My Fast, Easy, Healthy, NO-recipe, NO-measuring technique class is the solution for busy lifestyles and adaptable to any diet. Cooking will become a relaxing and creative process instead of a chore. You only need this ONE course which takes you from zero to become a Wok Star.
My Fast, Easy, Healthy, NO-recipe, NO-measuring technique class is the solution for busy lifestyles and adaptable to any diet. Cooking will become a relaxing and creative process instead of a chore. You only need this ONE course which takes you from zero to become a Wok Star.
A fun and delicious approach to weeknight dinners...
Create 30 minute, one-dish, healthy dinners in a wok
Learn 4 basic seasonings for sauces and marinades
Stir Fry like a pro
Anyone Can Be A Wok Star With The Right Tools And Techniques.
My unique NO-recipe technique allows you to riff off your own creations. You’ll find it very liberating and empowering. You’ll discover the 4 essential elements for success in wok cooking.
My goal is to help you succeed whether you want to lose weight, put dinner on the table, impress your date or shake up your weeknight repertoire.
This class solves many common complaints like...I don’t have enough time, I hate washing up or why are my vegetables so soupy?
You’ll be excited to experiment with new ingredients, spices and show off to your family and friends.
After this course, you’ll be inspired and motivated to start right away.
If you’re ready to
Here are some Wok Stars’ feedback…“I usually follow recipes by the letter but learning from you has given me confidence to experiment and make dishes my own. I'm looking forward to cooking and enjoying the looks on the faces of my family with this new found passion.” John
“You have added a wonderful new element to our routine cooking and dining as well as a bump to our many dinner parties,” sincerely Bill and Judy.
“You had such a creative solution to getting high heat for wok cooking.” Jule
“It was wonderful not to end up with a big soupy mess, like my previous stir-fry attempts using an electric stove. The wok is great, as is everything else in the kit. Thanks for putting it all together in an easy system. ” Robert
“I like your style of wok cooking because it has a healthy fresh spin on cooking. Also, you make it fun and easy. Thanks,” Billy
"I know your no recipe approach is the solution for the domestically challenged. :) If you can fix me then you can help everyone.” Ron
You’ll understand how I adapted what I learned from my mom to a modern kitchen and for busy lifestyles. I’ve simplified the cooking process and ingredients while retaining authentic flavors. Cooking is transformed into a fun and creative time instead of a chore.
Many requested Shopping List so you can cook along. Just so you know, this course was not produced as a Cook Along video. However I did produce two downloadable audio cook alongs for the Shrimp in Section 7, Lecture 9 & Fish in Section 8, Lecture 14. These were produced in real time, so it's like we are cooking together. Please try them, many have found them very helpful.
You’ll feel empowered and liberated when you don’t have to measure or depend on recipes.
Here’s what Wok Star Marilyn said, “The road map was the best thing ever invented! I was always struggling with what to do when. I wasn't raised in a culture that was familiar with these techniques and I was exposed to only the New England style of cooking. Many of us weren't even aware there was some other way! Thank you for helping with that!”
Download the updated Wok Star Roadmap and Shopping List & Workspace Layout.
I mention 2 very good reasons why vegetables should be fried before meat, what are they?
I use the analogy to music to describe What a Wok Star is! You’ll understand the difference between using recipes and my NO recipe, NO measuring technique.
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:
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:
You’ll learn:
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.
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