Chinese Food

Cellophane Noodle Salad Recipe
Source: The Heritage of Chinese Cooking

Chicken Potstickers Recipe
Source: Casual Cuisines of the World - Far East Cafe
Chinese Pork and Shrimp Dumplings Recipe
Source: Cooking.com
Crab Purses Recipe
Source: Cooking Light magazine
Crispy Green Onion Pancakes Recipe
Crispy Tofu Roll Recipe
Egg Rolls Recipe
Five Spice Beef Recipe
Fresh Vegetable Rolls Recipe
New Year's Dumpling Delight Recipe
Pearl Balls Recipe
Source: Dim Sum - The Essential Kitchen
Pot Stickers Recipe
Source: Noodles - The Essential Kitchen
Savory Daikon Pudding Recipe
Source: Cooking.com
Shanghai Dumplings (Potstickers) Recipe
Shrimp Dumplings Recipe
Spicy Pickled Cucumbers Recipe
Source: Gatherings & Celebrations
Spring Rolls Recipe
Steamed Pork Baskets Recipe
Steamed Pork Buns Recipe
Source: Dim Sum - The Essential Kitchen
Recipes (1 - 20) of 201
Recipes (61 - 80) of 201
Main Course Cuisine
Chicken with Mango, Asparagus and Ginger Recipe
Source: Burt Wolf's Local Flavors, Philadelphia, Pennsylvania
Chicken, Shrimp and Bok Choy over Panfried Noodles Recipe
Chili Chicken with Orange Peel Recipe
Chinese Beef with Broccoli Recipe
Source: Burt Wolf's Table
Chinese Hot Pot Recipe
Source: Cooking.com
Chinese New Year's Omelet Recipe
Chinese Poached Chicken Breasts with Star Anise Recipe
Source: Quick from Scratch - Herbs
Chinese Red-Cooked Pork Recipe
Source: Cooking.com
Cold Noodles with Asparagus and Ginger Recipe
Cranberry Chicken Stir-Fry with Ginger Recipe
Source: The Cranberry Cookbook
Crystal Chicken with Broccoli Recipe
Source: Cooking at a Glance - Chicken
Eggplant in Spicy Sauce Recipe
Filet Mignon Steaks with Sichuan Peppercorn Sauce Recipe
Source: Steaklover's Companion
Fish in Wine Sauce Recipe
Fresh Jumbo Shrimp Tossed with Ginger and Scallions Recipe
Fried Noodles Recipe
Fried Noodles with Shredded Pork and Chives Recipe
Fried Tofu Salad Recipe
Source: Noodles - The Essential Kitchen
Garlic Pepper Chicken Recipe
Ginger Beef with Vegetables Recipe
Source: Burt Wolf's Origins, Hong Kong
Recipes (1 - 20) of 201 Recipes (61 - 80) of 201
Appetizer Cuisine Recipes (81 - 100) of 201
Beefed Up Lettuce Wraps Recipe Main Course Cuisine
Source: txbeef.org Ginger Chicken with Peas and Shiitakes Recipe
CHINESE FOOD 1
Source: Cooking at a Glance - Chicken Hakka Dipping Sauces Recipe
Grilled Salmon with Peanut Hoisin Sauce Recipe Source: Food & Wine
Source: Jif® Hot Chile Paste Recipe
Grilled Salmon with Peanut Hoisin Sauce Recipe Source: Food & Wine
Source: Jif® Peanut Dressing Recipe
Grilled Shiitakes with Mojo Oriental & Somen Noodles Recipe Sesame Sauce with
Source: FC - Issue 28 Roasted Red Peppers Recipe
Hainanese Chicken Rice Recipe Source: No-Cook Pasta Sauces
Source: Saveur Magazine Side Dish Cuisine
Hakka Salt-Baked Chicken Recipe Broccoli in Oyster Sauce Recipe
Source: Food & Wine Source: The Heritage of Chinese Cooking
Hoisin Beef With Shiitake Mushroom Sauce Recipe Broccoli-Noodle Stir-fry Recipe
Source: Cooking Light magazine Source: Cooking at a Glance - Vegetables & Grains
Hoisin Noodle Stir-fry Recipe Chicken Fried Rice Recipe
Source: Chicken - Cooking with Style Source: Gatherings & Celebrations
Kung Pao Chicken Recipe Chinese Spinach Recipe
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen Source: Crisco®
Kung Pao Pork Recipe Deep Fried Kale Recipe
Source: Cooking Light magazine Source: The Heritage of Chinese Cooking
Kung Po Shrimp Recipe Dry-Fried String Beans Recipe
Source: The Heritage of Chinese Cooking Source: Eating Well
Lamb in Honey Sauce Recipe Eight Treasure Rice Recipe
Source: The Heritage of Chinese Cooking Source: The Heritage of Chinese Cooking
Lemon Grass Szechwan Chicken Recipe Green Beans and Garlic Recipe
Source: McCormick® Source: The Heritage of Chinese Cooking
Lobster Clay Pot Recipe Hunan Eggplant Recipe
Source: The Heritage of Chinese Cooking Source: Cooking Light magazine
Lobster Lo Mein Salad Recipe Oriental-Style Stir-Fried Vegetables Recipe
Source: Food & Wine Source: Eating Well
Ma Po (Minced meat) Bean Curd Recipe Portobello Stir-Fry Recipe
Source: The Heritage of Chinese Cooking Source: 99% Fat-Free Meals in 30 Minutes
Ma Po Tofu Recipe Sesame Peanut Butter Noodles Recipe
Source: Food & Wine Source: Eating Well
Mongolian Chicken Recipe Sichuan Beans Recipe
Mu Shu Duck Recipe Stir-Fried Baby Bok Choy and Shiitake Mushrooms Recipe
Source: Casual Cuisines of the World - Far East Cafe Source: Food & Wine
Mushroom Fried Rice Recipe Stir-Fried Lettuce Recipe
Source: Quick from Scratch - Vegetable Main Dishes Source: Gatherings & Celebrations
Recipes (81 - 100) of 201 Stir-fried Rice with Vegetables Recipe
Recipes (101 - 120) of 201 Source: Cooking at a Glance - Vegetables & Grains
Main Course Cuisine Recipes (161 - 180) of
Nike Stir-Fried Vegetables and Pasta Recipe Recipes (121 - 140) of 201
Source: Burt Wolf's Table Main Course Cuisine
Orange Beef Recipe Sichuan Chili Shrimp Recipe
Orange Beef Recipe Sichuan Dry-Fried Beef Recipe
Orange Ginger Shrimp Skewers Recipe Sichuan Pork and Peanuts Recipe
Pan-Seared Tuna With Onion-Soy Vinaigrette Recipe Spicy Chicken Stir-Fry with Peanuts Recipe
Source: Cooking Light magazine Source: Gatherings & Celebrations
Peking Duck Recipe Spicy Pork Stir-Fry Recipe
Source: The Heritage of Chinese Cooking Source: Cooking.com
Salt & Pepper Prawns or Shrimp Recipe Spicy Simmered Tofu Recipe
Source: Burt Wolf's Local Flavors, San Francisco, California Source: Food & Wine
Scallops and Asparagus with Macadamia Nuts Recipe Steamed Bean Curd with Chinese Mushrooms Recipe
Source: The Heritage of Chinese Cooking Source: Food & Wine
Scallops And Shrimp In Lettuce Leaves Recipe Steamed Bean Curd with Chinese Mushrooms Recipe
Source: Gatherings & Celebrations Source: Food & Wine
Seafood and Tofu Soup Recipe Steamed Bean Curd with Scallions Recipe
Source: Food & Wine Source: Food & Wine
Sesame Beef Balls Recipe Steamed Fillet of Sole Recipe
Source: The Heritage of Chinese Cooking Source: Eating Well
Sesame Catfish with Szechwan Sauce Recipe Steamed Fresh Shrimp in Black Bean Sauce Recipe
Source: McCormick® Source: The Heritage of Chinese Cooking
Sesame Chicken with Vegetables Recipe Steamed Spareribs Recipe
Source: Cooking at a Glance - Chicken Source: The Heritage of Chinese Cooking
Sesame Steak Recipe Steamed Whole Fish with Scallions and Ginger Recipe
Source: Eating Well Source: Food & Wine
Shanghai Shrimp with Spicy Peach Zinfandel Sauce Recipe Stir-Fried Chicken with Chinese Cabbage Recipe
Source: bestdressedmeals.com Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
Sherry-Braised Duck with Aromatic Spices Recipe Stir-Fried Noodles, Ming Jiang Style Recipe
Source: Gatherings & Celebrations Source: Burt Wolf's Table
Shoulder Pole Carrying Noodles Recipe Stir-Fried Pork with Carrots and Bok Choy Recipe
Source: The Heritage of Chinese Cooking Source: Quick from Scratch - Herbs
Shredded Pork Recipe Stir-fried Rice Noodles with Shellfish and Bok Choy Recipe
Source: The Heritage of Chinese Cooking Source: Casual Cuisines of the World - Far East Cafe
Shrimp and Broccoli in Chili Sauce Recipe Sweet and Sour Chicken Recipe
Source: Cooking Light magazine Source: Cooking at a Glance - Chicken
Shrimp Fried Rice Recipe Sweet and Sour Pork Recipe
Recipes (101 - 120) of 201 Szechuan Hot-Fried Crispy Shredded Beef with Carrots Recipe
Recipes (161 - 180) of 201 Source: Beef for All Seasons
Sauces/Condiments Cuisine Recipes (121 - 140) of 201
CHINESE FOOD 2
Recipes (141 - 160) of 201 Main Course Cuisine Source: The Heritage of Chinese Cooking
Szechuan Shrimp Recipe Vegetable Soup with Prawns or Shrimp Recipe
Source: Quick from Scratch - One Dish Meals Source: Burt Wolf's Table
Szechwan Chicken and Pasta Recipe Recipes (181 - 200) of 201
Source: Cooking at a Glance - Pasta Beefed Up Lettuce Wraps Recipe
Taipei Chicken with Mixed Greens Recipe Source: txbeef.org
Source: Cooking at a Glance - Chicken Serves 4
Tofu and Vegetable Stir-fry Recipe Fresh Asian flavor.
Source: Wok - The Essential Kitchen RECIPE INGREDIENTS
Vegetable Moo Shu Recipe 1 lb. flank steak
Source: Cooking Light magazine 4 cloves garlic, crushed
Vegetable Stir-fry Over Crisp Noodles Recipe 4 teaspoon soy sauce
Source: Cooking Light magazine 2 tablespoon freshly squeezed lime juice
Vegetable Stir-Fry with Ginger Vinaigrette Recipe 2 teaspoon oyster sauce
Source: Quick from Scratch - Vegetable Main Dishes 2 teaspoon brown sugar
Zesty Beef LoMein Recipe 4 leaves iceberg lettuce
Source: Wild Oats Natural Marketplace Asian dipping sauces
Salad Cuisine RECIPE METHOD
Chilled Tofu With Bean Sprouts Recipe Cut flank steak lengthwise into 2 strips. Slice across the grain into 1/8-inch thick
Source: Food & Wine strips.
Chinese Chicken Salad with Peanut-Sesame Dressing Recipe In medium bowl, combine garlic, soy sauce, lime juice, oyster sauce and brown
Source: Casual Cuisines of the World - Far East Cafe sugar. Pour into sealable plastic bag. Add beef strips, stirring to coat. Refrigerate 2-3
Scallop and Watercress Salad Recipe hours.
Source: The Heritage of Chinese Cooking Heat 2 teaspoon oil in large saute pan over medium-high heat. Cook half of beef trips
Sichuan Grilled Eggplant and Spinach Salad Recipe 2-3 minutes or until no longer pink. Repeat with remaining strips.
Source: Casual Cuisines of the World - Far East Cafe Serve in lettuce leaves with your favorite dipping sauce.
Spicy Sweet and Sour Salad Recipe Recipe reprinted by permission of txbeef.org. All rights reserved.
Source: The Heritage of Chinese Cooking Cellophane Noodle Salad Recipe
Stir-Fried Pepper Salad Recipe Source: The Heritage of Chinese Cooking
Source: Crisco® Serves 4
Stir-Fried Vegetables with Toasted Cashews Recipe Cellophane noodles (also called bean threads) are fine, translucent threads made
Source: Quick from Scratch - Vegetable Main Dishes from the starch of green mung bean and tapioca starch. When soaked they become
Tricolor Asian Coleslaw Recipe shiny and slippery and are enjoyed because they absorb the flavors of other foods.
Source: Cooking.com Cellophane noodles are traditional throughout Asia, and are used extensively in
Sandwiches Cuisine salads and soups in Japan as well as throughout all regions of China. This cold dish
East-Meets-West Sandwich Recipe is considered an appetizer or side-dish to a meal.
Source: Cooking for Heart & Soul RECIPE INGREDIENTS
Sauces/Condiments Cuisine For Dressing:
Chinese Stir-Fry Oil Recipe 1 tablespoon pickle juice from the Chinese pickles
Five-Spice Rub & Sesame-Soy Sauce Recipe 3 tablespoons white vinegar
Source: Fine Cooking - Issue 33 3 tablespoons sugar
Fried Shallot or Garlic Flakes Recipe For Salad:
Source: Casual Cuisines of the World - Far East Cafe 2 oz cellophane noodles (fun si)
Recipes (141 - 160) of 201 3/4 cup julienned seeded cucumber
Recipes (181 - 200) of 201 1/2 cup julienned carrot
Side Dish Cuisine 3 tablespoons Chinese pickles, julienned
Vegetable Fried Rice Recipe RECIPE METHOD
Source: Eating Well FOR DRESSING: Combine all dressing ingredients in small saucepan and simmer
Vegetarian's Delight Recipe for 3 minutes. Set aside to cool.
Source: Cooking Light magazine FOR SALAD: Soak noodles in warm water for 20 minutes. Drain and cut into 4-inch
Yangzhou Fried Rice Recipe lengths.
Source: The Heritage of Chinese Cooking TO SERVE: Mix together noodles, carrots, pickles, and cucumber in small salad
Snack Cuisine bowl. Pour on dressing and toss to combine. Chill and serve.
Sesame Walnuts Recipe Recipe reprinted by permission of Weldon Russell. All rights reserved.
Source: Burt Wolf's Table Nutrition Facts
Soup Cuisine Serves 4
Beef Consomme with Cilantro Recipe Facts per Serving
Source: The Heritage of Chinese Cooking Calories: 104 Fat: 0g Carbohydrates: 26g
Bok Choy, Mushroom, and Bean Curd Soup Recipe Cholesterol: 0mg Sodium: 24mg Protein: 0g
Source: Gatherings & Celebrations Fiber: 1g % Cal. from Fat: 0% % Cal. from Carbs: 100%
Cantonese Steamboat (Hot Pot) Recipe Shanghai Dumplings (Potstickers) Recipe
Chicken Egg Drop Soup Recipe Makes about 10 dumplings
Source: Burt Wolf's Table Records show that these dumplings were made more than four centuries ago. They
Chicken Ginseng Soup Recipe are still a favorite in Shanghai and Beijing (Peking), where hundreds of specialty
Source: Cooking Light magazine stalls make nothing else in order to satisfy the appetites of the locals. The dough,
Chicken Soup with Potato Patties Recipe make from wheat flour, is rather heavier than that of the South where rice flour is
Source: Casual Cuisines of the World - Far East Cafe often used, and the technique of frying first, then steaming in chicken broth (stock)
Chinese Beef Soup Recipe Makes them a very substantial snack. They should be eaten with a dip of vinegar
Source: Burt Wolf's Table and shredded fresh ginger. Sometimes these dumplings are called "pot stickers"
Chinese Rice Porridge Recipe because the base of the dumpling is crisped and browned in oil before steaming.
Source: Casual Cuisines of the World - Far East Cafe Other necessary recipes:
Crabmeat and Corn Soup Recipe Family Chicken Broth
Source: Burt Wolf's Table RECIPE INGREDIENTS
Family Chicken Broth Recipe For Filling:
Source: The Heritage of Chinese Cooking 1 cup stems of Chinese cabbage
Fresh Noodles with Three Kinds of Mushrooms Recipe 7 oz ground sirloin (topside) steak
Source: The Heritage of Chinese Cooking 1 oz fresh pork fat, ground
Red-Cooked Beef with Cinnamon Recipe 2 tablespoons cilantro
Source: Food & Wine 1 tablespoon chopped chives
Shredded Pork and Cellophane Noodle Soup Recipe 1 tablespoon minced fresh ginger
Source: The Heritage of Chinese Cooking Good pinch of pepper
Sour Hot Soup Recipe 3/4 teaspoon salt
Source: The Heritage of Chinese Cooking 2 teaspoons sugar
Supreme Chicken Broth Recipe 1 teaspoon light soy sauce
CHINESE FOOD 3
2 teaspoons sesame oil Source: Cooking Light magazine
2 teaspoons Shaoxing rice wine or dry sherry 8 servings (serving size: 5 dumplings and about 2 tablespoons dipping sauce)
1 tablespoon cornstarch Traditionally, the steamer basket is coated with oil to keep the dumplings from
For Dough: sticking. Here is a delightful alternative: Place each dumpling on a thinly sliced carrot
1 1/4 cups all-purpose flour "disk". When the dumplings come out of the steamer, each has its own little serving
1 cup boiling water tray. You can make these dumplings ahead and freeze them.
2 tablespoons peanut oil, for frying RECIPE INGREDIENTS
1/2 cup Family Chicken Broth (see recipe) or water For the Chili-Garlic Dipping Sauce:
RECIPE METHOD 1/2 cup low-sodium soy sauce
FOR FILLING: Blanch the cabbage in a pot of boiling water just to soften, drain well. 2 tablespoons rice vinegar
Squeeze the water out between paper towels. 2 tablespoons lemon juice
Combine the cabbage with the remaining filling ingredients in a large bowl. Beat and 1 teaspoon sesame oil
knead until the mixture is soft and clingy. Chill in the refrigerator. 2 garlic cloves, minced
FOR DOUGH: Sift the flour into a stainless-steel bowl. Add the boiling water 2 tablespoons green onion, minced
gradually, mixing with a wooden spoon until a fairly thick, soft dough forms. Cover 1 hot red chile, minced
with a damp cloth and set aside for 30 minutes. For the Dumplings:
Remove the dough to a floured work surface, and knead for another minute or 2 until 10 ounce ground pork
the dough is smooth and pliable. Divide mixture in half. 3 1/2 cups shredded Napa (Chinese) cabbage
Roll each piece of dough into a 3/4 x 5-inch sausage. Cut each sausage into about 1 1/4 cups thinly sliced leek (about 1 large)
10 pieces. Press each piece into a circle with the palm of the hand and roll into 3- 3/4 cup minced green onion
inch rounds. 1 cup thinly sliced shiitake mushroom caps (about 3 ounces)
TO ASSEMBLE: Place 1 1/2 teaspoons of the filling into each round, close the 1 tablespoon minced peeled fresh ginger
edges together, pleating the side farthest away and seal together. (The dumpling is 1 tablespoon low-sodium soy sauce
slightly curved because of the stretching of one side.) 1 tablespoon sake (rice wine) or sherry
Place the dumplings into a bamboo steamer and steam over boiling water for 15 1 teaspoon sesame oil
minutes. Remove and let cool. Place the dumplings into a thick-based skillet. Add 1/4 teaspoon salt
enough peanut oil to cover one-third of the dumplings. Raise the heat and fry the 1/4 teaspoon black pepper
dumplings for 2-3 minutes, until the bottoms become crispy and lightly browned. 40 won ton wrappers
Sprinkle a little water into the pan to create a little steam, cover with a lid, and reduce 2 large carrots, thinly sliced
heat to prevent burning the bottoms of the dumplings. Shake the pan a little from RECIPE METHOD
time to time and continue to pan-fry and steam for another 4-5 minutes. Remove and FOR THE DIPPING SAUCE:
serve. To prepare dipping sauce, combine first
Recipe reprinted by permission of Weldon Russell. All rights reserved. 7 ingredients. Cover and refrigerate
Nutrition Facts FOR THE DUMPLINGS:
Makes about 10 dumplings Combine pork and next 10 ingredients (pork through black pepper) in a large bowl.
Facts per Serving Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp
Calories: 141 Fat: 7g Carbohydrates: 13g towel to keep from drying), spoon about 2 teaspoons pork mixture into center of each
Cholesterol: 16mg Sodium: 225mg Protein: 7g wrapper. Moisten edges of wrapper with water; bring
Fiber: 1g % Cal. from Fat: 45% % Cal. from Carbs: 37% 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to
Fresh Vegetable Rolls Recipe center, pinching points to seal. Pinch 4 edges together to seal. Place dumplings,
Source: Cooking Light magazine seam sides up, on carrot slices (cover loosely with a damp towel to keep them from
Yield: 1 dozen drying).
RECIPE INGREDIENTS Arrange half of dumplings in a single layer in a bamboo or vegetable steamer. Steam
For the Rolls: dumplings, covered, for 10 minutes. Remove dumplings from steamer; place on a
5 black dried mushrooms platter. Keep warm. Repeat procedure with remaining dumplings. Serve with dipping
2 teaspoons vegetable oil sauce.
1 tablespoon minced peeled fresh ginger NOTE:
4 garlic cloves, minced If you don't have a steamer, use a heat-proof plate. Set it on top of a heat-proof bowl
2 cups shredded bok choy placed in the bottom of a pot filled with 2 inches of water. Cover and steam.
1 cup shredded carrot Recipe reprinted by permission of Cooking Light magazine. All rights reserved.
3/4 cup fresh bean sprouts, rinsed and drained Nutrition Facts
1/2 cup chopped green onions 8 servings (serving size: 5 dumplings and about 2 tablespoons dipping sauce)
2 tablespoons sesame seeds Facts per Serving
12 (8-inch) round sheets rice paper Calories: 284 Fat: 10g Carbohydrates: 36g
For the Sauce: Cholesterol: 30mg Sodium: 973mg Protein: 13g
1/2 cup hoisin sauce Fiber: 3g % Cal. from Fat: 32% % Cal. from Carbs: 51%
3 tablespoons water Savory Daikon Pudding Recipe
3 tablespoons low-sodium soy sauce Source: Cooking.com
1 tablespoon rice vinegar Makes three 7-inch in diameter by 2-inch deep cakes
1 1/2 teaspoons dark sesame oil Makes two 9-inch in diameter by 1 1/2-inch deep cakes
1/8 teaspoon crushed red pepper Serves 8
RECIPE METHOD Every year for Chinese New Year we start the celebration at breakfast with this tasty
TO PREPARE THE ROLLS: Combine mushrooms and boiling water to cover in a savory daikon pudding. Flavored with dried Chinese sweet pork sausage, scallions,
bowl; cover and let stand 10 minutes. Drain and thinly slice mushrooms. Heat and bits of dried shrimp, it is delicious pan-fried until golden crisp, and served with a
vegetable oil in a small nonstick skillet over medium-high heat. Add mushrooms, side of soy sauce or oyster sauce and chili-garlic paste.
ginger, and garlic; stir-fry 2 minutes. Remove from heat. RECIPE INGREDIENTS
Combine the mushroom mixture, bok choy, carrot, bean sprouts, green onions, and 3 dried Chinese sweet pork sausages, quartered lengthwise then finely sliced
sesame seeds in a large bowl; set aside. crosswise
Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet 4 scallions, trimmed, thinly sliced crosswise
in dish of water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat 3 pounds daikon, peeled and finely shredded, juices reserved
surface. Spoon about 1/3 cup vegetable mixture in center of sheet. Fold sides of 2 tablespoons small dried shrimp, finely chopped
sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal; place, Coarse sea salt and ground black pepper
seam side down, on a serving platter (cover to keep from drying). Repeat procedure 3 cups rice flour
with remaining rice paper and vegetable mixture. Slice each roll in half crosswise. Canola oil for pan-frying
TO PREPARE THE SAUCE: Combine hoisin sauce and remaining ingredients in a Chinese soy sauce
small bowl. Serve with rolls. Oyster sauce
Serving size: 1 vegetable roll and about 1 tablespoon sauce Chinese chili paste with garlic
Recipe reprinted by permission of Cooking Light magazine. All rights reserved. RECIPE METHOD
Nutrition Facts Saute sausages in pot over medium heat until fat is rendered and sausages are
Yield: 1 dozen lightly crisp, about 5 minutes. Add the scallions and saute 2 minutes. Stir in shredded
Facts per Serving daikon, daikon juices, 1 cup water and dried shrimp. Lightly season with salt and
Calories: 90 Fat: 3g Carbohydrates: 11g pepper. Reduce heat to medium-low and cook until the daikon is translucent, about
Cholesterol: 0mg Sodium: 308mg Protein: 2g 20 minutes.
Fiber: 1g % Cal. from Fat: 30% % Cal. from Carbs: 49%
New Year's Dumpling Delight Recipe
CHINESE FOOD 4
Add enough water to wok to come half way up sides. Place over high heat. Set a brown on both sides, about 1 minute. Coat pan as needed with remaining 3
triple tier (or single, or double) bamboo steamer with lid on top. Bring water to tablespoons vegetable oil.
simmer. Return pot stickers to pan and add enough stock to come halfway up the sides of pot
Meanwhile, whisk rice flour and 2 cups water in large bowl until smooth. Stir daikon stickers. Cover and simmer until stock is almost absorbed, about 10 minutes.
mixture into batter. Spoon batter into three 7-inch diameter ramekins with 2-inch-high Uncover and cook until stock is completely absorbed and bottoms of pot stickers are
sides. Place one filled ramekin on each of three bamboo racks. Cover with the lid. crisp. Repeat with remaining pot stickers.
Steam until translucent or a knife inserted in the center of puddings comes out clean, Serve pot stickers warm with soy sauce.
about 25 minutes. Remove puddings. Dab off any excess water from atop puddings. Recipe reprinted by permission of Periplus. All rights reserved.
Cool completely. Cover with plastic and refrigerate overnight. Nutrition Facts
Carefully run small sharp knife around edges of puddings to loosen. Invert puddings Serves 4
onto a clean surface such as a cutting board. Cut puddings into 1/4-inch thick slices. Facts per Serving
As you get to the middle of the pudding, cut the slices in half crosswise. Calories: 474 Fat: 30g Carbohydrates: 32g
Heat 1 teaspoon oil in large non-stick skillet over medium-high heat. Working in Cholesterol: 45mg Sodium: 621mg Protein: 18g
batches, cook pudding slices in skillet until golden, crisp and heated through, adding Fiber: 2g % Cal. from Fat: 57% % Cal. from Carbs: 27%
more oil as needed, about 5 minutes per side. Serve with a mixture of soy sauce or Chicken Potstickers Recipe
oyster sauce and chili-garlic paste for dipping. Source: Casual Cuisines of the World - Far East Cafe
Recipe created exclusively for Cooking.com by Corinne Trang. Makes about 24 dumplings; Serves 6
Nutrition Facts raditionally made with pork, Chinese potstickers work equally well with chicken. In a
Makes three 7-inch in diameter by 2-inch deep cakes pinch, wonton skins may be used for the homemade wrappers; reduce the cooking
Makes two 9-inch in diameter by 1 1/2-inch deep cakes time to 3 minutes.
Serves 8 Helpful Hints:
Facts per Serving Chicken, Skinning and Boning
Calories: 386 Fat: 12g Carbohydrates: 60g RECIPE INGREDIENTS
Cholesterol: 3mg Sodium: 326mg Protein: 12g For Wrappers:
Fiber: 5g % Cal. from Fat: 28% % Cal. from Carbs: 62% 2 cups all-purpose flour, plus extra as needed
Pearl Balls Recipe 1/4 teaspoon salt
Source: Dim Sum - The Essential Kitchen 3/4 cup boiling water
Makes about 20 For Filling:
RECIPE INGREDIENTS 2 cups finely chopped napa cabbage
1 cup short-grain white rice 1/4 cup blanched spinach, chopped
1 pound ground pork 1 pound ground dark chicken meat
4 scallions, chopped 1/2 teaspoon peeled and grated fresh ginger
4 canned water chestnuts, drained and chopped 2 tablespoons finely chopped garlic chives or green (spring) onion
1 teaspoon sugar 1 teaspoon salt
1 teaspoon salt 1/2 teaspoon sugar
2 cloves garlic, crushed 1/4 teaspoon ground white pepper
2 teaspoons grated fresh ginger 1 tablespoon light soy sauce
1 teaspoon Asian sesame oil 1 tablespoon Chinese rice wine or dry sherry
2 teaspoons light soy sauce 1 teaspoon Asian sesame oil
2 teaspoons rice wine 1 1/2 teaspoons cornstarch
RECIPE METHOD For Sauce:
Place rice in a medium bowl. Cover with cold water and let stand for 30 minutes. 6 tablespoons distilled white vinegar
Drain, spread out onto a paper-towel-lined tray and allow to dry. 3 tablespoons light soy sauce
In a bowl, combine pork, scallions, water chestnuts, sugar, salt, garlic, ginger, Chili oil
sesame oil, soy sauce, and rice wine. Using wet hands, mix until well-combined. Vegetable oil for frying
Divide mixture into 20 portions. RECIPE METHOD
Line a bamboo steamer with banana leaves or parchment (baking) paper. Using wet FOR WRAPPERS: In a food processor fitted with the metal blade, combine the 2
hands, shape pork mixture into small balls. Roll each ball in rice until well coated. cups flour and salt and pulse once to mix. With the motor running, slowly pour in the
Half fill a medium wok with water (steamer should not touch water) and bring to a boiling water. Continue to process until a rough ball forms and the dough pulls away
boil. Working in batches, arrange balls in prepared steamer, allowing room for rice to from the sides of the work bowl, 15-20 seconds. Transfer to a lightly floured work
expand. Cover and place steamer over boiling water. Steam for 30 minutes, adding surface. Knead until smooth and no longer sticky, about 2 minutes. Cover with a
more boiling water to wok when necessary. Lift steamer off wok and carefully remove kitchen towel and let rest for 30 minutes.
balls. Serve warm with soy sauce or Ginger Soy Dipping Sauce. FOR FILLING: Place the cabbage and spinach in a kitchen towel, wring out the
Recipe reprinted by permission of Periplus. All rights reserved. excess liquid and place in a bowl. Add all the remaining filling ingredients and stir
Nutrition Facts until combined. Cover and refrigerate until ready to use.
Makes about 20 Uncover the dough and knead briefly. Cut in half. Roll out one half about 1/8 inch
Facts per Serving thick. Using a round cookie cutter 3 1/2 inches in diameter, cut out rounds. Set the
Calories: 105 Fat: 5g Carbohydrates: 10g rounds aside, lightly covered with the kitchen towel. Repeat with the remaining
Cholesterol: 16mg Sodium: 162mg Protein: 5g dough and all scraps.
Fiber: 1g % Cal. from Fat: 43% % Cal. from Carbs: 38% FOR SAUCE: Stir together the vinegar and soy sauce. Add chili oil to taste. Set
Pot Stickers Recipe aside.
Source: Noodles - The Essential Kitchen FOR POTSTICKERS: Put 1 tablespoon of the filling in the middle of a dough round.
Serves 4 Fold the round in half and pinch the edges together at one end of the arc. Starting
RECIPE INGREDIENTS from that point, make 6 pleats or tucks along the curved edge to enclose the filling.
8 oz ground lean pork As each potsticker is made, place seam-side up on a baking sheet, pressing down
1 onion, finely chopped gently so it will sit flat. Cover with the kitchen towel and continue forming and placing
1 cup finely shredded green cabbage the potstickers on the baking sheet until all are made.
2 teaspoons peeled and grated fresh ginger Heat a 9-inch nonstick frying pan over medium-high heat. When hot, add about 2
1 tablespoon Asian sesame oil teaspoons vegetable oil. Arrange 8-10 potstickers, seam side up and just touching, in
1 tablespoon soy sauce a spiral in the pan. Fry until the bottoms are browned, about 1 minute. Add water to
1 teaspoon white pepper come halfway up the sides of the potstickers and bring to a boil. Immediately cover,
24 round wheat wonton wrappers reduce the heat to low and steam-cook for 8 minutes, adding more water if
4 tablespoons vegetable oil necessary to keep the pan wet. Uncover, increase the heat to high and cook until the
2 cups chicken stock, or as needed liquid is absorbed and the bottoms are crispy, about 30 seconds longer. Transfer to a
Light soy sauce for serving serving plate and keep warm; fry the remaining potstickers.
RECIPE METHOD TO SERVE: Divide the dipping sauce among individual saucers. Serve the
In a bowl, combine pork, oinion, cabbage, ginger, sesame oil, soy sauce and pepper. potstickers hot with the sauce.
Mix well. Nutrition Facts
Place wonton wrappers on work surface and cover with damp kitchen towel. Working Makes about 24 dumplings; Serves 6
with one wrapper at a time, lay it on work surface and place 1 teaspoon filling in Facts per Serving
middle. Brush edges with water, fold wonton in half and press edges together to seal. Calories: 311 Fat: 9g Carbohydrates: 35g
Using your fingertips, pinch frill around each folded wonton if desired. Set aside, Cholesterol: 60mg Sodium: 1160mg Protein: 20g
covered with plastic wrap. Repeat with remaining wrappers. Fiber: 2g % Cal. from Fat: 26% % Cal. from Carbs: 45%
Heat 1 tablespoon vegetable oil in heavy-bottomed pan over medium-high heat. Five Spice Beef Recipe
Swirl to cover entire bottom of pan. Working in batches, fry filled wontons until golden Source: The Heritage of Chinese Cooking
CHINESE FOOD 5
Serves 8-10 Teahouses became fashionable in the southern provinces during the Song dynasty
Another name for this dish is red-stewed beef. The technique of stewing is recorded (AD 960-1279), catering for the leisurely patrons of the arts of the time. Tea-drinking
in texts surviving from the Zhou dynasty (1050-249 BC). In fact, bamboo slips was an art, accompanied by much dainty nibbling of appetizers. The word for
itemizing food, seasonings and cooking methods found recently in archeological appetizer is dim sum, literally meaning "dot the heart." A large teahouse in China
diggings, clearly indicate that keng (stew) was the main food in China from antiquity could list more than 1,000 dim sum varieties. Sieu mai is one of the original "dot
to the Han period (202 BC-AD 220). Keng was the forerunner of the method referred hearts" that was destined to become famous throughout the Western world.
to today as red-stewed or red-cooked. RECIPE INGREDIENTS
RECIPE INGREDIENTS For Filling:
For Simmering Sauce: 1/2 pound fresh ground pork (should be fatty)
1 cup light soy sauce 3 oz fresh uncooked (green) shrimp, shelled, deveined, and minced
1 cup water 3 oz water chestnuts, finely chopped
1 tablespoon sugar 1/2 cup finely chopped bamboo shoots
Knob of fresh ginger the size of a small walnut, peeled and smashed 1 cup finely chopped scallions
2 cloves garlic, peeled and left whole 1/2 cup minced celery
2 scallions For Seasonings:
2 tablespoons five spice powder or mixed spices (available at Chinese stores), 2 teaspoons salt
wrapped in a square of cheesecloth (muslin) 1/4 teaspoon white pepper
1 pound beef shin (gravy beef), in one whole round piece with no cuts 2 teaspoons sugar
RECIPE METHOD 2 teaspoons light soy sauce
Bring all the ingredients for the simmering sauce to a boil in a pot large enough to 1/2 teaspoon sesame oil
hold the piece of beef. Place the beef in the pot, and bring the sauce back to boil. 2 tablespoons cornstarch
Reduce the heat to low, and simmer for 2 hours. 1 package wonton wrappers (large size), about 32 wrappers per package
Remove the beef and chill in the refrigerator for at least several hours, or preferably For Dip:
overnight. 1/2 cup light soy sauce
Thinly slice and serve as a cold appetizer. 1/4 cup sesame oil
Nutrition Facts RECIPE METHOD
Serves 8-10 Mix together all of the filling ingredients in a bowl. Add all of the seasonings
Facts per Serving ingredients. It is a good idea to chill the filling for at least 30 minutes before
Calories: 133 Fat: 7g Carbohydrates: 3g wrapping.
Cholesterol: 48mg Sodium: 1474mg Protein: 14g Hold a wrapper in the palm of your left hand, and place 1 tablespoon of the filling in
Fiber: 0g % Cal. from Fat: 47% % Cal. from Carbs: 9% the center of the wrapper. Wrap the sides up and around, squeezing the skin close to
Steamed Seafood Dumplings Recipe the filling. The top of the wrapper gathers naturally into pleats. Gently push the filling
Source: Gatherings & Celebrations down from the top to pack the "flower pot" firmly adding extra filling if needed. The
Makes 35 dumplings filling should be seen above the wrapper. Flatten the base slightly.
RECIPE INGREDIENTS Place the sieu mai in a lightly oiled steamer basket, and steam for 15-20 minutes.
For the Dumplings: Serve with the soy and sesame dip.
1/2 pound center-cut cod fillet Nutrition Facts
1 large egg Makes about 30
1/4 pound medium raw shrimp, peeled and deveined Facts per Serving
1 tablespoon minced peeled fresh ginger Calories: 70 Fat: 4g Carbohydrates: 6g
1/3 cup minced water chestnuts Cholesterol: 12mg Sodium: 474mg Protein: 3g
2 scallions, white and green parts, finely minced Fiber: 0g % Cal. from Fat: 51% % Cal. from Carbs: 34%
1/4 teaspoon ground coriander Steamed Pork Buns Recipe
1 teaspoon soy sauce Source: Dim Sum - The Essential Kitchen
1/4 teaspoon freshly ground black pepper Makes 16
35 wonton wrappers (about 3 inches in diameter) RECIPE INGREDIENTS
3 to 4 large Chinese cabbage or lettuce leaves For Dough:
For the Sauce: 1 1/2 teaspoons active dry yeast
1/3 cup soy sauce 1/2 cup warm water
2 tablespoons rice vinegar 1/4 cup superfine sugar
1 tablespoon dry sherry 1 cup all-purpose flour
2 tablespoons minced fresh coriander leaves 1/2 cup self-rising flour
1/8 teaspoon ground coriander 3 teaspoons butter, melted
1/4 teaspoon crushed red pepper flakes (optional) For Filling:
RECIPE METHOD 2 tablespoons vegetable oil
TO MAKE THE DUMPLINGS: Process the cod and egg in a food processor to a 3 teaspoons peeled and grated fresh ginger
smooth puree. Add the shrimp and pulse on and off so the shrimp are coarsely 2 cloves garlic, chopped
chopped with the fish. Transfer the fish mixture to a medium bowl and mix in the 1 tablespoon hoisin sauce
ginger, water chestnuts, and scallions. Season the dumpling filling with the coriander, 1 tablespoon oyster sauce
soy sauce and pepper. 1 tablespoon soy sauce
Dust a baking sheet with cornstarch or line it with parchment. Place 2/3 tablespoon 1 teaspoon Asian sesame oil
of the dumpling filling on the upper half of a won ton wrapper. Fold the skin over the 3 teaspoons cornstarch mixed with 1 tablespoon water
filling and pinch together at the center of the edge. Make 3 small pleats in the side of 8 oz Chinese barbecue pork, finely chopped
the skin facing you, to the right side of the center point, and then 3 more on the left 6 scallions, finely chopped
side, to seal the dumpling. Press the dumpling skin edges firmly together to seal. RECIPE METHOD
Place the dumplings on the prepared sheet pan. Repeat with the remaining filling FOR DOUGH: In a small bowl combine yeast with 2 tablespoons warm water, 1
and won ton wrappers. The dumplings are ready to be steamed, or they can be teaspoon sugar and 1 teaspoon all-purpose flour. Mix until well combined. Cover with
refrigerated up to 24 hours before steaming. a kitchen towel and let stand in a warm place until frothy, about 15 minutes.
TO MAKE THE SAUCE: Mix all the sauce ingredients together in a small bowl. Sift remaining all-purpose and self-rising flour into a large bowl. Add remaining
Line a steamer basket with the cabbage leaves. Set the dumplings in the steamer sugar, yeast mixture, remaining warm water, and melted butter. Using a wooden
basket, about 1/2-inch apart. Steam the dumplings in batches if necessary. (If you spoon, mix to form a soft dough. Turn out onto a floured work surface and knead
have a stacking-style steamer, you can steam multiple trays of dumplings at one until smooth and elastic, 3-5 minutes. Place dough in a large oiled bowl, cover and
time.) Place the steamer basket over a pan of boiling water and steam the dumplings let stand in a warm place until doubled in bulk, about 1 hour.
for 5 to 7 minutes, or until the filling is completely cooked and the wrapper is tender. FOR FILLING: Heat oil in a wok or frying pan over medium heat and fry ginger and
Transfer the dumplings to a serving plate with the dipping sauce and serve. garlic until aromatic, about 1 minute. Add hoisin sauce, oyster sauce, soy sauce and
Nutrition Facts sesame oil. Cook, stirring, for 2 minutes. Add the cornstarch and water mixture, bring
Makes 35 dumplings to a boil and stir until sauce thickens, about 2 minutes. Remove from heat and stir in
Facts per Serving pork and scallions. Transfer to a bowl and allow to cool completely.
Calories: 37 Fat: 0g Carbohydrates: 5g Punch down dough. Turn out onto a floured work surface and knead until smooth,
Cholesterol: 15mg Sodium: 203mg Protein: 3g about 5 minutes. Divide dough into 16 pieces and roll or press out each piece to form
Fiber: 0g % Cal. from Fat: 0% % Cal. from Carbs: 54% a 21/4-inch (6-cm) circle. Cover dough with a damp kitchen towel. Working with one
Steamed Pork Dumplings Recipe round of dough at a time, spoon 2 teaspoons of filling into the center. Gather edges
Source: The Heritage of Chinese Cooking together, twist to seal and cover with a kitchen towel. Repeat with remaining dough.
Makes about 30 Cut out 16 squares of parchment (baking paper) and place buns, sealed side down,
on paper. Half fill a medium wok with water (steamer should not touch water) and
CHINESE FOOD 6
bring to a boil. Working in batches, arrange buns in steamer, cover and place Jade brand Sesame Soy Marinade, optional
steamer over boiling water. Steam for 15 minutes, adding more boiling water to wok RECIPE METHOD
when necessary. Lift steamer off wok and carefully remove buns. Using scissors, Place first 11 ingredients into work bowl of food processor. Using on/off pulses, mix
snip the top of each bun twice, to resemble a star. Serve warm with soy sauce and ingredients until mixture begins to form one mass. Transfer mixture to large bowl. Stir
hoisin sauce. in shrimp, water chestnuts, carrot and cilantro.
Nutrition Facts Sprinkle baking sheet with flour. Place generous 1 teaspoon pork mixture in center of
Makes 16 1 wonton wrapper. Moisten edges of wrapper with water. Using fingertips, bring all
Facts per Serving corners of wrapper together over filling. Press edges of wrapper together, enclosing
Calories: 116 Fat: 4g Carbohydrates: 15g filling completely. Place dumpling on baking sheet. Repeat with remaining pork
Cholesterol: 10mg Sodium: 235mg Protein: 5g mixture and wrappers.
Fiber: 1g % Cal. from Fat: 31% % Cal. from Carbs: 52% DO-AHEAD TIP: Dumplings can be made 2 weeks ahead. Cover tightly; freeze. Do
Crab Purses Recipe not thaw before steaming.
Source: Cooking Light magazine Pour enough water into large pot or wok to reach depth of 1/2 inch. Lightly oil
2 dozen appetizers (serving size: 1 purse and 1/2 teaspoon sauce) stainless steel steamer with sesame oil or line bamboo steamer with lettuce leaves.
These elegant appetizers can be steamed up to an hour ahead, then resteamed to Place steamer over water in pot. Bring water to boil. Working in batches, arrange
heat them just before serving. dumplings in steamer. Cover and steam until dumplings are cooked through and
RECIPE INGREDIENTS firm, about 10 minutes. Turn off heat and let dumplings rest for a few minutes before
24 green onion tops, cut into 3-inch julienne strips removing.
6 ounces lump crabmeat, shell pieces removed Serve dumplings with Chinese hot mustard, Chinese chile sauce or Jade brand
1 (4-ounce) block fat-free cream cheese Sesame-Soy Marinade.
1/4 cup minced green onions Recipe created exclusively for Cooking.com by Robert Danhi and Estrellita Leong-
2 teaspoons fresh lemon juice Danhi.
1/2 teaspoon hot sauce Serving size = 1 dumpling
1/4 teaspoon salt Nutrition Facts
1/8 teaspoon pepper Makes 30 pieces
24 wonton wrappers Facts per Serving
1 egg white, lightly beaten Calories: 38 Fat: 3g Carbohydrates: 1g
Cooking spray Cholesterol: 22mg Sodium: 35mg Protein: 2g
2 tablespoons low-sodium soy sauce Fiber: 0g % Cal. from Fat: 71% % Cal. from Carbs: 11%
1 tablespoon water Crispy Tofu Roll Recipe
1 tablespoon fresh lemon juice Source: The Heritage of Chinese Cooking
RECIPE METHOD Serves 8
Drop green onion strips in boiling water, and cook 10 seconds or until limp. Drain The soy bean has sometimes been called "poor man's cow" in China as, like all
onion strips; set aside. beans, it is rich in protein, complex carbohydrates and valuable minerals.
Combine crabmeat and next 6 ingredients (crabmeat through pepper) in a medium The remarkable bean has an enormously wide range of by-products, ranging from
bowl, and stir well. soy sauces through to dried bean curd, which is available in sheets, sticks or twists.
Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp This recipe uses dried bean curd sheets as a wrapping for an interesting vegetarian
towel to keep them from drying out), spoon 2 teaspoons crabmeat mixture into center filling, to form an unusual hors d'oeuvre or appetizer.
of wrapper. Moisten edges of wrapper with egg white; gather 4 corners of wrapper RECIPE INGREDIENTS
and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of 1 1/2 oz Chinese dried mushrooms (available at Chinese stores), soaked in warm
purse. Repeat procedure with remaining won ton wrappers, crabmeat mixture, egg water for 30 minutes, rinsed, stems discarded and caps shredded
white, and green onion strips. 1 small carrot, cut into fine julienne
Arrange half of won ton purses in a single layer in a vegetable steamer coated with 1 small celery stalk, cut into fine julienne
cooking spray. Steam purses, covered, 8 minutes or until tender. Carefully remove For Seasonings:
purses from steamer; set aside, and keep warm. Repeat procedure with remaining 1 teaspoon salt
half of purses. 1 tablespoon plus 1 teaspoon sugar
Combine soy sauce, water, and 1 tablespoon lemon juice in a small bowl; stir well. 2 tablespoons sesame oil
Serve with purses. 1/2 teaspoon celery salt
Nutrition Facts Good pinch of white pepper
2 dozen appetizers (serving size: 1 purse and 1/2 teaspoon sauce) 2 teaspoons cornstarch, mixed with 1 tablespoon cold water, for thickening
Facts per Serving 1/4 cup peanut oil
Calories: 126 Fat: 1g Carbohydrates: 18g 1 large onion, thinly sliced
Cholesterol: 26mg Sodium: 566mg Protein: 10g 1 lb bean sprouts
Fiber: 1g % Cal. from Fat: 7% % Cal. from Carbs: 57% 2 sheets tofu skin (fu pei) (Malaysian brand, available at Chinese stores)
Chinese Pork and Shrimp Dumplings Recipe 1 tablespoon cornstarch, mixed with 1 tablespoon cold water to make a paste for
Source: Cooking.com sealing the edges of the tofu skins
Makes 30 pieces Worcestershire sauce
When steaming these shao-mai dumplings, line the steamer with lettuce leaves to Parsley, for garnish
prevent the dumplings from sticking to the racks, especially when using a bamboo RECIPE METHOD
steamer. Serve the dumplings with Chinese hot mustard and chili sauce or a dipping Bring a medium pot of water to a boil. Blanch the mushrooms, carrots, and celery for
sauce such as Jade brand Sesame-Soy Marinade. 1 minute. Drain and set aside. Mix all of the seasonings ingredients together in a
Cooking.com Tip: When preparing Chinese dumplings or dim sum, steam them in a bowl. Set aside.
bamboo steamer lined with lettuce leaves. The steamer has two stackable baskets Heat 1 tablespoon of the peanut oil in a wok until moderately hot. Stir-fry the onion
for cooking more dumplings or for steaming different foods at one time. The steamer slices for 20 seconds. Add the bean sprouts and the blanched ingredients and stir-fry
easily fits over a 12-inch wok but it can also be set over a stockpot. for 1 minute. Pour the seasonings mixture slowly into the center of the wok, stirring
RECIPE INGREDIENTS until the mixture thickens. Transfer to a bowl and allow to cool.
3/4 pound ground pork Meanwhile, spread out the tofu skins on a work surface. Cut each skin into 4
2 large eggs rectangles. Dampen the skins with a little water and cover with a damp cloth.
1 green onion, finely chopped Evenly divide the vegetable mixture into 8 portions. Spoon 1 portion of the vegetable
1 tablespoon minced ginger mixture onto each tofu rectangle, fold a corner over to firmly encase the filling and
1 tablespoon oyster sauce tuck the corner underneath. Fold in both ends of the wrapping skin, as if wrapping a
1 tablespoon soy sauce parcel, and roll up to resemble a filled pancake. Spread a little of the cornstarch
1 tablespoon Chinese rice wine or dry sherry paste on the edges and press firmly. Repeat with the remaining wrapper skins.
1 tablespoon cornstarch Heat the groundnut oil in a flat skillet (frying pan) until moderately hot. Reduce the
2 teaspoons oriental sesame oil heat a little and pan-fry each tofu roll on each side until crispy and golden brown.
1 teaspoon kosher salt Diagonally slice each roll into 1-inch pieces. Serve with Worcestershire sauce.
1/8 teaspoon freshly ground black pepper Garnish with sprigs of parsley.
1/4 pound uncooked shrimp, peeled, deveined, cut into 1/2-inch pieces Nutrition Facts
8 large water chestnuts, fresh or canned Serves 8
1 small carrot, peeled, cut into 1/8-inch dice Facts per Serving
1/4 cup chopped fresh cilantro Calories: 151 Fat: 10g Carbohydrates: 13g
30 round wonton wrappers Cholesterol: 0mg Sodium: 419mg Protein: 3g
Lettuce leaves, for lining steamer basket Fiber: 2g % Cal. from Fat: 60% % Cal. from Carbs: 34%
Chinese hot mustard Crispy Green Onion Pancakes Recipe
Chinese chili sauce Source: Casual Cuisines of the World - Far East Cafe
CHINESE FOOD 7
Makes 4 pancakes; Serves 4 seasonings and mix well. Remove to a plate and chill in the refrigerator at least 1
These flaky flat breads can be found in street stalls throughout northern China and in hour before wrapping the pancakes.
Taiwan. Although the bread requires patience and labor, it is such a delectable treat TO MAKE PANCAKES: Combine the beaten eggs, salt, and sifted flour and blend.
that it is well worth the effort. Add the water, a little at a time, to make a smooth batter. Heat a 7-inch skillet and
Helpful Hints: add a little oil to thinly coat the bottom. Carefully pour in enough batter to make a thin
Vegetables & Grains, Frying pancake. Cook over low heat until the sides dry a little and shrink from the edges of
Vegetables, Preparing the pan. Turn out and repeat until the batter is used up.
RECIPE INGREDIENTS Place about 2 tablespoons of the filling onto each pancake and roll up, closing in the
3 cups all-purpose flour, plus extra as needed sides. Seal the edges with the cornstarch paste, and lay the egg roll, sealed edge
1 cup boiling water down, on the plate.
1/4 cup cold water Heat the 3 cups groundnut oil in a wok. Deep-fry the egg rolls until golden brown. Cut
About 4 teaspoons Asian sesame oil diagonally across in 1/2-inch slices for Chinese servings.
1 teaspoon coarse salt, or more to taste Nutrition Facts
2 tablespoons chopped green onion Serves 6
1/4 cup peanut oil, or as needed Facts per Serving
RECIPE METHOD Calories: 384 Fat: 33g Carbohydrates: 12g
In a food processor fitted with the metal blade, place the 3 cups flour. With the Cholesterol: 154mg Sodium: 492mg Protein: 9g
processor motor running, pour the boiling water through the feed tube in a slow, Fiber: 1g % Cal. from Fat: 77% % Cal. from Carbs: 12%
steady stream. When the dough starts to pull away from the sides of the work bowl in Traditional Wontons Recipe
5-10 seconds, add the cold water. Continue to process until the dough comes Source: Food & Wine
together in a rough ball, about 15 seconds. If the dough is sticky, add a little more 60 Wontons
flour and continue processing for 30 seconds longer. These wontons can be deep-fried, steamed or boiled and may be served with any
Turn out the dough onto a lightly floured work surface. Knead until smooth, soft, one of the accompanying dipping sauces.
elastic and no longer sticky, 1-2 minutes, dusting lightly with flour if needed to reduce RECIPE INGREDIENTS
stickiness. Gather the dough into a ball, place in a lightly oiled bowl and turn to coat 2 cups shredded napa cabbage
lightly on all sides. Cover the bowl with plastic wrap and let rest for 30 minutes. 1/2 pound ground pork or chicken
Turn out the dough onto a lightly floured surface. Knead only until smooth and no 1/2 cup lightly packed fresh cilantro leaves, finely chopped
longer sticky, 1-2 minutes. Cut the dough into 4 equal pieces. Roll out 1 piece into a 2 scallions, minced
10-12-inch round about 1/8 inch thick. Evenly brush the top with a thin film of about 1 1 garlic clove, minced
teaspoon sesame oil. Sprinkle 1/4 teaspoon of the coarse salt and 1 1/2 teaspoons 1 teaspoon minced fresh ginger
of the green onion evenly over the round. Starting from one side, roll up tightly and 1 teaspoon soy sauce
pinch the ends to seal in the onions. Anchor one end and wind the long roll around it 1 teaspoon Asian sesame oil
into a flat spiral coil. Tuck the end under and press the coil to flatten slightly. Roll out 1/2 teaspoon salt
the coil into a pancake 7-8 inches in diameter and about 1/4 inch thick. Cover with a 1/2 teaspoon freshly ground pepper
kitchen towel. Repeat with the remaining dough. 60 wonton skins
To fry the pancakes, heat a 9-inch frying pan over medium heat. When hot, add 2 to 3 cups vegetable oil, for deep-frying (optional)
enough of the peanut oil to coat the bottom with a 1/8-inch layer. When the oil is Soy-Vinegar Sauce, Orange Sweet-and-Sour Sauce, Spicy Fish Sauce or Spiced
medium-hot, add 1 pancake, cover and fry, shaking the pan occasionally, until the Salt
bottom is golden brown and crisp, about 2 minutes. Using a wide spatula, turn the Soy-Vinegar Sauce:
pancake over; if the pan is dry, add a little more oil. Re-cover and continue to fry, Makes 1/4 Cup
shaking the pan occasionally, until the second side is golden brown and crisp, about 3 tablespoons soy sauce
2 minutes longer. 1 tablespoon rice vinegar
Remove the cover, slide the pancake onto a cutting board and cut into wedges. In a small bowl, stir together the soy sauce and vinegar.
