Online Class

Chinese Takeout Favorites

Fresh at Home
Gift Bluprint

Kiss takeout goodbye! Learn to make fresh, flavorful Chinese favorites at home, from General Tso's chicken and wonton soup to crispy egg rolls and more.

Skill Level


What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Diana Kuan
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Satisfy your craving for Chinese food with better-tasting and better-for-you dishes made from scratch. Get started with everyone's favorite -- egg rolls! Cooking instructor, blogger and author Diana Kuan shares her tried-and-true tips for making a delicious pork-and-shrimp filling, wrapping them like a pro and pan-frying them to golden perfection. Then, whip up comforting egg drop and wonton soups and learn the secrets to savory sesame noodles and shrimp lo mein. Next, master the main courses you crave, from crispy kung pao and General Tso's chicken to hearty stir-fries such as beef with broccoli and moo shu pork. Plus, learn to create lighter dishes, from mapo tofu to egg foo young, and discover the secrets to cooking perfect rice every time.

Lesson Breakdown

1. Class Introduction
Meet cookbook author Diana Kuan, your personal guide to creating beloved Chinese takeout classics at home. Diana explains how to use the class to learn new techniques or review favorite recipes whenever you want. You won't need a lot of specialty equipment or hard-to-find ingredients, either!
2. Egg Rolls
3. Soups
4. Noodles
5. Chicken Dishes
6. Beef & Pork Dishes
7. Tofu & Eggs
8. Perfect Steamed Rice

Recommended with this class

  • Joyce Chen Wok
  • Lodge 12" Skillet
  • Lodge 8" Skillet

Taught by

Diana Kuan
Diana Kuan
Diana Kuan proudly merges her French culinary training with traditional and creative approaches to Chinese food. She runs the popular blog and is the author of The Chinese Takeout Cookbook, both of which reflect her love for Chinese dishes. Additionally, she writes for The Boston Globe, Food & Wine and Time Out New York, and teaches a variety of cooking classes around New York City.

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