All the way through the decades gone by, soups such as hot and sour soup has played many a different role in Chinese cuisine. While the Chinese royalty dined on shark’s fin or bird’s nest soup, intended to stimulate their palate for the next banquet course, the rest of China had to make a meal of a watery blend flavored with bean curd and whatever veggies were available locally. Where most people might reach for a glass of water or a soft drink during a meal, the Chinese served soup, believing that it is far from healthy to guzzle cold drinks.

As time went by, the people in China came up with some fundamental methods and recipes for making a soup, these recipes were later picked up by other cuisines. Although the procedure for making soup stayed the same, many a local characteristic was picked up, depending on what ingredients were easily available locally at the time. The next time you are enjoying a bowl of hot and sour soup, you may want to raise a toast to the Chinese for creating and spreading the art of making soup.

Here is one of many online recipes for hot and sour soup that is easy to prepare and likely to find favor with most palates.
This Hot and sour soup recipe involves quite a bit of preparation, but is cooked in about 20 to 25 minutes. Contrasting with many hot and sour soups, this one uses fine balance of vinegar and a chili peppers, a to achieve the hot and sour effect.

Ingredients for Hot and Sour Soup

4 dried shiitake (black) mushrooms
6 cups boiling chicken broth
½ cup uncooked thinly sliced strips of pork
1 egg, beaten
1 teaspoon salt, or to taste
1 teaspoon sugar, or to taste
1 tablespoon cornstarch mixed with a quarter cup of cold water
1 tablespoon of soy sauce
8 ounces (about), firm to medium-firm tofu, cut into thin strips
½ to ¾ cup bamboo shoots, very thinly sliced or shredded
3 tablespoons white vinegar
¼ teaspoon dried chili peppers
Thinly sliced spring onion tops for garnish

Hot and Sour Soup – Preparation

Reconstitute mushroom pieces by covering with boiling water and soaking 30 minutes. Drain off water and discard. Mushroom will expand to 5 or 6 times its original size. Slice into thin strips. Set aside.

Bring broth to a boil. Place pork strips in boiling broth along with tofu, reserved mushroom and bamboo shoots.

Add vinegar and chili peppers. When pork is cooked, add the egg to boiling broth and mix well.

Add salt and sugar.

Taste the soup and add seasoning as per your taste.

Slowly add combined cornstarch/water mixture to thicken and cook 2 to 3 minutes. Add soy sauce for color.

The hot and sour soup is now ready to be served with thinly sliced spring onions for garnish.

Ingredients

1.      1 kg of small pieces of chicken

2.      200 gms Ginger cut into small pieces

3.      Soy Sauce – 300 gms

4.      300gms Garlic cut into small pieces

5.      Coriander leaves

6.      1 Onion cut into long pieces

7.      All purpose flour – 200 gms

8.      Egg – 1

9.      Bell pepper – 1 cut into small pieces

10.  Agin-o-motto – a pinch

11.  Chilli powder, salt, black pepper to taste

Preparation

• Take boneless chicken pieces in a big bowl, wash it thoroughly. Now take another bowl for preparing the paste, take corn flour in it and put soya sauce ,beaten egg, ginger garlic paste, salt, chilli powder and a pinch of ajnemoto a and mix it well to form a liquid like paste. Now put chicken pieces and mix it well.
• Heat oil in a deep bottom frying pan and then put then put the chicken pieces and fry them well. After frying take them from the pan and keep aside.

• Now the final step. Take a frying pan, put some oil and heat, put a little garlic and ginger paste and fry for a moment, then put green chillies, and fry well, put garlic pieces and fry well, add a little black pepper powder, soya suace, and chicken soup water, now put the fried chicken pieces and cook the whole lot for atleast 5 minutes. If you you wish to have more gravy add more chicken soup water mix with a little corn flour. After its done remove the dish from fire.

Now your dish is ready to be served.

