Last Wednesday The New York Times published an article by Kim Severson about “Recipe Deal Breakers.” In it she asked if there is an ingredient or a technique that would stop you from using a recipe. The article was humorous and light-hearted, which I enjoyed immensely. However, that didn’t stop a firestorm of reactions from spreading all over the culinary blogosphere. Michael Ruhlman joined in the fray with his blog post the next day. Kate Hopkins at Accidental Hedonist continued the discussion with a poll. Now it’s my turn to ask a similar question. What is a deal breaker for creating authentic Chinese food in an American Kitchen?

Oil and sauces clockwise from top left: oyster sauce, corn oil, dark soy sauce, light soy sauce and sesame oil
A few of my friends from downtown visited me in my kitchen on a Saturday night a few weeks ago. It was a rather unusual gathering. I was sharing with them some basic Chinese cooking techniques [...]