Chinese Takeout Favorites: Fresh at Home
Diana Kuan
Class Preview
1:52
- In-depth Instruction; over 139 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Class Introduction
2:48
Meet cookbook author Diana Kuan, your personal guide to creating beloved Chinese takeout classics at home. Diana explains how to use the class to learn new techniques or review favorite recipes whenever you want. You won't need a lot of specialty equipment or hard-to-find ingredients, either!
Egg Rolls
22:14
Everyone loves egg rolls, especially when they're fresh from the pan -- no deep fryer needed. Diana shares tips for speedy prep of the filling ingredients, then shows how to wrap your rolls, pan-fry them and serve them with a dipping sauce.
Soups
16:30
Comforting egg drop and flavorful wonton soups can be part of your repertoire with Diana's guidance. Learn how to add body to your soups with cornstarch and create the strands of egg in egg drop soup. Then master the art of wonton wrapping. Make a big batch and freeze for wonton soup whenever you like!
Noodles
17:37
Diana explains the different types of Chinese noodles and shares a recipe for a Chinese-American classic: cold sesame noodles. This dish is perfect for a summer supper or easy lunch. Then make your own shrimp lo mein with marinated shrimp and scallions. Delicious!
Chicken Dishes
26:47
Marinate the Chinese way to keep chicken juicy and tender in popular dishes such as spicy kung pao chicken and crispy fried General Tso's chicken. As she makes these dishes, Diana explains the ingredients involved and suggests substitutes for any that might be hard to find.
Beef & Pork Dishes
21:18
Explore stir-frying hearty proteins and create takeout favorites such as beef with broccoli and moo shu pork. Learn to blanch vegetables and to marinate and stir-fry beef. Diana shares tips for buying moo shu wrappers, shows how to cook the filling and, finally, how to fill the wrappers.
Tofu & Eggs
26:26
Give lighter proteins a stir with Diana's guidance. You'll learn about eggs and tofu in Chinese cuisine and how to incorporate them in a delicious mapo tofu with pork (or make it vegetarian!) and egg foo young. Along the way, get Diana's tips for choosing and handling tofu.
Perfect Steamed Rice
4:54
Steamed white rice is an integral part of a Chinese meal. Diana wraps up the class with a quick lesson on how to make perfect rice every time, no measuring required!
Satisfy your craving for Chinese food with better-tasting and better-for-you dishes made from scratch. Get started with everyone’s favorite — egg rolls! Cooking instructor, blogger and author Diana Kuan shares her tried-and-true tips for making a delicious pork-and-shrimp filling, wrapping them like a pro and pan-frying them to golden perfection. Then, whip up comforting egg drop and wonton soups and learn the secrets to savory sesame noodles and shrimp lo mein. Next, master the main courses you crave, from crispy kung pao and General Tso’s chicken to hearty stir-fries such as beef with broccoli and moo shu pork. Plus, learn to create lighter dishes, from mapo tofu to egg foo young, and discover the secrets to cooking perfect rice every time.
Diana Kuan
Diana Kuan proudly merges her French culinary training with traditional and creative approaches to Chinese food. She runs the popular blog appetiteforchina.com and is the author of The Chinese Takeout Cookbook, both of which reflect her love for Chinese dishes. Additionally, she writes for The Boston Globe, Food & Wine and Time Out New York, and teaches a variety of cooking classes around New York City.
Bonus materials available after purchase