Chinese Cooking Online

Serving: 2

Preparation time: 120 minute

Execution time: 120 minute


  • Zoom link on the day from 22 November 2020 the link will be
  • Zoom link for private and corporate class may be different. We will send you a link if required or use your own corporate account. 
  • If you want to learn more about how to join Zoom meeting here


  • Learning by doing! You can start cooking at your own pace before and after actual zoom class because we email ingredient list, recipes and video. 
  • We will answer your question pre and post-class by email or telephone.
  • We recommend you to watch the pre-recorded the video below to understand the recipe before you start making and cooking. We know it might be not easy to find ingredients, and it is better to build up the pantry slowly.
  • In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and enjoy your beverages at the end of class.
  • We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.


  • Gluten-free - replace springroll pastry with rice paper rolls - need a plate with water to soften it
  • Vegetarian/ Vegan - you can replace all our meats with tofu or seitan meal. Replace  fish sauce with soy or use salt
  • Dairy-free - Most cases, the recipes doesn't include dairy.
  • Low sodium. Use less fish sauce or salt
  • Kosher. You can use the recipes as a base but use your own version of meats beef or chicken
  • Halal. Our meats are not halal. You can replace with halal versions.
  • No nuts. We don't include any nuts in our meals. 


  • Sharp knife and cutting board 
  • Sturdy sauté pans, a large pot with a steamer setup
  • A set of small bowls for your organizing your ingredients and a few bowls for mixing
  • A rolling pin, spatula, tong, and tablespoons
  • Measuring cups, measuring spoons, and a digital scale


  • Hun Tun Tang- Wonton Soup 
  • Mee- Stir-Fried Noodles with Bok Choy 
  • Chao Fan- Cantonese Fried Rice


Hun Tun Tang - Wonton Soup

2 serves | level easy | time 25 mins | active time 15 mins 


  • 10-15 Wonton wrappers

For The Filling

  • 100g chicken or pork mince
  • 1 spring onion, finely chopped
  • 1 garlic clove, minced
  • 2cm knob ginger, minced
  • 2 tsp soy sauce
  • 1 tsp Chinese rice wine
  • ¼ tsp sesame oil
  • a pinch of salt & sugar

For The Broth

  • 1 TBL vegetable oil
  • 1/2 tsp garlic, minced
  • 1/2 tsp ginger, minced
  • 500ml chicken stock
  • 2 broccoli florets, sliced
  • 2 baby king oyster mushrooms, sliced
  • 1 TBL soy sauce
  • salt & sugar to taste
  • sliced spring onions & chilli to serve (optional)


For The Wontons 

  • Set up a steamer basket and pot of boiling water on the stove ready for later use.
  • Combine all the wonton filling ingredients together in a mixing bowl.
  • Lay your wonton wrappers out on a clear work space.
  • Place a teaspoon of the filling into the centre of the wonton wrapper and wet the edges with a little water.
  • Diagonally fold the wrapper in half, making a triangle. Ensure both sides are sealed shut. Dab a little water on one of the points you intend to fold in the next step.
  • Overlap the 2 opposite points of the triangle, keeping the fold horizontal. Pinch together firmly to form the iconic 'wonton shape'.
  • Repeat this process with the remaining wontons until all the filling is used up.
  • Place the wontons into a steamer basket lightly sprayed with oil or lined with baking paper. Ensure there is a little space between each wonton or they might stick together. You may need to do this in batches.
  • Steam the wontons for 8-10 minutes and set aside.

For The Broth

  • Heat a small saucepan over medium heat. Add the oil, ginger and garlic and stir for 30-60 seconds to release it's fragrance .
  • Pour in the chicken stock to stop the garlic and ginger frying (be careful this may bubble and spit!).
  • Add in the broccoli, mushrooms and soy. Simmer for 2-3 minutes until the mushrooms and broccoli are tender.
  • Add in the cooked wontons and taste your broth. Adjust the seasoning with a pinch of salt and/or sugar if necessary.
  • Divide into serving bowls and garnish with spring onions and chilli, if using.

Chao Fan - Cantonese Fried Rice

2 serves | level easy | time 4 hours | active time 24 mins


This simple fried rice recipe is an indispensable tool in your cooking repertoire. It transforms leftover rice from something drab into something fab! It is important to use COLD cooked rice, as freshly cooked becomes too sticky when stir-frying.


  • 2 TBL vegetable oil
  • 100g bacon, sliced
  • 1 garlic clove, minced
  • 1 egg, lightly beaten
  • 200g cooked cold jasmine rice (either 'day old' or spread out and cooled on a tray for 3 hours)
  • 40g mixed frozen vegetables (e.g. carrots, peas, corn, broccoli)
  • 2 spring onions, thinly sliced
  • 1 TBL soy sauce
  • ¼ tsp salt
  • ¼ tsp Pepper


  • Heat a heavy-bottomed skillet or wok over medium-high heat and add the vegetable oil.
  • Add in the bacon and fry for 1-2 minutes or until it begins to caramelise.
  • Stir in the minced garlic and cook for 30-60 seconds, until it becomes fragrant.
  • Pour in the egg and allow it to set in the base of the pan for 20 seconds before breaking it up with a spoon or spatula.
  • Mix in the cooked rice to fry with the egg.
  • Add in the frozen vegetables, spring onions, soy sauce, salt and pepper. Stir continuously to combine all the ingredients.
  • Continue to stir-fry for another minute and adjust the seasoning with more soy sauce if necessary.
  • Serve immediately with your favourite Chinese meat or vegetable dishes.

Hokkien Mee - Stir Fried Noodles with Bok Choy

serve 2 | level: easy | total time: 30 mins | active time: 15 mins

This stir-fried noodle dish is a favourite of the Hakka Chinese peoples, located all around South East Asia. It's signature dark colour comes from the addition of dark soy sauce, which gives it a rich, sweet and salty taste.


  • 1 TBL vegetable oil
  • 100g pork belly, sliced
  • ½ carrot, thinly sliced
  • 1-2 broccolini stems, sliced into 3cm chunks
  • 1 bok choy, cut diagonally into 2cm pieces
  • 1 bird's eye chilli, minced
  • 1 garlic clove, crushed
  • 200g packaged Hokkien mee (noodles), blanched & drained


  • 1 TBL oyster sauce
  • 1 TBL soy sauce
  • 1 TBL dark soy sauce
  • ½ tsp sesame oil


  • Combine all of the sauce ingredients together in a small bowl and set aside.
  • Place a large frypan or wok over medium heat and add the vegetable oil.
  • Once the oil is hot, add the sliced pork belly and stir fry for 2-3 minutes until it begins to caramelise.
  • Mix in the carrot, broccolini, and bok choy and continue to fry for 2-3 minutes or until the vegetables have softened a little.
  • Add in the garlic and chilli and stir for 1-2 minutes until the garlic becomes fragrant.
  • Add in the Hokkien mee (noodles) and pour in the sauce . Stir-fry for another 1-2 minutes, mixing constantly until the sauce has coated all the noodles. Serve immediately.
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