Utensils

A well-equipped American kitchen is more than adequate to handle Chinese cooking. For years, before Chinese implements were widely obtainable here, I did very well with American cookware; I still do. The only frustration I encountered was when I cooked a large fish whole or tried to toss several pounds of leafy vegetables in a shallow skillet—they were hard to maneuver and fended to cook unevenly. But even these dilemmas can be easily overcome. A sea bass simmers or steams nicely in a Western fish poacher if you raise the level of the handled “plate” with spoons or small saucers and then make a foil receptacle to catch the juices of the fish. It can also deep-fry and steam beautifully in a roasting pan. And 2 to 3 pounds of spinach tumble to perfection in a large soup kettle. However, there are a few special Chinese utensils that are very useful. Once you come to know them, and have developed skill, rhythm, and rapport with them, you will find them versatile, convenient, and great fun to use.