Since heading out to your favorite Chinese restaurant is off the table for now, it is time to learn how to cook your favorite dishes at home! Home-cooked Chinese food is a marvel...brighter in flavor than your average takeout, and the bonus? No mountains of packaging to throw out!
You'll cook:
Scallion Pancakes with Sweet-Soy Dipping Sauce
Moo Shu…
Since heading out to your favorite Chinese restaurant is off the table for now, it is time to learn how to cook your favorite dishes at home! Home-cooked Chinese food is a marvel...brighter in flavor than your average takeout, and the bonus? No mountains of packaging to throw out!
You'll cook:
Scallion Pancakes with Sweet-Soy Dipping Sauce
Moo Shu Pork (or Tofu)
HOW THESE VIRTUAL CLASSES WORK:
1) After registering, you will be sent a link to log into the class at the appointed date/time.
2) One day before the class you will be sent a copy of the recipes we'll be making, so you can cook from them again after the class.
3) Classes are 90 minutes and will have a maximum of 10 households attending each session.
4) This is a great opportunity to cook alongside friends and family! You can invite them to register their own households to join in the class, using the link in your confirmation email.
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SHOPPING LIST for CHINESE TAKEOUT
Because grocery shopping is not so easy these days, here is a sneak peek at what you'll need (this will feed 4 people):
1 small onion
2 cloves garlic
1 bunch scallions
1 2-inch piece fresh ginger
5 ounces any kind of mushroom (shiitake, cremini, or button)
1 large carrot
1/2 small head green cabbage (any kind)
½ pound pork tenderloin, boneless chicken breast or thighs, or extra-firm tofu
1 egg
¼ cup hoisin sauce
STAPLES TO HAVE ON HAND:
Salt and pepper
2 ½ cups all-purpose flour
Toasted (dark) sesame oil, about 1/2 cup
½ cup rice vinegar, white wine vinegar, or cider vinegar
½ cup neutral oil, like canola, avocado, or peanut
2 tablespoons sherry, white wine, beer, Marsala, or Madeira
1 cup soy sauce
1 tablespoon cornstarch
1 tablespoon sugar