Week 15: Knifework - Stir-fry [Cooking]

Intro from Cooking Challenge: Any chef worth their salt knows their way around a knife. Keeping a sharp knife and knowing a few basic cuts will put you leagues ahead of most home cooks, and plenty of professionals. Uniformity of your knife cuts will not only increase the visual appeal of your food, but will also make it cook more evenly. Any introduction I could give would pale in comparison to Alton Brown's "American Slicer" episode of Good Eats. Brown goes over the basics of which knife to use for what application, sharpening and honing, and classical knife cuts. The full episode is available on YouTube for $1.99, or for free download on The Pirate Bay. If you're looking to boost up your knife skills, I cannot highly recommend enough watching this episode.

What better way to practice knife skills than to try chopping up various items for a stir-fry?  No recipe here, just threw together some things that looked like they would be fun to cut and delicious to eat!  I cooked the chicken through first, then added the onion and mushrooms, sauteed with a little stir-fry sauce, added the rest of the veggies and cooked until they brightened (I wanted to keep them nice and crispy).

Plated and served!