Wok Cooking Techniques

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Woks are an essential part of a home cook’s arsenal for cooking a variety of Asian cuisines. However, due to unfamiliarity, space constraints, or other reasons, it can be challenging for home cooks to invest and care for a good wok or know how to use it in multiple ways. Woks are incredibly versatile and can be used for multiple cooking methods, making it worthwhile to have one on hand. You’ll learn 5 cooking techniques with the wok: stir fry, braise, steam, flash fry, and deep fry. Linda will provide tips on how to select a wok, season it, and care for it, so you'll be ready to wield your wok at home. As we explore the wok’s capabilities, we’ll create a delicious pescatarian meal!

MENU

Deep Fry: Walnut Prawns 

Braise: Sweet and Sour Fish

Steam: Scallops with Mung Bean Vermicelli and Salted Black Beans

Flash Fry: Asian Mustard Greens with Garlic and Ginger

Stir-fry: Long Beans, Olive Vegetable, Tofu and Egg White Fried Rice
 

This menu contains the following common allergens: Fish, Shellfish, Egg, Soy, Tree Nuts, Wheat. There are options available if you're allergic to peanuts, but they involve tree nuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.

_{Photo by Linda Tay Esposito}