THE EVERYTHING® CHINESE COOKBOOK
Page 9
Pepper to taste
4 cups cold cooked rice
3–4 tablespoons oil for stir-frying
½ cup chopped onion
½ cup peas
2 tablespoons oyster sauce
1 cup diced cooked ham
Cut the pineapples in half lengthwise, cutting through the crown. Cut out the fruit in the middle, without cutting through the skins. Turn the skins inside out to drain. Dice the pineapple fruit.
Lightly beat the eggs and add a small amount of salt and pepper to taste. Add the beaten eggs to the rice, stirring to separate the grains.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the onion. Stir-fry for 1 minute, then add the peas. Stir-fry until the peas are bright green and the onion tender. Remove.
Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice/egg mixture. Stir-fry for 2–3 minutes, then add the oyster sauce. Add the ham, peas, and onion. Stir in the diced pineapple.
Place 1 cup of the fried rice inside each of the pineapple half shells and serve.
Serves 4
Serving the fried rice inside the pineapple skins adds glamour to a fairly simple dish. You can substitute cooked shrimp for the ham.
Serves 6–8
Feel free to adjust the proportion of chicken broth to water to suit your own tastes.
Basic Congee
1 cup long grain rice
7 cups water
1 cup chicken stock or broth
Rinse the rice and drain. In a large saucepan, bring the rice, water, and chicken broth to a boil. Simmer, covered, for 1½ hours.
Versatile Congee
Congee does double duty as a nutritious meal and a beverage replacement. Just as the Chinese frequently serve a thin soup instead of a beverage at the main meal, a bowl of creamy congee takes the place of a beverage at the breakfast table.
Serves 4–6
Leftover fried rice comes is handy on days when there is no time to prepare fresh congee. Feel free to add other seasonings.
Speedy Congee
3 cups cold fried rice
6 cups chicken broth or water
Salt and pepper to taste
Make sure the fried rice is at room temperature.
Bring the broth or water to a boil. Add the fried rice. Bring the broth back up to a boil. Add the salt and pepper. Serve hot.
Congee with Beef
½ pound beef
2 teaspoons oyster sauce
1 cup long grain rice
6 cups water
2 cups chicken broth
2 green onions
2 tablespoons oil for stir-frying
2 slices ginger, minced
1 clove garlic, minced
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon sesame oil
Salt and pepper to taste
Cut the beef into thin slices. Marinate with the oyster sauce for 30 minutes.
Bring the rice, water, and chicken broth to a boil. Simmer, covered, for 30 minutes.
Cut the green onions into 1-inch pieces on the diagonal.
Add oil to a preheated wok or skillet. When oil is hot, add the ginger and garlic. Stir-fry briefly until aromatic. Add the beef and stir-fry until it changes color and is nearly cooked through. Remove and drain on paper towels.
Add the ginger, garlic, and beef to the congee. Stir in the dark soy sauce and rice wine. Continue simmering for another 30 minutes, or until the congee has a creamy texture. Stir in the green onions. Drizzle with the sesame oil. Add salt to taste.
Congee — More Than a Chinese Porridge
At its simplest, congee consists of rice cooked in water until it has a creamy texture. However, it would be a mistake to view congee as merely the Chinese version of porridge. Congee can be savory or sweet; a bland, watery “soup” for a sick patient, or a hearty meal swimming in a richly seasoned broth. It all depends on the length of cooking time and which ingredients are added to the basic rice and water mix. Congee is frequently accompanied by Chinese crullers: thick, deep-fried strips of dough approximately twelve inches in length.
Serves 6–8
Serve this hearty dish for breakfast, or as a midday meal. Be sure to add bread for dipping!
Serves 4
If you can't find dried mushrooms at the local supermarket, use fresh mushrooms. For extra flavor, add ¼ cup of chopped onion.
Rice and Sausage Dinner
4 Chinese sausages
1 cup baby carrots
4 dried mushrooms
2 green onions
¾ cup beef broth
2 teaspoons hoisin sauce
1 teaspoon sugar
3 tablespoons oil for stir-frying
1 teaspoon minced shallot
3 cups cooked long grain rice
Cut the Chinese sausage into bite-sized pieces.
