4 Tips for Making Great Chinese Food at Home

Chinese food is one of the most popular ethnic cuisines in North America. There are more than 40,000 Chinese restaurants in the US alone. Many people think that Chinese cooking is difficult and complicated, but it really isn't. With the right tools and equipment, knowledge of proper techniques and a few tips and tricks, anyone can make delicious Chinese dishes at home.

Carbon Steel Wok

Let's take a look at the top 4 tips for making Chinese food at home.

Carbon Steel Wok

1 - Get the Right Ingredients

While most grocery stores carry some Asian ingredients, they are usually not the authentic high quality ingredients that Chinese cooks would use. If you can find an Asian market nearby, you will find that they have a much larger variety of Chinese ingredients. Typically, Asian groceries and markets also carry better quality foods as well. For example, a good rice wine is essential to many Chinese dishes that you will want to make at home. The rice wine that the average grocery store carries is really not up to par. The same goes for many produce items, noodles, vinegars, sauces and spices.

2 - You Need the Right Tools and Equipment

Most kitchens in China are very small and simple. There are really only a few essential items that you need for successful Chinese cooking. Good, sharp knives are a must. You will be doing a lot of slicing and chopping when you are preparing Chinese dishes, so a good quality knife is important. It is essential that your slices are uniform to ensure even cooking, and many dishes require very thin slices of meat and vegetables. You should be able to get by with just a chef's knife, a santoku knife, a boning knife, a small knife and maybe a serrated bread knife.

You'll also want to invest in a wok. A traditional wok with a rounded bottom is not really well-suited for cooking at home. The rounded bottom makes it difficult to heat the pan evenly, so a flat-bottomed wok-style pan is a better choice. Cast iron or high grade carbon steel are the best materials to look for when choosing a wok, as they hold the heat very well and can withstand higher temperatures than the cheaper alternatives.

3 - Learn the techniques

I'm sure you've noticed that Chinese restaurants tend to serve the food quite quickly. That's because most recipes are very quick to make, once you have your ingredients prepared. It actually takes longer just to chop and slice the ingredients, mix up the sauces and get everything ready to go than it does to cook the meal! I've learned to make sure everything is completely ready to go before I start cooking anything, or I just end up in a total mess! The main cooking method in Chinese cooking is stir-frying. This is done very quickly over a high heat. You need to keep the food moving constantly in the pan or it will burn very quickly - hence the term, STIR-frying. Steaming is another common method used for vegetables and rice. Bamboo steamers are great for this, but you can get by with any type of steamer. Very few dishes in authentic Chinese cooking are fried or deep-fried, but our westernized version of Chinese food usually includes some deep frying too. After all, what's a Chinese combo plate without chicken balls, right?

4 - Branch out!

Most of the dishes that we are used to here in America are Cantonese or Mandarin Chinese recipes. Actually, some dishes are purely Americanized Chinese dishes that you would never actually find in China! There are many different regions in China, though, and they all have differences in cooking styles, methods and recipes. Try Sichuan for spicy flavorful dishes. Jiangsu cuisine focuses primarily on meat dishes featuring duck, chicken, pork, crab, seafood, and even turtle! The Fujian region uses many different types of fish and seafood, and Fujian meals are often served in a broth.

These are only a few of the different styles of Chinese cooking. Once you've mastered some of the common dishes that you're used to getting from take-out, try out some of the unique recipes from other areas in China. You'll be sure to impress your dinner guests with such an exotic menu!

4 Tips for Making Great Chinese Food at Home

Carbon Steel Wok

Black Friday 12 inch Carbon Steel Wok w/ Helper Handle (flat bottom) USA made 2011 Deals

Nov 12, 2011 18:27:57

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Black Friday 12 inch Carbon Steel Wok w/ Helper Handle (flat bottom) USA made Overview

This heavy 14-gauge wok is an easy and fun to use. The natural, blond, wooden handle and side spool handle allows the cook full command of the wok. The flat bottom wok is designed to sit directly on an electric stove or ceramic stovetop to take advantage of all the heat. Wok cooking is done with high heat. The flat bottom wok also works very efficiently on a gas stove. If cooking with gas, the same wok is available in round bottom. Wok measures 4" in depth. Cooking recommendations: 12" for up to 5 people, 14" for 6 to 12 people, and 16" for over 12 people. Must be seasoned.

