The catch in all rice recipes is to cook the rice
just right. It should be niether too raw nor
overdone. It is done when just a minute or so
before being fully cooked.
A vegetable chopper is very handy in cutting
vegetables for chinese dishes, especially where
finely chopped vegetables are required. the time
consumed is considerably reduced. But take care
to chop the vegetables just before using, or they
will lose the fresh colour if kept for long.
Always keep some cornflour water handy where
gravy vegetables and soups are concerned. It
helps to quickly thicken to desired consistency.
To save time you can clean vegetables, boil rice
or noodles beforehand, keep chilli oil, soya and
chilli sauces handy.
Always boil noodles in plenty of water to which
a tbsp. of oil is added. Add the noodles when
the water starts boiling.
To make chilli oil: Heat oil in a pan, add 8-10 red
chillies and allow to become black. Cover and
keep aside for 5-6 hours. Strain and bottle.