Art of the Wok: Stir-Frying

Art of the Wok: Stir-Frying

Course Description

A stir-fry is the ultimate one-pan dish and literally any combination of ingredients can be used to create a stir-fry.
Whether chicken, shell-fish, pork, beef or simply vegetables are used, with the stir-frying technique, you can prepare highly flavorful meals in a matter of minutes.

In this course, you will learn about the importance of high heat and the many advantages of this extremely versatile cooking technique. You will learn about the basic equipment required for stir-frying and how to choose a wok or pan that works best for your heat source. You will learn about the five main components of a stir-fry and how to properly prepare these ingredients prior to cooking. You will learn about a technique known as velveting, as well as many other valuable tips for successful stir-frying so you can avoid those soggy and disappointing dishes. Finally, you will learn a very common sequence used to properly and quickly stir-fry a dish over very high heat.

Course Objectives

  • Learn to care for a carbon steel wok
  • Learn to properly prepare ingredients for stir-frying
  • Learn the technique of velvetting
  • Learn about common specialty stir-fry ingredients
  • Practice stir-frying a variety of ingredients

Course Syllabus

Art of the Wok: Stir-Frying

  • Course Orientation
  • Task 1: Welcome to The Rouxbe Cooking School
  • Task 2: Course Orientation & Objectives
  • Task 3: Complete Your Course Self Assessment
  • Task 4: Rouxbe Pre-Assessment

Introduction to Stir-Frying

In this lesson, you will learn about the carbon steel wok.

  • Introduction to Stir-Frying
  • Task 5: Introduction to Stir-Frying
  • Task 6: Purchase and Season a Carbon Steel Wok
  • Task 7: Reorder Activity
  • Task 8: Practice Quiz

How to Stir-Fry

In this lesson, you will learn the technique of stir-frying, and how to stir-fry a variety of different foods.

  • How to Stir-Fry
  • Task 9: How to Stir-Fry
  • Task 10: Edible Exercise
  • Task 11: Creating Stir-Fry Sauces
  • Task 12: Common Stir-Fry Ingredients
  • Task 13: Lesson Practice Recipes
  • Task 14: Midterm Practice Quiz

Mastering The Art of The Wok

In this lesson, you will practice stir-frying a variety of different proteins, vegetables and noodles.

  • Mastering The Art of The Wok
  • Task 15: Mastering the Art of the Wok
  • Task 16: Lesson Practice Recipes- Proteins
  • Task 17: Lesson Practice Recipes- Velveting
  • Task 18: Lesson Practice Recipes- Vegetables
  • Task 19: Lesson Practice Recipes- Noodles
  • Course Review
  • Task 20: Course Review & Final Exam Preparation
  • Task 21: Final Course Assessment Quiz



Current Students

Xavier B James P Toni C Steve E Cary  S Robert S Stephanie S Michael C Jim B Eva T Roger B Jennifer I Sharon M Maria D Karen K Aleksandr L Noel G David G Chris M Amir M Dave C Je T Heather R Jr J Michael L Susan K Octavian S Douglas B Dave M Neil P John F Walter G Calvin Y Sean C Craig R Anne C George C Jenna M Paul A Scott R Maria F Aanveeksha A Susan B Paul G Gail M

Students to Date:
1,834 students