Wok wok wok - China
Difficulty level:
Use of ingredients:
Cultural depth:
In the second part of our series "Wok, wok, wok", we continue to learn about the science of wok. We will practice a variety of cooking methods and cutting techniques, and prepare four great southern and western Chinese dishes from Cantonese and Sichuan regions.
MENU
- Stir-fried bok choy
- Chicken cubes, guilin chili sauce
- Dry-fried shredded beef, celery
- Chinese sweet and sour pork
DATES
Unfortunately there is no available occasion.
COURSE REMINDER …
Notify me if this course is being published at another time or a place becomes available.
HASHTAGIFY
