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‘Chinese Stir Fry’ Series

Ni hao. Stir frying Chinese dishes was a regular happening in our home when my children were growing up. Two to three times a week we ate healthy dishes filled with Asian meat or seafood and farmers market fresh produce. We love sticky rice served under dishes with enough body to easily eat with chopsticks. The dishes were colorful, full of flavor and the light glazes would drip into the rice. Just talking about it makes my mouth water. On September 21st, 22nd and 23rd Saucy Cuisine features a three-part series called ‘Chinese Stir Fry’. Recipes include Sweet and Sour Fish, Shrimp and Chicken with Bamboo and Golden Coin Steak. Serve them over white or brown sticky rice. These are a few of our favorites.
Chinese Cooking Expertise—My proficiency with Chinese cooking stems from six months of formal Chinese culinary training under the knife of Ying-Ling Lui. The young daughter of one of Chiang Kai-Shek’s generals, Ying-Ling wanted to learn to cook. She begged her father but he would not concede. It was forbidden because as he would say, “Cooking is servants’ work.” Ying-Ling sought the friendship of the family chef. He invited her to his restaurant and spent afternoons teaching her 5-star quality Chinese cuisine on the sly. Years later she and her husband moved to Okinawa and that’s when our lives intersected. I had the rare opportunity to study Chinese cooking techniques and obtain a portfolio of authentic

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Chinese recipes. The technique makes the difference and I want to share my knowledge, experience and recipes with you on Saucy Cuisine.

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