Title

  • Easy Chinese Stir-Fries

Author

Publisher

Easy Chinese Stir-Fries

Overview

From the publisher

“When I was growing up, my mother did all of the cooking at home, and the variety was endless,” says author Helen Chen. “But it was her everyday Chinese home cooking that I remember best — the often-revisited stir-fry dishes that are simple, easy, delicious.”

Now Chen, a top name in Asian cooking, shares her family secrets of traditional Chinese cooking in this collection of more than 60 sensational stir-fries. She includes a wealth of information on stir-frying techniques, from temperature control to perfect prep work, as well as tips for selecting the right equipment for success. Simple advice like adding longer-to-cook ingredients first, and how to quickly marinate meats in cornstarch and wine to lock in juices, help readers get restaurant-quality results at home.

Quick, simple, and versatile, stir-fries are the perfect everyday meal — and you don’t need a take-out menu to enjoy one.

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1. by Lissa on Apr 30, 2009 at 3:40 PM PDT

This looks interesting - especially information on different techniques. I have a wok, but only use it for a couple of dishes. I’m sure I could be more efficient with it if I learned how.

Thanks for the post!

2. by hollyw on Apr 30, 2009 at 9:31 PM PDT

I’m dying to find a good stir fry cookbook! There must be a guide out there to do those fresh vegetables some justice.

3. by Caroline Cummins on Aug 22, 2010 at 11:45 AM PDT

Lissa and hollyw: Matthew Amster-Burton’s Culinate column, Unexplained Bacon, regularly delves into Asian cooking questions. Check out his columns on how to use a wok and on stir-fry sauces.

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