Five Ingredients: Chinese Comfort Food

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

In the "Five Ingredients" series, our aim is to make Asian recipes accessible to anyone intimidated by unknown ingredients, a lack of storage, or a lack of time. In this class, we will make some comforting dishes from Linda's Chinese repertoire of recipes - simplified to reduce complexity, but still full in flavor! You will use a pantry of sugar, salt, sesame oil, soy sauce, and a high-heat neutral oil (ex. grapeseed, rice bran) and add to it no more than 5 other ingredients per recipe. 

MENU

Claypot Chicken Rice

Pai Kuat Wong - Sweet & Sour Spareribs

Garlic Chinese Greens Stir Fry

Tomato & Shrimp Eggs

Equipment and Ingredient List for the class found here; check before buying a ticket.

This menu contains the following common allergens: Shellfish, Egg, Soy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Linda Tay Esposito is teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim.  For the last 15 years, Linda has shared her passion and knowledge of South East Asian cuisine in the Bay Area and her work had been featured in KQED Bay Area Bites, the New York Times, etc. Linda taught at the The Cooking School at Cavallo Point and at Sur La Table Cooking School, and was a lead chef at Parties That Cook where she taught global cuisines in a team building setting. She started her teaching career at Whole Foods Market. Most recently she was the head of operations and chef at Bay Area's artisan tofu maker, Hodo. She currently leads the development of La Cocina’s municipal marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing assessable business opportunities for low income, immigrant, women food entrepreneurs. She writes a food blog at www.flavorexplosions.com and you can follow her on Instagram @flavor_explosions

_{Photo by Linda Tay Esposito}