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Szechuan Classics: Vegetarian Style
If you’ve ever wanted to recreate the delicious, spicy flavours from your favourite Szechuan restaurant, this class is for you! Tonight, Chef Ran will show you key ingredients
If you’ve ever wanted to recreate the delicious, spicy flavours from your favourite Szechuan restaurant, this class is for you! Tonight, Chef Ran will show you key ingredients and techniques that go into making classic Szechuan dishes, and how easy it is to make flavorful vegetarian versions.
Class includes: a portion of each ground white pepper, Szechuan peppercorn, Chinese vinegar, dried wood ear mushroom and Chinese dried chili, and a jar of Okazu spicy chili miso ($20 value)
- Hot and Sour Tofu and Wood Ear Mushroom Soup (cook along)
- Stir-fried Eggplant in Szechuan Chili Garlic Sauce (cook along)
- Stir-fried Cabbage with Chili (cook along)
Note: protein suggestions are available in the recipes
***ALL TICKETS ARE FINAL SALE***
Classes are conducted via Zoom.
About three to four days before the event, participants will receive:
• Class ID/URL and password
• Recipe package
• Shopping list
• Equipment list
Note: Please be aware that take-home package included in the ticket price will need to be picked up from our store prior to the class. If shipping is required, please contact us directly at 519-645-1335
Virtual Event Details
(Monday) 5:30 PM - 7:00 PM EST
A graduate of Western University and Stratford Chefs School, Ran moved to Canada in 2002 from Beijing, China.
Rooted in Chinese cuisine but trained in Classic French, Ran has worked in numerous restaurants with many types of international cuisines including French, Italian, and Japanese.