Winter is a time for food that feeds the soul. With her new cookbook, “Vegetarian Chinese Soul Food,” Hsiao-Ching is serving up an array of vegetarian fare that will keep you nourished through these cooler months. In this class, she’ll demonstrate three favorites from her book: Seared Tofu with Baby Bok Choy, Dry-Fried Brussels Sprouts and Savory Mushrooms with Steam Powder (seasoned ground rice powder). You’ll learn to achieve the best results when stir-frying, steaming and searing, and enjoy Hsiao-Ching‘s stories along the way.
Vegan; with gluten.
About the instructor: Hsiao-Ching is the author of Chinese Soul Food and Vegetarian Chinese Soul Food. She is the former food editor at the Seattle Post-Intelligencer newspaper and has appeared on national television and radio. She serves as the chair of the James Beard Foundation’s Book Awards Committee, as well as a member of the board of directors for the Ballard Food Bank.
This is a demonstration class offered live via the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen or device. Online classes are nonrefundable.
Tuesday, February 2, 5:00 - 6:00 pmRegister for class