- Kitchen Knife (Sharp): Essential for cutting vegetables and meat with precision.
- Stainless Steel Frying Pan: Ideal for stir-fry cooking, ensuring even heat distribution.
- Wok or Non-stick Wok Skillet: Traditional choice for Chinese cuisine, promotes high-heat cooking and better flavor infusion.
- Tongs: Useful for tossing ingredients in the pan without direct contact, keeping hands safe from heat.
- Cutting Board: Provides a stable surface to safely chop vegetables and meat.
- Measuring Cups and Spoons: Help in accurately measuring ingredients as per recipe requirements.
- Digital Kitchen Scale: Ensures precise measurements for optimal results, especially important when baking or following exact recipes.
- Paper Towels: Useful for cleaning up excess oil and drying vegetables before adding them to the pan.
- Chopsticks (Optional): Used in Asian cooking to handle food during preparation.
- Mandoline Slicer: For uniformly sliced ingredients if you prefer or need consistency in thickness.
- Non-Stick Cooking Spray: Can be used to prevent sticking without oil, reducing fat content for healthier cooking options.
1 pound skinless boneless chicken breast halves
1 egg white
2 teaspoons soy sauce
2 teaspoons plus 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 1/2 teaspoons cornstarch
1/4 teaspoon ground white pepper
3 teaspoons Asian sesame oil, divided
1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 teaspoon sugar
2 tablespoons peanut oil or vegetable oil, divided
1 medium-size red bell pepper, cut into matchstick-size strips
1 medium-size green bell pepper, cut into matchstick-size strips
1/4 teaspoon salt
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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