Ingredients:

1) 6 prawn, in shells
2) 1 silver ear (white fungus), soaked in Luke-warm water until soft
3) 1 tsp. salt, or to taste
4) 3 1/2 oz (100ml) chicken and duck or chicken stock
5) 1 1/2 tsp. rice wine
6) 2 tsp. cornstarch (corn flour) dissolved in 2 tsp. water
7) 2 1/2 oz (75g) boneless chicken breast
8) 1 tbsp melted chicken fat
9) 1/2 egg whites
10) 3/4 tsp. MSG (optional)
11) 2 tsp. (10ml) vegetable oil
12) 2 tbsp flour
13) 6 red cherries, pitted and halved

Directions:

1. Remove the heads from the prawns and shell, but do not remove the tails. Devein and rinse. Score prawns along vein line, but do not cut through. Flaten prawns from the opening s. make cross scores lightly on the prawns. Mix the prawns with 1/2 tsp. of the salt, 1tsp of the rice wine, ginger, and the MSG (optional), and let marinate for 10 minutes.

2. Mince the chicken into a pulp and add the egg whites, 1/8 tsp. of salt, and 2 tsp. oil. Stir vigorously in one direction for 1 minute, or until the mixture stiffens.

3. Dust the tops of the prawns with flour and spread with the chicken mixture, molding it in the shape of a goldfish body. Place 2 cherry halves on each as eyes and a small piece of silver ear on the back of each as a fin. Place “goldfish” on a heat-proof dish and steam for10 minutes. Set aside.

4. Bring the stock to a boil. Add the remaining 1/4 tsp. MSG (optional), 1/2 tsp. of salt, and 1/2 tsp. of the rice wine. Skim off any foam and add the cornstarch mixture. Cook, stirring, until thickened. Pour the sauce over the goldfish, sprinkle with the melted chicken fat, and serve.

1) 1 lb (500g) fresh fish filets, skinned
2) 1 tsp. cornstarch dissolved in 1 tsp. water
3) 1/2 oz (100g) dried Chinese black mushrooms, soaked in hot water until soft and then shredded
4) 1/2 tsp. sesame oil
5) 5 oz (150g) carrot, shredded
6) 5 tsp. chicken stock
7) 1/2 tsp. salt, or to taste
8) 1/2 tsp. sugar
9) 2 tsp. rice wine
10) 2 cups (500ml) vegetable oil for deep-frying
11) 1/4 tsp. pepper
12) 3 1/2 oz (100g) green pepper, shredded
13) 2 egg whites
14) 3 1/2 oz (100g) bean sprouts
15) 3 tbsp dry cornstarch (corn flour)
16) 1 tsp. scallions, chopped
17) 1 tsp. fresh ginger, chopped
18) 1 tsp. MSG (optional)

Directions:
1. Cut the fish into 2 inch (5cm) sections, then into slices and 3/4 inch (2cm) shreds.

2. Mix 1/4 tsp. of the salt, the rice wine, 1/8 tsp. of the pepper, the egg whites, and the cornstarch into a batter. Stir in 2 tbsp of the sesame oil and rub the fish pieces with the batter. Set aside.

3. Blanch the mushrooms and carrots briefly in boiling water. Rinse in cold water and drain immediately.

4. Mix together the remaining 1/4 tsp. of the salt the 1/2 tsp. of MSG (optional). the chicken stock, the remaining 1/4 tsp. of sesame oil, and remaining 1/8 tsp. of the pepper, the sugar and the cornstarch-water mixture into a sauce.

5. Heat the oil to moderately hot about 230oF (110oC) . Add the mushrooms, carrot, green pepper bean sprouts, scallions and ginger. Stir-fry 1 minute. Add the fish and rice wine and stir. Pour in the sauce and stir-fry to blend all the ingredients together. Serve

Ingredients:
1) 100 g wheat flour
2) sesame oil
3) chopped green onion
4) cooking oil
5) five-spice powder
6) salt

Step 1: Pour the flour into a soup bowl or a small basin, and sprinkle some salt in. Stir it slowly with chopsticks while gradually adding small quantities of boiling water until it forms into small pieces. Stir by hand to form a paste on a board and sprinkle some cooking oil on it. Smooth it out, and leave it to be fermented for 10-15 minutes.

