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Class

Chinese Cooking Class #2

Stir-Fry Dishes

Date:
Time:
5:30 pm – 7:00 pm
Leverton Hall Room: 206
1700 N 35th St
Lincoln NE 68503
Additional Info: LEV
Contact:
Angela Rystrom, (402) 472-5370, arystrom2@unl.edu
Stir frying is a classic cooking method for preparing food in China. This method cooks processed ingredients at high heat for a short period of time. Usually, a wok is used at high heat; and edible oil is added as the heat conductor, followed by ingredients and seasonings. Due to the short period of time involved in the process, ingredients largely keep their nutritional value.

Stir-fried meat is typically juicy and tasty, and vegetables are usually tender and crispy. It also preserves color, texture, and taste as well as nutritional values. The stir frying method is somewhat similar to the Western technique of sautéing, but with a larger quantity of meat and vegetables added to make a bigger dish that can be shared with the whole family or friends.

In this class, you will learn how to cook Beef Lo Mein and Kong Pao Chicken using the stir-frying method.

The class will be held on UNL East Campus.

NOTE: Class size is limited to the first 20 people to register with full payment.

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This event originated in Confucius Institute.