Transfer to a serving dish and serve at once, or keep warm while you fry the Orange Sweet-and-Sour Sauce:
remaining pancakes. Makes 1 Cup
Recipe reprinted by permission of Weldon Owen. All rights reserved. 1 whole small dried red chile
Nutrition Facts 2/3 cup fresh orange juice
Makes 4 pancakes; Serves 4 1/4 cup cider vinegar
Facts per Serving 2 tablespoons orange marmalade
Calories: 503 Fat: 19g Carbohydrates: 72g 1/2 teaspoon grated fresh ginger
Cholesterol: 0mg Sodium: 584mg Protein: 10g 1/4 teaspoon salt
Fiber: 3g % Cal. from Fat: 34% % Cal. from Carbs: 57% In a small nonreactive saucepan, simmer all the ingredients over low heat for 5
Egg Rolls Recipe minutes. Let cool.
Source: The Heritage of Chinese Cooking Spicy Fish Sauce:
Serves 6 2 tablespoons fresh lime juice
The egg roll is probably another variant of the famous and familiar spring roll - now a 1 tablespoon fish sauce*
fast food of the Western world. Then again it could be a dish inspired by the 1 teaspoon chili paste
European seafood crepe. If this is so, that would explain its southern background. 1/2 teaspoon sugar
Typically, the Cantonese steam the Egg Roll, imparting an extremely moist and 1/2 teaspoon coarsely chopped fresh cilantro
succulent texture to the dish. *Available at Asian markets
RECIPE INGREDIENTS Combine all the ingredients and stir to dissolve the sugar thoroughly.
For Filling: Let stand for 5 minutes before serving.
2 tablespoons peanut oil, for stir-frying Spiced Salt:
4 oz boneless pork loin (fillet) Use this flavored salt as a dip for any fried food or as a dry rub in cooking.
1 tablespoon Chinese dried mushrooms (available at Chinese stores), soaked in Makes About 1/4 Cup
warm water for 30 minutes, stems removed and cut into julienne 1 teaspoon cumin seeds
1 tablespoon bamboo shoots (available at Chinese stores), cut into julienne 1 teaspoon fennel seeds
1 tablespoon chopped green bell pepper 1 teaspoon Szechuan peppercorns
For Seasonings: 1/2 teaspoon freshly ground pepper
1 tablespoon light soy sauce 2 tablespoons coarse salt
2 teaspoons Shaoxing rice wine or dry sherry In a small dry skillet, toast the cumin seeds, fennel seeds and Szechuan
1/4 teaspoon salt peppercorns over moderately low heat, stirring often, until aromatic, about 3 minutes.
1/4 teaspoon white pepper Let cool. Grind in a spice grinder or in a mortar and transfer to a bowl.
1/2 teaspoon sugar Add the ground pepper and salt and mix well.
For Pancakes: RECIPE METHOD
4 eggs, lightly beaten In a saucepan of boiling water, blanch the cabbage for 2 minutes. Drain and let cool
1/2 teaspoon salt slightly. Then squeeze out the excess water.
3/4 cup all-purpose flour, sifted In a bowl, combine the cabbage with the pork, cilantro, scallions, garlic, ginger, soy
1/2 cup water sauce, sesame oil, salt and pepper. Toss well.
1 tablespoon cornstarch, mixed with a little cold water to make a paste, for sealing Lay out 10 wonton skins on a work surface; keep the remainder covered. Place a
3 cups peanut oil, for deep-frying rounded 1/2 teaspoon of filling in the center of each skin; dampen the edges and fold
RECIPE METHOD over to form a triangle. Press out the air and seal the edges. Dampen the two points
FOR FILLING: Heat the 2 tablespoons groundnut oil in a wok. Stir-fry the pork, farthest from each other and pinch them together to form a hat, or tortellini, shape.
mushrooms, bamboo shoots, and bell pepper for 1-2 minutes. Add all of the Put the wontons on a flour-dusted baking sheet and cover with a clean towel. Repeat
the procedure with the remaining skins and filling.
CHINESE FOOD 8
TO DEEP-FRY THE WONTONS: Heat the oil to almost 400 degrees F. in a wok. In a saucepan, combine brown sugar and cornstarch; gradually stir in pineapple
Add the wontons in batches of 10 and cook, turning once, until lightly browned, 2 to 3 juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes
minutes. Using a slotted spoon, transfer to paper towels to drain. or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and
TO BOIL THE WONTONS: Bring a large saucepan of water to a boil. Add the simmer for 5 minutes; set aside and keep warm.
wontons in batches and cook until they float to the top. Transfer to a colander to In a bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place
drain. about 1 tablespoonful in the center of each wrapper. Moisten edges with water; fold
TO SERVE: Transfer the wontons to a platter and pass one or more of the dipping opposite corners together over filling and press to seal.
sauces separately. In an electric skillet, heat 1 inch of oil to 375 degrees F. Fry wontons for 2 1/2
VARIATION: For vegetable wontons, in place of the pork, steam 1 1/2 pounds minutes or until golden brown, turning once. Drain on paper towels. Serve with
stemmed fresh spinach until just wilted, squeeze dry and coarsely chop. In a small sauce.
saucepan, mix 1 tablespoon cornstarch and 3 tablespoons water and simmer over *NOTE: Fill wonton wrappers a few at a time, keeping others covered until ready to
low heat until thickened, about 1 minute. Stir in the spinach. Add to the bowl in Step use.
2 and proceed. Special Offer: Take advantage of a special offer for Cooking.com guests and
Nutrition Facts subscribe today to Taste of Home magazine! Click for details.
60 Wontons Szechwan Sausage Wraps Recipe
Facts per Serving Source: McCormick®
Calories: 35 Fat: 1g Carbohydrates: 5g Makes 4 Servings, 2 wraps each
Cholesterol: 3mg Sodium: 118mg Protein: 2g Bring the spicy-hot flavors of the Szechwan province of China to your table tonight -
Fiber: 0g % Cal. from Fat: 26% % Cal. from Carbs: 57% sausage seasoned with this authentic blend of chile peppers, garlic and ginger, then
Vegetarian Spring Rolls Recipe wrapped in lettuce. This savory main dish is ready in minutes.
Source: Noodles - The Essential Kitchen RECIPE INGREDIENTS
Makes 20 rolls 1 pound turkey sausage
RECIPE INGREDIENTS 1 tablespoon vegetable oil
4 Chinese dried mushrooms 2-3 teaspoons McCormick Gourmet Collection Szechwan Seasoning
2 oz cellophane noodles or rice vermicelli
2 tablespoons vegetable oil 1 can (8 ounces) sliced water chestnuts, drained and chopped
1 onion, finely chopped 1 cup shredded carrots
2 cloves garlic, chopped 1/2 cup sliced green onions
2 tablespoons peeled and grated fresh ginger 1/2 cup chopped toasted walnuts
2 cups shredded green cabbage 3 tablespoons dry sherry or light soy sauce
2 carrots, peeled and grated 1 head Bibb or iceberg lettuce, leaves separated, rinsed and drained
1/3 cup chopped fresh cilantro RECIPE METHOD
1 cup fresh bean sprouts, rinsed In large skillet, cook sausage in oil with Szechwan seasoning until well browned,
2 teaspoons fish sauce stirring to break meat into small pieces.
2 teaspoons cornstarch mixed in 2 tablespoons water Add water chestnuts, carrots, green onions, walnuts and sherry. Cook and stir 2 to 3
18-20 frozen spring roll wrappers, thawed minutes or until heated through.
Vegetable oil for deep frying To eat, spoon about 1/2 cup sausage mixture into center of each lettuce leaf, fold up
Thai sweet chili sauce for serving and tuck in the edges (like a fajita).
RECIPE METHOD Nutrition Facts
Place mushrooms in small bowl, add boiling water to cover and let stand for 10-15 Makes 4 Servings, 2 wraps each
minutes. Drain and squeeze out excess liquid. Thinly slice mushrooms, discarding Facts per Serving
tough stems. Calories: 446 Fat: 30g Carbohydrates: 18g
Soak noodles in boiling water for 10 minutes. Drain and roughly chop into short Cholesterol: 110mg Sodium: 831mg Protein: 26g
lengths. Fiber: 7g % Cal. from Fat: 61% % Cal. from Carbs: 16%
In wok or frying pan over medium-high heat, warm 2 tablespoons oil. Add onion, Mandarin Pancakes Recipe
garlic and ginger and cook until softened, about 2 minutes. Add cabbage and stir-fry Source: Casual Cuisines of the World - Far East Cafe
until cabbage is softened, 1-2 minutes. Remove from heat and stir in carrots, cilantro, Makes twenty 8-inch pancakes
bean sprouts, noodles, mushrooms and fish sauce. Mix well and cool completely. Mandarin pancakes are crêpe-like breads used to wrap stir-fried dishes.
Separate spring roll wrappers, place on a work surface and cover with damp kitchen Commercially prepared pancakes are available in the frozen-food sections of
towel. Working with one wrapper at a time, place on work surface. Using your Chinese food stores.
fingertips, wet edges with cornstarch and water mixture. Place 1 heaped tablespoon Helpful Hints:
filling in middle of wrapper. Roll up diagonally, tucking in edges. Seal edge with Vegetables & Grains, Frying
cornstarch and water mixture. Repeat with remaining wrappers. RECIPE INGREDIENTS
Heat oil in wok or frying pan until it reaches 375 degrees F on deep-frying 2 cups all-purpose flour, plus extra as needed
thermometer or until small bread cube dropped in oil sizzles and turns golden. Pinch of salt
Working in batches, add rolls and fry until golden, 1-2 minutes. Using a slotted 1 cup boiling water
spoon, remove from pan and drain on paper towels. 3 tablespoons Asian sesame oil or vegetable oil
Serve hot, accompanied with chili sauce. RECIPE METHOD
Nutrition Facts In a food processor fitted with the metal blade, combine the 2 cups flour and salt;
Makes 20 rolls pulse once to mix. With the motor running, pour the boiling water through the feed
Facts per Serving tube in a slow, steady stream. Continue to process until a rough ball forms and the
Calories: 120 Fat: 2g Carbohydrates: 22g dough pulls away from the sides of the work bowl, 15-20 seconds. If the dough is
Cholesterol: 3mg Sodium: 215mg Protein: 3g sticky, sprinkle with more flour and process for 15 seconds longer.
Fiber: 1g % Cal. from Fat: 15% % Cal. from Carbs: 73% Turn out the dough onto a lightly floured work surface. Knead until smooth and no
Wontons with Sweet-Sour Sauce Recipe longer sticky, about 3 minutes. Cover with a damp towel and let rest for at east 30
Source: Taste of Home magazine minutes, or wrap in the towel and refrigerate overnight. Bring to room temperature
8 1/2 Dozen Wontons (2 1/2 cups sauce) before continuing.
RECIPE INGREDIENTS Return the dough to a lightly floured work surface and knead again until fairly firm,
1 can (14 ounces) pineapple tidbits smooth and no longer sticky, about 1 minute. Divide the dough in half. Roll out one-
1/2 cup packed brown sugar half 1/4 inch thick. Using a 3-inch round cookie cutter, cut out 10 rounds. Brush half
1 tablespoon cornstarch of the rounds with a thin film of sesame or vegetable oil, then cover each oiled round
1/3 cup cider vinegar with an unoiled one.
1 tablespoon soy sauce Preheat an ungreased frying pan over medium-low heat for 1 minute. Meanwhile, on
1/2 cup chopped green pepper a lightly floured board, roll out one "sandwiched round" into a round 8 inches in
1/2 pound ground pork diameter and place in the pan. Within 45-60 seconds, the round should puff in the
2 cups finely shredded cabbage middle and blister on the bottom. Turn it over and continue to cook for about 30
3/4 cup finely chopped fresh bean sprouts seconds longer. Remove from the heat and immediately pull the layers apart to make
1 small onion, finely chopped 2 pancakes. Stack them, dry side down, and wrap in aluminum foil while preparing
2 eggs, lightly beaten the remaining pancakes. Use the pancakes immediately, or refrigerate for up to 2
1/2 teaspoon salt days or freeze for up to 1 month.
1/4 teaspoon pepper To reheat refrigerated pancakes, fold them in half or into quarters and arrange them
2 packages (12 ounces each) wonton wrappers* in a bamboo steaming basket. Set the steaming basket over (not touching) boiling
Oil for frying water in a wok; cover and steam for 3 minutes. Serve directly from the basket. If
RECIPE METHOD pancakes are frozen, thaw first at room temperature, then steam for 5 minutes.
Drain pineapple, reserving juice. Set pineapple aside. Nutrition Facts
CHINESE FOOD 9
Makes twenty 8-inch pancakes 6 Chinese dried mushrooms (available at Chinese stores), soaked for 30 minutes,
Facts per Serving stems discarded and caps cut into julienne
Calories: 64 Fat: 2g Carbohydrates: 10g 1/2 cup bamboo shoots (available at Chinese stores), cut into fine julienne
Cholesterol: 0mg Sodium: 7mg Protein: 1g 1/2 cup cooked peas
Fiber: 0g % Cal. from Fat: 28% % Cal. from Carbs: 62% 1 cup shredded scallions
Steamed Spinach and Ginger Dumplings Recipe For Seasonings:
Source: Dim Sum - The Essential Kitchen 1/2 teaspoon salt
Makes 15 2 teaspoons light soy sauce
RECIPE INGREDIENTS 2 teaspoons oyster sauce
1 tablespoon vegetable oil 1 tablespoon Shaozing rice wine or dry sherry
1 tablespoon peeled and grated fresh ginger Few drops of sesame oil
3 cloves garlic, crushed 1 tablespoon cornstarch, dissolved in 1/2 cup cold water, for thickening
2 bunches spinach, washed and finely chopped RECIPE METHOD
1/2 teaspoon salt Heat 1 tablespoon of the peanut oil in a wok over moderate heat. Stir-fry the shrimp
15 wonton wrappers with the ginger and 1/4 teaspoon salt for 1-2 minutes, or until they turn pink and
RECIPE METHOD become bouncy. Remove and set aside to cool.
Heat oil in a wok or frying pan over medium heat. Add ginger and garlic, and stir-fry Beat the eggs with 1/2 teaspoon salt and pepper. Add the cooked shrimp. Assemble
until aromatic, about 1 minute. Add spinach and stir-fry until soft, 2-3 minutes. all of the other ingredients on a plate. Have the seasonings mixture and the
Remove from heat and add salt. Transfer mixture to bowl and allow to cool thickening nearby.
completely. Heat 3 tablespoons of the groundnut oil in a hot wok until just beginning to smoke.
Place wonton wrappers on work surface and cover with a damp kitchen towel. Pour in the egg mixture, and cook over moderate heat, breaking the edges of the
Working with one wrapper at a time, place 2 teaspoons of filling in the center and omelet with a spatula and tilting the wok to allow the soft center to run out. There is
brush edges of wrapper with water. Gather edges together and twist to seal. Cover no need to keep the eggs in one shape. Continue to cook until the eggs are softly set
with a damp kitchen towel and set aside. Repeat with remaining wrappers. and slightly brown on the outside. Remove to a warm plate and place over a pot of
Line a medium bamboo steamer with parchment paper (baking paper). Half fill a hot water to keep warm while you make the sauce.
medium wok with water (steamer should not touch water) and bring to a boil. Arrange Add the remaining 2 tablespoons of the peanut oil to the wok over moderate heat.
dumplings in steamer, cover and place steamer over boiling water. Steam for 10 Sauté the mushrooms, bamboo shoots, peas, and the scallions for 1 minute. Add the
minutes, adding more boiling water to wok when necessary. Lift steamer off wok and seasoning mixture and stir well. Stir in the thickening. Spoon over the omelet and
carefully remove dumplings. Serve warm with soy sauce. serve immediately.
Nutrition Facts Nutrition Facts
Makes 15 Serves 8-10
Facts per Serving Facts per Serving
Calories: 137 Fat: 4g Carbohydrates: 21g Calories: 150 Fat: 11g Carbohydrates: 4g
Cholesterol: 3mg Sodium: 519mg Protein: 5g Cholesterol: 154mg Sodium: 549mg Protein: 7g
Fiber: 3g % Cal. from Fat: 26% % Cal. from Carbs: 61% Fiber: 1g % Cal. from Fat: 66% % Cal. from Carbs: 11%
Quick Chinese Pancakes Recipe Baked Barbecued Pork Buns Recipe
Source: Cooking Light magazine Source: Casual Cuisines of the World - Far East Cafe
Yield: 12 pancakes Makes 16 buns
RECIPE INGREDIENTS In China, jingling bells or the slapping of bamboo sticks signals the arrival of street
1 1/4 cups all-purpose flour vendors, who deliver to the door a mélange of breakfast foods. One popular choice is
1 1/2 cups fat-free milk buns stuffed with honey-glazed pork nuggets.
1 tablespoon stick margarine or butter, melted Other necessary recipes:
1 large egg Cantonese Barbecued Pork
1 tablespoon minced fresh chives Helpful Hints:
1/4 teaspoon five spice powder Vegetables, Preparing
Cooking spray RECIPE INGREDIENTS
RECIPE METHOD For Filling:
Lightly spoon flour into dry measuring cups, and level with a knife. Place the flour in 1 tablespoon hoisin sauce
a medium bowl. Combine milk, margarine, and egg; add milk mixture to flour, stirring 1 tablespoon dark soy sauce
with a whisk until blended. Stir in fresh chives and five-spice powder. Cover and chill 2 teaspoons oyster sauce
for 1 hour. 1/2 cup water
Place an 8-inch crepe pan or nonstick skillet coated with cooking spray over 2 teaspoons cornstarch
medium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batter 1 teaspoon sugar
into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook about 1 1 tablespoon peanut oil or corn oil
minute. 1 small yellow onion, diced
Carefully lift edge of pancake with a spatula to test for doneness. The pancake will 2 green onions, chopped
be ready to turn when it can be shaken loose from pan and the underside is lightly 1 teaspoon grated fresh ginger
browned. Turn pancake over; cook 30 seconds on the other side. 1 pound Cantonese barbecued pork, diced
Place the pancake on a towel, and cool. Repeat the procedure until all of the batter is 1 teaspoon Asian sesame oil
used. Stack the pancakes between single layers of wax paper or paper towels to For Bread:
prevent pancakes from sticking. 1 package active dry yeast
Nutrition Facts 3 tablespoons sugar
Yield: 12 pancakes 1/4 cup warm water (110-115 degrees F)
Facts per Serving 1 cup milk, heated
Calories: 73 Fat: 2g Carbohydrates: 12g 3 tablespoons vegetable oil
Cholesterol: 21mg Sodium: 22mg Protein: 3g 1 egg, beaten
Fiber: 0g % Cal. from Fat: 25% % Cal. from Carbs: 66% 3 3/4 cups all-purpose flour, plus extra as needed
Shrimp Omelet Recipe 1/2 teaspoon salt
Source: The Heritage of Chinese Cooking 2 teaspoons baking powder
Serves 8-10 16 squares parchment paper, each 4 inches square
As in every cuisine, eggs are the great standby. Most Chinese households raise a For Glaze:
few chickens and perhaps some ducks or geese. The bonus, of course, is the eggs-a 1 egg, lightly beaten
valuable source of food for the family. Eggs are added to soups and stir-fried dishes 1/2 teaspoon sugar
for extra substance and nutrition, and omelets of every description abound from 1 tablespoon water
region to region. The following dish is one that would grace many family tables in RECIPE METHOD
South China, the shrimp (prawns) and the separate sauce marking the dish for FOR FILLING: In a small bowl, stir together the 3 sauces, water, cornstarch and
special occasions. sugar until smooth; set aside. Preheat a wok over medium heat and add the oil.
RECIPE INGREDIENTS When it is hot, add both onions and the ginger and stir-fry until the onions are
6 tablespoons groundnut peanut oil softened but not browned, about 1 minute. Increase the heat to high, add the pork
8 oz fresh uncooked shrimp, shelled, deveined, washed and cut into bite-size pieces and toss to mix. Stir the sauce quickly and add to the pork. Bring to a boil and stir
1 teaspoon minced fresh ginger until thickened, about 30 seconds. Stir in the sesame oil. Transfer to a bowl, cover
3/4 teaspoon salt and refrigerate until well chilled.
6 eggs, lightly beaten FOR BREAD: In a bowl, stir together the yeast, 1 tablespoon of the sugar and the
1/2 teaspoon salt warm water. Let stand until the yeast bubbles, about 3 minutes. Stir in the warm milk,
Dash of pepper oil and egg; set aside. In a food processor fitted with the metal blade, combine the
CHINESE FOOD 10
flour, salt and the remaining 2 tablespoons sugar. With the motor running, slowly Boil the eggs in water to cover for 4 minutes. Cool, then crack the shells all over by
pour in the yeast-milk mixture. Process until the dough forms a rough ball and begins rolling the eggs across a work surface, or tapping the shells with the back of a metal
to pull away from the sides of the work bowl, about 15 seconds. If it is sticky, sprinkle spoon.
in a little flour and process for 30 seconds longer. Transfer the pot of tea, the dark soy and the star anise to a saucepan and bring to a
Turn out the dough onto a lightly floured work surface and knead until smooth and boil. Place the cracked eggs in the pot, cover, and cook gently for about 10 minutes.
spongy but resilient, 3-5 minutes. Form into a ball, place in a bowl and cover with Turn the eggs in the pot to color evenly. Soak in the tea mixture for another 5
plastic wrap. Let rise until doubled in size, about 2 hours at warm room temperature minutes. Remove, cool and shell the eggs.
(or overnight in the refrigerator). NOTE: The tea imparts an unusual flavor to the eggs, and the cracked shells allow
Turn the dough out onto the work surface. Sprinkle with the baking powder and the tea to seep through, producing a lovely marbled effect.
knead until incorporated, about 3 minutes. Cut the dough in half and roll each half Nutrition Facts
into a rope 8 inches long. Cut each rope into 8 pieces. Cover unused pieces with a Serves 6
damp kitchen towel. Roll each piece into a ball. Using a rolling pin, flatten each ball Facts per Serving
into a round 5 inches in diameter. To fill each bun, place 2 tablespoons filling in the Calories: 55 Fat: 3g Carbohydrates: 1g
center of a round. Pull the edges so that they come together and then pinch them Cholesterol: 142mg Sodium: 144mg Protein: 5g
together securely to enclose the filling. Shape into a smooth domed bun and place, Fiber: 0g % Cal. from Fat: 49% % Cal. from Carbs: 7%
pinched side down, on a parchment square. Set on a baking sheet. Make the Ginger and Honey Fresh Fruits Recipe
remaining buns in the same way and place 2 inches apart on the sheet. Cover with a Source: The Heritage of Chinese Cooking
kitchen towel and let rise in a warm place until doubled, about 30 minutes. Serves 10
Preheat an oven to 350 degrees. To make the glaze, in a bowl, stir together all the Ginger is naturally associated with Chinese cooking. The ginger plant is native to
ingredients. Asia and was one of the first oriental spices to travel the Silk Road to Europe. Its
Just before baking, brush the buns with the glaze. Bake until golden brown, about 25 uses are many. Sautéed with garlic and scallions, it forms the basis for a host of
minutes. Serve hot or at room temperature. dishes. Dried or candied, it is used in preServes and sweets that the Chinese enjoy
Nutrition Facts as nibbles. In this recipe, sweet preserved ginger is used to add tang to fresh fruits.
Makes 16 buns RECIPE INGREDIENTS
Facts per Serving 3 tablespoons stem ginger syrup
Calories: 270 Fat: 10g Carbohydrates: 31g 2 tablespoons clear honey
Cholesterol: 54mg Sodium: 214mg Protein: 13g 1 tablespoon chopped stem ginger
Fiber: 1g % Cal. from Fat: 33% % Cal. from Carbs: 46% 1 1/3 cups green ginger wine
Almond Cookies Recipe 1 large mango
Source: The Heritage of Chinese Cooking 1 small fresh pineapple, cut into good bite-size pieces
Makes 24 cookies 1 medium cantaloupe, cut into balls
The almond has an interesting history in China. The sweet almond was already in 2 Chinese gooseberries (kiwis), peeled and sliced
cultivation in the late Tang dynasty (AD 618-906), having been brought to China from 2 star fruits, sliced
Russian Turkestan and central Asia. Juice of 1 lime
The bitter almond is a local nut, which is actually the kernel of the native apricot. It is 1 tablespoon finely julienned strips of lime zest, for garnish
used extensively in Chinese herbal medicine for respiratory dysfunctions and is also RECIPE METHOD
added in carefully prescribed quantity (because of its slightly toxic properties in its Combine the stem ginger syrup, honey, and stem ginger with the ginger wine. Set
raw state and its strong bitter taste) to "superior" soups such as double-boiled quail aside.
and ginseng soup. Slice the mango on each side of the stone. Cut the flesh from the skin in chunks. Mix
In desserts, it is often ground and combined with milk. The technique of baking, as in with the other fruits, lime juice and grated lime zest. Pour the ginger wine mixture
the following recipe, is borrowed from the West. over the fruits. Cover and refrigerate overnight.
RECIPE INGREDIENTS TO SERVE: Attractively arrange in a bowl and garnish with the lime. Serve chilled.
1/2 cup granulated sugar Nutrition Facts
3/4 cup packed soft brown sugar Serves 10
1/2 cup margarine Facts per Serving
1 egg Calories: 115 Fat: 1g Carbohydrates: 30g
1/2 teaspoon almond extract Cholesterol: 0mg Sodium: 18mg Protein: 1g
2 cups all-purpose flour Fiber: 2g % Cal. from Fat: 8% % Cal. from Carbs: 104%
1/2 teaspoon baking powder Lychee and Ginger Ice Cream Recipe
Sesame seeds Source: The Heritage of Chinese Cooking
24 blanched almonds (halves) Serves 8-10
RECIPE METHOD Southern fruits have always been northern luxuries, and the dainty and exotic lychee,
Preheat the oven to 350 degrees F. Cream the sugars with the margarine. Add the cultivated in southern China since 1700 BC, has quite a history. Stories of the
egg and almond extract and beat until fluffy. extravagant favorite concubine of an emperor of the Tang dynasty (AD 618-906) tell
Sift the flour and baking powder together and fold into the mixture a little at a time. of relays of exhausted horsemen bringing fresh lychees packed in ice from the South
Beat lightly to make a smooth dough. Do not knead the mixture too much, or the to Changan (now Xian), the capital, to indulge her passion for them.
cookies will be hard. The flesh of the lychee is a translucent pearly white with a texture and flavor similar
Shape the dough into balls the size of a walnut. Dip the tops of the cookies into the to a large luscious grape. In this recipe an ancient fruit is married to an ancient recipe
sesame seeds. (You may need to slightly dampen the top of each with a little water.) - surprisingly, the making of ice cream in China goes back more than 3,000 years.
Lightly press half an almond into the center and flatten a little. RECIPE INGREDIENTS
Place the cookies about 1 inch apart. Bake for 8-10 minutes until golden brown. 3 egg whites
Store in airtight containers. 1 1/4 cups sugar
Nutrition Facts 2 cups heavy cream
Makes 24 cookies 1 1/4 lb can lychees, drained and roughly chopped
Facts per Serving 1 cup chopped crystallized (sweet) stem ginger in syrup
Calories: 166 Fat: 10g Carbohydrates: 18g Grated zest of 1 orange, for garnish
Cholesterol: 9mg Sodium: 99mg Protein: 2g RECIPE METHOD
Fiber: 1g % Cal. from Fat: 54% % Cal. from Carbs: 43% Beat the egg whites until thick, gradually add the sugar and beat until stiff peaks
Tea Leaf Eggs Recipe form. Add the cream and continue beating until the mixture is thick and creamy.
Source: The Heritage of Chinese Cooking Add 2 teaspoons of the ginger syrup into the chopped lychees. Gently mix the
Serves 6 lychees and ginger into the ice cream mixture and pour into a large (2-qt) flat dish.
This unusual treatment of the egg is one of the many ways this valuable foodstuff is Cover and freeze. When almost set, take out, beat again, then return to the freezer
utilized. Like soy sauce eggs, tea leaf eggs are served mainly cold, mostly as a to set overnight.
snack food or sometimes as part of a cold selection of appetizers at the start of One hour before serving, place the ice cream in the refrigerator to soften a little.
dinner. Tea leaf eggs not only have a most unusual flavor, they look quite marvelous, Garnish with the orange zest.
with an elegant marbled appearance. Nutrition Facts
RECIPE INGREDIENTS Serves 8-10
3 tablespoons tea leaves (your favorite type) Facts per Serving
4 eggs Calories: 357 Fat: 18g Carbohydrates: 50g
2 teaspoons dark soy sauce Cholesterol: 65mg Sodium: 42mg Protein: 2g
1 whole star anise (available at Chinese stores) Fiber: 0g % Cal. from Fat: 45% % Cal. from Carbs: 56%
RECIPE METHOD Mango Ice Cream Recipe
Make a pot of tea in a 4-cup pot with the tea leaves. Source: The Heritage of Chinese Cooking
Serves 10
CHINESE FOOD 11
The mango is more often associated with tropical countries like Thailand, Myanman Sweet Red Bean Soup Recipe
(Burma) and India, where it is said to have originated more than 4,000 years ago. Source: Cooking.com
Exactly when this delightful "tropical" fruit first traveled to China is a little uncertain, Serves 8
but references to the cultivation of mangoes in China occur in texts dating from the The vibrant color of red signifies happiness and luck. For this reason, it is always
seventh century. Over many hundreds of years now, this delicious, plump, soft fruit present at special celebrations such as weddings, birthdays, and most of all the
has found great favor with the chefs of South China, where it is wedded to both Chinese New Year. This soup is made of red azuki beans, which are small, dried
savory and sweet dishes. sweet-flavored beans. The dried lotus seeds, with a slight nutty flavor, are added to
Ice cream has a history that goes back much further. Early recipes exist to testify that create a dramatic contrast in color and texture. The soup may be served hot, at room
ice cream as we know it today was made and enjoyed some 3,000 years ago. temperature, or chilled.
RECIPE INGREDIENTS RECIPE INGREDIENTS
4 egg whites 1 cup dried red azuki beans, soaked 4 hours or overnight, drained
1 3/4 cups superfine sugar 1/4 cup dried lotus seeds, soaked for 12 hours, or overnight, drained
2 1/2 cups heavy cream 1/3 cup to 1/2 cup sugar
2 ripe mangoes, flesh roughly chopped into 1-inch pieces RECIPE METHOD
RECIPE METHOD Combine beans and 7 cups water in large pot. Bring to boil. Reduce heat to medium-
In a bowl, beat the egg whites until thick. Add the sugar and beat until stiff. Add the low. Cook uncovered until beans are tender and the liquid has reduced by 3 cups,
cream and continue beating until the mixture is thick and creamy. Gently mix in the about 2 hours. Add the lotus seeds and cook until almost tender, about 20 minutes
mango pieces. longer. Divide soup among 8 soup bowls and serve.
Cover and freeze until almost set. Take out, beat again and return to the freezer to Recipe created exclusively for Cooking.com by Corinne Trang.
set overnight. Nutrition Facts
One hour before serving, place the ice cream in the refrigerator to soften a little. Serves 8
Nutrition Facts Facts per Serving
Serves 10 Calories: 119 Fat: 0g Carbohydrates: 24g
Facts per Serving Cholesterol: 0mg Sodium: 3mg Protein: 6g
Calories: 371 Fat: 22g Carbohydrates: 43g Fiber: 4g % Cal. from Fat: 0% % Cal. from Carbs: 81%
Cholesterol: 82mg Sodium: 45mg Protein: 3g Ginger Peach Sorbet Recipe
Fiber: 1g % Cal. from Fat: 53% % Cal. from Carbs: 46% Source: Casual Cuisines of the World - Far East Cafe
Peking Candied Apples Recipe Makes about 3 cups; Serves 4
Source: Casual Cuisines of the World - Far East Cafe The origin of ice cream has been traced back to the ancient Chinese, who mixed ice
Serves 6 with sweets, thus inventing water ices, the precursors to modern-day ice creams.
Although this is not a traditional "hawker" dessert, a candied apple stand fits perfectly Chilled fresh fruit is the most popular traditional dessert in Asia, while ice desserts
into the concept of Asian fast food. Being well organized is the key to the success of are favorites among the younger set. This fruit sorbet recipe satisfies both
this dish. For a memorable presentation, candy the apples at the table in front of your traditionalists and the young.
guests. RECIPE INGREDIENTS
RECIPE INGREDIENTS 4 ripe peaches, peeled, pitted, cut into chunks
For Batter: 2 tablespoons fresh lime juice
3/4 cup all-purpose flour 2 tablespoons sugar
1/4 cup cornstarch 1 egg white
1/4 teaspoon salt 4 pieces sweet stem ginger in syrup or crystallized ginger, chopped
1 egg, lightly beaten RECIPE METHOD
About 3/4 cup water In a food processor fitted with a metal blade, combine the peaches, lime juice and
2 Granny Smith or other firm green apples sugar. Process to a smooth puree. Pour the puree into a shallow metal pan. Place
Juice of 1 small lemon the pan in the freezer and freeze until the edges are firm and the center is soft, about
For Syrup: 2 hours.
1 cup sugar In a large bowl, beat the egg white until almost stiff; set aside. Return the semifrozen
1/4 cup water peach purée to the food processor and process until it becomes frothy, about 30
1 tablespoon black or white sesame seeds seconds. Add the ginger and egg white to the processor and, using on-off pulses,
Peanut or corn oil for frying process just long enough to blend in the white, 3-5 seconds.
RECIPE METHOD Pour the mixture into a freezer container, cover tightly and place in the freezer until
FOR BATTER: In a bowl, sift together the flour, cornstarch and salt. Stir in the egg firm but not frozen solid, 1-2 hours. If it freezes solid, allow it to soften in the
and 3/4 cup water, adding more water if needed to achieve the consistency of a thick refrigerator before serving, about 30 minutes.
pancake batter. Nutrition Facts
Peel, halve and core the apples, then cut each into 8 wedges. Place in a bowl and Makes about 3 cups; Serves 4
immediately toss with the lemon juice. Set aside. Facts per Serving
FOR SYRUP: In a small, heavy-bottomed saucepan over medium heat, combine the Calories: 121 Fat: 0g Carbohydrates: 30g
sugar and water. When the sugar has dissolved, raise the heat to high and boil Cholesterol: 0mg Sodium: 22mg Protein: 2g
without stirring. Continue boiling until the mixture changes from large, thick bubbles Fiber: 2g % Cal. from Fat: 0% % Cal. from Carbs: 99%
to a smooth, golden brown syruplike consistency, 8-10 minutes. This is the hard- Almond Half-Moons Recipe
crack stage (300-310 degrees F). To test the sugar syrup, using a small spoon, Source: Cooking at a Glance - Cookies
scoop up a small amount of syrup and drop it into the ice water. It should harden Makes about 70 cookies
instantly. At this point, the syrup could easily burn, so lower the heat or set the pan in These crisp little cookies, reminiscent of Chinese almond cookies, will taste great in
a bowl of ice-cold water to cool it quickly; keep warm while you make the fritters. Stir any shape your cookie press Makes, but be sure to choose a tip with at least a 1/2-
in the sesame seeds. inch opening. Otherwise, the ground nuts might get caught in the opening.
Preheat a deep saucepan or wok over medium-high heat. Pour in oil to a depth of 1 Helpful Hints:
1/2 inches. Heat to 375 degrees F. Oil a serving platter. Fill a deep serving bowl with Cookie Dough, Making
ice cubes and add water to cover. Set the platter and bowl aside. Cookies, Half-Moons, Steps in Shaping
When ready to serve, slip the apple wedges into the batter to coat each wedge Cookies, Making Pressed
completely. Using long chopsticks or a slotted spoon, lift out the apple wedges one at RECIPE INGREDIENTS
a time, allowing the excess batter to drip off into the bowl, and carefully lower into the 1 cup butter or margarine, softened
hot oil. Do not crowd the pan; the wedges must float freely. Deep-fry, keeping the 1/2 cup granulated sugar
wedges separated and turning often, until golden brown, about 2 minutes. Using a 1 egg
slotted spoon, transfer the wedges to paper towels to drain. When all of the wedges /4 teaspoon almond extract
have been fried, dip a few of them in the syrup. Turn them with oiled tongs or 2 1/4 cups all-purpose flour
chopsticks to coat completely with the syrup. Then remove the wedges and set them 3/4 cup ground almonds, hazelnuts, or pecans
on the oiled platter, keeping them separate. Repeat with the remaining wedges. Sifted powdered sugar
TO SERVE: Bring the platter of caramelized apples and the serving bowl of ice water RECIPE METHOD
to the table. Pour the caramelized apple wedges into the ice water. Using chopsticks In a large mixing bowl beat the butter or margarine with an electric mixer on medium
or a slotted spoon, immediately transfer the hard candied apples from the water to a to high speed for 30 seconds. Add the sugar; beat till combined. Beat in the egg and
serving dish. Serve at once. almond extract. Beat in as much of the flour as you can with the mixer. Stir in any
Nutrition Facts remaining flour and the ground nuts with a wooden spoon. Do not chill dough.
Serves 6 Pack dough into a cookie press fitted with a 1/2-inch-wide round or star tip. Force
Facts per Serving dough through the cookie press 1 inch apart onto ungreased cookie sheets forming
Calories: 271 Fat: 4g Carbohydrates: 57g crescent shapes.
Cholesterol: 35mg Sodium: 110mg Protein: 3g
CHINESE FOOD 12
Bake in a preheated 375 degrees oven for 6 to 8 minutes, or till edges are firm and Source: Steaklover's Companion
bottoms are lightly browned. Remove cookies from pans and cool on a rack. Sprinkle Serves 4
cookies with powdered sugar. Although beef in Chinese cuisine is usually sliced or cubed and then cooked, this
Nutrition Facts recipe provides a delicious exception by offering a traditional black bean sauce to
Makes about 70 cookies accompany filet steaks. The tangy salted and fermented black beans are made with
Facts per Serving soy beans, and because they are affordable and easy to prepare, they have always
Calories: 53 Fat: 3g Carbohydrates: 5g been favored in China as a condiment and seasoning ingredient. The sauce also
Cholesterol: 10mg Sodium: 2mg Protein: 1g contains the Cantonese dark brown oyster sauce, a concentrated all-purpose
Fiber: 0g % Cal. from Fat: 51% % Cal. from Carbs: 38% seasoning and table condiment made with oysters that have been stewed down with
Braised Shrimp in Ginger-Coconut Sauce Recipe soy sauce, salt or brine, and cornstarch. Both fermented black beans and oyster
Source: Wok - The Essential Kitchen sauce are available in jars in the Asian food section of your supermarket or at any
Serves 4 Asian market. Serve this dish with stir-fried vegetables if you wish.
2 tablespoons peeled and grated fresh ginger For the Steaks:
4 cloves garlic, crushed 2 tablespoons soy sauce
1 tablespoon ground turmeric 1 tablespoon chile oil or 1 tablespoon peanut oil mixed with 1 teaspoon pure red
1 small red chili pepper, seeded and chopped chile powder
2 tablespoons white vinegar 4 filet mignon steaks, about 6 ounces each
2 tablespoons peanut oil White rice
2 onions, chopped For the Black Bean Sauce:
1 pound jumbo shrimp, peeled and deveined, tails intact 2 tablespoons peanut oil
2 tomatoes, chopped 1 teaspoon minced garlic
3/4 cup coconut milk 1 tablespoon minced ginger
2 teaspoons cracked black pepper 1 red bell pepper, seeded and diced
2 tablespoons chopped fresh cilantro 1 green bell pepper, seeded and diced
1/4 cup small whole cilantro 1 serrano or Thai chile, seeded and minced
RECIPE METHOD 1 tablespoon water
Place ginger, garlic, turmeric, chili pepper, and vinegar in food processor or blender. 3 tablespoons fermented black beans
Process to form paste. 1 tablespoon dry sherry
In wok over medium-high heat, warm peanut oil. Add onions and spice paste and 1 tablespoon oyster sauce
stir-fry until onions soften, 2-3 minutes. Add shrimp and stir-fry until shrimp change 2/3 cup beef stock
color, 3-4 minutes. Stir in tomatoes and cook until soft, about 2 minutes. Add coconut 1 tablespoon cornstarch
milk, reduce heat to low, cover, and simmer until sauce thickens slightly and shrimp 1/2 teaspoon sugar
are tender, 6-8 minutes. Stir in pepper and chopped cilantro. 2 scallions, finely sliced on a diagonal, for garnish
Serve hot, garnished with cilantro leaves. RECIPE METHOD
Nutrition Facts TO PREPARE THE STEAKS: Mix together the soy sauce and chile oil in a cup and
Serves 4 rub all over the steaks. Let the steaks sit on a plate at room temperature for 15
Facts per Serving minutes before cooking. Meanwhile prepare the rice. Heat a heavy sauté pan or
Calories: 307 Fat: 17g Carbohydrates: 15g skillet and sear the steaks for about 5 minutes per side for medium-rare or 7 minutes
Cholesterol: 0mg Sodium: 16mg Protein: 25g per side for medium. While the steaks are cooking, prepare the sauce.
Fiber: 3g % Cal. from Fat: 50% % Cal. from Carbs: 20% TO PREPARE THE SAUCE: Heat the oil in a separate pan or skillet and add the
Beef Fried Rice Recipe garlic, ginger, bell peppers, and chile, and sauté over high heat for 1 minute. Add the
Source: Quick from Scratch - One Dish Meals water, being careful not to let it splash, and let the vegetables steam for 1 minute.
Serves 4 Add the black beans, sherry, and oyster sauce, and stir well. Thoroughly mix the
Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to stock, cornstarch, and sugar in a cup, raise the heat to high, and add to the pan.
assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor Bring to a boil, lower the heat to medium-high, and stir to combine for 1 minute, until
the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef. the sauce has thickened. Remove from the heat.
WINE RECOMMENDATION: TO SERVE: Place the steaks on warm serving plates and spoon the rice next to the
A California merlot, with its plum flavor and undercurrents of chocolate and herbs, filets. Ladle the black bean sauce over the steaks, garnish with the scallions, and
Makes a rich accompaniment to the beefy rice. As always with California wines, try serve immediately.
to find one that is lightly oaked; a heavy oak taste tends to overwhelm food. Nutrition Facts
RECIPE INGREDIENTS Serves 4
3/4 pound sirloin steak, cut into 1/2-inch cubes Facts per Serving
3 tablespoons plus 1 teaspoon soy sauce Calories: 426 Fat: 24g Carbohydrates: 11g
2 teaspoons Asian sesame oil, plus a few drops Cholesterol: 105mg Sodium: 590mg Protein: 39g
Dried red pepper flakes Fiber: 2g % Cal. from Fat: 51% % Cal. from Carbs: 10%
1 1/2 cups long-grain rice Beef Chow Mein Recipe
1 bunch watercress (about 5 ounces), tough stems removed Source: Noodles - The Essential Kitchen
1 egg, beaten to mix Serves 4-6
3 tablespoons cooking oil RECIPE INGREDIENTS
2 scallions including green tops, chopped 6 1/2 oz wheat flour, rice stick or thick egg noodles
RECIPE METHOD 2 tablespoons soy sauce
In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 3 tablespoons hoisin sauce
teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of 2 cloves garlic, crushed
salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain 2 teapoons peeled and grated fresh ginger
the rice and return it to the pot. 12 oz round or sirloin steak, thinly sliced
Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef 2 tablespoons vegetable oil
mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 8 fresh shiitake mushrooms, brushed clean and sliced
2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan 6 scallions (shallots/green onions), sliced
and cook until the watercress is just wilted, about 30 seconds. Remove. 6 oz (180 g) broccoli, cut into florets
Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add 2 tablespoons beef stock
the egg to the pan and cook until just done, about 30 seconds. Remove from the pan 1 tablespoon dry sherry
and cut into thin strips. 1 teaspoon Asian sesame oil
Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 RECIPE METHOD
teaspoon red-pepper flakes and cook, stirring, for 1 minute. Add the cooked rice to Cook noodles as directed on package. Drain and set aside. In glass or ceramic bowl,
the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, combine soy and hoisin sauces, garlic and ginger. Add steak slices, turn to coat in
the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the marinade, cover and marinate for 30 minutes. Drain and reserve marinade.
remaining teaspoon of sesame oil over the top. In wok or frying pan over medium-high heat, warm vegetable oil. Add steak and stir-
Nutrition Facts fry until meat changes color, 3-4 minutes. Remove from pan. Return pan to medium-
Serves 4 high heat, add mushrooms, scallions and broccoli, and stir-fry for 2 minutes. Add
Facts per Serving noodles, steak, reserved marinade, stock, sherry and sesame oil. Cook until heated
Calories: 521 Fat: 20g Carbohydrates: 57g through, 1-2 minutes.
Cholesterol: 111mg Sodium: 827mg Protein: 27g Serve immediately, divided among individual plates.
Fiber: 2g % Cal. from Fat: 35% % Cal. from Carbs: 44% Nutrition Facts
Beef Filets in Black Bean Sauce with Rice Recipe Serves 4-6
CHINESE FOOD 13
Facts per Serving 2 teaspoons minced fresh ginger
Calories: 297 Fat: 9g Carbohydrates: 37g 2 teaspoons dark soy sauce
Fiber: 8g % Cal. from Fat: 27% % Cal. from Carbs: 50% 1/2 teaspoon sugar
Beef and Walnuts Recipe 5 tablespoons groundnut peanut oil
Source: The Heritage of Chinese Cooking 2 teaspoons cornstarch
Serves 4 1/2 cup chicken broth
The Song dynasty, especially the era of the southern Song (AD 1126-1279), is RECIPE METHOD
known as China's Golden Age. With increased wealth from overseas trade, suddenly FOR MARINADE: Place the beef slices on a plate. Combine all the ingredients for
during this time there was a new, middle-class elite who began to be interested and the marinade in small bowl. Drizzle marinade over beef. Set aside 15 minutes.
indulge in good food in a way seen before only amongst the wealthy. Assemble the vegetables together on a plate.
This new middle class in the South created and developed their own culinary style FOR BLACK BEAN SAUCE: Heat 2 tablespoons of oil in wok until beginning to
distinct from the imperial legacy and adopted a more hybrid style utilizing the natural smoke. Stir-fry the bell pepper and the onion slices for 1 minute. Remove to a plate.
resources around them. The result was a simpler, better-balanced style of cooking Wipe the wok dry with a paper towel.
that has continued to this day. Beef was still not greatly used, but specific cuts were Heat the remaining 3 tablespoons oil in wok until just smoking. Add the beef slices
used in simple dishes like the one below. and stir-fry over maximum heat for 1-2 minutes, until the meat changes color. Push
From his travels in China, Marco Polo records nuts of every description: pine nuts, the beef to the side of the wok, reduce the heat, and add the scallions and the black
almonds, chestnuts, fox nuts and walnuts (which were introduced from Persia [Iran] bean mixture. Stir quickly for 30 seconds. Pull the meat slices back to the center of
in the early medieval centuries). the wok to coat with the black bean sauce. Do not cook the black beans too long.
Beef and walnuts is a dish that reflects the flowering of a cuisine that still holds a TO SERVE: Return the vegetables to the wok and "marry" with the beef slices.
stron Dissolve the cornstarch in the chicken broth. Add the mixture and stir for 1 minute
Other necessary recipes: before serving.
Family Chicken Broth Nutrition Facts
8 oz beef sirloin (fillet steaks), cut into 3/4-inch dice Facts per Serving
For Beef Seasoning: Calories: 354 Fat: 27g Carbohydrates: 8g
2 teaspoons Shaoxing rice wine (available at Chinese stores) or dry sherry Cholesterol: 58mg Sodium: 343mg Protein: 18g
2 teaspoons light soy sauce Fiber: 1g % Cal. from Fat: 69% % Cal. from Carbs: 9%
2 teaspoons cornstarch Bamboo Shoots with Pork Recipe
1 tablespoon cold water Source: The Heritage of Chinese Cooking
4 oz walnuts Serves 4
2 cups peanut oil, for deep-frying It was in ancient China, in early Han times (202 BC-AD 220), that the delicately
1 medium carrot flavored shoot was discovered as a food. It is the tender young shoot of an edible
4 thin slices fresh ginger bamboo plant from about 6 inches (15 cm) high. The creamy young shoot is
2 stalks scallions, cut into 1 1/4-inch lengths considered a great delicacy in winter, having a more pronounced flavor than the
For Seasonings: spring bamboo shoot, which is more delicate in taste but possesses a crunchier
1/4 teaspoon salt texture.
1/2 teaspoon cornstarch Fresh bamboo shoots add a delicacy and refinement to dishes, as indicated in this
Dash of white pepper simple dish.
2 tablespoons Family Chicken Broth RECIPE INGREDIENTS
RECIPE METHOD For Marinade:
Combine the beef and beef seasoning ingredients. Set aside for 10 minutes. 2 tablespoons light soy sauce
Cook the walnuts in boiling water for about 6 minutes; drain. Spread the walnuts out 2 teaspoons Shaoxing rice wine (available at Chinese stores) or dry sherry
to dry. 1/1/2 teaspoons cornstarch
Pour the peanut oil into a preheated wok and heat until it is just smoking. Turn the 10 oz lean pork, sliced across the grain into fine 1/1/2-inch long julienne
heat to low, add the walnuts, and stir slowly. Continue frying the walnuts over low 1/4 cup peanut oil
heat until golden brown and crisp. Remove, drain and place on paper towels. Leave 5 oz bamboo shoots (available at Chinese stores), sliced to match the pork
the oil in the wok. 1 tablespoon light soy sauce
Cut grooves along the carrot's length at about 1/2-inch intervals. Cut the carrot 1 teaspoon sugar
crosswise into 1/4-inch slices. 4 scallions mainly white parts, cut into 1-inch lengths
Heat the oil in the wok until moderately hot. Deep-fry the beef for 1 minute. Remove RECIPE METHOD
with a slopped spoon and set aside. Pour off the oil, leaving 1 tablespoon of oil Mix the marinade ingredients together and marinate the pork for 15 minutes.
behind. Sauté the carrot flowers, ginger and the scallions. Add the walnuts and toss Pour the peanut oil into a preheated wok and heat until the oil begins to smoke. Stir-
all together for 1 minute. Return the beef to the wok to "marry" with the other fry the pork slices until the color changes, 1-2 minutes. Remove to a plate.
ingredients. Stir in the seasonings over high heat. Add the bamboo shoots, and toss quickly around the hot wok for 10-15 seconds. Add
Serve with steamed rice. the soy sauce and sugar. Lower the heat and simmer for 4-5 minutes, stirring
Nutrition Facts occasionally. Raise the heat to high. Return the pork and toss together quickly.
Serves 4 Sprinkle in the scallions, and stir-fry for 1 minute to combine all of the ingredients.
Facts per Serving Serve immediately.
Calories: 421 Fat: 36g Carbohydrates: 10g Nutrition Facts
Cholesterol: 38mg Sodium: 341mg Protein: 18g Serves 4
Fiber: 3g % Cal. from Fat: 77% % Cal. from Carbs: 10% Facts per Serving
Beef and Black Beans Recipe Calories: 258 Fat: 19g Carbohydrates: 5g
Source: The Heritage of Chinese Cooking Cholesterol: 52mg Sodium: 502mg Protein: 16g
Serves 4 Fiber: 2g % Cal. from Fat: 66% % Cal. from Carbs: 8%
The black soy bean has a heritage that pre-dates Western civilization. The native soy Almond Chicken with Lemon Sauce Recipe
bean plant was discovered by the Chinese over 2,000 years ago. Its amazing Source: Burt Wolf's Table
nutritional value and versatility (it produces various beans) were appreciated even in Makes 4 Servings
the simplest of rural households. Still today, a common feature of the peasant Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is
kitchen is an earthenware crock containing salt-fermented black soy beans. This dish a combination of different textures, shapes, and flavors that meet all the
has developed a remarkable following in the Western world, proving that the requirements for a formal Chinese recipe.
combination has universal appeal. RECIPE INGREDIENTS
RECIPE INGREDIENTS 2 boneless, skinless chicken breasts, halved
12 oz beef rump, thinly sliced across the grain into 2x1-inch pieces 1/2 cup cornstarch
For Marinade: 2 eggs beaten
2 teaspoons light soy sauce 1 cup sliced almonds
2 teaspoons Shaoxing rice wine or dry sherry 1/2 cup fresh lemon juice
2 teaspoons cornstarch 1 tablespoon rice vinegar
1 tablespoon peanut oil 1 1/2 tablespoons sugar
1 green bell pepper, cut into julienne 2 teaspoons cornstarch dissolved in 1 tablespoon cold water
1 white onion, sliced 2 tablespoons vegetable oil
1 scallion, cut into 1-inch lengths RECIPE METHOD
For Black Bean Sauce: Dredge the chicken breasts thoroughly in the cornstarch. Dip each one into the eggs,
2 teaspoons fermented black beans (dow see) then in the almonds, coating well. Chill until needed.