Step 2: Place the chopped green onion on a plate, add in some sesame oil, salt and five-spice powder, and stir it well.

Step 3: Take out of the flour paste and place on the board. Sprinkle some corn starch on it. Rub it into a big, round pancake by hand. Roll it flat and thin with a rolling pin.

Step 4: Use some oil to lightly and evenly coat the surface of the pancake, and scatter half the seasoned chopped green onion over the pancake. Cut it into two parts, and roll them into a plump log respectively from the cutting side. Shape the log into a fat spiral, and tuck the loose end under and firmly press to flatten it into a big, thick cake. Roll it gently into a 7-inch pancake with a rolling pin. Repeat to make the other.

Step 5: Place a pan over medium heat until hot. Brush a thin layer of oil in the pan, and place one of the pancakes made in step 4 in the pan. Turn over when you feel the fragrance and the bottom of the pancake turns golden yellow, 2-3 minutes. Cook the other side for another 2-3 minute, until it is nicely browned and is cooked through. Repeat to cook the other.

Turn off the heat, and remove the cooked pancake from the pan. Cut into quarters, and serve (you may also make some decorations with tomatoes or parsley leaves) hot or warm.

Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Ingredients:
garland chrysanthemum, 200 g
red chili shreds
green onion shreds
ginger shreds
garlic shreds
chicken essence (chicken stock/bouillon)
salt
cooking oil

Methods:
Step 1: Wash and clean the garland chrysanthemum, and place on a plate. Half fill a wok with water and bring the water to boil. Then add the garland chrysanthemum, and stir and blanch for 50 seconds and then pick them out of the wok. Remove excess water through a colander, and place onto a plate again.

Step 2: Place the red chili, green onion, ginger and garlic shreds on the blanched garland chrysanthemum. Pour the water out of the wok, and place the wok over high heat until hot. Add some cooking oil until the oil is sizzling. Turn off the heat, and pour the oil onto the prepared ingredients.

Step 3: Add the salt and chicken essence on to the oiled ingredients on the plate, and stir it well with a patula or chopsticks. Finally, sprinkle some fresh red chili or green onion shreds to make it more attractive finally. Cold Garland Chrysanthemum is ready.

Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Ingredients:
1) 150 g pasta (mashi)
2) 50 g fresh mushrooms
3) 1 fresh chili pepper
4) half a carrot
5) chopped green onion
6) salt
7) pepper powder
8) tomato ketchup

Preparation: Wash and clean the mushrooms, carrot and chili pepper, dice them, and put into separate plates.

Methods:
Step 1: Half fill a wok with water, turn on the heat and pour in the mashi when the water is boiling. Stir and boil for about 5 minutes until the mashi is 90% cooked, and then turn off the heat. Remove and drain off the water through a colander. Put the mashi in a basin or a bowl.

Step 2: Empty the wok and place it over high heat until hot. Add some cooking oil, and add the chopped green onion, chili pepper, carrot and mushroom dices one by one when the oil is sizzling. Stir-fry for 30 seconds.

Step 3: Add the tomato ketchup and boiled mashi and stir-fry for 2-3 minutes. Add the salt and pepper powder, and stir-fry for 20 seconds more.

Now Stir-fried Shaanxi Pasta (mashi) is ready. Turn off the heat, spoon it out of the wok and serve in a plate.

Note: the amount of the ingredients especially seasonings listed above can be appropriately used according to one’s personal taste.

The Chinese are believed to have enjoyed drinking tea for over 4000 years. Legend has it that Yan Di, one of the three kings in antique times; enjoy all types of herbs to find medical treatment. One day, when he was poisoned by some herb he had ingested a drop of water, tea tree fell into his mouth, and he was saved.

For years, tea has been used for medicinal purposes. During the Western Zhou Dynasty, tea was a religious offering. During the spring and autumn period, people ate fresh tea leaves as vegetables. With the popularization of Buddhism of the Three Kingdoms Dynasty North and South, cooling effect of tea is a favorite among monks in Za-Zen Meditation.

