Over 40 years ago I was given a wok as a Christmas gift, I have been cooking Chinese style food ever since. Started following recipes exactly for years until I figured out the concept. Things are either stir fried, deep fried, or slow cooked. It’s the different flavours you add that makes them unique.
There are things that are must haves, oyster sauce, soya sauce, thick teriyaki sauce, sesame oil and dry sherry. Stir fry is something I do often, different protein and vegetables stir fried, with different spices to match the protein. Chinese cooking isn’t a mystery and it’s simple and easy. I will give you a few of my favourite recipes and hopefully show you how easy it is. Chopping the vegetables may be the only hard part. Just take your time and it won’t be difficult, you can chop them hours in advance and keep them separated on a plate in the fridge.
Will start with chow mein noodles, should get it done before the weekend.
How I Cook — by Graham Stewart 