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Benefits of Using Cast Iron Cookware

Cookware has come a long way since grandma's day, maybe a bit too far. The old cast iron pots and pans have been eclipsed over the years for the newer designs, conceptions and cutting edge technologies. However, grandma may have had it right all along with the old fashioned cookware for its durability, eco-friendly usage and easy clean-up.

Carbon Steel Wok

Seasoning Your Cast Iron Pan

Carbon Steel Wok

Cast iron cookware comes in all shapes and sizes, ready to tackle the toughest jobs in the kitchen. The more commonly used cast iron choices are frying pans, Dutch ovens, woks, deep fryers, and griddles. Made of heavy carbon materials, the iron pan needs very little attention to greasing, as the natural iron serves as a non-stick surface when properly used. For best results, the cast iron surface should be "seasoned" to oxidize the iron, a three-step process that will form a barrier from the food and the heated pan. The pan must be cleaned, then apply a thin layer of fat (animal or vegetable) and allow the oil to simmer into the grain of the pan.

Regulated Heating Temperatures

Part of the beauty of a cast iron pan is its ability to conduct the cooking heat evenly across the cooking surface, thus creating a faster and more efficient use of the stove. Favorites, such as grilled cheese sandwich, come out will a perfectly melted center and no burned edges on the bread. Cast iron cookware is ideal for scrambled eggs, stir fry and anything else you need to have complete control over the cooking temperature. Food items can certainly burn in a iron pan, but the chef is simply in better control of the cooking situation.

Longevity

Cast iron is a heavy metal that, under normal working conditions, is almost indestructible. This type of cookware can be handed down for generations, with the same high efficiency in the pots and pans as the day they were bought. In addition, the cast cookware collections are typically less money than their contemporary counterparts, and can save you a significant amount of time in the kitchen to clean them. The only drawback to changing over to a kitchen is some persons may find the weight of the cookware too cumbersome and bulky. If you have youngsters that like to try their hand at making a meal, its a good idea to keep some lightweight cookware available for safe handling near flames, and keep your cast iron collection for the pros.

Cast iron cookware can be purchased at most retail outlets and best bargain deals are plentiful through online shopping sites. QVC and Amazon are just a few of the consumer's favorite places to get you up and running with a modern cookware set that will last you a lifetime. Never having to replace your cookware again is the savvy choice for those who value a dollar, and it also makes good sense to keep the planet "green" and free of discarded pots and pans.

Benefits of Using Cast Iron Cookware

Carbon Steel Wok

Black Friday Lodge Pro-Logic 14-Inch Cast-Iron Wok with Loop Handles 2011 Deals

Nov 11, 2011 10:03:38

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Black Friday Lodge Pro-Logic 14-Inch Cast-Iron Wok with Loop Handles Feature

14-inch cast-iron wok for stir-fries and other recipes
Preseasoned with vegetable oil formula and ready for immediate use
Cast-iron surface heats slowly and evenly to prevent burning
Nonstick, rustproof finish cleans easily; hand wash only
Includes pair of large loop handles; lifetime warranty

Black Friday Lodge Pro-Logic 14-Inch Cast-Iron Wok with Loop Handles Overview

Seasoned ready to use 14" wok with loop handles features even, fast heating and excellent heat retention. All important factors in successful stir frying, simmering and braising. This unique flat bottomed cast iron wok allows you to use an electric or gas range without a ring to hold the work steady and transfers the heat rapidly from the burner to the wok.