Tea as a drink prospered during the Tang Dynasty, and tea shops became popular. A major event of this time was the completion of Tea Classics, the cornerstone of Chinese tea culture, by Lu Yu, Tea Sage of China. This little book details rules concerning various aspects of tea, such as growth areas for tea trees, wares and skills for processing tea, tea tasting, the history of Chinese tea and quotations from other records, comments on tea from various places, and notes on what occasions tea wares should be complete and when some wares could be omitted.

Tinted by the cultural style of the Song Dynasty, tea culture at this time was delicate and sumptuous. New skills created many different ways to enjoy tea. The Ming Dynasty laid the foundation for tea processing, tea types and drinking styles that we have inherited.

During the Qing Dynasty folk art entered tea shops, making them popular entertainment centers. This habit is still practiced in Chengdu, Sichuan Province.

During the Tang Dynasty, a Japanese monk brought tea seeds from Zhejiang Province to Japan. Later in the Southern Song Dynasty, Zen masters brought tea procedures and tea wares from China to Japan, promoting the initiation of the Japanese tea ceremony.

In the Song dynasty, Arab merchants exported tea in Guangzhou, Fujian Province. During the Ming Dynasty, tea was sold to Southeast Asian countries and South Africa. In 1610 he went to Europe to make Macao a Dutch merchant ship. So I became an international drink.

Chicken Manchurian is a very popular recipe. Learn how to make/prepare Manchurian Chicken by following this easy recipe.

Ingredients:

• 4 Chicken Thighs (chopped)
• 1 tsp Soya Sauce
• 1 small Onion (finely chopped)
• 2 tbsp Corn Flour
• 1/4 cup All Purpose Flour
• 8 Garlic Pods (finely chopped)
• 8 Green Chilies (finely chopped)
• 4 tsp Refined Oil
• Salt to taste
• 1 tsp Tomato Ketchup (optional)

How to make Chicken Manchurian:

• Smear salt and marinate chicken for an hour.
• Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it.
• Deep fry the chicken pieces and keep them aside.
• Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy.
• Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce.
• Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce.
• Add water while stirring, if necessary.

Chicken Manchurian is ready to be served.

This quick and easy sweet and sour recipe uses frozen Oriental vegetables and a sweet and sour sauce made with pineapple juice, brown sugar, and rice vinegar.

Cook Time: 7 minutes

Ingredients:

• 2 1/4 cups (approximately) frozen Stir-fry vegetables
• Sauce:
• 3 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1/8 to 1/4 teaspoon salt
• 1/2 cup pineapple juice
• 1 tablespoon cornstarch
• Other:
• 1 tablespoon oil for stir-frying
• 1/2 cup pineapple chunks

Preparation:

Mix together the sauce ingredients in a small bowl.
Heat the wok and add oil. When oil is ready, add the frozen vegetables. Stir-fry until tender but not overcooked. Add pineapple chunks and sauce, giving sauce a quick re-stir. Cook until thickened and serve hot. Serves 3 – 4, as part of a multicourse meal.

A longtime family favorite, this thin-crusted pizza is chock-full of flavor and nutrition, and an excellent way to use up leftover turkey during the holidays. Serve this pizza with a bowl of vegetable soup or rustic green salad for a busy weeknight meal solution. – Edie Despain, Logan, Utah

Ingredients

• 1 prebaked thin Italian bread shell crust (10 ounces)
• 1 garlic clove, peeled and halved
• 3/4 cup reduced-fat Alfredo sauce, divided
• 1 package frozen chopped spinach (10 ounces), thawed and squeezed dry
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups cooked turkey breast, shredded
• 3/4 cup Parmesan cheese (shredded)
• 1/2 teaspoon crushed red pepper flakes
• Place the crust on a baking sheet; rub with cut sides of garlic. Discard garlic. Spread 1/2 cup Alfredo sauce over crust.
• In a small bowl, combine the spinach, lemon juice, salt and pepper; spoon evenly over sauce. Top with turkey; drizzle with remaining Alfredo sauce. Sprinkle with Parmesan cheese and pepper flakes.
• Bake at 425 degrees for 11-13 minutes or until heated through and cheese is melted.

