Hands-On Chinese Cooking Class for Young Adults (Ages 15 to 23)

This class is designed to introduce a few culinary skills (using a knife, tasting, blending of ingredients, etc) along with an introduction to Asian ingredients and how they interact for flavoring and experimentation. In this class we will do the following: Students will review basic knife skills and care, then explore key “mother” ingredients of Chinese home cooking—such as sesame oil, fermented black beans, various soy sauces, hoisin sauce, five spice powder, ginger, garlic, rice vinegar, chicken stock, and cornstarch—while working with fresh items like baby bok choy, snap peas, and tofu. Working in pairs, they will prep ingredients, learn stir-fry techniques, and create dishes such as egg drop soup, bok choy in garlic black bean sauce, vegetable fried rice, tofu with ginger and soy, hoisin chicken, steamed rice, and jasmine tea before sitting down to enjoy the meal together. Students should bring an apron, kitchen towel, optional kitchen knife, cutting board, a small notebook and pen, and a container for leftovers. The class will start on time and may run slightly over to allow for the shared meal.

$20 materials fee payable to the instructor. Students should bring an apron, kitchen towel, optional kitchen knife, cutting board, a small notebook and pen, and a container for leftovers. The class will start on time and may run slightly over to allow for the shared meal.