Sunday, May 29, 2011

Repurposed Rainbow Appetizer to Yummy Curry Dinner!


Rainbow Appetizer ingredients leftover from my cooking class yesterday were shouting to be repurposed into a curry dinner for tonight! Even had leftover diced garlic, ginger and some scallions. I didn't even have to pull out my chopping board. Notice, I didn't even have any rice or carbs! So light and refreshing.


Using same technique I teach in class: fry veggies first cause they don't stick to your wok like meat does. I used Earthy Delight's Tea Seed Oil. Oh, I added some red kidney beans to bulk it up. Do you see my lovely, unique batik wok mitt on the handles? It has a magnet so it stays on the handle when you take your hand off.  We designed this and has a patent pending. Everyone loves this cute concept and enjoy choosing their fav design. I pick up material whenever I go on my Asia travels.


Added dash of tamari, sherry and sprinkled MySpiceSage hot curry powder, plated it.


Reheated precooked ground turkey in the wok, added scallions and sprinkled curry powder.


Notice my cast iron wok and portable butane gas stove setup on top of my electric stove! I leave this permanently OUT so it's convenient. If you don't see it, you won't use it. I use my wok to cook most anything or just for reheating leftovers instead of using the microwave.

Sent from my iPhone


  1. Oh, I just love this! So light and weather perfect. I have to try Tea Seed Oil. That is new to me. Thanks, Eleonor!

  2. Ooo, that looks wonderful. Really satisfying too, and it seems so quick and easy. Perfect dinner idea!


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