Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
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Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious.
The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals.
In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.
Rice, 257, 258, 259 Han Dynasty (206 B.C.–A.D. 220), 49 Happy Garden, Jamaica, New York, 2 heat, maximizing, 5, 7 Henrica’s, Rosedale, New York, 2 heung hul, 201 hoisin sauce, 36, 37, 85 Hoisin Explosion Chicken, 114, 115 Stir-Fried Hoisin Pork with Peppers, 94 Homemade Chicken Broth, 7, 284 Hong Kong style: Hong Kong–Style Chinese Broccoli, 190, 191 Hong Kong–Style Mango Ginger Chicken, 124, 125 Hong Kong–Style Silky Stir-Fried Minced Beef, 99 Hopper, Edward, Chop Suey, 236 Hot
with Bacon and Vegetables, 192, 193, 201 Wok-Seared Vegetables, 222, 223 see also specific vegetables vegetarian dishes: Chinese Indian Vegetarian Fried Rice, 2, 257, 265 fried rice, 257 Hakka-Style Stir-Fried Cabbage with Egg, 204 Peppery Vegetarian Rice, 256 Stir-Fried Cellophane Noodles with Enoki Mushrooms, 280 Stir-Fried Edamame with Pickled Cucumber, 234 Stir-Fried Eggs with Tomatoes, 138 Stir-Fried Cilantro Chili Noodles with Egg, 266, 267 Stir-Fried Tofu with Pickled Ginger,
oil exploration in Trinidad and had major holdings in cocoa estates. Upon arriving in Trinidad, Winnie Lee Lum was surprised to discover the predominance of Cantonese-style cooking in Trinidad even though there was a mix of Cantonese and Hakka populations on the island. After growing up in Jamaica, where the Chinese population was almost entirely Hakka, Winnie Lee Lum found the Chinese restaurants in Trinidad more sophisticated, their chefs often recruited from China. A few even served dim sum,
this. Each night, Yip and her brother prepared three dishes for dinner: a soup, a pan-fried fish, and a stir-fry with a big pot of rice. They learned how to make substantial meals out of scarce materials. “Sometimes we would blanch a small piece of pork for five minutes in a pot of water just to give the ‘broth’ a little meat flavor, before adding the rest of the soup ingredients. Then we’d slice the blanched pork and stir-fry it with vegetables. In this way we could get two dishes out of one
turn bright green. Return the scallops with any juices that have accumulated to the wok. Restir the broth mixture, swirl it into the wok, and stir-fry 1 minute or until the scallops are just cooked. Stir in the scallions. Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal. Stir-Fried Garlic Snow Pea Shoots with Crabmeat This is one of the most decadent of stir-fry dishes, reserved for special occasions. Snow pea shoots are the tender tips of snow pea plants and are