THE EVERYTHING® CHINESE COOKBOOK
Page 18
Bring the water to a boil in a large pot or a wok. Stir in the honey, rice vinegar, and rice wine. Turn down the heat and simmer the sauce, covered, for about 20 minutes, stirring occasionally.
Ladle the honey and water mixture over the skin of the duck several times, making sure the skin is completely coated. Dry the duck by hanging in a cool place for at least 4 hours, keeping a pan underneath to catch any drippings.
While the duck is drying, preheat the oven to 375°F. Fill the bottom of a roasting pan with water (this prevents the fat from splattering when you remove the duck from the oven). Place the duck on the roasting pan, breast side up. Roast for 30 minutes, turn over and roast for 30 minutes on the other side, and then turn and roast a final 10 minutes on the breast side, or until the duck is cooked. Cool and carve into thin slices. Serve on Mandarin Pancakes (page 268) brushed with hoisin sauce.
Stir-fried Duck with Pineapple
1 pound duck breast
1 tablespoon hoisin sauce
1 teaspoon Chinese rice wine or dry sherry
cup pineapple juice
2½ tablespoons black rice vinegar
1 teaspoon sugar
½ cup pineapple chunks
2 tablespoons oil for stir-frying
1 tablespoon minced ginger
Cut the duck breast meat into thin slices approximately 2 inches in length. Marinate the duck in the hoisin sauce and rice wine for 30 minutes.
In a small saucepan, bring the pineapple juice, black rice vinegar, and sugar to a boil. Stir in the pineapple chunks. Keep warm on low heat.
Add oil to a preheated wok or skillet. When oil is hot, add the ginger. Stir-fry briefly until aromatic. Add the duck and stir-fry for 2–3 minutes.
Add the pineapple juice mixture. Heat through and serve.
Clay Pot Cooking
Used since ancient times, clay pot cooking features prominently in Shanghai cuisine. One advantage of clay pot cooking is that the food can be transported straight from stove to dinner table, with the clay pot doing double duty as cooking vessel and serving dish. In contrast to terra cotta pots, clay pots are unglazed on the inside, which is why they are also called sand pots. The main danger with clay pot dishes is unintentional cracking — be sure to follow the manufacturer's instructions very carefully.
Serves 2–4
For a balanced meal, serve with Stir-fried Baby Bok Choy (page 241) on a bed of wild rice.
9
Tofu and Eggs
Deep-fried Tofu
Tofu Shake
Slow Fried Tofu
Fermented Bean Curd with Spinach
Stewed Tofu
Bean Curd with Bean Sauce and Noodles
Tofu Stuffed with Shrimp
Pressed Bean Curd with Preserved Szechwan Vegetable
Twice Cooked Tofu
Mapo Dofu (Pockmarked Tofu)
Braised Tofu with Three Vegetables
Pork Filled Tofu Triangles
Tofu Pudding
Tea Eggs
Egg Foo Yung with Shrimp
Veggie Egg Foo Yung
eGG fOO yUNG WITH pORK
Egg Food Yung with Chinese Sausage
Egg Foo Yung Hoisin Sauce
Egg Foo Yung Sauce with Beef Broth
Egg Foo Yung Chicken Sauce
Basic Scrambled Eggs
Scrambled Eggs with Sausage
Scrambled Eggs with Shrimp
Serves 4–6
Deep-fried tofu cubes make a great substitute for croutons in salads. Use when you want a handy source of protein without the tofu texture.
Deep-fried Tofu
1 block firm tofu
¼ cup cornstarch
4–5 cups oil for deep-frying
Drain the tofu and cut into cubes. Coat with the cornstarch.
Add oil to a preheated wok and heat to 350°F. When oil is hot, add the tofu squares and deep-fry until they turn golden. Drain on paper towels.
How to Drain Tofu
Cut the tofu into smaller pieces. To drain, place the tofu on a paper towel on a plate. Cover with paper towels and place a weight on top of the tofu, such as a bowl or a Book. Drain for 20 minutes. If possible, the easiest method for draining tofu is to position the plate so that it is tilting over the sink, allowing the water to flow out naturally.
