Given the array of spices, sauces and condiments that color the landscape of Asian cuisine, it's easy to forget that Chinese cuisine needn't be difficult. That's where Ching-He Huang comes in...

Ching -- she prefers that nickname -- was born in Taiwan to Chinese parents.  Coming from a large family with a mother who was often on the road, Ching cooked family meals as a young girl when they lived in South Africa and the UK.  During the literal trial by fire of feeding countless siblings, she embraced a basic philosophy of Chinese food -- balance yin and yang through the right mix of 'hot' and 'cold' ingredients.  These days, she rarely strays far from a wok...

Chinese Food Made Easy -- 5 Quick Wok Tips From Ching

• Purchase:  Invest in a good carbon steel non-stick or one that requires pre-seasoning.
• Season:  Wipe oil in the base of pre-heated wok with tongs and paper towels.  Keep wiping until the base begins to get a black patina and your seasoned wok will be ready to use.
• Care:  Wipe it clean with a wet sponge and dry over high heat.
• Watch:  If interior of wok appears dry, re-season to prevent rust or cook surface issues.
• Reason for the season:  A well-seasoned wok prevents food from sticking and revs up the flavors of your dishes.
• Stir Fry Bonus:  Always add cold oil to a hot wok but never add cold oil to a cold wok.

Catch Ching on Chinese Food Made Easy, beginning May 31st on Cooking Channel.