Elevate your cooking skills with our Healthy Chinese and Southeast Asian Cuisine class. Drawing from my experiences growing up in a Chinese family, living in China for nine years, and learning from chefs across Southeast Asia, I’ll teach you how to create two quick, tasty, and healthy meals using easily available ingredients. This class emphasizes gluten-free options and can be adapted for a vegan diet. My passion for fitness and ealthy eating has inspired these recipes, which I’ve created for my own daily lunches. Join us to the taste of Asia to your kitchen.
Ingredients
- Bite-Size Protein: Chicken, shrimp, tofu, or tempeh (200g or 1 cup)
- Ground Protein: Pork, beef, chicken, tempeh, or hard tofu (200g or 1 cup)
- Cooked Rice: 300g (1 1/2 cups) (measure 1/3 of this amount uncooked)
- Soy Sauce, Oil, Salt, Pepper, and Sugar: To taste
- Cucumber: 1
- Carrot: 1
- Limes: 2 (or 1 lemon)
- Aromatics: Ginger, garlic, 2 shallots, or 1 onion
- Herbs: 3 cups (60g) of cilantro and/or basil, and/or mint
- Optional: Fish sauce (nuoc-nâm), Shaoxing wine, or rice vinegar; anything spicy (chili peppers or your favorite chili sauce)
Tools
- Frypan
- Knife
The Boundless Kitchen 