Yields 2¾ cups
This tasty and nutritious shake makes an ideal breakfast or afternoon snack. For extra flavor, add seasonal berries.
Tofu Shake
1 banana, sliced
1 cup canned mandarin oranges with juice
1 cup soft or silken tofu
2 tablespoons honey
1 teaspoon cinnamon
Process all the ingredients in a food processor or blender. Chill and serve.
Slow Fried Tofu
1 block firm tofu
4–5 cups oil for deep-frying
Drain the tofu and cut into cubes.
Add oil to a preheated wok and heat to 350°F. When oil is hot, add the tofu.
Deep-fry until the cubes turn a golden brown. (This will take about 10 minutes.) Drain the deep-fried tofu on paper towels.
Soft and Firm Tofu
Soft tofu is also known as silken tofu. It is used mainly in desserts — its soft texture doesn't hold up well when fried. Soft tofu contains less protein than firm tofu but has a creamy texture that makes it perfect for shakes and puddings.
Thicker and denser than soft tofu, firm tofu can hold its shape in soups and stir-fried and deep-fried dishes. It can even be used in recipes normally requiring the extra-firm texture of pressed tofu when it is pressed and drained for 2 hours or more. Firm tofu should always be drained for at least 20 minutes before using.
Serves 4–6
Although it takes longer to cook, tofu retains more of its texture when it is deep-fried without a starch coating.
Serves 4
Don't like spinach? Try substituting amaranth, also known as Chinese spinach. The red and green leaves contain even more nutrients.
Fermented Bean Curd with Spinach
5 cups spinach leaves
4 cubes fermented bean curd with chilies
A pinch of five-spice powder (less than teaspoon)
2 tablespoons oil for stir-frying
2 garlic cloves, minced
½ teaspoon sugar
Blanch the spinach by plunging the leaves briefly into boiling water. Drain thoroughly.
Mash the fermented tofu cubes and mix in the five-spice powder.
Add oil to a preheated wok or skillet. When the oil is hot, add the garlic and stir-fry briefly until aromatic. Add the spinach and stir-fry for 1–2 minutes. Add the sugar. Add the mashed bean curd in the middle of the wok and mix with the spinach. Cook through and serve hot.
Fermented Bean Curd
These small cubes of bean curd preserved in rice and spicy seasonings have a pungent aroma reminiscent of strong cheese. Sold in glass jars in Asian markets, fermented bean curd marries well with other savory foods such as garlic and salted black beans. Usually 1 or 2 cubes is all that is needed.
Stewed Tofu
1 pound beef
4 dried mushrooms
8 ounces pressed tofu
1 cup light soy sauce
¼ cup dark soy sauce
¼ cup Chinese rice wine or dry sherry
4 teaspoons white sugar
¼ cup brown sugar
2 tablespoons oil for stir-frying
2 slices ginger
2 garlic cloves, minced
2 cups water
1 star anise
Cut the beef into thin slices. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Gently squeeze to remove any excess water and slice.
Cut the tofu into ½-inch cubes. Combine the light soy sauce, dark soy sauce, rice wine, white sugar, and brown sugar, and set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the ginger slices and garlic and stir-fry briefly until aromatic. Add the bee
f and cook until browned. Before the beef has finished cooking, add the tofu cubes and fry briefly.
Add the sauce and 2 cups water. Add the star anise. Bring to a boil, then turn down the heat and simmer. After 1 hour, add the dried mushrooms. Simmer for another 30 minutes, or until the liquid is reduced. If desired, remove the star anise before serving.
Serves 4–6
Experiment with adding favorite spices to come up with your own version of red-cooked tofu.
Serves 4
Slow Fried Tofu (page 189) works well in this recipe. You can substitute other fresh noodles for the Peking noodles.
Bean Curd with Bean Sauce and Noodles
8 ounces fresh Peking-style noodles
1 12-ounce block firm tofu
3 large stalks bok choy
2 green onions
cup dark soy sauce
2 tablespoons black bean sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons black rice vinegar
2 teaspoons sugar
¼ teaspoon salt
¼ teaspoon chili paste with garlic
1 teaspoon Hot Chili Oil (page 23)
¼ teaspoon sesame oil
½ cup water
2 tablespoons oil for stir-frying
2 slices ginger, minced
2 garlic cloves, minced
¼ of a red onion, chopped
Cook the noodles in boiling water until they are tender. Drain thoroughly. Drain the tofu and cut into cubes.
