This Meetup is cancelled

Cooking Class: Pseudo-Chinese

  • Mike's Place

    2401 Champion Way, Lansing, MI (map)

    42.692753 -84.516663

  • Price: $30.00/per person

    Refund policy

  • For all the classic Chinese dishes I make I'll admit, to my shame, that I occasionally find myself craving the less than authentic dishes.  These dishes may be unknown in China, but they trigger some nostalgia in me, having grown up with them, and I guess they do for a lot of you was well, so let's cover how to make some of the staple dishes.

    Crab Rangoon (so easy you'll wonder why you ever paid 4 bucks for an order)
    Homemade Sweet and Sour Sauce
    Hot and Sour Soup
    Orange Chicken
    Beef and Broccoli
    Fried Rice


    I'll use some ingredients that you'll probably have to go to an Asian market for, but nothing truly exotic, so we won't be meeting at the Asian grocery as part of this meetup.

    You'll also want to bring containers for leftovers, as well as for sweet and sour sauce and ziplock bags for rangoons that will be ready to fry.

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  • Michael

    So at the moment it's just three of us, and it sounds like there's a chance that Jen won't be able to make it. I'm thinking of rescheduling this. What does everyone think, and if we're rescheduling, when should we do it?

    May 9

    • Michael

      Actually come to think of it the bigger problem is the broccoli that I got; can't stand the stuff! I always substitute baby corn in when I'm making it for myself...

      May 10

    • A former member
      A former member

      I LOVE baby corn. Mt favorite Chinese take-out place used to call me the baby corn lady because I always asked for extra. When I didn't go there for a few months, I got some questions from them, chief of which was "where were you??" LOL :)

      May 10

  • Gerry

    Sorry to back out, parents are visiting.

    May 9

  • Michael

    Ellie, a thought occurred to me that some of this stuff uses corn starch. Is that going to be a problem? If so I can see if I can find a substitute (or maybe you know a substitute I could use).

    May 5

    • A former member
      A former member

      I use arrowroot as a thickener. Can I bring that instead? :-)

      May 5

    • Michael

      That'd be great if you can bring some. I typically use the corn starch to thicken up the sauces, and to dredge the chicken before frying it. I don't know how well the arrowroot will work for frying, but I can use flour for that if necessary.

      May 5

  • Kristen

    What, no egg rolls? :-)

    2:01

    https://www.youtube.com/watch?v=diNLPGHZbGM

    April 23, 2014

    • Michael

      I always liked crab rangoon more :P

      1 · April 23, 2014

    • A former member
      A former member

      Both?

      April 23, 2014

Cancelled

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