Beef is a staple on Nebraskans’ dinner table. We will make a stir-fry beef dish quite different from the one you have had in Chinese-American restaurants—pineapple beef. Sweet and tangy pineapple trunks give this dish a refreshing aroma and taste. It is a distinguishing feature of Cantonese cuisine that fruits are added to meat dishes as a way to whet the appetite. This home-style pineapple beef dish is an easy-to-make version adapted from pineapple duck.
Mapo tofu is a typical Sichuan-style dish. Spiced by Sichuan peppercorn and chili oil, this tofu dish can be made with or without ground pork/beef. While we cook mapo tofu with pork in the class, vegetarian mapo tofu is included in the handout as a bonus for you to try at home.
In this class, you will make these two dishes following our step-by-step recipes, instructions, demonstrations, and hands-on experiences. You will have the opportunity to taste the food cooked in class. Instructors from Confucius Institute will teach the class.
Contact Angela Rystrom to register. Due to capacity class size is limited to 20 people. Payment must be made in advance of class.