Courses > Art of the Wok: Stir-Frying

Art of the Wok: Stir-Frying

Course Overview

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

At the end of this course you'll be able to:
  • 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

Lesson 1
Course Orientation

4 tasks | 35 mins

Welcome to the Rouxbe Cooking School! This course will help you understand why knife techniques are critical for skilled cooking, establish your knowledge baseline and learn how you will take your knife skills to the next level.

Lesson 2
Introduction to Stir-Frying

4 tasks | 50 mins

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

Lesson 3
How to Stir-Fry

6 tasks | 2 hrs

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

Lesson 4
Mastering The Art of The Wok

5 tasks | 1 hr

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

Lesson 5
Course Review

2 tasks | 45 mins

Finish Line
5 hrs 10 mins Total Time

The Food You'll Make

Below is a snapshot of real student photos from the course. Once you learn the foundational techniques of cooking, you too can begin to create an endless number of delicious dishes!
Pantry

This is a collage photo of my in-kitchen pantry and my back-up pantry. I keep extra supplies in the back-up pantry of those stock i... View More

by Jennifer H.
by Sandra M.

Practice Recipes

A few of the practice recipes you'll learn in this course.

Students

4,386 students from beginner to advanced have completed this course from 76 countries.