Ever wonder how professional kitchens get that incredible depth of flavor, crisp-tender texture, and distinct smokiness in their stir-fries? It all comes down to the power of the wok! Step inside the studio for an action-packed, hands-on workshop where you’ll learn to harness high-heat cooking and turn fresh ingredients into fast, restaurant-quality meals at home.

In this technique-driven class, our chef instructor will guide you through the fundamentals of wok cooking—demystifying heat control, ingredient prep, and the magic of “breath of the wok” (wok hei). You’ll practice essential knife cuts, learn how to build savory aromatics, and master the quick-toss technique to keep your stir-fries vibrant and perfectly cooked every time.

🥢 What You’ll Learn & Practice:

• Wok Anatomy & Care: Learn how to choose, season, clean, and maintain a carbon steel wok so it lasts a lifetime.
• The Art of Mise en Place: Discover why organization and precise knife cuts are crucial when cooking at lightning-fast speeds.
• Heat Control & Oil Temperature: Master high-heat searing without burning your garlic, ginger, or delicate sauces.
• Sauce Mechanics & Emulsions: Learn how to balance soy, rice vinegar, sesame oil, and starch to create glossy, restaurant-style glazes that cling to every bite.
• The Toss Technique: Get hands-on practice tossing ingredients in the wok like a pro!

🍽️ On the Menu:

• Garlic-Ginger Chicken & Crisp Broccoli Stir-Fry

Master velvet-marinating techniques for tender protein, paired with vibrant green broccoli tossed in a glossy garlic-soy glaze.

• Vegetable STIR FRY WITH Black Pepper Sauce

Learn how to achieve vegetables that are crisp and cooked  tossed with sweet and bold black pepper sauce.

• High-Heat Vegetable Fried Rice

Unlock the secret to non-gummy, smoky fried rice using day-old grains, farm-fresh eggs, scallions, and toasted sesame oil.

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• We will serve water, soda or 2 glasses of wine with your meal.

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.