Chinese Vegan Cooking
This class with Chef Wai Chu takes a fresh look at the remarkable flavors and versatility of Chinese vegan cooking. With just a few of the healthier ingredients from the Asian pantry, you can easily create a huge variety of homestyle dishes. First, we’ll look at some ingredients and equipment (steamers, woks, spiders) commonly found in the Chinese kitchen. Next, we’ll learn the essentials of health-friendly Asian cooking techniques like stir-frying, steaming, and stewing. We'll then prepare a variety of recipes that are simple and impressively delicious, including: Steamed Shiitake and Cabbage Dumplings; Bean Curd Rolls with "Vegetarian Duck" Stuffed with Dried Shiitake Mushrooms and Bamboo Shoots; Stewed Daikon with Chinese Five-Spice Blend; Stir-Fried Mung Bean Vermicelli with Bell Peppers; Fresh Wild Mushrooms and Silken Tofu in Black Bean Sauce with Baby Bok Choy; Steamed Jasmine Rice; and Sweet Potato Rice Balls in Sweetened Coconut Soup.
