Vegetarian Chinese Soul Food ~ Stir-Fries (Online)

  • Sunday, May 02, 2021
  • 10:00 AM - 12:00 PM
  • Class time is Pacific Time, Class Code KI050221MC
  • 11

Registration

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    Registration will close on Thursday, April 29th at 10:00am.

**This workshop will be live streamed via Zoom.** 

BARN is delighted to welcome Chinese food cookbook author Hsiao-Ching Chou!  She’ll show you (from her lovely kitchen studio via zoom) how to create four delicious vegetarian stir-fries from her newest cookbook, Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Asian Greens, Tofu, and Other Plant-Based Ingredients.  

Hsiao-Ching Chou celebrates ways to incorporate more vegetables into everyday cooking!  Learn about basic wok styles and stir-frying techniques. Most recipes are flexible and can be adapted for ingredients on hand, so once you learn these dishes, you have infinite ways to mix-and-match for future versions.

What you’ll learn:

  • Basic tips on woks, stir-frying, and ingredients / variations

  • Seared Tofu with Baby Bok Choy

  • Dry-Fried Brussels Sprouts

  • Carrots and Celery with Spiced Tofu

  • Taiwanese Cabbage with Chili and Garlic


    Details:

    • Registration will close on Thursday, April 29th at 10:00 am.
    • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorialPlease make sure you have the most current version of the Zoom software.
    • A shopping and equipment list will be in your registration confirmation email.
    • A  prep document, recipes and a Zoom ink will be sent two days prior to class start to the email you registered with. Please watch for this email. You may need to check your spam folder for emails from BARN.
    • BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 


    Instructor Bio:

    Hsiao-Ching Chou is the author of Chinese Soul Food (Sasquatch, 2018) and Vegetarian Chinese Soul Food (Sasquatch, Jan. 2021). She teaches Chinese home cooking at schools in the Seattle area. She serves as the chair of the James Beard Foundation’s Book Awards Committee, and as a member of the board of directors for the Ballard Food Bank. By day, she’s a communications manager in the biomedical research industry.


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