Kung pao chicken

March 15, 2020, 11:30am – 1:30pm

Easy Wok Cooking with Hsiao-Ching Chou

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.