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China Classics (new)

Recipes:

  • Ma Po Tofu
  • Jiaozi Chinese Dumplings 
  • Gon Bao Chicken
  • Yangzhou Fried Rice
  • Seasonal Vegetables w Ginger Garlic Oil 

China is a vast country with a rich diversity of climate, traditions and of course cuisines. In spite of the difference in the style of cooking, the Chinese has one thing in common, the wok. During this workshop, we will show you how to use and maintain a wok and also introduce to you the basics of stir-frying.  Stir-frying, contrary to what most think, does not mean tossing all ingredients into the wok and cooking at a very high heat. In order to make a good stir-fry, one must take into account the type and size of the ingredients used. One may even need to pre-cook some of the ingredients before giving it a final stir in the wok.

In this workshop all the participants will prepare these popular Chinese dishes which will teach you several cutting and cooking techniques like stir-fry and deep-fry .

This workshop will end with a “Toko Tour”. During this guided tour in our supermarket we show the ingredients used and tell about alternatives products and brands.

The Chef:
Lynn Huang, half Korean and half Vietnamese, grew up in New Zealand where she learned about all the different food cultures of Asia. She followed education in hospitality services, but food and cooking were her real passions. In the past years she has been cooking dishes from all over Asia and it is her challenge to prepare them as authentic as possible. She has put together 3 different workshops, a Chinese, a Vietnamese and a Korean. Lynn will show you that preparing Asian food is fun, uncomplicated and delicious at the same time!


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