2 weeks of free cooking classes – And a simple stir fry recipe

After reading an article about a study done showing that 1/3 of Americans report that they cannot cook, I was alarmed.  I knew many people didn’t cook, but I never thought about how many.

A few years back, I took some cooking classes at a local cooking school.  I thought I’d teach some classes at the hospital where I worked, to help ease the impact on patients learning that they had to suddenly change their diet. Honestly, I could already cook.  But I didn’t realize how much my cooking would be enhanced by taking these classes.  Now, instead of eating my veggies because I have to, I actually like them.  It’s really all about the technique.  I no longer have to hide my broccoli under a pat of butter just to get it down.  And for the first time in my life, I started eating Brussels sprouts.  That’s a really big deal.  Honestly, I don’t know many black folks who eat Brussels sprouts, seriously.

Who knew something so minor as stir frying my cabbage instead of simmering would make all the difference in the world?

Anyway, this is just a short post to say that I would love for you to try Rouxbe online video cooking school at your convenience.  I discovered their school a while back and think it’s absolutely the next best thing to being there.  I’ve loved the quality of the content and videos for years, and recently decided to add their links to my page.  Regardless of your level of expertise in the kitchen, I really think you’ll find something you can use there.  If you click on one of the cooking videos below and sign up, you’ll get 14 days free – yay!!  Again, I love Rouxbe, and I believe you will too.  Should you decide to visit them, be sure to come back and let me know what you think.

Recipe for a Simple Stir Fry:

For a really good stir fry make sure your wok is HOT HOT HOT! I like to use sesame oil for the flavor with peanut oil to handle the heat. Stir fry the chicken first, add broccoli, bok choi, or Napa cabbage and garlic later. Season with a bit of soy sauce and chicken broth with potato starch or cornstarch to thicken a bit. At the end add a teaspoon or so of brown sugar for a little sweetness. Serve over brown rice.

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