Blanch the baby carrots by plunging briefly into boiling water. Cut in half. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Cut into thin slices. Cut the green onions on the diagonal into ½ -inch pieces.
Combine the beef broth, hoisin sauce, and sugar; set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the sausages. Stir-fry for 2–3 minutes, and remove from the wok.
Add 1 tablespoon oil to the wok. When oil is hot, add the shallot and stir-fry briefly until aromatic. Add the carrots, stir-fry for about 1 minute, and add the mushrooms. Make a well in the middle of the wok. Add the sauce in the middle and bring to a boil. Mix in the cooked rice. Add the sausages back to the wok. Stir in the green onions. Mix everything through and serve hot.
Hot, Sour, and Spicy Rice Noodles
¼ pound rice stick noodles
¼ cup dark soy sauce
1 teaspoon sugar
¼ teaspoon Hot Chili Oil (page 23)
¼ teaspoon Szechwan Salt and Pepper Mix (page 20)
¼ teaspoon chili paste
1 teaspoon black rice vinegar
½ cup water
1½ tablespoons oil for stir-frying
¼ cup chopped onion
Soak the rice stick noodles in hot water for 15 minutes or until they are softened. Drain thoroughly.
Combine the dark soy sauce, sugar, Hot Chili Oil, Szechwan Salt and Pepper Mix, chili paste, black rice vinegar, and water; set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the chopped onion. Stir-fry until it is soft and translucent.
Add the rice noodles and stir-fry for 2–3 minutes. Add the sauce in the middle of the wok. Mix in with the noodles and stir-fry until the noodles have absorbed all the sauce.
How to Make Toasted Szechwan Peppercorns
Toast the peppercorns on low heat in a heavy pan, shaking occasionally, until the peppercorns turn fragrant and begin to smoke. Remove and cool. Grind the peppercorns in a pepper mill or with a mortar and pestle before using.
Serves 4–6
Rice stick noodles come in many intriguing shapes and sizes. They can be nearly as thin as strands of human hair.
Serves 2–4
Not a fan of canned baby corn? Try substituting canned or fresh bamboo shoots instead.
Cellophane Noodles with Beef and Oyster Sauce
½ pound flank steak
2 tablespoons soy sauce
1½ teaspoons Chinese rice wine or dry sherry, divided
1½ teaspoons sugar, divided
½ teaspoon baking soda
2-ounce bag cellophane noodles
1 can baby corn
½ cup beef broth
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
2–4 tablespoons oil for stir-frying
Cut the beef into thin slices. Add the soy sauce, 1 teaspoon rice wine, ½ teaspoon sugar, and baking soda. Marinate the beef for 30 minutes.
Without removing the
string wrapping, soak the cellophane noodles in hot water to soften. Cut the noodles along the string wrapping into thirds. Drain thoroughly. Rinse the baby corn in warm water and drain.
Combine the beef broth, oyster sauce, dark soy sauce, light soy sauce, ½ teaspoon rice wine, and 1 teaspoon sugar, and set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef. Stir-fry until it changes color and is nearly cooked through. Remove from the wok and set aside.
Add more oil, if necessary. Stir-fry the baby corn for 1–2 minutes. Add the sauce to the middle of the wok and bring to a boil. Add the noodles, stirring quickly to mix in with the sauce. Add the beef. Mix everything through and serve hot.
Mad about Mein!
Mein is the Chinese word for noodles. When it comes to important staple foods, noodles rank second only to rice in the Chinese diet. Noodles are steamed, stir-fried, added to soups, and used to make dumplings. Although noodles are enjoyed throughout China, they are particularly important in the north, where a harsher climate prohibits the cultivation of rice crops.
Beef Chow Fun
4 ounces wide rice noodles
1 cup mung bean sprouts
½ cup chicken stock or broth
1 teaspoon soy sauce
2 tablespoons oil for stir-frying
1 cup cooked beef, shredded
¼ teaspoon chili paste
Soak the rice noodles in hot water for at least 15 minutes to soften. Drain well. Blanch the mung bean sprouts by plunging briefly into boiling water. Drain well.
