Cook Like a Wok Star!

You'll learn time saving tips, the best knife for chopping and Asian cutting techniques that look pretty and help vegetables cook faster. Apply these cuts to other vegetables.

Once you know your 4 basic seasonings for marinading and making sauce, you can create TONS of variations. I'll show you how to "Squirt, Squeeze, Shake" eliminating measuring. I'll also show you how to get organized which makes cooking go quickly and smoothly. 

Below is UPDATED Shopping List and Workspace Layout, check it out.

You'll resonate because I deal with some of the most common complaints when doing wok cooking, "why are my veggies so soupy?" and "I hate cooking with my electric stove!" If you've experienced these issues, you'll find my explanation an AHA moment as did my guests in this presentation, lots of nodding! You need BOTH the right wok and right heat to succeed.

I'm including some fusion dishes below (suggested by a Wok Star) to try in your wok. You'll realize your wok is the MOST versatile and UNIVERSAL pan for cooking most anything! Anything you can cook in a flat pan is almost ALWAYS better in a wok because the high sides prevent food falling out on your counter and makes it easier to swish your food around in your wok. 

You'll want to immediately run and make this popular appetizer. It's yummy, colorful and full of textures and flavors. It's great as an appetizer at dinner parties, tailgate parties, watching a game. A Wok Star even takes her portable kitchen and makes this for her staff as a treat! Quick to assemble and always a big HIT! 

I even show how to marinade the ground turkey, as well as stir fry it. 

Sharing an easy, homemade, gluten free hoisin sauce, link below.

You'll love this simple stir fry with only 2 seasonings! You can sub with whatever veggies you like or add tofu and make it vegetarian or vegan. 

I show how fast and easy it is. You can make this to go with western dishes like meat loaf or steak. Just a change from salad. 

I've given more examples of veggie dishes to try. 

You’ll learn how to put a one-dish meal together and why it’s not a good idea to put too many veggies in one dish. I also demonstrate the importance of colors and textures in a dish. 

I’ve included 2 audio files:

• an ingredients list
• an audio cook-along, it’s like I’m a private coach right in your home, it was recorded in real time, so we do everything together from washing veggies to chopping to marinading, make sauce and stir fry. 

Many have found this very helpful with their rhythm and timing and acts like a refresher or reminder prompting you when to do something.

You only need just 4 seasonings for marinading your protein whether it's poultry, meat, seafood and even tofu! No, it won't taste the same. My Hispanic and Latino Wok Stars LOVE marinading their picadillo, ropa vieja using same seasonings! The seasonings translates really well with any ethnic dishes. 

Also check other ways of marinading meat like Korean Kalbi in Resources below.

You’ll learn this very simple way for making a basic sauce, then you’ll be able to make loads of your own variations.  

You’ll learn:

• the 3 step stir fry process for vegetables
• why you always fry vegetables first vs meat and 
• how to “steam fry” hard stemmed vegetables 
• taste veggies for doneness and not be timing them as most recipes 

You’ll learn:

• same 3 step stir fry process as veg with different technique for meat
• why you fry in one single layer 
• why the oil dispenser works well
• importance of not overloading your wok 

Including more shrimp dishes to try out. A cast iron wok is the perfect pan to sear shrimp with shells on so they are succulent inside and crispy outside. 

For the 5 Minute Wonder Soup with Shrimp, it's not a good idea to use your newly seasoned cast iron wok to make this dish till it's patina has set in, otherwise it'll make it dry. Initially, your wok wants lots of oil as mentioned earlier, like bacon, deep frying. 

You’ll learn:

• how versatile a wok is when I use it to poach fish with a lot of liquid. The wide opening and depth of the wok is the perfect vessel for poaching. 

• why it’s NOT a good idea to do this dish when your cast iron wok is newly seasoned as you need to build up patina first.

• how easy cleanup is, it’s another complaint I hear. 

• tips how to cook at a dinner party! 

• other foods to poach in a wok 

• how to thicken sauce with cornstarch

I’ve included 2 audio files:

• an ingredients list

• an audio cook-along, it’s like I’m a private coach right in your home, it was recorded in real time, so we do everything together from washing veggies to chopping to make sauce and poach fish. 

Many have found this very helpful with their rhythm and timing and acts like a refresher or reminder prompting you when to do something.

Check blogs below showcasing fish dishes or brown bean sauce.

I can't wait for you to be a Wok Star!

Now you’ve seen me using 

• the right wok…my lightweight, cast iron wok 

• the right heat…12,000 BTU gas stove in action 

• the right technique…my easy, NO-recipe, NO-measuring technique 

• Quality ingredients…4 seasonings and the hoisin and brown bean sauce 

The most important? The flavor, texture and colors of your food that come from a cast iron wok is beyond anything you’ve experienced. 

That’s why I didn’t want you rushing off to get a cheap wok and use it on an electric stove. Neither of those work efficiently. 

Visit the links below...

An in-depth explanation of different woks including the dreaded nonstick wok.  

If you aren't able to use open flame, there's now an induction wok stove that works really well.

Ready to Cook Like a Wok Star?  I've provided the link to my store. 

When you’ve had some practice and the wok has built up some patina, you can make this very popular Malaysian street food that’ll make your toes curl, ha, ha! Link below.