Chinese Takeout 2: Beef & Broccoli, Vegetable Lo Mein, and Crab Rangoon

Master the art of Chinese-American takeout classics with a focus on authentic flavors and techniques. This hands-on class will guide you through three beloved dishes that blend tradition with comfort. Learn how to balance savory, sweet, and umami notes while building confidence in stir-fry and dumpling preparation. Menu: • Beef & Broccoli – A Cantonese-inspired stir-fry featuring tender marinated flank steak and crisp broccoli in a rich garlic-ginger sauce. • Vegetable Lo Mein – Silky wheat noodles tossed with fresh vegetables, scallions, and red chili in a fragrant sesame-soy glaze. A staple of Chinese street food culture, adapted for home cooking. • Crab Rangoon – Crispy golden wontons filled with creamy crab and scallion filling, a Chinese-American favorite with a satisfying crunch. If You Enjoy This Class... You may also like Chinese Take-Out at Home, featuring Pan-Fried Dumplings (or Wonton Soup), Fried Rice, Vegetable Egg Rolls, and Sesame Chicken with Broccoli