Serves: 5

It is very important to know how to cut correctly. Your cleaver or knife should always be clean and very sharp. The hand holding the food should always have the fingertips hold the food securely on the cutting surface and with fingers curled so knuckles almost touch the blade of the knife. The knuckles act as a guide for the blade. Gradually move the hand back while cutting. It is a safe guideline not to lift the cutting edge of the blade higher than the knuckles of the hand holding the food unless the fingers are safely out of the way.

SLICING MEAT
It is easier to slice meat that has been in the freezer about fifteen minutes or just until it is firm but not frozen. Cut meat lengthwise, with the grain, into strips about two inches wide. Cut each strip across the grain into 1/8-inch strips.

SLICING CELERY AND BOK CHOY
Cut straight across the widest end of the stalk. Cut across the stalk at an angle as the stalk narrows.

DIAGONAL SLICING
Keep the blade at an angle to the cutting surface.

DICING AND CUBING
Cut meat or vegetables into strips less than ½ inch wide for dicing, wider for cubing. Hold strips together and cut into pieces as long as they are wide.

SHREDDING
Cut meat or vegetables into 2 x 1/8-inch slices. Stack the slices cut lengthwise into thin strips

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
01- Forward
02- Chinese Cooking Basics
03- Cooking Methods
04- Cutting
05- Chinese Utensils