Cooking Directions

Nutrition Facts:

1 slice equals 300 calories, 9 g fat (4 g saturated fat), 60 mg cholesterol, 823 mg sodium, 27 g carbohydrate, 2 g fiber, 25 g protein. DIABETIC EXCHANGE: 3 lean meat, 2 starch.

Recipe Summary

Main Ingredients: turkey, parmesan cheese, spinach, alfredo sauce

Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade. Chicken Teriyaki is served in most modern Japanese cuisines. Look how to prepare Chicken Teriyaki.

Chicken teriyaki Ingredients:

• 2 tablespoons sake (Japanese Rice Wine)
• 1/4 cup mirin (sweet Japanese rice wine)
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons grated fresh gingerroot
• Splash sesame oil
• 1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
• 1 teaspoon peanut oil
• 1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions

Directions
Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).

Add the prepared chicken pieces and leave for 15 minutes.

Heat peanut oil in a large shallow dish or pot (with lid) over medium heat. With a slotted spoon, transfer the chicken from the marinade into the skillet. Saute until they look cooked on the outside.

Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it’s cooked through.

Remove the cooked pieces slotted spoon (you can keep in a bowl, covered with aluminum foil to keep warm) and increase the heat under the pan-European boil liquid down to a thick syrup dark.

Return chicken pieces to pan, stir well so all chicken pieces are covered with sticky syrup salt. Serve with a pile of sushi rice and perhaps comforting steamed bok Choy and other vegetables of your choice.

Bored of having the same Chinese food like  noodles, manchurian and chilli chicken, then it is time to try out some authentic and popular delicacies Chinese food from Mainland China. The newly-opened restaurant, Hao Shi Nian Nian which means here’s too good life at M Block, GK II Market is organising Best of Sichuan, a food festival that has brought out bold flavours from the western parts of China.

Mike Li Wei the master chef Says, “The idea is to increase exposure for authentic schezwan cuisine. As people have started travelling to a number places in China, they are getting accustomed to authentic Chinese cuisine. So when they get to know of a Chinese restaurant in Delhi, they expect the same taste here. But hardly any restaurant has been able to live up to their expectations.”

For long, there has been a misconception of schezwan cuisine being spicy which has been use to extensive use of chilli, pepper and garlic. “What many do not realise is that the chilli and pepper, common ingredients in schezwan cuisine are used to add bold flavours. They are not meant for consuming. They should be separated while eating it. However, people prefer consuming everything being served,” said the chef.

On evolution of the cuisine, he said, “It was introduced to China following Columbus’ discovery of the New World. Chilli peppers were introduced to the remote schezwan province by Western missionaries. Previous schezwan cuisine was not completely without spice, however. Schezwan pepper is an indigenous plant (fruit) that produces a milder spice and is still a key ingredient in schezwan food to this day. Reason for this emphasis on spice may derive from region’s warm, humid climate which necessitates sophisticated food preservation techniques including pickling, salting, drying and smoking.”

With chef’s recommendation, I started my meal with Chong qing chicken. As the name suggests, the starter had a lot of chicken pieces but was garnished with ample amount of fried red chillies. “It’s a fun dish in China. Here, we served it on a plate but in China, it is in a big bowl with more quantity of red chillies in it. Children love to find out the chicken pieces from the heap of red chillies,” informed the chef. So I followed suit and took out chicken pieces. Next was steam-fried fresh asparagus that was served with green chillies, black beans and peanuts. “In all our dishes, you will get a lot of vegetables like black beans and spring onions. These helps food get easy on the stomach and wholesome,” he said.

