Asian Cooking: Stir-frying | Williams-Sonoma

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…

So delicious!
So delicious!

Here are the 4 Asian Flavor Essentials:

  • Spicy
  • Salty
  • Sweet
  • Sour

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.

Finished product…

Stir-Fried Chicken with Walnut and Basil
Stir-Fried Chicken with Walnut 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


  1. In a small bowl, stir together the soy sauce, time juice and honey. Set aside.
  2. 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.
  3. 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.



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