Asian Cooking
Preparing Asian-style fare is
easier than you might imagine
when you rely on authentic
sauces. Made according to
traditional recipes, they’ll save
you time in the kitchen while
delivering the rich, complex
flavors of Asian cuisine.
The fundamental techniques
used in Asian cooking,
including stir-frying, deepfrying, steaming, braising
and smoking, can all be done in
a wok and are simple to learn.
To learn the basic techniques used in
Asian cuisine, start with the wok. Best
known in the United States for stirfrying, this universal cooking pot of
Asia is exceptionally versatile. Its also
ideal for deep-frying, steaming,
braising and even smoking.
Once you master the fundamentals,
the wok will become an essential part
of your repertoire for preparing quick
weeknight meals as well as special
dinners for guests.
Stir-Frying
Stir-frying is a technique of rapidly frying
small pieces of food in oil over high heat. A
wok is well suited for stir-frying because it
exposes the ingredients to the maximum
cooking surface, while the gradually sloping
sides help contain small pieces of food inside
the pan as they are rapidly tossed and stirred.
Deep-Frying
Deep-frying is widely used in Asia for
preparing savory dishes, such as tempura and
spring rolls, as well as sweet dishes like banana
fritters. To ensure that foods emerge with a
crisp, tender crust and fully cooked interior,
heat the oil to the temperature specified in
the recipe and fry the food in small batches;
otherwise, the temperature will drop and the
food will absorb the oil. Always wait for the oil
to return to frying temperature before adding
the next batch.
Spicy Chicken and Basil Stir-Fry
Vegetable and Shrimp Tempura
Steaming
Steaming is a popular way to cook a range
of foods, particularly delicate ones, such
as vegetables, fish and dumplings. To
steam foods in a wok, fill the pan with 2 to
3 inches of water and place a bamboo
steamer or a cake cooling rack inside. Bring
the water to a boil, place the food on the
steamer, cover and cook as directed in the
recipe.
Braising
Steamed Pork and Shrimp Dumplings
(Shao Mai)
Braising involves cooking food slowly in a
covered pot or wok. This technique works
well for preparing everything from
eggplant to chicken. First the ingredients
are seared in oil, then liquid and other
aromatics are added. The food simmers
slowly in the covered wok, emerging moist
and tender and bathed in a flavorful sauce.
Sichuan-Style Braised Eggplant
Smoked Peking Duck
Smoking
An ancient cooking method in China,
smoking is excellent for preparing
duck, quail and fish. Tea leaves and
other fragrant ingredients, such as
citrus peel and whole spices, are
commonly used to impart flavor. To
convert a wok to a smoker, line the pan
with aluminum foil and place tea leaves
and other aromatics on the foil. Set a
rack in the wok and place the food on
the rack. Cover with a tight-fitting lid
and smoke-cook the food as directed in
the recipe.
History Channel…. Chinese New
Year!
http://www.history.com/videos/history-of-the-holidays-chinese-new-year
Napa Cabbage:
Also known as Chinese cabbage, Napa
has a mild, sweet flavor. It has an
oblong head with tightly packed pale
green to white, crinkled leaves. Napa
has crispy, fibrous leaves, which is
why it is often called "celery
cabbage". Napa’s mild flavor is
similar to a cross between cabbage,
iceberg lettuce, and celery. It is a
versatile cabbage, which can be
eaten raw or cooked and is used in
stir-fry and soups. It is also enjoyed
pickled with salt and chiles to make
Kim Chee.
Bean
Sprouts
The Chinese have been growing mung bean sprouts (nga choy or
nga choi) for approximately 3,000 years. However, the popularity
of bean sprouts in the west is a more recent phenomenon. Many
of us first got turned on to sprouts during the health conscious
seventies, when we began piling them onto green salads or in tofu
burgers. And why not? Not only are bean sprouts high in protein,
vitamin C and Folacin, but they are a dieter's dream. According
to the U.S. Department of Agriculture, one cup of bean sprouts
contains a mere twenty-six calories. They are low in salicylate, a
naturally occurring chemical in plants that some individuals have
difficulty tolerating. (Aspirin is acetyl salicylic acid). In Chinese
medicine bean sprouts are considered to be a yin or cooling food.
