A couple of tips: 1. Cut everything, meat and veggies, the same size.
2. Have everything cut and ready before you begin.
3. Start with the oil (not olive) hot so that it sputters when you stick the food in.
4. If you have larger pieces of chicken and you want to keep them moist mix an egg white and cornstarch until foamy. Put your pieces of chicken in there and mix really well. Then add your meat to the hot oil.
Then we all got to sample them. YUM This was the Sweet & Sour Chicken. She also made a chicken vegetable dish served on lettuce and Chicken & Broccoli. We ordered a cookbook and once it comes Haley and I are ready to experiment on the family. "big smile"
Their cat was hilarious. He loved the chair and perched there for the entire class time. I loved how he laid there with his leg hanging down! He makes about 3 of our little cat!
Gina and Jessica thank you. Haley and I are inspired!! Hope I can find my wok.
7 comments:
Now who is making who hungry, and there's 2 hours to go before supper!
Thanks for the tips on the meat.
Do you have to have a wok? Can you teach (FEED) me? LOL Sue
It helps since the wok has a curved bottom. That way you don't need as much oil if you are frying and you can push the food up the side when it's done cooking. That keeps it from over cooking!!
I have to tell you though the bottom of her wok had a small flat area. ???
Tete,
AT least I didn't put up pictures of scrumptious things to eat. The Dunns are the best at that. I'm always drooling on my computer!
Oooohhh! You're making me hungry for Chinese! Can I come to dinner? Pretty please? :)
Really? Not olive oil? I'm surprised. My family LOVES stir fry but I've always used olive oil. Maybe I'm doing it wrong? Does she use vegetable? Let me know if you you find a great stir fry recipe in your new cookbook. Mine's not great...but my kids don't know that! =)
We had a great time hosting the class! I did not know you even took pictures. You must have taken notes too, to remember all of those tips!
~G
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