Online Class

The Art of Stir-Frying

$44.99

Learn how to wield a wok for delicious, restaurant-quality meals in minutes!

Skill Level

Intermediate

What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Grace Young
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find class materials in the class viewer.

Class Overview

Sizzle your way to success as you learn how to make Chinese stir-fry with expert guidance from James Beard award-winner Grace Young. Discover essential, affordable stir-fry equipment and learn to season your wok for a natural non-stick surface. Uncover preheating and prep techniques that will increase your efficiency and organization in the kitchen and get started with a delicious vegetable stir-fry that showcases fresh ingredients at their finest. Master fried rice as Grace reveals the secrets behind this flavorful favorite and stir-fry kung pao chicken with a decadent, easy-to-make marinade. Plus, find out how to achieve the perfect sear on flank steak as you make a delectable beef and vegetable stir-fry. Harness high heat and time-honored techniques and make mealtime healthier and more satisfying than ever!

Lesson Breakdown

1. Introduction
14:43
Meet your instructor, cookbook author and chef Grace Young, and discover how cooking stir-fry at home is healthier and more flavorful than what you can find at a restaurant. Then take a tour of the various woks on the market and find out which ones will work best in your kitchen.
2. Stir-Fry Basics
21:19
3. Stir-Frying Vegetables
22:25
4. Fried Rice
18:44
5. Simple Stir-Fry: Kung Pao Chicken
17:25
6. Classic Meat & Vegetable Stir-Fry
17:31
7. Wok Maintenance
17:28

Taught by

Grace Young
Grace Young
Grace Young has been called the “Stir-Fry Guru” by the New York Times, and “The Wok Queen” by The Washington Post. Her cookbook Stir-Frying to the Sky’s Edge won the James Beard Foundation’s award for Best International Cookbook and was named one of the top cookbooks of the year by NPR, Good Morning America and The Huffington Post. Grace also authored The Breath of a Wok and The Wisdom of the Chinese Kitchen and is a three-time IACP award-winning writer whose work has appeared in numerous publications, including Cooking Light, Eating Well, Fine Cooking, and Saveur, where she is a contributing editor. Grace writes the monthly Stir-Fry Guru column for WeightWatchers.com
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