.
I use only 2 seasonings for my stir fries: San-J Intl.’s black label gluten free tamari and a dash of medium drinking sherry, DELISH!
Rehydrating dried oyster mushrooms from Earthy Delights, I keep juice to cook down Curly Kale!
Stir frying Curly Kale and rehydrated gourmet mushrooms using Earthy Delight’s Tea Seed Oil, it’s perfect for high heat cooking. I put in a squeeze bottle to make it easier for swirling round my wok, it’s very liberating to not have to measure! Everyone loves the freedom of the Squirt, Squeeze, Shake of dispensing their seasonings and once you do it, you can’t go back. Always add oil to a hot wok to prevent greasy veggies.
