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glossary

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OIL, COOKING

Blended vegetable oils used by Chinese chefs for cooking. Olive oil is never referred to in this case. Peanut oil is sometimes used for its distinctive flavor.

OKRA

A green ridged vegetable about 7 - 20 cm long favored by the Indians and is commonly consumed in south east asia as a vegetable, stir-fried, boiled or very often used in fish and other seafood curries. Has a mucilaginous quality. Also known as "ladies fingers"

ORANGE PEEL, DRIED

A common practice in Chinese cooking is to add dried orange peel (may be thinly sliced) to slow-cooked dishes for that extra tangy flavor. Usually available in Chinese stores. Fresh orange peel can be substituted.

Oyster Sauce

Thick brown sauce made from oysters, soy sauce, water, salt, cornflour and caramel coloring.  Used to enhance flavor of stir fried dishes or as a dip. Keeps indefinitely in the refrigerator. Look out for those that are MSG-free.