A History Of Thanksgiving Celebrations

The Transformation Of Thanksgiving Traditions

American children spend their early school years learning about the first Thanksgiving meal shared by the Pilgrims and the Wampanoag. The settlers had reason to celebrate; it was their first real harvest, and they wanted to share it with the native people who helped make it possible.

The festival was a three day celebration which included hunting, harvesting, fishing, games, and lots of food to celebrate the fall harvest. Today, we look at our preparations for Thanksgiving as an arduous task. But imagine the work it took to put a meal on the table in November 1621!

During what Americans refer to as The First Thanksgiving, a feast of venison, duck, geese, corn, barley, and perhaps cranberries and nuts would have been served. Although wild turkey was hunted in those days, no mention is made of turkey in any documentation regarding this celebration. Perhaps this harvest meal didn't fall during the season most likely to provide turkey for the table. We do know that duck and geese were plentiful. Foods we think of as staples today, like squash and potatoes, hadn't made their way to New England in time for the first feast. As a matter of fact, many dishes we think of as traditional today wouldn't find their way to a Thanksgiving table until almost 200 years later.

The first Thanksgiving harvest celebration of 1621 didn't spark subsequent holidays each year. It wasn't until 1789 when President George Washington declared the first national Thanksgiving holiday that America had the excuse to feast again in this harvest tradition. However, this declaration also did not repeat each year. So, again, the Thanksgiving tradition was forgotten for a while.

Then in 1827, author Sara Josepha Hale started a campaign to establish a yearly national Thanksgiving holiday, inspired in part by a written diary of pilgrim life. This effort took almost thirty years to complete, in which time the author spent time promoting her campaign by publishing many of her favorite recipes, including pumpkin pie, turkey, and stuffing. Now you can see how the Thanksgiving table we know today got its start. Thank you, Miss Hale!

In 1863, President Abraham Lincoln declared the Thanksgiving holiday be celebrated each year on the final Thursday of November, and so it was, until 1939, during the Great Depression. In an effort to give retailers more time to make money during the holiday shopping season, President Franklin D. Roosevelt moved the Thanksgiving holiday up a week earlier. Americans were not happy with the idea of their beloved
Thanksgiving turning into a money-making enterprise, so the President bowed to the people and in 1941 he signed a bill setting Thanksgiving firmly, and forever, on the 4th Thursday in November each and every year.
As you can see, Thanksgiving was a tradition that took hundreds of years to become established.

Throughout those years, America changed. Today's table may not resemble the table set by the Pilgrims and Wampanoag in Plymouth that Autumn day. But the spirit of the holiday remains the same – being thankful for those around you who share the burden and the pleasure of reaching a common goal. Happy Thanksgiving!

How To Stay Focused And Have A Healthy Happy Thanksgiving

Compared to other holidays in America, it seems that our Thanksgiving has taken on a tradition of over-indulgence. The table is filled from sunup to sundown with food. Lots of food. And eating plates piled high with all sorts of goodies is not only not discouraged, it's encouraged!

This is a celebration of abundance! We are supposed to remember the First Thanksgiving, when the settlers and native tribes joined together to partake in the great gifts the autumn harvest had to offer. A joyous time with plenty to eat was something to celebrate, indeed.

Today, even when we have enough to eat every day, we still take this holiday to dig in and wallow in the abundance set in front of us on the Thanksgiving table. This can, and does, cause some dietary distress and overall health problems for many of us.

Therefore, this Thanksgiving, let's enjoy the feast without sacrificing our health. Here are few things we can do to stay focused while celebrating this holiday.

Focus on People

This is a good holiday to reconnect with family and friends. Talk to the people in your life and find out what they think about, how they feel, and what they've been doing. We all get so busy, it's these times when we get to slow down and take a friend or family member's hand and tell them we want to be a part of their life. And, maybe it's the time Aunt Gertrude finally shares her secret recipe with you for the perfect pumpkin pie!

Focus on Fun

What better way to reconnect with family and friends than by playing games? Whether it's a board game, card game, video game, or some kind of sports, the focus is on the fun. This makes it easy to talk, laugh, and share something about yourself. You can even use dinner time games as a way to have fun. Fill little cups with mints and ask each guest to share something they're thankful for for each mint in their cup. Little moments form memories, and these moments come naturally when gathered together just to have fun.

Focus on Food

Yes, of course we still want to enjoy the feast. But instead of building a mountain of food on your plate, take small portions and focus on each dish. Pay homage to every morsel the cooks have put together to please their guests. Your hosts will be tickled to see you slowly nibbling on small portions of all the delicious dishes presented, and your diet will remain on track when you keep your portions under control.

Focus on Fitness

The party is over. Tummies are full. It's time to get up and move. I know the desire to lay down and sleep is sometimes overwhelming, but the indigestion and regrets are not worth giving into the temptation. After dinner, gather up your group and take a walk around the block. Your full belly may not allow for a rousing game of volleyball, but certainly it will appreciate a good stretch of the legs. This post-dinner walk is not only good for the digestion, it lifts spirits and brings smiles to tired faces. And you don't feel like you sacrificed all your good exercising history with one big meal.

Just because a holiday is about abundance, doesn't mean we have to give in to over-indulging. Let's be thankful for the good things we have in our life and on our table, and celebrate by staying focused on those special things. Happy Thanksgiving!

Thanksgiving Turkey Dinner Casserole Recipe

1 large egg
2 egg whites
1 tsp garlic powder
1/2 tsp black pepper
1/4 cup finely chopped pecans
1-1/2 to 2 lb whole turkey breast
3 to 4 medium sweet potatoes, peeled, cut into 2 inch cubes
2 Tbsps olive oil
1/4 tsp kosher salt
1/4 tsp dried crushed sage
1/4 tsp cinnamon (optional)

Preheat oven to 350 degrees, and lightly coat a 9x13 baking pan with oil.

Put egg and egg whites in a shallow bowl and whisk until frothy.

In a separate shallow bowl add the garlic powder, black pepper, and pecans, and stir to combine.

Coat the turkey breast first in the whisked eggs then place in the pecan mixture, turning to cover the turkey well with the dry mixture on all sides. Carefully place in the prepared baking pan.

In a separate bowl, put the sweet potatoes, olive oil, salt, sage, and cinnamon (if using) and toss until coated well.

Now scatter the sweet potatoes evenly around the turkey breast.

Cover the baking dish with foil and bake in preheated oven for 20 minutes, then uncover and bake for 20 minutes more or until the turkey breast is thoroughly cooked and the sweet potatoes are tender.

Remove turkey to a cutting board and let rest for 5 minutes before slicing thinly and serving with spoonfuls of sweet potatoes alongside.

Will serve 6.

DIshes From The First Thanksgiving Feast

Feasting At The First Thanksgiving Table

Picture you own Thanksgiving table, or take a look at an iconic American picture of this holiday feast. Chances are, in the center of the table sits a big turkey stuffed with all kinds of savory goodies. Then you'll find bowls of whipped potatoes, and sweet cranberry relish, alongside piping hot dishes of the ever popular green bean casserole, sweet potato casserole, and cheesy macaroni with golden buttery topping. Pumpkin pie is certain to be on the dessert menu.

This list is just a few dishes we think of when we imagine a Thanksgiving table in America. How many of these dishes actually reflect the original feast? Probably not that many. Let's take a look.

The Hunt

A big golden brown turkey stuffed with an abundance of bread dressing takes center stage at most American tables during the Thanksgiving feast. But, that twenty pound bird is really the product of modern times.

According to historical notes, a hunting trip was organized for the first harvest feast, which was a three day affair. The hunting group would have bagged whatever was plentiful, which was very likely a mix of duck and geese, along with other small wild fowl, with a few wild turkeys along the way. The birds would have been stuffed with onions and herbs, and not with any sort of bread-like stuffing. 

With a table filled with wild game birds, you would think there would be no need for other meat. However, deer was plentiful and was actually given as a gift from the Wampanoag tribe to the Pilgrims for the feast. This venison would have most likely been roasted over an open fire pit, some served immediately while the the remaining meat slow simmered for stew to be served over the next few days.

Fresh Pickings

Because this three day celebration was held during the fall season, we know the foods harvested in this region's climate would have included onions, carrots, cabbage, beans, turnips, and even some late season corn.

The onions may have been used to flavor other dishes, but would also have been roasted and served as a side dish by themselves. Flavored with herbs, large pots of carrots, cabbage, and beans were also roasted on open fires.

Corn was not the super-sweet and tender variety we are familiar with today. Late season corn, in particular, would be a bit starchy. It would have been cut from the cob and thrown into a skillet to simmer, probably along with other vegetables. Some of the corn would have been dried and ground to make a coarse meal suitable for making bread.

Even though the settlers had learned to enjoy some tubers, like turnips, they never really caught on to potatoes, either russet or sweet. Introduced by Spanish explorers, the European settlers passed on potatoes for many years, making this one veggie that wasn't on the first Thanksgiving table.

Fresh fruits and berries would be plentiful at this time of year. Plums, gooseberries, raspberries, and cranberries were served in a variety of ways, none of which would be sweet. Since sugar was scare, the dishes made with fruits and berries would typically be tart. We would definitely not have the sort of cranberry relish we know today.

 From The Waters

Along with game and fresh vegetables, fruits, and berries, the region also had an abundance of seafood. Mussels, oysters, fish, clams, and even lobster were part of the diet in the region, so it makes sense that these foods were part of any feast.

Large fish may have been stuffed with onion and other vegetables and herbs, then roasted over an open fire. During one of the three days, this may have actually been served as the main dish.

Pumpkin Pie

And, finally, we come to one of the dishes we all can agree has Thanksgiving stamped all over it - pumpkin pie. Although it is true that pumpkin was found on tables in this region during the time of the first Thanksgiving feast, it would not have been in the form of a pie.

The settlers did not have fully equipped kitchens or pantries such as we know today. They cooked in fire pits, not ovens. And the pantry didn't have butter or refined flour to produce a tender pie crust.

Instead, we have documentation that shows the settlers created a sweetened pumpkin dish by carving out the pumpkin and filling the insides with honey, milk, and even berries, then putting the top back on the pumpkin and roasting it whole in the fire pit. Once removed and cooled slightly, the creamy insides were scooped out and served warm. Aside from the crust, this sounds pretty close to what we have today for pumpkin pie.

The next time you picture a typical Thanksgiving dinner, try throwing in a few images of the First Thanksgiving and see how your table-scape changes. Happy Thanksgiving!

Apricot Ham With Orange Mustard Glaze Recipe

6 to 7 lb halved ham, cooked, bone in
6 oz package of dried apricot halves
2 Tbsp whole cloves
1 cup water
1 cup orange marmalade
3 Tbsp coarse ground Dijon mustard

Preheat your oven to 325 degrees. Put ham on cutting board, fat side up, and carefully trim off the majority of the outside crust, exposing the remaining thin layer of fat.

