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Low-Fat Tips | Chinese Cooking

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Use flavorful stock in place of oil for stir-frying.
Use lean cuts of meat and trim all visible fat before cooking.
Poach in stock rather than in water.
Accompany all main courses with plain rice and plenty of steamed or lightly stir-fried vegetables.
Use a well-seasoned wok or cast-iron skillet. Season your wok by making an infused oil or cooking french fries (for the unconverted), then wiping the wok clean.
If you do a lot of steaming, invest in a stainless-steel wok.