Wok wok wok - China
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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.
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- Stir-fried bok choy
- Chicken cubes, guilin chili sauce
- Dry-fried shredded beef, celery
- Chinese sweet and sour pork
DATES
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