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with Diana Kuan
Online Class

Chinese Takeout Favorites

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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.


  • intermediate
  • 8 episodes
  • 2h18m

Included in this Class

1. Class Introduction

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

2. Egg Rolls

Everyone loves egg rolls, especially when they're fresh from the pan -- no deep fryer needed. Diana shares tips for speedy prep of the filling ingredients, then shows how to wrap your rolls, pan-fry them and serve them with a dipping sauce.

3. Soups

3. Soups

Comforting egg drop and flavorful wonton soups can be part of your repertoire with Diana's guidance. Learn how to add body to your soups with cornstarch and create the strands of egg in egg drop soup. Then master the art of wonton wrapping. Make a big batch and freeze for wonton soup whenever you like!

Recommended with this class

  • Joyce Chen Wok
  • Lodge 12" Skillet
  • Lodge 8" Skillet
  • Porcelain Ginger Grater
  • Joyce Chen Double Black Soy Sauce
  • Joyce Chen Sesame Oil
  • Joyce Chen Sichuan Peppercorn
  • Joyce Chen Hoisin Sauce
  • Joyce Chen Fermented Black Beans
  • Book: The Chinese Takeout Cookbook
  • Bundle: The Essential Asian Pantry
  • Bundle: Wok + specialty ingredients