The Chinese Way: Healthy Low-fat Cooking from China's Regions

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9780028603810: The Chinese Way: Healthy Low-fat Cooking from China's Regions

"Dear Eileen, I have cooked French with pleasure for forty-eight years and now that I have read your book, The Chinese Way, I have become enthusiastic about cooking Chinese. I am sure it will help me to get rid of any accumulated pounds." —Andre Soltner "As chefs in search of menu inspiration know, a new book by Eileen Yin-Fei Lo is always a mandatory buy. In her newest, she manages to hit a double bull's-eye, delivering both a superb repertory of easily cooked, complexly-flavored regional Chinese dishes, and a sophisticatedly-tasty solution for lowering intake of fats." —Michael and Ariane Batterberry Founding Editors/Associate Publishers Food Arts magazine "To live well is the definition of happiness. To dine well on Eileen Yin-Fei Lo's healthy Chinese food is the definition of divine." —George Lang The Chinese Way As anyone who has cooked it at home knows, Chinese cooking is almost inherently healthful. Traditional cooking techniques like water blanching, stir-frying, and steaming are not only healthy, they bring out the best, natural flavors in food. In Chinese cooking, oils are used minimally, marinated meats are used to flavor a dish, not dominate it, and healthful foods like vegetables, rice, and noodles are staples. With traditional, but lightened, Chinese dishes and many of the author's own creations, plus nutritional information for every recipe for calorie- and fat-gram counters, The Chinese Way is a must for anyone who loves the flavors of the Far East. Sample Recipes

  • Shrimp Fried Rice with Sun-Dried Tomatoes
  • Striped Bass Steamed with Ginger and Scallions
  • Steamed Crabs with Ginger
  • Mango Chicken Stir-Fry
  • Green Papaya Salad
  • Curry Roasted Beef
  • Tianjin Bok Choy Soup
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Review:

Proper Chinese cooking, asserts Eileen Yin-Fei Lo, is low in fat, unlike what we are used to finding in many Chinese restaurants. She also claims that Chinese cooking is ideal for health conscious people who enjoy good food because it is authentic. A good cook, she insists, "Rather than replace fat with something else, cooks with care to blend, compliment, balance." This care is the essence of mei doh, or good taste.

Along with sections on proper equipment, technique, and ingredients, Yin-Fei Lo gives her version of popular classics: fat-free Hot and Sour Soup, Barbecue Pork and Spare Ribs, and more. She adds twists such as sun-dried tomatoes to Noodles with Shrimp and Broccoli, and uses swordfish in a stir-fry. Other unexpected recipes are Chicken Stir-fried with Melon and Romaine Lettuce with Brown Onions. Don't miss recipes for congee, a comforting porridge finally earning appreciation outside Asian communities. With these many pleasures, Yin-Fei Lo also offers a treasure in her chapter on tong soi. The Chinese eat these lightly sweetened soups, often made with fruits, nuts, herbs, or flowers, as dessert. Because tong soi are considered tonics, they serve as a fine introduction to the increasingly popular, reputedly therapeutic side of Chinese cooking.

From the Inside Flap:

The Chinese Way Following on the highly-acclaimed From the Earth: Chinese Vegetarian Cooking, Eileen Yin-Fei Lo has turned her culinary talents to low-fat Chinese cooking. The Chinese Way: Healthy Low-Fat Cooking from China's Regions includes 200 delicious recipes that prove what Eileen says in the introduction: "Chinese low-fat cooking is virtually redundant...." Stir-frying relies on only small amounts of oil; steaming fish best preserves its flavor; water blanching helps to seal in a meat's natural juices; marinated meats are used only sparingly as a flavor accent; highly-flavored vinegars, oils, and sauces need only be used in small quantities to bring out the best flavors in your food. "The Chinese way relies on the naturalness of things," as Eileen says. The introduction discusses the authentic Chinese cooking techniques in detail, as well as cooking utensils—woks, steamers, cleavers—and their uses. Additionally, for anyone who gets dizzy shopping in a Chinese market, Eileen includes a complete glossary of Chinese ingredients, covering everything from fresh bean curd and Shanghai bok choy to Shao-Hsing wine and Chinkiang vinegar. The first chapter of recipes, "My Special Preparations," includes basic recipes and vibrant flavorings, which are called for throughout the book. Most of these—infused Scallion Oil or White Peppercorn Oil, Ginger Juice, and Pickled Peaches—cannot be bought in any store. The other chapters include 200 delicious yet healthy recipes for rice and noodles, fish, vegetables, chicken, beef, pork, and soups, plus a chapter of sweet dessert soups, or tong soi. The recipes, all of which are accompanied by complete nutritional information, range from light, classic dishes such as Steamed Hunan Chicken or Shrimp with Black Beans to Eileen's own personal creations like Shallot Fried Rice with Coriander or Rolled Flounder with Black Mushrooms. As with her previous cook-books, The Chinese Way is sure to be required reading for all food lovers, but especially anyone interested in authentic yet light cuisines.

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