|
|
Vegetables
in Chinese Cuisine |
|
Chinese Vegetables 101 - The
Essentials
1.Cut vegetables first then wash and drain them and keep
them aside
2. Using frozen vegetables - thaw them completely and all excess moisture must be drained
off.
3. In Asia, including China, vegetables (and especially green leafy vegetables) are washed
after cutting and just before use. It is believed that washing starts the softening
process in veggies and the integrity of the vegetables must be preserved. For the
same reason vegetables should be kept in the refrigerator.
4. Green leafy vegetables if washed too much in advance may rot and wilt.
5. Chinese cooking also uses spices and seasonings like star anise, fennel
seed, chilli, cilanro, mint and garlic and ginger. |
| The Soy curd and
the soy sauce - both Chinese inveentions have put Chinese cuisine on the vegetarian
map. China's use of bean pastes, pickled vegetables and mushrooms add depth to
vegetables and vegetarian cuisine. |
 |
Cooking Vegetables the Chinese way
1. Leafy vegetables are washed, then cut and used right away for stir frying.
2. Other greens may be washed and then parboiled till they turn bright green and the
they are removed and plunged briefly into cold water to retain their color, then they are
set aside, ready to be cooked with the other ingredients
2. Vegetables like carrots, cabbage and brussel sprouts are parboiled and set aside
3. Fresh, crisp, brightly colored and well chilled
vegetables tossed in sesame oils, soy and sweetner with chili sauce make great Chinese
salads
4. It is a good idea not to have leftovers of chinese veggetables as |
|
|
General cooking time
| 2 to 3 minutes |
lettuce, watercress, and bean sprouts |
| 3 to 5 minutes |
asparagus, bamboo shoots, celery, onions, snow
peas and string beans |
| 5 to 7 minutes |
Chinese cabbage and other leafy vegetables |
| 5 minutes |
cucumbers, okra, tomatoes, yellow squash, and
zucchini, eggplant (slices or cubes) and turnips (slivers), |
| 5 minutes |
steamed broccoli,
brussels sprouts, cabbage, carrots, cauliflower, and corn |
| |
|
|
Chinese
Cook Books and their Reviews
BACK
TO MAIN CLASS MENU
- Indian
grocery online, - Thai
grocery online, - Japan
grocery online, - Chinese grocery online,
- Persian
grocery online. -
Greek grocery online, -
Middle Eastern grocery online, Ethnic Foods Online - Indian
groceries online, - Thai
groceries online, - Japan
groceries online, - Chinese groceries
online, - Persian
groceries online, -
Greek groceries online, -
Middle Eastern Groceries online - Ethnic Food Online Indian
food online, - Thai
food online, - Japanese
food online, - Chinese
food online, - Persian
food online, -
Greek food online, -
Middle Eastern food online
©
1990 to 2009 - Kavita Mehta. All Rights Reserved. |
|
|
