Healthy Vegan Chinese Takeaway with chef Kwoklyn Wan

Recorded Online Cookery Class - Healthy Vegan Chinese Takeaway with chef Kwoklyn Wan

The Event

Join third-generation restaurateur Kwoklyn Wan, author of the bestselling “Chinese Takeaway” cookbook series, for a class designed to equip you to make fresh vegan Chinese Takeaway classics from the comfort of your own kitchen. By the end of the class, you’ll have the confidence to create Chinese takeaway dishes to make your tastebuds sing!..

THIS IS A PURCHASE OF A RECORDED CLASS AND ONCE YOU RECEIVE YOUR EMAIL CONFIRMATION YOU CAN ACCESS THE CLASS AT ANY TIME FROM THEN UNTIL YOUR TICKET EXPIRES. YOU CAN PAUSE, CONTINUE, AND WATCH AGAIN AT YOUR CONVENIENCE.

This recording of a live webinar includes:

• Discover how to make Mushroom Teriyaki with Soba Noodles; crusted mushrooms and soft chewy noodles cooked in a mouth-watering sweet and sour sauce
• Learn how to make tasty Spicy Hoi Sin Mixed Vegetables and Hot & Sour Mixed Vegetables on Glass Noodles - both these dishes have addictive sauces with just the right balance of spice and sour
• Learn the essential knife skills you need to make these delicious weeknight-friendly dishes quickly and with ease
• Hear Kwoklyn's stories of growing up in the kitchens of Chinese takeaways and restaurants
• Link to recording valid for a minimum of 14 days after purchase
• Recipe handout

About the chef: Kwoklyn Wan

As a third-generation restaurateur and chef, the call of the kitchen was always strong for Kwoklyn. His grandfather opened The Hung Lau, the first Chinese Restaurant in Leicester, England, in 1962; his father opened Leicester’s first Cantonese Restaurant, The Bamboo House, in 1978. 
Nearly 40 years later, Kwoklyn can regularly be seen sharing his passion for all things mouth-wateringly tasty in written articles, interviews and appearances on international radio, live demonstrations at food festivals and on TV, most recently as a regular chef on C4 ‘Steph’s Packed Lunch’. Kwoklyn is the author of four celebrated books: “ Kwoklyn’s Chinese Takeaway Cookbook ,”The Veggie Chinese Takeaway Cookbook,” “Chinese Takeaway in 5” and “10 Minute Chinese Takeaway.” Book #5, “The Complete Chinese Takeaway,” is due for launch in September 2022.

On the small screen, the first season of  Kwoklyn’s Chinese Takeaway Kitchen launched on Amazon Prime in February 2021 and was followed by a Christmas special in December 2021.
Outside the kitchen, Kwoklyn is a qualified Sifu in the art of Jeet Kune Do (Kung Fu) and has studied the form since the age of four, including with some of the greats under Bruce Lee. He hosted Europe’s largest martial arts show for five years running and still continues to teach martial arts at his school in Leicester. He is also a face of men’s clothing for John Banks Big & Tall UK and is a strong advocate for local charities, including Help Us Grieve in Newark and Rainbows Hospice in Leicester.

For information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.

FOR THE MUSHROOM TERIYAKI WITH SOBA NOODLES (Serves: 2)

• 2 Large Portobello Mushrooms, destalked and cleaned 
• 1 tablespoon Oil 
• Salt to taste 
• 2 tablespoon Sweet Chilli sauce 
• Handful long stem Broccoli 
• 3 tablespoon Agave or Maple Syrup
• 3 tablespoon Rice Vinegar 
• 1 ½ tablespoon Light Soy sauce 
• 1 Red Chilli Finely diced 
• 2 Portions Soba Noodles 
• 1 tablespoon Sesame Seeds toasted

FOR THE SPICY HOI SIN MIXED VEGETABLES (Serves: 2)

• 1 tablespoon Groundnut Oil 
• 1 teaspoon Ginger, minced 
• 4 Garlic Cloves, minced 
• 1 tablespoon Rice Vinegar 
• 1 tablespoon Soy Sauce  
• 1 teaspoon Sesame Oil  
• 1 tablespoon Corn flour (mixed with 2 tablespoon water to create a slurry)  
• ½ Cup Hoi Sin Sauce  
• ½ teaspoon Dried Chilli Flakes 
• 1 Onion, cut into cubes 
• 1 Carrot, cut into 1cm cubes 
• 1 Cup Button Mushrooms, cut into bite sized pieces  
• ¼ Cup Baby Corn, cut in half lengthways, drained 
• ¼ Cup Straw Mushrooms, drained  
• ¼ Cup of Water Chestnuts, drained 
• ¼ Cup of Bamboo Shoots, drained 
• ¼ Cup of Unsalted Roasted Cashew Nuts (if you have salted cashew nuts, rinse under cold water and pat  dry)  

FOR THE HOT & SOUR MIXED VEGETABLES ON GLASS NOODLES (Serves: 2)

• 2 tablespoon Groundnut Oil 
• 2 Spring Onions, finely sliced (garnish) 
• 100g Firm Tofu, chopped into 1cm x 5cm strips 
• 1 tablespoon Sesame Seeds 
• 2 Nests of Glass Noodles (Mung Bean Noodles) 
• 1 Onion, cut into slices 
• 1 Carrot, cut into bite size slices 
• ¼ Cup Bamboo Shoots, slices 
• ¼ Cup Water Chestnuts, cut into thin slices 
• ½ Red Pepper, cut into slices 

Hot & Sour Sauce Ingredients: 

• 2 tablespoon Rice Wine 
• 1 ½ tablespoon Dark Soy 
• 2 tablespoon Rice Vinegar 
• 2/3 Cup Vegetable stock 
• 1 tablespoon Tomato Purée 
• 2 teaspoon Chilli Bean Sauce 
• ½ teaspoon Freshly ground white pepper 
• 2 teaspoon Sugar 

EQUIPMENT

• Measuring spoons 
• Wooden spoon 
• Wok 
• Saucepan 
• Sieve 
• Sharp Knife 
• Chopping Board 
• Serving Plate
• Bowls
• Serving plates and bowls

Photo credit: The Veggie Chinese Takeaway Cookbook by Kwoklyn Wan (Quadrille, £15) Photography: Sam Folan