Combine the chicken broth and soy sauce. Set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the noodles. Stir-fry briefly, then add the sauce. Mix with the noodles and add the shredded beef. Stir in the chili paste. Add the mung bean sprouts. Mix through and serve hot.
Serves 4
Barbequed pork also works well in this dish. For an interesting juxtaposition of color and texture, serve with Braised Baby Bok Choy (page 256).
Noodle Pancake
8 ounces steamed egg noodles
2 teaspoons sesame oil
5 tablespoons oil
Cook the noodles until they are tender. Drain thoroughly and toss with the sesame oil.
Add 3 tablespoons oil to a preheated wok or skillet. When oil is hot, add noodles. Use a spatula to press down on the noodles and form into a pancake shape. Cook until a thin brown crust forms on the bottom — this will take at least 5 minutes. Slide the pancake out of the pan onto a plate.
Add 2 tablespoons oil to the wok. Turn the noodle pancake over, put back in the wok, and cook until the other side is browned. Remove from the wok. To serve, cut into quarters.
Serves 4
Noodle Pancake makes a nice alternative to rice in stir-fries, and tastes great topped with any Egg Foo Yung sauce (see Chapter 9).
Serves 4–6
The mushroom soaking liquid adds an earthy flavor to this dish. You can also use fresh mushrooms and ¼ cup water instead.
Pork Chow Mein
1 pound fresh egg noodles
¼ teaspoon sesame oil
1 pound pork tenderloin, cubed
1 tablespoon Chinese rice wine
¼ teaspoon salt
2½ cups shredded napa cabbage
4 large dried mushrooms
½ green or red bell pepper
cup chicken broth
cup water
cup reserved mushroom soaking liquid
4 teaspoons oyster sauce
teaspoon salt
4–6 tablespoons oil for stir-frying
2 garlic cloves, minced
1 carrot, diced
1 stalk celery, thinly sliced on the diagonal
1 cup mung bean sprouts, rinsed and drained
1 teaspoon cornstarch mixed with 4 teaspoons water
1 teaspoon sugar
Boil the noodles. Drain and toss with sesame oil.
Marinate pork in rice wine and ¼ teaspoon salt for 30 minutes.
Soak the dried mushrooms for at least 20 minutes to soften. Thinly slice them. Remove the seeds from the pepper and cut into cubes.
Combine chicken broth, water, mushroom soaking liquid, oyster sauce, and teaspoon salt. Set aside.
Add 2 tablespoons oil to a preheated wok or skillet. Add the pork and stir-fry until it is nearly cooked. Remove and drain on paper towels.
Add 2 tablespoons oil. When oil is hot, add the noodles and stir-fry until light brown. Remove and keep warm. Clean out the wok.
Add 2 tablespoons oil. When oil is hot, add the garlic and stir-fry briefly until aromatic. Either stir-fry the carrot, celery, pepper, dried mushrooms, cabbage, and bean sprouts together or separately, adding one at a time and adding more oil as needed. (Move the vegetables up to the side of the wok and wait until oil is heated.)
Add the sauce to the middle of the wok and bring to a boil. Add the cornstarch-and-water mixture, stirring quickly to thicken. Add the sugar. Add the pork and heat through. Serve hot over the noodles.
Chicken Chow Mein
1 pound fresh egg noodles
¼ teaspoon sesame oil
1 pound boneless, skinless chicken breasts
10 teaspoons oyster sauce, divided
¼ teaspoon salt
½ red bell pepper
1 bunch (about 2½ cups after cutting) bok choy
cup chicken broth
¼ cup water
teaspoon salt
6–8 tablespoons oil for stir-frying
2 garlic cloves, minced
6–8 large mushrooms, thinly sliced
2 stalks celery, thinly sliced on the diagonal
1 cup mung bean sprouts, rinsed and drained
1 teaspoon cornstarch mixed with 4 teaspoons water
1 teaspoon sugar
Serves 4–6
Like chop suey, this is a great one-dish meal to make when it's time to clean out the vegetable section of the refrigerator.
