dishes, create a unique tingling sensation in the mouth. More lemony and exotic than spicy, Sichuan peppercorns are paired with chilies to achieve mala flavor, a key characteristic of Sichuan cooking.
Sesame Oil, Toasted or Dark Toasted sesame oil is made from toasted sesame seeds. It is used as a seasoning to enhance many Chinese dishes with its signature nutty sesame flavor. Only a few drops are needed to season a dish or enhance a marinade. Sesame oil can turn rancid pretty quickly, so it should be stored away from heat and light.
Soy Sauce It comes in three grades: light, medium and dark. Lighter kinds of soy sauce are commonly used for dipping, while dark soy sauce, also known as black soy sauce, tends to be used in cooking. Dark soy sauce is aged longer, making it slightly sweeter and thicker. Molasses or caramel may be added to deepen its color and thicken its consistency. Heating dark soy sauce releases its full, rich flavor in sauces and gravies; it is also used in stir-fries and noodle dishes.
Star Anise It is the seedpod of a small tree found throughout Asia. The star-shaped spice has a warm, rich and pungent aroma of licorice, cinnamon and clove. The actual seeds inside the pod are tiny and black, and have no flavor. Used whole, star anise adds a subtle aroma; or it may be ground for maximum flavor. It is a popular ingredient in soups, curries, sweets and teas. A substitute for star anise is a blend of ground cloves and cinnamon.
Straw Mushrooms These are so named because they are cultivated on beds of straw. They are actually shaped like little helmets, and have a delicate, sweet flavor. They are the most widely used mushroom in traditional Chinese cooking, and are added to soups, curries, stir-fries, and more. Fresh straw mushrooms can be hard to find in the United States, but the canned variety should be available at most Asian markets.
Water Chestnuts These are a vegetable that grows in Asian marshes. They have a delicate flavor, and add a nice crunchy texture to stir-fries and soups. Water chestnuts are available canned or fresh. An interesting alternative to water chestnuts is peeled jicama root.
Noodles Chinese cooking uses many types of noodles, from egg noodles and rice stick noodles to flat rice noodles and bean-thread noodles.
Egg Noodles are so versatile; they can be bought dried and kept on hand for a chow mein dish or a quick Chinese noodle soup. My mother’s homemade egg noodles were the best—her recipe, made with only eggs and flour, is on page 140. Rice Stick Noodles, a.k.a. rice vermicelli, are skinny dried noodles made from rice flour and water. Rice sticks can be used in soups and salads. To prepare, place rice sticks in a large bowl. Add hot water to cover. Let stand until softened, about 10 minutes. Drain and rinse with cool water. When deep-fried, they puff up to ten times their size! Flat Rice Noodles can be bought dried or fresh. They are also made of rice flour and water, and are thick and chewy—they’re the signature noodle used in Chow Fun dishes. Fresh flat rice noodles are white, with a shiny oil coating. When buying fresh flat rice noodles for the recipes in this book, make sure they’re pre-cut. Bean-Thread Noodles, a.k.a. cellophane noodles, are made from mung beans that have been mashed and strained, then formed into very thin white noodles. Bean-thread noodles need to be soaked in hot water for 10 minutes before using; they will turn clear with cellophane-like appearance. They are gluten-free.
Wrappers Chinese people love to wrap their food! From wontons to dumplings, everything tastes better wrapped up and steamed or fried. Most Chinese-style wrappers are made from flour and water, and are differentiated mainly by their shape, thickness and size. I like to keep all types of wrappers on hand in my freezer because they’re so versatile and handy for last-minute entertaining.
Wonton Wrappers are thin and square. Many people use them to make ravioli (who knew?). Potsticker Wrappers (a.k.a. Dumpling Wrappers or Gyoza Wrappers) are similar to wonton wrappers, but are round. When making potstickers or other dumplings, you can cut wonton wrappers into a round shape with a cookie cutter. Egg Roll Wrappers are like wonton wrappers, but larger. They come in 9-in (23-cm) squares. Spring Roll Wrappers are used to make spring rolls, which have a crispier, more delicate texture than egg rolls. They are white and don’t contain eggs. They are usually sold in the freezer section at Asian markets. Before using, you should separate the sheets by pulling them apart once they’ve thawed. Spring roll wrappers are used for other appetizers, too, like Firecracker Shrimp (page 43). Rice Paper Wrappers are made from a dough of rice flour and water, which is spread into thin sheets and sun dried. They must be briefly dipped in warm water before using. They’re used for roll-ups, like chilled spring rolls.
Basic Cooking Techniques and Tips
Many people’s attitude toward Chinese cooking is the same as their relationship status on Facebook: “It’s complicated.” A lot of people are intimidated by Chinese cooking because it seems so involved. The truth is, if you have the right tools on hand and learn the basic time-honored Chinese cooking techniques (which are used over and over again in this book), it isn’t complicated at all. In fact, you can make most of these recipes with the pots and pans you have in your kitchen right now. I actually just taught a Chinese cooking class for six twelve-year-old boys, and they couldn’t believe how easy it was to make Chinese food (I heard a lot of “Oh, so that’s how you do it… cool!”). They practically jumped for joy when they got to make their own dumplings. One mother was astounded when her son ate a dumpling filled with tofu and veggies; she called later that day to report that he had made the recipe again for his whole family! No matter whether you’re steaming, deep-frying or stir-frying, you’ll be able to master everything from Orange Chicken to Steamed Cantonese Whole Fish in no time if you use this section as your guide.
Seasoning a Wok
I’ve been asked if seasoning a wok involves spices! In actuality, seasoning a wok is a process that makes it rust-resistant while creating a natural nonstick finish at the same time. It also improves the flavor of stir-fried dishes. Only iron, cast-iron, steel and carbon-steel woks require seasoning, because these are porous materials prone to rust. You don’t need to season a nonstick wok.
The process of seasoning creates layers and layers of burnt oil coatings on the surface of the metals, which covers the pores and protects them from rusting or corroding upon exposure to water or acids.
Here’s How to Season Your Wok
1 If your wok is new, it will have a thin factory coating