Arrange the apricots evenly over the ham, sticking cloves in the apricots to hold them in place.

Set the ham, fat side up, carefully onto a rack in a large roasting pan, pour in the water around the edges of the pan, cover the roasting pan with aluminum foil, sealing the sides, and put in oven. Bake for 1-1/2 hours.

Prepare the glaze; put orange marmalade and mustard in a bowl and whisk until smooth.

When ham has baked for 1-1/2, remove from oven, remove foil, and brush glaze over the ham.

Put ham back in oven, uncovered, and bake for 30 minutes more, basting the ham with the glaze that drips into the roasting pan several times.

Remove ham from oven and let rest in roasting pan for 10 minutes, then remove to cutting board, slice and serve.

Will serve 10 to 12 with sides.

Traditional Spring Rolls Recipe

3/4 cup all-purpose flour
1/2 cup cornstarch
3 tsps peanut oil
1 3/4 cups water
peanut oil for frying
1 cup bean sprouts
1 cup finely shredded green onions
1 cup finely shredded carrots
2 cups sliced fresh mushrooms
1 cup finely chopped COOKED shrimp, pork, chicken or other protein
1 garlic clove, minced
1/4 tsp Chinese five spice seasoning mix
1 tsp soy sauce
1 tsp sea salt

Prepare the spring roll skins.

Put the first 4 ingredients in a bowl and mix well until you have a thin batter. Lightly oil a 6 inch skillet and put over medium heat. For each spring roll, spoon 2 teaspoons of the batter into the hot skillet and give it a swirl to spread the batter thinly over the bottom of the skillet. Cook until the batter shrinks from the sides of the skillet. The spring roll skins should be dry but not browned at all. Flip out onto a plate and keep frying the batter into 'skins' until the batter is used up. You should end up with about 18 spring roll skins.
Now prepare the filling.

Put an inch of peanut oil in a wok, heat until very hot, then add the vegetables and stir fry quickly, for about 1 minute.

Add the meat and the garlic and cook for 1 more minute.

Add the remaining ingredients and cook for 1 more minute.

Remove ingredients from wok and let cool.

Prepare the spring rolls.

Lay the skins out on a work surface. Spoon a couple teaspoons of filling near the edge of the skin and roll up tightly, tucking in the top and bottom as you roll, using a little water to seal the edge.

When all the spring rolls are filled, you are ready to fry them.

Pour a couple inches of peanut oil into the wok over high heat. When oil is very hot and sizzles, carefully drop in a couple spring rolls and deep fry them in the oil, turning once to make sure all sides get crispy and golden brown. Remove each one as they cook and put on a rack to drain. Don't overcrowd the wok; fry only a few at a time.

Serve room temperature.

Will make about 18 spring rolls.

Tomato Egg Drop Soup Recipe

4 ripe tomatoes
2 large eggs, beaten
2 tsp sea salt
2 tsp cornstarch dissolved in 2 tsp water
2 tsp sesame oil
4 green onions, chopped

Wash and slice the tomatoes thinly capturing the juices; set aside.

Fill your wok with fresh water and put over high heat.

When the water comes to a boil, slowly pour beaten eggs into the rapidly boiling water; do not stir or disturb too much.

When the egg sets and becomes yellow in color, add the tomato, sprinkle in the salt, then gently stir in the cornstarch mixture, cooking about 1 more minute.

Remove from heat and drizzle in the sesame oil and top with the green onions, then serve in bowls.

Will serve 2.

Tender Gingered Beef Strips Recipe

1 lb lean beef tenderloin
1 bunch scallions
1 inch ginger root, peeled and chopped
2 Tbsp white wine
1 1/2 tsp fine sea salt
sea salt and black pepper, optional

In a heavy pot, add the beef and just enough water to cover the beef; don't fill the pot with water.

Arrange the scallions and ginger on top of the beef, then drizzle the white wine into the water and sprinkle the salt all over.

Put a lid on the pot, bring the water to a boil, then turn the heat down to very low and simmer for 2 hours.
Remove the pot from the heat, take the lid off, but leave the beef in the liquid until it cools to room temperature.

Take the beef out and put it on a cutting board and carefully cut very thin slices down the length of the tenderloin.

Fan out the pieces on a platter and drizzle some of the juice from the pot over the top, then sprinkle with sea salt and black pepper if you wish and serve room temperature or chilled.

Will serve 6 to 8 as an appetizer.

Szechwan Meatballs With Lemon Coconut Noodles Recipe

8 oz Chinese egg noodles
1 Tbsp sesame oil
1/2 lb ground beef
1/2 lb ground pork
1 Tbsp grated ginger root
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 tsp red pepper flakes
1/2 tsp Szechwan pepper
1/2 teaspoon sea salt
3 green onions, chopped
2 garlic cloves, grated
1 large egg, yolk only
peanut oil for frying
1 Tbsp peanut oil
1 lemon zested and juiced
1 can (14 oz) unsweetened coconut milk
1 Tbsp fish sauce
1 Tbsp Sriracha hot chili sauce
chopped fresh cilantro for serving

Cook the egg noodles according to package directions, drain well and put into a bowl then add the sesame oil and toss well to combine; cover and set aside.

In a separate bowl, mix together the ginger, fish sauce, rice wine vinegar, pepper flakes, Szechwan pepper, sea salt, green onions, garlic, and egg yolk.  To this mixture, add the ground beef and ground pork, mixing together until just blended. Do not over handle the meat as it will get touch. Divide the meat mixture into 12 equal parts and roll into meatballs with your hands; set aside.

Get your wok ready. Place it over high heat, add enough peanut oil to come up to 1/2 inch in the wok. When oil is very hot, fry several meatballs at a time, making sure you don't overcrowd the wok. Turn the meatballs over making sure all sides are golden brown, then remove to a paper towel covered rack. The meatballs should be thoroughly cooked in about 5 minutes.

Wipe the wok clean, then make the sauce. Add 1 Tbsp peanut oil to the wok, then stir in the lemon zest, lemon juice, and coconut milk, stirring and cooking for about 3 to 4 minutes or until reduced and thickened slightly. Now add the fish sauce, Sriracha, and meatballs into the wok and cook until heated through, then remove the meatballs with a slotted spoon to a platter, leaving most of the sauce behind in the wok.

Add the cooked noodles to the wok now and stir, coating well with the sauce that remains in the wok and heating the noodles thoroughly, then scrape noodles and sauce out of the wok onto the platter with the meatballs, sprinkling cilantro on top of everything. Serve hot in shallow bowls.

Will serve 4 to 6.

Szechwan Beef And Kale Stir Fry Recipe

1 lb fresh kale
1/2 lb lean beef, thinly sliced
1 tsp cornstarch
1 tsp soy sauce
1 Tbsp peanut oil
1  whole dried hot chili
1 tsp Chinese chili bean paste
2 garlic cloves, minced
1 Tbsp grated ginger root
1 Tbsp oyster sauce
1 Tbsp water
1 tsp sea salt

Wash and trim the kale of any stems, then cut into thin strips; set aside.

Put the sliced beef in a glass bowl, sprinkle in cornstarch and soy sauce and toss to coat well; set aside.

Put your wok over medium-high heat, add the peanut oil and the whole hot chili and fry, stirring constantly, for 1 to 2 minutes, then remove chili from oil and discard chili.

Add the sliced beef to the hot oil in the wok and stir fry until just cooked, about 2 minutes; remove and set aside.

Add the kale and stir fry until slightly wilted, about 2 minutes, then push the kale up the sides of the wok.

Into the middle of the wok add the chili bean paste, garlic, ginger, oyster sauce, and water and cook, stirring, for 1 minute.

Add the beef back into the wok and mix together with the kale, stirring and cooking just until everything is heated through again and well blended. Serve immediately over hot cooked rice.

Will serve 4 to 6.

Szechuan Mapo Tofu Recipe

1/2 cup chicken stock
1 tsp cornstarch
2 tsps soy sauce
1 Tbsp peanut oil
2 garlic cloves, minced
1 inch ginger root, grated
4 green onions, chopped
1 Tbsp salted (fermented) black beans
1 tsp Szechuan pepper
3/4 to 1 lb ground pork
2 tsp chili bean paste
1 lb soft tofu, drained well and diced into bite size squares
cooked rice for serving

Put the chicken stock, cornstarch, and soy sauce in a bowl and mix well until the cornstarch is dissolved; set aside.

Put your wok over high heat and add the peanut oil, garlic, ginger, and green onions, stirring for 1 minute.
Add the salted black beans and Szechuan pepper, stirring for 1 minute.

Now add the ground pork, breaking it up into little pieces while you stir fry until the pork is no longer pink.

Stir in the chili bean paste until combined well, then add the tofu and gently toss to combine, then push up to sides of wok.

Re-stir your cornstarch mixture and pour into the center of the wok, stirring gently until it thickens, then push everything into the middle and gently stir again before serving hot, spooned over rice.

Will serve 4 to 6.

Sweet Spiced Roasted Pork Tenderloin Recipe

1 lb lean pork tenderloin, cut in lengthwise into thin strips
3 garlic cloves, grated
1 tsp sea salt
1 tsp soy sauce
1 tsp honey
1 tsp rice wine
1/2 tsp Chinese 5 Spice seasoning
1/2 tsp grated ginger root

Put the garlic cloves and salt in a large bowl and crush together until blended, then add the remaining ingredients and stir to combine. Add the pork pieces and use your hands to coat the pork well with the mixture. Cover and let sit for 15 to 30 minutes to marinade.

Preheat your oven to 400 degrees.

Lay the pork pieces out on a rack over a roasting pan filled with water.

Roast in preheated oven for 30 minutes, then turn the pork and roast for another 15 minutes.

Remove to a work surface and slice very thin to serve. May be served over rice, noodles, greens, or by itself with dipping sauces as an appetizer.

Sweetened Hot Chili Tofu And Pepper Stir Fry Recipe

1 lb firm tofu
2 to 4 Tbsp hot chili sauce, to taste
1/2 cup water
2 tsps cornstarch
3 tsps brown sugar
3 tsps rice vinegar
2 tsps soy sauce
2 tsps salad oil
1/2 tsp sesame oil
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 clove garlic, minced
1 inch ginger root, minced

Prepare tofu for frying: Wrap several layers of paper towels around the tofu, then set on top of a plate. On top of the tofu set a cast iron skillet or other heavy object. This will help press out the excess liquid helping the tofu get drier in order to fry better. Let the tofu drain like this for at least 30 minutes.

