HeartSmart Chinese Cooking is an excellent resource for anyone who wants to ensure that the Chinese meals they are preparing are both healthy and low in fat. One of the books in the Heart and Stroke Foundation's HeartSmart Library, it is put together by Stephen Wong, a Hong Kong chef, restaurant consultant and writer whose knowledge of Asian cuisine is evident in the series of articles he has written for the online magazine Asian Perspectives.
The book begins with a number of basic fat-lowering tips, such as using a non-stick wok, and discusses the relationship between fat and high cholesterol. Next come the recipes. Dieters and anyone watching their fat intake will appreciate the comprehensive nutritional analysis (compiled by a registered dietician) that accompanies each recipe. As for the recipes themselves, many are based on traditional favorites. For example, Wong transforms Kung Pao Chicken, a deep-fried restaurant specialty known for its artery-clogging potential, into a stir-fried dish made with turkey instead of chicken, low in cholesterol and containing a mere 316 calories per serving.
An added plus in Heart Smart Chinese Cooking is the number of stock and seasoning recipes found at the beginning of the book. As anyone who regularly cooks Chinese food knows, it helps to have a ready supply of soup stock on hand. Wong likens stock to "a good bass in music; it sets the tempo and enriches the tone..." He has included several low-salt stock recipes that you can use in all your Chinese cooking.
I also liked the way each recipe has a sidebar with a describing the more exotic ingredients, such as red bean curd and daikon. However, that leads to my one possible concern about the book. It's clear that Wong expects the reader to have easy access to an Asian market - many of the ingredients aren't readily available in many local supermarkets, although Wong does often suggest substitutions. Still, this book is a good resource for anyone interested in cooking Chinese food that is not only tasty but nutritious.
I also liked the way each recipe has a sidebar with a describing the more exotic ingredients, such as red bean curd and daikon. However, that leads to my one possible concern about the book. It's clear that Wong expects the reader to have easy access to an Asian market - many of the ingredients aren't readily available in many local supermarkets, although Wong does often suggest substitutions. Still, this book is a good resource for anyone interested in cooking Chinese food that is not only tasty but nutritious.
Sample Recipes From HeartSmart Chinese Cooking
Baked Chicken Chow MeinHomemade Chicken Stock
Low Carb Steamed Pork in Egg Custard
Mango Pudding
Mango Chicken Stir-fry
HeartSmart Chinese Cooking, by Stephen Wong, Publisher: Douglas & McIntyre, ISBN: 1550544969
