Saturday February 23

Wok Master

$90.00
Wok Master

Make Kung Pao Chicken Hands-On

The beauty of stir-frying is that you can easily prepare sumptuous meals in a short amount of time. Whether you have an electric or gas stove, round- or flat-bottomed wok you can stir-fry.

Instructor Hsiao-Ching Chou, author of Chinese Soul Food cookbook, shares some basic techniques that she features in her book for how to prepare simple ingredients for stir-frying any night of the week. Once you have the basic principles, you can improvise easily based on whatever ingredients you have on hand.

For this class, you will learn some of the essentials for how to buy, season and maintain a wok, as well as basic stir-frying techniques. You will get to sample different Chinese soy sauces, a key ingredient in many stir-fries, and understand how the flavor profile of the soy sauce you use can affect your dish. Hsiao-Ching will demonstrate several stir-fries, including Simple Stir-Fried Asian Greens, Wok-Seared Corn with Green Onions, Kung Pao Chicken, and Dry-Fried Green Beans.

If you have a wok, feel free to bring it to use in class. The first hour of class will be a lecture with demo. The second hour will be hands-on.

A special note: now that Hsiao-Ching’s book, Chinese Soul Food has hit the stands, her fans can bring her recipes into their own kitchens. We will have copies of Chinese Soul Food available for sale, and Hsiao-Ching will sing your book.

What You’ll Learn:

  • Basic stir frying techniques (heating the wok, searing, stir-frying)
  • Wok-Seared Corn with Green Onions (demo)
  • Simple Stir-Fried Asian Greens (demo and hands-on)
  • Kung Pao Chicken (demo and hands-on)
  • Dry-Fried Green Beans (demo and hands-on)

If you have a question about this class, contact hotstove@tomdouglas.com

Wok Master

Where
Hotel Andra
When
Saturday February 23
10:00 - 12:00 PM
Sold Out Add me to the Wait List