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Joyce Chen Pro Chef 8-Piece Carbon-Steel Flat-Bottom 14-Inch Wok Set

Special Price!!! Joyce Chen Pro Chef 8-Piece Carbon-Steel Flat-Bottom 14-Inch Wok Set

Nov 10, 2011 10:36:24

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Joyce Chen Pro Chef 8-Piece Carbon-Steel Flat-Bottom 14-Inch Wok Set Feature

Wok set includes 14-inch wok, dome glass lid, steaming rack, stainless-steel wok spatula, cooking chopsticks, and CD cookbook
Made of 2 mm heavyweight carbon steel for fast, even heating; uncoated; requires seasoning
Maple-wood stay-cool handles--one long and an opposite helper handle
Glass lid with cool-touch knob helps keep in heat, moisture, and nutrients
Safe for use on either gas or electric cooktops; cleans easily

Joyce Chen Pro Chef 8-Piece Carbon-Steel Flat-Bottom 14-Inch Wok Set Overview

Developed by the Chinese two thousand years ago, stir frying is the wonderful art of quick healthy cooking. Stir frying lets you cook meat, fish, vegetables and poultry over high heat, using small amounts of cooking oil. As a result, stir frying is a healthier way to eat. You can prepare a whole meal in no time. Vegetables remain crisp and crunchy. Meats and seafood are tender and juicy. Stir frying is easy and is perfect for today's healthy lifestyles. It's a faster way to prepare delicious, wholesome and more economical meals than any other cooking method. This Pro Chef wok set is made of 2.0mm uncoated carbon steel. This is traditional style carbon steel cookware so it will require a simple seasoning process. The 8 piece set consists of a 14" wok with maple wood handles, dome glass lid, stainless steel wok spatula with maple handle, cooking chopsticks, steaming rack and CD cookbook of stir fry recipes.

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Chinese Wok Cooking - Best Wok To Buy

Stir-frying and searing in hot oil is a popular cooking technique among the cooks throughout Asia. The most important piece of cookware in their kitchen is the highly versatile Chinese wok or skillet pan, sometimes referred to as Asian wok. In the olden days, these were round bottom and made of cast iron. Chinese wok cooking has a 2000 year history. In fact, most olden Chinese homes have just a wok and an earthen pot as their entire best cookware set, dishing out delicious, sophisticated everyday meals for the entire extended family members.

Carbon Steel Wok

Why is cooking with a wok so versatile, so practical, so flexible?

Carbon Steel Wok

The secret lies in its concave shape. It heat up quickly and evenly and retains heat well. It can be used to steam, stir-fry, simmer, braise, make sauces, deep-fry or boil practically any Chinese dish, all done in an energy-efficient way. Very little oil needed when stir-frying, is another attractive feature of the Chinese wok. Yes, it has almost unlimited uses, a highly efficient kitchen utensil.

What is the best wok to buy?

The carbon steel, 18/10 stainless steel, non-stick, preseasoned cast-iron and electric woks, are preferred by the modern cooks, for convenience and aesthetic reasons but Chinese chefs swear by their iron woks.

A heavy-gauge stainless steel wok or cast-iron one that does not tip over easily, or hard-anodized non-stick that do not scratch when used with metal spatula, are good buys. Carbon steel ones are cheaper, lighter and thus easier to use and if properly seasoned, make great durable non-stick cooking skillet pans. Teflon-coated ones are not highly recommended as they scratch easily and cannot withstand high heat needed for successful stir-frying.

Buy a flat bottom wok to fit the modern gas or electric stove tops or get a wok ring to put on the gas stove if you prefer a round bottom one. The disadvantage is that the round bottom would be slightly raised above the flame. High heat is the key to successful stir-frying, so the closer it is to the flame, the better the results.

A round bottom wok has a wider area to work with compared with a flat bottom one. The sloping concave sides means you can safely stir-fry without worrying about food splashing or spilling out, besides being easier to scoop out the cooked food with the metal spatula. Deep frying is also much easier with less oil needed to cover the food due to its round bottom.

