Wok It Out

We sat down with high-energy hitmaker DJ Unk to talk food, music, and dance and to create a simple two-step stir-fry. We reminisced with the ‘06 dance crazes we know and love. How it really brought people together in a fun way. Here are some highlights from our convo:

  • Favorite Veggies: Broccoli, Peppers, Onions
  • Favorite Proteins: Stays Lean with Chicken and Shrimp
  • Not my favorite stir-fry ingredient: Tofu
  • His response to working on an inspired recipe with The Gravy: "That would be heaven on Earth!! Love food lol"

Consequently, our go-to pan, the wok, does the same thing: brings everything together - all the vibrant flavors, nutrients, and spices melding perfectly and harmoniously. Gather your closest friends around the table with this easy, fun and straightforward dinner plan.

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  • No Need to Rush - Cook in batches to keep from overcrowding. A great rule is to never have more than a lb of stir-fry ingredients in your wok at a time. 

  • Hot Wok, Cold Oil - Preheat your wok by turning up the high heat. 

  • Use Oil with a High Smoke Point - some of your options include ghee (Trader Joe’s has a great, affordable one), or coconut oil. Avoid using Olive, Canola, or Vegetable Oil.

  • Show Out with Sauce - A stirfry isn’t complete without it’s signature sauce. We love chile oils, sesame oil, fish sauce and coconut aminos (again, try Trader Joe’s!).

  • Turn your overhead vent fan on until you’re done cooking.


Serves 4.


  • 1 pound lo mein noodles, cooked and cooled

  • 2 Tablespoons ghee or coconut oil

  • 3 garlic cloves, peeled and thinly sliced

  • 1 teaspoon cumin, ground

  • 1 tablespoon red curry paste

  • 1 tablespoon madras curry powder

  • 2 ¼ cups unsweetened coconut milk

  • 1 ½ cups chicken stock

  • 1 tablespoon honey

  • ½ teaspoon turmeric

  • 2 tablespoons fish sauce

  • 1 tablespoon fresh lime juice

  • 1 pound raw shrimp, peeled and deveined

  • 3/4 cup onions, sliced into rounds

  • 3/4 cup green peppers, chopped

  • 1 tablespoon cornstarch

  • 2 tablespoons flour

  • Salt

  • ⅓ cup scallions, sliced for garnish

  • Fresh lime slices for garnish


  1. Saute: Start with coating your wok with a tablespoon or two of ghee or coconut oil. Next, add in all your veggies. Wait a minute, then add in your noodles. Wait a minute,again, and add in your cooked chicken. Mix for another minute.

  2. Sauce: Once your protein is cooked, and your veggies have almost reached your desired tenderness, you’re going to add in some sort of liquid or sauce.


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Susanna Arntzz