Join Wok Star Eleanor Hoh in the Miami Beach Botanical Garden for a simple-to-follow roadmap technique to wok cooking using fresh ingredients and only four seasonings, no recipes or measuring required. In this workshop, you'll explore new ingredients and learn Asian cutting techniques. There'll be handouts listing important brands, Asian markets, and a handy stir-fry crib sheet so you can experiment at home later. Eleanor will show how easy it is to wok up one-dish meals in 30 minutes and with very little clean up.
Participants will get to work with two dishes: Simple Stir Fry Shrimp with asparagus, carrots and cashew nuts, and Tilapia with zucchini, red bell pepper and squash in spicy brown bean sauce. Eleanor will illustrate her roadmap approach to cooking, paired with Vouvray Wine and Fiji Water. There will be door prizes from premium sponsors.
Please note the class will be unable to accomodate those who have food-related allergies, strict dietary requirements, religious restrictions; are salt sensitive, soy sensitive, vegetarian, pescatarian, vegan, or are pregnant, due to the nature of this style of cooking.
Advance registration is required and payment is due with registration. Non-members can take advantage of membership rates if they call the Garden to pay for a membership before they register for the workshop. No refunds will be given for missed workshops. Refunds will be given and classes may be canceled if minimum enrollment is not reached.