Deep-fried Fish
½ pound fish fillets
1 egg white
2 teaspoons soy sauce
1 tablespoon cornstarch
4 cups oil for deep-frying
Wash fish and pat dry. Cut into bite-sized squares. Add the egg white, soy sauce, and cornstarch, adding the cornstarch last. Marinate the fish for 30 minutes.
Heat oil in a preheated wok to 375°F. When oil is hot, add the fish. Fry until golden brown. Remove and drain on paper towels.
Hot and Sour Prawns
2 cups fresh tiger prawns
½ teaspoon Chinese rice wine or dry sherry
¼ teaspoon salt
1 teaspoon cornstarch
½ cup water
2 tablespoons black rice vinegar
½–1 teaspoon Hot Chili Oil (page 23)
1½ teaspoons Worcestershire sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
2 tablespoons oil for stir-frying
Shell and devein the prawns. Rinse in warm water and pat dry with paper towels. Marinate the prawns in the rice wine, salt, and cornstarch for 15 minutes.
In a small saucepan, bring the water, black rice vinegar, Hot Chili Oil, and Worcestershire sauce to a boil. Add the cornstarch-and-water mixture, stirring quickly to thicken. Turn the heat to low and keep warm.
Add oil to a preheated wok or skillet. When oil is hot, add the prawns and stir-fry briefly, until they turn pink. Push up to the side and add the sauce in the middle of the wok. Mix the prawns with the sauce. Serve hot.
Yin and Yang Harmony
The philosophy of yin and yang permeates every aspect of Chinese culture, including the kitchens of its cooks. Yin and yang represent all the forces in the universe. Things that are feminine, cold, dark, or submissive are said to be yin in nature, while masculinity, heat, light, and dominance are yang forces. Chinese physicians frequently treat illness as an imbalance between yin and yang in the body. For example, since heartburn is thought to come from consuming too many spicy yang foods, a physician might prescribe a soup featuring yin ingredients like walnuts as a tonic.
Serves 4–6
This hot dish is a great way to enliven plain stir-fried or boiled noodles or steamed rice.
Serves 4–6
Ginger makes a frequent appearance in seafood dishes because it helps to mask fishy odors.
Sweet-and-Sour Fish
1 pound fish fillets
2 teaspoons Chinese rice wine or dry sherry
2 tablespoons soy sauce
½ cup rice vinegar
½ cup brown sugar
½ cup water
3 tablespoons tomato paste
3–4 tablespoons oil for stir-frying
2 slices ginger, minced
1 cup mushrooms, thinly sliced
1 stalk celery, thinly sliced on the diagonal
cup canned bamboo shoots, shredded
1 teaspoon cornstarch
4 teaspoons water
1 green onion, thinly sliced on the diagonal
Wash fish fillets and pat dry. Cut into pieces approximately 2 inches by ½ inch. Marinate in the rice wine and soy sauce for 30 minutes.
Combine the rice vinegar, brown sugar, water, and tomato paste. Set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the fish and stir-fry until it is nicely browned all over. Remove and drain on paper towels.
Add 1 tablespoon oil to the wok. Add the ginger and stir-fry briefly until aromatic. Add the mushrooms. Stir-fry for a minute, then add the celery and the bamboo shoots. Stir-fry until tender, adding salt or sugar to season if desired.
Push the vegetables up to the side of the wok and add the sauce in the middle. Bring to a boil. Mix the cornstarch and water, and add to the wok, stirring quickly to thicken. Add the fish and stir in the green onion. Cook for a few more minutes and serve hot.
Prawns with Mangetout (Snow Peas)
20 fresh prawns
1 teaspoon sugar
1 teaspoon cornstarch
1 cup (about 25) snow peas
½ cup mung bean sprouts
2 tablespoons oil for stir-frying
1 slice ginger, finely chopped
1½ teaspoons Chinese rice wine or dry sherry
Shell and devein the prawns. Rinse in warm water and pat dry with paper towels. Marinate in the sugar and cornstarch for 15 minutes.
Wash and string the snow peas. Blanch the snow peas and bean sprouts by plunging briefly into boiling water. Drain thoroughly.
Add oil to a preheated wok or skillet. When oil is hot, add the ginger and stir-fry briefly until aromatic. Add the prawns and stir-fry briefly until they turn a pinkish-red color.
Add the snow peas to the wok. Stir-fry briefly, then add the bean sprouts. Splash with the 1½ teaspoons rice wine. Serve hot.
Mung Bean Sprouts
While raw mung bean sprouts are a popular salad topping in the West, the Chinese prefer their sprouts cooked. Mung bean sprouts feature prominently in stir-fries and appetizers. When choosing mung bean sprouts, look for ones that are plump and don't have any brown coloring. If using within a few days, store the sprouts with a few drops of water in a plastic bag in the refrigerator. They can also be frozen for use later in stir-fries, although the texture won't be as crisp.
Serves 2–4
Serve on a bed of steamed rice mixed with green onion, garnished with slices of orange.
Serves 4
Adding the hot bean sauce after the noodles helps reduce its strength. Use sparingly at first, and add more to taste if desired.