Parboil the bok choy by plunging briefly into boiling water and draining thoroughly. Separate the stalks and leaves. Cut the green onions on the diagonal into 1-inch slices.
Combine the dark soy sauce, black bean sauce, rice wine, black rice vinegar, sugar, salt, chili paste with garlic, Hot Chili Oil, sesame oil, and water. Set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the ginger, garlic, and green onions. Stir-fry briefly until aromatic. Add the red onion and stir-fry briefly. Push up to the sides and add the bok choy stalks. Add the leaves and stir-fry until the bok choy is a bright green and the onion tender. If desired, season with ¼ teaspoon salt and ¼ teaspoon sugar.
Add the sauce in the middle of the wok and bring to a boil. Add the tofu. Simmer for a few minutes to allow the tofu to absorb the sauce. Add the noodles. Mix everything through and serve hot.
Tofu Stuffed with Shrimp
½ pound firm tofu
2 ounces cooked shrimp, peeled and deveined
teaspoon salt
Pepper to taste
¼ teaspoon cornstarch
½ cup chicken broth
½ teaspoon Chinese rice wine or dry sherry
¼ cup water
2 tablespoons oyster sauce
2 tablespoons oil for stir-frying
1 green onion, cut into 1-inch pieces
Drain the tofu. Wash the shrimp and pat dry with paper towels. Marinate the shrimp in the salt, pepper, and cornstarch for 15 minutes.
Holding the cleaver parallel to the cutting board, cut the tofu in half lengthwise. Cut each half into 2 triangles, then cut each triangle into 2 more triangles. You should now have 8 triangles.
Cut a slit lengthwise on one side of the tofu. Stuff ¼–½ teaspoon of the shrimp into the slit.
Add oil to a preheated wok or skillet. When oil is hot, add the tofu. Brown the tofu for about 3–4 minutes, turning it over at least once and making sure it doesn't stick to the bottom of the wok. If you have leftover shrimp, add it during the last minute of cooking.
Add the chicken broth, rice wine, water, and oyster sauce to the middle of the wok. Bring to a boil. Turn down the heat, cover, and simmer for 5–6 minutes. Stir in the green onion. Serve hot.
Why Drain Tofu?
Think of a block of tofu as a large white sponge. Just as you'd want to drain excess water out of a sponge prior to use, draining the tofu enhances its ability to absorb the flavors of the food it is cooked with.
Serves 4
This nutritious dish is packed with protein. Serve with a salad for a complete meal.
Serves 2–4
Find preserved Szechwan vegetable a little too salty? Try soaking it in warm water for 15 minutes prior to stir-frying, or substitute blanched spinach leaves.
Pressed Bean Curd with Preserved Szechwan Vegetable
7 ounces (2 blocks) pressed bean curd
¼ cup preserved Szechwan vegetable
½ cup chicken stock or broth
1 teaspoon Chinese rice wine or dry sherry
½ teaspoon sugar
½ teaspoon soy sauce
4–5 cups oil for frying
Heat at least 4 cups oil in a preheated wok to 350°F. While waiting for the oil to heat, cut the pressed bean curd into 1-inch cubes. Chop the Szechwan vegetable into cubes. Combine the chicken stock and rice wine and set aside.
When oil is hot, add the bean curd cubes, and deep-fry until they turn light brown. Remove from the wok with a slotted spoon and set aside.
Remove all but 2 tablespoons oil from the wok. Add the preserved Szechwan vegetable. Stir-fry for 1–2 minutes, then push up to the side of the wok. Add the chicken broth mixture in the middle of the wok and bring to a boil. Mix in the sugar and the soy sauce. Add the pressed bean curd. Mix everything together, simmer for a few minutes, and serve hot.
