For Those About to Wok

If failed attempts to replicate your favorite confetti-like fried rice takeout only result in a dense pile of tamari-drenched risotto at home, one thing is clear: a Wok Star, you are not. Why not try again and take a recipe card from the pro, self-appointed “Wok Star,” Eleanor Hoh?

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• East Meets West
  April 24, 2003

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• Eleanor Hoh
• Foods
• Food and Cooking

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Hoh’s class rules of “no recipe, no measuring, and no calorie counting” are simple and liberating to followers of her Wok Star Kit classes. Create fast, healthy, one-stop wok dinners like cashew-topped shrimp with asparagus and tilapia with zucchini, squash, and bell peppers in spicy brown bean sauce during a class from 1 to 4 p.m. today at the Naked Grape Wine Bar (2039 Wilton Dr., Wilton Manors). Afterwards, pair your creations with wines. Pre-registering is suggested with a $75 fee. Call 954-563-5631.
Sun., Oct. 26, 1 p.m.; Tue., Nov. 11, 7 p.m.; Tue., Dec. 2, 7 p.m., 2008