1 clove garlic, minced
CHINESE FOOD 14
In a nonreactive sauce pan over medium-high heat, combine the lemon juice, remains. Push chicken from center of wok. Stir chicken broth-cornstarch mixture; add
vinegar, sugar, and dissolved cornstarch. Cook, stirring constantly, until the mixture to center of wok. Cook and stir till thickened and bubbly. Return vegetables and
thickens, about 3 minutes. Remove from the heat and set the dipping sauce aside. almonds to wok. Stir all ingredients together to coat with sauce. Cook and stir about
In a large nonstick skillet over medium heat, heat the vegetable oil until hot. Add the 1 minute more, or till heated through. Serve over noodles.
chicken breasts and saute for 5 minutes on each side, or until cooked through. Nutrition Facts
Cut the chicken breasts into bite-size pieces. Serve at once, with the lemon dipping Makes 4 Servings
sauce. Facts per Serving
NOTES: A nonreactive sauce pan is made of a material that will not interact with the Calories: 414 Fat: 13g Carbohydrates: 43g
acid in the food. Stainless steel, ceramic, glass, and anodized aluminum are fine. Cholesterol: 90mg Sodium: 582mg Protein: 31g
Nutrition Facts Fiber: 4g % Cal. from Fat: 28% % Cal. from Carbs: 42%
Makes 4 Servings Chicken Chow Mein Recipe
Facts per Serving Source: Wok - The Essential Kitchen
Calories: 459 Fat: 23g Carbohydrates: 28g Serves 4
Cholesterol: 175mg Sodium: 113mg Protein: 35g RECIPE INGREDIENTS
Fiber: 3g % Cal. from Fat: 45% % Cal. from Carbs: 24% 6 cups vegetable oil for deep-frying, plus 2 tablespoons oil
Cantonese Shrimp with Fried Rice Recipe 6 1/2 oz fresh thin egg noodles
Source: Burt Wolf's Table 3 cloves garlic, crushed
Makes 4 Servings 1 tablespoon peeled and grated fresh ginger
RECIPE INGREDIENTS 1 onion, cut into eighths
3 tablespoons vegetable oil 1 lb skinless chicken thigh fillets, cut into 3/4-in cubes
1 cup diced smoked ham (about 6 ounces) 1 red bell pepper, seeded and sliced
1 cup uncooked baby shrimp (about 8 ounces), deveined and shelled 1 green bell pepper, seeded and sliced
4 eggs, beaten 1 bunch choy sum or spinach, trimmed and cut into 2-in (5-cm) lengths
3 cups cooked white rice, cold 3 tablespoons hoisin sauce
1 cup chopped scallions 1/4 cup chicken broth mixed with 1 teaspoon cornstarch
1 cup shredded iceberg lettuce RECIPE METHOD
RECIPE METHOD Heat 6 cups oil in wok until it reaches 375 degrees F. on deep-frying thermometer or
In a wok over high heat, heat 2 tablespoons of the oil until it begins to shimmer. Add until small bread cube dropped in oil sizzles and turns golden. Working in small
the ham and the shrimp and stir-fry for 1 1/2 to 2 minutes, until the shrimp are batches, add noodles and fry until golden and crisp, 1-2 minutes. Using slotted
opaque on the outside and cooked through. Remove the ham and the shrimp; wipe spoon, remove from oil and drain on paper towels.
out the wok. In wok over medium-high heat, warm 2 tablespoons vegetable oil. Add garlic, ginger,
In the wok over high heat, heat the remaining 1 tablespoon of oil until hot. Add the and onion, and stir-fry until onion softens slightly, about 3 minutes. Add chicken and
eggs and cook until they are solid, about 2 minutes. stir-fry until browned, 3-4 minutes. Add bell peppers and choy sum and stir-fry until
Add the cold rice and stir-fry vigorously, breaking the eggs into pieces and mixing tender-crisp, about 2 minutes. Stir in hoisin sauce and broth and cornstarch mixture
them thoroughly with the rice until the mixture is hot, about 2 minutes. and cook until sauce boils and thickens slightly, about 2 minutes.
Add the shrimp, ham, salt and pepper to taste, scallions, and lettuce and stir-fry TO SERVE: Arrange crisp noodles in nest on serving plates. Top with chicken and
thoroughly to mix the ingredients, about 2 minutes. Serve at once. vegetables.
Recipe reprinted by permission of Doubleday. All rights reserved. Nutrition Facts
Nutrition Facts Serves 4
Makes 4 Servings Facts per Serving
Facts per Serving Calories: 552 Fat: 39g Carbohydrates: 25g
Calories: 450 Fat: 19g Carbohydrates: 37g Cholesterol: 110mg Sodium: 336mg Protein: 27g
Cholesterol: 321mg Sodium: 565mg Protein: 30g Fiber: 4g % Cal. from Fat: 64% % Cal. from Carbs: 18%
Fiber: 1g % Cal. from Fat: 38% % Cal. from Carbs: 33% Cantonese Barbecued Pork Tenderloin Recipe
Chicken Cantonese Recipe Source: The Heritage of Chinese Cooking
Source: Cooking at a Glance - Chicken Serves 4
Makes 4 Servings The techniques of roasting and broiling (grilling) meats were established early in
This chicken dish is loaded with traditional Cantonese ingredients such as rice wine, China's history, as far back as the Shang dynasty (1523-1027 BC). In fact, the
sesame oil, and ginger. It is just as tasty served over rice instead of the egg noodles. Chinese have been known to cook their food since 40,000 BC, or around the time
Helpful Hints: that fire is thought to have been discovered. The earliest roasting was done by
Chicken, Skinning and Boning heating slabs of stone and then roasting the raw food upon them, though most
Chicken, Stir-frying people know the famous essay by Charles Lamb on how the delights of roast pig
Stir-fry ingredients, Preparing were discovered in the dawn of Chinese culinary history when a farmer's house
RECIPE INGREDIENTS (sheltering his pigs) was burned down.
2 tablespoons soy sauce This recipe is a perennial Cantonese favorite and when it is done, it is always
1 tablespoon rice wine or chicken broth welcome as part of a family or special dinner.
2 teaspoons cornstarch RECIPE INGREDIENTS
12 ounces boneless, skinless chicken breast halves, cut into thin bite-sized strips For Marinade:
1 cup chicken broth 2 tablespoons sugar
1 tablespoon cornstarch Pinch of salt
6 ounces dried Chinese egg noodles or regular fine egg noodles 3 tablespoons light soy sauce
1 teaspoon toasted sesame oil 2 tablespoons Chu Hou sauce (soy bean paste), available at Chinese stores
1 tablespoon cooking oil Tiny pinch of red food coloring
2 cloves garlic, minced 1 pound pork tenderloin or fillet, cut lengthwise into 1 1/2-inch thick fillets
2 teaspoons grated ginger root 1/4 cup plus 1 tablespoon Chinese maltose (available at Chinese stores)
1/2 cup thinly bias-sliced carrot About 1/4 cup hot water (or enough to make a thick syrup with the maltose)
1/2 cup thinly bias-sliced celery RECIPE METHOD
1 cup 1x1 1/4 slices red and/or green sweet bell pepper Mix the marinade ingredients together, add the pork fillets, and marinate for about 40
1/2 cup chopped onion minutes.
1 cup sliced fresh mushrooms Preheat the oven to 375 degrees F for 10 minutes. Place the fillets on a rack in a
1/3 cup coarsely chopped almonds roasting pan and place the pan in the center of the oven. Roast for 15 minutes.
RECIPE METHOD Turn the fillets and roast for a further 15 minutes. Remove the meat from the oven
In a medium mixing bowl stir together soy sauce, rice wine or broth, and 2 teaspoons and set aside for 10 minutes to allow the meat to rest.
cornstarch. Stir in chicken and let stand at room temperature for 30 minutes. Do not Simmer the Chinese maltose with the hot water until the maltose dissolves. Pour the
drain. mixture over the pork. Cut into slices just before serving.
Meanwhile, in a small bowl stir together chicken broth and 1 tablespoon cornstarch. Nutrition Facts
Set aside. Cook egg noodles according to package directions; drain and return Serves 4
noodles to pan. Stir in sesame oil. Keep warm. Facts per Serving
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during
cooking.) Preheat over medium-high heat. Stir-fry garlic and gingerroot in hot oil for Calories: 211 Fat: 5g Carbohydrates: 14g
15 seconds. Add carrot; stir-fry for 1 minute. Add celery and stir-fry for 1 minute. Add Cholesterol: 67mg Sodium: 415mg Protein: 26g
sweet pepper and onion; stir-fry for 1 minute. Add mushrooms; stir-fry for 1 minute Fiber: 1g % Cal. from Fat: 21% % Cal. from Carbs: 27%
more, or till vegetables are crisp-tender. Remove all vegetables from wok. Cantonese Barbecued Pork Recipe
Add almonds to hot wok; stir-fry for 2-3 minutes, or till toasted. Remove from wok. Source: Casual Cuisines of the World - Far East Cafe
Add undrained chicken to hot wok; stir-fry for 3-4 minutes, or till tender and no pink Makes about 3 lb (Serves 16)
CHINESE FOOD 15
Barbecued pork is frequently added to noodles, soups, and main dishes. It also nutritional values, is typical of the cuisine. Meat is often marinated and also
Makes a delicious snack or appetizer when dipped in Chinese mustard and toasted frequently accompanied by fruit as in this recipe.
sesame seeds. Plan several days in advance to allow time for marinating. Make a RECIPE INGREDIENTS
big batch, as it freezes well for up to 2 months. For Marinade:
RECIPE INGREDIENTS 2 tablespoons soy sauce
1/4 cup light soy sauce 2 tablespoons water
1/4 cup dark soy sauce 1 teaspoon cornstarch
1/4 cup honey 1 teaspoon hot chili oil
1/3 cup sugar 1 teaspoon minced garlic
1 teaspoon salt For Beef:
2 tablespoons Scotch whisky or dry sherry 1 pound top sirloin steak, about 1 inch thick, cut into 1/2-inch strips about 2 or 3
3 tablespoons hoisin sauce inches long
1 teaspoon peeled and finely grated fresh ginger For Rice:
1/2 teaspoon five spice powder, optional 2 cups long-grain rice
4 pound boneless country-style pork spareribs, pork butt, loin or tenderloin 2 cups water
For Honey Glaze: 1 tablespoons scallions finely sliced on a diagonal
3 tablespoons honey For Stir-Fry:
2 teaspoons light soy sauce 4 Chinese dried mushrooms or 8 fresh shittakes, stemmed and sliced
1 teaspoon Asian sesame oil 4 tablespoons (1/4 cup) peanut oil
RECIPE METHOD 1 red bell pepper, seeded and julienned
In a small saucepan, combine the light and dark soy sauces, honey, sugar, salt, 1 carrot, cut in half lengthwise and sliced on a diagonal
whisky or sherry, hoisin sauce, ginger, and the five-spice powder, if using. Heat, 1/4 cup bamboo shoots, drained and julienned
stirring, until the sugar dissolves. Remove from the heat and let cool. 2 scallions, sliced on a diagonal
Cut the pork into strips about 2 inches wide, 7 inches long and 1 1/2 inches thick. 2 tablespoons water
Place in a lock-top plastic bag, add the marinade and seal closed. Massage to coat 1 mango, peeled, pitted, and julienned
the meat fully with the marinade. Refrigerate overnight or for up to 3 days. Bring to RECIPE METHOD
room temperature before roasting. TO PREPARE MARINADE: Combine all the ingredients in a mixing bowl. Add the
Preheat the oven to 450 degrees F. sliced steak and let sit at room temperature for 1 hour or refrigerate overnight.
Pour boiling water into a roasting pan to a depth of 1/2 inch. Rest a cooling rack TO PREPARE RICE: Place the rice in a strainer under cold running water until the
slightly larger than the pan on top of it. Drain the pork and set the strips across the water no longer looks milky. Transfer the rice to a saucepan with 2 cups of water and
rack. Roast for 15 minutes. Turn the strips over and roast until browned and firm to bring to a boil. Stir once to prevent the rice from sticking to the bottom of the pan.
the touch, about 15 minutes longer. Turn the heat to low, cover the pan, and cook for 15 minutes, or until the liquid is
FOR HONEY GLAZE: In a small bowl, mix together the honey, soy sauce and absorbed. Turn off the heat and let the rice stand for 10 minutes. Keep warm. Fluff
sesame oil, stirring well. Brush the strips with the glaze and roast until the edges with a fork just before serving and garnish with the scallions.
begin to char, about 1 minute longer. Remove from the oven, cover and let rest for TO PREPARE STIR-FRY: Rehydrate the mushrooms by soaking them in warm
15 minutes, then cut the strips across the grain into thin slices. Serve warm or cold. water for 15 minutes. Drain and squeeze gently to remove the excess moisture.
Serving size = 3 oz Remove the stalks and dice. Heat 2 tablespoons of the oil in a wok or deep skillet.
Nutrition Facts Remove the beef from the marinade and pat dry. Quickly stir-fry the beef in 2 or 3
Makes about 3 lb (Serves 16) batches over high heat for about 2 minutes, until well browned on all sides but rare or
Facts per Serving medium-rare inside. Remove the beef and keep warm. Wipe out the wok with a
Calories: 382 Fat: 27g Carbohydrates: 13g paper towel and heat the remaining 2 tablespoons of oil. Add the diced mushrooms,
Cholesterol: 89mg Sodium: 768mg Protein: 20g bell peppers, carrots, bamboo shoots, and scallions, and stir-fry for a few seconds
Fiber: 0g % Cal. from Fat: 64% % Cal. from Carbs: 14% over high heat. Carefully add the water to steam the vegetables and stir until it has
Braised Whole Fish with Ginger Recipe evaporated. Add the mango and reserved beef, warm through, and remove from the
Source: Gatherings & Celebrations heat.
Makes 4 Servings as part of a banquet TO SERVE: Spoon a bed of the rice onto warm serving plates and top with the stir-
RECIPE INGREDIENTS fry. Serve immediately.
One (2-inch) piece fresh ginger, peeled Nutrition Facts
One (2 pound) snapper, scaled, trimmed, gutted, and gills removed Serves 4
2 tablespoons vegetable oil Facts per Serving
4 scallions, white and green parts, sliced into 1-inch strips Calories: 707 Fat: 21g Carbohydrates: 97g
1/4 teaspoon crushed red pepper flakes Cholesterol: 69mg Sodium: 537mg Protein: 33g
2 tablespoons soy sauce Fiber: 6g % Cal. from Fat: 27% % Cal. from Carbs: 55%
1 1/2 cups chicken broth Beef with Ginger and Bell Peppers Recipe
1 teaspoon cornstarch dissolved in 1 tablespoon water Source: Gatherings & Celebrations
RECIPE METHOD Makes 4 Servings
Slice the ginger into paper thin rounds. Slice the rounds into narrow strips. Rinse and RECIPE INGREDIENTS
dry the fish. Make 3 slices, 3 inches long on each side in the skin of the fish. For the Marinade:
In a large heavy-bottomed skillet or wok, heat the oil. Add the ginger, scallions, and 2 tablespoons soy sauce
red pepper flakes and stir-fry for 1 minute. 1 tablespoon dry sherry
Place the fish in the pan along with the soy sauce and chicken broth. Bring the broth 4 teaspoons sesame oil
to a simmer, baste the fish, and cover. After 8 minutes, slip a large spatula under the 1/2 teaspoon sugar
fish and turn, baste, and braise it for 5 to 7 minutes more, or until fish is cooked but 1 teaspoon rice wine vinegar
still moist. 1 pound flank steak, sliced against the grain, on an angle, cut into 4-x-1/2-inch strips
Carefully transfer the fish with a large spatula to a lipped platter, cover and keep in a For the Stir-Fry:
warm place. Combine the dissolved cornstarch with the braising liquid and cook over 3 tablespoons vegetable oil
high heat for 1 minute, just until the sauce starts to thicken. Pour the sauce over the 2 medium cloves garlic, sliced
fish and serve. 4 teaspoons peeled minced fresh ginger
Nutrition Facts 3 bell peppers, 1 red, 1 yellow, and 1 green, seeded and cut into 1-inch pieces
Makes 4 Servings as part of a banquet 1/4 teaspoon kosher salt
Facts per Serving 1/8 teaspoon freshly ground black pepper
Calories: 329 Fat: 10g Carbohydrates: 7g 1 tablespoon soy sauce
Cholesterol: 84mg Sodium: 673mg Protein: 50g 1 teaspoon Chinese black vinegar or balsamic vinegar
Fiber: 2g % Cal. from Fat: 27% % Cal. from Carbs: 9% 1 teaspoon cornstarch dissolved in 1 tablespoon water
Canton Beef with Stir-Fried Vegetables and Mango Recipe RECIPE METHOD
Source: Steaklover's Companion TO MAKE THE MARINADE: In a medium bowl, whisk the ingredients together, add
Serves 4 the flank steak, stir to coat the meat, and marinate at room temperature for 45 to 60
The southern Chinese province of Canton enjoys a semitropical climate and a long minutes.
coastline so that high-quality produce, seafood, and livestock are in abundant supply. TO STIR-FRY: When ready to serve, heat a large skillet or wok. Heat 2 tablespoons
The province has long been renowned for its refined and flavorful cuisine. Because a of the oil and stir-fry the garlic and ginger over high heat for 30 seconds. Add the
high proportion of the first Chinese immigrants to the United States and Europe peppers, stir-fry for 3 minutes, and season with the salt and pepper. Transfer the
came from the Canton province in the nineteenth century, this particular regional peppers to a bowl and keep warm.
style of cooking is probably the best known in the West and synonymous with Heat the remaining oil in the pan, add the beef, and stir-fry over very high heat for 2
"Chinese cooking." The technique of stir-fry , which preServes color, texture, and to 3 minutes. Return the peppers to the pan, add the soy sauce and vinegar, and
CHINESE FOOD 16
combine with the beef. Add the dissolved cornstarch and continue cooking for 1 For the Chicken and Marinade:
minute, until the sauce begins to thicken. Transfer to a platter and serve immediately. 1 pound boneless, skinless chicken breast, cubed
Nutrition Facts 1 tablespoon vodka or dry vermouth
Makes 4 Servings 1 large egg white, lightly beaten
Facts per Serving 1 tablespoon cornstarch
Calories: 341 Fat: 23g Carbohydrates: 8g 1/2 teaspoon coarse salt or kosher salt
Cholesterol: 57mg Sodium: 878mg Protein: 24g 1 tablespoon corn oil
Fiber: 2g % Cal. from Fat: 61% % Cal. from Carbs: 9% For the Sauce:
Chicken, Shrimp and Bok Choy over Panfried Noodles Recipe 1 tablespoon corn oil
Source: Casual Cuisines of the World - Far East Cafe 1/2 cup finely chopped onion
Serves 4 1 garlic clove, minced
There is nothing more enticing than the sizzling sound and the seductive fragrance of 1/2 cup dry white wine
noodles panfrying in a wok. At hawker centers, coffee shops and noodle houses 2 tablespoons oyster sauce
throughout Asia, noodles with multiple combinations of meats and vegetables are 1 tablespoon soy sauce
made to order within moments. 1 cup chicken stock
Helpful Hints: 1 teaspoon cornstarch
Chicken, Skinning and Boning 1 tablespoon water
Vegetables & Grains, Frying 1 cup plus 1 tablespoon corn oil
RECIPE INGREDIENTS 1 2-inch piece ginger root, peeled and thinly sliced
1 pound fresh thin Chinese egg noodles 1/4 cup julienne red bell pepper
3 tablespoons peanut oil, or as needed 6 thin asparagus spears, sliced diagonally into 1-inch pieces (1 cup)
Salt 1 ripe mango, peeled and cut into chunks
For Sauce: 1/2 cup "honeyed" walnuts (see recipe)
1 tablespoon Cornstarch">Cornstarch RECIPE METHOD
1 cup chicken stock TO MARINATE THE CHICKEN: Place the chicken in a shallow pan. Add the vodka
1/2 teaspoon sugar or vermouth and mix well. Add the egg white, cornstarch and salt and mix into the
1/4 teaspoon ground white pepper chicken. Add the oil. Toss the chicken in the marinade and refrigerate for 30 minutes.
1 1/2 tablespoons soy sauce TO MAKE THE SAUCE: Heat the oil in a medium saucepan. Add the onion and cook
1 1/2 teaspoons oyster sauce over high heat, stirring, until it is golden, about 3 minutes. Add the garlic and cook for
For Topping: another minute. Pour in the wine, oyster sauce and soy sauce. Cook, stirring, for 2
1 whole chicken breast, boned and skinned minutes. Add the stock. Combine the cornstarch and water and add to the saucepan.
1 tablespoon peanut oil, or as needed Stir to combine. Cook the sauce over low heat for 20 minutes, until the cornstarch
1 teaspoon peeled and minced fresh ginger has lost its raw taste. Strain and set aside.
1 teaspoon minced garlic TO COOK THE CHICKEN: Heat 1 cup of the oil in a large skillet over low heat. Add
6 green (spring) onions, cut into 2-inch lengths all of the marinated chicken and cook, stirring constantly, until the chicken cubes turn
1/2 teaspoon salt white and are half cooked, about 2 to 3 minutes. Drain in a strainer set over a bowl to
1/4 pound large shrimp, peeled and deveined catch the oil; set aside. Once cold, the oil can be strained through a fine sieve and
1 small red bell pepper, cut into 1 1/2-inch cubes reserved for another use. Heat the remaining 1 tablespoon of the oil in the skillet,
1/4 pound fresh shiitake mushrooms, stemmed and sliced add the gingerroot and cook over high heat for 1 minute. Add the bell pepper and
3/4 pound baby bok choy, cut into 2-inch lengths asparagus. Pour in the reserved sauce. Add the chicken and cook over high heat,
1 teaspoon Asian sesame oil stirring, for 2 minutes, or until the chicken is completely cooked. Add the mango and
RECIPE METHOD cook just long enough to heat through, about 1/2 minute. Add the walnuts and mix
Bring a large pot three-fourths full with water to a boil and salt it lightly. Gently pull well. Spoon the chicken mixture onto a platter and serve immediately.
the noodles apart, then drop them into the boiling water, stirring to separate the Recipe courtesy of Chef Susanna Foo, Susanna Foo: Chinese Cuisine
strands. Bring to a second boil and cook for 1 minute. Pour the noodles into a Nutrition Facts
colander and rinse thoroughly with cold running water. Drain well and toss with 1 Serves 4 as a main course
tablespoon of oil to keep the strands from sticking together. Preheat an oven to 200 Facts per Serving
degrees F. Calories: 470 Fat: 25g Carbohydrates: 25g
Preheat an 8- or 9-inch frying pan over medium-high heat. When the pan is hot, add Cholesterol: 66mg Sodium: 649mg Protein: 30g
1/2 tablespoon of the oil. When the oil is hot, spread one-fourth of the noodles evenly Fiber: 2g % Cal. from Fat: 48% % Cal. from Carbs: 21%
over the bottom of the pan, spreading them with a wide spatula to form a pancake. Cantonese Beef in Oyster Sauce with Wood Ear Mushroom Fried Rice Recipe
Reduce the heat to medium and cook until the bottom is golden brown, 4-5 minutes. Source: Beef for All Seasons
Using the spatula, turn the noodle pancake over and brown the other side, about 3 Serves 4
minutes longer; add more oil if needed to prevent scorching. Transfer to a baking Canton is a province in southern China with a subtropical climate, and its diverse
sheet and keep warm while you fry the remaining noodles. Repeat to make a total of agriculture and extensive coastline have contributed to a long tradition of
4 noodle cakes. sophisticated flavors and technique. The Cantonese style of cooking is perhaps the
FOR SAUCE: In a bowl, combine the cornstarch, chicken stock, sugar, white pepper, best known of all the Chinese cuisines in the United States because most of the
soy sauce and oyster sauce. Stir until smooth and set aside. early immigrants came from that province. The rice dish is substantial enough to be a
FOR TOPPING: Cut the chicken into 1/2-inch cubes; set aside. Place a wok over main course on its own if you double all the ingredients.
medium-high heat. When the pan is hot, add the 1 tablespoon peanut oil, ginger, Other necessary recipes:
garlic, green onions and salt. Sauté until fragrant, about 15 seconds. Increase the Long-Grain White Rice
heat to high and add the chicken and shrimp. Stir-fry until the chicken is white and RECIPE INGREDIENTS
the shrimp are pink, about 1 1/2 minutes. Transfer the mixture to a bowl; set aside. For Beef:
Preheat the wok again over medium-high heat. When the pan is hot, add the bell 1 pound top-sirloin steak, prime or choice grade, cut into thin strips about 1 inch long
pepper, mushrooms and bok choy and stir-fry until the mushrooms begin to shrink, and 1/8 inch thick
about 3 minutes, adding more peanut oil if needed to prevent sticking. Stir the sauce Freshly ground black pepper to taste
and add to the pan. Bring to a boil, stirring continuously until the sauce is glossy and 1 tablespoon light soy sauce
thick, about 30 seconds. Return the chicken-shrimp mixture to the wok, add the 1 teaspoon sugar
sesame oil and toss together quickly to mix. 2 tablespoons dry sherry
Divide the noodle cakes among 4 serving plates. Evenly distribute the topping over 1 egg, beaten
each cake and serve hot. 2 teaspoons minced ginger
Nutrition Facts For Rice:
Serves 4 1/4 cup dried wood ear (Chinese) mushrooms (about 1/2 ounce)
Facts per Serving 3 tablespoons vegetable oil
Calories: 464 Fat: 18g Carbohydrates: 45g 1/2 teaspoon minced ginger
Cholesterol: 115mg Sodium: 855mg Protein: 31g 1 large onion, finely sliced
Fiber: 6g % Cal. from Fat: 35% % Cal. from Carbs: 39% Pinch of Salt
Chicken with Mango, Asparagus and Ginger Recipe 1 teaspoon sugar
Source: Burt Wolf's Local Flavors, Philadelphia, Pennsylvania 1 tablespoon light soy sauce
Serves 4 as a main course 1 recipe Long-Grain White Rice
Susanna Foo is one of the masters of Asian cooking in America. From her 2 eggs, lightly beaten
outstanding cookbook, Susanna Foo: Chinese Cuisine, comes this signature dish. Salt and freshly ground black pepper to taste
Other necessary recipes: 1/4 cup frozen peas
Honeyed Walnuts For Stir-Fry:
RECIPE INGREDIENTS 1/3 cup vegetable oil
CHINESE FOOD 17
1 1/2 tablespoons cornstarch FOR STEAMED VEGETABLES: Meanwhile, in a steaming basket set over boiling
1 tablespoon all-purpose flour water, steam the broccoli, snow peas, and carrots just until fork-tender.
8 ounces snow peas, trimmed Spoon the rice onto warmed plates. Spoon the chicken and stir-fried vegetables over
1 tablespoon light soy sauce the rice and ladle 2 tablespoons of the sauce over each serving. Garnish with the
1 tablespoon tomato ketchup steamed vegetables and cilantro.
1 tablespoon Worcestershire sauce Nutrition Facts
2 tablespoons oyster sauce Makes 4 Servings
1 tablespoon water Facts per Serving
1 teaspoon sugar Calories: 334 Fat: 7g Carbohydrates: 35g
1 teaspoon minced ginger Cholesterol: 68mg Sodium: 476mg Protein: 32g
3 scallions, sliced (about 1/4 cup), for garnish Fiber: 5g % Cal. from Fat: 19% % Cal. from Carbs: 42%
RECIPE METHOD Chinese Poached Chicken Breasts with Star Anise Recipe
FOR BEEF: Season the beef with pepper, place in a mixing bowl, and add the soy Source: Quick from Scratch - Herbs
sauce, sugar, sherry, egg, and ginger. Mix well and let marinate for 30 minutes. Serves 4
FOR RICE: Soak the mushrooms in a bowl of warm water for 20 minutes. When Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger,
rehydrated, cut off the stems and dice. Heat 2 tablespoons of the oil in a wok. Add scallions, and soy sauce is a Chinese classic. Traditionally you would save, not
the ginger and onion, and stir-fry over medium-high heat for 3 minutes. Add the serve, the broth—it improves each time you use it—but we can never resist serving it
mushroom stems and caps, and stir-fry for 2 minutes longer. Add the salt, sugar, and with the chicken as a light sauce. If you like, boil noodles separately and add them to
soy sauce, and stir-fry for 1 longer. Add the rice and stir-fry for 2 minutes or until the broth for a meal in a dish.
warmed through. Heat the remaining tablespoon of oil in another wok or large sauté WINE RECOMMENDATION
pan. Season the eggs with salt and pepper and gently stir-fry for about 1 to 2 The exotic yet delicate broth requires a flavorful but light white wine. A German
minutes, or until just set. Add the peas and stir-fry for 1-1/2 minutes longer. Add to riesling would be ideal; if the riesling you choose has some slight sweetness, all the
the rice mixture and mix well. Transfer to a warm serving bowl and keep warm. better.
FOR STIR-FRY: Heat the oil in a clean wok until just smoking. Mix 1 tablespoon of RECIPE INGREDIENTS
the cornstarch and flour in a small bowl. Remove the beef from the marinade and 3 1/2 cups canned low-sodium chicken broth or homemade stock
dredge in the cornstarch and flour mixture. Stir-fry in the oil over high heat for 2 2 carrots, cut diagonally into 1/2-inch slices
minutes. Remove and drain on paper towels. 6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
Pour off the remaining oil, leaving 2 tablespoons. Reheat the wok, add the snow 6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh
peas and stir-fry over medium-high heat for 1-1/2 minutes. Remove with a slotted ginger
spoon and place on serving plates, forming a bed. In a small bowl, mix together the 4 cloves garlic, smashed
soy sauce, ketchup, Worcestershire sauce, oyster sauce, water, and sugar. Add to 1/4 cup brown sugar, preferably dark
the pan, stir in the remaining 1/2 tablespoon of cornstarch and the ginger, and bring 1/4 cup soy sauce
to a boil. Add the reserved beef and stir-fry for 1 minute, coating the beef with the 5 whole star anise
sauce. Remove and arrange on top of the bed of snow peas. Garnish with the 3 cinnamon sticks
scallions and serve with rice. 6 black peppercorns
WINE RECOMMENDATION: The conbination of soy sauce and ginger calls for a 1/4 teaspoon salt
very sturdy wine such as Cabernet Sauvignon, either from the Medoc area or 1/4 cup dry sherry
Sonoma valleys of California. 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
HELPFUL TIPS: The trick with this recipe is to prepare the ingredients ahead of time RECIPE METHOD
- cut, dice, and measure out - or what in professional cooking is termed mise-en- In a large saucepan, combine the broth, carrots, the 5 scallions, the smashed ginger,
place. For 2 cups of cooked white rice, begin with 3/4 cup dry rice. Oyster sauce is the garlic, brown sugar, soy sauce, star anise, cinnamon sticks, peppercorns, and
thick and dark brown, made with soy sauce and oysters. It is used most commonly in salt. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.
the cuisines of southern China. Ideally, this recipe should be prepared in 2 woks. If Add the sherry and chicken and bring back to a simmer over moderately low heat,
you own only one, prepare the eggs and vegetables in a sauté pan. covered. Turn the chicken and simmer, covered, until the chicken is just done, about
Nutrition Facts 5 minutes.
Serves 4 With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow
Facts per Serving bowls. Strain the broth and add the minced ginger and 2 tablespoons of the chopped
Calories: 801 Fat: 41g Carbohydrates: 70g scallion. Ladle the broth over the chicken and top with the remaining chopped
Cholesterol: 236mg Sodium: 1566mg Protein: 36g scallion.
Fiber: 4g % Cal. from Fat: 46% % Cal. from Carbs: 35% Nutrition Facts
Chicken Breasts with Peanut-Ginger-Honey Sauce Recipe Serves 4
Source: The Golden Door Cookbook Facts per Serving
Makes 4 Servings Calories: 324 Fat: 2g Carbohydrates: 30g
Nothing could be easier than these chicken breasts served with an addictive peanut Cholesterol: 87mg Sodium: 1334mg Protein: 43g
sauce that gives the simple chicken an Asian flair. When making the sauce, double Fiber: 6g % Cal. from Fat: 6% % Cal. from Carbs: 37%
the recipe so you can serve it with cold seafood or chicken salad--but be careful not Cranberry Chicken Stir-Fry with Ginger Recipe
to eat much more than recommended, as the calories add up quickly. Source: The Cranberry Cookbook
For Chicken: RECIPE INGREDIENTS
1 teaspoon minced fresh ginger 2 tablespoons vegetable oil
1/2 teaspoon oriental sesame oil 2 shallots, finely chopped
2 teaspoons low-sodium tamari or soy sauce 1 inch piece of fresh ginger root, peeled and thinly sliced into julienne strips
1 tablespoon fresh lime juice 2 garlic cloves, crushed
1 tablespoon cracked Szechwan peppercorns or Thai or Vietnamese chili paste 4 skinless chicken breasts, about 3 ounces each, thinly sliced
2 boneless skinless chicken breast halves, fat trimmed, meat cut into 3/4-inch pieces 2 tablespoons hoisin sauce
2 teaspoons canola oil 2 tablespoons oyster sauce
1/2 red bell pepper, cut into 1/4-inch strips 1 tablespoon light soy sauce
5 shiitake mushrooms, stemmed, thinly sliced 1/4 cup dried cranberries
1/4 cup vegetable broth or water 4 green onions (scalions), diagonally sliced
For Steamed Vegetables: 2 cups bean sprouts, or sliced green or red bell pepper or carrot strips
1 cup broccoli florets RECIPE METHOD
16 snow peas Heat the 2 tablespoons of oil in a wok and stir-fry the shallots, ginger, and garlic for
8 baby carrots 30 seconds. Add the chicken and stir-fry for 2 minutes or until golden brown.
1 1/2 cups hot cooked brown rice Add the hoisin, oyster, and soy sauces and the cranberries and stir-fry for a further 2
Peanut-Ginger-Honey Dressing or Sauce minutes. Check that the chicken is cooked all the way through, then add the green
1/4 cup chopped fresh cilantro onions and beansprouts or other vegetables, if using, and toss together for 3 - 4
RECIPE METHOD minutes.
FOR CHICKEN: In a small glass or ceramic bowl, whisk together the ginger, oil, In a small saucepan containing 1/2 inch of oil, deep fry the basil leaves and red chili
tamari, lime juice, and peppercorns. Add the chicken, toss, cover, and refrigerate for in two batches for 10 - 30 seconds until crisp. Use the basil and chili as a garnish for
at least 1 hour and no longer than 8 hours. the stir-fry.
In a large saucepan or wok, heat the oil over medium-high heat. Add the chicken and Nutrition Facts
any marinade and stir-fry for 3 to 4 minutes, until just slightly underdone. Add the bell Serves 4
pepper and mushrooms and stir-fry for another 2 to 3 minutes. Add the vegetable Facts per Serving
broth and scrape up any browned bits sticking to the pan. Calories: 255 Fat: 11g Carbohydrates: 16g
CHINESE FOOD 18
Fiber: 2g % Cal. from Fat: 39% % Cal. from Carbs: 25% 1 pound boneless, lean beef, cut into strips
Chinese Red-Cooked Pork Recipe 3 cloves garlic, chopped
Source: Cooking.com 1 tablespoon chopped fresh ginger (optional)
Serves 10 1/2 cup chopped scallions
In this recipe the fat and skin are removed from the pork before slicing. The Chinese 1 red bell pepper, cored, seeded, and cut into strips
consider this to be a delicacy so leave it on if desired. This sweet and tender pork is 1/2 cup very thinly sliced carrots
delicious stuffed into mandarin pancakes or warmed flour tortillas with slivers of 1 1/2 cups sliced mushrooms
green onion. Or serve over mounds of white rice with a side of steamed snow peas 1 cup drained bamboo shoots
and a glass of Zinfandel or a cold lager. 3 tablespoons oyster sauce or black bean sauce
Cooking.com Tip: Using a spoon or baster to remove excess fat from pan drippings 2 teaspoons soy sauce, or more to taste
can be time-consuming and will inevitably remove some of the treasured juices as White rice, for serving
well - no matter how careful you are. A fat separator is an ingenious tool that allows RECIPE METHOD
fat to separate and rise to the top so the flavorful juices can then be poured out the In a wok or large sauté pan over high heat, bring the water to a boil. Add the broccoli
spout. and cook for 2 minutes. Drain the broccoli, discarding the water. Set the broccoli
RECIPE INGREDIENTS aside.
One 4- to 6-pound bone-in pork shoulder, preferably with skin Return the wok to medium-high heat. Add the oil to the wok and heat until the oil
1/2 cup reduced-sodium soy sauce begins to shimmer. Add the beef strips and stir-fry until the beef changes color, about
1/2 cup mirin or sherry 1 minute. Remove the beef with a slotted spoon. Pour off all but 2 tablespoons of the
3/4 cup water oil.
1/2 teaspoon salt Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the broccoli,
3 whole star anise scallions, bell pepper, and carrots and stir-fry for 1 minute. Add the mushrooms and
2 thin slices fresh ginger bamboo shoots and stir-fry for 1 minute. Return the beef to the wok and add the
1 tablespoon turbinado sugar oyster or black bean sauce and soy sauce. Stir-fry for 1 minute, or until the beef is
Steamed white rice cooked through. Serve at once, with white rice.
Thinly sliced green onions Coutesy of The Grand Formosa Regent Hotel, Taipei, Taiwan.
Preheat oven to 325 degrees F. Using sharp chef knife, score 3-inch slits all over Makes 4 Servings
pork skin (do not cut into flesh). Place pork in heavy ovenproof soup pot or large Facts per Serving
enameled cast-iron Dutch oven. Add enough cold water to cover pork. Bring to boil Calories: 434 Fat: 33g Carbohydrates: 9g
over high heat; cook 8 minutes. Drain; rinse under cold water. Return pork to dry pot. Cholesterol: 69mg Sodium: 318mg Protein: 27g
Drizzle 1/4 cup soy sauce and 1/4 cup mirin over pork; sprinkle with salt. Pour 1/2 Fiber: 3g % Cal. from Fat: 68% % Cal. from Carbs: 8%
cup water in pan around pork. Cover and braise in oven 30 minutes. Turn pork over; Chinese Hot Pot Recipe
baste with pan juices. Cook 30 minutes longer; turn pork over and baste again. Add Source: Cooking.com
remaining soy sauce, sherry, water, star anise, ginger and sugar. Cook until pork is Serves 8
tender, turning and basting with pan juices every 30 minutes, about 1 hour. Turn pork Chinese New Year would not be a celebration without the Chinese Hot Pot, a
skin side up; baste again. Increase heat to 375 degrees F. Cook uncovered until pork traditional fondue served during this holiday. Plates filled with any combination of
is glazed and skin is slightly crisp, about 30 minutes longer. meat and seafood are placed around a communal pot filled with ginger-infused
Transfer pork to cutting board with juice-catching channel; cool 5 minutes. Remove chicken stock. Set atop an electric hot plate or over hot coals, the stock simmers,
and discard fat and skin from pork, if desired. Cut pork crosswise into 1/2- to 3/4- while you cook your own ingredients in it. Dried shiitake mushrooms, and fresh
inch-thick slices. Pour all juices from pan and any accumulated juices from cutting vegetables such as bok choy, or spinach are added to the stock and eaten with a
board into fat separator. light, complementing serving of cellophane noodles.
Serve slices over steamed rice; drizzle with pan juices. Sprinkle with green onions RECIPE INGREDIENTS
and serve. One 3-pound chicken, breast meat thinly sliced across the grain, bones and legs
Recipe created exclusively for Cooking.com by Brigit L. Binns. reserved
Nutrition Facts 1 large yellow onion
Serves 10 4 scallions, trimmed, halved crosswise
Facts per Serving 3 ounces fresh ginger, thinly sliced
Calories: 292 Fat: 13g Carbohydrates: 4g 12 dried shiitake mushrooms, soaked 30 minutes, drained, stemmed
Cholesterol: 122mg Sodium: 439mg Protein: 36g Coarse sea salt and ground black pepper
Fiber: 0g % Cal. from Fat: 40% % Cal. from Carbs: 5% 1 pound beef eye of round, thinly sliced across the grain
Chinese New Year's Omelet Recipe 1 pound uncooked medium-size shrimp, peeled, deveined
Source: Gatherings & Celebrations 1 pound fresh flounder filet, thinly sliced crosswise across the grain
Makes 4 Servings 3 ounces dried cellophane noodles, soaked for 30 minutes, drained
RECIPE INGREDIENTS 2 pounds fresh baby bok choy, trimmed, leaves separated; or shredded Napa
8 large eggs cabbage
1 teaspoon kosher salt Chinese soy sauce
1/8 teaspoon freshly ground black pepper Oyster sauce
3/4 cup chopped water chestnuts Hoisin sauce
4 scallions, white and green parts, thinly sliced Oriental sesame oil
1 teaspoon dark chinese or japanese sesame oil Chinese chili paste with garlic
3 tablespoons vegetable oil RECIPE METHOD
RECIPE METHOD Combine 5 quarts cold water, reserved chicken bones and legs, onion, scallions and
Whisk the eggs in a medium bowl with the salt and pepper. Mix the water chestnuts, ginger in a stockpot. Bring to a boil over high heat. Add mushrooms. Season with salt
scallions, and sesame oil into the eggs. and pepper. Gently simmer uncovered and undisturbed until the broth has reduced
Heat the vegetable oil in an 8-to-10-inch non-stick skillet over medium-high heat. by about 2 quarts, about 3 hours. Strain the broth into a wok, clay pot, or a wider
Pour the egg mixture into the pan. Let the eggs begin to set, then gently stir the more shallow pot. Return the mushrooms to the broth. Add some bok choy, spinach
middle of the omelet a couple of times with a fork and cook for 1 to 2 minutes. Cover or cabbage.
the omelet and cook over medium-low heat for 2 minutes more, or until the eggs are Divide beef, chicken, fish, and shrimp among 4 or 8 plates. Cook noodles in large pot
almost set. When the omelet is almost set, carefully flip it over onto a flat plate larger of boiling water until transparent, about 2 minutes. Drain and divide among 8 bowls
than the pan, then slip the omelet back into the pan to cook the other side for another and distribute among guests.
minute. Place an electric plate in the center of your dining table and preheat to medium-low
Invert the omelet from the pan to a plate, slice it into wedges, and serve immediately. heat. Place pot of broth on top. Encourage your guests to cook their own pieces of
Nutrition Facts beef, chicken, fish and shrimp in the simmering broth. The cooked vegetables should
Makes 4 Servings be eaten as well, with remaining raw vegetables added to the simmering broth as
Facts per Serving you go along. Serve soy sauce, oyster sauce, hoisin sauce, sesame oil, and/or chili-
Calories: 300 Fat: 22g Carbohydrates: 13g garlic paste for dipping.
Cholesterol: 425mg Sodium: 613mg Protein: 14g NOTE: You can also add 1 pound of thinly sliced squid, or 1 pound of thinly sliced
Fiber: 3g % Cal. from Fat: 66% % Cal. from Carbs: 17% pork if you like.
Chinese Beef with Broccoli Recipe Recipe created exclusively for Cooking.com by Corinne Trang.
Source: Burt Wolf's Table Nutrition Facts
Makes 4 Servings Serves 8
RECIPE INGREDIENTS Facts per Serving
2 cups water Calories: 473 Fat: 7g Carbohydrates: 23g
2 cups broccoli florets Cholesterol: 243mg Sodium: 354mg Protein: 77g
1/2 cup vegetable oil Fiber: 3g % Cal. from Fat: 13% % Cal. from Carbs: 19%
CHINESE FOOD 19
Cold Noodles with Asparagus and Ginger Recipe 6 tablespoons crunchy peanut butter
Source: Gatherings & Celebrations 1 tablespoon Asian sesame oil
Makes 4 Servings 3 tablespoons rice wine
RECIPE INGREDIENTS 1 tablespoon Worcestershire sauce
For the Dressing: 3 teaspoons palm sugar or brown sugar
1 1/2 teaspoons kosher salt 5 tablespoons chicken stock
1/4 teaspoon freshly ground black pepper RECIPE METHOD
2 tablespoons rice vinegar Cook noodles as directed on package. Drain and allow to cool.
1 tablespoon Chinese black or balsamic vinegar In large bowl, combine cucumber, bell pepper, bean sprouts, scallions and sesame
2 teaspoons soy sauce seeds. Cover and chill.
4 teaspoons finely minced peeled fresh ginger In wok or frying pan over medium-high heat, warm oil. Add tofu and cook, stirring
1/2 teaspoon finely minced orange zest constantly, until golden, 3-4 minutes. Drain on paper towels and allow to cool.
1/3 cup vegetable oil Add tofu and noodles to the bowl. Add dressing and toss until well combined.
1 tablespoon dark Chinese or Japanese sesame oil To make dressing, place garlic, ginger, peanut butter, sesame oil, rice wine,
FOR THE NOODLES: Worcestershire sauce, sugar and stock in food processor. Process 10 seconds.
1/2 pound Chinese egg noodles Cover salad and refrigerate for 30 minutes.
3/4 pound asparagus To serve, divide chilled salad among individual plates.
4 radishes, thinly sliced Nutrition Facts
1 scallion, white and green parts, thinly sliced Serves 4
2 tablespoons minced fresh coriander, plus sprigs for garnish Facts per Serving
TO MAKE THE DRESSING: In a large bowl, whisk together the salt, pepper, vinegar, Cholesterol: 54mg Sodium: 96mg Protein: 21g
soy sauce, ginger, and orange zest. Slowly whisk in the vegetable and sesame oils. Fiber: 6g % Cal. from Fat: 48% % Cal. from Carbs: 39%
Set aside. Sign Up to get Special Offers and Updates:
TO MAKE THE NOODLES: Bring a medium pot of water to a boil, salt the water, and Fried Noodles with Shredded Pork and Chives Recipe
cook the noodles until al dente, according to the package directions. Drain the Source: The Heritage of Chinese Cooking
noodles into a colander and rinse them under cool water. Shake the noodles free of Serves 4
excess water. Add the noodles to the dressing, toss to coat, and set aside. Egg noodles originated in the southeastern provinces of China at least four centuries
Peel the bottom part of the asparagus stalks with a vegetable peeler and trim the ago. Traditionally, they were made simply from flour and water. The generous
tough ends. Cut the asparagus on the bias into 1/4-inch-thick slices about 1 1/2 amount of chives in this recipe, however, suggests it is a northern dish. This blending
inches long. Steam the asparagus and radishes in a steamer basket or bamboo is an example of how regional specialties borrow from each other.
steamer over boiling water for 2 minutes. Remove the steamer tray and rinse the RECIPE INGREDIENTS
vegetables under cold water to stop the cooking. 12 oz thin round fresh noodles (chow mein)
TO SERVE: Toss the noodles with the cooked asparagus, radishes, scallions, and 2 oz pork loin or barbecued pork (char sieu)
minced coriander. Place in a serving bowl and garnish with sprigs of coriander. 1/4 cup plus 2 1/2 tablespoons peanut oil
Nutrition Facts 2 cups bean sprouts
Makes 4 Servings 6 dried Chinese mushrooms (available at Chinese stores), soaked in warm water for
Facts per Serving 45 minutes and shredded
Calories: 440 Fat: 24g Carbohydrates: 47g For Seasonings:
Cholesterol: 54mg Sodium: 875mg Protein: 10g 1 tablespoon light soy sauce
Fiber: 4g % Cal. from Fat: 49% % Cal. from Carbs: 43% 1 teaspoon dark soy sauce
Ginger Beef with Vegetables Recipe 1 teaspoon fish sauce
Source: Burt Wolf's Origins, Hong Kong 1/4 cup chicken stock or water
Makes 4 Servings 6 oz chives (preferably yellow chives) cut into 2-inch lengths
RECIPE INGREDIENTS 1 teaspoon cornstarch, mixed in a little cold water, for thickening
2 cups water RECIPE METHOD
1 cup julienned celery (21/2-inch x 1/4-inch) Boil the noodles for 30 seconds, stirring to loosen; then drain and set aside.
1 cup julienned carrots Blanch the shredded pork in boiling water, cooking until the water comes back to a
3 tablespoons vegetable oil boil. Remove and rinse quickly under cold running water. Set aside.
1 tablespoon sesame oil Heat 1/4 cup peanut oil in a preheated wok until smoking. Fry the noodles until lightly
12 ounces flank steak, sliced against the grain, on an angle, cut into 4 x 1/2-inch browned and a little crisp. Arrange the noodles into a pancake shape, and when the
strips noodles are brown and crisp a little, reduce the heat for further crisping. Turn over
2 tablespoons minced ginger and repeat on the other side. Remove and keep warm.
1 tablespoon minced garlic Heat 2 tablespoons of peanut oil in the wok. Stir-fry the bean sprouts and
1 teaspoon cornstarch dissolved in 1 tablespoon water mushrooms for 30 seconds. Add the seasonings mixture, return the cooked pork and
Salt sprinkle on the chives. Combine well, sprinkle in a little extra oil and stir in the
RECIPE METHOD thickening.
In a wok or large skillet bring the water to a boil. Add the celery and carrots and boil TO SERVE: Arrange the noodles on a serving plate, fluff up a little and ladle the pork
for a minute. Drain and discard the water and wipe the wok clean. and vegetables over. Serve at once.
In the wok, heat the vegetable and sesame oils and stir-fry the beef for 1 minute. Add Nutrition Facts
the ginger and garlic and stir-fry for 30 seconds. Add the parboiled celery and carrots Serves 4
and stir-fry for 30 seconds. Add the dissolved cornstarch and cook for a minute or Facts per Serving
until the sauce begins to thicken. Season with salt to taste and serve. Calories: 626 Fat: 35g Carbohydrates: 61g
Nutrition Facts Cholesterol: 9mg Sodium: 1072mg Protein: 20g
Makes 4 Servings Fiber: 8g % Cal. from Fat: 50% % Cal. from Carbs: 39%
Facts per Serving Fried Noodles Recipe
Calories: 280 Fat: 20g Carbohydrates: 6g Source: The Heritage of Chinese Cooking
Fiber: 1g % Cal. from Fat: 64% % Cal. from Carbs: 9% By the end of the Han dynasty (202 BC-AD 220), noodles were standard fare and
Fried Tofu Salad Recipe enjoyed in various forms by rich and poor alike. It is recorded that even the emperor
Source: Noodles - The Essential Kitchen ate boiled noodles. By the eighteenth century, however, Chinese culinary attitudes
Serves 4 had changed. Poets and philosophers alike extolled the virtues of fine cooking as
RECIPE INGREDIENTS distinct from eating for survival.
For the salad: The technique of boiling then frying noodles marks this as an original Cantonese
8 oz egg noodles dish. The variety of ingredients, offering interesting flavors and textures, is a
1 English (hothouse) cucumber, thinly sliced reflection of the culinary directions of the eighteenth century.
1 red bell pepper, seeded and sliced RECIPE INGREDIENTS
1 cup fresh bean sprouts, rinsed 1/2 pound fresh egg noodles, thin variety
3 tablespoons sliced scallions 1/2 cup peanut oil
2 tablespoons sesame seeds, toasted 2 tablespoons peanut oil
3 tablespoons vegetable oil 1/4 pound Chinese barbecued pork (char sieu) (available at Chinese stores), cut into
6 1/2 oz firm tofu, cut into 1- inch cubes 1/4-inch (5-mm) thick julienne
For the dressing: 3 scallions, mainly the white part, sliced into 2-inch long shreds
2 cloves garlic 1/2 cup snow peas, topped, tailed and cut into julienne
1 piece fresh ginger, 1-inch long, peeled
CHINESE FOOD 20
1 tablespoon wood ear fungus (wun yee) (available at Chinese stores), soaked for 30 black peppercorns are in the Western world. Even though they originated in the
minutes in warm water, rinsed and drained Sichuan province, they are widely used all over China." Beef is consumed more in
1 cup celery, julienned Sichuan than in many other parts of China, and it is invariably cut into bite-size
1 cup bean sprouts pieces and stir-fried as in this recipe.
1/4 cup water RECIPE INGREDIENTS
For Seasonings: For Sichuan Peppercorn Oil:
1 tablespoon light soy sauce 2 tablespoons Sichuan peppercorns
1/2 teaspoon salt 1 cup corn or olive oil
1/4 teaspoon sugar 3 garlic cloves
1 tablespoon oyster sauce For Steaks and Marinade:
2 teaspoons Shaoxing rice wine (available at Chinese stores) or dry sherry 2 tablespoons brandy
1/2 teaspoon sesame oil 1 1/2 pounds filet mignon steaks, trimmed well and cut into1/2-inch-thick slices
1 teaspoon cornstarch, mixed with 1 tablespoon cold water 1 tablespoon cornstarch
RECIPE METHOD 1 tablespoon corn oil
Drop the noodles into boiling water, loosen the strands with chopsticks, and when For Rice:
the water comes to a boil again, drain immediately. Rinse well under cold water and 2 cups medium-grain rice
drain thoroughly. Spread the noodles on a tray to allow them to dry for at least 20 For the Stir-Fry:
minutes. Lift them and gently shake to loosen and allow to dry more evenly. Arrange 1/2 cup corn oil
the noodles on a dinner plate and shape into a loose mound. 1/4 cup chopped onion
Heat the 1/2 cup oil in a wok until just beginning to smoke. Slide the noodle mound 2 garlic cloves, minced
into the oil, and fry for 1-2 minutes, or until the base of the noodles is crisping and 1 teaspoon minced ginger
turning golden brown. Flip over to the other side and fry. Remove and drain on paper 1 teaspoon dried green peppercorns
towels. (The outside noodles are crisped and lightly browned, but the inside should 1/2 cup beef stock
still be soft and tender.) Keep warm in a low oven (210 degrees F) with the door 1 teaspoon cornstarch
open. 1 tablespoon soy sauce
Meanwhile, heat the 2 tablespoons oil in a wok. Stir-fry the Chinese barbecued pork 1 teaspoon kosher salt
and the scallions for 1 minute. Add the snow peas, wood ear fungus, celery, and 1 red bell pepper, seeded and julienned
bean sprouts and toss together over moderate heat for 1 minute. Sprinkle the water 1/4 cup chopped fresh cilantro leaves
down the side of the wok, cover the wok with the lid and cook for about 30 seconds. RECIPE METHOD
Add all of the seasonings ingredients, stirring immediately until the sauce is lightly TO PREPARE PEPPERCORN OIL: Toast the peppercorns in a hot, dry skillet. Turn
velvety. the heat to medium-low and shake the skillet or stir frequently, for about 20 minutes,
TO SERVE: Arrange the fried noodles on a serving plate, place the Chinese or until the peppercorns are dark brown and fragrant. Heat the oil in a saucepan until
barbecued pork and vegetables over the top of the noodles and serve. very hot. Add the peppercorns and garlic, and cook for 2 minutes over high heat.
