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March 1998 Issue
The Chinese Connection
by Philip R. Gantt
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Greetings! This month I chose to feature some Chinese recipes in addition to sharing some ideas about how to cook in the Chinese Style.

Every country has its own style of cooking and the Chinese style is perhaps one of the most popular. Most of us have, at one time or another, ordered Chinese food to go and looked forward to having the leftovers as a snack. This usually is one of our special meals in the month that family members look forward to eating.

Chinese cooking is not just an array of recipes. Rather, it is a style of cooking that can be applied to everyday cuisine. The recipe for Chinese Pork Chops demonstrates how one can take a simple dish and easily convert it to Chinese style. Stir fry is another example applied in the Chinese style that is not restricted to Chinese recipes. One can use stir fry to prepare many vegetables or meats very quickly with a variety of sauces. In preparing the recipes below, you will get some flavor as to how the Chinese style of cooking can improve your culinary skills.

Most of the work in cooking Chinese style is preparation. Since Chinese food is traditionally eaten with chopsticks, Chinese cooks usually cut up in bite sized pieces prior to cooking. This not only makes cooking faster, it also makes the food easier to eat and reduces the need for knives at the table.

In future Phil's International Flair columns, more recipes and more of the Chinese style techniques will be shared. Feel free to email me at with your comments and requests. I have an extensive library of recipes that I would be happy to share with those interested, and if I don't have the recipe you are looking for, I would be happy to find it for you (and me!). Be well and good eating!

Chinese Full Course Meal

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