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Ginger is one of the key ingredients in Chinese cooking. Peeling ginger takes time, but you can peel it ahead of time and store in the refrigerator. Place in a jar, cover with sherry, and seal - as the flavor of the ginger fades you have the sherry taste to compensate.
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It is said that this tip in Deh-Ta Hsiung's Chinese Cookery Secrets - just add 2 - 3 pieces of ginger to heated oil, and cook until the ginger rises to the surface and turns brown. Cool the oil and store. The oil can be reused several times.
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There is nothing like homemade stock, but chicken broth works fine in a pinch, as in this recipe for Egg Drop or Egg Flower Soup. Calorie Counting tip: substitute low-fat chicken broth where water is called for in stir-fries to add extra flavor. (Vegetarians can add soaking liquid from vegetables such as dried mushrooms).
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Cutting meat and vegetables is not something you want to do while rushed or distracted, particularly in stir-fry dishes, where it's important that the pieces of food are a uniform size. Before leaving for work in the morning, cut the meat, cover with plastic wrap and leave in the refrigerator until you come home from work.
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They're quick and easy to prepare. Better still, the flavor packet can be used as a sauce, as in this recipe for Beef Lo Mein, where the flavor packet from the Ramen noodles is combined with oyster sauce to lend flavor to marinated beef and broccoli. Alternately, you can discard the flavor packet and stir-fry them with a sauce.
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This gives them plenty of time to drain before cooking.It is so important.
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Look for boiled bamboo shoots in the refrigerator section at the Asian market - all you need to do is soak them in hot water to remove any salinity before cooking.
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Many local supermarkets carry a selection of stir-fry sauces and marinades. Most can be used with meat, seafood or vegetable dishes.
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A good option if you don't have time for slicing and dicing. Many frozen food manufacturers carry "Oriental" or "Stir-fry" Blends, containing an assortment of Asian vegetables. Just toss them in the heated wok with oil and stir-fry.
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On nights like these it pays to stick to ingredients that will pass muster with family members - this is not the time to discover that your son thinks sesame seeds are gross, or that your husband shares the widely-held view that cilantro tastes like soap. For best results, stick with the tried and true.
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