Chinese Mongolian Beef and Egg Foo Yung Class

Mongolian Beef & Egg Foo Young
In this flavor-packed class, we’ll explore two beloved Chinese-American dishes that are both comforting and full of bold character.

Mongolian Beef is a savory-sweet stir-fry featuring tender strips of flank steak, flash-seared with scallions and garlic, then glazed in a rich sauce made with soy, hoisin, and brown sugar. Served over a bed of steamed rice, this dish is all about balance—umami, sweetness, and a little heat all in one bite.

Egg Foo Young is a Chinese-style omelet that’s crispy on the outside, fluffy on the inside, and loaded with fresh vegetables and savory meats like shrimp or pork. Topped with a silky brown gravy, this dish is a nostalgic favorite that’s endlessly versatile and deeply satisfying.

Join us as we recreate these takeout classics from scratch, learning proper stir-fry techniques, sauce-making, and how to cook with confidence and precision using a wok. Whether you’re new to Chinese cooking or just looking to expand your repertoire, this class will leave you inspired and well-fed!

You may also like the following events from Culinary Immigration:

• Next Wednesday, 6th August, 06:30 pm, Pasta Ravioli Culinary Class in Snohomish
• This month, 11th August, 01:30 pm, Daytime Tempura Culinary Class in Snohomish
• This month, 13th August, 01:00 pm, Daytime Market Ravioli Culinary Class in Snohomish

Also check out other Workshops in Snohomish.