ZOOM COOKING CLASS—A SURPRISE
This past week, I took a zoom cooking class. I wasn’t certain what to expect, but since I’m in the process of designing a class; I thought it would be fun to take one—it was!
The class was taught by a Chef Dale Talde of Goosefeather restaurant in Tarrytown, NY. The menu, also dinner, was shrimp stir fry. Not a complicated dish, some prep, a little chopping, a bit of measuring and then the cooking.
To my surprise I learned a lot.
The ingredients can vary; we used shrimp, but it could have been chicken, beef, ground meat, or tofu. The vegetables are also flexible. That’s what makes it fun. Chef Talde indicated that it was a great way to clean out your refrigerator.
One of the things I learned was the importance of coating the protein with cornstarch. It allows the protein to get crispy while staying moist and helps thicken the sauce. I usually use flour to coat and thicken but the cornstarch was light and it did the job really well.
I am a believer in the power of the sauce and this didn’t disappoint. I was fearful that the ingredients he used were going to be more flavorful than I would have dared combine but I was wrong. The resulting sauce was delicious.
Here is a general outline so you can make your own stir fry.
Ingredients
Select a protein, cut into equal size piecescarrots
broccoli
mushrooms
bell peppers
scallions
asparagus
snow pea pods
sliced water chestnuts to add crunch
¼ cup soy sauce, adds the salty and savory part of the sauce
(use tamari to make it gluten free)
1 tablespoon fish sauce (optional but it adds more flavor to the soy sauce)
2 tablespoons honey to sweeten and soften the flavor. Brown sugar and maple syrup can also be used.
1 tablespoon chili paste, adds spice, add less if you don’t like a lot of spice. (I didn’t find it too spicy.)
1 tablespoon rice vinegar to add acid; you can also use lemon or lime juice.
¼ cup water to dilute
Fresh herbs such as whole leaf basil, parsley, or cilantro
Rice
Directions
- Heat a sauté pan until very hot.
- Add 2 tablespoons of oil.
- Add the protein, cook both sides until almost cooked through. Remove from pan and set aside.
- Let the pan get smoking hot before adding the assorted vegetables and flavoring.
- Stir so everything cooks evenly.
- Add the protein back into the pan and stir.
- Add the sauce, bean sprouts, and your selection of fresh herbs.
- Make certain to coat everything with the sauce as you finish cooking.
- Serve over rice.
It is well worth giving it try. Let me know if you do and what ingredients you used.
I discovered that video cooking classes are fun and they work. I learned something new, had fun, and had a great meal that I’ll make again.
- I’m moving forward with putting together my video cooking class. It’s still in its infancy, the more I learn the clearer I get.
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4 Responses
Adeline Olmer
Djredman, I’m delighted you’re excited to try it. I don’t think you’ll be disappointed, I’ve already made it twice and planning to make it again soon with Thai rice noodles instead of rice. Let me know if you like it. -Adeline
Djredman
I live on the prairie, no good Asian here except my own. I have aThai sister in law who doesn’t give out too much in tips.I don’t do fried rice at home much;am excited to try this formula, want to empress my hubs, a “wow” would be huge for me. In Texas now, but will test out this weekend. Thank you!!!
Judy Taussik
Sounds like fun! Really want to try that restaurant!!
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Adeline Olmer
February 12, 2022
Judy, it sounds like a fun restaurant. Let’s try it.