Search

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

The firm but tender new shoots of the snow pea plant. The sprouts are eaten raw, steamed, stir-fried or added to soups.

stir-fry pan, stirfry pan,

A sauce that serves well as a salad dressing, a marinade or a stir-fry seasoning. When served with fish, poultry, salad greens, vegetables, or pasta this sauce provides a mildly tangy ginger flavor enhanced with sesame and miso (soybean paste).

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A boiled noodle dish from China that is served with a variety of ingredients such as vegetables and meat, which have been stir-fried and are then combined with the noodles.

A French word used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil.

A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled.

Radish seeds that have germinated, requiring only water and a cool place to grow, before being harvested as a food.

A thin noodle made from rice flour and water, which is available in various widths. The widths are basically classified as thin, medium and wide.

The firm but tender new shoots of seeds and beans, such as mung beans, lentils, soybeans, and alfalfa and radish seeds.

An Asian sauce, made from vegetable proteins combined with salt, pepper and various spices, that is used as a food flavoring.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad.

A Chinese pepper grown for its spicy hot flavor. This chile is generally 1 to 2 inches in length and red in color.

An Asian green vegetable, common in southeast Asia, that is produced primarily for the stalk which is long, spindly, and topped with a broad green leaf.

A traditional Asian cooking vessel shaped like a large low bowl with two handles. Modern woks are usually made from steel or aluminum.

A variety of sea vegetables, which are consumed in a number of different ways. They can be used as seasonings, vegetables, ingredients in soups and salads, in making tea, as thickeners, and as food stabilizers.