For those who want savory, unadulterated food, but are pressured for time, there is no better dish than a stir-fry. Chinese cooking, one of the great cuisines of the world, developed out of scarcity. With fuel in short supply, food had to be cooked rapidly, and through the centuries the stir-fry emerged to be one of the glorious mainstays of Chinese cuisine. This is rapid cooking and pupre cooking, based on simple fresh ingredinets. Stir-frying is also one of the healthiest of cooking techniques - low in fat, loaded with fresh vegetables and smaller quantities of meat than in the typical western diet.
Helen Chen is the daughter of the pioneering Joyce Chen who first opened the door to Chinese cooking in the western world. In Easy Chinese Stir-Fries, Helen shares the recipes that her mother made at home, ones that maintian the traditions and culture of her culture. Helen's goal is to make Asian cooking more accessible and convenient to all.
The recipes are widely varied and are organized for ease of use by the main ingredient whether Chicken, Pork, Beef, Seafood, Bean Curd or Vegetables. Some of the recipes are classics, such as Moo Shi Pork, others are less familiar, such as Ground Chicken and Pine Nuts in Lettuce Wraps. Among the delicious selection you will find recipes such as Chicken with Mushrooms and Snow Peas;
Braised Party Wings (how quick for part of a buffet table);
Spicy Chunking Pork;
Sparerib Nuggets in Black Bean Sauce;
Stir-Fried Broccoli Beef in Oyster Sauce;
Spicy Beef Shreds with Carrots and Celery;
Coral and Jade
Flower Squid with Mixed Vegetables;
Bean Curd with Black Mushrooms and Bamboo Shoots; Shanghainese Shrimp with Peas.
Chen writes thoroughly, carefully, and economically. As a result, the recipes are easy to follow, but offer guidance that guarantees success.
Chen includes sections on techniques, equipment and ingredinets. There are color photographs thoughout by Jason Wyche
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