Chinese take out class

  • February 17, 2013 · 12:00 PM
  • loft

Another in our series of hands on cooking classes, exploring the world of vegetarian culinary traditions. This class will help you develop and further your skills in stir frying, dep frying, steaming, sauteeing and braising. Various knife and other techniques will be part of this class as we prepare several basic Chinese dishes, often found as a classic part of a take out meal from Chinese restaurants


Sunday February 17, 2012


limited space for 8


for information or to register: vegshaku8 at gmail or



the menu we will prepare:


hot and sour soup

tofu and broccoli with orange sauce

stir fried chinese watercress with rice wine and fermented bean curd

Vegetable chow fun (wide rice noodles)

Vegetarian fried rice


and more

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  • Jacki L.

    I have to avoid gluten, so I was wondering if you use wheat free soy sauce in this class?

    February 4, 2013

    • Philip G.

      yes, we will be using wheat free soy sauce in this class

      February 4, 2013

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