Nutrition Facts Turn off the heat and let cool. Pour into an airtight bottle or container and store in a
Serves 4 cool, dry place. The remainder of the oil not used in this recipe will keep for three
Facts per Serving months if stored properly.
Calories: 562 Fat: 39g Carbohydrates: 40g TO PREPARE STEAKS: Place the brandy and filets in a mixing bowl, add the
Cholesterol: 61mg Sodium: 779mg Protein: 13g cornstarch, add toss together to coat. Add the oil and mix well, making sure the
Fiber: 3g % Cal. from Fat: 62% % Cal. from Carbs: 28% pieces of meat are separated from one another. Cover the bowl with plastic wrap and
Fresh Jumbo Shrimp Tossed with Ginger and Scallions Recipe marinate in the refrigerator for 1 hour.
Source: The Heritage of Chinese Cooking TO PREPARE RICE: Wash the rice 2 or 3 times until the water is clear, and drain
Serves 6-8 well. Place 2 cups of water in a heavy saucepan with a tight-fitting lid and bring to a
People all over China enjoy jumbo shrimp (king prawns), making them a food for boil over high heat. Add the rice, turn the heat to very low, and stir once to loosen
celebrations. The word for shrimp, har, has the same sound as the word for any grains sticking to the bottom. Cook for 5 minutes and then cover the pan.
"laughter." Thus the Chinese link the eating of shrimp with happiness. A special Simmer the rice for 15 minutes, without lifting the lid. Remove the pan from the heat
shrimp dish is always a feature of Chinese New Year dinners. and let stand, covered, for 10 minutes, or until all the water is absorbed. Fluff with a
Other necessary recipes: fork just before serving.
Family Chicken Broth TO PREPARE STIR-FRY: Heat the oil in a wok to 350 degrees F. Add the beef in 2
RECIPE INGREDIENTS batches, using a fork or chopsticks to separate the pieces as they cook. Cook for
1 1/2 lb fresh uncooked (green), jumbo shrimp (king prawns), shelled, with tails intact about 2 minutes, or until the steak is seared and well done outside but rare inside.
and deveined Remove the steak from the wok with a slotted spoon, drain on paper towels, and
4 cups peanut oil, for deep-frying keep warm. Strain off the oil and reserve for another use. Heat 2 tablespoons of the
6 thin slices fresh ginger peppercorn oil in a clean wok or skillet. Add the onion, garlic, ginger, and
2 oz bamboo shoots (available at Chinese stores) peppercorns, and stir-fry over high heat for about 2 minutes, or until the onion is
2 scallions (spring onions), cut into 2-inch lengths golden. Mix the stock with the cornstarch in a cup and add to the wok. Add the soy
4 oz snow peas, topped and tailed sauce, salt, and bell pepper, and stir-fry for 2 minutes or until heated through. Return
1/4 teaspoon salt the steak to the wok, add the cilantro, and stir-fry until the sauce thoroughly coats the
1/2 cup Family Chicken Broth meat, about 3 minutes.
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water, for thickening TO SERVE: transfer the rice and stir-fry to separate serving bowls and let your
1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry guests serve themselves.
1 teaspoon sesame oil Nutrition Facts
Wash the shrimp thoroughly under cold running water and pat dry with paper towels. Facts per Serving
In a wok, heat the peanut oil to moderately hot. Add the shrimp and cook for 30 Calories: 981 Fat: 66g Carbohydrates: 63g
seconds. Drain and transfer to a plate. Cholesterol: 70mg Sodium: 534mg Protein: 29g
Pour off the oil from the wok; wipe out the wok with paper towels. Add enough oil to Fiber: 2g % Cal. from Fat: 61% % Cal. from Carbs: 26%
coat the wok, and heat to almost smoking. Add the ginger, bamboo shoots and the Eggplant in Spicy Sauce Recipe
scallions and stir-fry for 20 seconds. Return the shrimp and add the snow peas and Source: The Heritage of Chinese Cooking
toss over high heat to combine well. Add the salt and the chicken broth and bring to Serves 8
a fast boil. Boil for 1 1/2 minutes. Stir the thickening and cook until smooth. Add the The eggplant is called k'un-lun tzu kua by the Chinese, meaning "Malayan purple
rice wine and the sesame oil. Transfer the contents from the wok to a large serving melon." The name is evidence that, even though this remarkable vegetable has been
plate. documented in China as a common vegetable as far back as the Zhou dynasty (1050
Nutrition Facts BC-AD 249), it arrived via southeast Asia. Very possibly it originated in India,
Serves 6-8 traveled to Southeast Asia, then into China.
Facts per Serving Perhaps because of its distinctive beauty, the eggplant was elevated in the thirteenth
Calories: 265 Fat: 23g Carbohydrates: 2g century as an offering food to the shrine of imperial ancestors. And the shiny dark
Cholesterol: 101mg Sodium: 192mg Protein: 12g skin was used as a cosmetic by society ladies to stain their teeth black.
Fiber: 1g % Cal. from Fat: 78% % Cal. from Carbs: 3% From a culinary point of view, however, the unique properties of the eggplant make it
Filet Mignon Steaks with Sichuan Peppercorn Sauce Recipe an exciting ingredient to marry with spicy sauces such as in this dish.
Source: Steaklover's Companion Other necessary recipes:
Serves 6 Family Chicken Broth
Mountainous Sichuan in western China is the largest of all the country's provinces. RECIPE INGREDIENTS
The cuisine is renowned for its assertive flavors and fieriness, due largely to the 4 medium eggplants
abundant use of chiles and the small, brown, aromatic Sichuan peppercorns. Chef 3 tablespoons groundnut peanut oil
Susanna Foo tells us, "Sichuan peppercorns are as important in Chinese cookery as 8 oz ground pork
CHINESE FOOD 21
2 tablespoons minced fresh ginger This dish calls for a white-fleshed fish of superb quality and freshness, and the wine
6 large cloves garlic, minced must be the finest Shaoxing rice wine available. It is a dish that originated in Beijing
2 scallions, chopped (Peking) and does justice to claims of the citizens of Beijing (Peking) that their food,
1 teaspoon hot chili bean paste (available at Chinese stores) when properly understood, is "like a beautiful young girl who does not need jewelry
For Seasonings: or makeup."
1/2 cup Family Chicken Broth Other necessary recipes:
3 tablespoons light soy sauce Family Chicken Broth
Good pinch of white pepper RECIPE INGREDIENTS
1 teaspoon sugar 10 oz white fish fillets, such as sea perch, porgy, snapper, sole, orange roughy
1 tablespoon cornstarch, mixed with a little cold water For Marinade:
RECIPE METHOD 1/2 teaspoon salt
Slice the eggplants in half crosswise and then into thick finger-length pieces. Bring a 1/4 teaspoon white pepper
pot of water to a boil. Add the eggplant and quickly bring back to a boil. Drain 1/2 egg white
immediately and refresh in cold water. Take care the eggplant is not mushy. Place 2 teaspoons cornstarch
on a plate until ready for use. 2 tablespoons wood ear fungus (wun yee) (available at Chinese stores), soaked for
Heat the groundnut oil in a preheated wok and bring to smoking point. Stir-fry the 20 minutes in warm water, rinsed and drained
ground pork until the color changes. Add the ginger, garlic and the scallions and stir- For Seasonings:
fry until fragrant. Add the hot chili bean sauce and mix through. Add the eggplant and 3 tablespoons Shaoxing rice wine or dry sherry
toss quickly over high heat. Add the seasonings, stirring constantly, until the sauce 2 teaspoons sugar
thickens and coats the pieces. Serve hot, with steamed rice. 1/4 teaspoon salt
Nutrition Facts 3/4 cup Family Chicken Broth
Serves 8 1 tablespoon cornstarch
Facts per Serving 1/4 cup peanut oil
Calories: 196 Fat: 10g Carbohydrates: 21g Cilantro sprig, for garnish
Fiber: 7g % Cal. from Fat: 46% % Cal. from Carbs: 43% Cut the fish fillets into 2-inch square pieces. Combine the fish marinade ingredients,
Crystal Chicken with Broccoli Recipe add the fish pieces and set aside to marinate for 15 minutes.
Source: Cooking at a Glance - Chicken Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.
Makes 4 Servings Mix the seasonings ingredients together.
To vary the colors and flavors of this dish, use 3 cups mixed vegetables in place of Coat a skillet with the peanut oil and heat to moderately hot but not smoking. Pan-fry
the broccoli. Red sweet peppers, carrots, and asparagus are good choices. the fish pieces for 2 minutes on each side; the fish should be removed before any
Helpful Hints: browning. Remove with a slotted spoon and set aside.
Chicken & Broccoli, Deep-frying and trimming Pour off the excess oil from the pan. Add the seasonings mixture and bring to a boil,
Chicken, Skinning and Boning stirring until thickened. Return the fish pieces to the pan and gently simmer for 2
Chicken, Stir-frying minutes.
RECIPE INGREDIENTS Serve on a heated dish, surrounded by the wood ear fungus and garnished with the
3/4 cup all-purpose flour cilantro.
1/4 teaspoon baking powder Nutrition Facts
3/4 cup water Serves 4
2 tablespoons soy sauce Facts per Serving
2 cloves garlic, flattened Calories: 484 Fat: 42g Carbohydrates: 6g
1/4 cup honey Cholesterol: 69mg Sodium: 727mg Protein: 17g
2 tablespoons soy sauce Fiber: 0g % Cal. from Fat: 78% % Cal. from Carbs: 5%
2 tablespoons cider vinegar Hoisin Beef With Shiitake Mushroom Sauce Recipe
2 tablespoons molasses Source: Cooking Light magazine
2 tablespoons water Yield: 2 servings
2 tablespoons dry sherry RECIPE INGREDIENTS
2 cloves garlic, minced 2 (4-ounce) beef tenderloin steaks (1 inch thick)
2 teaspoons cornstarch 1 1/2 tablespoons hoisin sauce
12 ounces boneless, skinless chicken breast halves 1 tablespoon dry white wine
Cooking oil for deep-fat frying 1 teaspoon minced peeled fresh ginger
1 tablespoon cooking oil 2 garlic cloves, minced and divided
3 cups broccoli flowerets 1 1/2 cups water
RECIPE METHOD 1 (1/2-ounce) package dried shiitake mushrooms (about 1/2 cup)
In a medium mixing bowl stir together flour, baking powder, 3/4 cup water, 2 Cooking spray
tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and 1 teaspoon dark sesame oil
discard garlic. 2/3 cup sliced green onions
Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, 2 cups hot cooked long-grain rice
vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; RECIPE METHOD
set aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour Trim fat from steaks. Combine hoisin sauce, wine, ginger, and 1 garlic clove in a
batter. shallow dish. Add the steaks; cover and marinate in refrigerator 2 hours, turning
In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees F. Remove chicken steaks occasionally.
from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a Combine water and mushrooms in a saucepan; bring to a boil. Remove from heat;
time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels. cover and let stand 30 minutes. Remove mushrooms from pan with a slotted spoon,
Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during reserving liquid. Discard mushroom stems; cut caps into quarters, and set aside.
cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 Bring mushroom liquid to a boil; cook until reduced to 1/3 cup (about 5 minutes).
minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; Remove from heat. Remove steaks from marinade; add marinade to reduced
keep warm. mushroom liquid; set aside.
Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Prepare grill or broiler.
Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour Place steaks on grill rack or broiler pan coated with cooking spray; cook 6 minutes
chicken and sauce into center of broccoli-lined serving platter. on each side or until desired degree of doneness. Set aside and keep warm.
Nutrition Facts Heat the sesame oil in a nonstick skillet over medium-high heat. Add mushrooms,
Makes 4 Servings green onions, and 1 garlic clove; saute 2 minutes. Add marinade mixture, and cook 2
Facts per Serving minutes.
Calories: 372 Fat: 9g Carbohydrates: 48g Cut the steaks diagonally across grain into thin slices. Arrange steak on each of 2
Cholesterol: 49mg Sodium: 991mg Protein: 24g plates, and top with mushroom sauce. Serve with cooked rice.
Fiber: 2g % Cal. from Fat: 22% % Cal. from Carbs: 52% Serving size: 3 ounces steak, 1 cup rice, and 1/4 cup sauce
Fish in Wine Sauce Recipe Nutrition Facts
Source: The Heritage of Chinese Cooking Yield: 2 servings
Serves 4 Facts per Serving
This exquisite fish dish mirrors the refinements of the cuisine of the Song Dynasty Calories: 496 Fat: 11g Carbohydrates: 66g
(AD 960-1279), a period when people's eating habits mirrored their social position. Cholesterol: 71mg Sodium: 298mg Protein: 30g
Although the distinction between the cooking styles and ingredients of the rich and Fiber: 3g % Cal. from Fat: 20% % Cal. from Carbs: 53%
the poor was not as marked as in the Western world, the rich had access to more Hakka Salt-Baked Chicken Recipe
variety and specialties. Source: Food & Wine
CHINESE FOOD 22
4 Servings 2 tablespoons dry sherry
Barbara Tropp, a scholar of Chinese culture and a cookbook author and restaurant 1 tablespoon honey
consultant, introduced F&W readers to the simple, earthy cuisine of the Hakka 2 tablespoons soy sauce
people of southeast China. 1/4 teaspoon Chinese five spice powder
RECIPE INGREDIENTS 4 boneless, skinless, single chicken breasts, thinly sliced
One 3 1/2 to 4-pound chicken, preferably free-range, rinsed and patted dry 1 pound package fresh thick egg noodles
1 1/2 tablespoons Chinese rice wine or dry sherry 2 tablespoons oil
5 quarter-size slices of fresh ginger, lightly smashed 2 onions, sliced lengthwise
2 scallions, lightly smashed and cut into 1 1/2 inch lengths 2 cloves garlic, crushed
5 cilantro sprigs, plus additional cilantro leaves for garnish 4 bunches (4 lbs) bok choy, washed
1 star anise pod 1 red bell pepper, thinly sliced
1 tablespoon Rose Dew Liqueur or extra-dry vermouth 1 green pepper, thinly sliced
4 1/2 pounds kosher salt 1 yellow pepper, thinly sliced
Hakka Dipping Sauces, for serving 1 tablespoon cornstarch
RECIPE METHOD 2 tablespoons cold water
Rub the cavity of the chicken with the rice wine and stuff with the ginger, scallions, RECIPE METHOD
cilantro sprigs and star anise. Place the chicken, breast up, on a rack and brush the Combine all the marinade ingredients and the chicken in a dish and mix well. Cover
outside with the liqueur. Let the chicken stand in a cool, airy place until the skin is dry and refrigerate for several hours or overnight. Drain the chicken from the marinade,
to the touch, about 2 hours. reserve marinade.
Truss the chicken with string. Wrap the chicken in a single layer of cheesecloth; bring Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes;
the ends around and tie them together on top of the chicken breast with string. The drain.
chicken should be tightly wrapped in a neat ball. Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until
Pour the salt into a large heavy stockpot or spun-steel wok that will hold the chicken the chicken is browned and tender; remove from the wok. Reheat the wok, add the
snugly. Turn the heat to moderately high and stir the salt frequently until it is very hot onions and garlic and cook, stirring, until the onion is soft. Add the bok choy and bell
to the touch, about 10 minutes. Carefully pour all but 1 inch of the salt (about 6 cups) peppers and cook, stirring, until the bok choy is wilted. Add the noodles, toss well
into a heatproof bowl. Set the chicken in the pot, breast up, and cover completely and then transfer to serving plates.
with the reserved hot salt. Cover the pot, reduce the heat to moderate and cook the Blend the reserved marinade with the cornstarch and water. Add to the wok and
chicken undisturbed on top of the stove for 1 1/2 hours. Check for doneness by cook, stirring, until the mixture boils and thickens. Return the chicken to the wok and
brushing off the salt and piercing a thigh with a sharp knife. If the juices are still pink, stir-fry until heated through. Spoon onto the bok choy mixture on the serving plates.
re-cover with salt and continue to cook for another 15 to 30 minutes. This recipe can be prepared a day ahead. Fresh egg noodles are available from
Push the salt aside and carefully remove the chicken, holding it by the knotted Asian supermarkets. If using dried noodles, boil them first until tender.
cheesecloth; try not to tilt the chicken and spill the juices. Set the chicken on a large Nutrition Facts
platter and remove the cheesecloth and trussing strings. Discard the salt. Carve the Serves 4
chicken or use a cleaver to chop it Chinese-style into bite-size pieces. Serve hot or at Facts per Serving
room temperature, garnished with cilantro leaves and accompanied by the Hakka Calories: 363 Fat: 8g Carbohydrates: 44g
Dipping Sauces. Cholesterol: 73mg Sodium: 777mg Protein: 27g
4 Servings Ginger Chicken with Peas and Shiitakes Recipe
Facts per Serving Source: Cooking at a Glance - Chicken
Calories: 524 Fat: 12g Carbohydrates: 5g Makes 4 Servings
Cholesterol: 278mg Sodium: 4548mg Protein: 86g Although you’ll pay more for shiitake mushrooms, their flavor is woodier and richer
Fiber: 1g % Cal. from Fat: 21% % Cal. from Carbs: 4% than white mushrooms and well worth the extra expense. Many supermarkets carry a
Hainanese Chicken Rice Recipe wide selection of fresh mushrooms.
Source: Saveur Magazine Helpful Hints:
This dish, from the Chinese island of Hainan, has become a Singaporean standard. Chicken, Skinning and Boning
RECIPE INGREDIENTS Chicken, Stir-frying
For the Chicken and Stock: RECIPE INGREDIENTS
One (3 pound) chicken 1 cup fresh pea pods, tips and strings removed
Salt 1 cup loose-pack frozen peas
1 small piece ginger, peeled and crushed 3/4 cup half and half or light cream
2 cloves garlic, crushed and peeled 2 teaspoons cornstarch
1 scallion, tied in a knot 1/2 teaspoon salt
For the Rice: 1/8 teaspoon pepper
1 1/2 cups jasmine or other long grain rice 1 tablespoon cooking oil
2 tablespoon vegetable oil 2 teaspoons grated fresh gingerroot
3 shallots, peeled and finely chopped 8 ounces fresh shiitake mushrooms or other mushrooms, stems removed and sliced
5 cloves garlic, peeled and finely chopped 12 ounces boneless, skinless chicken breast halves, cut into thin bite-sized strips
Salt 1/4 cup snipped fresh parsley
RECIPE METHOD RECIPE METHOD
Wash chicken and pat dry. Sprinkle with salt inside and out. Tuck ginger, garlic, and In a medium saucepan cook pea pods and green peas in boiling water for 1 minute,
scallion into cavity of chicken, then tie the legs together with kitchen string. or till pea pods are crisp-tender. Drain and set aside.
Bring 5 quarts of water to a boil in a large pot over high heat. Completely submerge In a bowl stir together half-and-half or light cream, cornstarch, salt, and pepper. Set
chicken, breast side down. Bring to a boil again, cover pot, and turn heat down to aside.
very low. Simmer 30 minutes, turning chicken once and skimming any foam from Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.)
stock. Remove chicken and set aside to cool; reserve stock, keeping it warm. Preheat over medium-high heat. Stir-fry gingerroot in hot oil for 30 seconds. Add
Remove chicken skin; pull meat from bones and cut into thick slices. mushrooms; stir-fry for about 2 minutes, or till tender. Remove vegetables from wok.
Wash rice in a large bowl of cold water and drain. Repeat process until water is Add chicken strips to hot wok. Stir-fry for 3-4 minutes, or till no pink remains. Push
almost clear. Drain in colander and shake to remove as much remaining water as chicken from center of wok. Stir half-and-half mixture; add to the center of wok. Cook
you can. and stir till thickened and bubbly. Return cooked vegetables and parsley to wok. Stir
Heat oil in a wok or medium skillet over high heat. Add shallots and garlic, and stir-fry all ingredients together to coat with sauce. Cook and stir for 1 minute more, or till
30 seconds. Add rice and stir-fry 1 to 2 minutes more. Pour in 3 cups chicken stock; heated through. Sprinkle with parsley.
season to taste with salt. Bring to a boil over high heat; cover and reduce heat to Nutrition Facts
very low. Cook 20 minutes. Stir, cover, and let rest 5 minutes. Serve each person Makes 4 Servings
separate bowls of rice, chicken, and stock. Garnish with sliced cucumber, tomatoes, Facts per Serving
carrots, and coriander leaves. Serve with Sweet Soy Sauce, Ginger Sauce, and Calories: 246 Fat: 10g Carbohydrates: 13g
Chile Ginger Sambal. Cholesterol: 66mg Sodium: 420mg Protein: 25g
Special Offer: Get more recipes from Saveur, the award-winning magazine for those Fiber: 3g % Cal. from Fat: 37% % Cal. from Carbs: 21%
passionate about food, drink and traval. Click for details. Grilled Salmon with Peanut Hoisin Sauce Recipe
Hoisin Noodle Stir-fry Recipe Source: Jif®
Source: Chicken - Cooking with Style To complete the dish, serve stir-fried vegetable rice on the plate.
Serves 4 RECIPE INGREDIENTS
RECIPE INGREDIENTS 1/2 cup Jif creamy peanut butter
Marinade: 1/2 cup Hoisin sauce
1/3 cup hoisin sauce 1/2 cup finely chopped onions
2 cloves garlic, crushed 1/4 cup rice wine vinegar
CHINESE FOOD 23
1/2 cup water 1 teaspoon Shaoxing rice wine (available at Chinese stores) or dry sherry
2-3 cloves minced garlic 1/2 teaspoon cornstarch, mixed with 1 tablespoon cold water, for thickening
4 salmon filets (6 oz. each) 1/2 teaspoon sesame oil
Crisco cooking spray 1/2 teaspoon hot chili oil
Salt and Pepper RECIPE METHOD
1/2 cup chopped scallions TO MARINATE: Score the chicken meat all over; then, cut into 1-inch square bite-
RECIPE METHOD sizes pieces. Mix the chicken with all of the marinade ingredients and set aside for
Combine all ingredients in a saucepan. Stirring constantly, bring to a boil. 20 minutes.
Reduce the heat and simmer for about 5 minutes, stirring often. Meanwhile, assemble the remaining ingredients so they are ready for cooking.
Sauce can be made several days ahead of time and refrigerated. If it is too thick, just Heat the peanut oil for deep-frying in a wok until moderately hot. Deep-fry the
add a little water when heating it before serving. chicken until golden brown, 3-4 minutes. Remove with a slotted spoon, and drain on
Spray the salmon filets with Crisco Cooking Spray on both sides, and season with paper towels.
salt and pepper. Pour off the peanut oil from the wok, leaving a generous film of oil, about 2
Grill until done to your liking. Top each grilled salmon filet with warm Peanut Hoisin teaspoons. Set over high heat and stir-fry the bell peppers, chili peppers, and garlic
Sauce and sprinkle with chopped scallions, just before serving. for 30 seconds.
Grilled Shiitakes with Mojo Oriental & Somen Noodles Recipe Add the peppercorns and chicken and stir-fry for 2-3 minutes. Add the seasonings,
Source: FC - Issue 28 and stir in the thickening. Add the sesame oil and hot chili oil and toss to combine
Serves 4 as a light dinner thoroughly for 10 seconds. Remove to a serving plate and serve hot.
Somen noodles are sold in Asian groceries and many supermarkets. Use capellini if Nutrition Facts
you can't find them. Serves 4
16 large shiitake caps, cut into quarters (or 32 smaller shiitake caps, cut in half) Calories: 417 Fat: 39g Carbohydrates: 7g
For the Mojo: Cholesterol: 64mg Sodium: 270mg Protein: 12g
1/4 cup whole cumin seeds Fiber: 1g % Cal. from Fat: 84% % Cal. from Carbs: 7%
1/2 teaspoons Sichuan peppercorns (optional) Mongolian Chicken Recipe
2 cups homemade or low-salt canned chicken stock Source: The Heritage of Chinese Cooking
1/4 cup toasted sesame oil Serves 4
1/4 cup honey Despite being conquerors and overlords, the Mongols were never really assimilated
1/4 cup soy sauce into China. And although the Mongols were already rulers of a world empire, the Han
1/4 cup rice wine vinegar Chinese looked down on them as barbarians.
1/4 cup minced fresh ginger New skills and new foods were introduced with the new rule, but the Chinese
1/2 habanero chile, seeded maintained that all their conquerors had to offer by way of food was goat's milk and
FOR THE NOODLES: smelly cheese. Yet some dishes were adopted and have stayed, most notably the
8 oz. dried somen noodles Mongolian hot pot, stewed lamb dishes and stronger-tasting meat dishes, such as
1 tablespoon toasted sesame oil Mongolian chicken, with its emphasis on a full-flavored sauce of garlic, chilis, onions
Minced garlic chives or chives for garnish (optional) and the pungent ground bean sauce.
Black and white sesame seeds for garnish (optional) Other necessary recipes:
RECIPE METHOD Family Chicken Broth
Thread the shiitake caps on 8 short wooden skewers. Arrange the skewers in a RECIPE INGREDIENTS
shallow, nonreactive pan. For Marinade:
FOR THE MOJO: Toast the cumin and peppercorns in a dry saucepan over medium- 2 teaspoons peanut oil
high heat until they're quite aromatic. Grind them in a spice or coffee grinder and 1/4 teaspoon salt
return them to the pan. Add the stock, sesame oil, honey, soy sauce, vinegar, ginger, 1/4 teaspoon sugar
and habanero. Bring to a boil and reduce to a simmer. 2 teaspoons cornstarch
After 5 minutes, remove the habanero; continue to simmer the sauce until it's 10 oz boneless, skinless chicken breasts, cut on the diagonal into 1/4-inch thick and
reduced to 1 1/2 cups, about another 10 minutes. Remove from the heat and strain 2-inch long slices
the sauce through a fine sieve; let cool slightly. Pour the mojo over the shiitake 1/2 teaspoon minced (finely chopped) garlic
skewers; let sit at room temperature for 30 minutes to 2 hours. 2 teaspoons freshly ground dried chili
Light a grill or broiler. Remove the skewers from the mojo, letting any excess drip 1/2 teaspoon finely chopped onion
back into the pan. Transfer the mojo to a nonreactive saucepan and simmer until 2 teaspoons cold water
reduced to about 1/2 cup. Meanwhile, grill or broil the shiitakes until well-browned, 3 2 teaspoons sugar
to 6 minutes. 1 tablespoon peanut oil
FOR THE NOODLES: Boil the somen noodles until just al dente (about 1 minute 1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
after the water comes back to a boil), drain well, and toss with the sesame oil. Mound 1/3 cup Family Chicken Broth
the noodles in four shallow bowls, top with the grilled shiitake skewers, and drizzle 1 teaspoon dark soy sauce
with the reduced mojo. 4 Chinese dried mushrooms (available at Chinese stores), soaked in warm water for
Nutrition Facts 45 minutes, rinsed, water squeezed out, stems discarded, and caps halved
Serves 4 as a light dinner 1/2 small red bell pepper, cut into 1-inch triangles
Facts per Serving 3 scallions (spring onions), mainly white parts, cut into 2-inch lengths
Calories: 507 Fat: 19g Carbohydrates: 74g 1/2 teaspoon cornstarch, mixed with 2 teaspoons cold water, for thickening
Cholesterol: 0mg Sodium: 2045mg Protein: 12g 1 teaspoon sesame oil
Fiber: 5g % Cal. from Fat: 34% % Cal. from Carbs: 58% 2 teaspoon ground bean sauce (mo si jeung) (available at Chinese stores)
Garlic Pepper Chicken Recipe RECIPE METHOD
Source: The Heritage of Chinese Cooking Mix the marinade ingredients together and marinate the chicken while you prepare
Serves 4 all of the other ingredients for cooking. Mix together the garlic, chilis, and onion.
It is surprising that the Humanese people are known in China as possessing strong Combine the ground bean sauce, water, and sugar.
wills and a fighting spirit, for they surely are a reflection of their cuisine. Their food is Heat a wok, add the peanut oil, and swirl the surface with oil. Stir-fry the garlic
strong, robust and full of jostling flavors. This dish typifies the style of cooking that mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds.
has made Hunan food a strong contender for the best cuisine in China. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to
RECIPE INGREDIENTS combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high
3 chicken thighs, boned and skined removed heat for 2-3 minutes. Then, reduce the heat a little, and stir in the thickening mixture
For Marinade: for a few seconds.
1 egg, lightly beaten Finally, add the sesame oil, which will impart a beautiful fragrance and richness to
2 teaspoons light soy sauce the dish. Serve hot.
1/2 teaspoon cornstarch Nutrition Facts
3 cups peanut oil, for deep-frying Serves 4
1 green bell pepper, seeded and cut into 1-inch, traingles Facts per Serving
2 red chili peppers, seeded and chopped Calories: 280 Fat: 20g Carbohydrates: 8g
6 cloves garlic, thinly sliced Cholesterol: 52mg Sodium: 263mg Protein: 16g
12 black peppercorns, crushed Fiber: 1g % Cal. from Fat: 64% % Cal. from Carbs: 11%
For Seasonings: Lobster Clay Pot Recipe
1 teaspoon dark soy sauce Source: The Heritage of Chinese Cooking
1 teaspoon light soy sauce Serves 8
1/2 teaspoon sugar The ancient Chinese clay pot cooks this casserole to perfection, making this dish a
2 teaspoons white vinegar very sophisticated keng (stew).
CHINESE FOOD 24
A seafood casserole is the ultimate family dish, enjoyed particularly in the South of Cashew Chicken: Substitute the same amount of cashews for the peanuts.
China. The Chiu Chow of the fishing town of Shantou (Swatow), just North of WINE RECOMMENDATION: Since the chicken is salty and spicy, the drink's first job
Guangzhou (Canton), have a distinctive flair for seafood dishes and this lobster clay is to refresh. An aromatic white wine such as a sauvignon blanc from California or
pot is a fine example of their repertoire. South Africa will do nicely, as will your favorite cold beer.
Other necessary recipes: Nutrition Facts
Family Chicken Broth Serves 4
1 live lobster, about 2 lb Calories: 382 Fat: 20g Carbohydrates: 9g
1 1/2 cups groundnut peanut oil Cholesterol: 87mg Sodium: 1231mg Protein: 40g
1 knob fresh ginger, size of a small walnut, peeled and smashed with the flat of a Fiber: 2g % Cal. from Fat: 47% % Cal. from Carbs: 9%
heavy knife Kung Po Shrimp Recipe
3 scallions, mainly white parts Source: The Heritage of Chinese Cooking
1/4 teaspoon salt Serves 4
1/4 teaspoon sugar An interesting movement, as far as food consumption is concerned, began during the
1/2 teaspoon sesame oil Ching dynasty (1644-1911). Corporate organizations flourished, from the lowest
1 1/2 cups Family Chicken Broth or water levels (poor family groups) to the more powerful levels (merchants and officials),
2 teaspoons cornstarch, mixed in a little cold water, for thickening whose members lived in Beijing (Peking), far from their native places. In their own
1 package (12 oz) Chinese egg noodles or 1 package rice noodles (ho fun) meeting places, they pooled their resources and could dine on their own regional
Salt foods, thus preserving local customs and tastes. In this way, the capital became a
1/2 cup Shaoxing rice wine (available at Chinese stores) or dry sherry melting pot of many regional dishes that later became known as Imperial Cuisine.
RECIPE METHOD Kung Po Shrimp was probably one such dish, with characteristics closely allied to the
Drown the lobster. Remove the head, claws and legs and place into a steamer. Cook cuisines of the eastern Provinces of Jiangsu (Kiangsu) and Zhejiang (Chekiang).
for 10 minutes. Remove the meat from all the parts and put aside for later use. RECIPE INGREDIENTS
Wash the tail section, remove the intestinal tract and chop the tail section, with the 12 oz fresh uncooked jumbo shrimp, shelled and deveined
shell still on, into 10-12 pieces. Salt and pepper
Heat the groundnut oil in a pre-heated wok until moderately hot. Add the ginger and 1 tablespoon peanut oil
scallions, then add the lobster tail sections and stir-fry for about 3-4 minutes. 1/4 cup self-rising flour
Remove with a slotted spoon and put aside. 2 tablespoons cornstarch
Drain off the groundnut oil, leaving a film of oil around the wok and reserving 1 Cold water
teaspoon of the cooked oil. 3 cups peanut oil, for deep-frying
Return the wok to the heat, then return the lobster tail to the wok together with the 1/2 small red bell pepper
cooked meat taken from the head, claws and legs. Add the salt, sugar, sesame oil, 1/2 green bell pepper, cut into wedges
and the chicken broth. Immediately stir in the thickening until you have a velvety 1 small onion, quartered
sauce that clings around the lobster pieces. Put aside while you prepare the noodles. 1 dried chili pepper, seeded and chopped
Cook the noodles in a large pot of boiling water until "al dente;" the time varies 1 large garlic clove, finely sliced
according to the type of noodles. They should be soft through to the center, but still 2 teaspoons finely sliced fresh ginger
firm to the touch. Drain, and rinse gently under cold water. Place the noodles back For Seasonings:
into a pot of hot water to heat again, drain, place in a bowl, and stir through a little 2 tablespoons sugar
salt and the cooked oil. 2 tablespoons white vinegar
Arrange the noodles in the clay pot, place the lobster over the noodles. Pour enough 2 tablespoons light soy sauce
of the liquid from the wok into the clay pot to a depth of about 1 inch. Place on a 2 tablespoons Shaoxing rice wine or dry sherry
moderately hot stove, and cook until the steam bursts through the lid. 2 tablespoons cornstarch, mixed with 2 teaspoons cold water, for thickening
Pour the Shaoxing rice wine down the side of the clay pot, simmer for a few seconds RECIPE METHOD
more, then take the claypot directly to the table. Wash the shrimp thoroughly under cold running water and pat dry with paper towels.
Do not open the lid until everybody is ready. The lid is then lifted off for everyone to Place the shrimp in a bowl, sprinkle with salt and pepper and the peanut oil and set
experience the first breath of its fragrance. aside to marinate while you prepare the other ingredients.
Nutrition Facts Combine the self-rising flour and cornstarch. Sprinkle the mixture over the shrimp
Serves 8 and toss through to coat. Sprinkle on a little cold water to create a light batter, and
Facts per Serving mix quickly to combine.
Calories: 506 Fat: 38g Carbohydrates: 21g Heat a wok, add the peanut oil and bring to a high heat until the oil is simmering.
Cholesterol: 186mg Sodium: 702mg Protein: 18g Reduce the heat to moderate, and deep-fry the shrimp for 3-4 minutes, gently stirring
Fiber: 1g % Cal. from Fat: 68% % Cal. from Carbs: 17% with chopsticks to separate and cook evenly. During the last few seconds of cooking,
Kung Pao Chicken Recipe add the bell peppers and onion and cook for about 5 seconds. Remove all of the
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen ingredients with a strainer and set aside on a plate.
Serves 4 Pour off most of the oil, leaving a good film of oil behind to coat the wok. Add the
Quick Asian stir-fries make especially satisfying weeknight dinners. Kung pao is chili, garlic and ginger and stir-fry for a few seconds; then add all of the seasonings
traditionally a seriously spicy dish, but we've given ours a moderate level of heat; feel ingredients. Stir in the cornstarch thickening and cook until velvety.
free to adjust the quantity of red-pepper flakes to suit your taste. Serve with steamed TO SERVE: Return the shrimp and the vegetables to the wok, toss quickly in the
rice. sauce and serve immediately.
RECIPE INGREDIENTS Nutrition Facts
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces Serves 4
5 tablespoons soy sauce Facts per Serving
2 tablespoons sherry Calories: 316 Fat: 18g Carbohydrates: 25g
1 tablespoon plus 2 teaspoons cornstarch Cholesterol: 101mg Sodium: 1244mg Protein: 13g
2 teaspoons sugar Fiber: 2g % Cal. from Fat: 51% % Cal. from Carbs: 32%
2 tablespoons white wine vinegar or rice vinegar Ma Po Tofu Recipe
2 teaspoons Asian sesame oil Source: Food & Wine
1/3 cup water 4 Servings
2 tablespoons cooking oil RECIPE INGREDIENTS
1/2 cup peanuts Marinade:
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces 1 tablespoon oyster-flavored sauce
1/4 teaspoon dried red pepper flakes 1 teaspoon cornstarch
RECIPE METHOD 1/2 pound ground pork or beef
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon 1 package (14 to 16 ounces) soft or regular tofu, drained
of the sherry, and the 1 tablespoon cornstarch. Sauce:
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 1/3 cup chicken broth
tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch. 2 tablespoons soy sauce
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. 1 1/2 teaspoons chili garlic sauce
Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the 1 teaspoon black bean garlic sauce
pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the 1 teaspoon cornstarch
red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with 1/2 teaspoon ground toasted Sichuan peppercorns
its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce 2 tablespoons cooking oil
mixture and the scallion tops and simmer until the chicken is just done, about 1 2 tablespoons minced garlic
minute longer. Stir in the peanuts. 1 fresh red chili pepper, minced
VARIATION RECIPE METHOD
CHINESE FOOD 25
Combine marinade ingredients in a bowl. Add pork and mix well. Let stand for 10 5 tablespoons Asian fish sauce
minutes. Cut tofu into 1/2 inch cubes. Combine sauce ingredients in a bowl; set 2 1/2 tablespoons fresh lime juice
aside. FOR THE NOODLES:
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and 1 pound dried Chinese lo mein noodles
chile pepper, and cook, stirring, until fragrant, about 10 seconds. Add pork and stir- 1/4 cup fresh cilantro leaves
fry for 2 minutes. Add tofu and sauce. Cook, stirring gently, until tofu is heated 1/4 cup salted peanuts
through and sauce boils and thickens. Place in a serving bowl and garnish with RECIPE METHOD
green onions. FOR THE LOBSTERS:
Nutrition Facts If using live lobsters, plunge them head first into a large saucepan of boiling water
4 Servings and cook until they are bright red all over, about 8 minutes. Using tongs, remove the
Facts per Serving lobsters to a bowl. When they are cool enough to handle, crack the claws and tail
Calories: 247 Fat: 15g Carbohydrates: 10g and remove all the meat. Slice the tail and claw meat 1/4 inch thick and refrigerate
Cholesterol: 21mg Sodium: 830mg Protein: 18g until ready to use.
Fiber: 0g % Cal. from Fat: 55% % Cal. from Carbs: 16% FOR THE SEAWEED:
Ma Po (Minced meat) Bean Curd Recipe Put the hijiki in a small bowl, add the boiling water and set aside until softened, about
Source: The Heritage of Chinese Cooking 15 minutes. In a small bowl, combine the soy sauce with the 1 teaspoon sugar and
Serves 6 1/4 teaspoon sesame oil. Drain the hijiki and add it to the bowl. Set aside for at least
The origin of this famous dish is traced to the Qing dynasty, during the reign of the 10 minutes.
Emperor Tong Zhi (1864-74). A charming story describes how a peasant woman in FOR THE PEAS:
Chengdu, the capital of Sichuan (Szechwan) province, once provided food and In a medium saucepan of boiling water, blanch the snow peas until bright green,
hospitality to the weary emperor. Among the dishes this woman devised and served about 1 minute. Using a slotted spoon, transfer the snow peas to the ice water to
to her noble guest was a humble dish of bean curd and ground (minced) meat. The stop the cooking. Drain and pat dry, then slice the snow peas lengthwise into thin
woman's culinary skill was so highly praised that royal edict pronounced the dish fit strips.
for a king and was thereafter to be named in honor of the creator. FOR THE DRESSING:
In Chinese custom, the woman was mature enough to be simply called In a bowl, combine the garlic, ginger, crushed red pepper, fish sauce, lime juice and
"grandmother" and as she was unfortunate enough still to bear the scars of the the remaining 2 tablespoons sugar and 1 teaspoon sesame oil. Stir in 5 tablespoons
scourge of smallpox, the dish was rather unkindly called pockmarked grandmother's of water.
bean curd. Her fame spread far and wide, and today on the Wanfu Bridge in FOR THE NOODLES:
Chengdu one can still sample the same culinary joys as the Emperor Tong zhi at the Bring a large saucepan of water to a boil. Add the noodles and cook, stirring, until al
original house of "Ma Po." dente, about 4 minutes. Drain the noodles in a colander and return them to the
Other necessary recipes: saucepan. Fill the pan with cold water and swirl the noodles around, then drain.
Family Chicken Broth Repeat the process one more time. Drain the noodles well.
RECIPE INGREDIENTS TO SERVE:
2 cups peanut oil, for deep-frying In a large bowl, combine the noodles with the lobster, snow peas and the hijiki and
6 oz ground pork its marinade. Toss well, using clean hands or tongs. Add the fish sauce dressing and
1 tablespoon Chinese chili paste (available at Chinese stores) the cilantro leaves, season with pepper and toss well. Turn the salad out onto a large
1/2 cup chicken stock platter, sprinkle the peanuts on top and serve.
1 tablespoon mushroom soy sauce (available at Chinese stores) WINE RECOMMENDATION:
8 cakes fresh bean curd (available at Chinese stores), roughly diced A straightforward Riesling with a hint of sweetness will underscore the richness of
For Sauce: the lobster and balance the Asian flavors of the seaweed and fish sauce. Consider
1/2 cup Family Chicken Broth the 1994 Sichel Piesporter Goldtršpfchen Riesling SpŠtlese from Germany or the
1/2 teaspoon salt 1993 Columbia Winery Cellarmaster's Reserve Johannisberg Riesling from
1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry Washington State.
1 tablespoon cornstarch Nutrition Facts
1 tablespoon light soy sauce Serves 4
2 scallions, finely chopped Facts per Serving
1 tablespoon Sichuan peppercorns (fagara, available at Chinese stores), toasted and Calories: 548 Fat: 9g Carbohydrates: 99g
crushed (see Note below) Cholesterol: 39mg Sodium: 2028mg Protein: 28g
RECIPE METHOD Fiber: 17g % Cal. from Fat: 15% % Cal. from Carbs: 72%
Pour the groundnut oil into a wok and heat until it begins to smoke. Deep-fry the Lemon Grass Szechwan Chicken Recipe
ground pork until it changes color (about 1 minute). Strain off the excess oil. Source: McCormick®
Combine the chili paste and chicken broth. Add the mushroom soy sauce and the Makes 4 Servings
chili paste mixture to the wok and bring to a boil. Simmer for 3-4 minutes. Add the This restaurant-quality recipe Makes a beautiful presentation with its golden colored
bean curd and cook for 3 minutes. Add all of the sauce ingredients, and stir in the chicken breasts covered with glaze and served over rice.
scallions. RECIPE INGREDIENTS
Place on a serving plate and sprinkle with the Sichuan pepper. 1 cup water, divided
NOTE: Roast the Sichuan peppercorns over low heat in a dry wok, gently stirring 4 stalks McCormick® Gourmet Collection™ Lemon Grass
until they become "fragrant" (3-4 minutes). Remove and crush them to a "pepper 2 tablespoons fresh lime juice (about 1 lime)
mill" texture (use a coffee or spice grinder), then store them in a screw-top jar. 1 tablespoon sugar
Calories: 382 Fat: 28g Carbohydrates: 24g 1 teaspoon McCormick® Gourmet Collection™ Szechwan Seasoning
Fiber: 2g % Cal. from Fat: 66% % Cal. from Carbs: 25% 4 boneless, skinless chicken breast halves
Lobster Lo Mein Salad Recipe 1 tablespoon vegetable oil
Source: Food & Wine 2 teaspoons cornstarch
Serves 4 2 cups hot cooked rice
Asian wheat noodles have a tender texture that befits this delicate salad. Look for RECIPE METHOD
dried Chinese lo mein or Japanese somen or hiyamugi noodles. Microwave 1/2 cup water in a glass bowl at HIGH 1 minute. Cut lemon grass into 1-
The noodles and fish sauce are available at well-stocked supermarkets and Asian inch pieces; add to water, cover and let stand 5 minutes.
markets, and the seaweed at Asian markets and health food stores. Process lemon grass mixture, lime juice, sugar, Szechwan seasoning and salt in a
RECIPE INGREDIENTS food processor or blender 30 seconds or until blended.
For the Lobsters: Place chicken in a shallow dish or self-closing plastic bag; add lemon grass mixture.
Four 1- to 1 1/4 -pound live lobsters or 1 to 1 1/4 pounds cooked lobster meat Cover and let stand 15 minutes.
For the Seaweed: Remove chicken from marinade, reserving marinade. Cook chicken in hot oil in a
1 tablespoon dried Japanese hijiki seaweed large skillet over medium heat 7-9 minutes on each side or until done. (Be careful not
1/2 cup boiling water to over-brown chicken). Remove from skillet; set aside.
2 teaspoons soy sauce Add reserved marinade to skillet and cook, stirring constantly, 3 minutes. Mix
2 tablespoons plus 1 teaspoon sugar remaining 1/2 cup water and cornstarch; stir into marinade and cook, stirring
1 1/4 teaspoons Asian sesame oil constantly, 2 minutes or until slightly thickened. Pour glaze through a fine wire-mesh
For the Peas: strainer into a bowl, discarding solids. Serve chicken over rice; pour glaze over
1/4 pound snow peas chicken.
Ice water This recipe was developed for McCormick® by Southern Living Cooking School.
For the Dressing: Nutrition Facts
2 garlic cloves, minced Makes 4 Servings
1 teaspoon finely grated fresh ginger Facts per Serving
1/2 teaspoon crushed red pepper, or more to taste Calories: 309 Fat: 5g Carbohydrates: 42g
CHINESE FOOD 26
Fiber: 1g % Cal. from Fat: 15% % Cal. from Carbs: 54% This is one of the gentler dishes to come from the great western province of Sichuan
Lamb in Honey Sauce Recipe (Szechwan). The recipe uses a typical Sichuanese blend of aromatics (the
Source: The Heritage of Chinese Cooking Sichuan/Szechwan wild pepper, chilis, ginger, scallions/spring onions and sugar),
Serves 4 with the surprise addition of orange zest (rind).
Little is written about lamb in Chinese cooking as it plays a relatively small role in I suspect this last innovation has been "borrowed" from the South, where the idea of
China's gastronomy. Most Chinese find the odor of mutton disagreeable. But using fresh fruits with meats is popular, many classic Cantonese dishes calling for
because the texture of the meat is excellent, Chinese cooks take time and care in dried fruits and peel, particularly mandarine (tangerine ) peel.
preparing lamb to minimize its less attractive features and maximize the best. RECIPE INGREDIENTS
This recipe was reputedly created exclusively for the Dowager Empress Cixi of the For Marinade:
Quig dynasty (AD 1644-1911), whose royal taste was for many concoctions made 2 teaspoons light soy sauce
with honey. 1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
Honey is probably the oldest and most respected sweetener in China, dating from as Good pinch of salt
early as Tang (AD 618-906), when the bees of most of northern China provided Good pinch of white pepper
honey for the palace tables of Changan (now Xian). Good pinch of roasted Sichuan peppercorns (fagara) (available at Chinese stores)
RECIPE INGREDIENTS 1/2 teaspoon sugar
1/2 pound lean boneless lamb 1 teaspoon cornstarch, mixed with 1 tablespoon cold water, for thickening
1 tablespoon hoisin sauce (available from Chinese stores) 1 lb skinless, boneless chicken breasts, cut into 2-inch finger lengths
1/2 teaspoon sesame oil 1/2 teaspoon chili oil
2 tablespoons cornstarch 3 tablespoons groundnut peanut oil
3 tablespoons peanut oil 1 teaspoon shredded fresh ginger
For Seasonings: 4 scallions, white parts cut crosswise into 2-inch lengths; green parts sliced
1 tablespoon light soy sauce diagonally into 2-inch lengths
1 teaspoon brown vinegar 1 dried red chili, seeded and chopped
1 teaspoon Shaoxing rice wine (available at Chinese stores) or dry sherry 2 tablespoons fresh orange zest julienne
1 teaspoon ginger juice (use a garlic press) 1 tablespoon Shaoxing rice wine, or dry sherry
1 teaspoon honey For Sauce:
2 teaspoons sugar 1/2 teaspoon cornstarch
1/2 teaspoon cornstarch 1 tablespoon chicken broth
RECIPE METHOD 2 tablespoons light soy sauce
Slice the lamb across the grain into thin slices. Place in a dish and mix well with the RECIPE METHOD
hoisin sauce and sesame oil. Dust with the cornstarch to coat the meat pieces Combine all of the marinade ingredients and add the chicken pieces. Work in well
evenly. with the fingers. Allow to stand for 30 minutes. Sprinkle in the chili oil.
Heat the peanut oil in a preheated wok until moderately hot. Stir-fry the lamb for 1-2 Heat the groundnut oil in a preheated wok until the oil begins to smoke. Add the
minutes, stirring constantly with chopsticks to separate the slices. Remove and drain ginger, the white parts of the scallions and the dried chili and sauté briefly for 7-8
well. seconds. Add the chicken and stir-fry over maximum heat until the color changes
Pour off the oil, leaving 1 tablespoon behind, and stir in the seasonings ingredients. from pink to white (1-2 minutes.) Toss in the orange zest and mix. Sprinkle on the
Bring to a boil. Return the lamb to the wok and stir quickly over maximum heat until rice wine. Reduce the heat to low and gently stir-fry for another 2-3 minutes.
the seasoning ingredients coat the lamb slices. Serve immediately. Mix the sauce ingredients in a small bowl. Make a space in the center of the wok and
Nutrition Facts slowly pour in the sauce. Stir constantly until the sauce boils. Combine all the
Serves 4 ingredients thoroughly, and add the green parts of the scallions just before serving.
Facts per Serving Nutrition Facts
Cholesterol: 36mg Sodium: 318mg Protein: 12g Facts per Serving
Fiber: 0g % Cal. from Fat: 59% % Cal. from Carbs: 17% Calories: 164 Fat: 9g Carbohydrates: 3g
Kung Pao Pork Recipe Cholesterol: 42mg Sodium: 383mg Protein: 16g
Source: Cooking Light magazine Fiber: 1g % Cal. from Fat: 49% % Cal. from Carbs: 7%
Yield: 4 Servings Pan-Seared Tuna With Onion-Soy Vinaigrette Recipe
RECIPE INGREDIENTS Source: Cooking Light magazine
For Marinade: Yield: 4 Servings
1 (3/4-pound) pork tenderloin RECIPE INGREDIENTS
1 tablespoon minced peeled fresh ginger 1/2 cup rice vinegar
1 tablespoon bottled minced garlic 1/4 cup grated fresh onion
1 teaspoon cornstarch 1/4 cup low-sodium soy sauce
2 teaspoons low-sodium soy sauce 1 teaspoon vegetable oil
1 teaspoon water Dash of pepper
1 teaspoon sake (rice wine) 2 cups (2-inch) julienne-cut carrot
Remaining Ingredients: 2 cups (2-inch) julienne-cut celery
1 (8-ounce) package Chinese-style plain noodles 2 cups (2-inch) julienne-cut cucumber
1 tablespoon vegetable oil 1 teaspoon vegetable oil
2 cups (1/4-inch) sliced green bell pepper 4 (6-ounce) tuna steaks
1 (8-ounce) package shredded carrot 1/4 teaspoon salt
1/4 cup water 1/4 teaspoon coarsely ground pepper
1 1/2 tablespoons thinly sliced green onions Red onion slices (optional)
2 tablespoons chili garlic sauce Celery leaves (optional)
1 tablespoon lemon juice Lemon slices (optional)
1/4 cup chopped dry-roasted peanuts RECIPE METHOD
RECIPE METHOD Combine first 5 ingredients in a small bowl. Stir well, and set aside. Combine carrot,
TO PREPARE MARINADE: Trim fat from the pork, and cut into 1/2-inch wide strips. celery, and cucumber in a bowl, and toss well.
Combine pork and the next 6 ingredients (pork through sake), and let mixture stand 5 Brush oil over tuna, and sprinkle with salt and pepper. Place a large nonstick skillet
minutes. over medium-high heat until hot. Add tuna, and cook 3 minutes on each side or until
Prepare noodles according to package directions, omitting salt; keep warm. desired degree of doneness. Remove from skillet, and cool. Cut tuna diagonally
Heat oil in a large nonstick skillet over medium-high heat. Add the pork mixture, and across grain into thin slices.
stir-fry for 3 minutes or until pork loses its pink color. Add the sliced bell pepper and Arrange 1 1/2 cups carrot mixture on each of 4 plates; top with tuna slices. Drizzle 2
shredded carrot, and stir-fry 1 minute. Stir in 1/4 cup water, onions, chili garlic sauce, tablespoons vinaigrette over each serving. Garnish with red onion slices, celery
and juice, and cook 2 minutes. Serve over noodles, and sprinkle with peanuts. leaves, and lemon slices, if desired.
