Oriental cuisines often seems like a complicated and difficult to cook because of its various spices and combination. Actually there are some basic guidelines that can apply to almost every kind of oriental cuisines, especially the stir fry kind, and make it as an easy cooking experience.

Most oriental cuisines use stir fry as a start of the cooking process. The stir fry is in use for processing the basic spices as the landing taste of the cuisines to give it flavor and aroma of its basic taste.

There are 4 general category of ingredients in making the oriental cuisines.

1. The first category are the basic spices, for example, garlic, onion, pepper, ginger, turmeric, etc. The spices should be prepared by chopped, grind, crushed, or thin sliced.
2. The second category are the longer to cook ingredients like the meat, poultry, fish, meatballs, eggs, prawn, squid, hard texture vegetables, etc.
3. The third category are the softer ingredients. For example the noodle, rice, tofu, leafy and thin vegetables, etc.
4. The last category are the touch up seasoning like salt, sugar, pepper, soy sauce, worchester sauce, fish sauce, vinegar, etc.

To cook them is very simple. Prepare a cooking pan, and put a little amount of vegetable oil to stir fry the basic spices and stir until tender and the aroma come out. The following would be the second category ingredients, put them all together, put a little amount of salt to keep the right color, then stir fry until they get fully cooked and soften. After that, put the third category ingredients, mix them together and reduce the flame afterward. Last but not least, put touch up seasonings until you get your desired taste.

Cooking is a remarkable experience. Just keep it simple, do not over do on anything, and enjoy your cooking journey.