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Old 02-11-2013, 01:51 PM   #11
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Breath of the wok is good.

Stir frying to the sky's edge is a good.

Mastering the Art of Chinese Cooking is great but goes into very deep into detail. A lot of the recipes are for someone with lots of time.

These three books have helped me.
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Old 02-12-2013, 08:21 AM   #12
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Those are nice sites, thanks everyone. I started out with Martin Yan's, Yan Can Cook book many years ago! His cooking show aired on our local public station. Thanks to him I have several woks, bamboo steamers, too many Asian cookbooks and know where all of the Asian markets are in my area!
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Old 02-25-2013, 03:26 AM   #13
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The secret to Chinese cooking is to cut all of the pieces into uniform size, so they will cook to the same degree in the same time. The sauce is extremely important in stir frying. The sauces combine with the oil to both cook the food and then keep it warm while it is on the plate.
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Old 02-25-2013, 04:11 AM   #14
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...and also the oil helps the spices stick to the food....so whatever you do, do not skimp on the oil or the soy sauce used in cooking the food.
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Old 02-25-2013, 02:23 PM   #15
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Your wok needs to be seasoned first just check online how to do it . Ken Hom has some excellent cook books . I also like Ching He Huang .
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Old 03-01-2013, 02:20 AM   #16
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But whatever you do, don't wok your dog!
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