Chinese Vegetarian Cooking
Taught by Diana Kuan
Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.
Chinese cuisine has many dishes that are vegetarian-friendly or easily adaptable for the vegetarian diet.
Join us in this fun hands-on class, where you'll learn all about the necessary ingredients for a Chinese pantry along with easy cooking techniques you can replicate in your own kitchen. We'll make and eat three delicious meatless dishes: cold sesame noodles, scallion pancakes, and Sichuan eggplant.