Knife Skills-The Basics
Ingredients, Equipment, Recipe
With step-by-step instruction, Liz will show you how to chop, slice, dice, and mince your way through your ingredients.
At the end of class, Liz will demonstrate a delicious stir fry recipe using all of the ingredients you’ve prepared during class. The stir fry recipe is customizable to your taste and dietary needs.
Plan to have your ingredients and equipment ready 10 minutes before class begins. If you are cooking your stir fry with Liz, prepare the stir fry sauce before class.
If you would like Liz to see your cutting surface while you work, plan to set that up for class.
At the end of class, Liz will demonstrate a delicious stir fry recipe using all of the ingredients you’ve prepared during class. The stir fry recipe is customizable to your taste and dietary needs.
Plan to have your ingredients and equipment ready 10 minutes before class begins. If you are cooking your stir fry with Liz, prepare the stir fry sauce before class.
If you would like Liz to see your cutting surface while you work, plan to set that up for class.
| knife_skills-the_basics_ingredients_equip.pdf |
Vegetables to be cut in class:
1 large carrot, peeled
1 medium yellow onion
1/2 lb broccoli w/stems
1 large pepper-red, yellow, or orange
1/4 lb snow peas
3 scallions
Fresh cilantro (a handful with stems) or flat leafed parsley- if you do not like cilantro
Equipment for class:
1 chef’s knife -Liz's favorite
knife sharpener-Liz's favorite
Cutting board-largest you own
6 bowls to place your cut vegetables in
1 large sauté pan or wok-if you are cooking along w/Liz
lid for your pan
Tongs
Before class:
Prepare stir fry sauce below.
If adding chicken, steak, or tofu to your stir fry, have it cut as per the recipe below.
Prepare some rice if you would like to serve with your stir fry.
1 large carrot, peeled
1 medium yellow onion
1/2 lb broccoli w/stems
1 large pepper-red, yellow, or orange
1/4 lb snow peas
3 scallions
Fresh cilantro (a handful with stems) or flat leafed parsley- if you do not like cilantro
Equipment for class:
1 chef’s knife -Liz's favorite
knife sharpener-Liz's favorite
Cutting board-largest you own
6 bowls to place your cut vegetables in
1 large sauté pan or wok-if you are cooking along w/Liz
lid for your pan
Tongs
Before class:
Prepare stir fry sauce below.
If adding chicken, steak, or tofu to your stir fry, have it cut as per the recipe below.
Prepare some rice if you would like to serve with your stir fry.
Recipes
Hot and Spicy Stir Fry Sauce
Martin Yan (prepare before class)
Makes 2 cups
2/3 cups Chinese rice wine or dry sherry
1/3 cup soy sauce
1/3 cup chicken or vegetable broth
3 tablespoons sugar
½ tsp white or black pepper
1 ½ tablespoon chili garlic sauce or 2 teaspoons crushed red pepper
2 tablespoons cooking oil
1 ½ tablespoons minced garlic
1 ½ tablespoons minced ginger
2 tablespoons cornstarch
1/4 cup water
Martin Yan (prepare before class)
Makes 2 cups
2/3 cups Chinese rice wine or dry sherry
1/3 cup soy sauce
1/3 cup chicken or vegetable broth
3 tablespoons sugar
½ tsp white or black pepper
1 ½ tablespoon chili garlic sauce or 2 teaspoons crushed red pepper
2 tablespoons cooking oil
1 ½ tablespoons minced garlic
1 ½ tablespoons minced ginger
2 tablespoons cornstarch
1/4 cup water
- Combine the rice wine, soy sauce, broth, sugar, pepper, and garlic sauce in a bowl. Set aside. Combine the cornstarch and 1/4 cup water in a small bowl and stir. Set aside.
- Heat a saucepan with the cooking oil over medium heat. Add the garlic and ginger and cook stirring for about 20 seconds.
- Add the soy sauce mixture and bring to a boil, reduce to a simmer and cook for 2-3 minutes.
- Stir up the cornstarch mixture and add to the hot sauce while stirring and cook until thickened. Store sauce in refrigerator for up to 3 weeks or freeze.
Stir Fry with Hot and Spicy Sauce
Serves 2-4
2 Tbs oil (peanut oil, avocado oil, or coconut oil)
2 ½ pounds prepared vegetables, divided into batches based on cooking times *See veggie options
½ cup cilantro, chopped roughly
Optional protein additions:
1 pound chicken breast or sirloin tips, cut into 1-inch pieces
or
½ pound extra firm tofu, drained, pressed between paper towels, and cut into ½ inch cubes
Serves 2-4
2 Tbs oil (peanut oil, avocado oil, or coconut oil)
2 ½ pounds prepared vegetables, divided into batches based on cooking times *See veggie options
½ cup cilantro, chopped roughly
Optional protein additions:
1 pound chicken breast or sirloin tips, cut into 1-inch pieces
or
½ pound extra firm tofu, drained, pressed between paper towels, and cut into ½ inch cubes
- Prepare hot and spicy stir fry sauce and set aside.
- Add 2 tbs of oil to a large fry pan and heat pan over high heat until oil is shimmering. If cooking chicken or beef, add to hot oil and toss until cooked through. Remove from pan.
- Add more oil if needed and add longer-cooking vegetables first and cook over high heat, stirring until crisp-tender, 3 to 5 minutes. If using broccoli, add to skillet with 1/4 cup water, cover, and steam over high heat for about 2 minutes; uncover. Add faster-cooking vegetables (and tofu if using) and cook until vegetables are crisp-tender, 30-60 seconds (add cooked chicken or beef if using).
- Pour 1 cup stir fry sauce (see above) over cooked vegetables. Add more if you like. Add chopped cilantro. Serve immediately.
FAQs
How long is class? 1 1/2 hour class time
Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment above. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection.
Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class. To start, your microphone will be muted to allow for a steady work flow during class.
System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment above. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection.
Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class. To start, your microphone will be muted to allow for a steady work flow during class.
System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
- Joining via computer: A registrant can simply click on the link provided in the confirmation email.
- Joining via smartphone or tablet: A registrant may need to download the Zoom Cloud Meetings application. The application is free and does not require that they create an account.