Free Cooking Classes at Williams-Sonoma and Stir-Fry Recipe

Post contains Amazon affiliate links

Hey Yall!  Unless you've been living under a rock, you know that I'm a full-time blogger as of January 1st.  I work from home on my laptop or computer each day, also do my motherly duties at home like cooking, cleaning, transporting the girls to and from school, helping with homework, extracurricular activities the girls participate in, the list goes on.


To keep my sanity and not feel like a hermit cooped up in a shell, I go to the gym in the mornings on the weekdays while the girls are at school, and go window shopping at my local mall to see what's on sale, check out the latest trends, and stretch my legs.

Last week during my weekly walk at the mall I noticed that the kitchenware store Williams-Sonoma had a free cooking class coming up for kids.  Free is my favorite 4 letter word, so I signed my girls up.

This month's theme is Asian-inspired cuisine, and the kids would be learning how to make an easy meal of stir-fry, a great dish for the whole family.  Williams-Sonoma teaches the kids everything they need to know how to prepare this yummy dish.

I never knew Williams-Sonoma had culinary events in their stores, especially complimentary classes.  They have classes for adults as well; I'll be checking out some classes for myself because I want to take my cooking to the next level and learn different techniques, and styles of foods.


This past weekend, my girls, as well as other children, attended Williams-Sonoma's Cooking class eager to learn how to whip up some stir-fry and take what they learn home to cook the recipe themselves.

There was an instructor (store associate) that did the cooking demonstration in front of the class showing step by step how to prep and cook the stir-fry, and had the children participate in a different task like cutting up the vegetables, passing out supplies, and so on.

I was assuming before attending this class that the kids would be cooking on a stove and have their own cooking station while duplicating what the instructor does, but the instructor was doing all the cooking.   I guess that's why the event is free, more of a watch and take notes while still helping with the little stuff.

The stir-fry was a quick meal to make and tasty too.  Got my girls eating their vegetables, which is always a plus.

If you have a Williams-Sonoma in your area, definitely check out to see if they have any culinary events.  They also have talented chefs and culinary specialist teaching classes too.  No need to be an experienced cook, classes are suitable for all skill levels.


And for the girls,  Williams-Sonoma does an American Girl theme cooking class.  The little ladies can bring their dolls while cooking up a scrumptious treat.  I just signed up my girls for this class later this month.  The fee is $40 per child, and it includes a special American Girl goody bag.  I'll be sure to blog about this experience; I heard it's more hands-on and classes are longer than the free ones.



Would you like to make stir-fry at home?  Check out Williams-Sonoma's General Tso's Stir-Fry Chicken recipe:

What you'll need

• Canola Oil for Frying

• 2 Egg Whites

• 1/4 Cup (1 oz./30 g) Cornstarch

• 1 1/2lb. (750 g) Boneless, Skinless Chicken Thighs, cut crosswise into 1/4-inch (6-mm) strips

• Salt and freshly ground Pepper

• 1 Carrot, thinly sliced on the diagonal

• 1 Red Bell Pepper, seeded and diced

• 1 Yellow Onion, cut lengthwise into slivers

• 1/2 lb. (250 g) Sugar Snap Peas, halved

• 3/4 Cup (6 fl. oz/ 180 ml) General Tso stir-fry sauce

• Steam Rice for serving

1. Line a baking sheet with paper towels.  In a wok or large saute pan over medium heat, pour in oil to a depth of 3/4 inch (2 cm).




2. While the oil is heating, in a large bowl, whisk together the egg whites and cornstarch,  Season the chicken with salt and pepper.  Add the chicken to the bowl and stir to coat with the egg white mixture.




3. When the oil is shimmering, working in batches to avoid crowding, add the chicken to the oil and fry until golden, 4 to 5 minutes per batch.  Using a slotted spoon, transfer the chicken to the prepared baking sheet.




4. Add more oil to the wok, if necessary, to bring the quantity to about 2 Tbs.  Add the carrot, bell pepper, onion and snap peas.  Cook until the vegetables are crisp-tender, 2 to 3 minutes.  Return the chicken to the wok and add the stir-fry sauce.  Cook, tossing, until heated through, 1 to 2 minutes.  Spoon the rice onto individual plates, top with the stir-fry and serve immediately.  Serves 4.

Enjoy!

Subscribe to My Email List

Follow Product Review Mom on Google News!