Your Favorite Chinese Takeout Can Be Healthier at Home with Chef Kwoklyn Wan’s Tips

Indulging in your favorite Chinese takeaway is comforting and familiar, yet it’s not the healthiest option given its cooking speed and use of cost-saving ingredients. Chef and restaurateur Kwoklyn Wan, whose brother Gok Wan is a fashion consultant and presenter, grew up in a Chinese takeaway and restaurant environment. He sheds light on how you can recreate beloved Chinese flavors at home with healthier ingredients and cooking methods.

The Impact of Fast Cooking Methods on Commercial Chinese Food

“Everything’s pretty much deep fried because it’s the speed of cooking,” explains chef Kwoklyn Wan. “If people take the time to source decent ingredients, they can make tasty versions of Chinese takeaway without all the unhealthy additives.”

Wan shares he inherited his culinary skills from his grandfather’s Chinese takeaway in Leicester, the city’s first in the Sixties, and his dad’s Cantonese restaurant in the Seventies. “For us, the restaurant was our playground,” he recalls.

Back in the Seventies and Eighties, nearly every small village boasted a Chinese takeaway, serving as a gateway to new flavors for many people.

Creating At-Home Chinese Cuisine: Starting Out

Aspiring Chinese cooks need only a few staple ingredients: light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Kwoklyn Wan explains, “These ingredients add saltiness, sweetness, umami, and authentic flavor, respectively.”

He hints at a common misconception, stating, “We hear about MSG in Chinese cooking, but it’s unnecessary. Proper seasoning using natural sources brings out umami flavors without it.”

Cooking Techniques: Prepping and Wok Skills

“Ensure everything’s chopped and ready to go before you start,” advises Wan. “Prep prevents cooking disasters, like burning dishes.”

Explaining the crucial use of woks, he said, “Choose a nonstick one for easy cleanup. Select a wok with a flat bottom suitable for UK stoves and high sides to contain sizzling food.”

“Cook at high heat to achieve ‘wok hei,’ or the wok’s breath—a smoky, authentic flavor,” adds Wan. “Chop ingredients small, heat oil well, let it caramelize slightly, and move content constantly.”

Authenticity: Avoid Packet Sauces

“Store-bought sauces lack authentic flavors and may contain preservatives,” explains Wan. “Homemade sauces are vital for true Chinese tastes.”

As an example, he recommends fermenting black beans for a homemade black bean sauce, suggesting, “Season it with stock, salt, sugar, and soy sauce for an exquisite result.”

“Look for Chinese ingredients in world aisles of major supermarkets, especially in towns with diverse communities,” Wan continues.

The Magic of Velveting

“Velveting makes meat juicy and tender—essential for authentic flavors,” he notes. “Marinate meats to break down proteins, ensuring they cook tenderly.”

Wan instructs, “Glove up, massage meat, and cook quickly to maintain tenderness and umami flavors.”

Chinese Made Easy by Kwoklyn Wan is now available, published by Quadrille. Capturing his insight, the book features photos by Sam Folan, guiding you through creating delectable Chinese meals from scratch.

With these tips from a professional chef and restaurateur, home cooks can enjoy delicious and healthier versions of favorite Chinese dishes.

To taste success in your Chinese recipes, start planning and preparation. Invest in a good wok and handy ingredients. Incorporate authentic techniques like velveting and wok hei, and you’ll be on your way to mastering authentic flavors without the health drawbacks.

We’d love to hear your thoughts on this technique and any substitutions or improvements you make at home. Share your ideas in the comments below!