In the main course, the chef asked me to try mapo dofu, double-cooked pork, stir-fried sliced lamb and homemade soft bean curd and spring onion, all served with plain rice. “We eat our dishes with plain rice. Noodles are reserved for marriage and birthday parties,” said the chef. I found mapo dofu slightly spicy and pungent in taste and tasted quite similar to desi kadhai paneer. However, the pieces of pork melted in my mouth in no time.

Chinese cuisine has gradually developed and spread across various places in the US because of across-the-board usage of Chinese cooking equipment that have facilitated the setting of high cooking standards. The equipment is the utensils or tools that are normally used to make various kinds of Chinese dishes. Certified Chinese chefs extensively use seven important utensils to prepare dishes effortlessly in restaurants. These tools are the cleaver, wide-blade spatula, long wooden chopsticks, Chinese Wok, frying strainer, ladle/scoop, and bamboo steamer. We will now study these Chinese cooking equipment carefully.

Amongst the utensils used is the Wok, which plays a central role in the preparation of most of the Chinese food. Carbon steel and cast iron are the materials used in the Wok. Although they occur in various sizes, a majority of people favor the standard sized Wok of 14 inches. This utensil is quite sizeable and broad and can easily hold duck, fish, and chicken together with the extra ingredients. Generally, the wok includes a lid to ensure that the heat and flavor do not escape. Woks with wooden handles are preferred more since they are bad conductors of heat unlike metal grips.

The cleaver is primarily used for chopping in Chinese cooking and is relatively low-priced when compared to stainless steel. Skilled cooks widely use cleavers of carbon steel. These tools are available in different shapes and weights. The third tool used in Chinese cooking is the frying strainer and this is intended for deep-frying various ingredients. The finest strainers are those that are made of wire mesh. Frying strainers fitted with extended bamboo handles are the ideal tools since heat is not conducted through them.

The fourth key tool used in Chinese cooking is the broad-blade Spatula. It has a long grip that makes sure a safe distance is maintained from the heat. The Spatula is designed for scooping and stir frying food. The scoop serves a twofold function of taking out the food from the wok. The wooden chopsticks are mainly used for stirring the food in the wok. These chopsticks are crafted from wood of the finest quality, and hence do not become hot to the touch.

The Bamboo Steamer has a cover and it is to be inserted into the iron wok. It can be used either individually or by mounting collectively. Made of bamboo, the steamer can easily be cleaned by washing with water. Many of the utensils used in Chinese cooking are of multi-use and are a piece of good fortune for food buffs fond of cooking delectable Chinese dishes.

More and more people are choosing to eat a vegetarian diet because they know that veggies are healthful food. Using low calorie and vegetarian recipes is one of the most important things you can do to protect your heath and the health of your family since obesity is now an epidemic in the United States and other developed countries. Cooking them is still better than the alternatives to a vegetarian lifestyle or a vegan lifestyle, but we receive the most nutritional benefit from ingesting whole and organic raw foods. They will often include many of the vitamins, minerals, and sources of nutrition that every body needs. These low calorie recipes, usually high in fiber, protect against digestive disorders such as diverticulosis and may offer protection from colon and lung cancers. Many low calorie and vegetarian recipes use soy, tofu, dried beans and peas to add protein to meals. Using low calorie recipes will provide a diet rich in vegetables, fruits, grains and legumes, adding high amounts of all the essential vitamins and minerals. Subscribing to vegetarian magazines, scouring newspaper food sections, and visiting veggie websites will bring you a respectable number of recipes, but it’s more convenient to have hundreds and hundreds in one place.

Including a few vegetarian recipes into your diet can quickly improve how you feel and can be part of an overall health plan that will improve your life. And contrary to popular belief, these recipes are full of the taste and enjoyment of many other foods you eat. Incorporating vegetarian recipes into any diet will bring variety and give healthy eating options. Plus, vegetarian cuisine is chockfull of dishes that are robust and flavorful, and a match for any standard meat dish. Such treats as squash with tofu, vegetarian paella, and baked figs with dried fruit and anisette may well convert some confirmed carnivores to part-time vegetarians. Many of these recipes cook faster than those made with meat.

