Home Chef Academy Chinese Stir-Fry
UFS ACADEMY

Chinese Stir-Fry

Be submerged into the culture behind Chinese street-food and discover what makes Chinese cooking unique with Chef training on Chinese stir-fry.

Chinese Stir-Fry

1

Introduction

Learn how to cook authentic tasting Chinese street-food with Chef Ning Ma at London’s Mamalan following these Chef courses. Using her top tips, you can learn the secrets and top-tips behind two popular Northern Chinese dishes - fried vegetable balls and prawn & chilli stir-fry.

Chinese Stir-Fry

2

Setting Up Your Kitchen

Watch as Chef Ning Ma divulges the set-up and equipment behind her fast-growing Beijing restaurant. Revealed are the essential appliances responsible for cooking up authentic cuisine in a Western kitchen.

Chinese Stir-Fry

3

Deep-Fried Vegetable Balls: Part 1

Chef Ning Ma lays out the ingredients involved in the popular street-food -vegetable balls. From the basic ingredients you may know, to the secret ones that give the dish their flavour and authenticity.

Chinese Stir-Fry

4

Deep-Fried Vegetable Balls: Part 2

Be immersed within the step-by-step process as part two shows you how to recreate Mamalan’s crispy vegetable balls. Get to know inside tips, key techniques and guidance for the perfect plate-up and dish accompaniments.

Chinese Stir-Fry

5

Prawn & Chilli Stir-Fry: Part 1

Watch part one of how to make a prawn and chilli stir-fry for an introduction to ingredients. Learn the variations and role of soy sauce within oriental cuisine and the difference each variety has on the flavouring and consistency of a dish.

Chinese Stir-Fry

6

Prawn & Chilli Stir-Fry: Part 2

Follow in Chef Ning Ma’s footsteps as part two ushers you through the cooking process beginning-to-end. You will be advised on timings, pacing and set-up to final touches on garnishing and plating.



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