Glossary-L

Litchi, lychees - The litchi has been cultivated in China for thousands of years, where its sweet-tart flavor accents duck and pork dishes. This small fruit starts out rose colored, but develops a brown, rough, brittle skin as it matures. The translucent jelly-like flesh surrounds a single inedible seed. Fresh litchis are available in Asian markets and in some supermarkets during the summer months. Litchis are often called for in Chinese recipes, Chinese food recipe, especially for sauces.

Glossary-G

Ginger root - Knobbly and light brown, ginger root is u sed widely in Chinese food for its sharp, peppery, spicy, slightly sweet flavor and is especially good with fish as a “de-fisher”. Ginger, when used in cooking is sliced into 1/16 inch slices. The slices are usually not eaten. When used for dipping together with vinegar, it is in fine shreds or fine dots and as much of it as will stick to the dipping piece will be eaten. Fresh ginger is peeled before using. The younger, less pungent ginger is best used in stir fried or steamed dishes while the harsher peppery mature ginger is good for braised dishes. It can be obtained from many supermarkets and Asian markets and is best kept in the refrigerator vegetable compartment, tightly wrapped in a paper towel placed inside a plastic bag. 

Glossary–F

Eggplant - Also known as “aubergine” is a berry that is consumed like a vegetable and has been cultivated in China since around 500 B.C. The Chinese eggplant is whitish, both inside and outside. It is 6 to 8 inches long and shaped rather like a cucumber. You will find this vegetable all year round at Chinese grocery stores, but you can also substitute the common purple-skinned variety, for they are similar in taste and texture. There are several kinds of purple eggplants: the large American variety, and the very small ones native to the Mediterranean region and to Japan. These small ones are frequently more tasty and tender than the larger vegetable. Sometimes, eggplants, no matter what variety you are using, have a bit of harsh taste. Soaking them in water before using will remove this. The most common variety both in North America and in Europe is deep purple and pear-shaped. The skin is edible, although in certain varieties it can be bitter. The yellowish white flesh is spongy and contains small brownish edible seeds. Small and young specimens of eggplant contain fewer seeds and their skin is tenderer and less bitter so there is no need to peel them, but older ones should be peeled before preparing. When buying, look for firm, smooth skin with no blemishes. They can be kept in the refrigerator for a slightly longer period. Only cut the eggplant right before throwing into the wok as the flesh discolors quickly. One pound of eggplant equals 4 cups chopped eggplant.

Glossary –E

Enoki mushrooms - Also called golden needles mushroom are small white mushrooms that grow in clumps with long, thin stems topped with a tiny white cap and a mild, almost fruity flavor. They have a crisp, crunchy texture when fresh, but tend to become tough when heated; also known as velvet stem/shank, snow puff and golden mushrooms. The enoki mushroom is highly esteemed in Asia and figures prominently in various Chinese dishes.