Serving size: 1 cup stir-fry, 3/4 cup noodles, and 1 tablespoon nuts Nutrition Facts
Nutrition Facts Yield: 4 Servings
Yield: 4 Servings Facts per Serving
Fiber: 4g % Cal. from Fat: 25% % Cal. from Carbs: 46% Mongolian Chicken Recipe
Chili Chicken with Orange Peel Recipe Source: The Heritage of Chinese Cooking
Source: The Heritage of Chinese Cooking Serves 4
CHINESE FOOD 27
Despite being conquerors and overlords, the Mongols were never really assimilated Nutrition Facts
into China. And although the Mongols were already rulers of a world empire, the Han 4 Servings
Chinese looked down on them as barbarians. Facts per Serving
New skills and new foods were introduced with the new rule, but the Chinese Calories: 461 Fat: 13g Carbohydrates: 57g
maintained that all their conquerors had to offer by way of food was goat's milk and Cholesterol: 57mg Sodium: 374mg Protein: 28g
smelly cheese. Yet some dishes were adopted and have stayed, most notably the Fiber: 3g % Cal. from Fat: 25% % Cal. from Carbs: 49%
Mongolian hot pot, stewed lamb dishes and stronger-tasting meat dishes, such as Orange Beef Recipe
Mongolian chicken, with its emphasis on a full-flavored sauce of garlic, chilis, onions Source: The Heritage of Chinese Cooking
and the pungent ground bean sauce. Serves 4
Other necessary recipes: Chieh translates as "lucky one" and describes the beloved mandarin (tangerine) tree.
Family Chicken Broth As an ornamental shrub, the mandarin orange is traditionally displayed in the home
RECIPE INGREDIENTS to celebrate Chinese New Year. As a high-quality fruit, it is a much sought-after
For Marinade: cooking ingredient, especially for its peel, when dried.
2 teaspoons peanut oil Beef is considered by the Chinese to be too strong in "meat" flavor and is "married"
1/4 teaspoon salt to contrasting and often sweet ingredients, such as the fruit in this dish, to render it
1/4 teaspoon sugar more palatable.
2 teaspoons cornstarch RECIPE INGREDIENTS
10 oz boneless, skinless chicken breasts, cut on the diagonal into 1/4-inch thick and 2 cups peanut oil
2-inch long slices 1/2 pound beef sirloin (topside), thinly sliced
1/2 teaspoon minced (finely chopped) garlic 1/4 cup vinegar
2 teaspoons freshly ground dried chili 1 tablespoon sugar
1/2 teaspoon finely chopped onion 1/2 teaspoon salt
2 teaspoons cold water 1 tablespoon dark soy sauce
2 teaspoons sugar 1 tablespoon light soy sauce
1 tablespoon peanut oil 2 pieces dried mandarin (tangerine) peel (available at Chinese stores), soaked in
1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry warm water for 45 minutes, and then shredded
1/3 cup Family Chicken Broth Finely shredded orange zest, for garnish
1 teaspoon dark soy sauce RECIPE METHOD
4 Chinese dried mushrooms (available at Chinese stores), soaked in warm water for Heat the peanut oil in a wok to moderately hot. Deep-fry the beef slices until the beef
45 minutes, rinsed, water squeezed out, stems discarded, and caps halved changes color. Remove with a slotted spoon and drain on a paper towel. Pour off the
1/2 small red bell pepper, cut into 1-inch triangles oil from the wok.
3 scallions (spring onions), mainly white parts, cut into 2-inch lengths Add all of the remaining ingredients, except the orange zest, to the wok and simmer
1/2 teaspoon cornstarch, mixed with 2 teaspoons cold water, for thickening together for 2 minutes.
1 teaspoon sesame oil Return the beef slices to the wok and cook in the sauce over moderate heat until the
2 teaspoon ground bean sauce (mo si jeung) (available at Chinese stores) sauce is reduced sufficiently to coat the meat pieces and most of the sauce has been
RECIPE METHOD reduced.
Mix the marinade ingredients together and marinate the chicken while you prepare Toss the finely shredded orange zest through and serve.
all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Nutrition Facts
Combine the ground bean sauce, water, and sugar. Serves 4
Heat a wok, add the peanut oil, and swirl the surface with oil. Stir-fry the garlic Facts per Serving
mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Calories: 295 Fat: 25g Carbohydrates: 5g
Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to Cholesterol: 38mg Sodium: 769mg Protein: 13g
combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high Fiber: 0g % Cal. from Fat: 76% % Cal. from Carbs: 7%
heat for 2-3 minutes. Then, reduce the heat a little, and stir in the thickening mixture Peking Duck Recipe
for a few seconds. Source: The Heritage of Chinese Cooking
Finally, add the sesame oil, which will impart a beautiful fragrance and richness to Serves 8
the dish. Serve hot. The fame of this dish goes far beyond its place of origin. Throughout most of the
Nutrition Facts world today, Peking duck is synonymous with Chinese haute cuisine. Not only is it
Serves 4 acclaimed for its exquisite skin, crisp and melting over a fine layer of succulent fat,
Facts per Serving but perhaps even more for the formal ritual that must accompany the serving of the
Calories: 280 Fat: 20g Carbohydrates: 8g remarkable dish.
Cholesterol: 52mg Sodium: 263mg Protein: 16g There is an undoubted element of theater in its presentation: the famed duck is first
Fiber: 1g % Cal. from Fat: 64% % Cal. from Carbs: 11% wheeled out of a trolley by its creator, resplendent in white and complete with white
Orange Beef Recipe gloves. The duck is thus displayed in its full glory for the approval of the patrons
Source: Cooking Light magazine before the masterful slicing of square pieces of crisp skin is performed in full view of
4 Servings the diners.
RECIPE INGREDIENTS The unique manner of wrapping each delicious morsel in a thin mu shu pancake and
1 1/2 cups (1 5 1/4-ounce bag) uncooked instant rice eating it with a judicious amount of sauce is a refinement that could easily be what I
3 tablespoons orange juice consider the first concept of nouvelle cuisine.
1 tablespoon rice vinegar RECIPE INGREDIENTS
1 teaspoon cornstarch For Duck:
1 teaspoon dark sesame oil 1 roasting duck, 4 1/2 lb
1/4 teaspoon salt 1 teaspoon five spice powder (available at Chinese stores)
1/8 teaspoon crushed red pepper 1 teaspoon salt
1 pound flank steak 2 teaspoons light soy sauce
1 teaspoon vegetable oil 1 piece of shallot
1 tablespoon minced peeled fresh ginger 5 pieces of star anise (available at Chinese stores)
2 teaspoons grated orange rind 3 tablespoons maltose available at Chinese stores)
2 teaspoons bottled minced garlic 2 tablespoons white vinegar
2 tablespoons lemon juice For Mu-Shu Pancakes:
2 tablespoons sherry 1 cup all-purpose flour, sifted
1 tablespoon low-sodium soy sauce 2/3 cup boiling water
2 cups broccoli florets 1 tablespoon groundnut peanut oil
1/2 cup diagonally sliced carrot Scallions, for garnish
1 (8-ounce) can sliced water chestnuts, drained Hoisin sauce (available at Chinese stores), for serving
Cook rice according to package directions, and keep warm. FOR DUCK: Put a kettle of water on to boil. Wash and dry the duck thoroughly. Mix
Combine orange juice and next 5 ingredients (orange juice through pepper); set all of the filling ingredients together and place the filling into the cavity of the duck.
aside. Sew up the opening with a needle and thread. Pour the boiling water over the entire
Trim fat from steak, and cut into thin slices. Heat oil in a large nonstick skillet until body of the duck. The skin will tighten and immediately separate from the flesh.
hot. Add ginger, orange rind, and garlic; saute for 3 minutes or until lightly browned. Heat the maltose with the vinegar until the maltose dissolves. Gently rub the mixture
Add beef, lemon juice, sherry, and soy sauce; stir-fry for 2 minutes. Add broccoli, over the duck. Hang the duck in a drafty place to dry for at least 6 hours (overnight is
carrot, and water chestnuts; stir-fry 3 minutes or until crisp tender. Stir in orange juice a good idea).
mixture; stir-fry 2 minutes. Serve over rice. Preheat the oven to 375 degrees F. Roast the duck on a rack for about 1 hour, or
Serving size: 1 cup stir-fry and 3/4 cup rice until the skin is crisp and reddish-brown.
CHINESE FOOD 28
FOR MU-SHU PANCAKES: Place the flour in a small mixing bowl, quickly pour in Nike Stir-Fried Vegetables and Pasta Recipe
the boiling water and mix together as quickly as possible. (it is important that the Source: Burt Wolf's Table
water be at a good boil.) The mixture will be flaky. Add a pinch of salt and groundnut Makes 4 Servings
oil and work in. Continue to stir for 2 minutes, until the mixture becomes soft and RECIPE INGREDIENTS
pliable, yet a little firm. 1 tablespoon vegetable oil
Divide the dough into two equal parts. Roll out each piece of dough into a sausage- 2 tablespoons sesame oil
like roll about 2 inches thick by 4 inches long. Cut each roll into 4 pieces. On a lightly 2 teaspoons finely chopped fresh ginger
floured surface, roll each piece into a 6-inch circle. 2 teaspoons finely chopped garlic
Grease the bottom of a flat skillet (frying pan) with a little groundnut oil and fry each 6 cups cut-up mixed vegetables, such as carrots, broccoli, scallions, red and yellow
pastry circle, one at a time, on low to moderate heat. Move the pan occasionally to bell peppers, zucchini, or yellow squash
prevent the pancakes from burning. 1 cup bean sprouts
Turn the pancake onto the other side when small bubbles appear. Keep covered with 3 tablespoon hoisin sauce
a damp tea towel until all the pancakes are cooked and ready to serve. 1 tablespoon soy sauce
TO SERVE: Serve the duck with the mu shu pancakes, scallions and hoisin sauce. 1 tablespoon water
Nutrition Facts 3/4 pound spaghetti, cooked, drained, and tossed with a little vegetable oil, to
Serves 8 prevent the strands from sticking together
Facts per Serving RECIPE METHOD
Calories: 313 Fat: 17g Carbohydrates: 19g In a large sauté pan or wok over medium heat, warm the vegetable oil and 1
Cholesterol: 71mg Sodium: 469mg Protein: 20g tablespoon of the sesame oil. Add the ginger and garlic and cook, stirring, for 1
Fiber: 1g % Cal. from Fat: 49% % Cal. from Carbs: 24% minute.
Orange Ginger Shrimp Skewers Recipe Raise the heat to high, add the vegetables, and cook, stirring, for 5 minutes. Add the
Source: Cooking Light magazine sprouts and stir.
8 servings (serving size: 1 skewer) Add the hoisin sauce, soy sauce, remaining tablespoon of sesame oil, and the water.
Instead of grilling this recipe in a pan, you can cook the skewers under the broiler. Stir to blend.
RECIPE INGREDIENTS Add the cooked spaghetti, toss to combine, and serve.
1/2 cup fresh orange juice (about 2 oranges) Nutrition Facts
2 tablespoons minced green onions Makes 4 Servings
1 tablespoon minced peeled fresh ginger Facts per Serving
1 tablespoon minced fresh cilantro Calories: 308 Fat: 12g Carbohydrates: 45g
2 tablespoons rice vinegar Cholesterol: 0mg Sodium: 472mg Protein: 8g
2 tablespoons low-sodium soy sauce Fiber: 7g % Cal. from Fat: 35% % Cal. from Carbs: 58%
1 tablespoon vegetable oil Mushroom Fried Rice Recipe
2 teaspoons grated orange rind Source: Quick from Scratch - Vegetable Main Dishes
1 minced hot red chile (optional) Serves 4
1 pound large shrimp, peeled and deveined The quickest, and most authentic way to make this hearty version of a Chinese-
2 oranges, peeled, cut in half and quartered restaurant favorite is to start with leftover rice (you'll need about three cups). But
Cooking spray even if you start with raw rice, you'll still be ready to eat in well under an hour.
RECIPE METHOD RECIPE INGREDIENTS
Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate For Rice:
in refrigerator 15 minutes. 1 1/2 cups long-grain rice
Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters For Mushrooms:
alternately onto each of 8 (8-inch) skewers 3 tablespoons cooking oil
Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 1/2 pound cremini mushrooms, sliced thin
4 minutes on each side or until done, basting with reserved marinade. 1/2 pound shiitake mushrooms, stems removed, caps sliced
Nutrition Facts 1/2 pound white mushrooms, sliced thin
8 servings (serving size: 1 skewer) 1/4 teaspoon dried red pepper flakes
Facts per Serving 1 tablespoon grated fresh ginger
Calories: 104 Fat: 3g Carbohydrates: 7g 6 scallions including green tops, sliced thin
Fiber: 1g % Cal. from Fat: 26% % Cal. from Carbs: 27% 1/4 cup soy sauce
Pan-Seared Tuna With Onion-Soy Vinaigrette Recipe 1/2 cup frozen peas
Source: Cooking Light magazine 1 teaspoon Asian sesame oil
Yield: 4 Servings RECIPE METHOD
RECIPE INGREDIENTS FOR RICE: Bring a medium pot of salted water to a boil. Stir in the rice and boil until
1/2 cup rice vinegar just done, about 10 minutes. Drain the rice and set aside to cool.
1/4 cup grated fresh onion FOR MUSHROOMS: Meanwhile, in a large nonstick frying pan or wok, heat 1
1/4 cup low-sodium soy sauce tablespoon of the cooking oil over moderately high heat. Add half the mushrooms
1 teaspoon vegetable oil and cook, stirring frequently, until the mushrooms are tender and golden, about 5
Dash of pepper minutes. Transfer to a plate. Repeat with the remaining mushrooms and another
2 cups (2-inch) julienne-cut carrot tablespoon of the cooking oil. Add these mushrooms to the plate.
2 cups (2-inch) julienne-cut celery TO ASSEMBLE: In the same frying pan, heat the remaining tablespoon of cooking
2 cups (2-inch) julienne-cut cucumber oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook,
1 teaspoon vegetable oil stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and
4 (6-ounce) tuna steaks add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas
1/4 teaspoon salt and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes.
1/4 teaspoon coarsely ground pepper Remove the pan from the heat and stir in the sesame oil.
Red onion slices (optional) VEGETABLE TIP: Most people throw away shiitake stems because they're tough.
Celery leaves (optional) But you can simmer them gently in stock, or any liquid, until they're tender. If that's
Lemon slices (optional) too much trouble, just save them to add flavor to stock.
RECIPE METHOD WINE RECOMMENDATION: Salty, sweet, and hot Asian food lends itself as no
Combine first 5 ingredients in a small bowl. Stir well, and set aside. Combine carrot, other cuisine to the fruity piquancy of German rieslings. Try a simple Qualitaswein
celery, and cucumber in a bowl, and toss well. bestimmter Anbaugebiete (QbA) from the Mosel for best effect.
Brush oil over tuna, and sprinkle with salt and pepper. Place a large nonstick skillet Nutrition Facts
over medium-high heat until hot. Add tuna, and cook 3 minutes on each side or until Serves 4
desired degree of doneness. Remove from skillet, and cool. Cut tuna diagonally Facts per Serving
across grain into thin slices. Calories: 433 Fat: 12g Carbohydrates: 70g
Arrange 1 1/2 cups carrot mixture on each of 4 plates; top with tuna slices. Drizzle 2 Cholesterol: 0mg Sodium: 1238mg Protein: 10g
tablespoons vinaigrette over each serving. Garnish with red onion slices, celery Fiber: 5g % Cal. from Fat: 25% % Cal. from Carbs: 65%
leaves, and lemon slices, if desired. Mu Shu Duck Recipe
Nutrition Facts Source: Casual Cuisines of the World - Far East Cafe
Yield: 4 Servings Serves 8
Facts per Serving This variation of the popular mu shu pork is made with the Cantonese barbecued
Calories: 323 Fat: 11g Carbohydrates: 11g duck available at most Chinese delicatessens. Use only the breast meat from the
Cholesterol: 65mg Sodium: 681mg Protein: 41g duck for this simple recipe and reserve the rest for another use. Alternatively, you
Fiber: 3g % Cal. from Fat: 31% % Cal. from Carbs: 14% can marinate and grill a fresh duck breast.
CHINESE FOOD 29
Other necessary recipes: 1/2 teaspoon cornstarch
Mandarin Pancakes 1/4 teaspoon salt
Helpful Hints: 1 tablespoon cooking oil
Vegetables & Grains, Frying 1 teaspoon minced ginger
RECIPE INGREDIENTS 4 cups chicken broth
8 Mandarin pancakes or frozen spring roll wrappers, thawed 1/2 cup straw mushrooms
1/4 cup dried lily buds 1/3 cup frozen peas
1/4 cup dried wood ear mushrooms 1 tomato, peeled and diced
1 whole barbecued duck breast (see note above) 1/2 package (8 ounces) soft tofu, drained and cut into cubes
2 tablespoons peanut or corn oil For Seasonings:
2 extra-large eggs, beaten 2 teaspoons soy sauce
1/2 teaspoon salt 1 teaspoon sesame oil
1 teaspoon peeled and finely minced fresh ginger 2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
1 cup julienned, peeled carrot 1 egg white, beaten
1 1/2 cups finely shredded green cabbage or napa cabbage RECIPE METHOD
1/4 teaspoon sugar FOR SEAFOOD: Combine shrimp, scallops, and marinade ingredients in a bowl; stir
Big pinch of ground white pepper to coat. Let stand for 10 minutes.
1 tablespoon Chinese rice wine or dry sherry TO ASSEMBLE: Place a saucepan over medium heat until hot. Add the oil, swirling
2 teaspoons soy sauce, or to taste to coat sides. Add ginger, shrimp, and scallops; stir-fry for 1 minute. Add chicken
1 teaspoon Asian sesame oil broth; bring to a boil. Add straw mushrooms, peas, tomato, tofu, and seasonings;
2 green onions, finely slivered cook for 1 to 2 minutes. Add cornstarch solution; cook, stirring, until soup thickens.
Fresh cilantro leaves for garnish Reduce heat to low; slowly drizzle in egg white, cook, stirring constantly, until egg
Hoisin sauce for serving white sets. Pour into a soup tureen and serve.
RECIPE METHOD Recipe created by Martin Yan.
If you are making homemade pancakes, prepare them in advance and keep warm. Nutrition Facts
Place the lily buds and mushrooms in separate small bowls. Add warm water to Serves 6
cover to each bowl and let stand until soft and pliable, about 10 minutes. Drain both Facts per Serving
bowls. Pinch off and discard the hard tips from the lily buds; set aside. Pinch off and Calories: 125 Fat: 5g Carbohydrates: 7g
discard the hard centers from the mushrooms. Tightly roll up each mushroom, then Cholesterol: 32mg Sodium: 425mg Protein: 13g
cut crosswise into thin slivers. Set the lily buds and mushrooms aside. Fiber: 1g % Cal. from Fat: 36% % Cal. from Carbs: 22%
Cut the breast meat from the duck bones and discard the bones. Using a paper Salt & Pepper Prawns or Shrimp Recipe
towel, pat the excess grease from the breast. Cut the breast with the skin into Source: Burt Wolf's Local Flavors, San Francisco, California
julienned strips about 3/8 inch wide. Set aside. Makes 4 Servings
Place a wok over medium-high heat. When it is hot, add 1 tablespoon of the oil. At the San Francisco restaurant Hawthorne Lane, Chef-Owner Anne Gingrass
When the oil is hot, add the eggs and stir to scramble. Cook, stirring, until soft- Serves superb California Cuisine, blending European, Asian and American
cooked, 1-2 minutes. Transfer the eggs to a plate, break them up into small morsels ingredients.
and set aside. RECIPE INGREDIENTS
Add the remaining 1 tablespoon oil to the wok. When the oil is hot, add the salt, For the Noodle Rolls:
ginger, carrot, cabbage and the reserved lily buds and wood ear mushrooms; stir-fry 4 ounces cellophane noodles (mung bean noodles)
until the cabbage begins to wilt, about 2 minutes. Add the sugar, white pepper, rice 3 tablespoons peanut oil
wine or sherry, soy sauce and reserved duck strips; stir-fry until fragrant and 4 shallots, thinly sliced
thoroughly mixed, about 1 minute. Stir in the sesame oil, then gently fold in the eggs. 1 tablespoon chopped garlic
Transfer the mixture to a warmed platter. Top with the green onions and cilantro 3/4 cup chicken stock
leaves. 1 tablespoon fish sauce
TO SERVE: Place the hoisin sauce in a small serving saucer. Set out the steamer 1/2 cup chopped scallions
basket or plate of pancakes or a plate of spring roll wrappers. 2 tablespoons chopped fresh cilantro
TO EAT: Smear 1-2 teaspoons hoisin sauce across the middle of a pancake. Spread Salt and freshly ground pepper
2-3 tablespoons filling over the sauce. Fold two opposite sides over and the bottom 8 rice paper wrappers
edge up to contain the filling and eat out of hand. 8 red leaf lettuce leaves
Nutrition Facts 1 cup julienne carrots
Serves 8 1 cup julienne peeled cucumber
Facts per Serving For the Sauce:
Calories: 207 Fat: 7g Carbohydrates: 26g 1 tablespoon olive oil
Cholesterol: 80mg Sodium: 448mg Protein: 10g 1 shallot, sliced
Fiber: 5g % Cal. from Fat: 30% % Cal. from Carbs: 50% 1 teaspoon minced garlic
Grilled Salmon with Peanut Hoisin Sauce Recipe 1 inch fresh ginger peeled & sliced crosswise
Source: Jif® 1 small jalapeno, sliced
To complete the dish, serve stir-fried vegetable rice on the plate. 1/4 red bell pepper, seeded and chopped
RECIPE INGREDIENTS 1/2 cup chopped scallions, whites only
1/2 cup Jif Creamy Peanut Butter 4 Szechuan peppercorns
1/2 cup hoisin sauce 1 tomato, chopped
1/2 cup finely chopped onions 2 oranges, peeled and flesh chopped
1/4 cup rice wine vinegar 1 cup Sake
1/2 cup water 1 cup Mirin
2-3 cloves minced garlic 2 tablespoons soy sauce
4 salmon filets (6 oz. each) 4 whole shrimp, roasted or sautéed
Crisco Cooking Spray 2 tablespoons veal stock
Salt and pepper 2 tablespoons chicken stock
1/2 cup chopped scallions Salt and freshly ground black pepper
RECIPE METHOD For the Szechuan Pepper Salt:
Combine all ingredients in a saucepan. Stirring constantly, bring to a boil. 2 tablespoons kosher salt
Reduce the heat and simmer for about 1 1/2 teaspoons Szechuan peppercorns
5 minutes, stirring often. For the Prawns or Shrimp:
Sauce can be made several days ahead of time and refrigerated. If it is too thick, just 16 large prawns or shrimp with heads and shells on
add a little water when heating it before serving. 1 1/2 cups rice flour
Spray the salmon filets with Crisco Cooking Spray on both sides, and season with 1 1/2 to 2 tablespoons Szechuan pepper salt
salt and pepper. Grill until done to your liking. Top each grilled salmon filet with warm 4 fresh cilantro sprigs
Peanut Hoisin Sauce and sprinkle with chopped scallions just before serving. RECIPE METHOD
Seafood and Tofu Soup Recipe FOR THE NOODLE ROLLS: Soak the cellophane noodles in a large bowl of warm
Source: Food & Wine water for 30 minutes. Drain the noodles in a colander, coarsely chop and set aside.
Serves 6 In a large skillet, over medium heat, heat the peanut oil and sauté the shallots and
RECIPE INGREDIENTS garlic for 2 minutes. Add the chicken stock and fish sauce and bring it to a boil. Add
4 ounces raw medium shrimp, shelled and deveined the noodles, reduce the heat to medium low and continue to cook until all of the
2 ounces bay scallops liquid has been absorbed, 3 minutes. Remove the pan from the heat and stir in the
For Marinade: scallions and cilantro and season to taste with salt and pepper. Transfer the noodles
CHINESE FOOD 30
to a bowl and allow to cool to room temperature. Cover with plastic wrap and In each serving bowl, place chopped scallions, 1/2 teaspoon of the hot chili bean
refrigerate until chilled. paste, 1 tea-spoon vinegar, 1 tablespoon light soy sauce, and a good pinch of
Dip the rice wrappers into a large shallow bowl of warm water until soft, about 10 Sichuan peppercorns. Divide the chicken broth equally among the bowls.
seconds. Lay the softened wrappers out on a damp towel. Lay a lettuce leaf down in Heat the groundnut oil in a preheated wok until almost smoking. Stir-fry the ground
the center of each wrapper and place an eighth of the carrots and cucumbers on top beef or pork until the color changes (about 1 minute). Add all of the seasonings and
of the lettuce leaf close to the bottom edge. Top with an eighth of the cooled noodles. combine well.
Roll the wrapper around the filling, rolling away from you, and fold in the sides. TO SERVE: Divide the noodles among the bowls so they are three-fourths filled. Top
Continue rolling, using water to seal the edge to create a cylinder that is about 4 with the cooked meat, and garnish with a little chopped scallion or cilantro. Just
inches long and 1 1/2 inches thick. Make rolls with the remaining ingredients. Place before eating, stir the noodles to mix with the seasonings.
the rolls on a damp paper towel and cover with plastic. NOTE: To crush the peppercorns, place the peppercorns into a hot dry wok or skillet
FOR THE SAUCE: In a large saucepan, over medium heat, heat the olive oil and and stir over low heat for 3-4 minutes, until the peppercorns are fragrant. Remove
sauté the shallot, garlic, ginger, jalapeno, bell pepper, scallions and peppercorns and grind in a coffee or spice grinder or blender, or place between 2 paper towels
until soft, 5 minutes. Add the tomato, oranges, Sake, Mirin, soy sauce, and fried and crush with a rolling pin.
shrimp and bring to a boil over high heat and reduce by about 2/3 to 3/4. Add the Nutrition Facts
veal and chicken stocks, return to a boil and reduce heat to medium to simmer until Serves 4
liquid has thickened enough to coat the back of a spoon, about 5 minutes. Strain the Facts per Serving
sauce through a fine mesh strainer, squeezing solids with a wooden spoon. Season Calories: 431 Fat: 21g Carbohydrates: 40g
to taste with salt and pepper, return the sauce to the pot and keep warm over low Cholesterol: 85mg Sodium: 1464mg Protein: 19g
heat. Fiber: 2g % Cal. from Fat: 44% % Cal. from Carbs: 37%
TO MAKE THE SZECHWAN PEPPER SALT: In a small sauté pan, over medium Scallops and Asparagus with Macadamia Nuts Recipe
heat, heat the salt and peppercorns until they just begin to smoke. Remove from the Source: The Heritage of Chinese Cooking
heat and allow to cool. Grind salt and peppercorns in a spice grinder until the Serves 6
peppercorns are the same size as the salt. Set aside. Apart from the Chinese having a natural love of fish and seafood, economic reasons
TO FRY THE PRAWNS: In a medium heavy pot, over medium heat, heat the oil to have made these two foods important staples in China. Among the shellfish eaten
350 degrees F. Mix the rice flour and the Szechwan peppercorn salt together in a most are shrimp (prawns), crabs, lobsters, abalone and scallops. Scallops are highly
large bowl. Toss the prawns in the mixture to coat, gently shaking off the excess. regarded and carefully prepared to bring out their delicacy. Dried scallops are a
Deep fry the prawns until they turn bright pink and the crust is crisp and begs to special delicacy used specifically for various dishes and commanding a fearsomely
brown, about 2 to 3 minutes depending on the size of the shrimp. high price.
TO SERVE: Ladle a quarter cup of sauce into 4 large shallow bowls. Cut each spring This dish of fresh scallops and asparagus with macadamia nuts is a fairly modern
roll into thirds and place six pieces into the center of each bowl. Cut the prawns in interpretation which with its use of nuts bears the unmistakable stamp of Cantonese
half from head to tail and arrange them around the rolls. Garnish with cilantro sprigs. cuisine.
Recipe courtesy of Chef-Owner Anne Gingrass, Hawthorne Lane, San Francisco, CA Other necessary recipes:
Nutrition Facts Family Chicken Broth
Makes 4 Servings RECIPE INGREDIENTS
Facts per Serving 1 pound scallops
Calories: 991 Fat: 17g Carbohydrates: 156g 5 oz fresh asparagus, sliced into 2-inch lengths
Cholesterol: 57mg Sodium: 4103mg Protein: 23g 6 pieces carrot, sliced decoratively
Fiber: 8g % Cal. from Fat: 15% % Cal. from Carbs: 63% 6 pieces bamboo shoots (available at Chinese stores), sliced decoratively
Shoulder Pole Carrying Noodles Recipe 3 tablespoons peanut oil
Source: The Heritage of Chinese Cooking 2 slices fresh ginger, 1/4 inch thick
Serves 4 1/2 clove garlic, finely chopped
There have always been street vendors in China who have made a living by selling 12 medium Chinese dried mushrooms (available at Chinese stores), soaked in warm
local specialties to the common folk. In the second century BC, the poet and water for 45 minutes, stems discarded and caps quartered
statesman Jia Yi proposed a chain of "take-away" restaurants on the northern 2 tablespoons Shaoxing rice wine or dry sherry
border, in order to attract China's chief barbarian scourge, the Mongols, to the side of 1/2 cup Family Chicken Broth
civilization. Whether his idea was put into practice or not is obscure, but certainly Salt
during the Song dynasty ( AD 960-1279), it was possible to get food, tea or wine at White pepper
almost any hour of the day or night in restaurants or in little stalls set up in the streets 1/2 teaspoon sugar
by the street vendors. 1 teaspoon cornstarch, mixed with a little cold water, for thickening
Shoulder pole carrying noodles is typical of the food sold by these entrepreneurial 1/2 cup whole macadamia nuts
vendors. If customers would not come into the restaurants, then the food would be 2 scallions, mainly the white parts, cut into 2-inch lengths
carried outside in baskets suspended on a bamboo pole across the shoulders in the RECIPE METHOD
normal manner of transporting goods. This dish is still popular in the streets (and Drop the scallops into a pot of boiling water and cook over high heat until the water
restaurants) of Sichuan (Szechwan) province today. comes back to a boil. Remove the scallops, drain, and set aside on a plate.
Other necessary recipes: Drop the asparagus, carrots, and the bamboo shoot pieces in a pot of boiling water.
Family Chicken Broth When the water returns to a boil, cook the vegetables for 20 seconds. Drain and set
RECIPE INGREDIENTS aside.
1/2 lb egg noodles, fresh or dried (available in the refrigerated section at Chinese Heat the peanut oil in a preheated wok until the oil begins to smoke. Sauté the ginger
stores) and garlic for 3-4 seconds.
1 tablespoon sesame oil Add the scallops and stir-fry over high heat for 30 seconds. Sprinkle on the rice wine
4 tablespoons chopped scallions then add the mushrooms, asparagus, carrot and bamboo shoots and toss all of the
2 teaspoons hot bean paste [chili] (available at Chinese stores) ingredients quickly together to combine.
4 teaspoons white vinegar Add the chicken broth, salt, pepper, and the sugar and toss together for 30 seconds.
1/4 cup light soy sauce Pour in the thickening mixture and stir until the sauce is lightly velvety. Toss in the
1 teaspoon Sichuan peppercorns (fagara, available at Chinese stores), roasted and macadamia nuts and scallions and serve immediately.
crushed, optional (see Note below) Nutrition Facts
1 cup Family Chicken Broth Serves 6
For Meat Seasonings: Facts per Serving
2 tablespoons peanut oil Calories: 245 Fat: 15g Carbohydrates: 13g
1/2 lb ground beef topside (sirloin) or ground pork Cholesterol: 25mg Sodium: 531mg Protein: 46g
1 tablespoon light soy sauce Fiber: 3g % Cal. from Fat: 55% % Cal. from Carbs: 21%
1/2 teaspoon salt Sherry-Braised Duck with Aromatic Spices Recipe
1 teaspoon sugar Source: Gatherings & Celebrations
1 tablespoon Shaoxing rice wine (available at Chinese stores ) or dry sherry Makes 4 Servings
Chopped scallions or cilantro leaves, for garnish RECIPE INGREDIENTS
RECIPE METHOD One (3-4 pound) Long Island duck, fresh or frozen and defrosted
FOR FRESH NOODLES: Drop the noodles into a pot of boiling water and stir to 6 scallions
separate. When the water comes to a boil again, add 1 cup of cold water and cook 1 1/2 cups dry sherry
until the water returns to a boil. Drain the noodles in a colander, rinse under cold 1/3 cup soy sauce
water and drain. Mix the noodles with the sesame oil. 6 quarter-size slices peeled ginger
FOR DRIED NOODLES: These vary in cooking time, according to the instructions on 3 whole star anise
the package (cook until they are tender but not soft). Place the noodles in a bowl and 2 1/2 cups water
mix in the sesame oil. Keep warm over a pot of hot water. 2 tablespoons sugar
8 dried shiitake mushrooms
1 medium turnip, peeled and cut into 1/2 moons
CHINESE FOOD 31
RECIPE METHOD 2 tablespoons red wine vinegar
Remove the gizzards and neck from the cavity of the duck. Trim the excess fat and 1/2 cup vegetable oil
skin from the duck's neck and tail. Cut off and discard the wing tips and tail. Pierce 1 tablespoon chopped garlic
the duck skin all over with the tines of a fork to help render the fat. 2 tablespoons chopped scallions
Heat a large skillet or wok. Carefully lower the duck, breast side down, into the pan 1/2 cup thinly sliced bamboo shoots
and sear the duck over medium heat until it is golden brown, about 10 minutes. Poke 1/4 pound snow peas
a wooden spoon into the duck and rotate the bird onto its side. Brown the bird for 5 1 teaspoon sesame seeds
to 7 minutes. Rotate and brown the bird on the other side and then the back, until all RECIPE METHOD
sides have been well browned and most of the duck fat has been rendered. Transfer Cut the beef filet into bite-sized pieces.
the duck to a plate and discard the rendered fat. In a small bowl, thoroughly combine the chili paste or hot sauce, cornstarch, sugar,
Lay the scallions in the center of a casserole that will fit the duck snugly. Place the sherry or rice wine, soy sauce, and vinegar. Set aside.
duck breast side down on the bed of scallions. (The scallions provide a buffer so the In a wok or a skillet, over high heat, heat the oil. Add the filet pieces and cook for
duck skin doesn't scorch.) Add the sherry, soy sauce, ginger, and star anise, bring to about 30 seconds, turning almost constantly. Remove the meat from the skillet and
a boil, and then add 1 1/2 cups of the water. Reduce the heat so the liquid simmers set aside. Discard all but 3 tablespoons of the oil.
gently. Baste the bird with the sauce, cover, and simmer the duck for 1 1/2 hours. Reheat the 3 tablespoons of oil over high heat. Add the garlic and scallions and stir-
Check the duck periodically to make sure the sauce is not simmering too quickly, and fry for 20 seconds. Add the bamboo shoots, snow peas, sesame seeds, and the
to baste the bird. steak and stir-fry for one minute. Stir in the soy sauce mixture and cook for 30
After the duck has simmered for 1 1/2 hours, poke a wooden spoon into the cavity seconds.
and turn the bird onto its back. Add the sugar to the braising liquid. Baste the duck Recipe reprinted by permission of Doubleday. All rights reserved.
and continue to braise, covered, for another hour. Check periodically to make sure Nutrition Facts
the sauce is simmering gently and to baste the duck. Makes 4 Servings
Bring the remaining 1 cup of water to a boil and pour it into a bowl with the dried Facts per Serving
shiitake mushrooms. Set aside for 20 minutes to hydrate. Once the mushrooms are Calories: 481 Fat: 37g Carbohydrates: 11g
soft, trim and discard their tough stems. Cholesterol: 70mg Sodium: 794mg Protein: 26g
When the duck is fully tender, carefully remove it to a plate with a pair of tongs and Fiber: 1g % Cal. from Fat: 69% % Cal. from Carbs: 9%
cover it with foil to keep warm. Strain the sauce and skim the fat from the surface, or Sesame Catfish with Szechwan Sauce Recipe
pour the liquid through a degreasing cup. Source: McCormick®
Return the sauce to the pan and simmer it with the mushrooms and turnip for 10 Makes 4 Servings
minutes. Crispy sesame catfish is served with a Szechwan dipping sauce for a special taste
To serve, slice the duck into serving pieces and arrange it on a large platter. Spoon treat.
the sauce and vegetables over the duck and serve warm or at room temperature. RECIPE INGREDIENTS
Nutrition Facts 1/3 cup lite soy sauce
Makes 4 Servings 2 tablespoons sugar
Facts per Serving 2 tablespoons rice wine vinegar
Calories: 1441 Fat: 125g Carbohydrates: 25g 2 1/2 tsp. McCormick® Gourmet Collection™ Szechwan Seasoning, divided
Cholesterol: 241mg Sodium: 1449mg Protein: 40g 1/2 teaspoon cornstarch
Fiber: 5g % Cal. from Fat: 78% % Cal. from Carbs: 7% 1 pound catfish fillets
Shanghai Shrimp with Spicy Peach Zinfandel Sauce Recipe 1/2 cup all-purpose flour
Source: bestdressedmeals.com 2 egg whites, lightly beaten
Yields 2 servings 1/4 cup McCormick® Gourmet Collection™ Sesame Seeds
A perfect dish for all with a discerning palate - taste sweet, sour, spicy and a Vegetable Oil
pleasant salty flavor at first bite. Serve over steamed basmati rice or a crisp bed of RECIPE METHOD
greens mixed with shredded cabbage for a bistro style salad. Bring soy sauce, sugar, rice wine vinegar, 1 teaspoon Szechwan seasoning, and
RECIPE INGREDIENTS cornstarch to a boil in a small saucepan over medium-high heat and cook, whisking
1 pound medium shrimp, peeled and deveined, (size 26-30 to a pound) constantly, 1 minute or just until thickened. Set sauce aside.
2 cloves minced garlic Sprinkle catfish evenly with remaining 1 1/2 teaspoons Szechwan seasoning. Dredge
1 tablespoon minced fresh gingerroot fillets in flour; dip in egg whites, and sprinkle with sesame seeds.
1/2 teaspoon crushed red chili flakes Pour oil to a depth of 1/4-inch in a large skillet; heat to 350 degrees F. Fry fish, in
1 tablespoon lime juice batches, 3 to 4 minutes on each side or until fish flakes with a fork. Drain on paper
2 tablespoons salted chinese black beans, soaked in water for 10 minutes (available towels. Serve immediately with sauce.
in Asian grocery stores), (optional) Nutrition Facts
2 tablespoons canola or peanut oil Makes 4 Servings
1 stalk celery, sliced thinly on the diagonal Facts per Serving
1 medium red onion, sliced thinly Calories: 373 Fat: 21g Carbohydrates: 25g
1/2 red pepper, sliced thinly Cholesterol: 49mg Sodium: 895mg Protein: 21g
1/2 cup snow peas, or sugar snap peas Fiber: 2g % Cal. from Fat: 51% % Cal. from Carbs: 27%
1/2 cup Crosse & Blackwell peach zinfandel chutney Sesame Beef Balls Recipe
2 tablespoons minced cilantro Source: The Heritage of Chinese Cooking
1/2 cup Mandarin orange sections, drained Serves 6
2 tablespoons chopped peanuts, (optional) Sesame seeds, known as hu ma ("foreign hemp") originated in the Mediterranean
RECIPE METHOD and in ancient Persia (Iran) and were introduced into China probably pre-Tang
Combine minced garlic, gingerroot, red chili flakes, lime juice and black beans in dynasty (AD 618). Reports of Iranian street vendors in China selling steamed
medium bowl. Add shrimp and marinate for 10 minutes. sesame seed bread date from Tang times.
Heat 1 tablespoon of the oil over high heat in a wok or large sauté pan. Add celery, The highly prized seeds, available in both black and white varieties, with black seeds
onion, pepper and peas, sauté for 1 minute keeping crisp and remove from the pan. being more often used as a garnish, are also valuable for the aromatic oil produced
In the remaining oil, add the shrimp and continue to sauté over high heat stirring from them.
constantly for 3-4 minutes until shrimp is cooked through. Add the cooked vegetables These meatballs would be regarded more as a snack food than a main meat dish,
back into the pan and add the Crosse & Blackwell Peach Zinfandel Chutney. principally because of the decorative appeal of the sesame seeds.
Combine all ingredients well, stirring constantly. Garnish with cilantro and Mandarin RECIPE INGREDIENTS
orange sections. If desired, sprinkle chopped peanuts over all. 1 pound finely ground beef sirloin (topside), rump or steak
Sesame Steak Recipe 1 clove garlic, minced
Source: Eating Well 1 teaspoon minced (finely chopped) fresh ginger
Makes 4 Servings 1/4 teaspoon pepper
The Lincoln Center complex of New York City's West Side is one of the town's 1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
cultural centers. The New York State Theatre, Metropolitan Opera, and Avery Fisher 1 tablespoon light soy sauce
Hall have made it a focal point for the arts, which of course, include the culinary A little egg
crafts. The area has become a magnet for restaurants, Shun Lee West, boasts the 2 tablespoons cornstarch
virtuoso, Michael Tong. The following is his rendition of an old oriental favorite. 4 cups groundnut peanut oil, for deep-frying
RECIPE INGREDIENTS For Sauce:
1 pound beef filet mignon 1 tablespoon vinegar
1 teaspoon Szechuan Chili+paste+with+garlic">Chili paste or hot sauce 1 tablespoon sugar
2 teaspoons cornstarch 2 tablespoons tomato ketchup
1-1/2 tablespoons sugar 1/2 teaspoon chili sauce
2 tablespoons dry sherry or rice wine 3 tablespoons lightly toasted sesame seeds
3 tablespoons soy sauce RECIPE METHOD
CHINESE FOOD 32
In a bowl, combine the ground beef with the garlic, ginger, pepper, rice wine, soy 10 coriander (cilantro) leaves
sauce, egg, and the cornstarch. Pound the mixture into the sides of the bowl several RECIPE METHOD
times. This techniques helps to expel air, resulting in a sticky homogenous mixture. In a heatproof bowl, soak the mushrooms in the boiling water for 30 minutes. Drain
Divide the beef mixture to make about 18 meatballs. and rinse the mushrooms. Cut off and discard the stems.
In a wok, heat the oil to about 350 degrees F. Add about 6 meatballs at a time and In a small saucepan, bring the chicken stock to a boil. Add the mushrooms, cover
deep-fry until golden brown. Remove and drain. partially and simmer over low heat for 20 minutes. Drain the mushrooms and cut
Mix the sauce ingredients together and set aside. them into 1/4 inch dice.
Drain off the oil from the wok, wipe out with a paper towel and pour the sauce In a small skillet, toast the sesame seeds over moderate heat, shaking the pan often,
mixture into the wok. Stir over low heat for a few seconds, then add the meatballs until the white sesame seeds turn a light tan, about 1 minute. Transfer the seeds to a
and sesame seeds to the sauce. Stir well for 1 minute for the sauce to coat the plate to cool.
meatballs. Transfer the meatballs to a serving plate and serve. In a small bowl, combine the cornstarch with the black soy sauce and honey. In
Nutrition Facts another bowl, mash the bean curd with a fork. Add the cornstarch mixture and diced
Serves 6 mushrooms and mix well. Transfer the bean curd to a 4-cup soufflé dish or other
Facts per Serving deep baking dish and smooth the top. Set the dish in a steamer and cover with a
Calories: 466 Fat: 41g Carbohydrates: 8g plate. Steam the bean curd until it has set, about 15 minutes. Sprinkle the bean curd
Cholesterol: 67mg Sodium: 260mg Protein: 16g with the sesame seeds, scallions and coriander leaves and serve hot.
Fiber: 1g % Cal. from Fat: 79% % Cal. from Carbs MAKE AHEAD: The recipe can be prepared through Step 3 up to 2 days ahead.
Shredded Pork Recipe Nutrition Facts
Source: The Heritage of Chinese Cooking 4 Servings
Yuxiang translates literally as "the flavor of fish." The term is a little puzzling as the Calories: 62 Fat: 2g Carbohydrates: 7g
dish does not taste like fish, nor is the sauce made from fish. However, the spices Cholesterol: 0mg Sodium: 166mg Protein: 5g
and seasonings in yuxiang sauce were used originally to flavor fish dishes, hence the Fiber: 1g % Cal. from Fat: 29% % Cal. from Carbs: 45%
meaning. Spicy Pork Stir-Fry Recipe
A dish bearing the term yuxiang will be an attractive bronze color and will have a Source: Cooking.com
sauce that exemplifies the Sichuanese (Szechwanese) love of combined flavors, 4 Servings
salt, sweet, sour, hot and pungent. Yuxiang shredded pork is another classic from Pork has always been popular in China. This colorful stir-fry pairs pork with ginger,
the West of China. chili, peppers, and bok choy or Chinese cabbage. For a spicier stir-fry, leave the
Other necessary recipes: seeds in the jalapeno chiles.
Family Chicken Broth Cooking.com Tip: Stir-frying is a quick way to get dinner on the table using only a few
RECIPE INGREDIENTS tools. Calphalon's flat bottom wok set comes complete with all the basics: a flat
For Marinade: bottom wok, lid and two utensils for stirring and serving. Traditionally, a Chinese wok
1 1/2 tablespoons cornstarch, dissolved in 2 tablespoons cold water has a rounded bottom but a flat bottom wok works best in American kitchens as it
Good pinch of salt can be used on both gas and electric stovetops. It also comes with a short rounded
10 oz lean pork, cut into 2 1/2-inch long julienne handle and a long handle for easy lifting and cooking, as well as a lid for steaming or
For Yuxiang Sauce: braising.
1 tablespoon minced fresh ginger RECIPE INGREDIENTS
3 large cloves garlic, minced For Marinade:
1 scallion, minced 1/4 cup soy sauce
2 teaspoons sugar 3 tablespoons mirin
1/8 teaspoon salt 2 tablespoons oriental sesame oil
2 tablespoons dark soy sauce 1 tablespoon dark brown sugar
1 tablespoon vinegar 1 1/2 pounds pork tenderloin, cut across grain into 1/4-inch-thick slices
1/4 cup Family Chicken Broth 3/4 cup canned reduced-sodium chicken broth
1 tablespoon cornstarch, dissolved in 1 tablespoon cold water For Stir Fry:
1/4 cup, groundnut peanut oil 1 tablespoon cornstarch
2 dried chili peppers, left whole 6 tablespoons peanut oil
3 oz wood ear fungus (wun yee) (available at Chinese stores), soaked for 20 minutes 3 scallions, minced
in warm water, rinsed and shredded 2 tablespoons minced peeled fresh ginger
2 oz bamboo shoots (available at Chinese stores), shredded to match the pork 6 garlic cloves, minced
1 leek, washed well and shredded to match the pork 1 to 2 jalapeno or serrano chiles, minced
RECIPE METHOD 1 1/2 pounds bok choy or Chinese cabbage, cut crosswise into 1/4-inch-thick slices
Add the marinade to the pork, working it in well with the fingers. Set aside. 2 red bell peppers, cut into 1/2-inch dice
Combine all of the Yuxiang sauce ingredients and set aside. Steamed rice
Heat the peanut oil in a wok over very high heat until it is smoking. Stir-fry the pork RECIPE METHOD
until the color changes (about 1 minute). Add the dried chili peppers and fry for about FOR MARINADE: Mix first 4 ingredients in large glass bowl to blend. Add pork; toss
10 seconds, until the chili peppers have darkened. to coat. Marinate 20 minutes. Using slotted spoon, transfer pork to medium bowl.
Add the wood ear fungus, bamboo shoots, and leek and stir-fry for 1 minute. Stir in Add chicken broth to marinade. Reserve pork and marinade separately.
the yuxiang sauce, and toss all of the ingredients thoroughly together very quickly FOR STIR FRY: Mix cornstarch with 1 tablespoon marinade mixture in small bowl to
over a very high heat for 1 minute. form paste. Heat large wok over high heat until almost smoking. Heat 3 tablespoons
Transfer to a warm serving plate and serve. peanut oil in wok until very hot. Add scallions, ginger, garlic and chiles. Stir-fry just
Nutrition Facts until fragrant, about 30 seconds. Add pork and stir-fry until just cooked through,
Serves 4 about 3 minutes. Using slotted spoon, transfer pork to bowl.
Facts per Serving Add remaining oil to wok. Add cabbage and bell peppers and stir-fry until crisp-
Calories: 309 Fat: 20g Carbohydrates: 17g tender, about 2 minutes. Return pork to wok. Add reserved marinade; bring to boil.
Cholesterol: 52mg Sodium: 616mg Protein: 17g Stir cornstarch mixture to blend, add to wok. Simmer until sauce thickens, stirring
Fiber: 4g % Cal. from Fat: 58% % Cal. from Carbs: 22% constantly, about 30 seconds.
Steamed Bean Curd with Chinese Mushrooms Recipe Transfer mixture to serving bowl. Serve with rice.
Source: Food & Wine Recipe created exclusively for Cooking.com by Steven Raichlen, the author of the
4 Servings award-winning Barbecue Bible.
Bean curd is a cooling food, as are all forms soy. The mushrooms are cool as well, Nutrition Facts
and steaming is considered to be a cooling process. The scallions, coriander and 4 Servings
sesame seeds are warming, yet because they are garnishes, they do not alter this Facts per Serving
dish's essential yin nature. Note that the addition of honey Makes this dish slightly Calories: 549 Fat: 34g Carbohydrates: 19g
sweet. Cholesterol: 111mg Sodium: 1135mg Protein: 41g
RECIPE INGREDIENTS Fiber: 4g % Cal. from Fat: 56% % Cal. from Carbs: 14%
5 large dried Chinese black or shiitake mushrooms (1 1/2 ounces) Spicy Chicken Stir-Fry with Peanuts Recipe
1 cup boiling water Source: Gatherings & Celebrations
1/2 cup chicken stock or canned low-sodium broth Makes 4 Servings
1 teaspoon white sesame seeds RECIPE INGREDIENTS
1 1/2 tablespoons cornstarch For the Marinade:
1 tablespoon plus 1/2 teaspoon black soy sauce 1 large egg white
1 tablespoon honey 1 tablespoon sugar
1 pound soft bean curd 1 tablespoon soy sauce
2 tablespoons thinly sliced scallions 1/2 teaspoon kosher salt
CHINESE FOOD 33
1/8 teaspoon freshly ground black pepper The Han Chinese eat beef sparingly, if at all, in some parts of China. In South China,
1/2 teaspoon cornstarch the cow or ox is a hardworking member of the family, and is eaten only after no more
1 pound skinless and boneless chicken breast meat, cut into 1/2-inch dice use can be found for the animal.
For the Stir-Fry: In the northern and neighboring provinces, China was host to a large Muslim
2 cups vegetable oil population (in the sixteenth century AD). Muslims do not eat pork and cultivated
3/4 teaspoon crushed red pepper flakes instead, a liking for beef.
2 teaspoons balsamic or black Chinese vinegar
1 tablespoon soy sauce This classic beef dish from Sichuan (Szechwan) is so admired that it is featured in
1/8 teaspoon sugar leading restaurants all over China and overseas. The technique of deep-frying
1 teaspoon cornstarch dissolved in 2 tablespoons water followed by dry sizzling heat in the wok is a Sichuanese chef's particular skill. The
1/3 cup unsalted roasted peanuts preparation and the precise blending of spices make this one of China's most
1 tablespoon minced fresh coriander memorable dishes.
Cooked white rice for serving RECIPE INGREDIENTS
RECIPE METHOD For Sichuan Sauce:
TO MAKE THE MARINADE: Mix the egg white, sugar, soy sauce, salt, pepper, and 1 1/2 teaspoons light soy sauce
cornstarch together in a medium bowl. Add the chicken pieces and set aside to 1 1/2 teaspoons dark soy sauce
marinate for 15 minutes. 1 1/2 tablespoons sugar
When ready to serve, in a medium-sized heavy-bottomed saucepan or wok, heat the 4 1/2 tablespoons white vinegar
oil to 350 degrees F. Remove the chicken pieces from the marinade. Deep-fry the 1 teaspoon Worcestershire shire
chicken pieces for about 1 minute. Carefully pour the chicken and oil into a strainer 1/2 teaspoon chili sauce (available at Chinese stores)
or colander set over a bowl to drain the oil completely from the chicken. Reserve the 1 teaspoon oyster sauce (available at Chinese stores)
oil. For Beef:
TO STIR-FRY: Heat 2 tablespoons of the strained oil in a medium-size skillet or wok. 1 egg, lightly beaten
Add the red pepper flakes to flavor the oil and cook for 30 seconds to 1 minute, then 10 oz beef brisket (topside), cut into 1/4-inch x 2-inch long shreds
add the chicken, vinegar, soy sauce,and sugar, and heat for 1 minute. Add the 1 tablespoon cornstarch
cornstarch mixture, bring to a boil, and stir in the peanuts. Transfer the stir-fried 2 tablespoons cornstarch, mixed with enough cold water to form a paste
chicken to a warmed platter, sprinkle with the coriander, and serve immediately with 4 cups groundnut peanut oil, for deep-frying
rice. 1 teaspoon fine fresh chili julienne
Nutrition Facts 2 large cloves garlic, finely sliced
Makes 4 Servings 2 teaspoons shredded scallions (spring onions)
Facts per Serving 1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
Calories: 1183 Fat: 117g Carbohydrates: 7g RECIPE METHOD
Cholesterol: 66mg Sodium: 774mg Protein: 30g FOR SICHUAN SAUCE: Combine all of the ingredients for the sauce in a bowl and
Fiber: 1g % Cal. from Fat: 89% % Cal. from Carbs: 2% mix until thoroughly combined. Set aside.
