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Cooking Class: Intro to Sichuan

  • Apr 27, 2014 · 3:30 PM
  • Mike's Place

Chinese in general and Sichuan in particular is one of my favorite cuisines, and the one that I've been cooking the longest.  We'll start this one at the Oriental Mart at 2800 E Grand River Ave so that I can point out the kinds of ingredients that you'll need; the fact that most things aren't labeled in English is one of the barriers to cooking Chinese.  After that we'll come back to my place and I'll show you how to make several classic Sichuan dishes and we'll eat the dishes we make:

Pot stickers: pork dumplings with a soy dipping sauce

Dan dan mian: a street food noodle dish that is both tasty and fast enough that you can generally make it in less than 20 minutes

Gong bao (kung pao) chicken: chicken with zucchini and peanuts

Twice (or single) cooked pork: pork with cabbage, Americanized slightly to use a leaner cut of meat and reduce it to a single faster cooking method

You'll want to bring a lot of containers with you; you'll want them for any leftovers we might have, as well as for ingredients I'll pick up for you to split.  Those ingredients will be: Sichuan peppercorn, dried chiles, bean paste, and ya cai (and maybe more if I think of them).

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  • Laura

    I would have never attempted these recipes on my own. Michael, thank you for all your work at figuring out the subtleties and for sharing your secrets!

    April 28, 2014

  • Michael

    Recipes have been sent out. Let me know if there are any problems or if you have any questions.

    April 27, 2014

  • Karen

    nice to see everyone and share a yummy meal. thanks mike!

    April 27, 2014

  • Michael

    Another note: I typically send out the recipes in emails through meetup. Let me know if you'd rather get the recipes in another way.

    April 27, 2014

  • Zuri K.

    I hope that I will not be terribly late. I am walking in the Susan G. Komen and expect to be done by 3pm and able to make it to the store by 330. I just wanted to give a heads up that I may be slightly late. How long does the walk through the store take so that I know whether I should head to Okemos or make my way to your home.

    April 26, 2014

  • A former member
    A former member

    I'm so sorry to drop out at the last minute but I'm feeling under the weather and I don't want to make you all sick.

    April 26, 2014

  • Michael

    Just as a reminder we'll be meeting at the Oriental Mart to start this one so we can go over some ingredients. Also remember to bring plenty of containers for both leftovers and ingredients.

    April 26, 2014

  • Jerome

    Unfortunately they have me on the schedule to work that day so I am going to have to give up my spot.

    April 25, 2014

6 went

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