Learn by Camping: Classes for All
Chinese Stir-Frying Class
Description: Youth and adults both enjoy learning new culinary skills. The materials developed will enable
the instructor to conduct a Chinese Stir-Frying class. A teaching outline and Chinese Stir-Frying Booklet are
provided to guide the instructor. The booklet provides the instructor with recipes to teach the Stir-Frying
workshop. The materials can be presented as a one-day workshop or it can be adapted to fit a two, three, or
four day class by using additional recipes each day.
Goals: To provide a hands-on cooking experience using stir-frying as the project.
Objectives:
1. To increase the participants awareness of cooking terms, measurements, ingredients, and utensils.
2. To increase the participants knowledge of types of Chinese food.
3. To increase the participants knowledge of methods to make Chinese dishes.
4. To increase the participants awareness and taste of new foods.
Materials: (Refer to the Foods Planning Worksheet on CD)
 Ingredients according to recipes selected
 Kitchen utensils – measuring cups, spoons, knives, cutting boards or mats, spoons, etc.
 Chinese Stir-Frying cooking booklet
 Cooking vessels such as pots, skillets, etc.
 Dish soap, paper towels, towels, pot holders, paper plates, forks, paper cups
Procedure:
 Recruit one to three assistants for the workshop and review with them the workshop class procedures.
 Photo-copy Chinese Stir-Frying cooking booklet for participants or copy recipes to be used.
 Purchase food supplies for workshop according to recipes selected.
 Select utensils needed for the food preparation.
 Arrange ingredients together on a central table area to share usage.
 Arrange utensils together on a central table area to share usage.
Alice K. Dolu, WVU Extension Agent, 4-H Youth Development – Marshall County
July 16
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