Cooking with Attitude: Vegetarian Bao & Stir-fry Vegetables

Yes, that fluffy yeast-leavened steamed buns originated in ancient China. It's popular throughout Asia and other parts of the world. Its filling could be savory or sweet, meat or non-meat. Pork buns are probably the best known version in the US. Yes, you got the idea!

In this hands-on workshop, we will make a veggie version of bao. It's a magical way to turn leftovers into an exciting meal or an eye-catching item to take to your next potluck party. While we wait for the dough to rise, we will review basic stir-fry techniques and chat about the local food scene!

This class will also be offered on May 31, 2-4 pm.

Megumi is an intuitive cook, trial-and-error sourdough bread baker, casual fermenter, beginner forager, stubborn gardener, and a global food justice advocate with commitment in local food. Her creative expression rests in scavenge hunting in the kitchen and creating something yummy. For more, please visit https://www.foodsovereignty4everyone.org/

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Host or Publisher Megumi Sugihara