Flavors of Asia II

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Flavors of Asia II

Asian cuisine is a term sometimes used in the West as an umbrella term for the various cuisines of South Asia, East Asia and Southeast Asia and for fusion dishes based on combining them. In the United States, the term Asian Cuisine usually refers to cuisine from the countries of east Asia, particularly Chinese, Japanese, and Thai. Whatever definition you use…we know what we like. Here are our offerings for this class….

Vegetable and Shrimp Tempura
An iconic dish of Japan, tempura was introduced to the island nation by missionaries from Portugal in the sixteenth century. The Japanese refined the dish, serving it with a dipping sauce.

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Minced Chicken and Shiitake Mushroom in Lettuce Cups
Heaping portions of minced chicken, pork and shiitake mushrooms served in crisp lettuce cups with Hoisin Sauce, green onions and pine nuts.

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Steamed Fish with Green Onions and Ginger
We will turn our Wok into a Steamer and gently steam the fish while it is infused with ginger, green onions, garlic and soy sauce.

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Stir Fried Ginger Snap Peas with Sausage
A perfect complement to Steamed Fish dish above.