ChineseFoodDIY Logo
Welcome to!
Home Page
Chinese Recipes
Cooking Tips
Photo Album
Chinese CookbooksShop OnlineHealth ArchiveAbout Us
Contact UsAffiliate Program
Left Side Image

Recommend to a Friend


  Web Forum
  Link to Us
Top Rated Recipes
Appetizers and Snacks
Beef Entrees
Breakfast and Brunch
Chicken Recipes
Clay Pot Recipes
Cooking Styles
Egg Recipes
Fried Rice
Fruits, Grains & Vegetables
Low Carb Recipes
Low Fat Recipes
Pork Entrees
Sauces / Condiments
Seasonal & Holiday Recipes
Seafood Entrees
Soups and Stews
Tofu / Bean Curd Entrees
Veal and lamb recipes
Vegetarian Recipes




Home > Cooking Tips > Twenty Tips for Cooking Chinese Food

Twenty Tips for Cooking Chinese Food


Chinese Recipe Links

Twenty Tips for Cooking Chinese Food

Try to vary the meat and vegetables in a dish, so that there is an interesting variety of flavors, textures, and colors. Prepare everything before you start cooking: meat, vegetables, and sauces. 

Wash green, leafy vegetables ahead of time. This gives them more time to drain so they will not be too wet when you stir-fry.

While it's nice to own one, you don't need a cleaver to cook Chinese food.

Place all the cut vegetables on a tray or cooking sheet. That way, you won't forget anything. Just be careful not to mix them up, as cooking times will vary among vegetables.

Drain tofu before using, as this allows it to absorb the other flavors in the dish.

Marinate fresh meat.

Always cut beef across the grain.

Cut the meat into uniform pieces so that it will cook more evenly. If you're not using a recipe, a general rule is to cut everything into bite-sized pieces.

When adding oil for stir-frying, drizzle the oil down the sides of the wok.

When deep-frying, to tell if the oil is hot enough, simply stick a chopstick in the wok. When the oil sizzles all around it, you can begin adding the food.

Don't use dark soy sauce unless the recipe specifically calls for it. When a recipe simply says to add soy or soya sauce, use light soy sauce or one of the Japanese brands such as Kikkoman.

If preparing stir-fried meat and vegetables, stir-fry the meat first and set it aside. Usually you will return it to the wok with a sauce during the final stages of cooking. 

When stir-frying vegetables, cook the toughest and thickest vegetables for a longer period than the softer, leafy vegetables. Vegetables such as broccoli, carrots, and cabbage need to be cooked longer than bok choy, which in turn is cooked longer than snow peas or bean sprouts.

If you are uncertain in what order to cook vegetables, simply stir-fry them separately. Never overcook.

Once you've gained a bit of experience and can "guestimate" amounts such as  one teaspoon or two tablespoons, try storing sauces in plastic containers similar to the syrup dispensers used in restaurants. This cuts down on the amount of washing up after each meal.  Just be sure to label each of the containers!

Always use fresh
ginger, not powdered.

If desired, use sugar as a substitute for
MSG (Monosodium Glutamate).

The formula for mixing
cornstarch and water is 1 to 2: for example, 1 tablespoon of cornstarch with 2 tablespoons of water

Taste the dish and adjust the seasonings as desired.

And finally, in the immortal words of one of my favorite cooking teachers: "the two most important things about Chinese cooking are a hot stove and a sharp knife.


[Back to Chinese Cooking Tips Index]

Get ready to cook Chinese food? Click here to see 500+ Real and Healthy Chinese Food Recipes in 5 minutes! Plus 200+ cooking tips and 170+ colorful pictures.

"500+ Healthy Chinese Recipes in 5 minutes"

Chinese Cookbook: Real And Healthy Chinese Cooking

ChineseFoodDIY's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped 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.


Related Links: Chinese Food & Chinese Cuisine


What do I Buy First? - Getting Ready to Cook Chinese Food
Useful Tools in Chinese Cooking
Wok or Frying Pan?
Before You Buy a Wok
Before You Buy a Chinese Cleaver
What to do before cooking?
Cooking Methods in Chinese Cuisine
Cooking Techniques in Chinese Cuisine
Stir-Fry Tips in Chinese Cuisine
Deep-Frying Questions and Answers in Chinese Cuisine

The Five Elements Theory of Chinese Cooking

Yin and Yang in Chinese Cooking
Different Styles in Chinese Cuisine
Quick and Easy Chinese Cooking During Busy Weekdays
Chinese Cooking For The Novice




Home | Cookbook | Recipes | Cooking Tips | Online Store | Album | Health Archive | Forum
Affiliate Program | Link to Us | About Us | Contact Us | Search | Sitemap

Copyright © | Legal | Privacy Policy



Get 100's FREE Chinese Recipes & Cooking Tips In Your Email Weekly NOW! 

Your First Name:

Your Email Address:

Privacy Policy

Woks Wok
  Clay Pot
Sauces Sauces
  Barbecue Sauce
  Bean Sauce
  Chili Sauce
  Fish Sauce
  Hoisin Sauce
  Noodle Sauce
  Oyster Sauce
  Simmering Sauce
  Soy Sauce
  Stir Fry Sauce
Condiments Condiments
Vinegar/Cooking Wine Vinegar & Cooking Wine
Seasonings Seasonings
Cooking Oils Cooking Oils
Tea, Beverages & Coffee Tea, Drinks & Coffee
  Bag Tea
  Leaf Tea
  Specialty Beverage
Beans, Grains & Rice Beans, Grains & Rice
Fruits & Vegetables Fruits & Vegetables
Meat Meat
Seafood Seafood
Pasta & Noodles Cornstarch & Noodles
Soups, Stocks & Broths Soups, Stocks & Broths
Sweets, Cookies & Confections Cookies & Confections
Breads & Cereals Breads & Cereals
Crackers & Snacks Crackers & Snacks
Edible Wrappings Edible Wrapping

Right Side Image