Techniques

The preparation of food before cooking is probably more important and more time-consuming in Chinese, Japanese and Southeast Asian cookery than in any other cuisine. However, because the subject of this book is vegetarian cooking, many of the recipes are simpler and easier to make than those dealing with meats and poultry. It is important, nonetheless, to have all ingredients properly prepared beforehand. In stir-frying, for example, the food must be chopped into small, well-shaped pieces. This will ensure even and quick cooking, and is especially important for vegetables so as to avoid overcooking. Foods prepared and cooked this way retain their natural textures and tastes. Another reason for careful cutting is to enhance the visual appeal of a dish. This is why most Chinese and Southeast Asian cuisines are so specific about cutting techniques, particularly where vegetables are concerned. The Chinese always use a cleaver for these tasks, wielding it with skill and dexterity, but a sharp heavy knife can be used instead.