Stir-Fry Demystified with Kian Lam Kho
This class will teach you how to make an authentic Chinese stir-fry as taught by master Chinese chef Kian Lam Kho. Stir-frying lets you create a multitude of delicious, healthy and unique single dish Chinese meals in your home in minutes.
Learn how to select and season a wok and develop good knife skills. Learn to identify a wide variety of Chinese vegetables, and match them with different meats and sauces. With a wide range of ingredients and three different stir-fry techniques to choose from you can make a huge variety of dishes after just one class.
Recipes:
Stir-Fried Beef with Black Pepper
Kung Pao Chicken
Stir-Fried Pea Shoots
About Kian Lam Kho
Kian Lam Kho is a private chef, food writer, teacher and food consultant specializing in Chinese cuisine. He is the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking," and the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (http://www.redcook.net) and is one of the authors of Knack Chinese Cooking: A Step-by-step Guide to Authentic Favorites Made Easy.
He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He helped launch New York's first Yunnan restaurant, Lotus Blue, as a consulting chef. He is also a frequent guest chef and caters private multi-course Chinese banquets.
Date: March 1, 2024
Time: 6PM
Price: $100
Location: Sun Valley Culinary Institute
This class will teach you how to make an authentic Chinese stir-fry as taught by master Chinese chef Kian Lam Kho. Stir-frying lets you create a multitude of delicious, healthy and unique single dish Chinese meals in your home in minutes.
Learn how to select and season a wok and develop good knife skills. Learn to identify a wide variety of Chinese vegetables, and match them with different meats and sauces. With a wide range of ingredients and three different stir-fry techniques to choose from you can make a huge variety of dishes after just one class.
Recipes:
Stir-Fried Beef with Black Pepper
Kung Pao Chicken
Stir-Fried Pea Shoots
About Kian Lam Kho
Kian Lam Kho is a private chef, food writer, teacher and food consultant specializing in Chinese cuisine. He is the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking," and the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (http://www.redcook.net) and is one of the authors of Knack Chinese Cooking: A Step-by-step Guide to Authentic Favorites Made Easy.
He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He helped launch New York's first Yunnan restaurant, Lotus Blue, as a consulting chef. He is also a frequent guest chef and caters private multi-course Chinese banquets.
Date: March 1, 2024
Time: 6PM
Price: $100
Location: Sun Valley Culinary Institute
This class will teach you how to make an authentic Chinese stir-fry as taught by master Chinese chef Kian Lam Kho. Stir-frying lets you create a multitude of delicious, healthy and unique single dish Chinese meals in your home in minutes.
Learn how to select and season a wok and develop good knife skills. Learn to identify a wide variety of Chinese vegetables, and match them with different meats and sauces. With a wide range of ingredients and three different stir-fry techniques to choose from you can make a huge variety of dishes after just one class.
Recipes:
Stir-Fried Beef with Black Pepper
Kung Pao Chicken
Stir-Fried Pea Shoots
About Kian Lam Kho
Kian Lam Kho is a private chef, food writer, teacher and food consultant specializing in Chinese cuisine. He is the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking," and the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (http://www.redcook.net) and is one of the authors of Knack Chinese Cooking: A Step-by-step Guide to Authentic Favorites Made Easy.
He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He helped launch New York's first Yunnan restaurant, Lotus Blue, as a consulting chef. He is also a frequent guest chef and caters private multi-course Chinese banquets.
Date: March 1, 2024
Time: 6PM
Price: $100
Location: Sun Valley Culinary Institute