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Last Updated: Jul 2nd, 2008 - 21:15:22 |
(ARA) - The popularity of Chinese cooking means that people across the globe are learning to eat with chopsticks, instruments used by the Chinese for more than 5,000 years. Teaching children to use chopsticks aids in the development of fine motor skills, helps with eye-hand coordination and strengthens hand muscles. Using chopsticks can even be a fun way to encourage a child to eat their vegetables!
In celebration of the late summer and fall months, Chef Andy Kao from Panda Express offers tips on using the produce of the season to prepare dishes the whole family will enjoy. To insure freshness, purchase seasonal items like produce right before you’re ready to cook with them. Vegetables should be bright in color and crisp in texture. Wash them before eating, and plan your menus ahead as seasonal produce can vary by region.
“Wok cooking is especially wonderful during the busy back-to-school months because it is such a quick method – you can avoid waiting hours for your meal to cook in an oven,” said Chef Kao. “Many people aren’t used to the speed of cooking with a wok, so I always recommend having all your ingredients prepared, measured, and ready to go before you start.”
Sugar peas are in season during the summer months, and are popular in Asian cooking because their sweet flavor complements so many other ingredients. Green beans are also in season, and are always a good choice because they symbolize longevity in the Chinese culture. Garlic, eggplant, bell peppers and Asian pears are other produce items to watch out for. In many regions these items can be purchased year-round, but buying them when they’re in season can mean superior flavor and texture.
Bok choy, a member of the cabbage family, has a light flavor and a refreshing, crisp texture. It features long, thick crisp white stalks with dark green leaves, and though it is usually in season during the winter, it is typically available year-round. There are more than 20 varieties, including baby bok choy, which is smaller and more tender. They are rich in vitamins and minerals and easy to cook with. Asian greens work well for summer salads and for balancing the flavors of any dish.
* Baby Bok Choy with Shiitake Mushrooms
Shiitake mushrooms have been part of Chinese folklore for thousands of years. Asian herbalists believe they cure a wide range of physical ailments, and chefs value their rich woodsy flavor, strong earthy scent, and tender meaty texture.
Ingredients:
2 pieces firm tofu (each piece should be one inch wide by two inches long)
1 tablespoon salad oil
1/2 teaspoon sesame oil
Group A: 10 ounces cut baby bok choy and 3 ounces cut shiitake mushrooms
Group B: 1/2 teaspoon minced ginger and 1/2 teaspoon minced garlic
Group C: 1 teaspoon cooking wine, 3 tablespoons Lee Kum Kee soy sauce, 3/4 cup water, 2 tablespoons cornstarch mix (50 percent cornstarch and 50 percent water)
Instructions
1. Fry the cut tofu for three minutes. Remove and drain well.
2. Add Group A ingredients into boiling water for 20 seconds. Remove and drain well.
3. Heat a clean wok for 10 seconds over a high flame. Add 1 tablespoon of salad oil to the wok.
4. Place Group B ingredients into the heated wok. Stir for five seconds.
5. Add the fried tofu and Group C ingredients into the wok; stir until the sauce boils and thickens.
6. Pour Group A ingredients into the wok. Stir and fold several times to mix the ingredients.
7. Add 1 teaspoon of sesame oil to the wok. Continue stirring and folding until ingredients are thoroughly mixed. Enjoy!
* Chicken with Sugar Peas
When Chef Kao uses sugar peas, he usually peels them and adds them to the wok near the end of the cooking process, after the meat. Sugar peas are hardy enough to withstand wok cooking, but they will disintegrate if left in too long.
Ingredients:
12 ounces diced chicken
2 tablespoons salad oil
1 teaspoon sesame oil
Marinade
1/4 cup water
1/2 teaspoon salt
1/2 egg
1/4 cup cornstarch powder
2 tablespoons salad oil
Group A: 2 ounces diced red bell pepper, 3 ounces button mushrooms, 5 ounces sugar peas
Group B: 1/2 teaspoon minced ginger, 1/2 teaspoon minced garlic
Group C: 1 teaspoon cooking wine, 2 1/2 tablespoons Lee Kum Kee soy sauce, 1/3 cup water, 1 tablespoon cornstarch mix (50 percent cornstarch and 50 percent water)
Marinade preparation
1. Wash the diced chicken and drain well.
2. Mix chicken in 1/4 cup of water. Add salt and egg, and mix well again.
3. Add cornstarch powder and salad oil, and mix well again.
4. Cover and refrigerate for one hour.
Instructions
1. Heat a clean wok for 10 seconds over a high flame. Add 2 tablespoons of salad oil and heat oil to 250 degrees F.
2. Add the marinated chicken into the wok. Separate the meat, and cook for approximately one minute. Remove the chicken and drain well.
3. Place Group A ingredients into boiling water for 10 seconds. Remove from the water and hold to the side. Drain well.
4. Reheat the wok for five seconds over a high flame. Place Group B ingredients into the wok. Stir for five seconds.
5. Add the cooked marinated chicken and the Group C ingredients to the wok. Stir until the sauce boils and thickens.
6. Pour in Group A. Stir and fold several times to mix the ingredients.
7. Add 1 teaspoon sesame oil and continue stirring and folding until the ingredients are thoroughly mixed. Enjoy!
Courtesy of ARA Content
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