**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
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.