INGREDIENTS

INSTRUCTIONS

While it is not absolutely essential to purchase a lot of exotic
Chinese implements for one's kitchen, the author recommends the
purchase of a good Chinese cleaver. Like the wok, the Chinese cleaver
has been known in China for centuries. There are several types of
Chinese cleavers on the market. Most of the ones that are available  at
department stores or Chinese shops are made of mild steel with  either
metal or wooden handles. There are ones with 1 1/2" of blade  width,
others up to 4" blade width. If one wishes to spend the money,  it is
best to purchase a Chinese cleaver with a 1 1/2" blade for  slicing
vegetables and another 4" blade one for all purpose work. If  one is
living on a strict budget and can only afford one knife, it is  best to
purchase the Chinese cleaver with the 4" blade. In both cases  choose
knives with blades that can be readily honed to sharpness.  There are
some Chinese cleavers on the market which have thick  blades. These are
used for mincing meats or for heavy duty chopping.  It is well to buy
one of these also, if you already own the above  mentioned two.  There
are Chinese cleavers made of stainless steel. These are more  expensive
and are rather difficult to hone to razor sharpness. For  these
reasons, they are not as popular as ones made with mild steel.  Your
Chinese cleaver should be washed and dried with a paper towel. It
should be kept as sharp as possible at all times because Chinese
cookery requires that most foods be either sliced, diced, shredded,  or
minced. A knife steel (which can be purchased from most restaurant
supply houses) or a fine whetstone is used to keep knives sharp. In
sharpening the Chinese cleaver, one should alternate the blade  surface
as one is honing it against the whetstone. A daily honing of  ten or
twelve strokes is not too much for your Chinese cleaver. Do,  however,
store your Chinese cleaver carefully in a drawer so that the  blade
side is down. Otherwise one could accidentally cut oneself when
opening the drawer, if the blade of the cleaver is facing upwards.  In
order to use the Chinese cleavers or for that matter, any other  groups
of sharp knives efficiently, one must definitely have a good  cutting
board. Breadboards may be used. The only problem with a  breadboard is
that it is likely to crack if one uses it for mincing  meat upon it,
Chinese style! If one can afford one, it is best to get  a thick,
cross-grained laminated hardwood meat board. They cost more  but are
very durable and will not splinter.  As mentioned earlier, they only
other essential piece of equipment  that one needs for good Chinese
cooking, is a pot for cooking rice.  Any pot with a tight fitting cover
can be used. If you are cooking a  small amount of rice, a small one or
two quart pot will do. Most  Chinese people prefer to use a heavy gauge
pot for cooking rice. The  author has taught students to cook rice
successfully in stainless  steel copper bottom pots, as well as clear
glassy pyrex pots. The  chief requirement for a good rice pot is that
it has a well fitting  tight cover, so that the rice can be properly
steamed in it during  its cooking process. Automatic rice cookers are
marvelous inventions  for anyone who eats rice very frequently. In
addition to cooking  perfect rice every time, an automatic rice cooker
does not cause a  crust of hard browned rice to form at the bottom of
the pot. Some  people discard this rice thereby creating wastage. There
isn't any  wastage with an automatic rice cooker. However some gourmets
prefer  the first mentioned method of cooking rice, appreciating the
delicate  toasted flavour that is imparted to the rice from the
resulting  crust. The author has included instructions for cooking
perfect white  rice in an ordinary pot at the end of the introductory
section of  this booklet.  Chopsticks are so inexpensive that it is
well to buy at least a dozen  pairs. They are usually sold in packages
of ten pairs. Besides using  them for eating at the table, many Chinese
cooks use them for  stir-frying or for mixing ingredients. They can be
used in lieu of a  fork or slotted spoon. They are especially useful
for picking out  ingredients, either in cooking or in eating.
Currently there are some non-warp wood chopsticks coming from The
People's Republic of China on the market. If one cooks a great deal
with chopsticks, one might want to purchase a pair of long wooden
chopsticks expressly for this purpose. Due to prolonged use in
stir-frying in the wok, the tips of the chopsticks acquire a burnt
appearance and, therefore, become unattractive for table settings.
There are also plastic and ivory chopsticks, if one desired fancier
chopsticks for setting the table. However, food does have a tendancy
to slide off them and, therefore, more people prefer wooden
chopsticks.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 521.9mg
Potassium: 62.5mg
Carbohydrates: 21.9g
Fiber: 1.6g
Sugar: 5.8g
Protein: 8.2g