Of the many styles of Chinese cooking, nobody does it quite like the Sichuan province. Built around the concept of mala, meaning numbness and spicy, it’s all about balancing flavor with heat. Michelle Nguyen will be leading this class on Sichuan cooking, where you’ll learn how to make some classic and contemporary versions of her favorites: spicy beef noodle stew with Sichuan peppercorn noodles, pickled mustard greens and bok choy and mapo tofu with pork.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ page.
There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit!
You can preview the ingredients and equipment needed by following this link. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.