Sichuan Cooking 2: More Classic Dishes (Online)
Taught by Diana Kuan
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
If you've ever wanted to recreate the delicious, spicy flavors from your favorite Sichuan restaurants, come join us in this fun and informative virtual class!
Whether you're brand new to Sichuan cooking or have been dabbling for a while, join us for Sichuan Cooking 2 for two new dishes to add to your repertoire. (This class is beginner-friendly. You definitely don't need to have taken Sichuan Cooking on the Fly or Intro to Sichuan Cooking to join us in this class!)
Although the flavors in Sichuan cuisine are complex, creating the dishes from scratch is surprisingly easy. We'll discuss the various uses of Sichuan pepper, the backbone of Sichuan cooking, and other essential ingredients in a Chinese pantry. You'll learn how to create two classic, easy dishes in your own kitchen: Mapo Tofu and Sichuan Dry-Fried Green Beans. And don't worry if you don't have access to specialty ingredients; I'll send out ingredient lists for both the traditional versions and ideas for substitutes you can use to tailor the dishes, including vegan and gluten-free options.