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.

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