Oriental cooking is a favorite among many people, and learning to cook some of these foods can be a real challenge! Here are a few tips to get you started: *Before you start, read the whole recipe, this applies to cooking any kind of food *When chopping green onions, save some of the tops to add flavor and color to your foods *When slicing meats, partially freeze them, you can slice them very thinly with this simple tip *Use a broad knife or cleaver to press firmly on a clove of garlic, this makes it easier to peel *Cut all meats and vegetables, and pre-measure all liquids and seasonings when doing a stir-fry *Vigorous and continuous stirring in addition to a short cooking time (a few minutes at the most) is the key to crisp and colorful vegetables in a good stir-fry *A good substitute for water chestnuts are radishes *Snap ends and string snow peas before cooking *Always refrigerate fresh ginger root *Exchanging rice with thin spaghetti or egg noodles creates lo mien-style dishes *Short cooking times over medium high heat should be used for stir-fries http://recipedotcom.com/ethnic/ One of the biggest challenges for oriental cooking is a good sweet and sour sauce, here is one that has been time tested, and is quite delicious. Drain an 8 oz can of pineapple in its own juice, add water to this to measure ¾ cup. Using a 1 quart saucepan, mix in 2 tablespoons of corn starch, ½ teaspoon ground ginger, ¼ teaspoon ground cinnamon and a dash of ground clove. Stir in pineapple juice gradually until the mixture is smooth. Stir in ½ cup light or dark Karo corn syrup, ½ cups firmly packed brown sugar, ¼ cup cider vinegar and 2 tablespoons soy sauce until well blended.
http://recipedotcom.com/ethnic/ Stir constantly over medium heat to bring to boil, boil 1 minute. There are many great cook books out there, find one you like and enjoy the crispy taste of a stir-fry, or the delicious flavors of batter fried shrimp in plum sauce! http://recipedotcom.com/ethnic/ Thank you, http://recipedotcom.com/ethnic/.
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