Stir-Fry on the Fly - ONLINE CLASS
Taught by Diana Kuan
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
*This class will be hosted virtually via either Zoom. We'll send meeting info the day before class.*
Have you stocked your kitchen with random foods and want to make quick, tasty, and healthy meals with what you have?
Do you want to learn to how stir-fry your chicken or cauliflower or can of beans with your hoisin sauce or Sichuan pepper?
Are you curious about how to make a delicious dinner with just rice, frozen vegetables, and canned foods?
Just because we're sticking closer to home doesn't mean we need to cook and dine in a vacuum. Join us in this virtual class geared towards how to cook with the ingredients you have on hand, with no need to hunt for specific items.
We'll begin the class with a demo on how to make two easy stir-fries. You'll learn how to apply stir-frying techniques to almost anything edible in your kitchen. The second half of the class will be devoted to answering questions from students about what kinds of meals to create with everyone's own unique assortment of ingredients.
