It’s been a month since we attended this Stir-frying class @ Williams-Sonoma and I’m just getting around to posting about it!
Tips to know:
- Cook your meat first then the beg as meat takes the longest to cook
- Once the oil in your wok begins to smoke, it’s ready to go.
- When ‘breading’ your chicken you can use cornstarch instead of bread crumbs to make it gluten-free.
Interesting Fact: Our teacher for the day is the pastry chef @ the Ritz Carlton in Uptown Charlotte.
The first thing the chef made was a basic stir-fry with chicken, veggies and rice. I totally wanted to take the rice cooker home. Just 4 cups of rice to 6 cups of water for 40 minutes and you have yourself some fluffy yummy white rice.
Putting it all together…
Now for the finished product…
Here are the 4 Asian Flavor Essentials:
You can balance these four key flavors in Asian cooking by using ingredients like: chilies, cloves, cinnamon and mirin.
Now for one of the recipes from the handout… Stir-Fried Chicken with Walnuts and Basil.
- 3 tbsp. soy sauce
- 2 tbsp. fresh lime juice
- 2 tbsp. honey
- 1 tbsp. peanut oil
- 1 red bell pepper, cored, seeded and thinly sliced
- 1/2 cup thinly sliced shallots
- 3 boneless, skinless chicken breast halves, each about 6 ounces, thinly sliced across the grain
- 1/2 cup torn fresh basil leaves
- 1/2 cup walnut pieces, toasted
- Steam brown rice for serving
- In a small bowl, stir together the soy sauce, time juice and honey. Set aside.
- In a wok over high heat, warm 1/2 tbsp of the oil. Add the bell pepper and cook until just short, 1 to 2 minutes. Transfer to a plate. Warm the remaining 1/2 tbsp oil in wok, add the shallots and cook, stirring constantly, until they begin to brown, 30 seconds to 1 minute. Add the chicken and cook, stirring frequently, until opaque, 3 to 4 minutes.
- Return the bell pepper to the wok and stir in the soy sauce mixture, the basil and walnuts. Cook just until the basil is wilted, about 1 minute. Serve immediately with steamed rice. Serves 4.