Learn by Camping: Classes for All
Chinese Stir-Fry Workshop
Description: Youth and adults both enjoy learning new culinary skills. The materials
developed will enable the instructor to conduct a Chinese Cooking Workshop. A
teaching outline and a Chinese Booklet are provided to guide the instructor. The
materials can be presented as a one-day workshop or it can be adapted to fit a two,
three, or a four day class by using additional recipes each day.
Goals: To provide a hands-on cooking experience using the Chinese stir-frying
technique.
Objectives:
1. To increase the participants awareness of cooking terms, measurements, Chinese ingredients, and
utensils.
2. To increase the participants knowledge of the regional cooking styles of Chinese cuisine
3. To increase the participants knowledge of stir-frying cooking method.
4. To increase the participants awareness and taste of new foods.
Materials:
 Ingredients according to recipes selected
 Kitchen utensils – measuring cups, spoons, knives, cutting boards or mats, spoons, etc.
 Chinese cooking booklet
 Wok, electric skillet, or chosen cooking vessels.
 Dish soap, paper towels, towels, pot holders, paper plates, forks, paper cups
Procedure for Workshop
Advance Preparation:
 Recruit one to three assistants for the workshop and review with them the workshop class procedures.
 Photo-copy Chinese 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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Learn by Camping: Classes for All
Actual Workshop or Class:
 Share the objectives of the lesson with the participants
 Discuss the plan for the class
1. Introduction to Chinese Cooking
2. Introduction to ingredients and cooking utensils
3. Sampling of foods prepared
(Teaching information provided in accompanying recipe booklet)
 Discuss the various regions of China and the particular style of Chinese food in each area.
 Lead a presentation of various Chinese condiments such as fresh ginger, Hoisin sauce, Black Bean
sauce, etc.
 Discuss Chinese cooking utensils – types of woks and benefits and disadvantages of each
 Discuss how to prepare ingredients before cooking.
 Demonstrate the Stir-Frying techniques.
 Recipes—Review recipes selected in the book
 Conduct Cooking Workshop—Divide the group into the appropriate number of cooking teams
according to the number of participants and recipes selected. Recommendations (2-6 per group)
 Monitor the teams throughout the cooking process.
 Set a buffet table and serve the foods prepared for sampling.
 During the tasting, discuss the recipes and let participants tell their reactions to each
 Cleanup of workshop area
Alice K. Dolu, WVU Extension Agent, 4-H Youth Development – Marshall County
July 16
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