Chrystal is a really creative Wok Star from Apple Valley, California. She started off using my "Easy Style" approach for the first week, then began developing her own "Mex Wok" style.

She is also a great inspiration for getting started right away: "I live in a machine shop. I had to put a plywood board over two fifty-five gallon chip barrels. Not very fancy, but it works!"

Chrystal's approach to menu planning is to stock a variety of meats and vegetables without pre-planning specific meals: "I did dinner for my husband and I, and it was fun to pull out the veggies and see who wants what. I like my veggies a little less cooked than he does , and he likes his meat done a little less than I do. For the first time we both got what we wanted exactly as we like it... no compromising like you have to do when everything is cooked together in one pot. I love hoisin sauce and he likes oyster sauce, no problem."

Chrystal's a real "Wok Star" and we'll add her to the list when we get her picture. Here's her "Mex Wok" dinner... she took the pictures and wrote the captions. (thanks Chrystal!!!)

© 2008 eleanor hoh

Mex set up:

chicken, bells, onion, mint, garlic, roasted jalapenos

Annato oil, avocados, fresh tomatoes & limes for garnish.

Annato Oil: I got the instructions from "Daisey Cooks". she uses approximately one tablespoon annato seeds to 1/2 cup oil. Both are put into a small pot together and heated at medium high heat. When the oil gets hot, the seeds start to sizzle, and the heat is reduced to medium. When all of them are sizzling good, the oil is taken off the heat and strained through a sieve. The oil can then be stored or poured into your cooking pan

Fresh mint and garlic in annato oil.

Sweet onions and red, yellow, and green bell peppers.

Chicken marinated in hot sauce, pepper & rice vinegar, and cornstarch.

Chicken stock, cornstarch, and hot sauce.

Add roasted jalapenos, a toss and ready to serve

Served on long grain rice... Dig in!

From Chrystal's latest email: "Oh, one more thing, I used the wok for some spaghetti sauce the other day. I put oil and lots of garlic in the wok on my electric stove... since I didn't need the high heat for wok frying... Then added the onions and mushrooms. When they were nicely ready, I added my spices and tomato sauce. Yum!

"Also made some ricotta cheese fritters with lard... also on the stove. I was happy at how little fat I had to use, compared to a regular flat bottomed pot. I will never fry in anything else but this wok again!!!!!"