Unwrap the drained tofu and place on cutting board. With a sharp knife, slice the tofu into 1/2 inch thick bite-size squares; set aside.

Prepare the sweet and sour sauce: Put the next 8 ingredients in a bowl and whisk until smooth and well blended; set aside.

Fry the tofu:  Put 1/4 inch of peanut oil in a skillet over high heat and add tofu pieces, frying in batches, turning over once, until tofu is golden brown in color, removing each piece to a paper towel covered rack to drain.

Put meal together:  Put large wok or skillet over high heat and add 1/2 inch of peanut oil. When wok becomes very hot, add the red bell pepper and green bell pepper pieces and stir fry until just crisp-tender, about 1 minute.

Add the garlic and ginger root and stir for 30 seconds.

Pour in the sweet and sour sauce and stir, cooking until sauce thickens.

Add the tofu pieces to the wok and stir gently, combining all ingredients. Serve hot over rice.

Will serve 4 to 6.

Homemade Sweet And Sour Sauce Recipe

3 Tbsp peanut oil
1/2 tsp finely chopped green onions
1/2 tsp finely chopped ginger root
1/2 tsp finely chopped garlic
3 Tbsp vegetable stock or water
3 Tbsp white rice vinegar
3 Tbsp soy sauce
3 Tbsp brown sugar
1 Tbsp cornstarch dissolved in 1 Tbsp water

Put peanut oil in a pot over medium heat and, when hot, add the onions, ginger, and garlic; stir and cook just until fragrant; about 1 minute.

Add the stock, vinegar, soy sauce, and brown sugar and whisk until combined.

Allow to come up to a gentle boil, then slowly stir in the cornstarch mixture and continue stirring until sauce thickens. Add more water if the sauce becomes too thick for your liking.

Remove from heat and allow to cool. Store in refrigerator until ready to use, or use immediately.

Yields about 1 cup of sauce.

Steamed Ginger Mushroom Chicken Recipe

2 lbs chicken meat
1 Tbsp salad oil
1 tsp cornstarch
1 tsp salt
1 tsp szechuan or brown sauce
2 cups fresh mushrooms, sliced
1 inch ginger root, sliced thin
4 dates, chopped
4 green onions, cut into thin strips
cooked rice for serving

Get your steamer ready.

Cut the chicken into thin strips and put into a large bowl.

In a separate bowl, whisk together the salad oil, cornstarch, salt, and szechuan sauce, then pour over the chicken and toss together.

Layer the ingredients into a steamer basket, starting with the chicken, then the mushrooms, ginger and dates. Steam for 30 minutes.

Spoon over rice with onions placed on top of each serving.

Will serve 4 to 6 over rice.

Steamed Egg And Pork Recipe

1/2 lb ground pork
1 tsp sea salt
2 tsps soy sauce
6 eggs, beaten
1/4 cup water
1/4 cup chopped green onions

Pour about 1/2 inch of peanut oil in wok over high heat and cook ground pork just until no longer pink, about 1 minute, then stir in salt and soy sauce; set aside.

Put beaten eggs into the top of a double boiler, then stir in the cooked pork, water, and the green onions.

Let cook for 10 to 15 minutes or until eggs set.

Spoon out and serve over fresh greens or noodles.

Will serve 2 to 4.

Spicy Sour Fish Soup Recipe

1 to 1-1/2 lb white firm fish
1/4 cup cold water with 1 tsp cornstarch, mixed
2 tsp white wine
1/4 tsp salt
1/4 cup white wine
4 cups vegetable broth
1 tsp chopped scallions
1 tsp finely chopped ginger root
1/2 tsp sea salt
1 Tbsp white rice vinegar
1 tsp hot chili oil
1 tsp soy sauce
1 tsp sesame oil
1 tsp chopped cilantro leaves

Cut the fish into 1 inch long pieces and put in a large bowl. Pour into the bowl with the fish the water-cornstarch mixture along with the 2 tsp white wine and the 1/4 tsp salt, and toss until fish is well coated.

Put wok over high heat, add an inch of peanut oil, and when very hot, add fish and cook quickly, stirring constantly until fish is golden brown; push fish up to the sides out of the oil.

Add the wine and broth to the middle of the wok, bring to a boil, then turn heat to low and add to the liquid in the middle the scallions, ginger, salt, vinegar, chili oil, and soy sauce, stirring to combine.

Cover the wok and cook for 15 minutes on low.

Uncover the wok, push the fish into the liquid and add the remaining ingredients, stirring to combine.
Serve immediately in bowls.

Will serve 2 to 4.

Spiced Fish Nibbles Recipe

1/2 lb firm white fish
1/2 tsp white wine
1/4 tsp fine sea salt
1 1/2 tsp cornstarch
1 egg white
2 tsp chili oil or any spicy oil you like

Carefully slice the fish into very fine shreds.

In a glass bowl, whisk together the wine, salt, cornstarch, and egg white until smooth, then add the fish and stir to coat well.

Bring a pot of cold water to a boil, then add the shredded fish and boil for just 1 to 2 minutes or until fish is cooked.

Immediately pour fish out into a colander to drain well. Once the water has drained off, put the fish into a clean glass bowl, sprinkle with the chili oil and toss well to coat the fish.

Serve as a snack or appetizer.

Tips For Understanding The Methods Of Chinese Cooking

Learning about Chinese cuisine involves not only understanding the harmony of ingredients and flavors, it also requires some knowledge of the methods used in cooking the food. If you dig deeply, you will find several dozen specific techniques for cooking, but each falls under a simple category.

Let's take a look at the basic four categories and a few specifics under each method.

Oil

You will probably be familiar with oil cooking first, as you will likely try your hand at stir-frying when you begin cooking Chinese cuisine. But oil cooking also encompasses the methods of deep-frying, shallow-frying, and braising.

Stir-frying is done with only a little oil at a very high, fierce heat. Deep-frying uses more oil, heated at a medium to high heat. The food may be coated with dry ingredients or a wet batter, or may be left as is with no coating. Shallow-frying is done using medium to low heat. You'll often see whole fish fillets cooked in this method.

Braising is a little bit different from these other methods as the ingredients may be cooked separately first by stir-frying, then added back together and combined with a liquid and thickening agent to create a sauce. The dish is still cooked quickly and removed, not allowing the ingredients to stew.

Water

Cooking with water also means cooking with other liquids. You'll be boiling, poaching, or simmering ingredients in water, broth, tomato juice, wine, etc., and in a wok, most likely.

Boiling is often done rapidly over high heat to create stock, cook soup, or to blanch vegetables. Poaching is done at a medium to low heat to cook fish, for instance. Often, broth or other liquid is used to poach foods in order to add more flavor.

Simmering is done at low heat and is used to stew foods and flavors together. A recipe may call for ingredients to be stir-fried first, then brought together in the wok and put over low heat, covered, and simmered until the ingredients are tender and soft. Gravy and sauces are usually produced this way.

 Steam

This method is favored by many health conscious folks who want to avoid oils in their cooking. Steam is produced by rapidly boiling liquid, then the food is suspended in some fashion over the boiling liquid and allowed to steam until tender.

There are steamers you can use just for this purpose, or you can suspend a basket over the liquid in a wok. Steaming is used to cook food entirely, but may also be used to prepare food for cooking. Some vegetables in particular may benefit from steaming before they are stir-fried. Dense vegetables such as carrots will cook faster in the stir-fry method after they have been steamed.

Steaming is also a preferred method when cooking tougher cuts of meat. The meat becomes tender when steamed and is then ready to braise, fry, or add to soup.

Fire

Not all Chinese cooks had ovens available, so this method was often more like a barbecue over an open flame or in a fire pit. Meat would typically be seasoned or marinaded, then put into a heavy pot with a lid, and roasted. The pot was basically an oven. Roasting or baking could also be done in a tightly sealed pot submerged into a fire pit.

Smoking food was also accomplished with a fire pit, sometimes with a grill of some sort suspended over the fire. Depending on the flavor the cook wants to infuse the food with would determine what fuel was used to burn in the pit. Items like bamboo leaves, tea leaves, and bundles of herbs would be favorites to smoke and flavor the food.

Of course, this is just a snapshot of the techniques used to create Chinese cuisine. There are dozens more, but this list will get you started. Once you master these few, go ahead and explore the others and enjoy!

Sparerib And Napa Soup Recipe

1 lb pork spareribs, cut into small chunks
3 garlic cloves, peeled and smashed
5 cups water
1 head Napa cabbage, cut into thin strips
4 dried mushrooms, soaked in water, then cut into strips
1 Tbsp rice wine (or any white wine)
1 tsp salt
1/2 tsp ground pepper

Get out a heavy soup pot and put over medium-high heat. Add the spareribs, smashed garlic, and water to the pot. Bring to a boil, then turn heat to low and cover pot. Simmer very gently for 1 hour.

Remove pot from stove and let cool slightly, then remove bones and any extra fat if you wish from the mixture.

Put pot back on low heat and add the cabbage, mushrooms, wine, salt, and pepper and bring mixture to a gentle simmer and let cook for 15 minutes or until the cabbage is tender.
Taste and add more salt and pepper if desired and serve hot.

Will serve 2 to 4.

Simple Chinese Brown Sauce Recipe

2 Tbsp soy sauce
1 cup water
1 Tbsp grated ginger root
1 garlic clove, minced
1 Tbsp cornstarch
1 Tbsp molasses

Put all ingredients in a glass jar with a good seal (like a canning jar), make sure lid is on tight, and shake jar vigorously until frothy and well blended.

Store in refrigerator until needed for a recipe. It will keep for several months.

Makes about 1-1/4 cups of sauce, but may easily be doubled or tripled.

Tips For Understanding The Four Styles Of Chinese Cuisine

When you visit a Chinese restaurant for the first time, you may be confused, and even overwhelmed, by the wide variety of items on the menu. Not only are there a vast array of ingredients, but the flavors are all over the board. To put it simply, all Chinese food is not alike!

Of course, when you look at a map of China, you can see why this cuisine may vary so much. China is very large with an incredible landscape filled with every kind of topography you can imagine, from snow-capped mountains, to deserts, to fresh water, to salt water, and everything in between.

Because of the differences in climate and landscape across China, the cuisine naturally changes. There are countless regional differences, but for this discussion we will focus on the four styles, or schools, of Chinese cuisine. Each style, or category if you like, of cooking will have sub-categories that you may recognize. But, to keep things simpler, we'll stick with the four main categories. Let's take a look.

Yue - This cooking style is probably better known to most people as Cantonese cuisine. The cooking style comes from the Guangdong province in the south China region. Fresh ingredients which are  skillfully cooked is the trademark of this style. Stir-frying is often the cooking method of choice as it maintains the integrity of the delicate seafood and vegetables. Over-cooking and over-seasoning would be considered bad manners by any Yue style cook.

