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
- 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.
-
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.
- 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.
- 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
-
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.
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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.
-
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.
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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
-
Heat the Pan: In a large pan or wok, heat oil over medium-high heat.
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Sauté Aromatics: Add garlic and ginger, stirring for 30 seconds until fragrant.
-
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.
-
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
-
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.
-
Make the Coconut Sauce:
- In a separate saucepan, heat coconut milk, sugar, and salt over medium heat. Stir until sugar dissolves. Do not boil.
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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
- Start Jasmine Rice & Sticky Rice (0-5 min) – Let cook while prepping other ingredients.
- Marinate Beef & Prep Vegetables (5-20 min)
- Make Spring Rolls & Peanut Sauce (20-40 min)
- Stir-Fry Bok Choy (40-50 min)
- Cook Bulgogi (50-65 min)
- Finish Sticky Rice Dessert (65-75 min)
- 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? 😊