Food

Chinese food pantry-BOK CHOY, SHANGHAI BOK CHOY, SHANGHAI. Generally smaller than bok choy, and with pronounced bulbous stalks, Shanghai bok choy is called the “greenish- white vegetable” by the Chinese. The description is apt, for its stalks are not as white as those of bok choy...

Chinese food pantry-BEAN CURD JUICE BEAN CURD JUICE. A relatively new ingredi- ent, this bottled “juice” is a boon to Chinese cooking. It is a mixture of fermented red wet bean curd liquid, rice wine, red rice, salt, and sugar—ingredients traditionally used separately to flavor and...

Chinese food pantry-BEAN SAUCE BEAN SAUCE. A Cantonese staple, this thick puree is made from the soybeans that remain after soy sauce is made. The fermented beans are mixed with wheat flour, salt, and sugar, result- ing in sauce that also contains bits of beans. The...