Steaming:

One of the best ways to retain the natural flavor and nutritional value of your ingredients. Steaming is also a very healthy cooking technique because it uses little or no fats or oils.

To steam, bring water to a boil in a wok or wide frying pan. Place the food in a heatproof dish and place it on a steamer rack above boiling water. Cover the steamer with a tight-fitting lid and steam until the food is done, adding additional water as needed. Remember to be very careful when removing the steamer lid. Always tilt the lid away from yourself, so the escaping steam will not burn you.

Don’t just change your oil, cook it!

A good Chinese chef can differentiate cooked oil from uncooked oil, much the same way that anyone can tell inexpensive from extra-virgin olive oil. Many Chinese prefer the taste of seasoned oils, so they heat it up and add garlic, onion, ginger, and/or chiles. The flavors infuse the oil and add great taste to stir-fried food. Also, by heating oil before pouring it over steamed fish, the fishy odor is eliminated, and the oil creates a pleasant sizzle.