Sichuan Pork and Peanuts Recipe FOR BEEF: Mix about three-quarters of the egg into the shredded beef. Sprinkle in
Source: The Heritage of Chinese Cooking the 1 tablespoon of cornstarch; then, work in a little of the cornstarch paste with the
Serves 6 fingers. Add the remaining egg and the remaining cornstarch paste, kneading them
In China, the pig has been aptly described as nothing more than a huge dish that into the beef with the fingers.
walks while waiting to be served - a saying that could well have originated in the Heat the groundnut oil until moderately hot and deep-fry the beef, using a long fork
great western province of Sichuan (Szechwan), where pork dishes truly excel. or chopsticks to keep the shredded pieces separate. Continue cooking until the beef
The nicely integrated flavors of this pork dish typify the spirit of Sichuanese cooking, is very crisp and brown (3-4 minutes). Remove the beef from the oil with a slotted
with the added appeal, not always present in dishes from this area, of crisp, sparkling spoon, drain well and set aside.
color and shapes. Groundnuts (peanuts), indigenous here, lend greater local Drain off the oil from the wok, leaving a film of oil behind. Reheat the wok until hot
emphasis. and stir-fry the chilis, garlic, and the scallions briefly. Return the beef to the wok and
RECIPE INGREDIENTS quickly combine all of the ingredients well over high heat. Pour in the rice wine, and
For Marinade: stir in the Sichuan sauce. Maintaining fairly high heat, toss the beef for a few
A little egg white seconds, until the sauce forms a velvety coating over the beef. Serve immediately.
2 teaspoons cornstarch Nutrition Facts
1 tablespoon cold water Serves 4
1 pound pork tenderloin fillet, cut into 3/4-inch dice Facts per Serving
1/4 cup peanut oil Calories: 529 Fat: 47g Carbohydrates: 12g
1 clove garlic, sliced Cholesterol: 105mg Sodium: 892mg Protein: 14g
3 slices fresh ginger Fiber: 0g % Cal. from Fat: 80% % Cal. from Carbs: 9%
1 onion, cut into 3/4-inch dice Sichuan Chili Shrimp Recipe
1 red bell pepper, cut into 3/4-inch dice Source:
For Sauce: The Heritage of Chinese Cooking
1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry Serves 4
1 1/2 tablespoons light soy sauce The people of Sichuan (Szechwan) like their dishes hot and spicy. Pork, chicken and
1 teaspoon salt shrimp are almost always cooked until fragrant with Sichuan (Szechwan)
1 teaspoon sugar peppercorns or sizzling with freshly crushed dried or fresh chilis.
1 teaspoon chili bean paste (available at Chinese stores) The interesting thing about many Sichuanese (Szechwanese) dishes such as this is
1 teaspoon cornstarch that the spices are so integrated that the searing heat of the chilis is tempered by
1/2 teaspoon brown bean paste (min si jeung, available at Chinese stores) (optional) accompanying ingredients to create full-bodied flavors that are harmonious and well
1/2 cup roasted or deep-fried unsalted peanuts mannered as well as spicy hot.
TO MARINATE: Combine the pork marinade ingredients, add the pork, and coat 12 medium-size fresh uncooked shrimp
well. Set aside while you prepare the other ingredients. 1 tablespoon salt
Heat 2 tablespoons of peanut oil in a wok until the oil is just beginning to smoke. Add 2 tablespoons cornstarch
the garlic and ginger and stir-fry for a few moments. Add the diced onion and red bell For Batter:
pepper and toss for a few seconds. Remove to a plate. 1 cup self-raising flour
Wipe out the wok, add 2 tablespoons of groundnut oil and heat until the oil begins to 1/2 cup cold water
smoke. Stir-fry the pork until it changes color (about 2-3 minutes). Stir in the sauce 1 teaspoon peanut oil for deep frying
ingredients to combine well with the pork. Return the onion and bell pepper mixture For Sauce:
to the wok and toss together quickly and thoroughly. Add the peanuts and mix. 3 teaspoons light soy sauce
Serve immediately. 3 teaspoons dark soy sauce
Nutrition Facts 1/4 teaspoon salt
Serves 6 3 tablespoons white vinegar
Facts per Serving 3/4 cup Worcestershire sauce
Calories: 324 Fat: 21g Carbohydrates: 12g 1 teaspoon chili sauce (available at Chinese stores)
Cholesterol: 45mg Sodium: 659mg Protein: 22g 2 teaspoons oyster sauce
Fiber: 2g % Cal. from Fat: 58% % Cal. from Carbs: 15% 1/2 tablespoon sliced garlic
Sichuan Dry-Fried Beef Recipe Thumb-size piece of ginger, peeled and sliced
Source: The Heritage of Chinese Cooking 1 red bell pepper, cut into wedges
Serves 4 2-3 scallions, mainly white part, cut into 1-inch slices
1 teaspoon dried chili flakes
CHINESE FOOD 34
2 teaspoons cornstarch, mixed in a little cold water, for thickening Source: Gatherings & Celebrations
2 teaspoons sesame oil Makes 4 Servings
Shell the shrimp, leaving the tail intact. Make an incision along the back of each 4 large leaves of iceberg lettuce
shrimp and remove the black vein, being careful not to split the shrimp too deeply, 1/4 pound ground pork
because otherwise they will curl during cooking. Wash the shrimp thoroughly under 1 cup vegetable oil, plus 2 tablespoons
cold running water, and pat dry with paper towels. Sprinkle with the salt and return to 1/2 pound medium raw shrimp, peeled and deveined, diced
the refrigerator for at least 1 hour. Place under cold running water for 10 minutes, pat 1/2 pound raw sea scallops, cleaned and diced
dry with paper towels and return to refrigerator again for a further hour. This process 1/2 cup minced mushrooms
helps to firm up the shrimp. Dust all over lightly with cornstarch. 1 rib celery, minced
FOR BATTER: Mix the flour and water into a smooth batter that will hold onto the 1/3 cup minced water chestnuts
back of a wooden spoon. Stir in the oil. 2 tablespoons minced peeled fresh ginger
Heat the peanut oil in a wok, until the oil just begins to smoke. Dip the shrimp one at 1 cup diced bamboo shoots (one 8-ounce can)
a time into the batter, wipe off the excess, and deep-fry until golden brown, wipe off 1/2 teaspoon kosher salt
the excess, and deep-fry until golden brown. Set the shrimp aside. 2 teaspoons soy sauce
FOR SAUCE: Combine the Sichuan sauce ingredients and set aside. 2 tablespoons oyster sauce
Drain off the oil leaving 2 tablespoons of groundnut oil behind in the wok. Heat the oil 2 tablespoons rice wine vinegar
and sauté the garlic, ginger, bell peppers, scallions and the chili flakes for about 1 2 scallions, white and green parts thinly sliced
minute. Add 1 cup of the Sichuan sauce and toss together over high heat for about 1/3 cup cilantro leaves, minced
30 seconds. Stir in the cornstarch thickening, add the shrimp to toss through and, 1 tablespoon cornstarch mixed with 1 tablespoon water
finally, stir in the sesame oil to glaze. 1/4 cup chopped macadamia nuts
Nutrition Facts RECIPE METHOD
Serves 4 Trim the lettuce leaves with kitchen shears or a knife into neat bowl-like shapes, 4 to
Facts per Serving 5 inches across. Set the lettuce leaves on a serving platter.
Calories: 235 Fat: 4g Carbohydrates: 42g Heat a large skillet or wok. Add the ground pork, break up the meat, and cook for 2
Cholesterol: 35mg Sodium: 3264mg Protein: 8g to 3 minutes, or until the meat is completely cooked through. Remove the pork from
Fiber: 2g % Cal. from Fat: 15% % Cal. from Carbs: 71% the pan and set it aside. Wipe the pan clean
Sesame Chicken with Vegetables Recipe Set a strainer or colander over a bowl. Heat 1 cup of the oil in the skillet or wok to
Source: Cooking at a Glance - Chicken 340 degrees F. Add the shrimp and scallops and fry for 1 minute, or until the shrimp
Makes 6 Servings and scallops are translucent. Carefully pour the seafood and oil into the strainer to
To deep-fry the chicken pieces, see the related technique for deep-frying chicken. drain the oil.
When mixing the fried pieces with the sauce at the end, don't cook them too long or Heat the 2 tablespoons of oil in the skillet or wok. Add the mushrooms, celery, water
the coating may become soggy. chestnuts, and ginger, and stir-fry over high heat for 1 minute. Add the bamboo
Other necessary recipes: shoots and cooked pork, and continue to stir-fry for 1 minute more. Season with 1/4
Chicken Broth teaspoon salt.
Helpful Hints: Return the seafood to the pan and season the mixture with the rest of the salt, and
Chicken & Broccoli, Deep-frying and trimming the soy and oyster sauces. Add the rice wine vinegar and stir well, deglazing the
Chicken, Skinning and Boning pan, scraping the bottom of the pan with a wooden spoon, until the vinegar is
Chicken, Stir-frying reduced by one-third. Add the scallions and cilantro, and combine well. Add the
RECIPE INGREDIENTS dissolved cornstarch and continue to stir-fry for 1 minute more.
For Sauce: Ladle the seafood into the lettuce cups, sprinkle with the nuts, and serve.
1/2 cup chicken broth Nutrition Facts
2 tablespoons soy sauce Makes 4 Servings
1 tablespoon toasted sesame oil Facts per Serving
4 cloves garlic, minced Calories: 819 Fat: 74g Carbohydrates: 12g
2 - 3 teaspoons grated gingerroot Cholesterol: 125mg Sodium: 654mg Protein: 28g
2 teaspoons cornstarch Fiber: 3g % Cal. from Fat: 81% % Cal. from Carbs: 6%
1 teaspoon sugar Shrimp Fried Rice Recipe
For Chicken: Source: Cooking Light magazine
1/2 cup all-purpose flour Yield: 2 servings
2 tablespoons sesame seeds This is an excellent way to use cold, leftover rice. Because cold rice contains less
1/2 teaspoon salt moisture than warm rice, the oil coats the grains and prevents them from clumping.
1/4 teaspoon ground red pepper RECIPE INGREDIENTS
1 beaten egg 2 tablespoons low-sodium soy sauce
1/4 cup milk 1/8 teaspoon ground ginger
Cooking oil for deep-fat frying 1/8 teaspoon ground red pepper
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces 1 tablespoon vegetable oil, divided
For Vegetables: 3/4 pound medium shrimp, peeled
1 tablespoon cooking oil 1 cup frozen green peas, thawed
2 zucchini, cut into thin, bite-sized strips 1/3 cup sliced green onions
1 green sweet bell pepper, cut into thin, bite-sized strips 1 (8-ounce) can sliced water chestnuts, drained
6 green onions, bias-sliced into 1/2-inch pieces 1 cup chilled cooked long-grain rice
RECIPE METHOD 2 tablespoons sliced almonds, toasted
FOR SAUCE: In a small bowl stir together chicken broth, soy sauce, sesame oil, 1 tablespoon chopped fresh parsley
garlic, gingerroot, cornstarch, and sugar. Set aside. RECIPE METHOD
FOR CHICKEN: In a large mixing bowl combine flour, sesame seeds, salt, and Combine first 3 ingredients; stir well. Set soy sauce mixture aside.
ground red pepper. In a small mixing bowl combine egg and milk. Add to dry Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp,
ingredients and beat till smooth. In a wok or 2-quart saucepan heat 1/4 inches and stir-fry 30 seconds. Add peas, onions, and water chestnuts, and stir-fry 2
cooking oil to 365 degrees. Dip chicken, 1 piece at a time, into the coating, then add minutes. Add soy sauce mixture, and stir well. Remove shrimp mixture from skillet;
to hot oil. Fry chicken, a few pieces at a time, about 4 minutes, or till golden. Using a set aside.
slotted spoon, remove chicken from oil. Drain on paper towels. Keep warm in a 1 teaspoon oil in skillet over medium-high heat. Add chilled rice, and stir-fry 2
preheated 300° oven while stir-frying vegetables. minutes. Return shrimp mixture to skillet; stir-fry 1 minute or until mixture is
FOR VEGETABLES: Pour cooking oil into a large skillet. (Add more oil as necessary thoroughly heated. Sprinkle shrimp mixture with sliced almonds and chopped
during cooking.) Preheat over medium-high heat. Stir-fry zucchini, green pepper, and parsley.
green onions for 3 minutes, or till crisp-tender. Push vegetables from the center of Serving size: 1 1/2 cups
the skillet. Stir sauce; add to the skillet. Cook and stir till thickened and bubbly. Cook Nutrition Facts
for 1 minute more. Return the cooked chicken to the skillet. Stir all ingredients Yield: 2 servings
together to coat with sauce. Serve immediately. Facts per Serving
Nutrition Facts Calories: 449 Fat: 12g Carbohydrates: 49g
Makes 6 Servings Cholesterol: 194mg Sodium: 764mg Protein: 35g
Facts per Serving Fiber: 5g % Cal. from Fat: 24% % Cal. from Carbs: 44%
Calories: 290 Fat: 15g Carbohydrates: 18g Szechuan Hot-Fried Crispy Shredded Beef with Carrots Recipe
Cholesterol: 99mg Sodium: 602mg Protein: 21g Source: Beef for All Seasons
Fiber: 3g % Cal. from Fat: 47% % Cal. from Carbs: 25% Serves 4
Scallops And Shrimp In Lettuce Leaves Recipe
CHINESE FOOD 35
Szechuan is the largest province of China, and its cuisine has a reputation for Drain pineapple, reserving 3/4 cup juice. In a small bowl stir together the reserved
spiciness and bold, pungent flavors. The food in this landlocked, western region pineapple juice, the catsup, 1 tablespoon cornstarch, vinegar, water, and sugar. Set
through which the headwaters of the Yangtze River flow is not for wimps! Beef is aside.
more common here than in other parts of the country, and it is typically "dry-fried," as In a medium mixing bowl stir together egg and 1 tablespoon cornstarch till smooth.
in this recipe with little liquid added. Add chicken pieces and stir to coat chicken with egg mixture. Pour cracker crumbs
RECIPE INGREDIENTS into a shallow dish. Roll chicken pieces in cracker crumbs to coat evenly.
For Rice: Pour cooking oil into a wok or large skillet. (Add more oil as necessary during
1 cup rice cooking.) Preheat over medium-high heat. Add half of the chicken to the wok. Stir-fry
2 1/2 cups water about 3 minutes, or till no pink remains. Remove chicken from wok and keep warm in
For Stir-Fry: a preheated 300 degrees oven. Repeat with remaining chicken.
2 eggs, beaten Add sweet peppers and green onions to wok; stir-fry for 2-3 minutes, or till crisp-
1 pound tip sirloin, cut into thin strips 1 inch long and 1/8 inch thick tender. Remove vegetables from wok.
4 tablespoons sherry Stir pineapple juice mixture; add to the center of the wok. Cook and stir till thickened
2 tablespoons cornstarch and bubbly. Cook and stir for 2 minutes more. Return chicken, vegetables, and
1/4 teaspoon salt pineapple chunks to wok. Stir all ingredients together to coat with sauce. Cook and
2 tablespoons toasted sesame oil stir about 1 minute more, or till heated through. If desired, serve with rice.
2 tablespoons peanut oil Nutrition Facts
2 garlic cloves, minced Makes 4 Servings
2 tablespoons minced ginger Facts per Serving
1 tablespoon black bean paste Calories: 562 Fat: 10g Carbohydrates: 101g
1/2 tablespoon soy sauce Cholesterol: 102mg Sodium: 416mg Protein: 26g
1 teaspoon hot chili sauce Fiber: 10g % Cal. from Fat: 16% % Cal. from Carbs: 72%
1 tablespoon hoisin sauce Stir-fried Rice Noodles with Shellfish and Bok Choy Recipe
1 tablespoon sugar Source: Casual Cuisines of the World - Far East Cafe
3 carrots, julienned Serves 4
1 small red bell pepper, seeded and julienned A well-seasoned wok and intense high heat are the secret ingredients to this
1/4 cup sliced scallions Malaysian favorite. In the home kitchen, a nonstick wok is best for cooking fresh rice
1/4 teaspoon freshly ground Szechuan pepper (optional) noodles, which are particularly delicate and stick together easily. Purchase the
RECIPE METHOD noodles at a Chinese market and try to use them the same day.
TO PREPARE RICE: Place the rice, water, and a pinch of salt in a saucepan with a Helpful Hints:
tight-fitting lid. Bring to a boil, and turn down the heat to a simmer. Stir once and Vegetables & Grains, Frying
cook, covered, for 15 to 20 minutes or until the rice has absorbed all the liquid. Vegetables, Preparing
Remove from the heat and let stand for 5 minutes. Fluff with a fork before serving. RECIPE INGREDIENTS
TO PREPARE BEEF: Place the eggs in a shallow bowl, add the beef, and coat 1 Chinese sausage
thoroughly. Add 1 tablespoon of the sherry, the cornstarch, and the salt, and mix the 2 tablespoons dark soy sauce
ingredients so the beef is well coated. Heat the sesame oil and peanut oil in a wok 1 1/2 tablespoons light soy sauce
over high heat. When just smoking, add the beef and 1 tablespoon more of the 1 tablespoon oyster sauce
sherry and stir-fry over high heat for about 3 minutes, until the beef is browned and 1/2 teaspoon sugar
no longer sticks together. Turn down the heat tot medium and continue to stir-fry for 1/8 teaspoon ground white pepper
2 minutes longer. 2 pounds fresh rice noodles, about 1/2 inch wide
Add the garlic, ginger, bean paste, soy sauce, hot chile sauce, hoisin sauce, sugar, 2 tablespoons peanut or corn oil
and the remaining 2 tablespoons of sherry, and stir-fry for 1 minute. Increase the 3 cloves garlic, chopped
heat to high again and add the carrots, bell pepper, and celery. Stir-fry for 2 minutes. 2 shallots, thinly sliced
Add the scallions and pepper, stir together well, and serve over the rice. 1 small whole chicken breast, boned, skinned and cut crosswise into slices 1/4 inch
WINE RECOMMENDATION: A very full-bodied, rich wine is needed here, such as (6 mm) thick
Hungarian Egri Bikaver (Bull's Blood), Chilean Cabernet, or Italian Barbera. A hearty 1/4 pound large shrimp, peeled and deveined
California Zinfandel will also match successfully. 3 green (spring) onions, cut into 2-inch lengths
HELPFUL TIPS: Ideally, the beef, carrots, and celery should be julienned into strips 2 fresh small red chili peppers, seeded and sliced
about the size of matchsticks. For best results, freeze the beef for 30 minutes before 1/4 pound bok choy, trimmed, halved lengthwise and cut into 3-inch lengths
cutting it. The beef and egg mixture may seem a little "clumpy", when you begin 2 cups bean sprouts
cooking it, but it will soon separate and "dry-fry." 8 mussels or clams, shucked
Nutrition Facts 1 extra-large egg
Serves 4 RECIPE METHOD
Facts per Serving Cut the sausage on the diagonal into thin slices. Place the slices on a heatproof plate
Calories: 556 Fat: 21g Carbohydrates: 55g and set the plate in a bamboo steaming basket over (not touching) boiling water in a
Cholesterol: 174mg Sodium: 551mg Protein: 32g wok or on a rack in a steamer. Cover the basket or steamer and steam until glossy
Fiber: 3g % Cal. from Fat: 34% % Cal. from Carbs: 40% and plump, about 10 minutes. Remove from over the water and let cool. Set aside.
Sweet and Sour Chicken Recipe In a bowl, combine the soy sauces, oyster sauce, sugar and white pepper. Stir well
Source: Cooking at a Glance - Chicken and set aside. Gently pull apart and separate the strands of noodles; set aside.
Makes 4 Servings Preheat a wok, preferably nonstick, over medium-high heat. Add the oil. When the oil
We used cracker crumbs instead of the customary batter to coat the chicken pieces is hot, add the garlic and sauté until a light golden brown, about 1 minute. Raise the
for this perennial favorite. This not only decreases the preparation time, it reduces heat to high and add the shallots, chicken, shrimp, green onions, chilies and bok
the fat content of the finished dish as well. choy. Stir-fry until the ingredients are almost fully cooked, about 1 1/2 minutes.
Helpful Hints: Add the reserved noodles and sauce mixture to the wok; toss until the noodles are
Chicken, Skinning and Boning evenly coated. Add the reserved sausage, bean sprouts, and the mussels or clams.
Chicken, Stir-frying Stir-fry until the sprouts begin to wilt, about 1 minute. Push the mixture up the side of
RECIPE INGREDIENTS the wok and crack the egg directly into the center of the pan. Stir to scramble the egg
15 1/4 ounce can pineapple chunks (juice pack) lightly and let it set slightly, then gently fold the egg into the noodles. Continue
1/4 cup catsup tossing until the egg is fully cooked and little bits of scrambled egg intermingle with
1 tablespoon cornstarch the noodles. Taste and adjust the seasonings, if necessary. Transfer to a platter and
2 tablespoons red wine vinegar serve hot.
2 tablespoons water Nutrition Facts
4 teaspoons sugar Serves 4
1 beaten egg Facts per Serving
1 tablespoon cornstarch Calories: 803 Fat: 19g Carbohydrates: 121g
12 ounces boneless, skinless chicken breast halves, cut into 1-inch cubes Cholesterol: 136mg Sodium: 1276mg Protein: 36g
3/4 cup finely crushed saltine crackers Fiber: 5g % Cal. from Fat: 21% % Cal. from Carbs: 60%
1 tablespoon cooking oil Stir-Fried Pork with Carrots and Bok Choy Recipe
1 green sweet pepper, cut into 1/2 inch pieces Source: Quick from Scratch - Herbs
1 red sweet pepper, cut into 1/2-inch pieces Serves 4
4 green onions, bias-sliced into 1 1/2-inch pieces Celery isn't among the vegetables in this tasty pork stir-fry, but the celery seeds will
Hot cooked rice (optional) make you think there's a generous quantity. Serve the stir-fry with steamed rice.
RECIPE METHOD WINE RECOMMENDATION
Versatile pinot noir will have no problem handling the sweet-bitter accents of this
dish.
CHINESE FOOD 36
RECIPE INGREDIENTS 3 tablespoons chopped cilantro or scallion tops
1 1/2 pounds pork loin, cut into 1-inch cubes 1/8 teaspoon salt
1 teaspoon salt RECIPE METHOD
1/4 teaspoon fresh-ground black pepper In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1
3 tablespoons cooking oil tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
1 1/2 teaspoons cornstarch In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.
1 tablespoon water Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
1 onion, cut into thin slices Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander.
3 carrots, cut into 2-inch-long slices about 1/2-inch wide and 1/8-inch thick Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2
1/2 pound bok choy, cut into 1-inch pieces (about 3 cups) tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
2 cloves garlic, minced Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato
1/2 teaspoon celery seeds paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the
1/2 cup canned low-sodium chicken broth or homemade stock chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until
1/4 cup fresh orange juice the chicken is just done, 1 to 2 minutes longer.
In a medium bowl, toss the pork loin with 1/4 teaspoon of the salt and the pepper. In Serves 4
a large frying pan or wok, heat 1 tablespoon of the oil over moderately high heat. Facts per Serving
Add half the pork and cook, stirring, until browned, 2 to 3 minutes. Remove. Repeat Calories: 291 Fat: 9g Carbohydrates: 13g
with another tablespoon of the oil and the remaining pork. Remove. Cholesterol: 87mg Sodium: 715mg Protein: 37g
In a small bowl, combine the cornstarch and water. Heat the remaining 1 tablespoon Fiber: 5g % Cal. from Fat: 28% % Cal. from Carbs: 18%
oil in the pan. Add the onion, carrots, bok choy, garlic, and celery seeds. Cook, Steamed Whole Fish with Scallions and Ginger Recipe
stirring, for 3 minutes. Stir in the broth and orange juice and bring to a simmer. Add Source: Food & Wine
the pork and any accumulated juices and the remaining 3/4 teaspoon salt and Serves 4
simmer until the meat is just done, 1 to 2 minutes. Add the cornstarch mixture and In this classic southern Chinese dish, a whole fish is flavored lightly with salt, ginger,
cook, stirring, until the sauce thickens, about 1 minute. scallions, wine and sesame oil, then placed on a plate and steamed for less than 20
Nutrition Facts minutes. Any leftovers are very tasty cold.
Facts per Serving One 2-pound red snapper, black sea bass or salmon trout, cleaned and scaled
Calories: 393 Fat: 20g Carbohydrates: 12g 2 tablespoons minced fresh ginger
Cholesterol: 100mg Sodium: 749mg Protein: 39g 2 tablespoons soy sauce
Fiber: 3g % Cal. from Fat: 46% % Cal. from Carbs: 12% 2 tablespoons Chinese cooking wine, dry white wine or dry sherry
Stir-Fried Noodles, Ming Jiang Style Recipe 1 teaspoon Asian sesame oil
Source: Burt Wolf's Table 8 scallions, halved crosswise, finely julienned, then cut into 1-inch lengths
Makes 8 servings 1 tablespoon peanut oil or vegetable oil
RECIPE INGREDIENTS RECIPE METHOD
1/2 pound flat thin noodles Wash the fish in cold water and wipe dry. Make 3 parallel diagonal 2-inch-long
2 tablespoons vegetable oil slashes on each side of the fish, slicing through to the bone. Rub the fish all over
4 cups sliced cabbage with 1 teaspoon of sea salt and lay it on a heatproof plate large enough to hold it.
1/2 cup sliced mushrooms In a mortar, pound the ginger to a paste with a pinch of sea salt. Take 1/3 of the
2 cups sliced carrots ginger paste and stuff a little into each of the slashes in the fish.
2 cups green beans, cut into bite-size pieces In a small bowl, mix the remainder of the ginger paste with the soy sauce, wine and
1 cup precooked ham or precooked bacon, cut into bite-size pieces 1/2 teaspoon of the sesame oil. Spoon the sauce into the cavity and on top of the
1 cup chicken stock fish and let marinate for 10 to 20 minutes.
1/4 cup soy sauce Tuck 1/4 of the scallion shreds into the cavity of the fish. Spoon any marinade from
1/2 teaspoon freshly ground pepper the plate over the fish and top with the remaining scallions.
RECIPE METHOD To set up your steaming arrangement, pour about 3 cups of water into a large wok
Cook the noodles in at least 1 quart of boiling water until they are just done. They and bring to a boil over high heat. Set the plate with the fish in a metal or bamboo
should be firm to the bite, not soft. steamer and cover tightly with a lid or with foil. When the water is boiling vigorously,
While the noodles are cooking, heat the vegetable oil in a wok or high-sided sauté put on oven mitts and carefully place the steamer in the wok; the water should not
pan. As soon as the oil is hot, add the cabbage, mushrooms, carrots, green beans, touch the plate. Steam the fish until it is opaque throughout and flakes easily when
and ham or bacon, and stir-fry for 2 minutes. pulled with a fork, 15 to 18 minutes. Carefully remove the steamer from the wok.
When the noodles are cooked, drain from the water and add to the wok. Stir-fry for 1 When the fish is almost done, heat the peanut oil and the remaining 1/2 teaspoon of
minute. Add the chicken stock, soy sauce, and pepper and stir-fry for 2 minutes sesame oil in a small skillet until very hot. Remove the plate with the fish from the
more. steamer. Pour the hot oil over the fish to glaze it (steaming often leaves a very matte
Nutrition Facts finish) and serve the fish immediately from the plate. Guests can lift pieces of fish off
Makes 8 servings the plate with chopsticks as they eat or they can be served formal portions. Be sure
Facts per Serving to serve a little of the sauce with the fish.
Calories: 195 Fat: 6g Carbohydrates: 29g WINE RECOMMENDATION: Ginger and soy sauce accent the snapper's mild flavor,
Cholesterol: 16mg Sodium: 501mg Protein: 11g but this dish still calls for a lighter white, such as a fragrant but dry Riesling from
Fiber: 7g % Cal. from Fat: 28% % Cal. from Carbs: 59% Alsace. Look for the 1994 Trimbach or the 1996 Lucien Albrecht.
Stir-Fried Chicken with Chinese Cabbage Recipe Nutrition Facts
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen Serves 4
A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense Calories: 327 Fat: 8g Carbohydrates: 13g
flavor to this quick stir-fry and it practically Makes itself while the chicken and Cholesterol: 84mg Sodium: 670mg Protein: 50g
cabbage cook. Steamed rice is an ideal accompaniment. Fiber: 4g % Cal. from Fat: 22% % Cal. from Carbs: 16%
WINE RECOMMENDATION: You need a straightforward white wine with plenty of Steamed Spareribs Recipe
acidity to survive the garlic, soy sauce, and hot pepper in this dish. A chenin blanc Source: The Heritage of Chinese Cooking
from the Loire Valley in France, particularly from Vouvray, Saumur, or Anjou, will be Serves 6
able to hold its own. The Chinese word for "home" is written as a combination of a roof over a pig. The
RECIPE INGREDIENTS household that boasts a pig or, better still, several pigs, is a lucky one. Pigs
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces represent a certain security against poverty, always fetching a good price at the
1 tablespoon plus 4 teaspoons soy sauce market.
3 tablespoons dry sherry
1/4 teaspoon cayenne Spareribs, apart from being an economical way to enjoy China's favorite meat, are
2 tablespoons cooking oil enjoyed for their good flavor, particularly when teamed with a robust sauce made
1 onion, chopped from the salted black soy bean.
2 cloves garlic, minced This is a family dish found commonly in rural southern China. It is interesting to see
1 teaspoon ground coriander this home-style dish included and enjoyed in the yum cha menus of today.
1 tablespoon wine vinegar Other necessary recipes:
1/2 head Chinese cabbage (about 1 pound), sliced Family Chicken Broth
3/4 cup drained sliced water chestnuts (from one 8-ounce can) RECIPE INGREDIENTS
2 teaspoons tomato paste 2 tablespoons peanut oil
1/4 teaspoon dried red pepper flakes 2 tablespoons fermented black beans (dow see) (available at Chinese stores), rinsed
3 tablespoons water under cold water, drained and roughly chopped
CHINESE FOOD 37
1/4 teaspoon salt In a shallow saucepan or skillet large enough to hold the plate, place a steamer rack
1 teaspoon sugar that stands about 2 inches above the bottom. Add 1 inch of water to the saucepan
2 tablespoons Family Chicken Broth and bring to a boil. Place the plate of fish on the steamer rack. Cover the saucepan
2 teaspoons Shaoxing rice wine (available at Chinese stores) or dry sherry and steam the fish for 6 minutes over high heat.
2 tablespoons light soy sauce Carefully remove the plate from the saucepan. There will be about 1/4 cup of liquid
1 pound pork spareribs, chopped through in sections between the ribs on the plate. Spoon the liquid over the fish and serve.
2 tablespoons cornstarch NOTE: If you do not have a steamer rack, try a plate on top of three empty cans with
2 fresh red chili peppers, chopped both tops and bottoms removed. Low tuna cans work extremely well.
2 cloves garlic, chopped Nutrition Facts
2 tablespoons chopped cilantro Makes 2 servings
RECIPE METHOD Facts per Serving
Heat the peanut oil in a hot wok. Add the black beans, salt, and sugar, and sauté Calories: 270 Fat: 6g Carbohydrates: 15g
gently for 10 seconds. Add the chicken broth, rice wine, and light soy sauce. Simmer Cholesterol: 82mg Sodium: 610mg Protein: 37g
together for 30 seconds. Remove the sauce to a mixing bowl. Add the spareribs and Fiber: 5g % Cal. from Fat: 20% % Cal. from Carbs: 22%
set aside to marinate for at least 30 minutes. Sweet and Sour Pork Recipe
Add the cornstarch and mix well to coat the spareribs. Place the ribs on a plate ready Source: The Heritage of Chinese Cooking
for steaming. Sprinkle on the red chili peppers, garlic, and cilantro. Steam over Serves 6
boiling water for 45 minutes. The "Five Tastes" (sour, bitter, sweet, piquant or hot, and salt) play a unique role in
Nutrition Facts the culture of Chinese cuisine in both the North and the South.
Serves 6 Many sauces combining sweet and sour tastes have developed over the passage of
Facts per Serving time. They are often teamed with meats, eggs and vegetables, although it is
Calories: 188 Fat: 12g Carbohydrates: 6g interesting to note that traditionally sweet and sour was almost exclusively reserved
Cholesterol: 43mg Sodium: 436mg Protein: 12g for fish dishes.
Fiber: 0g % Cal. from Fat: 57% % Cal. from Carbs: 13% The following dish has probably become one of the most renowned dishes outside its
Steamed Bean Curd with Scallions Recipe place of origin in southern China.
Source: Food & Wine RECIPE INGREDIENTS
Serves 4 For Marinade:
RECIPE INGREDIENTS 2 tablespoons light soy sauce
3/4 cup vegetable broth 1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
1 tablespoon oyster sauce 1 pound pork shoulder or loin (fillet), cut into 1-inch pieces
1 tablespoon cornstarch For Coating:
1 teaspoon dark soy sauce 3 tablespoons cornstarch
1/2 teaspoon sugar 2 tablespoons all-purpose flour
1/4 teaspoon salt 3 egg yolks, lightly beaten
4 fresh bean curd cakes (1 pound) For Vegetables:
2 teaspoons peanut oil 1 medium carrot, cut into 1-inch triangles
4 scallions, white parts quartered lengthwise, green parts cut into 1 1/2-inch pieces 1 medium red bell pepper, cut into 1-inch triangles
RECIPE METHOD 1 medium green bell pepper, cut into 1-inch triangles
Combine first six ingredients in a small bowl. Set sauce aside. 1 medium white onion , cut into 1-inch triangles
Place the bean curd on a heat-proof dish in a steamer basket and steam for 10 1 cup pineapple pieces (canned or fresh)
minutes. 1/2 cup Chinese pickles mixed (available at Chinese stores)
Meanwhile, heat a wok over high heat for about 30 seconds. Add the peanut oil and For Sauce:
stir to coat. When a wisp of white smoke appears, add the scallions and stir-fry until 1/4 cup white vinegar
bright green, about 30 seconds. Transfer to a plate. 1/4 cup sugar
Stir the sauce and add it to the wok. Cook over low heat until the sauce thickens and 1 tablespoon light soy sauce
becomes dark and glossy. Stir in the scallions. Pour the sauce over the bean curd 1 tablespoon Shaoxing rice wine(available at Chinese store) or dry sherry
and serve. 3 tablespoons tomato ketchup
WINE RECOMMENDATION: 2 rounded teaspoons cornstarch
Oyster and soy sauces add saltiness to an otherwise mild dish, making it a good 1/4 cup pineapple juice
candidate for a medium-bodied, fruity white. Because the scallions add an herbal 4 cups peanut oil, for deep frying
note, Sauvignon Blanc is a particularly good choice here. Look for California RECIPE METHOD
examples, such as the 1995 Fetzer Barrel Select or the 1995 Matanzas Creek. TO MARINATE: Combine the pork marinade ingredients and stir to coat the pork
Nutrition Facts well. Set aside while you prepare the remaining ingredients.
Serves 4 TO COAT: Combine the two flours of the coating ingredients. Lightly dry off the pork
Facts per Serving with some of the mixed flours. Add the egg yolks, mix through to coat all of the meat,
Calories: 521 Fat: 27g Carbohydrates: 65g and then roll each piece of the pork into the remaining flours. Set aside on a plate.
Cholesterol: 0mg Sodium: 645mg Protein: 8g FOR VEGETABLES: Blanch the carrot in boiling water for 2 minutes. Assemble all of
Fiber: 6g % Cal. from Fat: 47% % Cal. from Carbs: 50% the vegetables on a plate.
Steamed Fillet of Sole Recipe FOR SAUCE: Mix the sauce ingredients in a bowl. Combine the cornstarch and
Source: Eating Well pineapple juice in another bowl.
Makes 2 servings Working in 3 batches and separating the pork pieces, deep-fry the pork pieces in
The Shun Lee Dynasty was the first restaurant in New York City to introduce a moderately hot peanut oil in a wok until crisp and light golden, about 3 minutes.
refined Chinese cuisine to affluent uptown communities. Prior to it's establishment, Remove with a skimmer and drain on paper towels. When you are ready for the
Chinese cooking of this quality had been primarily available only within Chinatown. second deep-frying, turn up the heat and refry in the hot oil for 2 minutes. This time
The following recipe illustrates the Shun Lee approach to elegant and healthful the meat pieces can go all in together.
cooking. Drain off the oil, and wipe out the wok. Heat 3 tablespoons of the oil to moderate.
RECIPE INGREDIENTS Stir-fry the carrot, bell pepper, and onion for 1-2 minutes. Add the pineapple and
2 sole fillets (about 3/4 pound total) pickles and quickly combine. Add the sauce and stir for 1 minute. Stir in the
12 snow peas pineapple juice mixture until the vegetables are lightly coated with the sauce.
12 black mushrooms; if dried, soak in hot water for 40 minutes or until soft, remove Return the pork to the wok, and over high heat "marry" all the ingredients for 1
stems and discard minute. Serve immediately.
2 tablespoons finely julienne fresh ginger NOTE: Once the flour and the egg yolks have been applied to the meat, you must
2 scallions, cut into 2-inch pieces proceed with the deep-frying fairly soon thereafter.
2 tablespoons dry sherry or rice wine Nutrition Facts
1 tablespoon soy sauce Serves 6
1/2 tablespoon vegetable oil Facts per Serving
Rinse the sole fillets and pat them dry with paper towels. Cut each fillet in half Cholesterol: 159mg Sodium: 443mg Protein: 16g
lengthwise, then in half crosswise. Fiber: 2g % Cal. from Fat: 68% % Cal. from Carbs: 21%
In a large heat-proof plate with a raised rim, place the fillet pieces in one layer. Vegetable Moo Shu Recipe
Distribute the snow peas and the mushrooms over the fillets. Sprinkle with the ginger Source: Cooking Light magazine
and scallions. Yield: 4 Servings
In a small bowl, mix the sherry or rice wine, soy sauce, and the oil. Pour the mixture RECIPE INGREDIENTS
over the fillets. 1 (1/2-ounce) package dried wood ear mushrooms
2 cups boiling water
CHINESE FOOD 38
1 teaspoon dark sesame oil 1 teaspoon lemon juice
1 teaspoon vegetable oil 3 tablespoons cooking oil
3 large eggs, lightly beaten 1 teaspoon Asian sesame oil
1 tablespoon minced peeled fresh ginger 1/2 teaspoon salt
2 garlic cloves, minced 1/8 teaspoon fresh-ground black pepper
4 cups thinly sliced green cabbage For Vegetables:
1 cup thinly sliced red bell pepper 3 cloves garlic, minced
1 cup diagonally sliced green onions 1 large head bok choy (about 1-1/2 pounds), stalks cut into 1/2-inch pieces, leaves
3 tablespoons rice vinegar shredded
2 tablespoons dry sherry 1/2 pound snow peas
2 tablespoons low-sodium soy sauce 10 radishes, quartered
2 tablespoons hoisin sauce 4 teaspoons soy sauce
Fresh chives (optional) 1/2 pound spinach, stems removed and leaves washed well
Quick Chinese Pancakes 1/2 pound firm tofu, cut into 3/4-inch dice
Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or FOR DRESSING: In a small glass or stainless-steel bowl, combine the ginger, lemon
until soft. Drain; slice mushrooms into thin strips. juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and
Heat sesame and vegetable oil in a large nonstick skillet or wok over medium-high the pepper. Set aside.
heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger FOR VEGETABLES: In a wok or a large nonstick frying pan, heat the remaining 2
and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; tablespoons cooking oil over moderately high heat. Add the garlic and cook, stirring,
stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce), until fragrant, about 10 seconds. Add the bok-choy stalks and cook, stirring, for 1
and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the
Quick Chinese Pancakes. soy sauce and cook, stirring, for 1 minute longer. Add the bok-choy leaves, the
NOTE: You can substitute flour tortillas for the Quick Chinese Pancakes, if desired. spinach, and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until
Nutrition Facts the leaves just wilt, 1 to 2 minutes. Add all but 1 tablespoon of the vinaigrette and
Yield: 4 Servings toss to coat. Remove the vegetables from the pan.
Facts per Serving In the same pan, heat the remaining tablespoon of vinaigrette over moderately high
Calories: 377 Fat: 11g Carbohydrates: 51g heat. Add the tofu and cook, turning occasionally, until warmed through, about 2
Cholesterol: 223mg Sodium: 567mg Protein: 17g minutes. Return the vegetables to the pan and stir gently to mix.
Fiber: 4g % Cal. from Fat: 26% % Cal. from Carbs: 54% WINE RECOMMENDATION: Nothing enhances the flavors of Asian seasonings and
Vegetable Stir-fry Over Crisp Noodles Recipe fresh vegetables as well as riesling. Here, however, you can use a dry wine; a
Source: Cooking Light magazine Rheingau trocken (dry) spatlese is a good choice.
Yield: 6 Servings Nutrition Facts
For Crisp Noodles: Facts per Serving
1 (12-ounce) package fine egg noodles Calories: 201 Fat: 14g Carbohydrates: 13g
1 1/2 teaspoons dark sesame oil Cholesterol: 0mg Sodium: 772mg Protein: 10g
1 teaspoon vegetable oil Fiber: 5g % Cal. from Fat: 63% % Cal. from Carbs: 26%
For Sauce: Tofu and Vegetable Stir-fry Recipe
1 1/2 cups fat-free, less-sodium chicken broth Source: Wok - The Essential Kitchen
6 tablespoons oyster sauce Serves 4
1/4 cup sake (rice wine) RECIPE INGREDIENTS
1 1/2 tablespoons cornstarch 1/3 cup vegetable oil
1 teaspoon dark sesame oil 6 1/2 oz firm tofu, cut into 1-in cubes
1 teaspoon low-sodium soy sauce 3 cloves garlic, crushed
For Vegetables: 2 teaspoons peeled and grated fresh ginger
2 teaspoons vegetable oil 2 onions, cut into eighths
1 1/2 tablespoons minced peeled fresh ginger 1 bunch Chinese broccoli, trimmed and cut into 1 1/2-in lengths
4 large garlic cloves, minced 3 1/2 oz snow peas, trimmed and sliced crosswise
4 cups julienne-cut leek (about 4 small) 1 red bell pepper, seeded and sliced
3 cups shredded carrot (about 6 small) 1 cup drained canned baby corn
2 cups sliced shiitake mushroom caps (about 3 ounces) 1 bunch bok choy, trimmed and cut into 1 1/2-in lengths, or 1 bunch spinach,
4 cups fresh bean sprouts trimmed
RECIPE METHOD 2 tablespoons oyster sauce
Preheat broiler. 1 tablespoon light soy sauce
TO PREPARE THE NOODLES: Cook according to package directions, omitting salt Steamed white rice for serving
and fat. Rinse with cold water, and drain well. Combine noodles, 1 1/2 teaspoons RECIPE METHOD
sesame oil, and 1 teaspoon vegetable oil in a large bowl; toss well to coat. Divide In wok over medium heat, warm vegetable oil. Working in batches, add tofu and stir-
noodle mixture evenly into 6 (1-inch-thick) nests on 2 baking sheets. Place 1 baking fry until golden on all sides, 2-3 minutes. Using slotted spoon, remove from wok and
sheet on oven rack 3 inches from heat; broil 10 minutes. Carefully turn nests over, drain on paper towels. Pour off all but 2 tablespoons oil from wok and return to
and broil 6 minutes or until golden brown. Set aside. Repeat procedure with medium heat. Add garlic, ginger, and onions, and stir-fry until softened, 2-3 minutes.
remaining nests. Add broccoli, snow peas, bell pepper, corn, and bok choy or spinach. Stir-fry until
TO PREPARE THE SAUCE: Combine broth and next 5 ingredients (broth through vegetables are tender-crisp, 3-4 minutes. Add tofu and oyster and soy sauces and
soy sauce); stir well with a whisk. Set aside. gently stir-fry until heated through, 1-2 minutes.
TO PREPARE THE VEGETABLES: Heat 2 teaspoons vegetable oil in a large Serve hot, accompanied with steamed white rice.
nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 10 seconds. Nutrition Facts
Add leek, carrot, and mushrooms; stir-fry 2 minutes. Add sauce; bring to a boil, and Serves 4
cook 2 minutes or until thick. Stir in sprouts; cook until thoroughly heated. Spoon Facts per Serving
vegetables over nests. Calories: 283 Fat: 20g Carbohydrates: 21g
Serving size: 1 1/3 cups vegetables and 1 nest Cholesterol: 0mg Sodium: 414mg Protein: 7g
Yield: 6 Servings Szechuan Shrimp Recipe
Facts per Serving Source: Quick from Scratch - One Dish Meals
Cholesterol: 54mg Sodium: 586mg Protein: 13g Traditional Szechuan dishes are often quite spicy, but we've given this recipe only a
Fiber: 5g % Cal. from Fat: 17% % Cal. from Carbs: 71% slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding
Vegetable Stir-Fry with Ginger Vinaigrette Recipe more red-pepper flakes.
Source: Quick from Scratch - Vegetable Main Dishes WINE RECOMMENDATION:
Serves 4 A German riesling will be a knockout here. If you're keeping the heat subdued, a
Fresh and green and bursting with flavor, this stir-fry is like a little taste of springtime Pfalz kabinett will work fine. If you increase the pepper, go to a sweeter spätlese or
that you can serve any time of year. Carrots, red bell pepper, or asparagus (if it really even an auslese.
is springtime) will make the dish even prettier. Serve the medley with rice. RECIPE INGREDIENTS
RECIPE INGREDIENTS 1/2 cup canned low-sodium chicken broth or homemade stock
For Dressing: 3 tablespoons ketchup
1 tablespoon minced fresh ginger 1 1/2 tablespoons soy sauce
CHINESE FOOD 39
1 tablespoon oyster sauce You could add about a half cup of wine or dry sherry to the poaching liquid or to the
1/4 teaspoon salt microwave dish when cooking the chicken to add flavor and help keep the meat
3 tablespoons sherry moist.
2 red bell peppers, cut into 3/4-inch pieces Helpful Hints:
1 1/4 cups long-grain rice Chicken, Microwaving
1 1/2 pounds medium shrimp, shelled RECIPE INGREDIENTS
1/2 teaspoon cornstarch 2 cups shredded cooked chicken, warmed
3 tablespoons cooking oil 1 cup packaged crisp chow mein noodles
3 cloves garlic, minced 1/4 cup thinly sliced green onions
1 tablespoon minced fresh ginger 1/4 cup soy sauce
2 scallions, white part chopped, green tops sliced 2 tablespoons toasted sesame oil
1/2 teaspoon dried red pepper flakes 2 tablespoons rice vinegar
1/2 teaspoon Asian sesame oil 2 tablespoons water
RECIPE METHOD 2 teaspoons sugar
In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, 2 teaspoons grated fresh ginger root
and 1 tablespoon of the sherry. Heat a wok or large frying pan over moderately high 1 small red or green jalapeno pepper, seeded and finely chopped (1 tablespoon)
heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5 4 cups mixed fresh salad greens
minutes. Remove. RECIPE METHOD
Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, In a large mixing bowl combine the chicken, chow mein noodles, and green onions.
about 10 minutes. Drain. In a small saucepan stir together soy sauce, sesame oil, vinegar, water, sugar,
Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the gingerroot, and jalapeno pepper. Bring to boiling, stirring to dissolve the sugar.
cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately Remove from heat and pour over the chicken mixture. Toss to mix. Serve atop mixed
high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the salad greens.
shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate Nutrition Facts
and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the Makes 4 Servings
red-pepper flakes. Cook, stirring, until soft, about 3 minutes. Facts per Serving
Increase the heat to high. Add the broth mixture and boil until thickened, about 2 Calories: 255 Fat: 13g Carbohydrates: 11g
minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the Cholesterol: 54mg Sodium: 1011mg Protein: 22g
sesame oil over the top. Serve the shrimp with the rice. Fiber: 2g % Cal. from Fat: 46% % Cal. from Carbs: 17%
Nutrition Facts Steamed Fresh Shrimp in Black Bean Sauce Recipe
Serves 4 Source: The Heritage of Chinese Cooking
Facts per Serving Serves 6
Calories: 538 Fat: 14g Carbohydrates: 57g Of all China's shellfish, perhaps shrimp (prawns) are eaten more than any other kind.
Cholesterol: 259mg Sodium: 993mg Protein: 41g There seems to be an almost inexhaustible supply for fishermen along China's
Fiber: 2g % Cal. from Fat: 23% % Cal. from Carbs: 42% extensive coastline, swift rivers, enormous lakes and little canals.
Szechwan Chicken and Pasta Recipe The Cantonese are hard to beat when it comes to steaming fish and shellfish. Two
Source: Cooking at a Glance - Pasta subtle hallmarks of the fastidious Cantonese cook - subtle seasoning and critical
Makes 5 main-dish servings timing - are exemplified in this dish.
Chinese egg noodles are made from wheat flour, water, and egg and are shaped RECIPE INGREDIENTS
either round or flat. They are available fresh or dried. Many well-stocked 1 lb fresh uncooked jumbo shrimp (king prawns), peeled and deveined
supermarkets carry fresh noodles in the produce department along with spring-roll For Sauce:
wrappers. You can substitute any fresh ribbon pasta for the fresh Chinese noodles, if 1 tablespoon fermented black beans (dow see) (available at Chinese stores), rinsed
you prefer. and lightly mashed
Helpful Hints: 1/2 teaspoon sugar
Steps for Cooking Pasta 1/2 teaspoon minced fresh ginger
RECIPE INGREDIENTS 1/4 cup water
1 pound boneless, skinless chicken breast halves 1 tablespoon groundnut peanut oil
2 cups fresh pea pods (snow peas) or one 6-ounce package frozen pea pods, Few drops Shaoxing rice wine or dry sherry
thawed 2 scallions, finely chopped
1/4 cup soy sauce 2 tablespoons peanut oil
2 tablespoons rice vinegar or white wine vinegar Cilantro sprigs, for serving
1 teaspoon chili oil RECIPE METHOD
1/4 - 1/2 teaspoon crushed red pepper Wash the shrimp thoroughly under cold running water, and pat dry with paper towels.
5 ounces dried Chinese egg noodles or 8 ounces fresh Chinese egg noodles Place in the refrigerator to firm up.
1 tablespoon cooking oil FOR SAUCE: Mix the black bean sauce ingredients together and place in a bowl.
2 cloves garlic, minced Arrange the shrimp on a plate ready for steaming, and pour the black bean sauce
1 large red or green sweet bell pepper, cut into thin strips (1 1/3 cups) evenly over them.
2 green onions, sliced (1/4 cup) Place a round cake rack or steaming rack into a wok, pour in enough boiling water to
1/4 cup coarsely chopped peanuts come up to but not over the rack. Place the plate of shrimp on the rack and cover
RECIPE METHOD with the wok lid. Reduce the heat to maintain a steady steam, and steam for 6-7
Rinse chicken and pat dry. Cut into 3/4-inch pieces. Coarsely chop the pea pods. In minutes until pink and firm to the touch. Remove. Sprinkle the chopped scallions
a small bowl stir together the soy sauce, vinegar, chili oil, and crushed red pepper. over the shrimp.
Set aside. Heat the 2 tablespoons peanut oil to smoking point in a small saucepan (being
For dried noodles, in a large saucepan or pasta pot bring 3 quarts water to boiling. careful to stay with the pot while it is heating up). Pour the smoking oil quickly over
Add noodles. Reduce heat slightly. Boil, uncovered, 4-6 minutes, or till tender, the entire plate of shrimp to sizzle the sauce. (It is a good idea to take the plate of
stirring occasionally. (Prepare fresh noodles according to package directions.) Drain. shrimp over to the pot of oil.)
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during Arrange the shrimp side by side on an oval plate, and garnish with the sprigs of
cooking). Preheat over medium-high heat. Stir-fry the garlic in hot oil for 15 seconds. cilantro.
Add the pea pods, red or green pepper, and green onions; stir-fry for 1-2 minutes, or Recipe reprinted by permission of Weldon Russell. All rights reserved.
till crisp-tender. Remove the vegetables from the wok. Nutrition Facts
Add half of the chicken to the hot wok. Stir-fry for 2-3 minutes, or till no pink remains. Serves 6
Remove the chicken from the wok. Repeat with remaining chicken. Return all Facts per Serving
chicken to the wok. Add the soy sauce mixture to the wok. Add the cooked Calories: 113 Fat: 7g Carbohydrates: 1g
vegetables and noodles. Stir ingredients together to coat with soy sauce mixture. Cholesterol: 90mg Sodium: 105mg Protein: 10g
Cook and stir about 1 minute more, or till heated through. Sprinkle with peanuts. Fiber: 0g % Cal. from Fat: 56% % Cal. from Carbs: 4%
Serve immediately. Steamed Bean Curd with Chinese Mushrooms Recipe
Nutrition Facts Source: Food & Wine
Makes 5 main-dish servings 4 Servings
Facts per Serving Bean curd is a cooling food, as are all forms of soy. The mushrooms are cool as well,
Calories: 342 Fat: 10g Carbohydrates: 33g and steaming is considered to be a cooling process. The scallions, coriander and
Cholesterol: 80mg Sodium: 790mg Protein: 30g sesame seeds are warming, yet because they are garnishes, they do not alter this
Fiber: 5g % Cal. from Fat: 26% % Cal. from Carbs: 39% dish's essential yin nature. Note that the addition of honey Makes this dish slightly
Taipei Chicken with Mixed Greens Recipe sweet.
