Open Kitchen | SCS Cooking Fundamentals | Stir-Frying

Event Date: Saturday Jun. 20th, 2020

Event Time: 10:00 AM – 2:00 PM

Host: Stratford Chefs School

Contact: 519-271-1414


Open Kitchen | SCS Cooking Fundamentals | Stir-Frying


Every week Level One students at Stratford Chefs School tackle one of the ten foundational methods of cooking. This is your opportunity to explore these cooking techniques as taught in Stratford Chefs School's renowned professional culinary program. This 4-hour, hands-on intensive class is perfect for the more advanced home cook or for anyone interested in examining a future career in the culinary arts.

Week 5: Stir-Frying

Since stir-frying involves only a short cooking time, and a great deal of precision and finesse on the cook’s part. Because a spoon and set of chopsticks are the only utensils permitted at a Chinese table, it is crucial that items to be stir-fried are of uniform size. If the pieces are not of similar size, cooking will be uneven and the finished results substandard. To further complicate advance preparations, there are strong customs and traditions dictating the ways in which certain ingredients must be cut and/or cooked.

Suggested Recipes:

  • Chinese Boiled Rice

  • Stir-fried Shrimp with Corn and Straw Mushrooms

  • Stir Fried Beef Slices

  • Yangzhou Fried Rice

  • Singapore Noodles



This event is wheelchair accessible.

Cost: $85/Per person + a service fee

Location: Stratford Chefs School Kitchens, Stratford, 136 Ontario Street, Stratford



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