Lu - Across the Shandong province in the north China region, you will find a hearty blend of ingredients including noodles, garlic, seafood, and soy sauce. A variety of soups, whether clear or creamy, often form an important part of the meal and have historical methods which are stringently followed in this school of Chinese cuisine. Fresh, tender ingredients highlight the Lu dishes.

Chuan - This familiar category of cuisine is well known by many as szechuan. Most people who have ordered from a Chinese menu have seen this style of cooking. Originating in the Sichuan province in the south-west region of China, this food is very spicy and richly seasoned. You'll find lots of chili peppers and garlic in these familiar dishes, along with the every popular szechuan peppercorns. The dishes are not only spicy, but they are often saucy and flavored with sesame paste or oil, ginger, and plenty of peanuts. The ingredients are cooked in a variety of ways, but always to maintain the integrity and texture of the food and the multiple flavor profiles present.

Su - This region of China, the Jiangsu, is greatly influenced by its major feature - the Yangtze River. For that reason, you would expect to see plenty of freshwater fish, shellfish, and duck on the menu, and you wouldn't be disappointed. Delicately prepared, the natural sweetness of the ingredients is maintained. Along with the foods harvested from the river, you will find dishes featuring rice, bamboo shoots, tea leaves, wild mushrooms, and plenty of local fruit. Color, texture, and shapes all play a part in preparing pleasing meals in the Su tradition.

Within each of these four categories of Chinese cuisine, you will find many other styles of cooking, each very specific to its own region. But, for the casual observer or eater of Chinese cuisine, knowing just these basic four will help you understand a menu better, or even dig into a recipe a home with more skill and enjoyment. Have fun getting to know this complicated, and delicious, cuisine!

Shrimp Cantonese In Black Bean Sauce Recipe

1-1/2 lbs large shrimp
1 tsp salted black beans
1 garlic clove, finely grated
1 tsp soy sauce
1 pkg flat rice noodles
2 Tbsps peanut oil
1 garlic clove, chopped
1 inch ginger root, chopped
2 shallots, chopped
1/2 cup hot water
2 tsps cornstarch dissolved in 1 tsp cold water
1 egg, beaten
chopped green onion

Peel and clean the shrimp,then cut in half lengthwise; set aside.

Smash together the salted black beans, garlic, and soy sauce; set aside.

Soak the flat rice noodles in boiling water for 10 minutes; drain well and set aside.

Put the peanut oil in a wok over high heat, add the prepared flat rice noodles and stir fry for about 2 minutes; remove to a bowl and set aside.

Add the shrimp to the wok, stirring for 2 minutes, then add the chopped garlic, ginger, and shallots and continue cooking and stirring until shrimp is pink, about another 2 minutes; push shrimp up the sides of the wok.

Add the salted black bean mixture to the middle of the wok and stir for 1 minute minute, then carefully add hot water, stir until combined, then add the cornstarch mixture and stir again until sauce thickens slightly.

Add the egg to the middle of the wok, stirring until set, then push the shrimp back into the middle of the wok, stir, then add the flat rice noodles and stir until combined and everything is hot. Serve hot in large bowls with chopped green onion on top.

Sesame Pork Fried Wantons Recipe

25 to 30 wanton skins
peanut oil
3/4 lb fresh ground pork
1/2 cup finely chopped water chestnuts
1 tsp cornstarch dissolved in 1 tsp water
1 tsp sesame oil
1/2 tsp fine sea salt
1/2 tsp rice or white wine
1/4 tsp black pepper
sesame seeds for finish

Put the ground pork, water chestnuts, cornstarch mixture, sesame oil, sea salt, white wine, and black pepper in a bowl and mix until well blended.

Lay the wonton wrappers out individually on a work surface.

Spoon about 1 to 1-1/2 teaspoon of filling slightly off-center in the middle of each wonton wrapper, then fold the wrapper diagonally up and over the filling, meeting the edges together into a triangle shape. Moisten the open edges slightly with water and fold over a little, pinching them closed. Repeat to use up all the filling; this recipe should fill 25 to 30 wontons wrappers.

Put a wok or deep skillet over medium-high heat and fill with about 2 inches of peanut oil. Carefully drop a few wontons at a time into the hot oil and fry until golden brown. Remove to a paper towel covered rack and sprinkle with sesame seeds while still hot. Repeat for all the wontons.

Serve warm.

Enjoy Exploring The Flavors Of Chinese Cuisine

The Flavors Of Chinese Cuisine Simplified

Thousands of years ago, it was discovered by Chinese cooks and philosophers that a variety of ingredients, mixed together artfully, creates a harmonious meal. When multiple foods  blend together, our taste buds are happy.

But, along with the main ingredients in a Chinese recipes, you'll notice a few pinches of this and a drizzle of that added to the dish. Don't let the dribs and drabs of these ingredients fool you - their importance is huge!

We're talking about the flavors we must incorporate in Chinese cooking if we want our meal to be a delicious success.  Let's look at the basic 5 flavors we all know and what ingredients we might use to achieve that taste:

Salty

Of course you'll find this flavor in table salt, but also in products that are made with salt, such as soy sauce. Experiment with a variety of salts to find a flavor palate you really enjoy. You'll be amazed at the choices you'll find for an ingredient as simple as salt.

Sweet

Refined white sugar, brown sugar, molasses, honey, jams and jellies can be used to produce the sweet flavor in a dish. Raw sugar and sugar cane is a favorite of many cooks who want to produce the purest sweet flavor they can.

Sour

This is the flavor that makes your lips pucker. Sometimes confused with the bitter flavor, sour flavor has more of a mouth-watering effect. Rice vinegar is a good example, but tomato paste and plum sauce are also nice and sour when made properly.

Bitter

When you taste a bitter food, your mouth should have more of a drying sensation. Almond paste, citrus zest, and some herbs will give you this taste. This flavor isn't always understood and often cooks try to avoid it entirely. The next time you zest an orange, give it a taste before you add it to the recipe and see if you can pick out the bitter flavor. I think you will be pleasantly surprised.

Hot

This flavor can be confused with spicy. However, a spicy taste is usually a combination of flavors, not just heat. You'll get plenty of heat with chili peppers, Szechuan peppercorns, dry and prepared mustard, and even fresh ginger root. Again, think of the sensation of heat rising up into your sinuses and you'll get the picture.

Each of these flavors is enjoyable on its own, but the real taste treat comes when you combine them. Remember, the idea behind Chinese cuisine is the harmony of flavors. Some simple combinations that every Chinese cook knows how to make and use are:

Sweet and Sour - combine sugar and vinegar

Sweet and Salty - combine salt and soy sauce

Hot and Sour - combine chili sauce and vinegar

Salty and Hot - combine soy sauce and mustard

Once you learn these basic mixtures, you will be able to start blending even more flavors together to create a greater variety. That's the fun of Chinese cooking – there are not limits to the imagination and experimentation. Enjoy exploring these flavors... and more!

Quick Curried Bean And Bamboo Udon Recipe

2 Tbsps peanut oil
2 carrots, sliced into thin strips
1 stalk celery, sliced into thin strips
1 can (8 oz) sliced bamboo shoots, drained
1 can (14 oz) bean sprouts, drained
1 Tbsp soy sauce
1/2 Tbsp Chinese curry paste
1 large lemon, juiced
1 garlic clove, minced
1/2 to 1 Tbsp hot chili sauce, to taste
4 to 6 cups hot cooked udon noodles

Put a large skillet or wok over high heat, add oil, and when the oil sizzles add the carrots and celery and cook, stirring, for 1 minute, then add the bamboo shoots and bean sprouts and cook, stirring, for 1 more minute.

Push the vegetables up to the sides of the wok, then add the soy sauce, curry, lemon, garlic, and chili sauce to the middle of the wok and stir for 30 seconds, then add the udon noodles and push the vegetables into the noodles, stirring to combine.

Immediately remove from heat and serve hot.

Practical Peking Duck Recipe

8 oz boneless duck breast halves, thawed, skin removed
2 tsp peanut oil
1/3 cup hoisin sauce
1 orange, juiced and zested
2 tsp Sriracha hot chili sauce
2 tsp sesame oil
1 cucumber, peeled and cut into thin sticks
2 green onions, cut into thin strips
2 tsp sesame seeds
rice for serving

Put a large heavy skillet over medium-high heat, add the peanut oil, and when it is sizzling hot, add the duck. Cook the duck for 2 minutes, turn and cook an additional 2 minutes, then turn the heat down to medium, cover the skillet, and cook the duck for an additional 10 minutes, turning once.

Remove the duck to a platter and cover to keep warm.

In a small saucepan over medium-low heat, combine the hoisin sauce, orange juice and zest, and Sriracha sauce. When the sauce is hot, remove from the heat and stir in the sesame oil.

To serve, thinly slice the duck and arrange on a platter, then pour over the top the sauce and sprinkle the cucumber, onions, and sesame seeds on top. Serve over rice.

Will serve 2 to 4.

Cook The Perfect Chinese Meal With This Equipment Guide

The Essential Chinese Cuisine Cooking Equipment Guide

Browse the aisles of your favorite kitchen store or search the internet, and you will find a vast array of cooking equipment to create delicious Chinese cuisine. Each item will appear to be essential in producing the perfect Chinese meal.

However, for thousands of years the Chinese have been turning out beautiful food without the use of more than a few utensils. Perhaps we should learn how to do the same. Let's take a look at the four really essential pieces of kitchen equipment in order to make authentic Chinese cuisine.

Knives

Sometimes you will hear the term "Chinese cleaver" used to describe the knife used for all the preparation work required in a Chinese recipe. A cleaver is typically a very hefty knife much like a butcher would wield. This is not what we need in Chinese cooking. But, when you go into a store to find the knife you need, this may be the term the clerk will use. But, let's see what you really need.

In reality, you will probably use several knives and they each must be versatile. If made properly, the knives will be light in weight and easy to handle, even the largest knife you choose.

If you are planning on chopping through a lot of bones, such as cutting apart chickens or ribs, you will need a large 'chopper' with a blade about 9 inches long and 4 inches wide, more or less to fit your hand. However, a smaller 'slicer' knife will work for most cooks who are mainly slicing meat and vegetables into uniform sizes for stir fry recipes.

Most cooks will prefer a knife in between a large chopper and a small slicer. There are many knives on the market now that are a shorter version of the large chopper, but still have a wider area than the slicer. With the front tip of this medium size knife the cook can easily slice small pieces of food, while with the wider back end of the knife the cook can cut through larger pieces of meat and even bones.

