I’ll Stir Fry You in My Wok

When done well, wok cooking brings out the purest flavors of foods while still retaining their textures. But it’s daunting, isn’t it? Trading in your loyal cooking sidekick olive oil for something that won’t burn at higher temperatures. It just feels wrong — dirty even. Chef Eleanor Hoh understands your apprehension of the unknown, and she’s going to help. She’s going to turn you into a Wok Star.

At 7:30 this evening, Hoh’s mission of turning stir fry neophytes into accomplished wok wizards takes form. She’s leading a class at the Jean-Pierre’s Cooking School (1436 N. Federal Hwy., Fort Lauderdale) and the recipes she’ll deliver look positively scrumptious. Start with a rainbow lettuce appetizer seasoned with ground turkey, hoisin sauce, and crunchy pumpkin seeds. Then delve into proper preparation of Asian stir fry veggies and a cashew-topped dish loaded with shrimp, asparagus, and carrots. Finally, master a quick fish recipe with Hoh’s hearty tilapia, zucchini, squash, and bell pepper ensemble, doused in a spicy, brown bean sauce. All are meals that you can make at home in less than 30 minutes and with minimal ingredients, but you don’t have to reveal that to your friends and family. Just allow them to be amazed by your glorious new wok star skills. The class is interactive and costs $85. Reserve a seat by calling 954-563-2700, or visiting www.chefjeanpierre.com.
Fri., Sept. 12, 2008

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