I should’ve posted this last week. This is a glimpse of my latest Stir-Fry Guru video shoot for Weight Watchers. Once again we shot in my kitchen which is a trip. Nine people squashed into my living room and kitchen and yet it works because everyone on the Weight Watchers video crew is extraordinarily thoughtful and easy to work with. Check out the videos if you’re looking for scrumptious sides dishes for your Thanksgiving meal. If you’re on Weight Watchers the sides are as a little as 1 Point Plus per serving. The Green Beans with Frizzled Shallots and Toasted Almonds has 1/2 teaspoon of fat per serving and yet the vegetables are full of flavor. Super easy and delicious these recipes are all stir-fried and will make your holiday cooking stress-free! Wishing you and yours a very Happy Thanksgiving!
Cooking Light magazine features Irene Khin Wong’s Chinese Burmese Chili Chicken in their fabulous article “7 Ways to Become a Better Cook.” I learned so many terrific recipes in the process of researching Stir-Frying to the Sky’s Edge and this is definitely a winner. When I interviewed Irene who was born and raised in Burma, I went to her Saffron59 catering offices in New York City and she whipped up the recipe in a few minutes. I love this shot of her. When you go online to Cooking Light you can see step-by-step photos of me stir-frying the recipe. Fortunately, the photo studio was just a 10 minute walk from my NYC apt. This give you a little taste of how they set up my wok for the shoot. That’s the photographer and art director in the distance checking the images on the computer screens. Do try the recipe. It’s perfect for a beginner—everything a recipe should be, easy to make and scrumptious.