Chinese Stir Fry – a Cooking Class with Kian Lam Kho

Stir-frying is the most fundamental cooking technique in Chinese cuisine, but like with most anything, one needs to understand the traditions, tools and techniques for the best result. Most stir-fry dishes contain protein and vegetables that when ladled over plain white rice create a perfectly simple, balanced one-dish meal. In this demonstration class Kian Lam Kho will share the process and recipes for three classic examples of stir-fry which will be enjoyed after the class. Once you understand the technique you will be able to create an infinite variety of stir-fry dishes to enjoy regularly with family and friends.

Menu to include:

• Moo Goo Gai Pan (Stir-fried Chicken with Mushrooms)

• Stir-Fried Fly Heads (Stir-Fried Ground Pork with Garlic Chive Blossoms

• Stir-Fried Baby Bok Choy

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