Picking the right knife is important for other reasons, as well. The knife you choose must do double, triple, or even quadruple duty when it comes to food preparation work. You will be using the flat side of your knife to smash garlic and other spices. Then you will be using your knife to scrape chopped foods off the cutting board to move over to the wok. You may even use the handle end of the knife to pound and blend spices.

As you can see, the knife you choose must be well thought out. Make sure it fits your hand perfectly, is well balanced and sturdy. Buy the best knife, or knives, your budget will allow, keep them clean and dry and well sharpened and you can't go wrong.

Cutting Board

Shopping for this kitchen essential can also make your head spin. There are so many options to consider, it's hard to know which is the best. Trial and error may be your best teacher, but there are a few items to consider before you get that far.

Wood is the traditional material for cutting boards or chopping blocks in a Chinese kitchen. You will find small, thin cutting boards that are suitable, but not very desirable. Instead, look for large boards, at least 16 to 20 inches wide to keep from having to chase pieces of food across the counter top. Choose a thick board, at least 3 inches thick, to keep from hitting your knuckles on the counter top as you chop your food.

Season new wood cutting boards by rubbing a good cooking oil into the wood, letting it soak in thoroughly, then rinsing the board off with hot water and drying it well. To wash the board, simply use the edge of your knife to scrape the surface, then run the board under hot water and let dry in a well ventilated area. Don't let your cutting board soak in water and don't  wash it with harsh soap. If you feel you must scrub your board, dampen it with fresh water, sprinkle salt over the board, and wipe down with a clean cloth, then rinse well with hot water and dry thoroughly. Store the board standing on its edge, preferably on a rack so air circulates all around.

Having more than one cutting board is a good idea when it comes to keeping your cutting surfaces healthy. Cross-contamination is a serious issue, especially when dealing with raw poultry and other meats. Most cooks today prefer to have several cutting boards available for this reason; one for raw meat, one for vegetables, and one for cooked foods.

Plastic cutting boards have become more popular for this reason. You may want to keep two or three plastic boards handy for cutting just raw meat in order to eliminate this concern. Save your pretty wooden cutting boards for chopping herbs and vegetables if the idea of cross-contamination worries you.

Wok

Most often thought of as the stir-fry essential, a wok is really an all-purpose Chinese cooking utensil. The shape of the wok makes it perfect for many recipes, including, but not limited to, stir frying. A large skillet is not a substitute for a wok.

A good wok should be made of heavy material, have a slightly rounded bottom, and have high sloping sides. It should fit on a ring-shaped stand that sits on top of the burner on a stove and holds the wok upright but allows for some tipping of the wok by the cook. There are electric models available, but the basic stove-top variety works just as well, if not better in some opinions. You will also find single handled and double handled models, and a variety of sizes, as well. The lid serves many purposes, so make sure it fits well, has a high dome, and has a good handle on top.

The shape of the wok, the high sloping sides and slightly rounded bottom, is what makes the wok suitable for stir frying. The oil sits in the bottom, heating very hot, then as the food is fried it is pushed up the sides out of the hot bottom, and the next food is added to the bottom, again frying and sliding up out of the way.

A proper wok should be made of very sturdy metal which will withstand high heat making it equally suitable for deep frying. You only need to fill the bottom with oil, bring the temperature up and add the foods. Having the high sides of the wok makes the oil less likely to bubble over when the food is added as it might in a more shallow skillet. And, having more depth means the oil maintains the high heat better. Using the proper wok and a high heat oil makes the perfect combination for quickly deep frying foods.

The wok is also used for steaming, braising, and even smoking foods. You may even simmer soup in your wok. Many woks come with baskets and tools to set the wok up for these cooking methods. Make sure the domed lid fits well if you chose to use your wok for any of these cooking methods. The condensation on the inside of the lid should slide down the sides of the lid, and not directly on the top of the food, so check for a high dome shape on the lid when you buy your wok.

Stir and Scoop

When you purchase a wok set, you will most likely get some kind of a paddle or spatula and a scoop. The most versatile tool for stir frying will be a long handled wide scoop. This will have a heat-proof handle and be of fairly large size. You will use this tool most often for stir frying and for transferring the food out of the wok onto platters.

A slightly rounded spatula or shovel with a long heat-proof handle is useful especially when frying large pieces of meat or fish. You may also want to invest in a 'spider' which is just a large wire mesh scoop used to remove food from the wok while leaving the oil behind.

One, two, or three of these utensils will come in handy at some time when you are cooking with your wok, but if you only have one, you'll get along just fine. Whatever you choose, be sure it fits in your hand comfortably and it has a sturdy heat-proof handle.

These are the basic 4 items you will need when outfitting your kitchen to cook Chinese cuisine. You can start with one knife, one cutting board, a wok, and one stirrer, and cook up a great meal. Or, you can invest in several of each item if you wish. Where you start depends on you and your budget. The most delicious meals are often the simplest, so start small and enjoy the big flavors of Chinese cuisine!

Pineapple Chicken Stir Fry Recipe

4 cups diced chicken meat
4 cups diced pineapple
2 cups diced green peppers
2 cups diced celery
1 cup diced onion
2 eggs, beaten
1 tsp cornstarch
1 Tbsp grated ginger root
1/2 cup white rice vinegar
1/4 cup white wine
1/2 cup broth (chicken or vegetable)

Get out a wok or large skillet and good high-heat frying oil, such as peanut oil.

Dice the chicken, pineapple, and vegetables in equal sizes, about 1 1/2 inch pieces, putting the chicken in a separate bowl.

Whisk the beaten eggs together with the cornstarch, then pour the mixture into the bowl with the chicken and stir to coat well.

Heat an inch of oil in the wok until very hot, then quickly stir in the chicken, cooking and stirring just until it becomes golden (no pink left). Remove to a plate; set aside.

Add more oil to the wok and bring back up to very hot, then quickly stir in the pineapple, pepper, celery, and onion and cook just 2 minutes, then add the ginger, vinegar, and wine, stir, then add in the chicken, and stir just until heated through, about 1 minute.

Stir in the broth, then cover wok and remove from heat; let stand for 2 to 3 minutes.
Taste and add salt and pepper as needed.

Will serve 4 to 6 over rice.

Homemade Moo Goo Gai Pan Recipe

1/2 cup water
2 tsps soy sauce
2 tsps white wine
4 tsps cornstarch
1/2 tsp brown sugar
1 cup shaved carrots
1 lb fresh mushrooms, cut in half
2 cups snow peas, fresh or frozen
1 lb chicken meat, cut into thin strips
2 garlic cloves, grated
4 oz sliced water chestnuts

Put first 5 ingredients in a bowl, whisk until smooth, then set aside. This is your cooking sauce.
Put a wok over high heat with about 1 inch of oil.

Add the carrots and stir fry for about 2 minutes, then add mushrooms, stir fry for another 2 minutes, then add the snow peas and stir fry for about 1 minute; remove mixture from wok.

Add the chicken and cook, stirring, until the chicken is no longer pink, about 3 minutes.

Add the garlic and cook 1 more minute, then push the chicken up to the sides of the wok and add the sauce mixture into the center of the wok. Let it come to a boil.

Add back in the vegetables and add the water chestnuts, cooking just until heated through. Serve spooned over cooked rice.

Will serve 4 to 6 with rice.

For Successful Stir Frying Try These Simple Tips

One of the first, and some say best, methods you will learn for creating delicious Chinese cuisine is stir-frying. This term simply refers to frying foods quickly while stirring constantly.

Because you are frying the foods fast, the ingredients stay fresh, crisp, tender, and juicy, all at the same time, making this a great method for cooking. But, part of the success of stir-frying depends on preparation and know-how. Let's take a look at a few tips to get you started learning how to stir-fry the right way.

Cookware

There is no doubt about it - a wok is an essential piece of cookware for successfully stir-frying foods. Of course, you will see recipes that say you can use a large skillet, and this is true. But, a standard skillet usually doesn't have the sloped sides to accommodate the cooking method needed for a stir-fry. If you have a very large skillet with high, sloped sides, however, you basically have a wok. So, semantics aside, what you need in order to stir-fry is a very large skillet with high, sloped sides, or what is better known as a wok.

There are electric woks and stove-top woks, the one you choose is totally up to you. You may find an electric wok is easier to control, but some find they like being able to turn the heat up when they want. An electric wok may cool down when it cycles on and off, so this is something you just want to be aware of.

You will also need a good stirring utensil, such as a wide paddle or spoon. Be absolutely sure it has a heat-proof handle as you will be in close proximity to a lot of hot surfaces. You'll want a slotted or mesh spoon of some sort, such as a 'spider' strainer, to grab the food out of the wok as needed. And don't forget having plenty of big platters to hold the food as you remove it from the wok.

Ingredients

No matter what you are stir-frying, you want the best possible ingredients. Because you are using quick hot frying, the integrity of the ingredients is important. Save your wilted broccoli for the slow-cooker and put your fatty pork roast in the oven. Lean proteins, fresh seafood, and crispy vegetables are best in the wok.

When preparing your ingredients for the wok, keep in mind the density. In other words, cut the ingredients up to cook at about the same rate based on how dense each ingredient is and how much cooking time each will take.

For instance, cut your broccoli into florettes, but make sure you cut your carrots and celery smaller, especially if you are cooking them together. Thinly slice the chicken or meat so it doesn't burn on the outside before it gets a chance to cook on the inside. Seafood can often be left in larger pieces as it cooks faster.

Learning this sizing trick may take a time or two, but once you learn the method, the cooking gets easier.
And last, but not least, is the oil. You will find some recipes for Chinese dishes that, remarkably, call for olive oil or sesame oil for frying. This is a definite no-no. Both oils burn at relatively low temperatures making them both unsuitable for frying. Choose a 'high heat' oil such as peanut oil for stir-frying. Check the smoke-point of any oil you choose before using it to make sure it can reach the high temperature required for stir-frying.

Timing

Stir-frying success requires good timing. In order to get all your ingredients together and cooked properly, you'll need some preparation time.

We talked about cutting up the proteins and vegetables to fry properly. Some ingredients by their nature are more delicate, and no matter how you cut them, they will fry up fast. So, you will need to put your ingredients in order of what gets added first, second, third, and so on. For instance, carrots and celery would be one of the first ingredients added, whereas spinach  or green peas would definitely be added last.

After cutting up and arranging the ingredients, you will want to pre-mix any sauces you will be adding. Because stir-frying is fast, you don't have time to measure and mix cooking sauces in between stirring.

You will be cooking the ingredients just long enough to sear and seal in the juices. The produce should be crisp-tender and bright in color. The meat and seafood should be slightly browned on the outside while still juicy on the inside, but never raw. The quick cooking at a high temperature makes this possible. But, if you don't have your ingredients ready to go when you light that fire, the result will not be pleasing.

