Asian Cooking Tips

Basic Tips For Cooking Chinese Food

A Hot Stove, A Sharp Knife and These Tips Mean Success

General Chinese Cooking Principles

Here are 3 general principles for Chinese cooking:

  • Try to vary the meat and vegetables in a dish so that there is an interesting variety of flavours, textures, and colours. The Asian is to believe it is important to find balance and harmony in every aspect of life, including food.
  • Fresh is best: always use fresh ingredients when possible.
    Be sure to have everything prepared before you start cooking: the vegetables washed, drained and cut; the meat cut and marinated; the sauces prepared.
    Tips about the equipment you'll need
      While you don't absolutely need one, a wok is the one piece of cooking equipment you may want to purchase before you start cooking Chinese/Asian food.
      While it's nice to own one, you don't need a cleaver to cook Chinese/Asian food.
      .
      Tips for Preparing Vegetables
      Preparing the vegetables properly is an investment in success:
      • Wash green, leafy vegetables ahead of time. This gives them more time to drain so they will not be too wet when you stir-fry.
      • Place all the cut vegetables on a tray or cooking sheet. That way, you won't forget anything. Just be careful not to mix them up, as cooking times will vary among vegetables.

      Tips for Stir-Frying Vegetables 
      Here's how to properly stir-fry the vegetables you just prepared:
      • When stir-frying vegetables, cook the toughest and thickest vegetables for a longer period than the softer, leafy vegetables. Vegetables such as broccoli, carrots, and cabbage need to be cooked longer than bok choy, which in turn is cooked longer than bean sprouts.
      • If you are uncertain in which order to cook vegetables, simply stir-fry them separately. Never overcook.

        Tofu (Bean Curd) Tips

         
        Tofu, or bean curd, is a staple that is often misunderstood. Here are 2 tips:
        • For stir-frying or deep-frying, use firm or extra-firm tofu. Firm tofu will keep its shape and not fall apart in the wok.
        • Drain the tofu before using, as this allows it to absorb the other flavours in the dish.Meat and Fish Tips
        Meat and fish preparation and stir-frying tips
        • Always marinate fresh meat.
        • If a marinade calls for cornstarch, add it last. It will act as a binder.
        • Always cut beef across the grain. This helps make it more tender.
        • Cut the meat into uniform pieces so that it will cook more evenly.
        • When cooking meat or poultry, make sure that the wok is very hot before adding the food.
        • If preparing stir-fried meat and vegetables, stir-fry the meat first and set it aside. Usually you will return it to the wok with a sauce during the final stages of cooking.
           

          Tip for Cooking With Oil

          • When adding oil for stir-frying, drizzle the oil down the sides of the wok.
          • When deep-frying, to tell if the oil is hot enough, simply stick a chopstick in the wok. When the oil sizzles all around it, you can begin adding the food.

            Bring out the flavour with these sauce and seasoning tips:

            • Always use fresh ginger, not powdered.
            • If desired, use sugar as a substitute for MSG (Monosodium Glutamate).
            • The formula for mixing cornstarch and water is 1 to 2 or 1 to 4: for example, 1 tablespoon of cornstarch with 2 tablespoons of water.
            • Don’t use more cornstarch than called for in the recipe

            Rice Tips

            Rice is the basis, and here are the basics:

            • For best results when cooking rice, use long grain rice.
            • When making fried rice, use cold cooked rice, preferably at least one day old.

            Ingredients 
            • Chinese Rice Wine (Shaoxing Wine): It adds flavor and is good for removing strong odors, such as fish. (If rice wine is unavailable, use dry sherry).
            • Chinese Dried Black Mushrooms: Also referred to as shiitake mushrooms, these are found dried in bins in Asian markets. Cheaper brands work fine in soups and stir-fries.
            • Cornstarch: Used in marinades and as a thickener. Can substitute for tapioca starch in recipes.
            • Garlic: Along with ginger, it is often used to season cooking oil.
            • Ginger root: Always use fresh ginger unless the recipe states otherwise.
            • Spring Onions  Often used as a garnish, or added to stir-fries in the wok.
            • Oyster Sauce: Made from boiled oysters and seasonings, this rich savory sauce is used in meat and vegetable ​dishes and is one of the key ingredients in Cantonese cooking.
            • Rice: Long grain for meals; short-grain or sticky rice for desserts or snacks; sometimes jasmine rice is used.
            • Rice Vinegar: This type of vinegar has a more delicate flavour than regular white vinegar.
                • Asian Sesame Oil: This is used as a flavouring in stir-fries and soups.
                • Soy Sauce: Look for both light and dark. The bottles are not always clearly labeled, but you can tell by holding it up to the light, dark soy sauce is thicker and darker.
                • Chili Paste: Made with chiles, salt, garlic, ginger, and oil. A small amount of this spicy seasoning adds heat to stir-fries, marinades, and sauces
                • Oil: You'll need this for deep-frying and stir-frying: Traditionally, peanut oil is used. However, you can use vegetable oil, such as canola. Peanut oil will become rancid faster than canola oil, which can be a problem if you're just getting into Chinese cuisine and don't cook it often.

                You will find all the ingredients you need ( Except Fresh meat, Frozen Products) on our site.

                Fresh and Canned Vegetables

                Celery, and mung bean sprouts are all great choices for stir-fries. And be sure to keep a supply of canned bamboo shoots, water chestnuts, and baby corn on hand.