The Intermediate Chinese Pantry

Six months ago, I wrote a post entitled “Staple Ingredients of the Chinese Pantry” where I listed the basic must have goodies for a budding Chinese cook. And the post was a great success, and it helped a lot of folks out and almost immediately, readers were asking for a follow-up on what to buy […]

Morganna’s Simple Vegetable Stir Fry Using Barbara’s Rules of Three

To test my theories on making simple Chinese stir fries, Morganna set out to follow my Rules of Three, and concoct a vegetarian dish to accompany another stir fry I was making that included meat. Morganna is generally no better at following formulas and recipes than I am, but she stuck to the premise of […]

Creating Your Own Foolproof Chinese Stir Fry Step Four: The Supporting Ingredients

We are in the home stretch now. This is the final trio of ingredients necessary to make a simple Chinese stir fry, and they are really basic. They are so basic that when you eat the your stir fried dish, you likely will not even think about them being there. But, they are there, just […]

Creating Your Own Foolproof Chinese Stir-Fry–Step Three: The Condiments

What exactly is a condiment? In the context of this series of posts on creating your own simple Chinese stir fried dishes, a condiment is a bottled or jarred liquid or paste that is used in fairly small amounts to enhance the natural flavors of the main ingredients of the dish without overpowering them. If […]

Creating Your Own Foolproof Chinese Stir-Fry–Step Two: The Aromatics

If you think of the main ingredients of your stir fry as the stars of your show, then the aromatics are akin to those character actors who bring a delightful amount of color, flavor and realism to a cast. Cast in supporting roles, aromatic ingredients are very much like skilled character actors in that if […]

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