Do you feel like you could now tackle learning how to stir-fry? Go ahead! With these few simple tips, you are going to do just fine. Enjoy!

Mixed Shreds Lo Mein Salad Recipe

1/2 lb lo mein noodles
1 cup bean sprouts
1 cup finely shredded green bell pepper
1 cup finely shredded red bell papper
1 cup finely shredded carrot
1 Tbsp peanut oil, heated
1/2 Tbsp white rice vinegar
1 tsp sesame oil
1/2 tsp chili oil
1/2 tsp kosher or sea salt

Cook the lo mein noodles according to package directions, drain thoroughly, then toss in a bowl with the heated peanut oil; set aside.

Put a big pot of water on high heat, and when it comes to a rapid boil, drop in the vegetables, give them a stir for 30 seconds, then immediately remove them from the pot and lay out on a paper towel covered baking sheet to dry.

In a separate bowl, whisk together the vinegar, sesame oil, chili oil, and salt.

Combine the noodles and vegetables together in one bowl, pour over the vinegar-oil mixture, and toss until coated well.

Serve at room temperature.

Will serve 2 to 4.

Homemade Kung Pao Chicken Recipe

1-1/2 lbs chicken meat, diced
1 Tbsp white wine
1 Tbsp peanut oil
1 tsp cornstarch
1/2 tsp fine sea salt
1/2 tsp white or black ground pepper
1/2 cup water
2 tsps soy sauce
1 tsp white vinegar
1 tsp white wine
2 tsps brown sugar
2 tsps cornstarch
4 small dried hot chilies
1 red bell pepper, cut into strips
1 garlic clove, chopped
1 tsp grated ginger root
2 tsps salted black bean, finely chopped
1/2 cup salted peanuts
2 green onions, cut long thin strips

Put the chicken in a glass bowl along with the next 5 ingredients, tossing to coat the chicken well. Let stand for 15 to 30 minutes to marinade, stirring several times.

In a bowl, whisk together the water, soy sauce, vinegar, wine, sugar, and cornstarch; set aside.

Put a wok over high heat and add an inch of peanut oil. When oil is very hot, add the dried hot chilies and cook, stirring, until the chilies get darker, then scoop out of wok with a strainer or slotted spoon and set aside.

Add red bell pepper to wok and stir fry just until starting to soften, then add in the marinaded chicken and stir-fry until chicken is no longer pink, about 2 to 3 minutes. Now add the garlic, ginger, and salted black bean, and cook stirring for 1 minute, then add the peanuts and chilies, then pour in the wine/vinegar sauce, bring to a boil and let cook only until the sauce has thickened. Remove from heat and serve over rice.

Will serve 4.

Tips For Preparing Chinese Cuisine

Learning Food Cutting Tricks For Perfect Chinese Cooking

In order to successfully cook Chinese cuisine, you must first learn the most important rule in food preparation - how to cut. If you don't cut it right, it won't cook right, which is what we're saying.

You will find in the earliest references to Chinese cooking, the cutting of the ingredients takes precedence over just about everything else. Cutting the pieces up properly not only is important for serving with chopsticks, it keeps cooking time down to a minimum. This both saves on fuel and maintains the delicate integrity of the fresh ingredients. Cutting food properly also maintains the harmony of the dish, which is so important to Chinese cuisine.

So, let's take the guess work out of cutting up the ingredients for your Chinese meal with these basic guidelines.

Cooking Method

You'll need to know which type of cooking method your recipe requires before cutting up the ingredients. Stir-fry dishes typically need thin strips of food, while braising may require a larger chunk of food. If the recipe calls for chunks or diced portions, you are most likely going to use those in a slower cooking method.

That is not set in stone, but generally speaking, the slower the cooking method, the larger the cuts. Keep this in mind with meats and vegetables, as well as noodles. Each require a different treatment when it comes to judging the appropriate size for the cooking method.

Ingredient Characteristic

Getting to learn and understand the differences in food characteristics is important when deciding how to cut. If, for instance, you are making a stir-fry with all celery, go ahead and cut it up into thin diagonal pieces all the same size. However, when you add onion to the mix, you know those pieces will have to be thicker if you are stir frying them at the same time.

 A dense food will take longer to cook than a softer, more delicate food. Also keep in mind the color changes inherent in different foods. Broccoli is a good example, as is pea pods. Both will be a brilliant green color if cooked just right. But overcook either one of these, and the color will turn a pale drab washed-out green.

Aesthetic Harmony

After considering the cooking method and ingredient characteristic, take another look at what you have in front of you. Can they all be cut into the same size and shape? Perhaps the cooking method allows for similar sized ingredients to be prepared in separate batches, such as a stir fry, so dense ingredients can be stir-fried first, then removed and tender ingredients stir-fried, and repeated until the meal is complete. Sometimes the aesthetic beauty of the meal is in the harmony of a variety of textures, colors, and flavors all being presented in the same shape.

As you can see, there is a lot to consider when cutting up ingredients for your Chinese dish. Start with the simplest thing you already know - carrots and celery take longer to cook than bean sprouts. Then, build on that knowledge and soon you'll be cutting and prepping like an expert chef.

Homemade Hot And Sour Soup Recipe

1/4 lb pork, sliced into thin strips
1/2 tsp cornstarch
1/2 tsp fine sea salt
1/2 tsp soy sauce
1/2 tsp sesame oil
4 cups chicken stock
3 tsps white rice vinegar
1 tsp soy sauce
1 tsp salt
6 dried mushrooms, soaked, drained, sliced
1/2 cup bamboo shoots, shredded
2 tsps cornstarch dissolved in 2 tsps water
2 eggs, beaten
2 tsps finely chopped green onion
2 tsps red pepper flakes

Put the pork in a glass bowl along with the cornstarch, sea salt, soy sauce, and sesame oil, stir to coat then let stand for 15 minutes.

In a soup pot, add the stock, vinegar, soy sauce, and sea salt and bring to a boil, then add the mushrooms, bamboo shoots, and marinaded pork, return to a boil, reduce heat to low, cover pot and simmer for 10 minutes.

Stir in the cornstarch mixture and cook until thickened.

Slowly drizzle in the eggs and cook until they form ribbons, then add the onion and red pepper flakes, stir and serve hot.

Will serve 4 to 6.

Homemade Chinese Five Spice Seasoning Recipe

3 whole star anise
2 cinnamon sticks, broken up
3 Tbsp Szechuan peppercorns
2 Tbsp fennel seeds
1/2 tsp whole cloves

Put a skillet over medium-low heat (do not add oil).

Add all the ingredients to the skillet and heat for about 3 minutes, stirring often, until very fragrant, then immediately remove from heat and let cool.

Use a coffee grinder or spice grinder to pulverize the spices.

Store in an air-tight container for up to 3 months in a cool dark place.

Yields 1/3 cup.

Healthy Chinese Cuisine FOr Your Kids

Introduce Your Kids To Healthy Chinese Cuisine Right At Home

Forget that mushy carry-out stuff you've been getting. That is not the Chinese cuisine you or your kids want, or need. Chinese food is, or can be, healthy, and it doesn't have to be complicated. Yes, you can make it at home, simply, and your kids will love it and ask for more.

Let's take a look at a few ideas for cooking healthy delicious kid-friendly Chinese dishes right in your own kitchen, without a lot of fuss.

Apple Carrot Happy Soup

Your kids will be more than happy to eat a bowl of soup with apples in it. Use a vegetable stock or chicken stock, add slices of carrots and apples, some fresh green parsley, little strips of chicken, and top with bean sprouts or chopped chestnuts or other crunchy topping your kids will like. For extra nutrients, remember; don't peel the apples before you add them to the soup.

Rainbow Wrapper Bowls

Take spring roll wrappers and tuck individual pieces in the cups of a lightly oiled muffin tin. Bake them in a moderate oven for just a minute or two until the spring roll wrappers get lightly browned and crispy. Remove and let cool. Now you can fill the little 'bowls' with any mixture of ingredients you like.

 Chop some cucumber, red bell pepper, tomato, and onion very fine, throw in some edamame, then toss with a drizzle of sweet chili sauce and a little soy sauce, fill the bowls and enjoy. Or, you can put different ingredients out and have everyone make their own 'bowl' of goodness.

Wild Wontons

If your kids are fried food fans, go ahead and give them what they want, only healthier. Buy wonton wraps, then create a filling that focuses on nutrition. Finely chop lots of vegetables, any combination you like, including fresh herbs and greens like kale and spinach. You can add finely chopped nuts, too, along with cooked meat or tofu. Then add an egg to the mixture and stir until well blended.

Fill the wontons and wrap them up tightly, then quick fry them in a high heat oil in your wok, remove them to a cooling rack and serve. They are crispy and delicious, and your kids won't even know they're eating a healthier version of their carry-out favorite.

Piled High Stir Fry Noodles

This is another recipe that uses nutritious foods to counteract the frying process. First, you'll want to cook some good quality thin egg noodles according to the package directions, drain and set aside. Now, finely chop lots and lots of vegetables. In true Chinese cuisine style, cut a variety of vegetables into similar sized thin strips to create a harmonious appearance.

Heat a small amount of high-heat oil in your wok and quickly stir-fry the noodles, then remove and set aside. Add just a tiny bit more oil and add in the vegetables, stirring just until tender. Now add the noodles back in and stir everything together briefly, then serve. The quick frying means only a small amount of oil is used, or absorbed, and the vegetables maintain their nutrients, color, and texture. Kids get their noodles and you get the satisfaction knowing they get their veggies, too.

You don't have to serve your kids piles of salty, mushy carry-out goop trying to pass for Chinese food. Instead, create these simple dishes at home and your kids will dig right in without a moment's thought about missing the carry-out!

Five Spice Crispy Panko Shrimp Recipe

1 lb fresh raw shrimp, peeled and cleaned
2 tsp soy sauce
1 tsp rice wine
1 tsp Chinese Five Spice seasoning
1/4 tsp black pepper
2 cups peanut oil
1/2 cup cornstarch
2 large eggs, beaten
1 cup panko bread crumbs

Cut the shrimp in half lengthwise, maintaining the shape of the shrimp. Cutting them in half speeds up the cooking process.

In a bowl, stir together the soy sauce, rice wine, seasoning, and black pepper, then add the shrimp and stir to coat well. Let shrimp sit for 15 minutes.

Put a wok or deep heavy skillet on high heat, add the peanut oil, and bring up to a hot temperature.
Remove the shrimp from the bowl and coat with the cornstarch, shaking off any excess.

When oil gets hot, dip each shrimp into the egg mixture, shake gently, then dip into the panko bread crumbs, shake gently, then lower into the hot oil. Repeat for all the shrimp, but do not overcrowd the wok or the temperature will drop. Fry in batches if necessary.

