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Article: Asian Cooking Class

Asian Cooking Class

Cooking Class Menu & Recipes

Starter: Stovetop Vegetable Spring Rolls with Peanut Dipping Sauce

Prep Time: 20 min | Cook Time: 0-5 min (if pan-searing) | Serves: 4

Ingredients

Spring Rolls:

  • 8 rice paper wrappers
  • 1 cup shredded carrots
  • 1 cup shredded purple cabbage
  • 1/2 cup julienned red bell pepper
  • 1/2 cup julienned cucumber
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup cooked rice vermicelli noodles (optional)

Peanut Dipping Sauce:

  • 1/3 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp grated ginger
  • 1 small garlic clove, minced
  • 2-3 tbsp warm water (to adjust consistency)

Instructions

  1. Prepare the Dipping Sauce: Whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic. Add warm water to thin as needed. Set aside.
  2. Assemble the Rolls:
    • Soften rice paper in warm water for 10-15 seconds until pliable.
    • Lay flat on a damp surface and layer vegetables, herbs, and vermicelli (if using).
    • Roll tightly, folding in the sides as you go.
  3. Optional Searing: Heat a non-stick pan over medium heat with a little oil and pan-sear the rolls for 1-2 minutes per side until lightly golden.
  4. Serve immediately with the peanut sauce.

Main Dish: Quick Beef Bulgogi with Jasmine Rice

Prep Time: 15 min | Cook Time: 20 min | Serves: 4

Ingredients

Bulgogi:

  • 1 lb beef (ribeye, sirloin, or flank steak), very thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp grated pear or apple (to tenderize)
  • 2 tsp minced garlic
  • 1 tsp grated ginger
  • 1 tbsp rice vinegar
  • 1 tbsp gochujang (optional, for spice)
  • 2 green onions, sliced
  • 1 tbsp sesame seeds
  • 1 tbsp neutral oil (for cooking)

Jasmine Rice:

  • 1 cup jasmine rice
  • 1 ½ cups water

Instructions

  1. Start the Rice:

    • Rinse jasmine rice under cold water until water runs clear.
    • Add to a pot with 1 ½ cups water. Bring to a boil, then cover and reduce heat to low.
    • Simmer for 12-15 minutes, then remove from heat and let steam, covered, for 5 minutes.
  2. Marinate the Beef:

    • In a bowl, mix soy sauce, brown sugar, honey, sesame oil, grated pear, garlic, ginger, rice vinegar, and gochujang.
    • Add thinly sliced beef and toss. Let marinate for at least 10 minutes.
  3. Cook the Bulgogi:

    • Heat 1 tbsp oil in a large skillet over medium-high heat.
    • Add beef in a single layer and cook for 2-3 minutes per side until browned and caramelized.
    • Sprinkle with sesame seeds and green onions.
  4. Serve beef over jasmine rice.


Side: Stir-Fried Bok Choy with Garlic and Ginger

Prep Time: 5 min | Cook Time: 5 min | Serves: 4

Ingredients

  • 4 baby bok choy, halved lengthwise
  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce (optional, for umami)
  • 1 tsp sesame oil
  • 1 tbsp water

Instructions

  1. Heat the Pan: In a large pan or wok, heat oil over medium-high heat.

  2. Sauté Aromatics: Add garlic and ginger, stirring for 30 seconds until fragrant.

  3. Stir-Fry Bok Choy:

    • Add bok choy, cut side down, and cook for 1-2 minutes.
    • Pour in soy sauce, oyster sauce, sesame oil, and water.
    • Stir-fry for another 2-3 minutes until tender but still crisp.
  4. Serve immediately.


Dessert: Quick Coconut Sticky Rice with Mango

Prep Time: 10 min | Cook Time: 20 min | Serves: 4

Ingredients

  • 1 cup glutinous (sticky) rice
  • 1 ¼ cups water
  • 1 cup coconut milk
  • 1/3 cup sugar
  • ½ tsp salt
  • 1 ripe mango, sliced
  • 1 tbsp toasted sesame seeds (for garnish)

Instructions

  1. Cook the Rice:

    • Rinse sticky rice until water runs clear.
    • Add to a pot with 1 ¼ cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
    • Remove from heat and let steam, covered, for 5 minutes.
  2. Make the Coconut Sauce:

    • In a separate saucepan, heat coconut milk, sugar, and salt over medium heat. Stir until sugar dissolves. Do not boil.
  3. Combine:

    • Pour half the warm coconut milk over the cooked rice, stirring gently. Let absorb for 5 minutes.
    • Serve warm with sliced mango and drizzle with remaining coconut milk. Garnish with sesame seeds.

Timing Guide for Class

Total Time: 90 min

  1. Start Jasmine Rice & Sticky Rice (0-5 min) – Let cook while prepping other ingredients.
  2. Marinate Beef & Prep Vegetables (5-20 min)
  3. Make Spring Rolls & Peanut Sauce (20-40 min)
  4. Stir-Fry Bok Choy (40-50 min)
  5. Cook Bulgogi (50-65 min)
  6. Finish Sticky Rice Dessert (65-75 min)
  7. Plate & Serve (75-90 min)

This ensures everything stays stovetop-friendly and fits within the class time limit while keeping things interactive. Let me know if you want any adjustments! Ready for the next menu? 😊

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