Source: Cooking at a Glance - Chicken RECIPE INGREDIENTS
Makes 4 Servings 5 large dried Chinese black or shiitake mushrooms (1 1/2 ounces)
CHINESE FOOD 40
1 cup boiling water Serving size = 2 tablespoons
1/2 cup chicken stock or canned low-sodium broth Nutrition Facts
1 teaspoon white sesame seeds Makes about 1/2 cup (Serves 4)
1 teaspoon black sesame seeds Facts per Serving
1 1/2 tablespoons cornstarch Calories: 19 Fat: 1g Carbohydrates: 2g
1 tablespoon plus 1/2 teaspoon black soy sauce Cholesterol: 0mg Sodium: 1mg Protein: 0g
1 tablespoon honey Fiber: 0g % Cal. from Fat: 47% % Cal. from Carbs: 42%
1 pound soft bean curd Five-Spice Rub & Sesame-Soy Sauce Recipe
2 tablespoons thinly sliced scallions Source: Fine Cooking - Issue 33
10 coriander (cilantro) leaves Yields about 1/2 cup spice rub and about 1 cup sauce
In a heatproof bowl, soak the mushrooms in the boiling water for 30 minutes. Drain For the Spice Rub:
and rinse the mushrooms. Cut off and discard the stems. 2 tablespoons ground coriander
In a small saucepan, bring the chicken stock to a boil. Add the mushrooms, cover 4 teaspoons five spice powder
partially and simmer over low heat for 20 minutes. Drain the mushrooms and cut 3/4 teaspoon ground fennel seeds
them into 1/4-inch dice. 1/2 teaspoon ground ginger
In a small skillet, toast the sesame seeds over moderate heat, shaking the pan often, 2 1/4 teaspoon hot chili powder
until the white sesame seeds turn a light tan, about 1 minute. Transfer the seeds to a 1/2 teaspoon ground black pepper
plate to cool. 1/4 teaspoon ground cinnamon
In a small bowl, combine the cornstarch with the black soy sauce and honey. In 2 tablespoons coarse salt
another bowl, mash the bean curd with a fork. Add the cornstarch mixture and diced 1 tablespoon brown sugar
mushrooms and mix well. Transfer the bean curd to a 4-cup soufflé dish or other For the Sauce:
deep baking dish and smooth the top. Set the dish in a steamer and cover with a 1/3 cup toasted sesame oil
plate. Steam the bean curd until it has set, about 15 minutes. Sprinkle the bean curd 1 tablespoon minced fresh ginger
with the sesame seeds, scallions and coriander leaves and serve hot. 1 tablespoon minced garlic
MAKE AHEAD: 1/3 cup orange juice
The recipe can be prepared through Step 3 up to 2 days ahead. 1/4 teaspoon five-spice powder
Nutrition Facts 1/4 teaspoon red chile flakes
4 Servings 1/4 teaspoon ground fennel seeds
Facts per Serving 2 tablespoons balsamic vinegar
Calories: 134 Fat: 5g Carbohydrates: 15g 2 tablespoons soy sauce
Cholesterol: 0mg Sodium: 292mg Protein: 9g 1 tablespoon sugar
Fiber: 1g % Cal. from Fat: 34% % Cal. from Carbs: 45% RECIPE METHOD
Hakka Dipping Sauces Recipe FOR THE SPICE RUB: In a bowl, thoroughly blend all the spices with the salt and
Source: Food & Wine brown sugar; set aside. Store tightly covered in a cool, dry place; the mix will last a
4 Servings few months.
RECIPE INGREDIENTS FOR THE SAUCE: In a small mixing bowl, whisk together all the ingredients. The
Chili Sauce sauce keeps for 3 or 4 days in the refrigerator.
1 tablespoon hot water Nutrition Facts
1 tablespoon Chinese chili sauce Yields about 1/2 cup spice rub and about 1 cup sauce
1 teaspoon unseasoned Japanese rice vinegar Facts per Serving
1/2 teaspoon sugar Calories: 57 Fat: 5g Carbohydrates: 4g
Garlic Sauce Cholesterol: 0mg Sodium: 823mg Protein: 0g
2 tablespoons unseasoned Japanese rice vinegar Fiber: 1g % Cal. from Fat: 79% % Cal. from Carbs: 28%
1 tablespoon plus 1 teaspoon minced garlic Chinese Stir-Fry Oil Recipe
1 tablespoon sugar Makes 2 cups
Ginger Sauce With this piquant oil in your cupboard, you can be an instant Chinese cook for any
1 tablespoon (packed) minced fresh ginger emergency meal. All you need are chopped fresh vegetables of your choice and
2 tablespoons peanut oil steamed rice.
1/4 teaspoon kosher salt RECIPE INGREDIENTS
RECIPE METHOD 2 cups peanut oil
TO MAKE THE CHILI SAUCE: In a small bowl, combine the water with the chili 8 slices fresh ginger
sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes 5 cloves garlic
and stir before serving. 5-6 green onions, trimmed of roots and 2 inches of green tops
TO MAKE THE GARLIC SAUCE: In a small bowl, combine the vinegar, garlic and RECIPE METHOD
sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before Heat the oil slowly in a heavy skillet. Crush the ginger and garlic with the wide blade
serving. of a cleaver or knife and add to the warm oil. Add the green onions. Heat slowly for 8
TO MAKE THE GINGER SAUCE: Put the ginger in a small heatproof bowl. Heat the minutes, or until the onions become translucent.
oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger Let the oil cool and then strain through coffee filter paper placed in a funnel, into a
and stir. Stir in the salt. Serve warm or at room temperature. sterilized storage bottle. Seal, label and store. The oil should be refrigerated through
SERVE WITH: Hakka Salt-Baked Chicken all stages of the process, and will keep for up to 1 month. The oil may become
Nutrition Facts cloudy, but will return to a clear state when warm.
4 Servings Serving size = 2 tablespoons
Facts per Serving Nutrition Facts
Calories: 85 Fat: 7g Carbohydrates: 6g Makes 2 cups
Cholesterol: 0mg Sodium: 120mg Protein: 1g Facts per Serving
Fiber: 0g % Cal. from Fat: 74% % Cal. from Carbs: 28% Calories: 247 Fat: 27g Carbohydrates: 2g
Fried Shallot or Garlic Flakes Recipe Cholesterol: 0mg Sodium: 3mg Protein: 0g
Source: Casual Cuisines of the World - Far East Cafe Fiber: 1g % Cal. from Fat: 98% % Cal. from Carbs: 3%
Makes about 1/2 cup (Serves 4) Stir-Fried Vegetables with Toasted Cashews Recipe
You will find these crisp and tasty toppings and accompaniments served with Source: Quick from Scratch - Vegetable Main Dishes
everything from soups and salads to curries and stir-fries. Although commercially Serves 4
prepared shallot and garlic flakes are available in Asian markets, they cannot The crunch of the charred cashews and the meaty texture of the mushrooms are
compare to the freshly made ones given here. retained by cooking them separately and saving them for a topping instead of
Helpful Hints: cooking them with the rest of the vegetables. Serve the stir-fry with either white or
Vegetables & Grains, Frying brown rice.
8 shallots or garlic cloves, cut cross-wise into slices 1/8 inch thick For Cashews:
Peanut or vegetable oil for frying 3 tablespoons canned low-sodium chicken broth or homemade stock
RECIPE METHOD 1 teaspoon cornstarch
In a frying pan over medium heat, pour in peanut or vegetable oil to a depth of 1/2 3 tablespoons cooking oil
inch. When the oil is moderately hot (about 325 degrees F.), add the shallot or garlic 2/3 cup cashew nuts
slices. Fry slowly, stirring, just until golden brown, 2-3 minutes. Using a slotted Dried red pepper flakes
spoon, transfer the slices to paper towels to drain. Let cool, then store the flakes in For Vegetables:
an airtight container at room temperature for up to several weeks. 1 pound mushrooms, sliced thin
CHINESE FOOD 41
1/2 teaspoon salt Nutrition Facts
4 scallions, white bulbs sliced thin, green tops chopped and reserved separately Serves 10 as a small appetizer
3/4 teaspoon Asian sesame oil Facts per Serving
3 cloves garlic, minced Calories: 30 Fat: 0g Carbohydrates: 7g
1 pound broccoli, thick stems removed, tops cut into small florets (about 1 quart) Cholesterol: 0mg Sodium: 60mg Protein: 0g
1 1/2 pounds napa Chinese cabbage (about 1/2 head), shredded (about 1 1/2 Fiber: 1g % Cal. from Fat: 0% % Cal. from Carbs: 93%
quarts) Sichuan Grilled Eggplant and Spinach Salad Recipe
1 tablespoon oyster sauce Source: Casual Cuisines of the World - Far East Cafe
2 tablespoons soy sauce Serves 6
RECIPE METHOD Traditionally, the eggplant is steamed for this recipe; grilling, however, produces a
FOR CASHEWS: In a small bowl, combine 1 tablespoon of the broth with the firmer texture and enhances its natural flavor. Both methods result in a delicious
cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the side-dish salad. To assemble a more substantial meal, add shredded poached
cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting chicken or julienned grilled red peppers (capsicums).
to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red- Other necessary recipes:
pepper flakes. Chicken Stock
FOR VEGETABLES: In the same pan, heat 1 tablespoon of the cooking oil over Helpful Hints:
moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, Vegetables & Grains, Grilling and Barbecuing
stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with RECIPE INGREDIENTS
the cashews. Stir the scallion greens and sesame oil into the mushroom mixture. 6 Asian eggplants (aubergines), each about 6 inches long, or 1 large globe eggplant,
Heat the remaining 1-1/2 tablespoons of cooking oil over moderately high heat. Add about 1 pound
the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and Peanut oil
cook, stirring, for 1 minute. Add the cabbage; cook, stirring, until the cabbage wilts, For the Dressing:
about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 2 tablespoons peanut oil
teaspoon red-pepper flakes, and the oyster and soy sauces. Stir the cornstarch 1 piece fresh ginger, 1 inch long, peeled and grated
mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the 3 cloves garlic, finely minced
vegetables, about 1 minute. Serve topped with the mushroom mixture. 1/2 teaspoon salt
WINE RECOMMENDATION: Wines from Austria are more available than ever. Pick 1 teaspoon sugar
a grener veltliner, a white wine with intriguing fruity and peppery flavors, for a tasty 1/4 cup dark soy sauce
change of pace. 1/4 cup red wine vinegar or balsamic vinegar
Nutrition Facts 1 1/2 tablespoons Asian sesame oil
Serves 4 1 teaspoon chili oil, or to taste
Facts per Serving 1/2 cup chicken stock
Calories: 334 Fat: 23g Carbohydrates: 28g 1 pound fresh spinach, carefully washed and stemmed
Cholesterol: 0mg Sodium: 835mg Protein: 12g 1 tablespoon sesame seeds
Fiber: 12g % Cal. from Fat: 62% % Cal. from Carbs: 34% 1 tablespoon chopped green onions
Stir-Fried Pepper Salad Recipe 1 tablespoon chopped fresh cilantro (fresh coriander)
Source: Crisco® RECIPE METHOD
4 Servings Preheat a gas grill to medium-high heat or prepare a fire in a charcoal grill. If using
RECIPE INGREDIENTS Asian eggplants, cut lengthwise into slices 1/4 inch thick. If using globe eggplant, cut
3 tablespoons Crisco Oil crosswise into slices 1/4 inch thick. Lightly score the flesh with a large crosshatch
3 bell peppers (green, red, yellow, orange, or a combination), seeds and ribs pattern. Brush lightly on both sides with peanut oil. Place the slices on the hot grill
removed, and cut into thin strips and grill, turning once, until the slices are tender, spongy and have light grill marks,
2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) about 4 minutes. Transfer to a plate to cool, then cut into strips 1/4 inch wide by 2
2 tablespoons chopped fresh parsley inches long. Transfer to a bowl, cover and refrigerate.
2 tablespoons white wine vinegar FOR THE DRESSING:
1 tablespoon granulated sugar In a small saucepan over medium heat, warm the 2 tablespoons peanut oil. When
1/2 teaspoon Italian seasoning hot, add the ginger and garlic and sauté gently until fragrant but not browned, about
1/2 teaspoon salt 1 minute. Stir in the salt, sugar, soy sauce, vinegar, sesame oil and chili oil; simmer
1/4 teaspoon freshly ground black pepper for 15 seconds. Stir in the chicken stock. Remove from the heat and let cool.
RECIPE METHOD Arrange the spinach leaves on a platter and set aside.
Heat Crisco Oil in large skillet on medium heat. Add peppers and garlic. Saute 6 In a small, dry saucepan over medium heat, toast the sesame seeds until golden and
minutes, or until peppers are cooked. fragrant, about 3 minutes. Set aside.
Add parsley, vinegar, sugar, and Italian seasoning to pan. Stir well. Remove pan Add the green onion, cilantro and cooled dressing to the eggplant and toss to mix
from heat. Sprinkle with salt and pepper. Allow to cool to room temperature or chill well. Scatter the eggplant over the spinach, then refrigerate until well chilled. Sprinkle
before serving. with the toasted sesame seeds just before serving.
NOTE: The salad can be made up to two days in advance and refrigerated, tightly Nutrition Facts
covered with plastic wrap. Serves 6
Spicy Sweet and Sour Salad Recipe Facts per Serving
Source: The Heritage of Chinese Cooking Calories: 268 Fat: 12g Carbohydrates: 37g
Serves 10 as a small appetizer Cholesterol: 0mg Sodium: 887mg Protein: 9g
Every major region in China has its own distinctive pickled vegetables which often Fiber: 16g % Cal. from Fat: 40% % Cal. from Carbs: 55%
include garlic, chilis and ginger. Chinese cabbage, pickled in brine and served in a Chilled Tofu With Bean Sprouts Recipe
ceramic container patterned with hollyhock flowers, was on the menu in 1754 for a Source: Food & Wine
meal prepared by the noted Chang Erh for Ch'ien-lung, a Ching dynasty emperor. Serves 4
Today, a pickled dish similar to this Spicy Sweet and Sour Salad is served as an RECIPE INGREDIENTS
appetite stimulant before banqueting. 1/2 pound fresh mung bean sprouts
RECIPE INGREDIENTS For Dressing:
For the dressing; 3 tablespoons rice vinegar
1/4 cup white vinegar 2 tablespoons soy sauce
1/4 cup sugar 2 tablespoons sesame oil
1/4 teaspoon salt 1 tablespoon chili garlic sauce
1/4 teaspoon sesame oil 2 teaspoons sugar or honey
1 English cucumber, skin left on, halved lengthwise then cut crosswise on the 1 package (16 ounces) soft tofu, drained
diagonal into 1/2-inch (1-cm) slices 1 teaspoon toasted white sesame seeds
1 small carrot, cut into 1/4-inch ulienne 1/2 teaspoon black sesame seeds
1 small red bell pepper, halved lengthwise then cut crosswise on the diagonal into 1/4 cup chopped toasted walnuts
1/2-inch (1-cm) slices RECIPE METHOD
1 small red chili, seeded and finely chopped Parboil mung bean sprouts in a pot of boiling water for 1 minute. Drain, rinse with
RECIPE METHOD cold water, and drain again. Remove to a serving plate, cover, and refrigerate until
Mix all of the dressing ingredients together in a bowl. Transfer the mixture to a small chilled.
saucepan and bring to a boil. Reduce the heat and simmer over low heat until the Combine dressing ingredients in a bowl; set aside.
sugar dissolves. Cut tofu into 1/2-inch cubes. Place over chilled mung bean sprouts. Drizzle dressing
Combine all of the vegetables in a bowl. Pour on the dressing and toss thoroughly. over tofu and garnish with sesame seeds and walnuts.
Cover and refrigerate for at least 1-2 hours. Recipe created by Martin Yan.
Arrange the salad in small saucers and serve as an appetizer to a Chinese meal. Nutrition Facts
CHINESE FOOD 42
Serves 4 3 tablespoons teriyaki or soy sauce
Calories: 205 Fat: 16g Carbohydrates: 10g Heat the oil in a large skillet or wok over medium-high heat. Add the onion,
Cholesterol: 0mg Sodium: 618mg Protein: 9g gingerroot, and garlic. Cook, stirring often, for 2 minutes or until the garlic is golden.
Fiber: 2g % Cal. from Fat: 70% % Cal. from Carbs: 20% Remove the gingerroot and garlic and discard.
Zesty Beef LoMein Recipe Add the broccoli, carrots, and red pepper. Cook for 2 minutes, stirring often, until the
Source: Wild Oats Natural Marketplace broccoli and carrots are tender-crisp.
Serves 4 Add the snow peas and teriyaki or soy sauce. Stir to combine.
Use your noodle! Kids love spaghetti and this Asian style recipe adds zesty flair to Nutrition Facts
everyday pasta. Use leftover spaghetti and pick up vegetables from the salad bar to Makes 4 Servings
make this quick meal race from the wok to your table. Facts per Serving
RECIPE INGREDIENTS Calories: 101 Fat: 4g Carbohydrates: 15g
1/2 pound Wild Oats Organic Spaghetti or Linguine Cholesterol: 0mg Sodium: 710mg Protein: 4g
1 cup sugar snap pea pods Fiber: 5g % Cal. from Fat: 36% % Cal. from Carbs: 59%
1 Wild Oats Carrot, peeled and thinly sliced Hunan Eggplant Recipe
2 teaspoon cornstarch Source: Cooking Light magazine
1 teaspoon honey Yield: 2 servings
2 teaspoon warm water Chinese cuisine from the Hunan province is known for its spiciness. This side dish
2 tablespoon Wild Oats Organic Extra Virgin Olive Oil uses crushed red pepper for a mild, mouth-friendly heat.
2 tablespoon fresh ginger, minced RECIPE INGREDIENTS
3 cloves garlic, minced 1 (1-pound) eggplant, peeled and cut lengthwise into 1-inch-thick slices
1/2 cup thinly sliced red onion 2 tablespoons canned vegetable broth or water
1 pound natural sirloin beef, cut into thin strips 1 tablespoon fresh lemon juice
1 cup organic broccoli florets 1 teaspoon dark sesame oil
1 cup mushrooms, sliced 1/2 teaspoon sugar
1/3 cup chicken broth 1/8 teaspoon salt
3 tablespoon tamari 1 tablespoon thinly sliced green onions
hot sauce to taste 1/4 teaspoon crushed red pepper
RECIPE METHOD 2 garlic cloves, minced
Heat 6 cups of water to boiling in a large saucepan. Add pasta and cook to al dente. RECIPE METHOD
Add carrots and pea pods during the last 3 minutes of cooking. Drain. Cut eggplant slices in half crosswise. Steam eggplant, covered, 5 minutes or until
Mix cornstarch, honey and warm water. Heat a large wok or skillet over medium high tender. Combine broth, juice, oil, sugar, and salt in a small saucepan; bring to a boil.
heat. Add oil. Add onion, garlic and ginger. Cook for 2 minutes. Divide eggplant evenly between 2 plates; drizzle with 2 tablespoons sauce. Sprinkle
Add beef. Cook for 3 minutes. Add broccoli, mushrooms. Cook for 1 minute. with onions, pepper, and garlic.
Add linguine, carrots and pea pods. Stir in broth, tamari and hot sauce. Mix well. Recipe reprinted by permission of Cooking Light magazine. All rights reserved.
Pull pasta, meat and vegetables to the sides of the wok. Pour cornstarch mixture into Nutrition Facts
the remaining liquid. Stir until thickened. Mix well with pasta, vegetables and beef. Yield: 2 servings
Garnish with diced green onion. Facts per Serving
Portobello Stir-Fry Recipe Calories: 81 Fat: 3g Carbohydrates: 15g
Source: 99% Fat-Free Meals in 30 Minutes Cholesterol: 0mg Sodium: 218mg Protein: 2g
4 Servings Fiber: 3g % Cal. from Fat: 33% % Cal. from Carbs: 74%
This recipe showcases wonderful portobello mushrooms, which are meaty enough to Green Beans and Garlic Recipe
satisfy a steak lover! Source: The Heritage of Chinese Cooking
1 1/4 pounds bok choy (about 1 head) The great variety of climate and soil in China has resulted in the cultivation of an
1/4 cup dry white wine enormous diversity of plants. Abundant vegetation allows for economizing on the
2 tablespoons Chinese oyster sauce eating of flesh, to the extent that today the Chinese, by preference, eat much more
1/2 tablespoon reduced-sodium soy sauce vegetable and grain produce than meat, a diet that over many centuries has become
3 tablespoons cornstarch extremely well balanced.
1/2 cups chicken stock The Chinese farmer, in a constant effort to utilize every square inch of his land,
1 small dried hot pepper prefers to grow plants that will take the least space. Consequently, legumes (pulses)
6 ounces sliced portobello mushrooms (precut; about 16 slices) of every description climb and trail upward over racks, and climbers cover the sides
1 cup shredded carrots (precut) and roofs of his home and any outbuildings.
RECIPE METHOD Beans are a particularly popular crop in areas with a subtropical climate. This tasty
Cut the bok choy on the diagonal into thin strips (about 6 cups). dish can be made with the traditional green (French) beans or with yardlong (snake)
In a bowl, mix together the wine, oyster sauce, soy sauce, cornstarch, and 1 cup of beans.
the chicken stock and set aside. Meanwhile, preheat a nonstick wok or a large Other necessary recipes:
nonstick skillet over high heat. Supreme Chicken Broth
Put 1/4 cup of the remaining chicken stock and the dried pepper into the hot wok or RECIPE INGREDIENTS
skillet and cook, stirring constantly, for 1 minute. Add the mushrooms and cook, 1 tablespoon peanut oil
stirring constantly and turning the mushrooms periodically, until they brown, 1 1/2 to 10 large cloves garlic, peeled and left whole
2 minutes. Remove and reserve the mushrooms. 2 cups Supreme Chicken Broth
Add the remaining 1/4 cup of chicken stock and the bok choy to the wok or skillet. 1 lb green beans, topped and tailed
Stir and add the carrots. Cook and stir for about 1 minute, until the carrots are limp. 1 tablespoon cornstarch, mixed with 2 tablespoons cold water, for thickening
Add the reserved sauce mixture and stir to coat. Add the reserved mushrooms and RECIPE METHOD
any juice they have given off. Continue to cook and stir for another minute or two, In large skillet (frying pan), combine the oil and garlic. Stir over medium heat until
until the sauce thickens and bubbles. Remove the hot pepper before serving. light and golden (about 2 minutes). Add the broth, cover, and simmer until the garlic
Nutrition Facts is tender when pierced, about 5 minutes.
4 Servings
Facts per Serving
Calories: 81 Fat: 1g Carbohydrates: 14g Bring the broth back to a boil and add the beans. Cook, covered, just until the beans
Cholesterol: 0mg Sodium: 295mg Protein: 4g are crisp-tender (3-4 minutes). With tongs, lift out the beans and arrange on a
Fiber: 3g % Cal. from Fat: 11% % Cal. from Carbs: 69% serving plate.
Oriental-Style Stir-Fried Vegetables Recipe Stir the cornstarch thickening into the broth in the skillet. Bring to a boil, stirring until
Source: Eating Well thickened. Spoon the sauce and garlic over the beans.
Makes 4 Servings Nutrition Facts
1 tablespoon sesame oil Facts per Serving
1 medium onion, sliced Calories: 68 Fat: 2g Carbohydrates: 9g
3 slices fresh ginger root Cholesterol: 0mg Sodium: 62mg Protein: 4g
2 cloves garlic, cut in half Fiber: 3g % Cal. from Fat: 26% % Cal. from Carbs: 53%
4 cups broccoli flowerets Eight Treasure Rice Recipe
2 carrots, thinly sliced on the diagonal Source: The Heritage of Chinese Cooking
1 red bell pepper, cut into strips Serves 8
2 cups snow peas
CHINESE FOOD 43
This is the celebrated eight-treasure rice eaten at Chinese New Year. In the early Makes 4 Servings
days of the Han dynasty (202 BC-AD 220), rice was considered a delicacy as millet Part of the art of Chinese cooking consists of being able to take a few common
was the staple grain. Eight-treasure rice depicts the almost spiritual significance of ingredients and prepare them in a way that lets each individual flavor element
rice to the Chinese people, bringing good fortune and blessings to all at the improve all the other ingredients. The following string bean recipe will illustrate the
beginning of a New Year. approach.
2 cups long-grain white rice 1 1/2 pounds string beans
3 cups glutinous rice 1 cup vegetable oil
2 tablespoons peanut oil 1 tablespoon chopped scallions
6 Chinese dried mushrooms, soaked 20 minutes in warm water, squeezed dry, 1 teaspoon chopped garlic
stemmed, caps finely diced 1/2 teaspoon Szechuan chili paste or hot sauce
2 dried Chinese sausages (lup chiang), diced 2 tablespoons soy sauce, low-sodium if possible
1 boneless chicken thigh, diced 1 tablespoon dry sherry or rice wine
1 tablespoon dried shrimp, soaked 20 minutes in warm water, drained 1 tablespoon sugar
1/2 cup lotus seeds, soaked in cold water 3-4 hours, drained RECIPE METHOD
1/2 cup diced onion Wash the beans under running water. Drain the beans well on paper towels.
1/2 cup diced bamboo shoots In a wok or skillet, heat the oil until just before it smokes. Add the beans, standing
2 tablespoons light soy sauce back to avoid being spattered with oil. Cook the beans over high heat, stirring and
1/2 teaspoon five spice powder turning frequently, until they are wrinkled and lightly browned, about 7 minutes.
2 teaspoons sesame oil Remove the beans with a slotted spoon and place in a colander to drain. Set aside.
1 teaspoon salt Discard all but about 2 tablespoons of oil from the skillet. Over high heat, reheat the
2 scallions, chopped remaining oil. Add the scallions, garlic, and Szechuan paste and stir-fry for 20
RECIPE METHOD seconds. Add the soy sauce and stir.
Combine the rice and wash 3 times. Put the string beans back into the skillet. Add the wine and sugar and stir until well
Heat the peanut oil in a wok until almost smoking. Stir-fry the mushrooms, the mixed, about 1 minute. Remove from skillet and serve.
Chinese sausages, chicken, dried shrimp, lotus seeds, onion, and bamboo shoots for Nutrition Facts
1-2 minutes. Add the soy sauce, five spice powder, sesame oil, and salt. Stir-fry to Makes 4 Servings
mix well. Facts per Serving
Bring the rice to a rapid boil and continue to cook by the absorption method. When Calories: 175 Fat: 11g Carbohydrates: 16g
most of the water has been absorbed, add the stir-fried ingredients, mixing them Cholesterol: 0mg Sodium: 487mg Protein: 3g
through the rice. Simmer, covered, on low heat for 20 minutes. Turn off the heat, and Fiber: 6g % Cal. from Fat: 57% % Cal. from Carbs: 37%
allow to stand for 10 minutes. Broccoli-Noodle Stir-fry Recipe
TO SERVE: Stir the rice with chopsticks, adding the chopped scallions. Remove the Source: Cooking at a Glance - Vegetables & Grains
rice from the pot and pack into a lightly oiled bowl, pressing in firmly. (If preparing a Serves 6 as an accompaniment
day in advance, refrigerate in the bowl until just before needed.) Steam the rice in the Thin noodles look best in this sesame-flavoured stir-fry. Look for fine noodles, nested
bowl for 10 minutes, and invert to serve. vermicelli, or capellini in the Asian foods or pasta section of your supermarket.
Nutrition Facts Helpful Hints:
Serves 8 Vegetables & Grains, Frying
Facts per Serving RECIPE INGREDIENTS
Calories: 530 Fat: 8g Carbohydrates: 100g 3 oz dried fine noodles
Cholesterol: 8mg Sodium: 605mg Protein: 13g For Sauce:
Fiber: 4g % Cal. from Fat: 14% % Cal. from Carbs: 75% 5 fl oz chicken stock
Deep Fried Kale Recipe 2 teaspoons cornflour
Source: The Heritage of Chinese Cooking 1 1/2 teaspoons soy sauce
Serves 4 1 teaspoon rice vinegar or white vinegar
The Chinese have an amazing knowledge about their plant resources, even though 1/8 to 1/4 teaspoon crushed dried chilies
no specific word corresponds to "vegetables," reference in Chinese is made by the 1 tablespoon cooking oil
word tsai, which simply translates as "greens." 2 teaspoons toasted sesame oil
The green vegetable used in this recipe is known as Chinese kale, gai larn, or 10 oz broccoli florets
Chinese broccoli. Every part of the kale is edible, even the tiny white flowers, though RECIPE METHOD
only the leaves are used to make this stunning accompaniment to a special meat In a large saucepan bring 2 qt water to boiling. Add noodles and boil, uncovered, 5-7
dish. minutes or till just tender, stirring occasionally. (Or, cook according to package
RECIPE INGREDIENTS directions.) Drain.
1 bunch of kale of Chinese broccoli (gai larn) (available at Chinese stores) FOR SAUCE: In a small bowl combine stock, cornflour, soy sauce, vinegar, and
1/4 teaspoon salt crushed dried chilies. Set aside.
1/4 teaspoon sugar In a wok or large frying pan heat cooking oil and sesame oil over medium-high heat.
Groundnut peanut oil, for deep-frying Add broccoli; stir-fry for 3-4 minutes, or till crisp-tender. Stir sauce; add sauce and
RECIPE METHOD cooked noodles to wok or frying pan. Cook and stir till thickened and bubbly. Cook
Choose a bunch of broccoli with large good-quality leaves. Cut off the leaves and stir for 1 minute more. Serve.
(discarding any brown, wilted ones) and, with a sharp knife, cut out the center stem Nutrition Facts
from each leaf. After washing the leaves, dry very thoroughly. Serves 6 as an accompaniment
Stack 4 or 5 leaves on top of each other, roll up firmly and shred very finely with a Facts per Serving
sharp knife. Repeat this procedure until all the leaves are shredded. It is essential to Calories: 108 Fat: 5g Carbohydrates: 13g
shred perfectly evenly, or you will not achieve the correct degree of crispness. Cholesterol: 13mg Sodium: 109mg Protein: 4g
Fill a wok one-third full of groundnut oil, and heat the oil to moderately hot. There Fiber: 2g % Cal. from Fat: 42% % Cal. from Carbs: 48%
should be a faint haze coming from the oil and the oil should shimmer. Add a handful Broccoli in Oyster Sauce Recipe
of the shredded kale leaves and stir gently as they deep-fry; cooking time will be only Source: The Heritage of Chinese Cooking
20-30 seconds. Remove with a strainer as soon as the leaves are bright green. Serves 4
Repeat until all the leaves are cooked. Chinese broccoli, or kale, does not resemble Italian broccoli, which is a member of
Drain off the groundnut oil, leaving a film of oil behind. Reheat the wok for a few the cabbage and cauliflower family. It is, instead, a stem vegetable with small white
seconds. Return the kale leaves and toss quickly in the hot dry wok. Sprinkle in the flowers and dark green leaves. The stems are slender and juicy, while the leaves
salt and sugar, and continue to toss the crisp leaves until thoroughly mixed. Remove have a slightly bitter taste. This vegetable was cultivated originally in China's
to a plate and serve. (The leaves should crumble in the palm of the hand.) southern states, particularly Guangzhou (Canton), but is now grown in most parts of
OPTIONAL: Soak a few dried scallops (available at Chinese stores) in warm water China.
for several hours, then steam for 30 minutes. Break the scallops into shreds, RECIPE INGREDIENTS
squeeze dry in a tea towel, then deep-fry over low heat. Sprinkle through the kale 1 bunch Chinese broccoli (gai larn) (available at Chinese stores)
leaves just before serving. 6 cups boiling water, mixed with 1 teaspoon salt
Nutrition Facts 1 tablespoon peanut oil or 6 cups light chicken broth
Serves 4 For Sauce:
Facts per Serving 1 tablespoon chicken broth
Calories: 109 Fat: 11g Carbohydrates: 3g 1/4 cup oyster sauce (available at Chinese stores)
Fiber: 1g % Cal. from Fat: 91% % Cal. from Carbs: 11% Trim each stalk of broccoli. Use only the top 6 inches of each broccoli stalk. Discard
Dry-Fried String Beans Recipe the leaves except for the young leaves at the tips. Wash the broccoli under cold
Source: Eating Well
CHINESE FOOD 44
running water, and pat dry with paper towels. Bring the water to a rolling boil. Add the Hot Chile Paste Recipe
broccoli and boil over high heat for 2-3 minutes. Source: Food & Wine
Meanwhile, gently simmer together the 1 tablespoon chicken broth and oyster sauce. Makes about 3/4 cup
Strain the broccoli out of the water, arrange neatly on a serving plate and cut the There is no single chile paste (lajiao jiang) in China, any more than there is a single
stalks in halves with a pair of scissors. salsa in Mexico. It Serves as an ingredient in the kitchen and as a condiment at the
Spoon the oyster sauce over the broccoli greens and serve. table. Having tried many bottled versions over the years, we can assure you that by
Nutrition Facts far the best chile paste is the one you make yourself.
Facts per Serving 1 cup loosely packed dried red chiles (1 ounce), rinsed
Calories: 43 Fat: 4g Carbohydrates: 2g 3/4 cup boiling water
Cholesterol: 0mg Sodium: 112mg Protein: 1g 1 teaspoon salt
Fiber: 0g % Cal. from Fat: 84% % Cal. from Carbs: 19% 1 teaspoon sugar
Sesame Sauce with 1 tablespoon peanut oil
Roasted Red Peppers Recipe 1/4 cup minced shallots
Source: No-Cook Pasta Sauces 1 teaspoon cider vinegar or rice vinegar
Serves 4 RECIPE METHOD
RECIPE INGREDIENTS In a heatproof bowl, cover the chiles with the boiling water. Place a small plate on the
2 tablespoons Chinese soy sauce chiles to keep them submerged and soak until pliable, at least 20 minutes or up to 2
2 tablespoons Chinese oyster sauce hours.
1 tablespoon Japanese sesame oil Transfer the chiles and their soaking liquid to a blender and puree. Blend in the salt
1 tablespoon canola or vegetable oil and sugar.
1 1/2 tablespoons sugar Set a wok over moderately high heat. When it's very hot, add the oil and swirl to coat
1 teaspoon garlic paste with chili the wok. Add the shallots and stir-fry until softened, about 2 minutes. Add the chile
Small bunch fresh chives, cut into 2-inch lengthes puree and stir-fry for about 20 seconds, then remove from the heat and stir in the
1 jar (7 ounces) roasted red peppers, drained and cut lengthwise into 1/4-inch-wide vinegar. Transfer the chile paste to a bowl to cool, then store in a glass jar.
strips MAKE AHEAD: The chile paste can be refrigerated for up to 3 months.
RECIPE METHOD Serving size = 2 tablespoons
Combine soy sauce, oyster sauce, sesame oil, canola oil, sugar, and chili paste in Nutrition Facts
pasta serving bowl. Set aside to warm to room temperature. Makes about 3/4 cup
Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and Facts per Serving
immediately add to sauce in bowl. Sprinkle with chives and red pepper strips and Calories: 43 Fat: 3g Carbohydrates: 5g
toss until most of the liquid is absorbed. Serve warm or at room temperature. Cholesterol: 0mg Sodium: 393mg Protein: 1g
RECOMMENDED PASTA: 8 ounces linguine or fresh Shanghai noodles Fiber: 1g % Cal. from Fat: 63% % Cal. from Carbs: 47%
No-Cook Pasta Sauces Peanut Dressing Recipe
Nutrition Facts Makes 2 cups (Serves 16)
Serves 4 Serve this over warm or cold Chinese noodles.
Calories: 103 Fat: 8g Carbohydrates: 8g 1 cup chopped cilantro
Cholesterol: 0mg Sodium: 691mg Protein: 1g 1/4 cup fresh mint
Fiber: 1g % Cal. from Fat: 70% % Cal. from Carbs: 31% Juice of 2 limes
Sichuan Beans Recipe 2 cloves garlic
Source: The Heritage of Chinese Cooking 2 oz. fresh ginger, peeled
Serves 6 3 tablespoons toasted sesame seeds
This unusual-shaped bean is an ancient Chinese vegetable. It is a long (15-inch), 4 tablespoons dry sherry
thin, round bean, olive green in color with a "meatier" softer texture and stronger 5 tablespoons soy sauce
flavor than the green bean. The southern Chinese eat the young bean whole or 2 jalapeno chilies, seeded and chopped
simply snapped in half. The northerners use the vegetable dried. 1 cup chunky peanut butter
This is a famous Sichuan (Szechwan) recipe, in which the beans are first deep-fried, 3/4 cup peanut oil
giving them a rich, deep flavor, and then combined with a spicy meat sauce. RECIPE METHOD
RECIPE INGREDIENTS Process the cilantro, mint, lime juice, garlic, and ginger in a food processor. Add the
6 oz finely ground pork sesame seeds, sherry, soy sauce, chilies, and peanut butter, then process.
For Marinade: Add the oil, a few drops at a time, until it is blended into the mixture. Transfer to a
1/2 teaspoon cornstarch serving bowl. If not using immediately, transfer to a jar or container and store in the
1 tablespoon dark soy sauce refrigerator for up to 4 days.
1 teaspoon sugar Combine with cooked noodles, or perhaps stir-fried vegetables, and serve
2 pinches of white pepper immediately.
2 cups peanut oil Serving size = 2 tablespoons
1 pound green beans, French beans or Chinese yardlong (snake) beans, topped and Nutrition Facts
tailed (or snap the yardlong bean into 4-inch/10-cm lengths) Makes 2 cups (Serves 16)
1/4 teaspoon salt Facts per Serving
1 tablespoon dried shrimp (har mai) (available at Chinese stores), soaked for 1 hour Calories: 204 Fat: 19g Carbohydrates: 5g
in warm water, drained and minced (finely chopped) Cholesterol: 0mg Sodium: 288mg Protein: 5g
3 cloves garlic, crushed Fiber: 1g % Cal. from Fat: 84% % Cal. from Carbs: 10%
1 1/2 tablespoons preserved Sichuan preserved vegetables (jar choi) (available at Chinese Spinach Recipe
Chinese stores) Source: Crisco®
2 teaspoons chili bean paste (available at Chinese stores) 4-6 Servings
1 red chili pepper, finely chopped, for garnish RECIPE INGREDIENTS
RECIPE METHOD 3 tablespoons Crisco® Oil
Place the ground pork in a bowl, add all of the marinade ingredients and mix well. 1 tablespoon soy sauce
Set aside. 1 teaspoon lime juice
Heat the groundnut oil in a wok until moderately hot. Deep-fry the beans in 3 batches 1/2 teaspoon sugar
until the skins begin to wrinkle and the beans are softened (about 3 minutes). 1/8 teaspoon pepper
Remove and drain well. Pour off most of the oil from the wok, leaving about 1 1 clove garlic, minced
tablespoon behind. 1/2 cup diagonally-sliced green onion, 1-inch slices
Heat the remaining peanut oil. Add the pork and quickly stir-fry over high heat with 12 ounces fresh spinach, trimmed, washed and torn into bite-size pieces
the salt, dried shrimp, garlic, preserved Sichuan vegetable, and chili bean paste. Stir- 1/4 cup sliced water chestnuts
fry until the meat changes color from pink to white, about 2 minutes. Return the jar (2 ounces) sliced pimiento, drained
beans to the wok and toss until well combined and heated through. Serve, either hot RECIPE METHOD
or cold, garnished with the chopped red chili pepper. Heat Crisco® Oil, soy sauce, lime juice, sugar and pepper in large skillet. Add garlic.
Nutrition Facts Stir-fry over medium-high heat about 1 minute, or until garlic is light brown. Add
Serves 6 onion. Stir-fry 1 minute. Add spinach, water chestnuts and pimiento. Stir-fry 2 to 3
Facts per Serving minutes longer, or until spinach is tender.
Calories: 229 Fat: 19g Carbohydrates: 9g Chinese Chicken Salad with Peanut-Sesame Dressing Recipe
Cholesterol: 21mg Sodium: 199mg Protein: 7g Source: Casual Cuisines of the World - Far East Cafe
Fiber: 3g % Cal. from Fat: 75% % Cal. from Carbs: 16% Serves 6
CHINESE FOOD 45
Cold shredded chicken in a peanut-sesame dressing is a common component of the Heat 1/4 cup of the strained oil in a large skillet or wok over high heat. Season the
exquisitely arranged cold appetizer platters served at Chinese banquets. This salad eggs with 1/4 teaspoon of the salt. Scramble the eggs in the skillet for 30 seconds to
is as popular among Westerners as it is with the Chinese, and many variations of it 1 minute, then add the rice and peas. Stir-fry for 2 to 3 minutes to evenly combine
are offered in casual dining spots throughout the West. the rice, eggs, and peas and to heat through.
Helpful Hints: Add the chicken, the remaining salt, and the pepper, and stir-fry for 30 seconds. Add
Chicken, Cutting Up a Whole the soy sauce and lettuce and stir-fry for another minute, or until all the ingredients
Chicken, Poaching are hot. Transfer the rice to a platter and serve.
Chicken, Skinning and Boning Nutrition Facts
Vegetables, Preparing Makes 4 Servings
2 large whole chicken breasts Calories: 1314 Fat: 115g Carbohydrates: 37g
2 teaspoons salt Cholesterol: 225mg Sodium: 584mg Protein: 35g
1/2 pound fresh Chinese egg noodles Fiber: 2g % Cal. from Fat: 79% % Cal. from Carbs: 11%
1 1/2 teaspoons peanut oil Stir-Fried Baby Bok Choy and Shiitake Mushrooms Recipe
3 tablespoons white or black sesame seeds Source: Food & Wine
1/4 cup finely julienned red bell pepper Serves 8
1 cup finely julienned, peeled carrot Serving mushrooms whole, according to Asian tradition, is a sign of wealth. For a
1/2 cup fresh cilantro leaves more pronounced mushroom flavor, replace the fresh shiitake mushrooms with 1/4
1 small cucumber, cut into julienne strips 2 inches long pound dried shiitakes that have been soaked in hot water until tender,
For Dressing: then drained and stemmed.
2 teaspoons peanut butter RECIPE INGREDIENTS
2 teaspoons Asian sesame paste 2 teaspoons vegetable oil
2 tablespoons sugar 1 teaspoon sesame oil
1/3 cup dark soy sauce 1 large garlic clove, minced
1/3 cup Chinese red vinegar or balsamic vinegar 1 pound small fresh shiitake mushrooms, stemmed
2 tablespoons peanut or corn oil 2 pounds baby bok choy
1 tablespoon Asian sesame oil 1 tablespoon Asian fish sauce
1/2 teaspoon chili oil, or to taste Kosher salt and freshly ground pepper
2 teaspoons minced garlic 3 Thai chiles, halved, seeded, julienned
1 teaspoon peeled and minced fresh ginger RECIPE METHOD
1/4 cup chopped green onion Heat the vegetable and sesame oils in a wok. Add the garlic and stir-fry over high
1/4 cup chopped dry-roasted peanuts heat until golden, about 5 seconds. Add the shiitakes and stir-fry for 5 minutes. Add
RECIPE METHOD the bok choy and stir-fry until just wilted, about 5 minutes longer. Season with the
Fill a large saucepan three-fourths full with water and bring to a boil. Add the chicken fish sauce, salt and pepper and stir-fry for 1 minute.
breasts and return to a boil, skimming off any scum that forms on the surface, then Recipe reprinted by permission of Food and
immediately reduce the heat to low. Simmer, uncovered, until tender, 20-25 minutes. Nutrition Facts
Drain and let cool. Serves 8
Remove the skin from the chicken breasts, bone the breasts and hand shred the Facts per Serving
meat with the grain into strips about 1/2 inch thick and 2 inches long. Calories: 56 Fat: 2g Carbohydrates: 6g
Refill the large saucepan three-fourths full with water. Bring to a boil over high heat Cholesterol: 1mg Sodium: 257mg Protein: 3g
and add the salt. Gently pull the strands of noodles apart, then drop them into the Fiber: 2g % Cal. from Fat: 32% % Cal. from Carbs: 43%
boiling water, stirring to separate the strands. When the water comes to a second Stir-fried Rice with Vegetables Recipe
boil, boil for 1 minute longer. Pour the noodles into a colander and rinse thoroughly Source: Cooking at a Glance - Vegetables & Grains
with cold running water. Drain thoroughly and transfer to a large bowl. Toss with the Serves 6 as an accompaniment
peanut oil to keep the noodles from sticking together. Set aside. Choose from long-grain white, brown, or wild rice, and allow more cooking time for
If using white sesame seeds, toast them in a small, dry frying pan over medium heat brown or wild rice. You may even want to cook the rice a day ahead to save time
until golden and fragrant, about 3 minutes. If using black sesame seeds, leave them when you're ready to stir-fry.
untoasted. Helpful Hints:
In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or Rice and Grains, Cooking
raw sesame seeds. Arrange the cooked noodles in a wide shallow bowl. Scatter the Vegetables & Grains, Frying
cucumber over the noodles and top with the chicken mixture. Cover and refrigerate Vegetables, Preparing
until ready to serve. RECIPE INGREDIENTS
FOR DRESSING: In a small bowl, stir together the peanut butter, sesame paste, 16 fl oz water
sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the 7 oz long-grain white or brown rice, or 6 oz rinsed and drained wild rice
peanut or corn oil, sesame oil and chili oil. When hot, add the garlic, ginger and 3 tablespoons peanut oil
green onion; sauté gently until fragrant but not browned, about 15 seconds. Stir in 2 beaten eggs
the peanut butter-sesame paste mixture and cook until the mixture begins to form a 10 oz cut-up mixed fresh vegetables: mushrooms; peeled water chestnuts; bell
light syrup, about 1 minute. Remove from the heat and let cool to lukewarm. peppers (capsicum), jícama (yam bean),or zucchini (courgettes); snow peas
Pour the warm dressing over the chicken salad and sprinkle with the peanuts. Serve (mangetouts), bean sprouts, broccoli florets; radish or daikon; and/or carrots
immediately. 2 spring onions, sliced
Nutrition Facts 1 clove garlic, minced
Serves 6 1/8 teaspoon crushed dried chili
Facts per Serving 2 tablespoons soy sauce
Calories: 323 Fat: 17g Carbohydrates: 20g 2 tablespoons dry sherry
Fiber: 3g % Cal. from Fat: 47% % Cal. from Carbs: 25% In a medium saucepan bring water to boiling. Add uncooked rice to the boiling water.
Chicken Fried Rice Recipe Return to boiling; reduce heat. Cover and simmer till rice is tender and water is
Source: Gatherings & Celebrations absorbed, allowing 15 minutes for long-grain white rice, 35 minutes for brown rice,
Makes 4 Servings and 40 minutes for wild rice. Remove from heat. Let stand, covered, for 5 minutes.
RECIPE INGREDIENTS Set aside.
2 cups vegetable oil In a wok or frying pan heat 1 tablespoon of the oil. Add beaten eggs and cook
1 pound boneless, skinless chicken breast meat, cut into 1/2-inch dice without stirring for about 2 minutes, or till set. Invert pan to remove egg; cut into
3 large eggs, lightly beaten strips. Set aside.
1/2 teaspoon salt To the same pan add 1 tablespoon oil; stir-fry desired vegetables till crisp-tender.
3 cups cold cooked white rice (1 cup raw rice) Allow 1 to 2 minutes for mushrooms, water chestnuts, pepper, jícama, zucchini,
1/2 cup frozen peas, defrosted, or fresh peas, cooked snow peas, and bean sprouts; 3-4 minutes for broccoli, radish, or daikon; and 4-5
1/4 teaspoon freshly ground black pepper minutes for carrots. Remove from wok.
2 teaspoons soy sauce Add remaining 1 tablespoon oil; stir-fry spring onions, garlic, and crushed dried chili
1 cup thinly sliced iceberg lettuce for 30 seconds. Add rice; cook for 2 minutes more. Return egg strips and cooked
RECIPE METHOD vegetables to wok; add soy sauce and sherry. Cover and cook for 2 minutes more, or
Set a strainer or colander over a bowl. Heat the oil in a medium saucepan or wok to till heated through.
350 degrees F. Add the chicken and stir-fry, stirring once or twice, for 1 to 2 minutes, Nutrition Facts
or until the meat is almost cooked. Carefully pour the chicken and oil into the strainer Serves 6 as an accompaniment
to drain the oil and reserve it. Facts per Serving
Calories: 234 Fat: 9g Carbohydrates: 32g
CHINESE FOOD 46
Cholesterol: 71mg Sodium: 330mg Protein: 6g 1 piece fresh ginger, 1 1/2 inches long, peeled and coarsely chopped
Fiber: 2g % Cal. from Fat: 35% % Cal. from Carbs: 55% 2 tablespoons ground coriander
Stir-Fried Lettuce Recipe 1 teaspoon freshly ground pepper
Source: Gatherings & Celebrations 1 teaspoon ground turmeric
Makes 4 Servings 2 teaspoons sugar
RECIPE INGREDIENTS 1 teaspoon salt
1/2 cup chicken broth About 3 tablespoons water
2 teaspoons Chinese hot chili oil 2 tablespoons oil">peanut or corn oil
2 teaspoons peanut or vegetable oil For Potato Patties:
1 tablespoon minced peeled fresh ginger 1 lb baking potatoes, peeled and boiled until tender
1 head iceberg lettuce, cut into 2-inch squares, washed and dried 1 green (spring) onion, finely chopped
1/2 teaspoon kosher salt 1/2 teaspoon salt
2 teaspoons cornstarch dissolved in 2 teaspoons water 1 egg, lightly beaten
1 tablespoon soy sauce Vegetable oil for frying
Heat the chicken broth, oils, and ginger in a large skillet or wok. Add the lettuce and FOR STOCK: Place the chicken in a large stockpot and add water to cover. Bring to
cook over high heat, stirring constantly, for 3 to 4 minutes, until the lettuce is cooked a boil over high heat, skimming off any scum. Add the celery tops, onion, cinnamon
but still firm to the bite. and cardamom. Reduce the heat to low, cover partially and simmer until the chicken
Add the salt, cornstarch mixture, and soy sauce, and cook for 30 seconds to 1 is opaque throughout, about 40 minutes. Transfer the breasts to a plate and let cool.
minute more. Transfer the lettuce to a platter and serve hot or at room temperature. Continue simmering the stock for 20 minutes longer to concentrate the flavor.
Nutrition Facts Let the stock cool, then strain through a sieve into a bowl. Let stand until the fat rises
Makes 4 Servings to the surface. Using a large spoon, skim off the fat and discard. You should have
Facts per Serving about 8 cups.
Calories: 66 Fat: 5g Carbohydrates: 4g Skin and bone the chicken breasts and hand shred the meat with the grain; set
Cholesterol: 0mg Sodium: 494mg Protein: 2g aside. Reserve the remaining chicken pieces for another use.
Fiber: 2g % Cal. from Fat: 68% % Cal. from Carbs: 24% FOR SPICE PASTE: In a blender, combine the lemongrass, galangal, onion, garlic,
Sesame Peanut Butter Noodles Recipe candlenuts or almonds, ginger, coriander, pepper, turmeric, sugar and salt. Add
Source: Eating Well water as needed to facilitate blending and blend to a smooth paste.
Makes 2 appetizer servings In a large saucepan over medium heat, warm the oil. Stir in the spice paste and
Many of the food critics in New York City consider Michael Tong to be the city's cook, stirring frequently, until well combined and fragrant, about 5 minutes. Add the
outstanding Asian restaurateur. I have been a regular patron of Shun Lee since strained chicken stock and simmer for 15 minutes to infuse the stock fully with the
1973. Early on, I fell in love with this dish and have always enjoyed it as an appetizer paste. Taste and adjust the seasonings, if necessary. Keep warm.
or a side dish. FOR POTATO PATTIES: Combine all the ingredients, except the oil, in a bowl.
RECIPE INGREDIENTS Using a potato masher or fork, mash the potatoes thoroughly, mixing well. Form into
4 ounces fine egg noodles twelve 1-inch balls and flatten each into a patty 1 1/2 inches in diameter.
4 teaspoons sesame oil In a deep frying pan, pour in oil to a depth of 1 inch and heat to 375 degrees on a
1/4 cup sesame paste or smooth or chunky peanut butter deep-frying thermometer. Add the patties, a few at a time, and fry until golden brown
3 tablespoons hot water on the underside, about 3 minutes. Turn over and continue to fry until golden brown
1 teaspoon Szechuan chili paste or hot sauce on the second side, about 1 minute longer. Transfer to paper towels to drain. Keep
2 teaspoons sugar warm while you fry the remaining patties.
1 tablespoon chopped garlic TO SERVE: Bring the stock to a simmer. Distribute the shredded chicken evenly
2 tablespoons vegetable oil among 6 warmed soup bowls and ladle the hot stock on top. Garnish each bowl with
3 tablespoons soy sauce 2 potato patties and any of the traditional garnishes (see note above). Serve hot.
3 tablespoons red wine vinegar Nutrition Facts
In a large saucepan, bring 6 cups of water to a boil. Add the noodles and cook, Facts per Serving
stirring occasionally, until they are tender, 7 minutes or less. Drain noodles and run Calories: 342 Fat: 12g Carbohydrates: 31g
under cold water until they are thoroughly chilled and the strands are separated. Cholesterol: 112mg Sodium: 712mg Protein: 29g
Drain thoroughly. Turn the noodles into a bowl and toss with 1 teaspoon of the Fiber: 5g % Cal. from Fat: 32% % Cal. from Carbs: 36%
sesame oil. Set aside. Chicken Egg Drop Soup Recipe
Spoon the sesame paste or peanut butter into a mixing bowl. Gradually add the hot Source: Burt Wolf's Table
water. Stir in the chili paste, sugar, garlic, vegetable oil, soy sauce, vinegar, salt, to Makes 4 Servings
taste, and 1 tablespoon sesame oil. Mix until well combined. RECIPE INGREDIENTS
Arrange the noodles on a serving dish. Spoon the sauce over the noodles. Serve 4 cups chicken stock or broth
warm or cold. Salt and freshly ground white pepper, to taste
Colorful Knives 4 eggs, well beaten
Nutrition Facts 1/4 cup chopped scallions, for garnish
Makes 2 appetizer servings 2 tablespoons chopped cilantro leaves, for garnish
Calories: 631 Fat: 42g Carbohydrates: 53g In a saucepan over high heat, bring the chicken stock or broth to a boil. Season with
Cholesterol: 54mg Sodium: 1471mg Protein: 14g salt and pepper.
Fiber: 4g % Cal. from Fat: 60% % Cal. from Carbs: 34% With the soup boiling, pour in the beaten eggs in a thin, steady stream. Cook for
Chicken Soup with Potato Patties Recipe about 2 minutes, until the egg is set. Ladle into 4 bowls and garnish with the scallions
Source: Casual Cuisines of the World - Far East Cafe and cilantro.
