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…
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.