Spicy Shrimp with Hot Shanghai Noodles
10 ounces cooked shrimp
¼ teaspoon five-spice powder
½ teaspoon cornstarch
2 stalks bok choy
4 tablespoons oil for stir-frying
2 leaves cabbage, shredded
1 teaspoon soy sauce
2 garlic cloves, finely chopped
2 slices ginger, finely chopped
¾ pound fresh Shanghai noodles
1 tablespoon hot bean sauce, or to taste
Rinse the shrimp in warm water and pat dry. Marinate the shrimp in the five-spice powder and cornstarch for at least 15 minutes.
Wash the bok choy and drain thoroughly. Separate the stalks and leaves. Cut across the leaves and cut the stalks into 1-inch pieces on the diagonal.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp and stir-fry briefly until it changes color. Push the shrimp up to the side and add the bok choy stalks and cabbage. Stir-fry briefly, then add the bok choy leaves. Add 1 teaspoon soy sauce, and stir-fry until the vegetables turn a bright color and are tender. Remove from the wok and set aside.
Add 2 tablespoons oil to the wok or skillet. When oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the noodles. Stir-fry briefly, then mix in the hot bean sauce. If necessary, add 2 tablespoons water. Add the shrimp and vegetables. Mix everything through and serve hot.
Sweet-and-Sour Fish with Lychees
1 pound fish fillets
2 egg whites
4 teaspoons soy sauce
2 tablespoons cornstarch
1 cup lychees, drained
½ cup rice vinegar
½ cup brown sugar
½ cup water
3 tablespoons tomato paste
1 tablespoon minced ginger
1 green onion, thinly sliced
1 teaspoon cornstarch mixed with 4 teaspoons water
4 cups oil for frying
Wash the fish and pat dry with paper towels. Cut into thin slices.
Add the egg whites, soy sauce, and cornstarch, adding the cornstarch last. Marinate the fish for 30 minutes. Cut the lychees in half if desired.
Bring the rice vinegar, brown sugar, water, and tomato paste to boil in a small saucepan. Stir in the lychees. Keep warm.
Heat oil in a preheated wok to 375°F. When oil i
s hot, add the fish. Deep-fry until golden brown. Remove and drain on paper towels.
Remove all but 2 tablespoons oil from the wok. Add the ginger and stir-fry briefly until aromatic. Add the green onion. Add the sauce and bring to a boil. Give the cornstarch-and-water mixture a quick stir. Add, stirring to thicken. Reduce the heat. Add the fish. Mix through and serve hot.
Lychee Lore
Native to southern China, lychees hold a special place in Chinese food culture. Successions of Emperors prized the small, heart-shaped fruit for its sweet flavor. An exiled Chinese poet is reputed to have consoled himself by consuming 300 lychees daily. Nutritionally, lychees are low in calories and a good source of vitamin C. Fresh lychees come into season during the summer months; they are available canned in syrup year-round. Both are sold in Asian markets.
Serves 4–6
The Chinese consider the heart-shaped lychee to be a symbol of romance. Its sweet flavor goes very well with a sweet-and-sour sauce.
Serves 4
For a fancier presentation, butterfly the shrimp by removing the shell but leaving the tail intact. Prepare the sauce separately and pour over the shrimp.
Shrimp with Lobster Sauce
½ pound medium shrimp
1 teaspoon fermented black beans
1 clove garlic, minced
¾ cup chicken broth
2 tablespoons Chinese rice wine or dry sherry, divided
1 tablespoon soy sauce
¼ pound ground pork
4 tablespoons oil for stir-frying
1 tablespoon cornstarch
4 tablespoons water
1 teaspoon sugar
1 egg, lightly beaten
Shell and devein shrimp.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp. Stir-fry until they turn pink and are nearly cooked. Remove from the wok and drain on paper towels.
To prepare the lobster sauce: Soak the fermented black beans in warm water and rinse. Mash, chop finely, and mix with the garlic clove. Combine the chicken broth, 1 tablespoon rice wine, and soy sauce. Set aside.
Add 1–2 tablespoons oil. When oil is hot, add the garlic and black bean mixture. Stir-fry briefly until aromatic. Add the pork and stir-fry for several minutes, until cooked through.
Push the ingredients up to the side of the wok. Add the sauce and bring to a boil. Mix cornstarch and water and add to the wok, stirring quickly to thicken.
Mix in the sugar, and 1 tablespoon rice wine. Stream in the egg. Add the shrimp. Mix together and serve hot.
Shrimp with Lobster Sauce
The name of this dish can be confusing, since it doesn't contain any lobster. It derives its name from the dried black beans that lend a savory flavor to the sauce. Fermented black beans are also a key ingredient in Lobster Cantonese (page 221).
Quick and Easy Salt and Pepper Squid
1 pound cleaned squid
2 teaspoons Szechwan Salt and Pepper Mix (page 20)
¼ cup cornstarch
2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
½ teaspoon sesame oil
½ teaspoon Hot Chili Oil (page 23)
1 clove garlic, minced
2 slices ginger, minced
2–3 cups oil for frying
Cut the cleaned squid into 1-inch pieces.
