Resort and Hotel Management student, Jasmine Chen, taught the Tenth Street Dinner Club how to make a classic stir fry. As she said, the main cooking instruction is chop, chop, chop and then fry on high and add some soya sauce, sesame oil and oyster sauce. You can serve on rice or add cooked rice to the stir fry for a fried rice dish.
The combinations are endless but for this one we fried some crushed garlic and minced ginger and then added chopped Chinese cabbage, broccoli, carrots, mushrooms, peppers and green onions. Jasmine cut up chicken thighs and boiled the chunks to add to her fried rice.
We also made another stir fry with lightly fried tofu. We marinated the tofu with soya sauce and sesame oil and then fried it until golden and added the cubes to the stir fry when the veggies were mostly cooked.
Here are photos of the cooking crew chopping, frying and eating: