Master wok techniques, velveting proteins, and building flavorful sauces for quick cooking.
Curator's Notes
We teach high-heat cooking, ingredient prep order, and sauce cornerstarch ratios. Recipes include classic combinations and vegetable-forward options.
Highlights
Vegetable Stars
Garlic green beans, bok choy with oyster sauce, and mixed mushroom stir-fry.
Noodle Dishes
Lo mein, chow fun, and dan dan noodles.
Ideas to Try
- Prep all ingredients before heating the wok for smooth cooking.
- Velvet proteins in cornstarch and oil for tender texture.
- Cook in small batches to maintain high wok temperature.