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Beans, Grains, Rice &
Flour
Beans, Grains,
Rice & Flour
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Beans
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Red Beans |
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Red Beans
Red beans have a sweet taste and are used in many Asian
desserts, such as Chinese sweet-bean soup and the Japanese sweet-bean paste that
is part of many confections. High in fiber and protein, red beans are often used
as a healthy alternative to meat, especially when combined with rice. Try adding
them to soups or stews. They must be soaked overnight before cooking.
Nicholas Zhou (Author of "Real
& Healthy Chinese Cooking")
recommends you buy red beans from the following source.
 Buy Red Beans |
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Soy Beans |
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Soy Beans
These dried, small, round, black soy beans are
soaked, boiled until tender, and sweetened for a
celebratory New Year's food. You can also steam
them with rice for a flavorful side dish. Make
sure to soak these beans overnight in the
refrigerator before cooking.Nicholas Zhou (Author of "Real
& Healthy Chinese Cooking")
recommends you buy soy beans from the following source.
Buy Soy Beans |
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Mung Beans
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Mung Beans
Dried, whole green
mung beans are versatile, pretty, and even good for you. They are easy to
digest, 20 percent protein, and rich in lysine and minerals. Mung beans are used
in much Indian cooking and are also known as green gram. They need no
pre-soaking and have a slightly sweet flavor. Use in soups, or as an
accompaniment to rice. Or, soak the beans in water until they sprout, and use
the sprouts in salads and stir-fries.
Nicholas Zhou (Author of "Real
& Healthy Chinese Cooking")
recommends you buy mung beans from the following source.
Buy Mung Beans
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Rice
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Brown Rice |
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Brown Rice
Loved by the Chinese for hundreds of years for its chewy texture. Fragrant and rich in nutrients. Particularly good for congee and desserts.
Nicholas Zhou (Author of "Real
& Healthy Chinese Cooking")
recommends you buy brown rice from the following source.
Buy Brown Rice
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Calrose Rice |
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Calrose Rice
Calrose rice is a kind of medium-grain rice. It
is shorter and stickier than long-grain rice.
Calrose rice is also well known as Sushi rice,
imported from America, Australia, Vietnam and
China. It's great for making paella, risotto,
Sushi and other Japanese food.
Nicholas Zhou (Author of "Real
& Healthy Chinese Cooking")
recommends you buy calrose rice from the following source.
Buy Calrose Rice |
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Sweet Rice |
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Sweet Rice
This glutinous or "sticky" rice has opaque white grains that cook up
translucent, tender, slightly sweet, and chewy. The cooked grains cling
together, making it easy to eat with chopsticks or shape into balls to dip into
curries or sauces. Often used for desserts.
Nicholas Zhou (Author of "Real
& Healthy Chinese Cooking")
recommends you buy sweet rice from the following source.
Buy Sweet Rice
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Flour
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Cornstarch (Corn Flour, Corn Starch) |
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Cornstarch (Corn Flour, Corn Starch)
This silky powder is used to
thicken sauces, gravies, and puddings. Like other starch thickeners, cornstarch
should be mixed into a slurry with an equal amount of cold water before it's
added to the hot liquid you're trying to thicken. You then need to simmer the
liquid, stirring constantly, for a minute or so until it thickens. Cornstarch
doesn't stand up to freezing or prolonged cooking, and it doesn't thicken well
when mixed with acidic liquids. Cornstarch is called cornflour or maize
cornflour in Britain, Australia, and New Zealand. Don't confuse cornstarch with
the finely ground cornmeal that Americans call corn flour.
Nicholas Zhou (Author of "Real
& Healthy Chinese Cooking")
recommends you buy cornstarch from the following source.
Buy Cornstarch
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Rice Flour |
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Rice Flour
Milled from regular rice,
this white flour is primarily used for making cakes and desserts. It is also
used to thicken coconut milk to a rich, smooth and creamy consistency. Do not
confuse it with "glutinous rice flour." Many supermarkets also carry rice flour
in small boxes or bags.
Nicholas Zhou (Author of "Real
& Healthy Chinese Cooking")
recommends you buy rice flour from the following source.
Buy Rice Flour
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Soy Bean Flour |
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Soy Bean Flour
Soy
bean flour is high in protein and low in
carbohydrates. You can mix it with other flours
for baking and thickening sauces.
Nicholas Zhou (Author of "Real
& Healthy Chinese Cooking")
recommends you buy soy bean sauce from the following source.
Buy Soy Bean Flour |
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Tapioca Starch
(Tapioca Flour) |
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Tapioca Starch (Tapioca Flour)
Tapioca is a good choice for thickening pie fillings, since it thickens at a
lower temperature than cornstarch, remains stable when frozen, and imparts a
glossy sheen.
Tapioca starch is finely ground so that it dissolves completely, eliminating the
gelatinous blob problem. The starch is also sometimes used to thicken soups,
stews, and sauces.
Nicholas Zhou (Author of "Real
& Healthy Chinese Cooking")
recommends you buy tapioca starch from the following source.
Buy Tapioca Starch
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Potato Starch
(Potato Flour) |
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Potato Starch (Potato Flour)
This gluten-free starch is used to thicken soups and gravies. Its main advantage
over other starch thickeners is that it's a permitted ingredient for Passover,
unlike cornstarch and other grain-based foods. Liquids thickened with potato
starch should never be boiled. Supermarkets often stock it among the Kosher
products.
Nicholas Zhou (Author of "Real
& Healthy Chinese Cooking")
recommends you buy potato starch from the following source.
Buy Potato Starch
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Get ready to cook
Chinese food?
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"500+ Healthy Chinese Recipes in 5 minutes"
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Nicholas Zhou's
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over 12,800 people worldwide improve their health. All the secret copy
cat recipes in ONE cookbook.
Click here to read the whole story
that reveals how ANYONE can cook delicious Chinese food and improve their
health... in less than 20 minutes. | |
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