Understanding the Wok (3hr)

About this course

Participants practise cutting, slicing and chopping with a traditional Chinese cleaver, then apply wok techniques to noodles and other ingredients. The class covers heating and seasoning a wok, stir-frying for wok hei, and using oils, sauces and spices to build Chinese flavours. The menu includes Jiao Zi, stir-fried Sichuan chicken, flash-fried morning glory and egg fried rice. Alongside cooking the dishes, participants explore ways to present them for guests, with guidance provided throughout the session.

What you'll learn

• Use a traditional Chinese cleaver to cut, slice and chop a range of ingredients.
• Heat and season a wok appropriately for cooking.
• Stir-fry ingredients and noodles to develop wok hei and crisp textures.
• Select and combine Chinese oils, sauces and spices to season dishes.
• Prepare and present a selection of Chinese dishes.

Is this course right for you?

The course is listed as suitable for all levels and takes place in a group typically numbering 6 to 12 participants. Learners work through cooking tasks across a varied Chinese menu.

• Suitable for learners across the provider's stated level range.
• Delivered in a small-group setting, typically with 6 to 12 participants.

Before you go

• The menu contains nuts, shellfish, gluten and egg. Learners with allergies should contact the provider in advance so alternative recipes and ingredients can be arranged.
• Vegetarian alternatives can be accommodated; learners should enquire about the menu.