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Home > Shop Online > Beans, Grains, Rice & Flour

Beans, Grains, Rice & Flour

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Beans


Red Beans

Red Beans

Red Beans

Red beans have a sweet taste and are used in many Asian desserts, such as Chinese sweet-bean soup and the Japanese sweet-bean paste that is part of many confections. High in fiber and protein, red beans are often used as a healthy alternative to meat, especially when combined with rice. Try adding them to soups or stews. They must be soaked overnight before cooking.


Nicholas Zhou (Author of "
Real & Healthy Chinese Cooking") recommends you buy red beans from the following source.

Buy Red Beans


Soy Beans

Soy Beans

Soy Beans

These dried, small, round, black soy beans are soaked, boiled until tender, and sweetened for a celebratory New Year's food. You can also steam them with rice for a flavorful side dish. Make sure to soak these beans overnight in the refrigerator before cooking.

Nicholas Zhou (Author of "Real & Healthy Chinese Cooking") recommends you buy soy beans from the following source.

Buy Soy Beans


Mung Beans (Green Beans)

Mung Beans

Mung Beans

Dried, whole green mung beans are versatile, pretty, and even good for you. They are easy to digest, 20 percent protein, and rich in lysine and minerals. Mung beans are used in much Indian cooking and are also known as green gram. They need no pre-soaking and have a slightly sweet flavor. Use in soups, or as an accompaniment to rice. Or, soak the beans in water until they sprout, and use the sprouts in salads and stir-fries.

Nicholas Zhou (Author of "
Real & Healthy Chinese Cooking") recommends you buy mung beans from the following source.

Buy Mung Beans


Black Beans

Black Beans

Black Beans

Black beans have a rich flavor that has been compared to mushrooms. They have a velvety texture while holding their shape well during cooking.

Black beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, black beans provide virtually fat-free high quality protein. You may already be familiar with beans' fiber and protein, but this is far from all black beans have to offer.

Black beans may also help protect against cancer and lower your heart attack risk.

Nicholas Zhou (Author of "
Real & Healthy Chinese Cooking") recommends you buy black beans from the following source.

Buy Black Beans


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Rice


Brown Rice

Brown Rice

Brown Rice

Loved by the Chinese for hundreds of years for its chewy texture. Fragrant and rich in nutrients. Particularly good for congee and desserts.

Nicholas Zhou (Author of "
Real & Healthy Chinese Cooking") recommends you buy brown rice from the following source.

Buy Brown Rice


Calrose Rice

Calrose Rice

Calrose Rice

Calrose rice is a kind of medium-grain rice. It is shorter and stickier than long-grain rice. Calrose rice is also well known as Sushi rice, imported from America, Australia, Vietnam and China. It's great for making paella, risotto, Sushi and other Japanese food.

Nicholas Zhou (Author of "
Real & Healthy Chinese Cooking") recommends you buy calrose rice from the following source.

Buy Calrose Rice


Sweet Rice

Sweet Rice

Sweet Rice

This glutinous or "sticky" rice has opaque white grains that cook up translucent, tender, slightly sweet, and chewy. The cooked grains cling together, making it easy to eat with chopsticks or shape into balls to dip into curries or sauces. Often used for desserts.

Nicholas Zhou (Author of "
Real & Healthy Chinese Cooking") recommends you buy sweet rice from the following source.

Buy Sweet Rice


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Flour


Cornstarch

Cornstarch (Corn Flour, Corn Starch)

Cornstarch (Corn Flour, Corn Starch)

This silky powder is used to thicken sauces, gravies, and puddings. Like other starch thickeners, cornstarch should be mixed into a slurry with an equal amount of cold water before it's added to the hot liquid you're trying to thicken. You then need to simmer the liquid, stirring constantly, for a minute or so until it thickens. Cornstarch doesn't stand up to freezing or prolonged cooking, and it doesn't thicken well when mixed with acidic liquids. Cornstarch is called cornflour or maize cornflour in Britain, Australia, and New Zealand. Don't confuse cornstarch with the finely ground cornmeal that Americans call corn flour.

Nicholas Zhou (Author of "Real & Healthy Chinese Cooking") recommends you buy cornstarch from the following source.

Buy Cornstarch


Rice Flour

Rice Flour

Rice Flour

Milled from regular rice, this white flour is primarily used for making cakes and desserts. It is also used to thicken coconut milk to a rich, smooth and creamy consistency. Do not confuse it with "glutinous rice flour." Many supermarkets also carry rice flour in small boxes or bags.

Nicholas Zhou (Author of "Real & Healthy Chinese Cooking") recommends you buy rice flour from the following source.

Buy Rice Flour


Soy Bean Flour

Soy Bean Flour

Soy Bean Flour

Soy bean flour is high in protein and low in carbohydrates. You can mix it with other flours for baking and thickening sauces.

Nicholas Zhou (Author of "
Real & Healthy Chinese Cooking") recommends you buy soy bean sauce from the following source.

Buy Soy Bean Flour

 
Tapioca Starch

Tapioca Starch
(Tapioca Flour)

Tapioca Starch (Tapioca Flour)

Tapioca is a good choice for thickening pie fillings, since it thickens at a lower temperature than cornstarch, remains stable when frozen, and imparts a glossy sheen.

Tapioca starch is finely ground so that it dissolves completely, eliminating the gelatinous blob problem. The starch is also sometimes used to thicken soups, stews, and sauces.

Nicholas Zhou (Author of "Real & Healthy Chinese Cooking") recommends you buy tapioca starch from the following source.

Buy Tapioca Starch


Potato Starch

Potato Starch
(Potato Flour)

Potato Starch (Potato Flour)

This gluten-free starch is used to thicken soups and gravies. Its main advantage over other starch thickeners is that it's a permitted ingredient for Passover, unlike cornstarch and other grain-based foods. Liquids thickened with potato starch should never be boiled. Supermarkets often stock it among the Kosher products.

Nicholas Zhou (Author of "Real & Healthy Chinese Cooking") recommends you buy potato starch from the following source.

Buy Potato Starch


 

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