Chinese vegetables

Author
Sundancer7
Fire Safety Admin
  • Total Posts : 13476
  • Joined: 2001/07/18 14:10:00
  • Location: Knoxville, TN,
  • Status: offline
2007/02/07 15:45:33 (permalink)

Chinese vegetables

I bought some chinese vegetables the other day and they were really good. I detect some unusual spices or sauce or something that really gives them a neat taste. Does anyone know what they use and how they prepare them. It was done in a wok and it looked like he steamed them first and let them drain and then put something in the wok and added the spices/sauce.

Paul E. Smith
Knoxville, TN
#1

9 Replies Related Threads

    salsailsa
    Cheeseburger
    • Total Posts : 405
    • Joined: 2006/04/29 10:09:00
    • Location: Canada, ND
    • Status: offline
    RE: Chinese vegetables 2007/02/07 22:59:29 (permalink)
    Typical flavors used are garlic, ginger, oyster sauce, sesame oil, white pepper, five spice, soy sauce, chinese cooking wine etc.

    Can you be more specific of the flavor? Usually with vegetables they keep it simple-stupid- peanut oil with some garlic and ginger- or with oyster sauce.
    #2
    Sundancer7
    Fire Safety Admin
    • Total Posts : 13476
    • Joined: 2001/07/18 14:10:00
    • Location: Knoxville, TN,
    • Status: offline
    RE: Chinese vegetables 2007/02/09 15:52:53 (permalink)
    Is there any particular spice or sauce that is used by most chinese restaurants. I really enjoy the veggies but I do not know what spices or sauce to use. Is it commercially available as a group.

    Thanks
    Paul E. Smith
    Knoxville, TN
    #3
    PepperPhil
    Cheeseburger
    • Total Posts : 335
    • Joined: 2006/10/02 22:20:00
    • Location: Pineview, TN
    • Status: offline
    RE: Chinese vegetables 2007/02/10 17:28:14 (permalink)
    According to the owner of our local Chinese restaurant, he states his favorite spices are :

    Cinnamon
    Anise
    Ginger
    Nutmeg
    &
    Cloves
    #4
    Adjudicator
    Sirloin
    • Total Posts : 5065
    • Joined: 2003/05/20 11:25:00
    • Location: Tallahassee, FL
    • Status: offline
    RE: Chinese vegetables 2007/02/10 18:21:53 (permalink)
    Five-Spice Powder: Probably the most famous of all Chinese spices, this mixture of star anise, fennel seeds, cloves, cinnamon and Szechuan peppercorns is ultra-pungent. It also adds a rich cinnamon and anise flavour to marinated meats, roasts, and barbecues. Legend has it that the Chinese invented the blend to capture all five taste elements—sour, bitter, sweet, pungent, and salty. For home cooks, it's easy to find in most groceries. Store it in a jar with a tight-fitting lid in a cool, dry place, and it will keep for a year.

    Ginger root: This knobby rhizome (it's not actually a root, but rather a funky, underground-growing stem) adds a sweet-and-spicy bite to meat, seafood and vegetable dishes, even candies and teas. Prep note: ginger roots need be peeled and finely sliced or chopped before use. Make sure to choose ginger that is hard, heavy and wrinkle-free.

    Pepper Salt: This is a mixture of anise pepper powder with salt. Skip it on fried chicken, in favouring trying it on healthier meat, and fish.

    Szechuan peppercorns: Native to the western area of Szechuan, these reddish-brown peppercorns are much more potent and fragrant than normal peppercorns. Toasted, they're added to stir-fries. Hint: when in doubt, look for them in most red-coloured dishes.

    Star Anise: These star-shaped seed pods have a licorice-like smell similar to fennel. That sweet licorice flavour adds a punch to meats (especially pork) and poultry in barbecued dishes, as well as in stews. You can find whole and ground star in most stores. Sometimes it's also known as clove flowers or Chinese anise. Traditionally, it was used to aid digestion and sweeten breath—a bonus for every diner, at the end of a meal.

    #5
    PepperPhil
    Cheeseburger
    • Total Posts : 335
    • Joined: 2006/10/02 22:20:00
    • Location: Pineview, TN
    • Status: offline
    RE: Chinese vegetables 2007/02/11 16:59:31 (permalink)
    Is there a reason to skip it on chicken?
    #6
    Adjudicator
    Sirloin
    • Total Posts : 5065
    • Joined: 2003/05/20 11:25:00
    • Location: Tallahassee, FL
    • Status: offline
    RE: Chinese vegetables 2007/02/11 18:24:42 (permalink)
    Skip what?
    #7
    PepperPhil
    Cheeseburger
    • Total Posts : 335
    • Joined: 2006/10/02 22:20:00
    • Location: Pineview, TN
    • Status: offline
    RE: Chinese vegetables 2007/02/11 19:42:10 (permalink)
    You stated above... Pepper Salt........
    #8
    ChiTownDiner
    Filet Mignon
    • Total Posts : 2886
    • Joined: 2006/07/09 10:58:00
    • Location: Westmont, IL
    • Status: offline
    RE: Chinese vegetables 2007/02/11 20:17:35 (permalink)
    I love the little ears of corn and always think of Tom Hanks in "Big"!
    #9
    jeepguy
    Double Chili Cheeseburger
    • Total Posts : 1555
    • Joined: 2004/03/29 04:29:00
    • Location: chicago, IL
    • Status: offline
    RE: Chinese vegetables 2007/02/11 20:18:48 (permalink)
    I'd ask my wife, but she's in Shanghai for Chinese New Year "next" weekend. We don't own any Five-Spice. She stir frys vegetables way too much for my tastes but i do know she uses garlic,wine and ginger almost constantly. Also white wine vinegar and hot sesame oil.
    #10
    Jump to:
    © 2014 APG vNext Commercial Version 5.1