Chinese Food

Chinese food has tremendous variation and technique, so much so that entire web sites could be devoted to different regional styles by themselves.

So the 'small corner' of my web site devoted to Chinese cuisine is not representative of the different types of Chinese cooking. It is a merely a few varied dishes I have made several times and believe to be good tasting. Most of my recipes have come from classes in Chinese cooking that I attended in the 1980's. I learned

Did you know, for instance, that the major difference between a spring roll and an egg roll is the thickness of the skin it is wrapped in? Egg rolls are thick skinned and spring rolls have a thin skin. Did you know that boiled or steamed won-tons are also called pot stickers? And did you know that fortune cookies are not from China, rather thay were invented in San Francisco as a marketing ploy?

Cooking Chinese will require a wok. You can get these relatively cheaply at your local Chinese grocer or from the Internet. I am lucky enough to have a Chinese grocer fairly close so I can find ingredients I never even heard of in the store pretty easily.

You will also need some wok tools - namely 2 large wooden spoons to help you stir fry. Other than that you should be all set.

So time for the recipes...