Wok wok wok - China
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
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
- Stir fried chicken in guilin chilli sauce
- Dry-fried shredded beef with Toban Djan
- Chinese sweet and sour pork
DATES
Unfortunately there are no dates available.
COURSE REMINDER …
Notify me if this course is being published at another time or a place becomes available.
HASHTAGIFY
Book recommendations for the course
Chefparade Asia
There is also a 2 recipe from this course in "Chefparade Asia". in our book.
Look for it in our webshop or you can also buy it from the chef after class...