For Salt Lovers
Who said vegetables are bland? Preserved Szechwan vegetable is famous for its salty taste. The round green vegetable with the reddish trim is one of the ingredients that gives Szechwan cuisine its distinctive flavor. Preserved Szechwan vegetable is sold in cans in Asian markets. Stored in a covered jar after opening, it should last for several months. Pickled first in salt and then in chili paste, it can be a bit overpowering, so use sparingly at first.
Twice Cooked Tofu
½ pound firm tofu
2 tablespoons hoisin sauce
2 tablespoons water
½ teaspoon sugar
1 teaspoon ground Toasted Szechwan Peppercorns (see sidebar on page 91)
1 tablespoon cornstarch
3 cups oil for deep-frying
Preheat oven to 325°F.
Drain tofu and cut into ½-inch cubes. Place the tofu cubes on a baking dish.
Combine the hoisin sauce, water, and sugar in a small bowl. Spread half the mixture over the tofu cubes. Sprinkle with the Toasted Szechwan Peppercorns. Bake for 15 minutes. Spread the remaining sauce over the tofu and bake for another 15 minutes or until the tofu is browned and cooked.
Add oil to a preheated wok and heat to 350°F. While oil is heating, coat the tofu cubes in the cornstarch.
When oil is hot, carefully add the tofu cubes into the wok. Deep-fry until browned (this will take 1–2 minutes). Remove and drain on paper towels.
Serves 4
These tofu cubes make a flavorful addition to stir-fries, cooked noodles, and salad. Cooked Szechwan peppercorns give them an intriguing aroma reminiscent of cinnamon.
Serves 4
Out of Szechwan peppercorns? Sprinkle the tofu with a bit of freshly ground black pepper.
Mapo Dofu (Pockmarked Tofu)
¾ pound firm tofu
½ pound ground pork
3 tablespoons soy sauce, divided
1½ teaspoons sugar, divided
1½ teaspoons cornstarch
2 stalks bok choy with leaves
1 green onion, chopped
cup chicken broth
cup water
1 teaspoon Chinese rice wine or dry sherry
½ teaspoon sesame oil
2 tablespoons oil for stir-frying
2 slices ginger, minced
2 garlic cloves, minced
¼ teaspoon chili paste
2 teaspoons cornstarch
4 teaspoons water
1 teaspoon ground Toasted Szechwan Peppercorns (see sidebar on page 91)
Drain the tofu and cut into ½-inch cubes.
Place ground pork in a medium bowl. Add 1 ta
blespoon soy sauce, ½ teaspoon sugar, and cornstarch, adding the cornstarch last. Marinate the pork for 30 minutes.
Wash the bok choy and drain thoroughly. Separate the stalks and leaves. Cut into 1-inch pieces. Chop the green onion into 1-inch pieces on the diagonal.
Combine the chicken broth, water, 2 tablespoons soy sauce, 1 teaspoon sugar, rice wine, and sesame oil. Set aside.
Add oil to a preheated wok or skillet. When oil is hot, add the ginger, garlic, green onion, and chili paste, and stir-fry until aromatic. Add the ground pork. Cook until it changes color, then push up to the side and add the bok choy. Stir-fry until the bok choy turns bright green and tender.
Add the sauce to the middle of the wok and bring to a boil. Give the cornstarch-and-water mixture a quick stir and add to the sauce, stirring quickly to thicken. Turn down the heat slightly and add the tofu. prinkle the Toasted Szechwan Peppercorns over the tofu. Mix everything through and cook for five more minutes. Serve hot.
Braised Tofu with Three Vegetables
4 dried mushrooms
¼ cup reserved mushroom soaking liquid
cup fresh mushrooms
½ cup chicken broth
1½ tablespoons oyster sauce
1 teaspoon Chinese rice wine or dry sherry
2 tablespoons oil for stir-frying
1 garlic clove, minced
1 cup baby carrots, halved
2 teaspoons cornstarch mixed with 4 teaspoons water
¾ pound pressed tofu, cut into ½-inch cubes
Soak the dried mushrooms in hot water for at least 20 minutes. Reserve ¼ cup of the soaking liquid. Slice the dried and fresh mushrooms.