Ginger root
Aromatic, pungent and spicy,
ginger adds a special flavor and
zest to Asian stir fries and many
fruit and vegetable dishes. Fresh
ginger root is available year round
in the produce section of your
local market.
Ginger is the underground
rhizome of the ginger plant with
a firm, striated texture. The
flesh of the ginger rhizome can
be yellow, white or red in color,
depending upon the variety. It is
covered with a brownish skin that
may either be thick or thin,
depending upon whether the plant
was harvested when it was
mature or young.
Bamboo shoots
are the edible shoots (new
bamboo culms that come
out of the ground) of
bamboo species Bambusa
vulgaris and Phyllostachys
edulis. They are used in
numerous Asian dishes and
broths, and are available in
supermarkets in various
sliced forms, both fresh
and canned versions.
Both the flat snow peas you mostly see in Chinese stir-fries and
sweet sugar snap peas - which are actually a cross between green
peas and snow peas - come into season in the spring. Both will add
crunch and sweetness to raw and cooked dishes. Snap off the tips
where the stems were and make sure to look for deep green color and
firm feeling peas. Try slicing either into thin strips to add to salad.
If either of them look limp, don't buy them - they should be bright
green and feel like they'd have a snap.
Chinese noodles are an essential ingredient and staple in Chinese
cuisine. There is a great variety of noodles, which vary according to their region of
production, ingredients, shape or width, and manner of preparation.
Chinese noodles are an important part of most regional cuisines within mainland
China, as well as in Taiwan, Singapore, and other Southeast Asian nations with
sizable overseas Chinese populations. Chinese noodles have also entered the
cuisines of neighboring East Asian countries such as Korea and Japan (dangmyeon
and ramen, for example, are both of Chinese origin), as well as Southeast Asian
countries such as Vietnam, Thailand, and Cambodia.
Long a symbol of longevity in Asia because of their healthpromoting properties, shiitake mushrooms have been used
medicinally by the Chinese for more than 6,000 years. More
recently, their rich, smoky flavor has endeared them to American
taste buds and these exotic hearty mushrooms can now be found in
supermarket shelves across the U.S. throughout the year.
Like other mushrooms, these specialty mushrooms are as
mysteriously unique as they are delicious. While often thought of
as a vegetable and prepared like one, mushrooms are actually a
fungus, a special type of living organism that has no roots, leaves,
flowers or seeds.
Water chestnuts - where would Chinese food be without
them? The knobby vegetable with the papery brown skin is
a staple in Chinese cooking. The water chestnut is actually
not a nut at all, but an aquatic vegetable that grows in
marshes. (This is why the ones that you purchase in the
store may have a muddy coating.) The name "water
chestnut" comes from the fact that it resembles a
chestnut in shape and coloring. Indigenous to Southeast
Asia, it has been cultivated in China since ancient times.
Bean Sauce
After soy sauce is
brewed, the soybean pulp
is removed from the vats
and made into several
types of condiments. The
first is Bean Sauce,
(sometimes called Brown
Bean Sauce or Soybean
Condiment). Use this rich
condiment to replace soy
sauce where a thicker
gravy is desired. Especially
good used as a marinade
for roasted meats.
Hoisin Sauce
A rich brownish red Asian
sauce made from soybean
paste, garlic, vinegar,
sugar, and spices.
Constantly used in Egg
Rolls, Cha Siu (barbecued
pork) and other dishes.
Oyster sauce
A staple condiment of Chinese
cooking, this rich brown sauce is
made with oysters, soy sauce,
salt, and spices. The fishy taste
abates in the brewing process. Be
aware that cheaper brands may
have MSG and other additives.
The End!