Let the shrimp fry in the oil until the shrimp is pink, which should take only about 2 minutes, then remove to a paper towel covered rack to drain and cool.

Add salt if desired and serve while still warm or at room temperature.

Easy Cilantro Ginger Shrimp Recipe

1-1/2 lbs large Gulf shrimp, peeled , cleaned, and cut in half lengthwise
1 tsp soy sauce
1 tsp rice wine
1 tsp sesame oil
2 tsps chopped fresh cilantro
2 tsps white rice vinegar
1 tsp grated ginger root

Put the shrimp, soy sauce, rice wine, and sesame oil in a bowl and toss to combine well; set aside to marinade for 15 minutes.

Turn oven on to preheat at 350 degrees.

Put the cilantro, vinegar, and ginger in a large bowl and whisk well; set aside.

Dump the marinaded shrimp out onto a baking sheet and place in preheated oven and bake for about 6 minutes, turning once. Shrimp should be pink when done.

 Put the cooked shrimp in the bowl along with the cilantro/ginger mixture and toss to coat well.

Serve shrimp warm, spooned over hot cooked rice or noodles if desired.

Will serve 2 to 4.

Creating An Authentic Chinese Meal At Home

When delving into Chinese cooking, you will most likely start by finding a recipe, getting out the ingredients and the cookware, and finally preparing the dish. But, true Chinese cuisine actually involves getting to know much more than how to stir-fry. Cooking and serving Chinese food is as much about the experience as it is about the food.

To begin, we need to consider how a typical Chinese meal is served. The Chinese gather around a large table to share in the meal. Each dish prepared is placed on the table where everyone can help themselves. Individual portions are not served out of sight and brought to the participants. In American terms this might be called 'family style' dining, which basically achieves the same spirit of togetherness and sharing.

Chinese meals are served with chopsticks, but this eating utensil serves several purposes. Not only are chopsticks used to grab, pierce, and slide tasty morsels from the bowl to the mouth, they are also used to help others select the tastiest of the offerings. This is a sign of affection when chopsticks are used to point out, or even stab, a delicious portion and present it to another person seated around the table.

The Chinese table is a communal affair, which is similar to a buffet style dinner, but with participants seated around the dishes. The menu at a large dinner will typically consist of many dishes, making the communal dining experience necessary. Imagine bringing individual plates out for each course in a meal that consists of perhaps a dozen or more dishes!

Diners seated around a large table with numerous dishes is usually an informal affair. In this case, all the dishes, both hot and cold, would be placed on the table. At more formal occasions, the communal table may still be used but the dishes may be placed on the table in groups or courses, depending on the menu.

Whether the dinner is formal or informal, the menu usually consists of a variety of foods in multiple courses. As mentioned, in an informal setting, the courses may be placed on a communal table all at once, whereas in a formal setting, the courses may come out separately, but still usually in a communal manner, not individually.

The typical Chinese menu will have a first course of around three or four cold dishes or an assortment of as many cold appetizers on one dish. The second course will include around three or four quick cooked dishes. This could be simple stir-fried or deep-fried vegetables, seafood, chicken, or meat, usually consisting of only one or two ingredients at the most, and it depends on what is served next for the big course.

The next course should be the main or big course, which would include multiple-ingredient dishes that are braised, roasted, steamed, and, well, big. Here is where you serve the whole duck, chicken, or fish. There could be one dish, but it is more typically a course of several proteins, often highlighting different preparation methods. You would probably want to serve at least one meat with one seafood, and mix them up a bit.

Noodles, rice, and dumplings are served next. These would include simple bowls of rice, or bowls of dumpling or noodle soups. Usually a variety of several dishes is served, again mixing the offerings up to please the palate.

Some of these dishes may be shared in communal style, with the exception being small bowls of soup, which would be served in individual portions. Then, at the end of the meal, fresh fruit, fruit soups, pudding, and tea may be served, depending on the formality of the meal.

When placing a Chinese meal on a communal table, you will notice that each dish is ready to dig into, and it is encouraged to do just that - dig in!  There is no waiting for everyone to be 'served' before beginning to eat.
If you want to present a truly authentic Chinese meal, try these methods. You can begin small with just a few courses placed on your family table. Then, once you get familiar with a few more recipes, who knows - you may be creating classic Chinese feasts!

Chinese Five Spice Rub Recipe

2 tsp ground fennel
2 tsp ground star anise
2 tsp ground Szechuan pepper
1 tsp ground cinnamon
1 tsp ground cloves

Stir together all the ingredients and store in an air-tight jar or zip-lock food bag. Keep cool and dry.

This recipe is easily doubled or tripled and will last for several months if stored properly.

Deluxe Fried Rice Recipe

4 cups cooked rice
1 lb chicken, pork, shrimp, or any meat or seafood, chopped
2 cups any combination of celery, onion, green pepper, peas, beans, corn, etc.
5 eggs, beaten
1 cup broth
1 tsp sesame oil
1/2 tsp hot chili sauce

Get out your wok and add 1 inch of peanut oil and heat to very hot.

Add the rice and cook, stirring, until the rice turns golden in color; remove.

Add more oil, get wok hot, add meat and vegetables and cook quickly until meat is cooked through - about 3 minutes.

Add the rice back into the wok and stir while adding the eggs, continue stirring and add the broth, sesame oil, and hot sauce, stirring until the eggs are set.

Remove wok from heat and let stand for 3 minutes before serving, stirring once more before serving.

Will make 2 main dish servings or serve 4 side dishes.

Cooking Chinese Cuisine At Home Requires These 7 Ingredients

Many people who want to learn Chinese cooking begin by digging into recipes. That can be great fun, but it can also become overwhelming. The variety of ingredients is incredible.

But, when you look at enough recipes, you'll soon see a pattern. Some ingredients repeat themselves over and over again, perhaps indicating that these particular items are essential to creating tasty Chinese dishes.

Let's take a look at seven of the ingredients you will want in your kitchen at all times when trying out your recipes for Chinese cuisine.

Soy Sauce

This is a very basic and very well known ingredient in Chinese cooking. Made with fermented soybeans and flour, soy sauce is actually available in several varieties.

The simplest distinction is between 'light' and 'dark' soy sauce. Light soy sauce will be thinner and saltier, and is often used as salt to flavor food. Dark soy sauce has a smoother, more mellow flavor with a less salty taste.

Sesame Oil

Made from sesame seeds, this item has a distinctive flavor that many new to Chinese cooking may not be familiar with. However, you will see it used in many recipes once you start looking, so this is an ingredient you need to know about.

Be very careful when you choose recipes using sesame oil because some may call for adding sesame oil to the wok to fry food. This is not recommended as sesame oil burns very easily, and for that reason should only be used at the end of the food preparation just to add flavor. Also, be aware that sesame oil has a very intense flavor so a little goes a long, long way.

Peanut Oil

This is your go-to oil for stir-frying because it can be heated to a very high temperature, which is what is needed when cooking in a wok. If you see olive oil or sesame oil in a recipe for stir-frying, substitute peanut oil to prevent scorched food or soggy food due to frying at low temperatures to avoid burning the oil.

The flavor of peanut oil is subtle and slightly nutty, as you might guess. It is pale so won't color food. Peanut oil can also be used to dress vegetables and salads. You will want to keep a good supply of this versatile oil.

Five Spice Seasoning

If you are new to Chinese cooking, you probably have not heard of this basic ingredient. It is actually a mix of seasonings that work together to provide the perfect combination of flavors to please the palate. This flavor is most often referred to as "umami" which is basically indescribable, but you know it when you taste it.

The five ingredients in this seasoning must provide the five flavor sensations we desire - sweet, salty, sour, bitter, and pungent. The most common blend includes cinnamon, cloves, fennel, star anise, and Szechuan pepper. Make your own blend to suit your taste, or you can find mixes available in most grocery stores. Either way, this is an essential ingredient in Chinese cuisine.

Sriracha Hot Chili Sauce

Many Chinese dishes require a fair share of spicy heat, and adding hot chili sauce is a great way to add both the spicy flavor and the heat. Sriracha is one brand that is readily available in stores and that most people recognize. Of course, you'll want to try a variety until you get the flavor combination you want.

Chili sauce is simply a blend of hot chilies mixed with other ingredients such as garlic, salt, and vinegar. You will find many recipes for cooking with chili sauce, but you will also want to have enough on hand to serve as a dipping sauce.

Rice

Of course, rice is a staple in every pantry, but there are two types you will want to keep handy for your Chinese dishes. Although any rice is perfectly fine, there are traditional varieties that complete the meal with a bit more authenticity.

Jasmine rice is a long grain rice that is light and fluffy when cooked. It has a delightful aroma that is slightly nutty and can be served with just about any dish you make. Sticky rice, called that because it is sticky when cooked, is a short grain rice used whenever a dish needs to be held together, such as rice dumplings, as well as desserts. However, you can serve sticky rice with stir-fry, too. It is basically a matter of preference. Both types of rice are important when creating Chinese meals.

Noodles

If you are trying to serve authentic Chinese cuisine, you can't skip the noodles. In your search for recipes, you will probably find just as many noodle-based dishes as you will rice-based dishes. The trick is getting to know which noodles to buy.

The simplest way to stock your pantry with the right noodles for Chinese cooking is to have a package of wheat noodles, rice noodles, egg noodles, and cellophane noodles on hand. Then you know you'll be ready to slurp your way through a big bowl of your favorite recipe.

Of course, this is just the beginning, but it's a good beginning. As you explore Chinese cooking further, you will want to look into other ingredients to help create the authentic flavors you are anxious to achieve. For right now, it's time to pick a recipe and get started enjoying your journey into Chinese cuisine!

Delightful Dragon And Phoenix (Chicken And Shrimp) Stir Fry Recipe

1/2 cup water
2 tsps white wine
1 tsp oyster sauce
2 tsps soy sauce
2 tsps cornstarch
1/2 lb uncooked shrimp, peeled
2 tsps cornstarch
1/4 tsp ground cayenne
1/2 lb uncooked chicken meat, diced
1 cup thin cut carrots
1 cup broccoli florettes
2 garlic cloves, grated
1/2 cup bamboo shoots
1 tsp toasted sesame seeds

Put the first 5 ingredients in a glass bowl and whisk together; set aside.

Cut the shrimp in half lengthwise (to maintain the shape) and put in a bowl and toss with the cornstarch and cayenne pepper.

Put the oil in a wok over high heat, and when hot, add the carrots and broccoli and stir fry until crisp tender, then remove from wok.

Add the chicken to the wok and stir fry until cooked thoroughly; remove from the wok.

Add the shrimp to the wok and stir fry just until pink.

