Fitness

Chinese Food - Asian Cuisine

This guide is for the beginner, although the more practiced Chinese cook will also find many recipes to enjoy. The range of recipes runs from very straightforward, such as Stir-fried Asparagus, to more complex dishes like Fourcolor Shui Mai, and wherever possible I’ve emphasized those recipes that are easy to prepare in the Western kitchen. If you haven’t cooked with a wok before, read through Chapter 1 for information on equipment and the techniques of stir-frying and steaming. This chapter also includes a glossary of the main ingredients I use in the recipes; a second glossary at the end of the book covers some of the less-essential vegetables, beans, spices, and oils. Wherever possible I have included suggestions for substitutions for ingredients that may be hard to find, and added a list of mail order sources of supply for equipment and ingredients. The menu guide at the back of the book will help you plan everything from an everyday meal to an array of party dishes.

I do not use monosodium glutamate or other artificial additives because properly cooked Chinese foods simply do not need artificial enhancement I have substituted vegetable stock for chicken stock as a vegetarian variation on some traditionally meat-based soups and sauces. Although honey is generally not used in Chinese kitchens, I have shown it as an alternative to sugar, which many people prefer to avoid.

It is a pleasure to bring you this selection of Chinese recipes; I hope they will bring you as much enjoyment as they have me.