Vegan Chinese Cooking (ONLINE)

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.

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Join us in this fun hands-on virtual class, where you'll learn easy cooking techniques for creating delicious plant-based Chinese meals.

Chinese cuisine has many dishes that are vegan-friendly or easily adaptable for the vegan diet. We'll discuss how to shop for pantry staples, including the best brands to buy and finding healthy substitutes for standard ingredients. We'll also touch briefly on vegetarian and vegan traditions in China, and go over how to adapt your cooking to each season.

We'll cook two Chinese vegan dishes together in class, one traditional and one vegan take on a restaurant favorite:

  • Yunnan-Style Sweet and Sour Tomato Salad
  • General Tso's Cauliflower and Tofu
And don't worry if you don't have access to specialty ingredients; ingredients we use in the class can be purchased in most supermarkets. I'll send out an ingredient list about 1 week before class with suggestions for substitutions if you can't find certain ingredients. 

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