By Courtney Sterner Edited by Mrs. Teaford

 1. Vegetables are cooked only until crisp- tender.  2. Sauces are thickened with corn starch.

 3. Each vegetable is carefully cut into bite-size pieces.  4. Meats are often marinated in soy sauce and cornstarch before cooking.

 5. An important ingredient in many dishes is ginger root.  6. The major seasonings are soy sauce, ginger root, and garlic.

 7. Condiments like hot sauce and duck sauce are often served with the food.  8. Fast methods of cooking like stir fry, deep fry, and steaming are popular.

 9. A small amount of sugar is often an ingredient in sauces.  10. Meats and vegetables are usually cooked just before serving.

 Wok  Steamer

 Vegetable oil

 Tea

 Rice

 Chopsticks

 They should be stirred a little before added it to a hot mixture because the cornstarch settles in the bottom and needs mixed back in or it stays in the bottom of the bowl.

 Marinating in soy sauce helps the meat absorb the flavor and also tenderize the meat

 Steaming- above the water, preserves nutrients  Boiling – in the water, nutrients washed away

 Chopping and cutting is time consuming  Stir frying is fast

 Cabbage  Spinach  Celery

Wok Bamboo Steamer Chinese Cookery Utensils

Cleaver Rice Paddle Chinese Cookery Utensils

Bamboo Wok Scrubber Chopsticks Strainer Chinese Cookery Utensils

 Corn Starch- a thickening agent (M)  Snow Peas- flat, edible pea pods (O)

 Water chestnuts- crunchy white nuts (N)  Bamboo shoots- flat, thin, edible bamboo (o2)

 Bird’s Nest soups- delicacy from Asians bird's nest. (S)  Sesame oil- refined, flavorful oil (o1)

 Moo goo gai pan- chicken, cabbage, and snow peas in thick sauce. (D)  Celery cabbage- vegetable with cabbage-celery look (I)

 White bean curd- white cheese-like squares (U)  Sweet and sour pork- pork and vegetables in a tart, fruity sauce. (m1)

 Egg rolls- small vegetables and meat in fried skin (G)  Bok choy- grows in green, leafy form with white stalks (L)

 Soy sauce- salty sauce from fermented soybeans (u)  Oolong- fermented and unfermented tea leaves (T)

 Stir frying- nutritious, fast method of cooking (A)  Ginger root- root grated or sliced for flavor (m2)

 Won ton soup- chicken broth, spinach, and filled with won ton (a)  Shark fin soup- rare soup made from dried shark’s fin (t)  Bean sprouts- young mung beans (E)

 Popular Chinese flavor accent

 Prepare and measure all ingredients ahead of time and line them up in order of their use.

 The best works are made of carbon steel or iron.

 Cut ingredients to the size that chopsticks could pick up- even if forks are to be used.

 Heat the wok one to two minutes. Pour the oil in a ring around the top of the work so that the oil heats as it runs into the center.

 Peanut oil is recommended because it doesn’t smoke at high temperature.

 Test the temperature of the oil by cooking one piece of food first. The food should pop and sizzle while cooking.

 Vegetables cooked quickly retain their bright color and their crisp, fresh taste.

 Overcooking vegetables may destroy the green chlorophyll. This brings out the sulfur flavor.

 Cutting vegetables on the diagonal allows the most surface area to cook quickly and absorbs flavors.

 The most popular meat in Chinese foods is pork.

 Rice is the Chinese staple food. It is thrown at weddings to symbolize long life and many children.

 Chinese recipes can not be found doubled because the hot area of the wok would be too small to cook a larger amount of food.

  ab=wi ab=wi