The order of preparation of mixed ingredients: when to mix

When to mix, the principal and accessory rule governs the order of preparation of the mixed ingredients. Vegetables are generally the accessory and are cooked first, because they will not spoil when held for a while, while meat should be served as it is cooked. This rule is reversed in the case of stews. The meat then takes longer to cook and should therefore be fine before adding accessory ingredients.

The time to add precooked vegetables to the mix is ​​when the meat is 80% done, allowing enough time to heat the vegetables without overcooking. If vegetables are the main thing and you are adding precooked leftover meat, wait until the vegetables are 90 percent cooked.

The rule of symmetry also applies: that the accessory should match the main one in shape and size as much as possible, whether cut into thin slices, thin strips or cubes. The reason is simple. Foods mix best when they are similar in size and shape, and are easier to eat with chopsticks.

Here are two recipes that illustrate how these rules apply to stir-fry dishes or ch ao and to a stew or mun.

CHICKEN GIVEN WITH ALMOND

6 ounces vegetables (equal parts

Bamboo shoots, mushrooms and toasted almonds), diced

A few green peas (optional for color)

2 tablespoons peanut oil

1 pound chicken meat, diced

1 teaspoon of water

1 teaspoon sherry

1 teaspoon soy sauce

1 teaspoon cornstarch

Salt

The cooking method is the same as for other stir fry recipes. For more detailed instructions, see the chapter on ch’ao. First fry the vegetables (except the almonds) in a little oil and set aside. Dip the chicken in a mixture of water, sherry, soy sauce, and cornstarch. Sauté in a separate skillet until 80% done and then add the cooked vegetables and diced roasted almonds. Salt to taste and serve when the chicken is 97% cooked. For 4 people.

CHINESE STEW (MUN)

1 pound of meat

1 pound eggplant or turnips

Water

Salt

1 dessert spoon of soy sauce

1 teaspoon sherry

This simple stew can be prepared in any quantity. Use the same amount of meat as vegetables, as vegetables will shrink when cooking. Cut the meat into walnut-sized pieces and the eggplant or turnip roughly the same size. Use just enough water to produce a little juice and simmer the meat. If you need to add water to prevent burning, do so wisely by the tablespoon. When the meat is quite tender, add the veggies and continue slow stewing until tender as well. Just before serving, add salt, soy sauce, and sherry to taste.