I Love My Wok

My Wok Risotto

My Wok Risotto

I’m not much of a cook but I love to eat. Because I prefer to use my time stitching, I’m always on the lookout for simple easy food preparations that taste great. This brings me to my favorite kitchen tool: a wok.

A wok is shaped with a lot of wall space and a small round base that translates to quick cooking over high heat with a minimum of oil. Because of the cooking speed, the oil doesn’t break down and vegetables stay brighter, crunchier, and healthier than any other preparation method.

I work my magic a couple times a week and have a complete meal on the table in ten minutes in these few simple steps:
Boil water for pasta and prepare a handful of whatever you have on hand. I use whole wheat ziti.
Heat the oil and added one sliced and largely diced onion.
Chop into bite size pieces and add other vegetables such as celery, carrots, broccoli, pepper, eggplant, zucchini, mushrooms, olives.
Add a protein. Mine is tofu, meatless meatballs, tuna, or salmon.
Add a sauce. My favorites are Trader Joe’s Marinara Sauce, some form of sun-dried tomatoes, or marinated artichoke hearts.
Drain and add the pasta. Stir and simmer for a couple of minutes.
Serve with hearty fresh bread.

Here are simple directions for using a wok.



One Thought

  1. Steve says:

    Everything she is saying here is true!! Very delicious and nutritious!!

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