Wok and Okinawans

[Guest guest]

Greg wrote:

 

<< Wok cooking is not frying. It is gently heating mostly veggies for a very

short time in the centre then moving them tothe outer rim to keep warm. Most

Asians cook meat by cutting it VERY thin then quickly plunging in into

boiling water which contains veggies juices.

 

With respect, I suppose you do know the Japanese and especially the Okinawans

are the healthiest and longest living people on the planet, except for those

which start eating " Western " . >>

 

My uncle is Cantonese from Mainland China. He stir fries in his wok, and

also steams. My cousin's ex-boyfriend is Chinese and his family has a

restaurant that few nonChinese go to because their food is so traditional.

They stir-fry and deepfry in their woks.

 

My ex-boyfriend is Japanese American. I've never seen his mother use a wok,

but she prepares traditional Japanese foods for their New Year, and some are

deep fried. Tempura is always deepfried.

 

I learned to use a wok years ago from Chinese friends from both Mainland

China and Hong Kong. Stir-fry is the way I was taught. Sometimes I steam

fish in the insert. Have you ever used a Chinese wok? If it is not

" seasoned " with oil, it rusts REALLY badly. What you described would destroy

a wok. Have you ever watched Chinese TV shows on cooking. The stove has a

hole in it through which you can see flames. The wok sits in the hole with

the flames all around.

 

Here is an excerpt from the Chinese website

http://www.chinavista.com/culture/cuisine/recipes.html:

 

<< Stir-frying is the classic Chinese cooking method; quick cook over high

heat in a small amount of oil, toss and turn the food when it cooks. In

stir-frying, the food should always be in motion. Spread it around the pan or

up the sides of the wok, then toss it together again in the center and

repeat. This method allows meats to stay juicy and flavorful, vegetables to

come out tender-crisp. >>

 

Yes, I have heard that the Okinawans have the longest life expectancy. I saw

a show where their life style was studied. They have a philosophy of eating

until 80% full, and have a different outlook on aging. Someone is not

considered an adult until they are 75 (my exagerration since I cannot exactly

remember, but the point is that they have a different viewpoint on age).

 

Here's a quote about their food:

 

<< Pork and tofu, two protein sources, are eaten with ample amounts of green

and yellow vegetables. Again because of the Chinese influence, stir-fry

dishes are common, with salt being used sparingly for a lighter taste. This

low salt content helps explain why Okinawan recipes are considered typical of

the type of Japanese cuisine that promotes longevity. >>

 

I've heard many thoughts about their longevity, but never have I heard it

attributed to boiling vegetables in a wok.

 

Kathy