Immediately return the chicken to the wok, pushing both the chicken and the shrimp up the sides.
Add the garlic to the center now and stir for 30 seconds.

Add the sauce to the center of the wok and stir until hot and thickened.

Add the carrots and broccoli back into the wok, add the bamboo shoots, and push the chicken and shrimp into the mixture, stirring everything to combine.

Sprinkle sesame seeds over the top and serve hot over rice.

Will serve 2 to 4.

Baby Bok Choy With Oyster Sesame Sauce Recipe

2 fresh baby bok choy
1 Tbsp peanut oil
1 medium shallot, minced fine
3 tsp oyster sauce
1 tsp sesame oil
1 Tbsp sesame seeds

Fill a large pot with fresh water and about 1 teaspoon sea salt. Bring to a boil and lower both bok choy in the pot; let cook for 4 minutes. Remove the bok choy to a rack to drain, then cut the bok choy in half lengthwise.

Arrange the 4 bok choy pieces on a small platter; cover to keep warm.

Put a skillet over medium-high heat, add the peanut oil and shallot, stirring constantly until fragrant, about 1 minute.

Remove the skillet from heat, stir in the oyster sauce and sesame oil, and immediately drizzle over the bok choy pieces, then sprinkle with the sesame seeds and serve warm.

Will serve 4 as small side dishes.

Creating A Meal To Honor The Historically Harmonious Flavors Of Chinese Cuisine!

A History Lesson In Creating Harmonious Chinese Cuisine

Unlike any other cuisine in the world, Chinese cooking has found a place in just about every corner of the globe. Especially in recent history, Chinese cooking methods and recipes have become quite popular. This trend may be due to more access to ingredients and cookware via online shopping, or it may be due to an increasing desire to eat healthier. But, many believe it is really due to the desire to create more harmony in our lives.

No matter what the reason, the appeal of Chinese foods has become widespread. People in all walks of life have shown a desire to learn more about how to create and serve delicious, harmonious Chinese meals. To understand the harmony of Chinese cuisine, let's glance at a few moments in history.

Centuries ago, foreign trade within China started to influence the lives of the people. You would think this influx of foreigners would greatly change the way Chinese people cooked. However, the culinary arts were so deeply rooted in the hearts and minds of the people, the cuisine remained constant.

Foreign trade and the introduction of different foods didn't affect the cooking methods as much as one might think. As a matter of fact, ancient trade routes across China may have introduced foods into Chinese cuisine, but those foods were quickly assimilated into Chinese cooking so well that you wouldn't even know they used to be foreign.

Even though there are thousands of years of history forming Chinese cuisine, the basics remain pretty much untouched. As early as 1800 BC, archaeological digs discovered cutting tools and large pots similar to woks were being used. Spices and seasonings along with soy sauce, rice wine, and vinegar were used in complicated cooking methods long before Confucius was born.

Once Confucius was born and started teaching his philosophy  - the importance of harmony in life - Chinese cooking took on an almost ritualistic quality. Multiple levels of sweet, sour, salty, savory, and bitter foods were used in a variety of cooking methods and heat levels to bring together into one meal the complexities of the flavors and textures the earth offered. This cooking method, this ritual of creating harmony out of the vast complexities of flavor, is as comforting as it is delicious.

Today, Chinese cooking has embraced this theory, creating meals that touch all the senses, blending foods into one harmonious dining experience. With that in mind, you can see why Chinese cuisine is so desirable today.

As the world becomes more complex, our senses long for comfort and harmony. Chinese cuisine offers just that. So, now it's time to gather a few recipes and have fun creating a meal to honor the historically harmonious flavors of Chinese cuisine!

Healthy Zucchini And Herbs Stew Recipe

2 Tbsps cooking oil
2 medium onions, diced
4 large tomatoes, diced
1 tsp salt
1/2 lb green beans, trimmed and cut small
5 cups water or broth
6 small (young) zucchini, washed and coarse chopped
4 yellow squash, washed and coarse chopped
3 Tbsp mixed dried herbs or 3 tsp mixed fresh herbs (dill, basil, rosemary, etc.)

Put oil in large soup pot over medium heat, add the onion and cook just until the onion softens, then add the water and tomatoes, turn heat down to low and simmer for 10 minutes, stirring frequently.

Add remaining ingredients, stir, cover pot and simmer gently for 30 minutes or until all the vegetables are tender.

Taste and add salt and pepper if needed.

Serve hot.

Will serve 4 to 6.

Turkey With Cabbage Soup Recipe

1 Tbsp cooking oil
1 lb ground turkey
2 celery stalks, diced small
1 medium size yellow onion, diced
1 can (15 oz) petite diced tomatoes
4 cups chicken or vegetable broth
1 medium head cabbage, shredded fine

Put oil and turkey in a large soup pot over medium-high heat. Cook the turkey until no longer pink, breaking into pieces as you stir.

Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.

Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.
Serve hot.

Will make 4 to 6 servings.

Tomato And Zucchini Stew Recipe

3 Tbsp cooking oil
1 large onion, diced
2 stalks of celery, diced
3 small zucchini, shredded
2 lbs tomatoes, diced small
1 cup good tomato paste
chives for garnish

In a large soup pot over medium heat, add the oil, onion, celery, and zucchini; cook, stirring, until vegetables soften slightly.

Add the tomatoes and tomato paste, stir to combine, then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes. You should loosely cover the pot and check and stir the contents often.

Serve hot with a sprinkle of chives on top of each bowl if you like.

Will serve 4 to 6.

Tomato With Bleu Cheese Bisque Recipe

3 lbs nice ripe Roma tomatoes, seeded and peeled
salt and pepper
2 Tbsp cooking oil
1 small sweet onion, diced
5 cups chicken stock
4 oz Bleu cheese, crumbled
3 Tbsp heavy cream

Preheat oven to 400 degrees. Spread prepared tomatoes into a large baking pan and season with salt and pepper. Bake in oven for 40 minutes, turning occasionally.

In a large soup pot, add the oil and onion, and cook over low heat until onion softens.

Pour in the chicken stock and roasted tomatoes, stirring to combine.

Bring to a boil, reduce heat to low, and simmer slowly for 30 minutes.

Remove from heat and allow to cool slightly, then process in blender until smooth; return to soup pot over very low heat.

Stir in the Bleu cheese and the cream, continuing to stir until cheese is melted.

Serve immediately.

For a smoother soup, put the Bleu cheese and cream in before blending the soup, then return to low heat just until heated through.

Will make 4 servings.

Tangy Broccoli Cheddar Chowder Recipe

2 Tbsps olive oil
1 small sweet onion, diced
1 large gold potato, peeled and diced
3 garlic cloves, grated
kosher salt and black pepper to taste
5 cups vegetable or chicken broth
6 cups chopped fresh broccoli, florettes and tender stems included
1 to 2 cups grated medium-sharp to sharp Cheddar cheese
2 tsps Dijon mustard

Get out a soup pot, add the olive oil and onion, and put over medium heat; cook until onions soften slightly.
Add the diced potato and cook, stirring, until the potato softens, then add the garlic and cook for 1 more minute, stirring constantly.

Pour in the broth and bring mixture to a boil, then add the broccoli, stir, reduce heat to medium-low, and simmer broccoli until just tender.

Remove the pot from the heat and let soup cool slightly.

Ladle soup into a blender or food processor and blend until smooth, doing this in batches if you have to, removing each blended batch to a clean soup pot.

When all the soup is blended, put pot on medium heat and bring temperature back up until it is hot, but not boiling.

Now, slowly add in the cheese, stirring until melted. Add as much cheese as you like, then stir in the Dijon mustard. Taste and add salt and pepper as needed.

Ladle into bowls and serve hot.

Will serve 4 to 6.

Wonderful Ways To Cook A Great Meal Tonight

New recipes and cooking techniques can be learned by even the most seasoned chef. You can transform an unremarkable meal into a memorable feast if you learn and practice the right techniques and recipes. By applying these tips to your next cooking endeavor, you will find yourself with loads of good food.

When baking crust for pie or tarts, leave them in the oven to bake a little longer than you planned. Rather than pale blonde, they should have a golden caramel color. The golden color is a sign that the sugars in the crust have finally caramelized.

As you season meat, you should try a cooking a little piece first. Particularly meats such as ground beef will need to be seasoned carefully. Do not try and cook the whole piece of meat right after adding seasoning. Instead, make a small piece in the shape of a patty and initially cook that first. If it tastes good, then cook it, if it needs some additional seasoning, then you can adjust your recipe before making the entire meal.

Leave raw potatoes in cold water for at least 30 minutes before frying them to make crispier French fries. Cold water will allow the sliced potato to retain its internal fibers, meaning that they are less likely to completely break down when cooked at a high heat.

Do not assume this ingredient is for meat only. Try spreading it on some roasted pumpkin seeds and enjoy the savory flavor by itself, or with some eggs. You will have everyone asking what the secret spice is!

When you are cooking, use fresh ingredients instead of frozen or dried ones for the best results. The more fresh ingredients you use in your cooking, the better your dishes will be. Fresh ingredients have more flavor, and are less costly than frozen and canned ingredients.

You can prepare a lot prior to cooking to streamline your cooking process. Look through any recipes you make before you begin and prep accordingly, this can save you time before you cook letting you concentrate on your task when the time comes. Do the prep work the day before. This will enable you to enjoy the process of creating dishes that ordinarily would be a real task.

If your recipe calls for a liquid, try using something other than water or milk. This will add a spark to that tired old dish. Substitute plain water with juice, broth, or the water that you cooked your vegetables in. Instead of milk, try sour cream, yogurt or buttermilk. A simple switch like changing a liquid in a recipe can improve the nutritional quality while giving the dish a whole new spin in taste.

Don't waste the leftovers when you cook a turkey, whether it is for Thanksgiving or any other meal. Simply chop and seal in a freezer safe container to store in the freezer. You can use the turkey later to make into sandwiches or a casserole.

If you are serious about becoming a more versatile, creative cook, you must be willing to learn as much as possible about your craft. The following tips can help you become a better cook, no matter how many people you are cooking for.

Sweet Potato And Swiss Chard Soup Recipe

1 large onion, coarse diced
1 Tbsp olive oil
1 garlic clove, grated
1 large sweet potato, peeled and diced
6 spring onions, chopped, include green tops
6 cups vegetable broth
1 lb Swiss chard, washed, trimmed, and coarse chopped
kosher salt and black pepper to taste

Put a big soup pot over medium heat, add the onion and olive oil and cook until onion softens, then add the garlic and cook for one minute more.

Add the remaining ingredients to the pot, bring to a boil, then immediately turn heat to low and simmer gently for about 15 minutes or until the vegetables are all tender. Taste and season with more salt and pepper as needed, and serve hot.

Will serve 4 to 6.