At the Wok to China workshop

On our Wok to China last Sunday, we made chicken wantan soup with home made wantan skins.

For starters, steamed chicken parcels,

followed by prawns with dried chillies and cashewnuts,

stir fried chicken,

fish in chilli garlic sauce

and gold coin tofu.

Also, Hong Kong noodles

and pineapple fried rice

followed by lychees with almond jelly.

We sure need to go on another wok!

Thank you, Sneha & Natasha, for the photographs.