Virtual Chinese Cooking Class
Class Replay
Equipment You’ll Need
Large skillet
2 Baking sheets
Parchment paper or foil
Small pot
Large soup pot
Chef’s kinfe
Cutting board
Grocery List
1 large head cauliflower
1 small head green cabbage
2-3 large carrots
1 head garlic
1 bunch green onions
8 oz. shitake or baby bella mushrooms
2 large bell peppers (red, green, or both)
2 cups cooked brown rice*
2-4 eggs
soy sauce
8 oz. firm or extra firm tofu
Sriracha
1/3 cup roasted unsalted peanuts
4-6 cups vegetable broth
frozen peas
cornstarch
cooking oil
toasted sesame oil (optional)
1 (8 oz.) can bamboo shoots (optional)
rice vinegar (sub with cider vinegar)
1” piece of fresh ginger (optional)
Ingredient Notes -
*Ideally you will want to cook the brown rice ahead of the class. Fried rice works best with day old, cold rice. It will work with fresh rice, but for best results, I would highly recommend cooking a cup of dry brown rice ahead of time, either the night before or the morning of the class.
Cornstarch is a thickener, so if you skip it, the recipes will still work, the sauce and soup will just be thinner.
Sriracha can also be subbed with chili garlic sauce or sambal olek
Eggs are optional if you’re vegan or egg-free
Optional Prep
cut cauliflower into bite size pieces
slice mushrooms
chop carrots
mince ginger
dice bell peppers