Chinese Cuisine and 2008 Beijing Olympics
NOTE: To taste sesame seeds, place them in a small heavy skillet over moderate heat. Stir until seeds are golden. Remove from heat and pour onto a plate to cool.
Rohan Ravi has never been to China but has always wanted to go. He is capable of cooking different Chinese dishes and savors the taste that Chinese cooking provides.
Chinese Cuisine and 2008 Beijing Olympics
Increase heat to medium-high and stir-fry until vegetables and rice are heated through, about 3 to 4 minutes. Serve sprinkled with sesame seeds and a little cilantro. Pass additional chili oil and cilantro at the table. Serves 4 as main course; 6 to 8 as side dish.
In a wok or large heavy skillet, heat vegetable and sesame oils over medium heat, add onion, reduce heat to low and cook until onion is soft. Add sweet pepper and continue cooking until onion is lightly golden. Add garlic, soy sauce, hot chili oil to taste (please be quite generous), reserved vegetables, and rice.
1/2 lb. broccoli, flowerets separated and stems sliced
1 med. size zucchini, diagonally sliced
2 med. carrots, diagonally sliced
2 tbsp. vegetable oil
2 tbsp. Oriental-style sesame oil
1 sm. onion, halved and sliced
1 sm. red or green sweet pepper, cut into thin strips
1 tbsp. minced or pressed garlic
1/3 c. reduced-sodium soy sauce
Szechuan hot chili oil
2 c. cooked brown rice
1/4 c. toasted sesame seeds
Chopped fresh cilantro
Steam broccoli, zucchini, and carrots separately until crisp-tender. Reserve.
With the 2008 Beijing summer Olympics only weeks away, many are gearing up to head out to China. One of the biggest problems we face when visiting a new country are the food choices. I will have an answer to your problems. Some who have never tasted Chinese food and are going to China may be in for a shock, as Chinese cooking is not like any other type of food out there. Most of it uses many different sauces including soy sauce and sweet and sour sauce. The main cooking consists of vegetables, meats and noodles or rice.