An iron or carbon steel one needs to be seasoned before it can be used. After rinsing it, just apply a thin layer of vegetable oil and heat it for one hour, preferably in the oven.

A preseasoned cast-iron wok by the manufacturer takes the trouble out of doing it yourself, such as the Lodge Pro Logic cast iron wok. If properly seasoned, it will result in a natural, non-toxic, non-stick surface. However, whether carbon steel or cast-iron, these types tend to rust easily and it is recommended to dry it thoroughly over heat each time after using and re-seasoned it each time after use.

In stir-frying, a little oil is added to a heated hot wok, then flavor enhancers are added, such as garlic, shallots or ginger, lending a fragrant aroma to the dish. Main ingredients are then added one by one, depending on their cooking time, rapidly stirred to mix them up, and cooked in a very short time. It is very important to have all the ingredients prepared ahead of time as the whole process is over in a matter of minutes. Ingredients must also be cut to around the same size so that they cook evenly.

Chinese Wok Cooking - Best Wok To Buy

Carbon Steel Wok

Special Price!!! Helen Chen's Asian Kitchen 14-inch Carbon Steel Wok with Bamboo Handles

Nov 09, 2011 09:27:24

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Helen Chen's Asian Kitchen 14-inch Carbon Steel Wok with Bamboo Handles Feature

Traditional carbon steel wok created in collaboration with Helen Chen; 14 inches
Crafted from 1.8 mm carbon steel for quick heat up and cool down
Durable and attractive bamboo handle and helper handle
Flat-bottom design compatible with gas and electric stoves
Washing by hand recommended; simple initial seasoning required

Helen Chen's Asian Kitchen 14-inch Carbon Steel Wok with Bamboo Handles Overview

Part of the Carbon Steel Wok Series by Helen's Asian Kitchen the 14 inch Carbon Steel Wok with two-tone bamboo handle is a heavy weight at 1.8 mm of carbon steel. It is made for use on gas or electric burners and the pan's heavy weight carbon steel body is designed for rapid, even heating and cooling ¿ a must for any stir-fry. Its generous size will enable you to make delicious Asian meals for your entire family. These heavy weight carbon steel pans will render superior cooking performance. This pan is perfect for creating such authentic Asian-style recipes as curried shrimp with lemon rice and Szechwan beef stir-fry. This pan features two-tone bamboo grip and helper handles. These bamboo handles are designed to be heat-resistant on the stovetop, so you can easily remove the pan from the burner without using potholders. Has a loop on the handle for easy hanging storage.

Helen Chen's Asian Kitchen 14-inch Carbon Steel Wok with Bamboo Handles Specifications

Handsome, rugged, and classic in composition, this Asian Kitchen wok is an ideal tool for the high-heat searing and stir-frying called for in Eastern cooking. Created by Helen Chen, daughter of renowned Chinese chef Joyce Chen, the pan is made of durable 1.8 mm carbon steel. Substantial in weight and construction, it will gradually season to create an optimum cooking surface for veggies, seafood, and meat. Generous in size, the piece is a quick conductor and includes dual two-tone bamboo handles for comfortable, heat-resistant control. Flat-bottomed for use with gas, electric, and induction stovetops, the pan measures 14 inches in diameter and should be washed by hand for best results. A version with wooden handles is also available. --Emily Bedard

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Chinese Cooking Wok - Master The Art Of Traditional Chinese Cooking

Chinese cooking has become one of the most popular ethnic foods of American culture today. While many people think that to get good Chinese food they must hit their local Chinese restaurant, this isn't at all the case; good Chinese cooking can be done right at home with your own wok!

Carbon Steel Wok

Many kitchen supply stores have caught up with the demand for Chinese cooking utensils; many home cooks are trying their hand at this delicious ethnic cuisine right in their own homes. While fresh ingredients are essential to Chinese cooking, so is the use of a wok. Don't be fooled, however, there are many poor replicas on the market that won't give you the test you're looking for.

