Reddit reviews The Wisdom of the Chinese Kitchen: Wisdom of the Chinese Kitchen
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First Edition
Recipe from here
Add 1 tbs oil to hot pan, add shredded ginger and minced garlic. Add another 1 tbs oil and 2 tbs dried black beans rinsed and mashed and clams. Stir fry until they begin to open. Add 1/2 cup of chicken stock and 2 tbs rice wine, cover and cook until they begin to open all the way. Uncover and cook until they're all open. Garnish with scallion.
As for fats, I actually learned this week that the original variant of Canola (rapeseed) oil is a traditional cooking oil of China, besides pork/lard.
Rapeseed oil comes from Brassica rapa, which includes many common Chinese vegetables inc. cabbage, bok choy, and yao choy which literally translates into "oil vegetable" from Chinese. Canola is the Canadian version which has a lower acid content of erucic acid, but in traditional Chinese cooking my preliminary research seems to show that you use rapeseed (preferably now Canola, expeller pressed if possible) plus some saturated pork fat.
I recommend Wisdom of a Chinese Kitchen http://www.amazon.com/Wisdom-Chinese-Kitchen-Grace-Young/dp/0684847396/ which actually has ground pork butt (1/4 cup) in many recipes. Pork butt (actually comes from the shoulder) is a fatty cut, and a 1/4 cup has you using the meat not only for seasoning (umami) but for the fat.
Unfortunately, the American diet focuses a lot on beef rather than pork and it's much more difficult to get high-quality pork compared to beef. Anyway good luck and let us know how it goes!
My husband got Wisdom of the Chinese Kitchen as a gift from his great uncle and it seems pretty legit. I haven't tried any of the recipes yet because honestly they're a little intimidating, but just flipping through it, the recipes looked "right" if that makes sense.
A few history of food things have stuck with me: