Many Asian cooks prefer peanut oil because it has a high flash point, meaning it can reach a higher temperature without smoking and burning. She doesn't recommend any special brand, but buy it in small quantities so it doesn't turn rancid and store it in the refrigerator.Ĭanola oil is a good, healthy all-purpose oil for cooking and stir-frying and the kind I have in my pantry. Kikkoman soy sauce is always in my fridge and the brand Cecilia recommends.Īsian sesame oil is made from toasted sesame seed and is a deep golden color. I usually have shrimp in my freezer, so I can stir-fry these at a moment's notice. I especially appreciate this recipe in that it uses almost all ingredients I have in my limited Asian kitchen. It is part fascinating memoir and part delicious recipes and in total a mesmerizing autobiographical journey and culinary experience.Īsian cooking is not one of my go-to cuisines, so I do not have a wide array of Chinese ingredients in my pantry or fridge. This shrimp recipe, which is one of my favorites, comes from her book, written with Lisa Weiss, The Seventh Daughter. She, Danny Kaye, James Beard and I shared many wonderful dinners back in the seventies. She introduced San Francisco and America to authentic Chinese food in 1961 with the opening of her wildly popular restaurant, the Mandarin. She closed the restaurant in 2006, but today at age 98, she continues to be involved in restaurant consulting, starring in documentaries, writing cookbooks and crossing the globe accepting honors. I have been proud to call Cecilia Chiang my friend for over 40 years.
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