We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Spicy Beef Noodle Stew with Sichuan Peppercorn Noodles, Pickled Mustard Greens and Bok Choy
Mapo Tofu with Pork

Shopping List:

Produce:
garlic
ginger
daikon
scallions
cilantro
baby bok choy
red Thai chili
Chinese chives

Dairy:
eggs

Dry Goods / Pantry:
canola oil
soy sauce
low sodium beef stock
low sodium chicken stock
all-purpose flour
sugar
cornstarch
extra-virgin olive oil
Sichuan chili bean sauce, Toban Djan
Pixian broad bean paste, doubangjiang
Chinese chili black bean sauce, dou chi
Shaoxing cooking wine
rock sugar pieces (or substitute with granulated sugar)
pickled mustard greens
Sichuan red chili oil (or make a batch of Sichuan oil! see below if you want to shop for those ingredients!)

Proteins:
silken tofu
boneless beef short ribs
ground pork

Spices:
Kosher salt
Freshly ground black pepper
star anise
Sichuan peppercorn
dried whole chile peppers (chiles de árbol)
cinnamon stick
fennel seeds
whole cloves
dried orange peels
bay leaves
black cardamom pods

If you are making the Sichuan Chili Oil, you’ll also need:
canola oil
star anise
garlic
black cardamom pods
whole cloves
bay leaves
cinnamon
ginger
chiles de árbol
Sichuan peppercorns
soy sauce
kosher salt

 

Equipment List:
Large pot for beef stew
Medium to large pot for noodles
Rolling pin
Pasta machine roller and wide noodle cutter attachment or rolling pin and knife
Large mixing bowl
Medium bowl
Noodle basket strainer, optional or long tongs for noodle cooking
Large saute pan or wok
2 wooden spoons
Ladle for soup
Strainer (for making Sichuan chili oil)
1 quart glass jar (for making Sichuan chili oil)