The Chinese technique of velveting works. It creates a lusciously tender bit of meat, and I'm a complete advocate of making the small additional effort. If you've ever done it, you're already a ...
I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice. This is before adding soy sauce or anything else. Is ...
Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients Rice (1 day old), Chicken, Green Onions, ...
I just moved to China and I would like to cook some lo mein ( chinese noodles ), this is the easiest way to get some veg. food here :) The lo mein I bought are not the fresh ones but the dry ones. ...
I've noticed that many sauces used in chinese cooking (hoisin, oyster, bean etc.) are relatively dark, and often black in color. What's the reason these sauces are so dark? Does it have something to ...
I'm going to attempt this hot and sour chinese eggplant recipe which calls for chinese eggplant. However, I only have a "regular" eggplant that you find in the typical American grocery store. Can ...
I have a couple of weeks off of school, and thought I would try my hand at some dim sum, specifically lotus leaf wraps, but first I need to figure out how to make the sticky rice. So: What type of ...