Creating Your Own Foolproof Chinese Stir-Fry–Step One: The Main Ingredients

I could subtitle this post: What to Put in Your Wok. But, I will refrain. But, the first thing you need to think about when you set forth to use Barbara’s Rules of Three, is what it is you want for dinner. Which, in many cases, is determined by what is in the pantry, fridge […]

Creating Your Own Foolproof Chinese Stir Fry: Introducing Barbara’s Rules of Three

I’ve been thinking a lot recently, in large part, because with a nursing infant in my lap, I do a lot of sitting still. And since I am not particularly good at sitting still and doing nothing, I let my brain wander as it will. Some part of my person, at least, gets to move, […]

Stir Fry Technique III: Ten Steps to Better Tofu From a Wok

Following my post Stir Fry Technique: Ten Steps to Better Wok Cookery, I wrote a post specifically dealing with chicken, Stir Fry Technique II: Ten Steps to Better Chicken From a Wok. When I wrote that post, there were many requests for a similar post about tofu, so finally, after much trial and error, testing […]

Stir Frying Tofu Part I: Choose Your Tofu Wisely

Finally, I am getting around to writing about how to successfully stir fry tofu. But before I launch into my Ten Steps to Better Tofu from a Wok post, let’s talk more generally about our main ingredient. High in protein and low in fat, tofu is an ancient vegetarian food product made from ground up […]

The Holy Trinity of the Chinese Kitchen

In the cuisines of South Louisiana, cooks speak in reverential tones of three essential aromatic ingredients which they call, “The Holy Trinity:”onion, celery and bell pepper. Nearly every recipe starts with the Holy Trinity being sauteed in a heavy-bottomed pan, where their combined fragrance and flavor can then infuse the finished dish deliciously. Chinese cookery, […]

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