Serves 6 Nutrition Facts
This aromatic Indonesian soup is traditionally served with an array of garnishes - Makes 4 Servings
blanched bean sprouts, wedges of hard-cooked egg, noodles, sprigs of Chinese Facts per Serving
celery and crisp fried shallot flakes are some of the customary additions. Prepare as Calories: 105 Fat: 5g Carbohydrates: 1g
many of the garnishes as you like. Cholesterol: 212mg Sodium: 233mg Protein: 12g
Helpful Hints: Fiber: 0g % Cal. from Fat: 43% % Cal. from Carbs: 4%
Chicken Broth, Making Cantonese Steamboat (Hot Pot) Recipe
RECIPE INGREDIENTS Source: The Heritage of Chinese Cooking
For Stock: Serves 8
1 chicken, 2 1/2 lb, cut up The Chinese Steamboat owes its beginning to the Mongols of northern China, more
3 leafy celery tops than 400 years ago. These nomadic peoples did not bequeath a great culinary
1 yellow onion, quartered heritage to Chinese cuisine, but the Mongolian hot-pot is a most important legacy. By
2 cinnamon sticks the eighteenth century it had become a winter favorite in the Qing dynasty court and
2 cardamom pods still remains and flourishes in all China's regions today.
For Spice Paste: It began as a simple way of cooking meats and vegetables. The thinly sliced meat is
3 lemongrass stalks, tender heart section only, coarsely chopped dropped with some leafy vegetables into a bubbling chicken soup contained in a
4 fresh or 2 dried galangal slices, about 1 inch in diameter; soak dried slices in water specially designed pot (called a steamboat by the Cantonese, and a hot-pot or a fire
for 30 minutes, then drain and chop kettle in other regions of China). It is placed in the middle of the table for finishing
1 yellow onion, coarsely chopped and serving. After a minute or two, the food is cooked and is lifted out and eaten with
4 cloves garlic a variety of dipping sauces. When all the meat and vegetables are finished,
6 candlenuts or blanched almonds
CHINESE FOOD 47
cellophane noodles are added to the broth, resulting in a wonderful fragrant and Calories: 174 Fat: 8g Carbohydrates: 12g
flavorsome soup. Cholesterol: 0mg Sodium: 574mg Protein: 14g
For Meats: Sesame Walnuts Recipe
6 oz lean chicken fillets, thinly sliced Source: Burt Wolf's Table
6 oz lean pork fillets, thinly sliced Makes 2 cups (Serves 4)
6 oz lean beef fillets, thinly sliced RECIPE INGREDIENTS
6 oz fresh uncooked shrimp or mussels, clams, oysters or scallops, cleaned as 2 cups shelled walnuts
necessary 2 cups sugar
6 oz any lean white fish, thinly sliced 2 cups vegetable oil
For Vegetables: 2 tablespoons sesame seeds
Green leafy vegetables, such as Chinese cabbage, Tianjin cabbage (wong buk), RECIPE METHOD
hearts of cabbage (choi sum), spinach or lettuce, washed, tough parts of stalk In a wok or large sauté pan, over high heat, bring 3 cups of water to the boil. Add the
removed, and cut into 4-inch lengths walnuts and cook for 1 minute. Drain the nuts from the water and pour the water out
1/2 lb fresh white mushrooms, sliced of the wok.
1 bunch scallions, cut into 2-inch lengths Return the wok to the heat and over high heat, bring 1/2 cup of water to the boil. Add
1/4 lb cellophane noodles (fun si), soaked for 20 minutes in warm water, then cut into the nuts. Add one cup of the sugar. Cook and stir until almost all of the water has
6-inch lengths evaporated. Remove the nuts from the wok and drain them away from any remaining
For Soup: water.
3 quarts chicken stock Over high heat, warm the empty wok. Return the nuts to the wok. Add the remaining
4 slices fresh ginger cup of sugar and 1 tablespoon of water. Stir-fry for 2 minutes. Remove the nuts from
2 scallions, cut into 1 1/2-inch lengths the wok.
Salt and pepper, to taste In the wok, over medium heat, heat the vegetable oil. Add the nuts and deep-fry for 2
RECIPE METHOD minutes. Drain the nuts from the oil and place them into a mixing bowl. Blend in the
FOR DIPPING SAUCES: sesame seeds.
GINGER SOY: Combine 1/2 cup light soy sauce with 2 teaspoons minced ginger and Serving size = 1/2 cup
a few drops of sesame oil. Nutrition Facts
CHINESE MUSTARD: Combine 1/2 cup light soy sauce with 2 oz English or French Makes 2 cups (Serves 4)
mustard. Add 2 teaspoons peanut oil and 1/2 teaspoon salt, then add 2 to 3 drops Facts per Serving
vinegar. Calories: 982 Fat: 62g Carbohydrates: 107g
HOISIN SAUCE: Combine 1 teaspoon hoisin sauce (available at Chinese stores), 1 Cholesterol: 0mg Sodium: 4mg Protein: 9g
tablespoon tomato ketchup, 1/4 teaspoon vinegar, 1/2 teaspoon sugar and 1/2 Fiber: 4g % Cal. from Fat: 57% % Cal. from Carbs: 44%
teaspoon soy sauce. Beef Consomme with Cilantro Recipe
PEANUT SAUCE: Mix 1/2 cup smooth peanut butter with 1 1/2 teaspoons dark soy Source: The Heritage of Chinese Cooking
sauce, 1 tablespoon water, 1/2 teaspoon minced garlic and 1 teaspoon tomato Serves 6
sauce. The simple, yet precise nature of this soup places it firmly in the sophisticated and
TO SERVE: Place the steamboat with the soup in the middle of the table - preferably cosmopolitan city of Guangzhou (Canton), the gateway to foreign trade from as early
a round one, as all diners must be able to reach the pot in order to cook their own as the mid-eighteenth century.
food. The use of beef filet (eye fillet), Japanese sake and cilantro (fresh coriander)
Arrange plates of the various, uncooked foods around the pot, and place the different indicates the new direction of contemporary Chinese cooking with cross-culinary
sauces at strategic points on the table. influences from Vietnam and Thailand. The blending of ingredients from other
The diners select their food and cook it by placing it into the boiling soup, for just a cuisines requires sensitive handling and understanding.
few seconds, and then scooping it out with a miniature wire basket or chopsticks. Other necessary recipes:
The food is then dipped in a sauce. Supreme Chicken Broth
The soup should be maintained at a rolling boil throughout the meal. It is also best to RECIPE INGREDIENTS
cook the meat before the vegetables as it needs longer cooking and also imparts a 8 cups clear Supreme Chicken Broth, strained
flavor to the soup while it cooks. 1 cup sake (Japanese rice wine)
Nutrition Facts 1 lb prime-quality beef filet (eye fillet), trimmed of excess fat and sinews
Serves 8 Salt and pepper, to taste
Facts per Serving 1/2 bunch cilantro, washed well, dried and chopped into 1-inch lengths, including
Calories: 250 Fat: 6g Carbohydrates: 17g stems
Fiber: 2g % Cal. from Fat: 22% % Cal. from Carbs: 27% In a stockpot, bring the chicken broth to a boil. Add the sake and simmer gently.
Bok Choy, Mushroom, and Bean Curd Soup Recipe Slice the filet in half lengthwise and lay the open side down on a cutting board. Cut
Source: Gatherings & Celebrations evenly on the diagonal into slices 1/4 inch thick.
Makes 4 Servings Add the beef to the broth, and bring to a boil over medium heat. Reduce the heat to
RECIPE INGREDIENTS low and simmer for 1 minute. Adjust for seasoning, adding salt and pepper, if
1 cup water desired.
8 dried shiitake mushrooms Add the cilantro, stir gently once or twice to combine and serve.
6 cups chicken broth Nutrition Facts
One (1-inch) piece of fresh ginger, peeled, sliced into thin rounds, then sliced into Serves 6
thin strips Facts per Serving
2 scallions, white and green parts thinly sliced Calories: 470 Fat: 18g Carbohydrates: 4g
2 tablespoons vegetable oil Cholesterol: 163mg Sodium: 534mg Protein: 57g
1 pound bok choy (about 1/2 head), sliced into 1/2-inch pieces Fiber: 1g % Cal. from Fat: 34% % Cal. from Carbs: 3%
1/2 teaspoon kosher salt Vegetarian's Delight Recipe
1/8 teaspoon freshly ground black pepper Source: Cooking Light magazine
4 ounces firm bean curd, diced 8 servings (serving size: 1/2 cup)
RECIPE METHOD This is an important dish to serve for Chinese New Year. Many parents encourage
Bring the water to a boil. Pour the hot water into a bowl with the dried shiitake their children to eat more of it so they won't fight as much, and thus start the new
mushrooms. Set aside to let the mushrooms hydrate for about 20 minutes. Save the year in harmony.
soaking liquid. Trim and discard the mushroom's tough stems. Slice the mushrooms RECIPE INGREDIENTS
into 1/8 inch strips. Cooking spray
In a medium soup pot, simmer the chicken broth with the mushroom soaking liquid 2 teaspoons minced peeled fresh ginger
(be careful not to add any grit or sand that may be at the bottom of the mushroom 2 garlic cloves, minced
broth). Add half the ginger slices and all the scallions to the broth and simmer for 10 1 cup diced oyster mushroom caps (about 3 ounces)
minutes. 1 (8-ounce) package Thai-style flavored baked tofu, julienned
Heat the oil in a large skillet or wok. Stir-fry the bok choy over high heat for 3 1/2 cup (3-inch) julienne-cut carrot
minutes, or until crisp-tender. Season the bok choy with the salt and pepper. Add the 1/2 cup frozen whole-kernel corn
bok choy, mushrooms, and bean curd to the broth, and continue to simmer for 5 1/2 cup canned whole water chestnuts
minutes. 1 tablespoon low-sodium soy sauce
Serve the soup in bowls with the remaining ginger sprinkled on top. 1 1/2 teaspoons rice vinegar
Nutrition Facts 2/3 cup (3-inch) julienne-cut green onions
Makes 4 Servings 1 teaspoon dark sesame oil
Facts per Serving 1/4 teaspoon black pepper
CHINESE FOOD 48
1/8 teaspoon salt Facts per Serving
Heat a large skillet or wok coated with cooking spray over medium-high heat. Add Cholesterol: 8mg Sodium: 447mg Protein: 7g
ginger and garlic cloves; stir-fry 30 seconds. Add mushrooms and tofu; stir-fry 2 Fiber: 2g % Cal. from Fat: 87% % Cal. from Carbs: 8%
minutes. Add carrot, corn, and water chestnuts; stir-fry Tricolor Asian Coleslaw Recipe
1 minute. Stir in soy sauce and vinegar; cook 2 minutes. Stir in green onions, Source: Cooking.com
sesame oil, pepper, and salt. 6 Servings
Nutrition Facts This salad would be great with some grilled teriyaki chicken or steak. I slice the
8 servings (serving size: 1/2 cup) cabbage with the 4mm slicer attachment; and shred the carrot and jicama with the
Facts per Serving grater attachment. My own preference is to slice the bell pepper, onion and Chinese
Calories: 91 Fat: 4g Carbohydrates: 7g peas by hand into very thin strips. Look for the vinegar, hoisin sauce and chili garlic
Cholesterol: 0mg Sodium: 233mg Protein: 8g sauce in the Asian foods section of your supermarket.
Fiber: 2g % Cal. from Fat: 40% % Cal. from Carbs: 31% Cooking.com Tip: Present this festive coleslaw in an attractive wood salad bowl. But
Vegetable Fried Rice Recipe not just any wood bowl will do. For tossing and serving salad, the wood must be
Source: Eating Well laminated or treated with a tasteless oil rub. These types of bowls do not absorb or
Makes 4 Servings retain food odors and flavors making them ideal for salads.
The Chinese chefs were certainly among the earliest and most important influences RECIPE INGREDIENTS
on the cooking of San Fransisco, but so were the French. The French opened the 2 tablespoons oriental sesame oil
first really good restaurants that catered to the rising class of newly wealthy. They set 2 tablespoons vegetable oil
the tone for fine dining in the town. A restaurant that combines the French and 2 tablespoons unseasoned rice vinegar
Chinese influences is Tommy Toy's. The dining room feels like a classic French 2 tablespoons honey
restaurant, but it's actually patterned after the reading room of the Dowager Empress 1 tablespoon soy sauce (not sodium-reduced)
of China. The kitchen is definitely Asian, but the menu reflects both traditions. 1 tablespoon hoisin sauce
RECIPE INGREDIENTS 1 1/2 to 2 teaspoons chile garlic sauce
2 tablespoons vegetable oil 1 large garlic clove, quartered
2 eggs, beaten 4 cups (packed) thinly sliced cored Napa cabbage (about 3/4 pound)
3 cups cooked rice 1 cup grated peeled carrot
1/2 cup chopped celery 1 cup grated peeled jicama
1/2 diced red bell pepper 2 ounces (about 20) Chinese peas or snow peas, cut lengthwise into very thin strips
1/2 cup chopped onion 1/2 red bell pepper, cut lengthwise into very thin strips
1/2 cup diced carrot 1/2 cup very thinly sliced red onion
1 teaspoon sesame oil Chopped roasted peanuts
1 tablespoon soy sauce RECIPE METHOD
RECIPE METHOD Blend first 8 ingredients in mini-processor until smooth. Season dressing to taste with
Preheat a wok or large skillet over highest heat until very hot. Add the vegetable oil, salt and pepper.
tilt the wok or pan to coat, then quickly add the eggs and stir, scrambling the eggs. Combine all vegetables in large bowl. Add dressing and toss to coat. Let stand at
Add the cooked rice, stir quickly. Add the vegetables and salt to taste. Stir and toss least 2 hours or cover and refrigerate up to 8 hours, tossing occasionally. Sprinkle
to blend quickly. Add the sesame oil and soy sauce, toss to combine flavors, for with peanuts and serve.
about 2 minutes. Nutrition Facts
Nutrition Facts 6 Servings
Makes 4 Servings Facts per Serving
Fiber: 2g % Cal. from Fat: 35% % Cal. from Carbs: 54% Sour Hot Soup Recipe
Scallop and Watercress Salad Recipe Source: The Heritage of Chinese Cooking
Source: The Heritage of Chinese Cooking Serves 6-8
Serves 6 The tantalizing flavors in this soup make it one of the most famous of Sichuan's
Two much-loved ingredients combine to make this delightful salad. Curiously, (Szechwan's) dishes. It is a soup full of strong, jostling flavors, typifying the culinary
however, the Chinese have not totally embraced salads as has the West. This uniqueness of this region, which stresses the Five Flavors - hot (chili, peppery hot)
reluctance to accept uncooked foods is rooted in hygiene, as raw food has always sour, salty, sweet, nutty. Originally a peasant soup, satisfying and filling, it is thick
been considered unsafe. In today's China, there are still comparatively few salads as with bean curd, as Sichuan (Szechwan) is the home of the best bean curd in China.
we know them abroad, but in Hong Kong, Singapore and wherever else the Chinese Today, this soup is regarded as a classic international dish that emerged from this
have settled, salad dishes of this type find ready acceptance. great culinary region of China.
Watercress is an important vegetable in Chinese cooking, thought to have found its
way to southern China from Persia in the early nineteenth century, when it was RECIPE INGREDIENTS
cultivated for its health-giving properties. But almost certainly it was growing wild in 2 tablespoons white vinegar
very wet fields well before that time. 2 tablespoons light soy sauce
Watercress is a perennial green leafy plant belonging to the mustard family; hence 2 tablespoons chopped scallions
the refreshing, peppery flavor that make it ideal for salads. The southern Chinese 1 teaspoon sesame oil
enjoy this green vegetable in clear chicken or pork broth. 1 teaspoon Sichuan peppercorns (fagara, available at Chinese stores), ground to a
RECIPE INGREDIENTS powder
For Dressing: 1 teaspoon chopped fresh or dried chiles or 1/2 teaspoon chili sauce
2/3 cup walnut oil or olive oil 1 tablespoon minced fresh ginger
2 tablespoons red wine vinegar 1 tablespoon cilantro, cut into 1-inch lengths
2 small cloves garlic, minced For Pork:
Salt 1 teaspoon light soy sauce
White pepper 1/2 teaspoon sesame oil
10 fresh scallops 1 teaspoon cornstarch
3 cups watercress; discard woody stems, select tender tips only 1/2 pound shoulder pork, thinly sliced
1 cup water chestnuts, halved 3 tablespoons peanut oil
1/2 cup cherry tomatoes 8 cups water
1/2 cup walnut halves 1 teaspoon sugar
1 cup bean sprouts, topped and tailed 1 teaspoon salt
Nasturtium flowers and leaves, for garnish 1 cup bamboo shoots (available at Chinese stores), cut into julienne
RECIPE METHOD 1 tablespoon wood ear fungus (available at Chinese stores), soaked for 30 minutes
Mix the dressing ingredients together in a jar and shake well. and rinsed
Place the scallops on a plate suitable for steaming. Sprinkle the scallops with a little 3 tablespoons cornstarch, mixed with a little cold water to make a paste
of the dressing and steam gently over boiling water for 6 minutes. 3 fresh bean curd cakes (available at Chinese stores), cut into 1/2-inch julienne
Wash and dry the watercress, and snap into 5-inch sections. In a serving bowl, 2 eggs, lightly beaten
combine the watercress, water chestnuts, cherry tomatoes, walnuts and bean RECIPE METHOD
sprouts. Pour on the dressing and toss with the vegetables and nuts. Gently mix in Place into a soup tureen the vinegar, soy sauce, scallions, sesame oil, ground
the scallops. Garnish with 1 or 2 nasturtium flowers and leaves. peppercorns, chilis, ginger, and cilantro.
Nutrition Facts FOR PORK: Combine the pork marinade ingredients. Add the pork slices and coat
Serves 6 with the mixture. Set aside for 20 minutes.
CHINESE FOOD 49
Heat the oil in a stockpot. Add the pork and stir-fry over medium heat until the pork meats or other vegetables in a normal "rice meal." They are popular throughout
changes color. Remove the pork to a plate. China, Southeast Asia and Japan.
Add the water, sugar and salt to the stockpot. Bring to a boil. Add the bamboo Each region of China has its own version of this soup. In Shanghai, meatballs in the
shoots, wood ear fungus and the cooked pork. Simmer for 5 minutes. soup make it a hearty meal by itself; the peppery, crunchy Sichuan (Szechwan)
Stir in the cornstarch thickening until the soup boils and becomes a velvety pickled vegetable (jar choi) transports us immediately to Sichuan (Szechwan) and to
consistency. Add the bean curd. Gently stir in the beaten eggs until the eggs float in the Zhejiang (Chekiang) provinces, while the mustard greens (mui choi) place it
soft tendrils. Immediately pour over the ingredients in your serving tureen and serve. distinctly in the southern province of Guangdong (Kwangtung).
Nutrition Facts Other necessary recipes:
Serves 6-8 Family Chicken Broth
Calories: 163 Fat: 9g Carbohydrates: 11g 2 tablespoons peanut oil
Cholesterol: 74mg Sodium: 591mg Protein: 9g 2 slices fresh ginger, cut 1/4 inch thick
Fiber: 1g % Cal. from Fat: 50% % Cal. from Carbs: 27% 4 oz pork fillet, shredded into 2-inch lengths
Chicken Ginseng Soup Recipe 2 teaspoons Chinese Shaoxing rice wine (available at Chinese stores) or dry sherry
Source: Cooking Light magazine 6 cups Family Chicken Broth
8 servings (serving size: 1 1/2 cups) 6 dried mushrooms (available at Chinese stores), soaked for 45 minutes, stalks
The Chinese believe cold drinks are harmful to the digestive system, so soup is removed and thinly sliced
served not as a first course, but as a beverage with a meal. Because it's more readily 1/2 cup carrot, cut into 1/4-inch thick julienne
available than fresh ginseng, we tested the recipe with ginseng tea. 1 cup zucchini, cut into 1/4-inch thick julienne
RECIPE INGREDIENTS 1 1/2 tablespoons preserved mustard greens (mui choi) or Sichuan preserved
2 tablespoons vegetable oil vegetables (jar choi) (available at Chinese stores), shredded (optional)
2 cups chopped onion 1 oz cellophane noodles (fun si), soaked for 30 minutes in warm water and cut into 6-
2 tablespoons diced peeled fresh ginger inch lengths
6 garlic cloves, minced For the seasonings:
1 pound skinless, boneless chicken breast, cut into 1-inch pieces 1/2 teaspoon salt
3 cups water Pinch of white pepper
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth 1/4 teaspoon sugar
3 cups fresh or frozen yellow corn 1/2 teaspoon sesame oil
4 bags ginseng tea or 2 sliced ginseng roots RECIPE METHOD
1/4 teaspoon salt Heat a stockpot, then add the oil and heat until just it is just beginning to smoke.
1/8 teaspoon white pepper Saute the ginger slices, and stir-fry the shredded pork, until the color changes. Pour
RECIPE METHOD in the rice wine. Add the broth, mushrooms and carrot and simmer for 10 minutes.
Heat the oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic Add the zucchini, preserved mustard greens, bean curd and cellophane noodles and
cloves; sauté 2 minutes. Add chicken; sauté 4 minutes. Add water and broth; bring to simmer for 2 minutes. Stir in the seasonings and serve in a soup tureen.
a boil. Stir in corn and ginseng tea; bring to a boil. Reduce heat; simmer 20 minutes. Nutrition Facts
Sprinkle with salt and pepper. Serves 6-8
Nutrition Facts Facts per Serving
8 servings (serving size: 1 1/2 cups) Calories: 228 Fat: 19g Carbohydrates: 7g
Facts per Serving Cholesterol: 30mg Sodium: 348mg Protein: 7g
Calories: 188 Fat: 6g Carbohydrates: 17g Fiber: 1g % Cal. from Fat: 75% % Cal. from Carbs: 12%
Cholesterol: 36mg Sodium: 209mg Protein: 18g Red-Cooked Beef with Cinnamon Recipe
Fiber: 2g % Cal. from Fat: 29% % Cal. from Carbs: 36% Source: Food & Wine
Supreme Chicken Broth Recipe 6 Servings
Source: The Heritage of Chinese Cooking RECIPE INGREDIENTS
Makes 12 cups 1 cup medium-dry sherry
In Guangdong (Kwangtung) province in the South of China, there is a saying that 3/4 cup fresh orange juice
"Broth to a cook is voice to a singer." 1/2 cup soy sauce
As early as 1716, Li Yu, one of the best-known gourmets in Chinese literature, wrote: 1/4 cup honey
"As long as there is rice there should be soup. The relationship between soup and 4 cinnamon sticks
rice is like that between water and a boat. When a boat is stranded on a sandbank, 1 tablespoon five-spice powder
only water can wash it back to the river, rice goes down much better with soup. I 1 tablespoon chopped garlic
would go as far as to say that it would be better to go without all main dishes than to 1 tablespoon minced fresh ginger
have no soup!" 1 teaspoon coriander seeds
RECIPE INGREDIENTS 1/2 teaspoon crushed red pepper
3 lb chicken 1/4 cup vegetable oil
1 lb shoulder or loin of pork One 4-pound piece of boneless beef flanken or brisket
2 scallions, white part only, kept whole 1 medium onion, thinly sliced
2 oz fresh ginger, peeled and slightly crushed 1 pound wide or medium dried rice noodles (see Note)
2 tablespoons Shaoxing rice wine (available at Chinese stores) or dry sherry 6 heads baby bok choy, halved lengthwise, or 1 pound Napa cabbage, cut into 1-
RECIPE METHOD inch pieces
Place the whole chicken and the pork in a stockpot, and add cold water just to cover. 1 medium red bell pepper--roasted, peeled, seeded and thinly sliced (optional)
Bring to a boil over high heat; skim off the impurities. Add the scallions, ginger and Fresh cilantro and mint sprigs, for garnish
rice wine. Lower the heat, cover and simmer for 2 hours. RECIPE METHOD
Remove the solid ingredients. Pull the cooked chicken breasts off the bones; discard Preheat the oven to 350 degrees F. In a medium nonreactive bowl, combine 3 cups
all of the solids. Lightly mash the chicken breasts and reserve them. Strain the broth of water and the sherry, orange juice, soy sauce, honey, cinnamon, five-spice
through dampened gauze or fine-mesh cheesecloth. Allow the broth (stock) to cool to powder, garlic, ginger, coriander seeds and crushed red pepper.
room temperature. In a large enameled cast-iron casserole, heat the oil over moderately high heat.
To make the broth, add the mashed chicken breasts to the cooled broth. Place over Season the beef with salt and pepper. Add the beef to the casserole and cook until
high heat and stir steadily in one direction (clockwise or counter-clockwise, but do browned, about 5 minutes per side. Drain any fat.
not change direction) until boiling. Lower the heat and let the broth boiling gently for Add the onion and the sherry mixture to the meat, cover and bring to a boil. Cook the
15 minutes. meat in the oven for about 2 1/2 hours, or until very tender; turn the meat halfway
Any remaining impurities in the broth will adhere to the chicken breast. Remove, and through cooking.
strain the broth again. Use immediately, or store in the refrigerator for 2-3 days. It is Meanwhile, in a large bowl, cover the rice noodles with cold water and let soften, 20
useful to freeze any unused broth. to 30 minutes. Drain and set aside.
Nutrition Facts Transfer the beef to a large platter, cover with foil and keep warm. Skim the fat from
Makes 12 cups the broth and add the bok choy and red bell pepper, if using. Simmer over moderate
Facts per Serving heat until the bok choy is just tender, 3 to 5 minutes. Season with salt and pepper.
Calories: 220 Fat: 11g Carbohydrates: 1g Add the noodles and simmer just to heat through.
Cholesterol: 93mg Sodium: 94mg Protein: 27g To serve, cut the beef across the grain into 1/2-inch-thick slices. Transfer the
Fiber: 0g % Cal. from Fat: 45% % Cal. from Carbs: 2% noodles to 6 warm shallow bowls and top with slices of beef, red bell pepper and bok
Shredded Pork and Cellophane Noodle Soup Recipe choy. Ladle the broth over all and garnish with the cilantro and mint.
Source: The Heritage of Chinese Cooking MAKE AHEAD: The beef can be refrigerated for up to 2 days. Remove the fat from
Serves 6-8 the surface and reheat in a 350 degrees F. oven before proceeding.
The Chinese do not really consider cellophane noodles as a "staple." Made of green NOTES: Rice noodles are available at Asian markets. Or substitute any long, broad
mung bean starch, they are usually used as an interesting ingredient to accompany noodle.
CHINESE FOOD 50
Nutrition Facts FOR TOPPING: Wrap the fish in plastic wrap and place in the freezer to freeze
6 Servings partially, about 1 hour. Cut the fish into thin slivers and arrange on a serving plate. In
Facts per Serving a bowl, mix together the ginger, soy sauce, pepper and sesame oil; pour over the
Calories: 1003 Fat: 34g Carbohydrates: 96g fish. Sprinkle the green onion and cilantro over the top.
Cholesterol: 151mg Sodium: 1928mg Protein: 74g TO SERVE: Ladle the hot porridge into warmed soup bowls. To eat, pick up a few
Fiber: 8g % Cal. from Fat: 31% % Cal. from Carbs: 38% slices of fish, onions and cilantro and set them on top of each serving of porridge.
Family Chicken Broth Recipe Serve hot.
Source: The Heritage of Chinese Cooking Nutrition Facts
Makes 10 cups Serves 6-8
Soup is practically indispensable in the Chinese daily family meal, acting as an Facts per Serving
important beverage to balance the various dishes. Such soups are light and clear Calories: 96 Fat: 2g Carbohydrates: 10g
and feature fresh green or root vegetables in season. The broths (stocks) for making Cholesterol: 7mg Sodium: 312mg Protein: 7g
these soups are usually made with a small amount of meat and/or bones - the Fiber: 0g % Cal. from Fat: 19% % Cal. from Carbs: 42%
vegetables being the principal ingredient. Chicken carcass bones or a little pork are Chinese Beef Soup Recipe
quite sufficient for family broth. Source: Burt Wolf's Table
RECIPE INGREDIENTS Makes 4 Servings
2 lb chicken carcass bones (including necks) RECIPE INGREDIENTS
1/2 lb shoulder, leg, loin or fillet of pork 4 cups water
2 scallions, white part only, kept whole 1 pound ground beef
2 oz fresh ginger, peeled and slightly crushed 4 cups beef stock or broth
Salt, to taste 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
RECIPE METHOD 2 egg whites, beaten
Combine all of the ingredients in a stockpot in enough water to cover the chicken. Chopped scallions or cooked broccoli, for garnish
Bring to a boil then simmer gently, covered, for 1 1/2 hours. Remove and discard the RECIPE METHOD
solid ingredients. Strain the broth (stock) and reserve for family soups. Use In a large saucepan over high heat, bring the water to a boil. Add the ground beef
immediately, or store in the refrigerator for 2-3 days. It is useful to freeze any unused and break it up with a spoon or spatula. Cook the beef for 2 minutes. Drain the beef
stock. and rinse well with fresh water.
Nutrition Facts Pour the beef stock or broth into the pan and bring to a boil over high heat. Stir in the
Makes 10 cups beef. Add the cornstarch mixture and bring to a boil. Pour in the egg whites in a thin,
Facts per Serving steady stream and cook until the egg solidifies, about 1 minute. Serve hot, garnished
Calories: 153 Fat: 6g Carbohydrates: 1g with the scallions or broccoli.
Cholesterol: 75mg Sodium: 315mg Protein: 23g Nutrition Facts
Fiber: 0g % Cal. from Fat: 35% % Cal. from Carbs: 3% Makes 4 Servings
Crabmeat and Corn Soup Recipe Facts per Serving
Source: Burt Wolf's Table Calories: 221 Fat: 10g Carbohydrates: 1g
Makes 4 Servings Cholesterol: 41mg Sodium: 183mg Protein: 30g
2 cups chicken stock Yangzhou Fried Rice Recipe
1 cup precooked crabmeat Source: The Heritage of Chinese Cooking
1 1/2 cups cream style corn Serves 6
1 tablespoon cornstarch dissolved in 1 ounce water The people of Yangzhou (Yangchow) have many variations of this dish. One of them
2 egg whites has a generous amount of shrimp (prawns), and small pieces of meat, such as
1/2 cup sliced scallions chicken and pork. The Cantonese, although notoriously reluctant to adopt customs
RECIPE METHOD and dialects of neighboring provinces, have enthusiastically taken this recipe over as
In a saucepan or wok, over medium heat, warm the chicken stock to a simmer. Add their own, and have created a classic rice dish.
the crab and cook for 1 minute. Add the corn and cook for 1 minute. RECIPE INGREDIENTS
Add the cornstarch mixture and cook for 1 minute. Stir in the egg whites, salt and For Mushroom Marinade:
pepper, and simmer for 2 minutes. Pour the soup into serving bowls and sprinkle 1 teaspoon light soy sauce
some of the sliced scallion on top. 1 teaspoon sugar
Nutrition Facts Few drops sesame oil
Makes 4 Servings 6 Chinese dried mushrooms (available at Chinese stores), soaked for 30 minutes,
Facts per Serving stems discarded, and caps diced
Calories: 134 Fat: 1g Carbohydrates: 20g 6 tablespoons groundnut peanut oil
Cholesterol: 30mg Sodium: 470mg Protein: 13g 4 eggs, lightly beaten
Fiber: 1g % Cal. from Fat: 7% % Cal. from Carbs: 60% 1/4 cup diced boneless chicken breast
Chinese Rice Porridge Recipe 1/2 cup diced fresh uncooked peeled, deveined shrimp
Source: Casual Cuisines of the World - Far East Cafe 1/2 cup diced Chinese barbecued pork (char sieu) (available at Chinese stores) or
Serves 6-8 ham
For many families in Asia, a typical day begins with a bowl of jook, or rice porridge. 4 scallions, chopped
Oftentimes, vendors with pots suspended from the ends of bamboo poles haul the 4 cup long-grain white rice, boiled and chilled
hot meal right to the front door. Although rice porridge comes from humble 1/2 cup frozen green peas
beginnings, today it is served with a variety of exotic toppings, ranging from sliced 1/2 teaspoon salt
raw fish (as here) to thousand-year eggs, or bite-size balls of ground fish or meat. Generous pinch of white pepper
RECIPE INGREDIENTS 2 tablespoons light soy sauce
For Porridge: 1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
1/2 cup long-grain white rice (or equal amounts of long-grain and glutinous rice) RECIPE METHOD
1/2 teaspoon salt FOR MUSHROOM MARINADE: Combine the mushroom marinade ingredients, add
1 tablespoon peanut oil the soaked and sliced mushrooms and set aside to marinate.
4 cups water Meanwhile, heat a wok and add 1 tablespoon of the groundnut oil. Tilt the wok so
4 cups chicken stock that the oil swirls around the sides of wok, and heat until slightly hazy. Pour in half of
For Topping: the beaten eggs, tilting the wok so that a thin omelet is formed. Remove to cool, then
1/4 pound good-quality tuna, striped bass or sea bass cut into 1/4-inch shreds.
1 1/2 teaspoons peeled and finely slivered fresh ginger Add 2 tablespoons of the groundnut oil to the wok, and when it begins to smoke, add
2 teaspoons light soy sauce the chicken and stir-fry for 1-2 minutes. Add the shrimp and cook for 1 minute. Add
Big pinch of ground white pepper the barbecued pork, and cook for 1 minute. Toss together, then remove and set
1 teaspoon Asian sesame oil aside with the omelet.
1 tablespoon chopped green (spring) onion Heat the remaining 3 tablespoons of groundnut oil, swirling the oil to coat the wok.
2 tablespoons coarsely chopped fresh cilantro Add the mushrooms and half of the scallions and stir-fry for about 1 minute. Return
RECIPE METHOD the meats to the wok and combine. Push the ingredients to the sides of the wok to
FOR PORRIDGE: Rinse the rice with cold water until the rinse water runs clear. make a hollow. Stir in the remaining eggs, and when the eggs are semi-cooked, add
Drain. Put the rice in a large saucepan and stir in the salt and oil. Add the water and the rice.
chicken stock. Bring to a boil over high heat and stir the rice to loosen the grains Fry the rice until hot, stir and gently press out all the lumps, while the eggs are being
from the bottom of the pan. Set the cover ajar and boil gently for 5 minutes. Cover, turned and combine with the rice. Add the peas, salt, pepper, soy sauce, and wine.
reduce the heat to low and simmer, stirring occasionally, until the rice is soft and is Continue to stir-fry over high heat for another minute. Toss through the remaining
the consistency of porridge, about 1 1/2 hours. Keep warm. scallions.
CHINESE FOOD 51
Nutrition Facts This silky tofu in a thick, spicy sauce is traditionally made with a little pork, but the
Serves 6 dish is also delicious without meat. Made with 1 tablespoon of chile paste, the tofu is
Facts per Serving medium-hot.
Calories: 711 Fat: 20g Carbohydrates: 106g Other necessary recipes:
Cholesterol: 180mg Sodium: 741mg Protein: 23g Hot Chile Paste
Fiber: 3g % Cal. from Fat: 25% % Cal. from Carbs: 60% RECIPE INGREDIENTS
Wonton Noodle Soup Recipe 2 tablespoons peanut oil or vegetable oil
Source: Casual Cuisines of the World - Far East Cafe 4 garlic cloves, minced
Serves 6 3 scallions, cut into 1 1/2-inch lengths
Although this ubiquitous Chinese soup is served in every conceivable venue from 1/4 pound boneless pork tenderloin, shoulder or butt, thinly sliced against the grain
food stalls to fancy restaurants, the best versions are generally found in the simplest (optional)
settings. 1 tablespoon minced fresh ginger
Other necessary recipes: 1 tablespoon or more Hot Chile Paste (see recipe)
Chicken Stock 3 tablespoons soy sauce
Helpful Hints: 1 pound firm tofu, cut into 1/2-inch cubes and patted dry
Chicken Broth, Making 1/2 cup chicken or vegetable broth
Vegetables, Preparing 1/2 teaspoon salt
RECIPE INGREDIENTS 1 tablespoon cornstarch mixed with 1 tablespoon cold water
For Noodles: RECIPE METHOD
1/2 pound fresh Chinese egg noodles Set a large wok over high heat until it's very hot. Add the oil and swirl to coat the
1 tablespoon peanut oil wok. When the oil is hot, add the garlic and scallions and stir-fry for 30 seconds. Add
For Wontons: the pork, ginger and Hot Chile Paste and stir-fry for 30 seconds, pressing the meat
1/2 pound shrimp, peeled and deveined and scallions against the side of the wok. Add the soy sauce and stir-fry for 30
1 1/2 teaspoons coarse salt seconds.
3/4 pound medium-grind pork butt Add the tofu, broth and salt and bring to a vigorous boil, then lower the heat and
1 tablespoon Chinese rice wine or dry sherry simmer for 4 minutes. Add the cornstarch mixture and stir-fry over high heat until the
2 teaspoons light soy sauce sauce thickens and becomes clear, about 20 seconds. Transfer the tofu to a shallow
1 green onion, minced bowl and serve hot, warm or at room temperature, with a small ladle.
2 tablespoons drained, minced canned bamboo shoots WINE RECOMMENDATION:
1/4 teaspoon sugar A light but intensely fruity Pinot Noir--served cool--will balance the heat of this tofu
Big pinch of white pepper dish. Stick with West Coast examples, such as the 1996 Carneros Creek Fleur de
1 teaspoon Asian sesame oil Carneros rom California or the 1996 Firesteed from Oregon.
1 teaspoon Cornstarch">Cornstarch Nutrition Facts
60 wonton wrappers Serves 4
1 egg white, lightly beaten Facts per Serving
For Soup: Calories: 202 Fat: 11g Carbohydrates: 11g
6 cups chicken stock Cholesterol: 18mg Sodium: 1054mg Protein: 16g
1/4 teaspoon sugar Fiber: 2g % Cal. from Fat: 49% % Cal. from Carbs: 22%
Light soy sauce to taste Shrimp and Broccoli in Chili Sauce Recipe
1 tablespoon Asian sesame oil Source: Cooking Light magazine
1 pound bok choy, cut into 2 inch lengths 4 Servings (serving size: about 1 cup stir-fry and 1 cup noodles)
1 green onion, chopped RECIPE INGREDIENTS
RECIPE METHOD 1-1/2 pounds medium shrimp, peeled and deveined
FOR NOODLES: Bring a large pot three-fourths full of water to a boil and salt it 2 tablespoons minced seeded jalapeno pepper (about 2 peppers)
lightly. Gently pull the strands of noodles apart, then drop them into the boiling water, 2 tablespoons dry sherry
stirring to separate the strands. Bring to a second boil and cook for 1 minute longer. 1-1/2 teaspoons paprika
Pour the noodles into a colander and rinse thoroughly with cold running water. Drain 1/2 teaspoon ground red pepper
well and transfer to a large bowl. Toss with the oil to keep the strands from sticking 4 garlic cloves, crushed
together. 1/3 cup water
FOR WONTONS: Rinse the shrimp with cold water. Drain. Place in a bowl, add 1 1/4 cup chili sauce (such as Heinz)*
teaspoon of the salt and toss well; set aside for 10 minutes. Rinse the shrimp in cold 2 teaspoons cornstarch
water again; drain thoroughly, pat dry and chop coarsely. 2 teaspoons sugar
In a bowl, mix together the remaining 1/2 teaspoon salt, the shrimp, pork, wine or 1/2 teaspoon salt
sherry, soy sauce, green onion, bamboo shoots, sugar, white pepper, sesame oil 1 tablespoon oil
and cornstarch. 3 cups broccoli florets
To wrap the dumplings, work with 1 wrapper at a time, keeping unused wrappers 4 cups cooked soba (about 8 ounces uncooked buckwheat noodles) or vermicelli
covered with a kitchen towel. Place 1 heaping teaspoon of filling in the center of a *Chili sauce, which is made by Heinz and other companies, comes in a 12-ounce
wrapper. Moisten the wrapper edges with water and fold in half to form a triangle, bottle next to the ketchup in the supermarket.
enclosing the filling. Bring the two long ends up and over to meet and slightly overlap RECIPE METHOD
over the top of the filling. Moisten where the edges overlap with egg white and press Combine the first 6 ingredients in a medium bowl; cover and chillfor 1 hour.
together to seal. Set on a baking sheet and cover with another kitchen towel. Combine water and next 4 ingredients (water through salt) in a small bowl; set aside.
Continue to form dumplings until all the filling has been used. Set aside 3 dozen Heat oil in a stir-fry pan or wok over medium-high heat. Add broccoli; stir-fry 2
dumplings for this dish; wrap the remainder and any unused wrappers in plastic wrap minutes. Add shrimp mixture; stir-fry 5 minutes or until shrimp are done. Add
and freeze for up to 2 months. cornstarch mixture, and bring to a boil. Cook 1 minute or until sauce thickens. Serve
TO ASSEMBLE: In a saucepan, heat the chicken stock and season with the sugar, over soba noodles.
soy sauce and sesame oil. At the same time, bring a large pot three-fourths full of Nutrition Facts
water to a boil, salt lightly and add the bok choy. Boil for 1 minute; then, using a 4 Servings (serving size: about 1 cup stir-fry and 1 cup noodles)
slotted spoon or tongs, transfer to a bowl and set aside. When the stock is hot, drop Facts per Serving
in the noodles for a few seconds to reheat. Using the spoon or tongs, scoop out the Calories: 441 Fat: 7g Carbohydrates: 54g
noodles and divide them among 6 warmed deep soup bowls; keep warm. Cholesterol: 194mg Sodium: 1219mg Protein: 36g
Drop 3 dozen wonton dumplings into the boiling water. Cook until they float to the Fiber: 6g % Cal. from Fat: 14% % Cal. from Carbs: 49%
top, about 3 minutes. Using the spoon, scoop out the dumplings and place Spicy Pickled Cucumbers Recipe
approximately 6 dumplings in each bowl. Top with the bok choy and ladle over the Source: Gatherings & Celebrations
hot stock. Garnish with the green onion and serve hot. Makes about 2 cups (Serves 8)
Recipe reprinted by permission of Weldon Owen. All rights reserved. RECIPE INGREDIENTS
Nutrition Facts 4 Kirby cucumbers (about 1 pound)
Serves 6 1 tablespoon kosher salt
Facts per Serving 1 tablespoon vegetable oil
Calories: 597 Fat: 18g Carbohydrates: 72g 1 medium clove garlic, crushed and peeled
Cholesterol: 126mg Sodium: 1325mg Protein: 33g 1/2 teaspoon crushed red pepper flakes
Fiber: 0 g % Cal. from Fat: 27% % Cal. from Carbs: 48% 1 1/2 tablespoons dark Chinese or Japanese sesame oil
Spicy Simmered Tofu Recipe 1 cup rice vinegar
Source: Food & Wine 2/3 cup water
Serves 4 6 tablespoons sugar
RECIPE METHOD
CHINESE FOOD 52
Peel the cucumbers in alternating strips to make a striped pattern. Slice the 1 cup finely shredded celery
cucumbers lengthwise, scoop out the seeds with a spoon, and discard them. Cut on 1 cup bean sprouts
the bias into 1/2-inch-wide slices. Place the slices in a bowl and toss with 1 teaspoon 1/2 cup finely shredded bamboo shoots (available at Chinese stores)
of the kosher salt. Set aside for 30 minutes. 6 Chinese dried mushrooms (available at Chinese stores), soaked for 45 minutes,
In a skillet, heat the vegetable oil with the garlic and pepper flakes for 1 minute. Drain stalks removed, and finely shredded
the cucumbers of any liquid, add to the oil, and stir-fry for 30 seconds. Add the For Seasonings:
sesame oil, rice vinegar, water, sugar, and remaining salt. Bring the liquid to a boil to 1/2 teaspoon light soy sauce
dissolve the sugar, which should take about 30 seconds. Pour the pickles and the 1 teaspoon salt
liquid into a bowl to cool. When cool, marinate them overnight in the refrigerator. 1/4 teaspoon white pepper
Serve the pickles at room temperature. They will keep, refrigerated, for 1 week. 1 teaspoon sugar
Serving size = 2 tablespoons 1 teaspoon sesame oil
Nutrition Facts 1 tablespoon cornstarch, mixed in 1/3 cup cold water, for thickening
Makes about 2 cups (Serves 8) 10 spring roll wrappers, approximately 7 inches square (available ready-made at
Facts per Serving Chinese stores)
Calories: 84 Fat: 4g Carbohydrates: 11g 1 egg, beaten
Cholesterol: 0mg Sodium: 707mg Protein: 1g 2 teaspoons cornstarch, mixed in 1 tablespoon cold water, to make a paste for
Fiber: 1g % Cal. from Fat: 43% % Cal. from Carbs: 52% sealing the edges of the spring rolls
Steamed Pork Baskets Recipe 4 cups peanut oil, for deep-frying
Source: Casual Cuisines of the World - Far East Cafe RECIPE METHOD
Makes about 48 dumplings Heat the 3 tablespoons of oil in a wok, and stir-fry the ground pork over high heat for
These tasty dumplings are among the most popular and quickest selling of all 1 minute. Add the shrimp and stir-fry for 30 seconds. Add all of the remaining filling
Chinese appetizers, a fact that has earned them the name siu mai, or "cook-and-sell" ingredients and cook for 1 minute. Add the seasonings; then, stir in the thickening.
dumplings. Except for their round shape, the thin dough sheets used for making Discard any excess liquid; there should be only enough moisture to "cling" to the
them are identical to square wonton wrappers, which may be substituted. mixture.
Helpful Hints: Spread 2 tablespoons of the filling evenly across the corner of a spring roll wrapper.
Vegetables, Preparing Fold in the sides and firmly roll up shaping as firm and as round as possible. Moisten
RECIPE INGREDIENTS the edges of the sheet with a little of the cornstarch paste to seal the edges.
For Filling: Continue filling the remaining wrappers in the same way, lay them on a plate, and
4 dried Chinese black mushrooms, soaked in warm water to cover for 30 minutes cover with plastic wrap until ready to cook.
1 pound coarsely chopped pork butt Heat enough oil to cover the spring rolls to 375 degrees. Deep-fry the rolls until crisp
3/4 pound shrimp, peeled, deveined, patted dry and coarsely chopped and golden brown (4-5 minutes). Drain on paper towels. The spring rolls can be kept
1/4 cup finely chopped bamboo shoots warm in a low oven (250 degrees) with the oven door ajar until you have completed
1 1/2 tablespoons light soy sauce the deep-frying.
1/4 cup chicken stock Nutrition Facts
1 tablespoon cornstarch Makes 10
1 teaspoon salt Facts per Serving
1 1/2 teaspoons sugar Calories: 370 Fat: 25g Carbohydrates: 23g
Pinch of ground white pepper Cholesterol: 58mg Sodium: 483mg Protein: 12g
1 1/2 teaspoons Asian sesame oil Fiber: 1g % Cal. from Fat: 61% % Cal. from Carbs: 25%
1/2 pound siu mai wrappers or wonton wrappers (about 48 wrappers) East-Meets-West Sandwich Recipe
Vegetable oil Source: Cooking for Heart & Soul
RECIPE METHOD 4 Servings
FOR FILLING: Remove the mushrooms from the water and squeeze dry. Cut off the This is a sandwich I created for the two-hundredth anniversary of Lord Sandwich's
stems and discard. Finely chop the caps and place in a bowl. Add the pork, shrimp, death, an event sponsored by the famous Parisian bread baker, Lionel Poilâne. The
bamboo shoots, soy sauce, chicken stock, cornstarch, salt, sugar, white pepper and sandwich paired many of the flavors I've enjoyed with my friends and family from
sesame oil. Stir to mix well. Cover and refrigerate for at least 3 hours or as long as Hong Kong to Paris, and it's easy to make.
overnight. RECIPE INGREDIENTS
TO ASSEMBLE: Place 1 tablespoon of the filling in the middle of a wrapper. (If using 4 salmon fillets (4 ounces each)
wonton wrappers, trim the corners with scissors to make rounds.) Bring the edges of 1/4 cup ginger juice squeezed from 5 ounces fresh ginger
the wrapper up and around the filling. With your index finger and thumb, pinch tiny 1/2 cup mirin (Japanese sweet rice wine)
pleats around the sides to form a straight-sided fluted basket. Tap down the filling to Salt to taste
firm it up and leave the top open-faced. Wrap your index finger around the 2 to 3 tablespoons Ken Hom's Peppercorn-Allspice Mixture (see below)
midsection to give the basket a waist, then tap the bottom of the dumpling against 4 pieces fresh French bread
the countertop so that it flattens slightly and can stand on its own. Set on a baking 12 spinach leaves, well washed
sheet, cover with a sheet of waxed paper and continue making the dumplings with 16 to 20 dark opal basil leaves or regular basil leaves
the remaining wrappers and filling. 2 large ripe tomatoes, thinly sliced
Bring a wok half full of water to a boil. Grease the bottom of a bamboo steaming East-West Persillade
basket or a heatproof plate with vegetable oil. Arrange the dumplings in the basket or 3 tablespoons finely chopped fresh ginger
on the plate, keeping them separate. Set the steaming basket in the wok or the plate 1/3 cup finely chopped scallions
on a rack in the wok; cover and steam over (not touching) the boiling water for 15 Salt and freshly ground pepper to taste
minutes. 3 tablespoons olive oil
Remove the basket or plate from the steamer and serve the dumplings hot or at 1/4 cup finely chopped fresh cilantro
room temperature. Store any leftovers in the refrigerator for up to 5 days. Reheat by 1/4 cup finely chopped fresh curly parsley
steaming for 5 minutes or place in a microwave for 1 minute on high power. 1/4 cup finely chopped fresh Italian parsley
Nutrition Facts 1 tablespoon finely chopped garlic
Makes about 48 dumplings Ken Hom's Peppercorn-Allspice Mixture (Yield: 1/4 cup)
Facts per Serving 2 teaspoons Sichuan peppercorns, toasted
Calories: 39 Fat: 1g Carbohydrates: 3g 2 teaspoons black peppercorns
Cholesterol: 17mg Sodium: 123mg Protein: 4g 2 teaspoons white peppercorns
Fiber: 0g % Cal. from Fat: 23% % Cal. from Carbs: 31% 2 teaspoons pink peppercorns
Spring Rolls Recipe 2 teaspoons green peppercorns
Source: The Heritage of Chinese Cooking 2 teaspoons whole allspice
Makes 10 RECIPE METHOD
The spring roll is a traditional Chinese festival food, eaten at Chinese New Year, To make the peppercorn-allspice mixture: Grind each ingredient, using a spice
which officially heralds the coming of spring. The spring roll is basically a thin grinder or mortar and pestle, and mix together in a small bowl. It's a potent spice
pancake-like wrapper encasing a mixture of meat and vegetables that is deep-fried mixture, and since you'll probably grind more than you need, reserve the rest for
until crisp and golden. The fillings used in spring rolls vary throughout the regions of another use. Store in a tightly sealed container at room temperature
China, with each region claiming theirs as the best. Rub the salmon fillets with the ginger juice and mirin. Add salt to the peppercorn-
RECIPE INGREDIENTS allspice mixture, mix together and sprinkle evenly on both sides of the salmon. Let
For Filling: the salmon marinate in a nonreactive dish at room temperature for at least 30
3 tablespoons peanut oil minutes.
3 oz ground (minced) pork Prepare the persillade mixture. In a small heatproof bowl, combine the ginger,
3 oz fresh uncooked (green) shrimp (prawns), shelled, deveined, and cut into small scallions, salt, and pepper. In a small skillet, heat the olive oil until it is quite hot but
bite-size pieces not smoking. Pour the hot oil over the ginger-scallion mixture. Scrape the mixture
1 cup (8 ounces) finely sliced boneless chicken breast into a blender with the cilantro, both parsleys, and garlic, and purée. Set aside.
CHINESE FOOD 53
Gently steam the salmon fillets over simmering water in a covered wok with a trivet
or in a bamboo or metal steamer for 5 minutes, just until done. Or cover the fillets
with plastic wrap and microwave at full power for 3 minutes. Let the salmon cool.
Preheat the oven to 350 degrees F and warm the bread for 5 minutes. Cut each
piece in half lengthwise and scrape out the inside. Spread the persillade on the
inside of the bread. Lay in the salmon, spinach, basil, and tomato. Serve at once.
Nutrition Facts
4 Servings
Facts per Serving
Vegetable Soup with Prawns or Shrimp Recipe
Source: Burt Wolf's Table
Makes 4 Servings
RECIPE INGREDIENTS
For the Soup:
1 tablespoon vegetable oil
1 cup carrots, cut into small pieces
1 cup fresh or frozen peas
1 cup tomato, cut into small pieces
1 cup zucchini, cut into small pieces
4 cups chicken broth
For the Shrimp:
1 tablespoon vegetable oil
1 clove garlic, thinly sliced
12 medium uncooked prawns or shrimp, shelled and cleaned
2 tablespoons minced fresh basil, or 1 tablespoon dried
1 red bell pepper, thinly sliced
Juice of 1 lemon
Freshly ground black pepper, to taste
12 coriander leaves, for garnish
RECIPE METHOD
TO MAKE THE SOUP: In a saucepan over medium heat, warm the oil. Then add the
vegetables, stir, and cook for 5 minutes. Add the chicken broth, and simmer for 5
minutes.
TO MAKE THE SHRIMP: In a frying pan over medium-high heat, warm the oil. Then
add the garlic, prawns or shrimp, basil, red pepper, lemon juice, and pepper. Stir-fry
for 2 minutes, or until the shrimp are cooked.
Place 3 shrimp and some of the basil and peppers on one side of a larger serving
plate. Garnish with coriander leaves. Pour the soup into a small cup or mug and
place the soup on the serving plate next to the shrimp.
Nutrition Facts
Makes 4 Servings
Facts per Serving
CHINESE FOOD 54

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