The five regional cooking styles of China take the spotlight in Chinese Cooking, along with a few North American adaptations such as chop suey and fortune cookies. The enduring popularity of these classic dishes has a lot to do with the creative variety of fresh ingredients. Meat, rice, noodles, vegetables and seasonings combine in so many ways to create dishes ranging in taste from subtle to spicy to screaming hot! Opening chapters take a brief look at some lesser-known ingredients such as chili paste, glutinous rice flour and lychee. The book also takes a look at chopsticks, illustrating the proper way to hold and use them, and reviews proper chopstick etiquette.
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Add cooking oil amount of cooking bean sprouts beef boiling and thickened bok choy Calories Cornstarch 1 tbsp cornstarch in small cup 60 ml cup 75 ml deep-frying dim sum dish Finely grated peeled five-spice powder flavour g Carbohydrate g Fibre g Mono g Poly g Protein g Sat g Total Fat grated peeled gingerroot green onion Heat wok Hoisin sauce large frying pan medium bowl mg Cholesterol mg Sodium Pictured minced or 1/4 ml Cooking oil ml Dry sherry ml Garlic cloves ml Granulated sugar ml Green onions ml Sesame oil ml Soy sauce noodles oil 1 tbsp Oyster sauce pan on medium-high peanut oil pork powder Prepared chicken broth rice sauce 1 tbsp second amount serving Sesame oil shrimp small bowl small cup Stir broth Stir cornstarch mixture Stir-fry tender-crisp thinly sliced trace Fibre Water 1 tbsp water chestnuts wok or large wontons wrapper