Carbon Steel Wok

The wok is characterized by it's round bottom shape, and is hammered by hand to ensure the perfect curve. The round bottom allows much less oil to be used, and therefore, food stays healthier without being saturated in cooking oil. It also is the best shape for turning the vegetables for that perfect stir-fry. The wok can also be used for purposes like braising, steaming stewing, and deep-frying, and the preparation of soups.

Many American versions of the wok have been modified to accommodate the American stove with a slightly flat bottom to set on the burner. A ring is also placed on the bottom to allow the wok stability while cooking. The American cook will also have their choice of handles; loop handles and stick handles will be the first decision to be made. The loop is the common choice of many chefs and is made of bare metal. Stick handles on the other hand are made of carbon steel and often coated with Teflon for safety purposes. The double-handed wok is also much more popular than a single handle. There are also a variety of different sizes available; 36 centimeters is a good size for family purposes; the larger sizes are used for restaurant kitchens.

For the home cook still nervous about trying their hand at Chinese cooking, there are a few more options. Many cooking classes have popped up throughout the country to teach Chinese cooking techniques. Whether for just one Saturday afternoon, or a weekly class, this is a great way to learn a few things about traditional Chinese culture, while learning to master the art of Chinese food. The most important thing is to not be afraid of the technique; while it's vastly different from what goes on in American kitchens, it is for that reason that Chinese cooking has become such a staple in American culture.

Chinese Cooking Wok - Master The Art Of Traditional Chinese Cooking

Carbon Steel Wok

Special Price!!! 12 inch Carbon Steel Wok w/ Helper Handle (flat bottom) USA made

Nov 08, 2011 05:12:33

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12 inch Carbon Steel Wok w/ Helper Handle (flat bottom) USA made Overview

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Lodge Pro-Logic 14-Inch Cast-Iron Wok with Loop Handles

Special Price!!! Lodge Pro-Logic 14-Inch Cast-Iron Wok with Loop Handles

Nov 07, 2011 06:39:19

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Lodge Pro-Logic 14-Inch Cast-Iron Wok with Loop Handles Feature

14-inch cast-iron wok for stir-fries and other recipes
Preseasoned with vegetable oil formula and ready for immediate use
Cast-iron surface heats slowly and evenly to prevent burning
Nonstick, rustproof finish cleans easily; hand wash only
Includes pair of large loop handles; lifetime warranty

Lodge Pro-Logic 14-Inch Cast-Iron Wok with Loop Handles Overview

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The Carbon Steel Wok is Just Right For Your Cooking Needs

To create some great Chinese or Thai cuisine, a wok is a very important vessel. Actually, you can make food in any pan, but there is a lot of difference in the taste of the food. The bowl-shaped wok has various benefits and it is perfect for cooking Southeast Asian cuisine. You have cast iron wok, stainless steel wok, carbon steel wok and even woks made of aluminum.

Carbon Steel Wok

Advantages of a wok - Since a wok is bowl-shaped, it distributes heat uniformly in the food. Due to this, the food cooks fast and turns crispy as well. This vessel can take very high temperatures needed for stir-fry. If deep-frying, then there is no need to add excess oil in a wok. You could easily toss the food. The high sides of a wok and the fact that it does not fall outside ensure it.

Carbon Steel Wok

Different kinds of wok - A cast iron wok is great for cooking but it is very heavy to handle. You have to season it else; the cast iron wok might rust. A stainless steel wok is lighter but it gets hot very quickly. Moreover, food sticks to a stainless steel wok and it could burn at some places. Due to this, there is no uniform spreading of heat and it is cumbersome to clean it. The ideal wok is one made from carbon steel. Let us discuss the reasons I am saying so:

1) Inexpensive - Wok made out of carbon steel is not very expensive and at the same time it can take extremely high temperatures like the cast iron wok. It is rather reasonable and should be a part of every kitchen.

2) Light - Carbon steel wok is much lighter if you compare it with a cast iron wok. Therefore, it is easier to work on and you can handle it well. You could even transfer from one place to other without too much strain.

