Learn how to save time and infuse Asian flavor into your recipe rotation in this hands-on pressure cooker class.
In this Asian-inspired cooking class, Chef Christopher will start out by teaching you how to prepare a creamy crab rangoon dip with cream cheese, seafood stock and wonton chips. Next up is sweet and savory kalbi-style beef short ribs with soy, garlic and ginger followed by pineapple sticky rice with coconut milk, ginger and cloves. Dessert is Japanese soufflé pancakes with seasonal fruit and maple syrup.
Crab Rangoon Dip
With cream cheese, green onions, seafood stock and wonton chips
Kalbi Style Beef Short Ribs
With soy sauce, garlic, ginger and brown sugar
Pineapple Sticky Rice
With coconut milk, ginger and chives
Japanese Soufflé Pancakes
With egg whites, pancake batter, seasonal fruit and maple syrup