Vegetarian Sichuan Cuisine
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.
An all-vegetarian version of our popular Intro to Sichuan Cuisine class! Sichuan cooking is well-known for its addictive spicy dishes. And although the flavors are complex, creating the dishes from scratch is surprisingly easy, with a few key ingredients and techniques.
In this 2-hour intro class to Sichuan cooking, you'll learn how to whip up delicious vegan versions of popular Sichuan dishes in your own kitchen. We'll discuss the various uses of Sichuan pepper, the backbone of Sichuan cooking, as well as other essential ingredients in a Chinese pantry. And of course, we'll create three delicious dishes to share: vegetarian dan dan noodles, kung pao sweet potatoes, and Sichuan cucumber salad.
(class size: 12, demonstration and some hands-on)
Please let us know if you have any food allergies in advance by replying to your confirmation email. We do use peanuts and sesame in this class. Not gluten free.