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: Stir Fried Cauliflower with Green Peas & Ginger; Spicy Szechuan Stir Fry; Chicken Vegetable Fried Rice; Cantonese Stir Fried Beef and Rice Noodles
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!
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband’s family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.
When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future.