3) Even Cooking - Unlike the stainless steel wok that is unable to spread heat evenly, wok made out of carbon steel enables even distribution of heat, thereby making some delicious food.

4) No Rust -The cast iron wok can rust as it ages and it requires occasional seasoning. A Wok made of carbon steel does not have any such issues.

5) Food does not stick - Unlike the problem with a stainless steel wok; food made in a wok made of carbon steel does not stick to the walls. In fact, now there are even non-stick woks made from carbon steel.

Maintenance - Ideally, you must season the wok before you use it the first time. This will remove all the oils used by the maker to prevent rust. For this you need to heat some oil in it a couple of times and wash it away very well. Then dry it off and it is fit for use. It is important to clean your wok after every use. Planning to buy a wok, go for a carbon steel wok and then make some finger-licking Chinese food for your loved ones!

The Carbon Steel Wok is Just Right For Your Cooking Needs

Carbon Steel Wok

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The Uses of a Wok Ring and Its Advantages

The Woks are efficient vessels to make delicious Southeast Asian cuisine. You can easily stir-fry in them and even deep-frying, boiling, and braising is possible. You can find them in every kitchen in China. They have bowl-shape and as a result, they transfer extremely high heat to the food evenly. In turn, the food is cooks faster and tastes amazing. Woks are made of stainless steel, cast iron, carbon steel and aluminum. Now, you even have electric woks that run on electricity. Since woks need to work on extremely high heat, you need to place a wok ring around the burner. This enables the wok to carry on cooking on extremely high flame.

Carbon Steel Wok

Many times when people buy a new wok and they find this ring in the pack, they are surprised and confused. They have never heard of such a ring and do not know what to do with it. Actually for cooking, it is ok if you do not use this ring at all. The wok by itself cooks very well. The size of the burners determines whether a ring is useful or not and the type of stove to use. If you have a gas range, you will not even need a ring. You need the ring when electric burners are used. Let me explain the instructions you should follow for a wok ring:

Carbon Steel Wok

1. When you have bought your new wok, place it on one of the burners on your stove when the heat is off. If the wok trembles or does not stand by itself, a ring will be required. Mostly the grates of your gas burner are capable of holding the wok firmly. If they do not, then you will have to use the ring. In case of an electric burner, the coils are flat and hence you will need the ring to keep the wok.

2. The wide end of the ring should be pointing upwards.

3. Before you start cooking in your wok, place this ring on top of the burner.

4. Now, place the wok above the ring and ensure that the wok is above the burner. In case the ring is too low or too high, a replacement will be required.

5. In case you have a gas stove, a ring that has open sides is very important. If your kitchen has an electric stove then one with closed sides with air holes around it is required. In case your wok does not come with a ring required in your kitchen, you will have to acquire it.

Electric Stove: You need a ring if you intend to use a wok on an electric burner so that the wok is slightly above the coil. Electric stoves give out lots of heat. In spite of lifting the wok a little over the coil, there will be plenty of heat moving upwards in to the food.

2. Kinds: There are two types of wok rings. One ring has open sides and is made of a thick wire. The other one has small holes around it for venting and is made of enclosed metal. The first kind is perfect for gas burners whereas the latter works well with electric burners. A great compliment to a wok is a wok ring. It is especially useful when the wok does not fit onto the burners or even electric stoves.

The Uses of a Wok Ring and Its Advantages

Carbon Steel Wok

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Fox Run 14-Inch Carbon Steel Wok

Special Price!!! Fox Run 14-Inch Carbon Steel Wok

Nov 01, 2011 09:24:22

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Fox Run 14-Inch Carbon Steel Wok Feature

14 Inch In Diameter
Made Of Carbon Steel
Wood Handle And Helper Handle

Fox Run 14-Inch Carbon Steel Wok Overview

Made of carbon steel this is the only material which maintains the high heat needed for most Asian recipes. This wok features solid hardwood handles and is 14-inches in diameter.

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