Food with Diana Kuan

Chinese Vegetarian Cooking

Chinese cuisine has many dishes that are vegetarian-friendly or easily adaptable for the vegetarian diet.

Join us in this fun hands-on class, where you'll learn all about the necessary ingredients for a Chinese pantry along with easy cooking techniques you can replicate in your own kitchen. We'll make and eat three delicious meatless dishes: cold sesame noodles, scallion pancakes, and Sichuan eggplant.

What to bring

Flour 5 pounds Scallions 8 bunches Vegetable oil 1 bottle Spaghetti, dried 2 pounds Large cucumbers 3 Large carrots 4 Eggplant 4.5 pounds Ginger, fresh 2 large pieces Garlic 4 heads Sugar 1 cup Sichuan peppercorn 1 pack White sesame seeds 1 small container Tahini 1 jar Peanut butter 1 jar Soy sauce 1 bottle Sesame oil 1 bottle Chinese rice wine or dry sherry 1 bottle Chinese black vinegar or good balsamic vinegar 1 bottle Cornstarch 1 small container White rice vinegar 1 bottle Chili bean paste 1 jar Chili sauce 1 bottle 6 rolling pins

About Diana Kuan

Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.