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chinese cooking

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  • chinese cooking

    My parents live in Hong Kong and my mom only uses canola oil (after being told coconut oil, butter, etc are bad). I've been trying to get her to change oils for a long time, but she says there's no other oils available on the shelves here. Most common and readily available oils are canola, soybean, peanut, corn, grapeseed, sunflower, sesame. Olive oil can be found easily but in chinese cooking they do a lot of stir-fries and sauteeing in a wok, so not sure if olive oil works for this. Any suggestions what kind of oil she can use instead of canola oil?

    Also prevalent in Chinese cooking is corn starch to thicken sauces, and soy sauce and other sauces used for seasonings. I've read the labels, and the ingredients include wheat, gluten, etc. What alternatives are there?