Holy Trinity in Chinese Cooking – Plus, It’s Beyond Obsession

So I put together a recipe I used to make stir fried rice. Plus I bookmarked a great stir fry sauce.

The more I cook Chinese food, the more I love the holy trinity in Chinese cooking. Ginger, spring onion (scallions) and garlic. Three ingredients that makes all the difference in a wide variety of food. I love the things I can do with this combination. Rice is less boring. Meats and tofu taste better. Vegetables are a delight. Sauces are more flavorful. It’s a mixture of savory, tart, sweet, salty and pungent. It’s a taste that will begin to seep it’s way into more and more dishes in my kitchen.

Photo by greekgod

Now that I’ve learned about the trinity, I’m on to bigger things. Like perfecting the fine art of cooking a great noodle. My last stir fry noodle batch came out rather… icky. I wasn’t happy with the results, so I’ve got to dig out some noodle recipes.

By the way, if anyone knows how to make “Poor Man’s Noodles”, send over a recipe. I had some in a Thai restaurant and I haven’t found a duplicate recipe yet.

Chinese cooking has become more than an obsession. It is now becoming another edition to the wide range of cooking in my kitchen. Much like a roast and potatoes, or spaghetti dinners, a stir fry rice is another great weekday meal.

Photo by waggaway

I’m looking at investing in a good recipe book for all the new recipes I find on the Internet. I prefer not to drag my netbook into the kitchen with high amounts of wet things flying about, or the possibility of dropping it from the counter. The kitchen isn’t big enough ( I complain, yet the Chinese probably have less space than I do in their kitchens, how do they do it?) for a netbook to sit atop a microwave, a valuable space for a cutting board or a mixing bowl.

So much to learn…