Cooking Chinese for the Olympics!
This is Recipe 3 in the series and another home-style Chinese dish for you to try (see below for the rest)

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My friend, Lynne, is an assistant at The Rolling Pin, the cooking school where I teach in Florida. She’s often free in the evenings to work at the school, since her husband, Kevin, has been serving in Kuwait for the past 11 months. Assisting in the classes are fun for Lynne and it keeps her busy during the otherwise lonely evenings.

Normally, for my classes, I have 15 students, as that is just the right number of students that can fit into the studio kitchen. With hands-on classes, it can get pretty intense for me, as I need to totally be on top of everything from working with each student individually, demonstrating new techniques, explaining how to use Asian ingredients, ensuring that students don’t hurt themselves with the 22 or so super-sharp knives in the kitchen, and of course keeping an eye on the food so that we can all enjoy a wonderful meal! I would probably call myself an orchestrator of sorts, some evenings wishing that I had another set of eyes mounted to the back of my head to coordinate and keep track of it all.
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