Ching-He Huang (and friend) -- Chinese Food Made Easy
Given the array of spices, sauces and condiments that color the landscape of Asian cuisine, it’s easy to forget that Chinese cuisine needn’t be difficult. That’s where Ching-He Huang comes in…
The Backstory
Ching — she prefers that nickname — was born in Taiwan to Chinese parents. Coming from a large family with a mother who was often on the road, Ching cooked family meals as a young girl when they lived in South Africa and the UK. During the literal trial by fire of feeding countless siblings, she embraced a basic philosophy of Chinese food — balance yin and yang through the right mix of ‘hot’ and ‘cold’ ingredients. These days, she rarely strays far from a wok…
Chinese Food Made Easy — 5 Quick Wok Tips From Ching
- Purchase: Invest in a good carbon steel non-stick or one that requires pre-seasoning.
- Season: Wipe oil in the base of pre-heated wok with tongs and paper towels. Keep wiping until the base begins to get a black patina and your seasoned wok will be ready to use.
- Care: Wipe it clean with a wet sponge and dry over high heat.
- Watch: If interior of wok appears dry, re-season to prevent rust or cook surface issues.
- Reason for the season: A well-seasoned wok prevents food from sticking and revs up the flavors of your dishes.
- Stir Fry Bonus: Always add cold oil to a hot wok but never add cold oil to a cold wok.
What are some of your favorite Chinese dishes or cooking secrets?
Catch Ching on Chinese Food Made Easy, beginning May 31st on Cooking Channel.
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use a good jasmine rice under cook it a little. let rice totally cool before using, add 2 teaspoon of oil, and 1 teaspoon on sesame oil to hot wok. Once hot , add rice, stir tilled fried. Add seasoning plus 2 teaspoons of lite soy sauce, and a cup of cropped carrots,peas, and onions. stir till fried, move to size of wok, add 2 beatned eggs to bottom fry than mix together.
Just because one adds different flavors to a western dish does not make anyone a bigot, silly kid.