Chinese Made Easy: Simple, Modern Recipes For Every Day

About this course

The class focuses on approachable Chinese cooking techniques and practical substitutions for harder-to-find ingredients. Participants learn methods for preparing tender pork ribs, tofu and aubergine, including stuffing, marinating and frying techniques. Demonstrations are followed by paired cooking at individual stations. The dishes include three sauces: a sweet and tangy marinade, a soy and oyster sauce for vegetables, and a spicy stir-fry sauce. The session concludes with a Chinese feast.

What you'll learn

• Use supermarket substitutions for less readily available Chinese cooking ingredients
• Prepare tender pork ribs using everyday kitchen-cupboard ingredients
• Apply stuffing, marinating and frying techniques to tofu and aubergine
• Make sweet and tangy, soy and oyster, and spicy stir-fry sauces

Is this course right for you?

The course is listed as suitable for all levels. Participation combines chef-led demonstrations with paired cooking at stations, so learners should expect to work alongside another participant while preparing the dishes.

• Cooking activities are completed in pairs
• The session combines demonstrations with preparing a complete feast

Before you go

• Ingredients, equipment and aprons are provided
• A copy of the associated cookbook is included to take home
• The prepared food can be eaten at the chef's table or taken home