Art of Cooking - Day 3, Stirfry

 Today was Wednesday March 19th, and today we cooked stirfry. The first thing we did in the morning was go over to the Bissonnet campus to meet up and cook with chef Jessica, our expert helping us with this course. She taught us the different types of ways to cut vegetables those being

  • Chiffonade: Finely sliced 

  • Julienne: Matchstick shaped cuts

  • Diagonals: Elongated shaped slices of cylindrical vegetables or fruits

  • Dicing: Cut an item into even cubes

  • Mince: Cut an item into very small pieces 


We then made a soy sauce based sauce, sauteed the veggies with the sauce, cooked our meat and or tofu, and then combined the three in our pan.


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