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By BIRGITT THORNHILL
Extmuion Afrnt
In China, a housewife doesn’t look at a cookbook to make her grocery list; she buys what she can afford and gets the rest from the garden. Soy and seasonings are added to make a superb meal.
The subtle flavor of Chinese cooking is characterized by the generous use of rice, bean sprouts, bean curd instead of milk, fresh ginger root and many dried foods. Spices and herbs are rarely added, but gaflic and onion are used for strong flavorings.
Several dishes, often in multiples of eight, are accompanied by fluffy white rice. All food can be eaten with chopsticks or a spoon and fork. A knife never appears at the table, since the food is cut up during preparation.
Soups are light and delicate in flavor. Fish is a favorite food, as is pork, chicken, and duck, but beef, lamb and mutton are also eaten. The meat is often dipped in batter and shallow fried in peanut or soybean oil before being added to the sauce. Rice and noodles are staple foods and maize and millet are also used. Large quantities of vegetables are eaten. They are cooked quickly in a small amount of liquid and crisp vegetables are garnished with slivers of meat to form many main dishes. Mushrooms, bamboo shoots, water chestnuts, and bean sprouts are typical vegetables. Monosodium gluatamate is frequently added to savory dishes. This and soybean sauce, which replaces salt, are also common flavorings.
There are a few rules that you must keep in mind when stir frying:
1) Cut meat in cubes, thin or wide strips; cut the meat
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