Kitchen Techniques
Cut Chinese Eggplant for the Cooking Method Before Heating the Wok
Match Chinese eggplant pieces to steaming, stir-frying or braising, with practical checks for even size and a sauce that suits the cooked texture.
PREPARE • COOK • SHARE
Kitchen guides
Pantry Notes
Seasoned Rice Vinegar Brings More Than Acidity to the Bowl
Check whether rice vinegar already contains sugar and salt before using it in a dressing, dipping sauce or Chinese-style cold dish.
Asian Kitchen
Rehydrating Rice Paper for Rolls Without Making It Unmanageable
Make rice-paper summer rolls easier to handle by matching hydration to the wrapper, arranging dry fillings and rolling one sheet at a time.
Wok Preparation
Velveting Chicken Starts With a Thin Coating, Not a Thick Batter
See how a light velveting coating fits into a chicken stir-fry, and plan the preparation without confusing it with deep-fried batter.
Steaming Skills
Give Steamed Buns Room to Grow Before Closing the Lid
Space steamed buns for their final rise and cooking, with liners and batch planning that help preserve their shape when they leave the steamer.
Chinese Kitchen Skills
Blanching Greens Is a Short Cooking Step With a Planned Finish
Plan the draining and cooling step before blanching greens so they reach the table or wok with the texture you intended.
Chinese Home Cooking
Tomatoes and Eggs: A Quick Stir-Fry With Two Separate Cooking Stages
Tomato and egg stir-fry works better when the eggs and tomatoes cook separately before a brief reunion in the pan.
Chinese Home Cooking
Celery and Cashew Stir-Fry: Keep the Sauce Light and the Nuts Crisp
A simple Chinese-inspired celery and cashew stir-fry, with preparation cues for crisp vegetables and a light coating of sauce.
Kitchen Practice
Toast Sesame Seeds Until Fragrant, Then Move Them Out of the Pan
Toast a small batch of sesame seeds with close attention to colour, aroma and carry-over heat, then choose where they belong in a Chinese-style dish.