One of many great things about living in Shanghai is the availability of cooking classes. I recently attended a plant based Chinese cooking class by Shanghainese American chef Shiyin Wang . He taught some very eager students how to make Sichuan eggplant, Dongbei salad and cauliflower dry pot! Cauliflower dry pot is one of my favorite Chinese dishes but it isn’t as healthy as it sounds. This dish is usually cooked in pork fat (but you wouldn’t know unless someone told you) and may have bits of pork in it. This rings true for many Chinese dishes. Whether you are vegan / vegetarian, celiac, have allergies or simply want to avoid something detrimental to your heart health, learning to cook your own Chinese food is a great idea. As I’ve written here before, cooking at home gives you complete control over your ingredients and calorie content of meals. Chinese restaurant food may taste fabulous, but the chefs are often making up for a lack of quality ingredients or old vegetables by adding loads of salt, MSG and other mystery ingredients. Having quality ingredients allows you to use less of the “bad stuff” and reduce the oil content without compromising flavor.
One of my favorite ingredients was Chef Shiyin’s chili oil. The oil is flavored with various spices that added a lovely flavor to the cold vegetable and tofu salad. I am looking forward to a class on using Chinese spices and creating your own sauces!
Shiyin’s classes; part hands-on cooking lesson and part dinner party; bring together a community of Shanghai expats who want a tasty and sustainable way to eat healthier. Shiyin teaches Chinese dishes that bring great flavor to whole foods (mostly vegetables) made from natural, quality ingredients. Moderation is key to this way of cooking. While the focus is on healthy veggies, it’s ok to include small indulgences as part of a balanced and happy diet. These classes are not about feeling anxious over weight or size, but rather about being happy about tasty, nourishing, nutritious food. Classes cater for a maximum of 8 people. Expect to cook and eat three dishes. Ingredients are all from Fields, so they are fresh, local, and safe. Wine pairings are included. Future planned classes will feature vegan Chinese food, healthier dumplings and noodles, cooking with ayis, and more! Add Shiyin on WeChat (ID: swangyin) to join a class.
Ingredients Used in Class
Oils: Chili oil – Shiyin’s homemade chili oil contains canola oil, Sichuan red chili peppers, Sichuan peppercorns, cumin, garlic, ginger, and cinnamon – and that’s it!. Use it to spice up stir fries or dressings.
Sauces: Light soy sauce –the everyday variety used for most cooking. It is salty and rich. Be aware that it contains gluten!
Dark soy sauce – it’s thicker, sweeter, and smokier due to longer aging and the addition of molasses. Use it sparingly for marinades, braising, and sauces. It burns easily due to the sugar content, so don’t overcook it!
Doubanjiang – also called broad bean paste – it’s a core sauce of Sichuan cooking. It’s salty, spicy, and pungent, and it’s made from fermented fava beans, soybeans, salt, rice, and spices.
Laoganma – sometimes called Old Godmother, this venerable sauce is famous in China and abroad. It was created by Tao Huabi for her noodle shop in Guizhou, and soon took on a cult following. The fiery sauce, a combination of chili oil and “chili crisp,” is made with Sichuan pepper and a variety of spices.
Plant Protein: Yuba (Fuzhu) – a “tofu skin” made by skimming off the dense, top layer of soymilk during the making of tofu. It provides calcium, protein and a small amount of iron. It is a traditional meat substitute in Chinese Buddhist cuisine. It usually comes dehydrated, and needs to be soaked for two hours before cooking.
WeChat id for chef Shiyin: swangyin