Milk Street Digital Class: North Chinese Moo Shu with Kristina Cho

$14.95

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About this Pre-Recorded Class:

Deeply savory chicken, spicy doubanjiang, sweet hoisin sauce and fresh herbs wrapped in a paper-thin wrapper: that’s northern Chinese Moo Shu for you, and it just might be guest chef Kristina Cho’s favorite food. Moo Shu wrappers bear a striking resemblance to flour tortillas and some varieties of roti, though there’s a unique trick to their extraordinary thinness: you roll two pieces of dough together with a little oil between them so that you can peel them apart after they’re cooked. This bit of culinary magic requires some practice to perfect, but Kristina will show you her trick to getting it just right during this pre-recorded Zoom livestream class. The result is a nearly translucent and nicely chewy wrapper ready to be filled with anything from pork and cabbage to tofu, chicken or thick slices of portobello mushrooms. As we cook and construct our moo shu, you’ll also learn about doubanjiang—spicy fermented broad bean paste—that brings complex umami notes to a quick and easy marinade. You’ll see why it’s strategic to cook your cabbage in the same pan as your chicken and why it’s worth it to give the cabbage time to caramelize and crisp at the edges. And if you don’t already love hoisin sauce, Kristina will convince you: a smear of the sweet and salty condiment and a sprinkle of punchy garlic chives are the perfect finishing touches for impeccable Moo Shu.

After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB.

If you’d like to cook along with the instructor during this pre-recorded class, you should do the following steps ahead of time:

For the Spicy Moo Shu Chicken and Cabbage: Gather your ingredients. To make your cook-along experience smoother, you may wish to roughly chop the cabbage before class starts. We also strongly recommend pre-measuring your ingredients - in other words, doing a bit of mise en place - to make sure that you are able to cook and learn at the same time.
For the Moo Shu Wrappers: Gather your ingredients.

Milk Street Digital Class: North Chinese Moo Shu with Kristina Cho

$14.95

$12.71Store Member

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Kristina Cho is a cookbook author, recipe developer, food stylist and photographer!

She is from the great city of Cleveland and is the most enthusiastic spokesperson for the state of Ohio you'll ever meet. Kristina grew up in her family's Chinese restaurant, where big family dinners were the norm and she was spoiled with the best egg rolls and char siu being a quick "Hey, Goong Goong!" away. She studied Architecture at the University of Cincinnati, where she realized that cooking and baking in between building models and staying up all night was her happy place. Kristina now lives in the Bay Area and dedicates her days to cooking, writing, photo taking and doing endless dishes. Eat Cho Food is her sunny corner of the internet for sharing stories, reflections and seriously delicious recipes. Her groundbreaking debut cookbook, "Mooncakes and Milk Bread," won her two James Beard awards and was described as an instant classic by The New York Times.