Stir-Fry Demystified with Kian Lam Kho - August 13 - Call for waitlist
Stir-Frying Demystified
Join our dynamic and fun filled cooking class where you'll master the art of authentic Chinese stir-fry! Discover the secrets to creating delicious, restaurant-quality stir-fry dishes in your own kitchen. Learn to select and season a wok for perfect stir-frying. Develop impressive knife skills to prepare your ingredients with precision. Identify and choose from a wide variety of Chinese vegetables, pairing them expertly with different meats and sauces. With access to a diverse range of ingredients and three unique stir-fry techniques, you'll be able to create an endless variety of mouthwatering dishes after just one class.
Recipes:
Stir-Fried Fly Head (Stir-Fried Ground Pork with Garlic Chives Blossom)
Moo Goo Gai Pan (Stir-Fried Chicken with Mushrooms)
Stir-Fried Bok Choy
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: August 13, 2024
Time: 6PM
Price: $125
Location: Sun Valley Culinary Institute
Stir-Frying Demystified
Join our dynamic and fun filled cooking class where you'll master the art of authentic Chinese stir-fry! Discover the secrets to creating delicious, restaurant-quality stir-fry dishes in your own kitchen. Learn to select and season a wok for perfect stir-frying. Develop impressive knife skills to prepare your ingredients with precision. Identify and choose from a wide variety of Chinese vegetables, pairing them expertly with different meats and sauces. With access to a diverse range of ingredients and three unique stir-fry techniques, you'll be able to create an endless variety of mouthwatering dishes after just one class.
Recipes:
Stir-Fried Fly Head (Stir-Fried Ground Pork with Garlic Chives Blossom)
Moo Goo Gai Pan (Stir-Fried Chicken with Mushrooms)
Stir-Fried Bok Choy
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: August 13, 2024
Time: 6PM
Price: $125
Location: Sun Valley Culinary Institute
Stir-Frying Demystified
Join our dynamic and fun filled cooking class where you'll master the art of authentic Chinese stir-fry! Discover the secrets to creating delicious, restaurant-quality stir-fry dishes in your own kitchen. Learn to select and season a wok for perfect stir-frying. Develop impressive knife skills to prepare your ingredients with precision. Identify and choose from a wide variety of Chinese vegetables, pairing them expertly with different meats and sauces. With access to a diverse range of ingredients and three unique stir-fry techniques, you'll be able to create an endless variety of mouthwatering dishes after just one class.
Recipes:
Stir-Fried Fly Head (Stir-Fried Ground Pork with Garlic Chives Blossom)
Moo Goo Gai Pan (Stir-Fried Chicken with Mushrooms)
Stir-Fried Bok Choy
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: August 13, 2024
Time: 6PM
Price: $125
Location: Sun Valley Culinary Institute