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.
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
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.
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.