Serves: 5

CHOPSTICKS
Chopsticks are known as "quick little ones." They are used for eating, cooking and stirring ingredients, and they are said to represent extensions of the thumb and first finger. Plastic, lacquered or ivory chopsticks are used for eating, while bamboo and wooden ones are used for cooking they don't melt or bend from the heat as the others do. Different in shape from Japanese chopsticks, Chinese chopsticks are longer and less tapered, with blunt tips.

SPATULA
The spatula used by the Chinese has a long bamboo or wooden handle and a slightly curved edge that fits the shape of the wok. With its slight lip, the spatula can hold sauces. A pancake turner works just as well.

LADLE
The ladle is shallow and bowl shaped, with a long bamboo or wooden handle. It is used to remove food from woks, but a large serving spoon is adequate.

WIRE LADLE AND STRAINER
The wire ladle is really a wire mesh scoop with a long, flat bamboo or wooden handle. It is used primarily to remove food from broth or oil. The fine mesh strainer removes those bits of food that would otherwise burn if they were left in hot oil.

CLEAVER
Cleavers come in different sizes. The most useful has a blade three to four inches wide and about eight inches long. Large, heavy cleavers ("bone knives") are used to chop meat, including the bone few Chinese preparations call for the meat and bone to be separated. Thinner cleavers are used to slice meat and vegetables.

STEAMER
Traditional Chinese steamers are made of bamboo. They are shaped like round baskets with woven bottoms and lids and rest on the curved sides of the wok. When reheating, more than one steamer may be stacked in a wok. When steam cooking, don't stack. Steamers vary in size from four inches in diameter, for cooking dim sum, to sixteen inches in diameter, for cooking seafood and poultry. A ten-inch diameter steamer is the most versatile.

WOK
Woks were designed for stir-frying, to shorten cooking time and save fuel. They are an all-purpose cooking utensil, perfect for deep-frying, steaming or stewing food.

The wok easiest to use is 14 to 16 inches in diameter. Woks are made of rolled carbon steel, aluminum or stainless steel. There are also electric woks and woks with nonstick finishes. The carbon steel woks are the traditional Chinese versions. They were developed to heat quickly and evenly and to save fuel they require special care. To "season" a carbon steel wok, wash it with hot, soapy water and dry it on your stove over medium heat. Rub about 2 teaspoons of vegetable oil evenly over the inside of the wok, using a soft cloth. Repeat the process of food sticks during stir-frying.

Aluminum and stainless steel woks require no seasoning, but the do not heat as evenly as carbon steel. Because they do not rust, they are a good choice for steaming foods. Electric woks are also convenient. Be sure to follow the manufacturer's directions for their care and use.

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