As more people juggle trying to eat healthier with their busy lifestyles, they may find that Vegetarian slow cooking provides an answer. What I like best about slow cooker Vegetarian recipes is that the long, slow-cooking process enriches the flavor of the dish in a way that other cooking methods can’t match. The gentle slow-cooking process actually draws more flavor out of the ingredients. In addition to convenience, slow cooking also scores high marks for taste and nutrition since the long cooking time allows both flavors and nutrients to concentrate in the food. While the slow cooker was once synonymous with cooking pot roasts and other meat dishes, just as my friend discovered, the Vegetarian cook will find a vast number of ways to use it.

Exploring vegetarian recipes is great simply to spice up the kitchen with something new. Whether you are choosing to eat vegetarian dishes as a permanent diet or as part of a healthier lifestyle, Vegetarian Recipes is packed with ideas to tempt the most committed carnivore.

Frugal cooking doesn’t mean skimping on the quality of food you serve your family. More cost effective cooking does not mean a loss of quality in your food. Good and frugal cooking does require a little planning though.

Shop for food items in season. In season fruits and vegetables are going to cost less than out of season items. You pay a premium for food stuff that are out of season every single time you buy them. Stick with items that are currently in season and you’re sure to save a few dollars. The availability of the produce will also make sellers price their products competitively.

Shop local. Support local farmers. You can be assured that the produce is fresh since they don’t have to travel far. Fruits and vegetables get bruised when traveling long distances. Or, go straight to the farm gate to buy your vegetables and fruits. Farm gate prices are so much cheaper than market or grocery prices. Bring a friend along so you can share your food finds.

Grow your own herbs or spices. Using herbs and spices in your cooking can really make a difference in taste. Fresh or dried, herbs and spices add a depth of flavor to your cooking. You can grow your own herb garden using various techniques, including hyrdroponics. Or, if you have the space, create room in the backyard for herb and spice growing. Better yet, grow your own vegetables! Now you’ll never run out of your favorite greens.

If you must buy, buy your herbs and spices whole. Grind them up using a mortar and pestle whenever you need them. For more flavorful herbs and spices, use them within six months or less. After that long a period of time, the herbs and spices slowly lose their flavor. If you’re frequently cooking for a large family or if you just use a lot of your favorite, buy the larger containers for more dollar value. If not, buy the smaller containers as these will run out before the six month period, retaining maximum freshness and flavor.

Less meat will mean less expensive meals. If you must have meat though, avoid the more expensive choice or premium cuts. Tougher but no less flavorful cuts include chuck roast, flank steak and London broil. You can cook beef stews and other beef based recipes for less than the usual.

Check out your local market. Groceries tend to be more expensive than local markets. You’re more likely to get fresher fruits, vegetables, fish and meats there. Forge a relationship with a seller there and you just might get the items cheaper than the going rate. How can you beat fresher and cheaper food items?

Check out the ethnic markets and grocers in your area. Look around and you’ll find a lot of good deals that your grocery may not be able to offer you. You no longer have to go to a Korean restaurant to satisfy your kimchi craving. There are several variants available at every Korean grocery. Love Chinese food but trying to save on take out? Hit the Chinese grocery and look up recipes on the web. You save money and enhance your cooking skills.

Frugal cooking allows you to cut back without sacrificing quality. The savings you make can now be applied to other things. Or, you can have dinner at your favorite restaurant.

Serves 4 to 6

Ingredients:

• 1 ¼ lbs boneless chicken, cut into 1 inch cubes
• 4 tbsp fermented black beans
• 2 tbsp oil
• 1 tbsp sugar
• 2 red chilies and 2 green chilies (remove seeds and cut into squares)
• 1 small carrot, cut flowerets
• 2 oz ginger, shredded
• 1 tbsp chopped garlic
• 4 stalks scallions, cut into 1 inch lengths
• 2 tbsp oyster sauce
• 1 tsp thick soy sauce

Seasoning:

