The 15-Minute Chinese Gourmet [antikvár]

PREFACE Writing this cookbook has been a challenge—to choose a few recipes from the thousands of dishes that are part of the splendor and legacy of Chinese cooking. A challenge to adapt the recipes to a short time span as well as to the American kitchen. A challenge to limit Chinese ingredients to no more than 12. All these recipes are authentic Chinese dishes, but I have simplified and adapted them for your kitchen. You will be able to cook them in very little time. Except for the staples and some desserts, these recipes can be prepared in 15 minutes. For convenience and the sake of retaining familiar terms, I have not adhered to a single system of romanization. The Chinese terms used in this book are a mixture of the Wades-Giles, Yale, and Pinyin systems. Here are some hints to help you succeed: • Organize to achieve the best results in the allotted time. • Use the proper equipment to save time and energy. • Follow the Game Plan (p.5), Flow Chart (p. 15), and Time-savers (p.6) carefully. • Assemble all your ingredients and equipment before cooking and place them within easy reach. • Prepare the Before you start steps ahead of time, even several hours or overnight, if you can. I have been collecting and testing these recipes for 30 years in my own kitchen and in my cooking classes. They have also been tested and retested by many cooks, from novices to gourmets. It is with pride and love that I offer them to you. Confucius once said, "Give a man a fish and you feed him for a day; teach him to fish and you feed him for hfe." I hope this book will teach you how to cook and eat the Chinese way. Eat well, stay healthy, and be happy.—elizabeth