Fun fact: I almost went the chef route. In high school, I enrolled in the Academy of Culinary Arts, which was a special program (integrated with the usual high school curriculum) designed to prepare students for a career in the culinary arts. We learned skills in an industrial kitchen. Needless to say, this was not your average home economics class. Fast forward to college, I fell in love with nutrition science when I took my first nutrition course. Today, I write about both food and nutrition. However, I’ve never really learned about (authentic) Wok cookery before, so when celebrated instructor and blogger Eleanor Hoh invited me to take one of her classes, I was excited to check it out! Pictures from the class:
Rainbow Veggie + Turkey Lettuce Wrap with Hoisin Sauce
About half way through the course, Eleanor introduces some of her favorite vegetables such as chayote, shares tips & tricks, knife skills.
As you can see, Eleanor cooks with a variety of colorful vegetables, with intention to make all of her “recipes” nutrient dense. The reason I am putting recipes in quotations is that Eleanor actually leans towards a non-recipe approach with her cooking and exphasizes technique. She instead suggests working with the same staples that include a some of the items shown here (such as tamari, a gluten-free soy sauce) which can be used across multiple dishes. After taking her class, participants are provided a cooking guide, instead of traditional recipes, in an effort to simplify cooking and make it more approachable to everyone. The guide includes basic instruction to make dishes that fall into three categories: vegetables, veg + protein, and flaky fish – all in a wok.
Time for some hands on instruction as we all prepare the next dish!
Yum – shrimp with veggies and rice!
Our third and final dish was tilapia with more colorful veggies.
Wok Star Kits are available for purchase after the class.
Sage Says: Elenor’s cooking class is great for beginners or even intermediate food lovers. She focuses on the wok cooking technique for various types of protein and each dish is complemented with a variety of fresh vegetables. She takes a real world approach and makes Asian cooking approachable to everyone. I found it interesting how quickly each dish can be completed with the short, high heat exposure from the wok.
This class took place at the Boffi Italian Kitchen Showroom in Miami’s Design District. Sign up for class with Eleanor! https://eleanorhoh.com/miami-wok-cooking-classes/
Disclosure: I received a complimentary cooking class. All opinions are my own.
All images appearing in this post photographed by Holli Ryan, property of TheSoFlaSage.com