The Chinese Way: Healthy Low-fat Cooking from China's Regions
Proper Chinese cooking, asserts Eileen Yin-Fei Lo, is low in fat, unlike what we are used to finding in many Chinese restaurants. She also claims that Chinese cooking is ideal for health conscious people who enjoy good food because it is authentic. A good cook, she insists, &quot;Rather than replace fat with something else, cooks with care to blend, compliment, balance.&quot; This care is the essence ofmei doh,or good taste.Along with sections on proper equipment, technique, and ingredients, Yin-Fei Lo gives her version of popular classics: fat-free Hot and Sour Soup, Barbecue Pork and Spare Ribs, and more.  She adds twists such as sun-dried tomatoes to Noodles with Shrimp and Broccoli, and uses swordfish in a stir-fry. Other unexpected recipes are Chicken Stir-fried with Melon and Romaine Lettuce with Brown Onions. Don't miss recipes forcongee, a comforting porridge finally earning appreciation outside Asian communities. With these many pleasures, Yin-Fei Lo also offers a treasure in her chapter ontong soi.The Chinese eat these lightly sweetened soups, often made with fruits, nuts, herbs, or flowers, as dessert. Because tong soi are considered tonics, they serve as a fine introduction to the increasingly popular, reputedly therapeutic side of Chinese cooking.