Boil the noodles. Drain thoroughly and toss with sesame oil.
Cut the chicken breasts into thin strips. Marinate in 6 teaspoons oyster sauce and ¼ teaspoon salt for 30 minutes.
Remove the seeds from the red pepper and cut into thin slices. Cut the bok choy leaves across and thinly slice the stalks on the diagonal.
Combine chicken broth, water, 4 teaspoons oyster sauce, and teaspoon salt. Set aside.
Add 2 tablespoons oil to a preheated wok or skillet. Add the chicken and stir-fry until it is nearly cooked. Drain on paper towels.
Add 2 tablespoons oil. Add the noodles and stir-fry until they turn light brown. Remove and keep warm. Clean out the wok.
Add 2 tablespoons oil. Add the garlic and stir-fry briefly until aromatic. Stir-fry the mushrooms, bok choy stalks, celery, pepper, bok choy leaves, and bean sprouts, adding one at a time and adding more oil as needed.
Add the sauce to the middle of the wok and bring to a boil. Add the cornstarch/water mixture, stirring quickly to thicken. Add the sugar. Add the chicken and heat through. Serve hot over the noodles.
Serves 4–6
Feel free to add seasonal vegetables such as tomatoes and green beans in this recipe.
Beef Chow Mein
1 pound wonton noodles
1 pound beef flank steak
1 tablespoon soy sauce
½ teaspoon baking soda
½ red bell pepper
½ cup snow peas
cup beef broth
¼ cup water
1 tablespoon plus 1 teaspoon oyster sauce
1 teaspoon sugar
teaspoon salt
4–6 tablespoons oil for stir-frying
2 garlic cloves, minced
½ cup carrots, thinly sliced
1 cup mung bean sprouts, rinsed and drained
1 teaspoon cornstarch
4 teaspoons water
½ teaspoon sesame oil
Boil the wonton noodles until they are soft. Drain thoroughly.
Cut the
beef into thin strips. Marinate in the soy sauce and baking soda for 30 minutes.
Remove the seeds from the pepper and cut into thin slices. String the snow peas. Combine the beef broth, water, oyster sauce, sugar, and salt. Set aside.
Add 2 tablespoons oil to the wok. When oil is hot, add the beef. Stir-fry until it changes color and is nearly cooked. Remove and drain on paper towels.
Add 1–2 tablespoons oil. When oil is hot, add the wonton noodles. Stir-fry until they are golden but still soft. Remove.
Add 2 tablespoons oil to the wok. When oil is hot, add the garlic. Stir-fry until aromatic. Add the carrots. Stir-fry for 1 minute, then add the snow peas, red pepper, and bean sprouts. Stir-fry until the vegetables are colorful and tender.
Make a well in the middle of the wok. Add the sauce and bring to a boil. Add mixed cornstarch and water, stirring to thicken. Add the beef. Drizzle with sesame oil. Mix everything through and serve over the wonton noodles.
Post-Thanksgiving Turkey Chow Mein
4 cups dry chow mein noodles
4 mushrooms, sliced
1 cup bean sprouts
2 stalks celery
2 cups snow peas
4½ tablespoons oil for stir-frying
1 tablespoon soy sauce
½ cup cashews
2 cups cooked turkey
2 tablespoons oyster sauce
1 tablespoon cornstarch mixed with 4 tablespoons water
Boil the chow mein noodles according to the directions on the package. Drain well. Keep warm.
Wash and slice the mushrooms. Parboil the bean sprouts and celery by briefly plunging into boiling water; drain thoroughly. Wash and cut the celery on the diagonal into thin slices. String the snow peas.
Add 2 tablespoons of oil to a preheated wok or skillet. Stir-fry the celery on medium-high heat. Add the mushrooms, bean sprouts, and soy sauce. Stir-fry, remove, and set aside.
Add the snow peas and fry as in the recipe for Snow Pea Stir-fry (page 233). Remove and set aside.