We’ll spend three weeks learning about ancient China, life in modern China, and taking some virtual tours. We’ll try to cook some authentic Chinese dishes. There’s a delicate balance between cooking authentic and what our students will eat. We want to present a diverse menu, but we don’t want to shatter the green ceiling. Also, it’s hard to know what’s authentic and what’s not. As it says in one of the Chinese recipe sites we use, “Authentic Recipe” is a misleading phrase in culinary parlance; it suggests a single, Platonic ideal for a given dish, something which is unreasonable, if not impossible”. By the way, China has the oldest continuing restaurant in the world. Check out the BBC documentary, China, The Mandate of Heaven found in the links below. For our first week of China we’ll start off with a recipe called Asian Fried Rice the Learning Center Way. Like many dishes, fried rice is whatever you want it to be. We’ll likely put our own stamp on this by adding a little shrimp. In our second week For our third week we’ll be making kung-pao-chicken. We’re going to be making our own Hoisin sauce for this recipe. It’s very simple and so much better that the bottled stuff available in the grocery stores. We’ll add a little zest by thin slicing the ginger and increasing the amount. We’ll also add more garlic and cashews than the recipe calls for. Not a lot, but definitely more. Yum!
Check out the links to lessons, recipes, and videos, and virtual tours below.