The Art of Stir-Frying
Grace Young
Class Preview
0:53
- In-depth Instruction; over 130 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Introduction
14:44
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.
Stir-Fry Basics
21:21
Grace will share her favorite do's and don'ts when it comes to preparing your wok for work. Learn how to season your pan, what type of oil to use, how to test whether your wok is hot enough and how to set up your stir-fry station in preparation for cooking.
Stir-Frying Vegetables
22:26
Now that your pan is seasoned and you understand how to heat your wok, discover how to make quick and savory stir-fried spinach as Grace shows you how to correctly prep and cook your spinach. Once you've mastered this leafy delight, try your hand at a mixed-vegetable dish and you see why it's important to cook your vegetables in a particular order.
Fried Rice
18:45
Grace shares her go-to stir-fry recipe, the perfect challenge for new stir-fry cooks. Learn how to make moist and fluffy -- never gummy -- rice and find out why you should never use freshly cooked rice in stir-fry. Cut your vegetables to the appropriate size, depending on their texture, and see how quickly it all comes together with a very simple sauce!
Simple Stir-Fry: Kung Pao Chicken
17:27
Further your stir-frying technique as you cook along with Grace. Use your wok to dry-roast Sichuan peppercorns. Make a simple Chinese marinade to tenderize and brown the meat and add Grace's secret ingredient to keep your chicken from sticking to the wok. Finally, glean Grace's expertise on how to compensate when cooking on a less-powerful, Western-style home stovetop.
Classic Meat & Vegetable Stir-Fry
17:32
Put your new stir-frying skills to the test with a two-step meat and vegetable stir fry. Learn the proper way to cut flank steak for stir-frying and how to properly cook it so that it's browned and tender. Mix up a spicy hoisin-based sauce and put it all together for this delicious sizzling dish!
Wok Maintenance
17:29
Your well-seasoned wok is the most versatile and forgiving tool in your kitchen. Learn how easy it is to clean and care for it. With Grace's famous "wok facial," you'll see how quickly you can bring your neglected and rusty wok back to life!
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!
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
Bonus materials available after purchase