Knife cuts: batons, bias, coins, cubes, dicing, julienne, mincing, oblique, roll-cut, pounding, scoring, and shredding from House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant (page 50) by Kathy Fang and Peter Fang

  • vegetables of your choice

  • EYB Comments

    How to's mincing, cubes, dicing, oblique, pounding, scoring, and shredding techniques can also be used for meat and/or seafood.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    How to's mincing, cubes, dicing, oblique, pounding, scoring, and shredding techniques can also be used for meat and/or seafood.

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