Fresh & Fast Weeknight Meals: Stir Fry Wednesday

January 18, 2012 6:30 pm
January 18, 2012 9:00 pm
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Ger-Nis Culinary and Herb Center
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540 President Street, Suite 2E, Brooklyn, NY, United States, 11215

Whether you’re exhausted from a long day of work or needing a quick, sustaining option to last the whole night long, you’ve got to have solutions. People have a lot of reasons to stir fry- because it’s quick, retains nutrients, and, of course, because they taste so good. With meals like stir fry as an option, you can create and consume within a matter of mere minutes! Got some leftover veggies in your fridge? Throw ‘em in the wok and transform them into flavor packed meals! It’s great to be able to exercise a little creativity with your veggies and condiments to create a great meal. We’ll discuss the history and variety of stir fry, the purpose and design of the walk, and the health benefits of stir fry. We’ll also go over some classic techniques to get the stir fry just right, key ingredients and oils for optimal results, and more! Wok it out with us at Ger-Nis!

Recipes: Broccoli with Ginger and Sesame; Thai Style Spicy Vegetables; Shrimp & Quinoa with Vegetables; Beef and Sweet Potato Stir Fry

Class Type: Series, hands-on cooking class

Class Notes: Part of our Fast & Fresh series. Familiarize yourself with the wok and learn a delicious, easy meal!

Nissa Pierson

Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary Mecca that it is. Her architect (and enthusiastic family cook) father and cookbook author neighbor informed her aesthetic and palate when younger. Later she was inspired while working in the front of the house of restaurants as an undergrad studying art history and sociology; then deciding (with the encouragement of a female chef she worked with) to attend the French Culinary Institute. Since graduating Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce. She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents. Travel and art inspire her ideas around cooking and entertaining. Recently she has begun a series of private dinners with her artist friends called Methods and Madness. Contact Tessa

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