Sichuan Cooking on the Fly

Diana Kuan
C56c6628 seeable

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.

$22
Wednesday, August 5, 5:30-7:00pm Eastern Time via Zoom SOLD OUT or Thursday, August 20, 5:00-6:30pm Eastern Time via Zoom

Location: Online Class

*This is a live, online class via Zoom*

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!

Although the flavors in Sichuan cuisine are complex, creating the dishes from scratch is surprisingly easy, with a few key ingredients and techniques.

In this online intro class to Sichuan cooking, you'll learn how to whip up delicious spicy dishes in your own kitchen. 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 2 classic, easy dishes in your own kitchen: Sichuan Cucumber Salad and Dan Dan Noodles. 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. 

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