• 1 tbsp light soy sauce
• 1 tbsp Chinese cooking wine (optional)
• 1 tsp ginger juice
• 1 tbsp cornstarch
• 1 tsp sugar
• ½ tsp pepper
• ¼ cup water

Directions:

1. Marinate chicken with seasoning for 10 minutes.
2. Boil ½ cup water in a wok. Scald seasoned chicken until it is half cooked. Drain away the water.
3. In a clean hot wok, heat 2 tbsp oil, fry till fragrant the ginger and garlic. Add in the chicken, fermented black beans and sugar. Stir until the chicken is well coated.
4. Add in chilies, carrots, oyster sauce and thick soy sauce. Stir fry for a minute. Serve hot with white rice.

Yin and yang dates back to ancient China. The belief that everything in the universe is consigned into two forces that are opposing but harmonious and complementary.

The yin and yang philosophy is used in Chinese cooking. The traditional symbol for the forces of yin and yang, are two fish swimming head to tail. The left half is yin and the right half is yang. Taken literally, yin and yang mean the dark side and sunny side of a hill. Yin and yang are not opposing forces. They are complementary pairs. The Chinese believe problems arise when there is an imbalance between them. Earthquakes, floods and fires and etc. all can be attributed to disharmony in the forces of yin and yang.

This concept of yin and yang relates to food. Opposites are set in balance to create harmony in food and body. If harmony is not achieved the body can be vulnerable to disease. Chinese chefs belief in the importance of following the principles of yin and yang in the diet There is always a balance in color, flavors, and textures. In China live seafood, fresh meat, and seasonal vegetables and fruits are used when preparing meals. Chinese daily meals consist of four food groups: meat, vegetable, fruit and grains. Large amounts of dairy products are not consumed. Dairy produces are substituted with soymilk and tofu. Soymilk and tofu contain large amounts of protein and calcium.

Unlike some cultures the Chinese hardly waste any part of the animal. They have found ways to cook nearly every part of an animal. Chinese culture believes that the shape and part of the animal will replenish and strengthen the same part of the human body.

Certain foods have yin properties, while others have yang properties. We think in yin and yang terms everyday hot or cold, fat or fat-free, high-calorie or low- calorie, sugar or sugar free, gluten or gluten-free, yeast and yeast-free and etc. But do not apply these trains of thought to cooking. Chinese yin properties: steaming, poaching and boiling and yang properties: stir-frying, pan frying and roasting. Balance is achieved by using both yin and yang methods. The yin and yang ingredients can be cooked separately or together.

Each province in China has its’ own cuisine. There are the Beijing, Hunan, Shanghai, Szechwan and Cantonese cuisines. The most well known are the Szechwan and Cantonese.

Yin and yang cooking methods are used in all Chinese cuisines. Few foodstuff is purely yin or yang – it’s more that one characteristic tends to dominate. Some yin will have a little yang and some yang will have a little yin. Chinese cooking reinforces that it is not so much the individual ingredients, as the balance and contrast between the recipe ingredients in each dish, that is important.

Chinese food is a worldwide favorite. Chinese cooking offers artful harmony and balance beneficial to your health and well-being. The Chinese believe balanced and healthy foods brings harmony and closeness to the family and relationships.

Ingredients

1 cup rice

100 gms chicken (boneless)

2 spring onions

2 eggs

4 tbsp oil

Salt to taste

1 tbsp soy sauce

A pinch of ajinomoto

1/2 tsp white pepper powder

1 tbsp Szechwan sauce

Preparation Method

1. Clean, wash and soak rice in water for an hour. Cook in sufficent boiling water. Remove, drain and cool.
2. Clean and cut chicken into strips. Wash and finely chop spring onions.
3. Break eggs in a bowl and whisk lightly.
4. Heat oil in a wok, add eggs, spring onions and stir fry briefly. Add chicken pieces and stir fry for two minutes.
5. Add cooked rice and salt and stir continously.
6. Add soy sauce, ajinomoto, white pepper powder and Szechwan sauce and mix thoroughly.
7. Toss and mix well. Serve hot.