I love to take cooking classes. It is a great way to get new ideas and tips from experienced chefs and to be amongst culinarians. Last night was Chinese Cooking at Southern Season, the beautiful gourmet shop that opened last year in our town. For me it was a special treat since our youngest married this most adorable girl from Singapore I have been paying a lot of attention to Chinese cuisine. After all smart mother in laws are extra nice to their daughter in laws! Think about it this way: if your wonderful, special boy married her she has wonderful qualities or otherwise she would not have been the chosen one.
With Chef Shiu-Min Block
Our instructor was Shiu-Min Block that with all her grace guided us through some delicious and light Chinese fare. The dishes were intense in flavor but not in preparation. Just my kind of cooking! The abundant use of vegetables in Chinese cuisine makes it very appealing. The meat is just a side element and the emphasis is on the low calorie veggies and spices. Also it can be prepared in a flash especially if you have decent knife skills. I am a firm advocate of Knife skills classes. It can speed up your prepping process and also save your fingers. A win win situation!
Shiu-Min has also created a delicious spicy topping for her Chinese food. It is crunchy and flavorful. It worked great for me since my husband does not like spicy food: I have been sprinkling it all over. It is so yummy and it finishes the dish nicely.
If you are gluten free remember to only buy gluten free soy sauce and stay away from oyster sauce…
Usually Chinese dishes are paired with Rieslings or Beer. Since I do not like either I have been drinking Vouvray which is fruity and crisp without being overly sweet. If you like Sauvignon Blanc you will probably enjoy a Vouvray.