Vegetarian Chinese Cooking (3hr)

About this course

The class combines demonstrations and guided preparation of vegetarian Chinese dishes, including chive and mushroom dumplings, vegetarian mapo tofu, garlic fried rice, and stir-fried green beans with chilli hoisin. Participants practise using a Chinese cleaver, preparing ingredients, and cooking at the hob in pairs. Instruction covers wok heating and seasoning, stir-frying for wok hei, and the use of oils, sauces and spices to build flavour. The class also includes guidance on presenting the finished dishes.

What you'll learn

• Use a Chinese cleaver to cut, slice and chop ingredients
• Prepare and cook vegetarian Chinese dishes using a wok
• Heat and season a wok for stir-frying
• Apply Chinese oils, sauces and spices to season dishes
• Present prepared dishes for serving

Is this course right for you?

The course is listed as suitable for all levels, with no specific previous experience stated. Participants prepare ingredients at individual workstations and share hob cooking in pairs, within a class of typically 6 to 12 learners.

Before you go

• Participants are advised to bring a container for taking home leftovers.
• The menu may contain nuts, shellfish, gluten and egg. Learners with allergies should contact the provider in advance to discuss alternative recipes and ingredients.