Saute and Stir-Fry

Arts

Sautéing and stir-frying may seem like simple arts to master, but they require proper timing and strategic planning to get exactly right. In this course, you will learn how to produce perfectly sautéed vegetables and delicious stir-fries. You will also learn how to season a wok to get the most flavorful stir-fries.
Overview

This course will enable you to

  • Explain how and when sautéing and stir-frying can be utilized in the plant-forward kitchen
  • Describe considerations of composition, size of cut, and potential need to par-cook vegetables prior to sautéing
  • Describe considerations of composition, seasoning and presentation strategies of stir-fried dishes
  • Recall the quality characteristics of properly sautéed or stir-fried vegetables
  • Describe wilting and the concept of Wok Hei

Course contents