Wok & Cleaver Chinese cooking classes with darryl moy

Darryl Moy has been an Ossining Children's Center supporter and board member for many years, hosting numerous Chinese Banquets, Hot Pot Dinners and Dine-Arounds. Darryl has taught Chinese cooking as an instructor with the Chappaqua Continuing Education Program since 2016. He is self-taught and has been cooking since he was a young boy assisting his mom and dad in the kitchen.

Each cooking session will review safe kitchen practices, knife skills, Chinese ingredients, and cooking tips and tools to aid you in the kitchen, along with recipes. Come, learn, and taste the dishes that I love to cook and serve. Chi laa! (Eat Up)

Join Darryl as he presents the third session of Wok & Cleaver, Chinese cooking classes supporting the Ossining Children's Center. Participate in one or all the classes.

Classes, Dates, and Registration

  • Dim Sum Fun w/Wonton - Wed, February 12, 2020
  • Inside The Steamy Kitchen - Wed, April 22, 2020
  • Favorite Takeout & Noodles - Tue, May 12, 2020

All Classes meet in the OCC Kitchen; 6:15 - 8:30 PM

90 South Highland Avenue, Ossining, NY 10562

Cost: $75.00 per person per class.

Note: A percentage of each class (73%) supports OCC

Advance registration required. Reserve your spot today. Please note, a minimum of 4 people needed to hold a class. Classes limited to 8 students.


  • Email: WokCleaver.OCC@gmail.com
  • Text: 914-826-1755

Scroll down to see information on the three classes being offered this session. Thanks in advance.

CLASS 1 -- Dim Sum Fun With Wonton: February 12, 2020, 6:15 PM - 8:30 PM in the OCC Kitchen

Pan-Fried Dumplings

Wonton Wrappers are a versatile vehicle for making dumplings and other treats. Wonton wrappers, once filled with juicy pork, chicken, shrimp, or combination of ingredients, can be boiled, steamed or pan-fried, creating Wonton for soup or deep-frying, steamed Shumai (Siu Mei) or Flowerpots, or delicious Pan-Fried Dumplings.

Come learn the basics for making Dim Sum, from the fillings to the folding.

CLASS 2 -- Inside The Steamy Kitchen: April 22, 2020, 6:15 PM - 8:30 PM in the OCC Kitchen

Steaming is a primary Chinese cooking method for fish, seafood, even chicken, pork and eggs, and a technique all should master! Steaming is at the heart and soul of Chinese comfort food.

Savory Steamed Egg Custard

Steaming highlights the freshness of food and accentuates a food's natural flavorings and sweetness. Steaming is healthy and an efficient method of cooking.

Steamed Spare Ribs

Come learn how to steam different foods, equipment needed, the Do's and Dont's, and more.

CLASS 3 -- Favorite Takeout Dishes & Noodles: Tuesday, May 12, 2020, 6:15 PM - 8:30 PM in the OCC Kitchen

Traditional Chinese cooking isn't greasy, too salty, over seasoned, or full of gloppy gravy. Most Chinese cooking and especially Cantonese cooking is true farm-to-table cooking, preparing foods to taste like what they truly are.

Shrimp in Lobster Sauce

Noodles represent long-life and are a mainstay of the Chinese diet. And Chinese noodles come in a variety of forms and made from various starches, such as wheat, rice, and mung bean.

Hong Kong-Style Pan-Fried Noodles

Come learn how Chinese cooking differs from typical takeout and see and taste the difference. Learn tips and tricks to make your dishes healthier and tastier.

Advanced registration required. Save your spot today via email or text

Text : (914) 826-1755

Email: WokCleaver.OCC@gmail.com

Please provide your full name, phone, which class, any food allergies and dislikes.

Cash or Check accepted, bring your payment to class. Checks should be made out to "Darryl A. Moy"

$75.00 per person per class. A percentage (73%) supports OCC.

All classes held in OCC Kitchen; 6:15 PM - 8:30 PM

90 South Highland Avenue, Ossining NY 10562

Limited to 8 students AND a minimum of 4 to hold a class.

Register Today at WokCleaver.OCC@gmail.com and let me know what dishes you'd like to learn. Thanks in advance!

Created By
Darryl Moy


By Darryl Moy