In a bowl, mix the Szechwan Salt and Pepper Mix in with the cornstarch. In a separate bowl, combine the soy sauce, rice wine, sugar, sesame oil, and Hot Chili Oil. Set aside.
Add oil to a preheated wok or skillet. While oil is heating, dip the squid pieces in the Szechwan Salt and Pepper and cornstarch mixture.
When oil is hot, add the squid pieces, a few at a time. Deep-fry for about 2 minutes, until they change color. Remove and drain on paper towels.
Remove all but 2 tablespoons oil from the wok. Add the ginger and garlic, and stir-fry briefly until aromatic. Add the sauce in the middle of the wok and bring to a boil. Add the squid and cook very briefly. Mix through and serve hot.
Serves 4
The trick to this dish is not to overcook the seafood. When cooked too long, squid turns rubbery.
11
Chinese Vegetables
Stir-fried Water Chestnuts and Bamboo Shoots
Snow Pea Stir-fry
Parsnips with Creamy Sauce
Glazed Carrots
Stir-fried Spinach
Stir-fried Bok Choy
Stir-fried Bean Sprouts
Sweet-and-Sour Chinese Greens
Steamed Broccoli
Mangetout and Bean Sprouts
Mushrooms and Bamboo Shoots
Mushrooms and Cabbage
Stir-fried Spinach with Roasted Garlic
Stir-fried Baby Bok Choy
Pickled Carrots
Broccoli with Oyster Sauce
Braised Ridged Gourd with Mushrooms
Braised Chinese Broccoli (Gai Lan) in Oyster Sauce
Stir-fried Young Bamboo Shoots
Ridged Gourd with Red Pepper
Stuffed Red Peppers
Vegetable Chop Suey
Stir-fried Potatoes
Three Vegetable Stir-fry
Peppers with Potato Stuffing
Spicy Eggplant Stir-fry
Sweet-and-Sour Celery
Bitter Melon Stir-fry
Szechwan Eggplant with Black Rice Vinegar
Steamed Carrots with Oyster Sauce
Stuffed Eggplant
Braised Baby Bok Choy
Mu Shu Vegetables
Serves 4
Use this basic recipe anytime you want to stir-fry vegetables. The only thing that will change is the stir-frying time for different types of vegetables.
Stir-fried Water Chestnuts and Bamboo Shoots
2 tablespoons oil for stir-frying
1 teaspoon minced ginger
1 8-ounce can bamboo shoots, rinsed and drained
¼ teaspoon salt
1 can water chestnuts, rinsed and drained
½ cup chicken broth
1 tablespoon soy sauce
1 teaspoon sugar
1 green onion, cut into 1½-inch pieces
Cut the water chestnuts in half.
Add the oil to a preheated wok or skillet. When the oil is hot, add the ginger. Stir-fry briefly until aromatic. Add the bamboo shoots. Stir-fry for 1–2 minutes, and add the salt. Mix in and add the water chestnuts. Stir-fry for 1–2 more minutes, and then add the chicken broth, soy sauce, and sugar.
Bring the broth to a boil, and then turn down the heat and simmer for a few more minutes, until everything is nicely cooked through. Stir in the green onion and serve.
Stir-frying in Order
Stir-fry vegetables according to density, adding the thickest vegetables to the wok first, so that they cook longest. If you're uncertain about the correct order, just stir-fry all the vegetables separately and add back into the wok during the final stages of cooking.
Snow Pea Stir-fry
2 cups snow peas
1½ tablespoons oil for stir-frying
¾ teaspoon sugar
1½ tablespoons Chinese rice wine or dry sherry
Wash and string the snow peas. In a frying pan or preheated wok, add the oil.
When oil is hot, begin stir-frying the snow peas. Add the sugar and rice wine.
Stir-fry until the snow peas turn a bright green and are hot.
Serves 4
Serve as a side dish with Lemony Chicken Stir-fry (page 159), or use where snow peas are called for in recipes.
Parsnips with Creamy Sauce
1 tablespoon cornstarch
6 tablespoons water, divided
1½ tablespoons oil for stir-frying
3 parsnips, sliced on the diagonal
1 teaspoon brown sugar
teaspoon salt, or to taste
½ cup milk
In a small bowl, mix the cornstarch with 2 tablespoons water.
&
nbsp; Add oil to a preheated wok or skillet. When oil is hot, add the parsnips. Stir-fry for about 1 minute. Add 4 tablespoons water, brown sugar, and salt. Cover and cook on medium heat for about another 5 minutes.
Give the cornstarch-and-water mixture a quick stir and add it to the milk. Push the parsnips up the side of the wok and add the cornstarch and milk mixture in the middle. Turn up the heat and stir rapidly to thicken.
Serves 3–4
While milk isn't normally used in Chinese cooking, it is found in this variation on a popular northern Chinese dish.
Serves 4
Brown sugar enhances the carrot's natural sweetness making this a great accompaniment to dishes made with oyster sauce.
Glazed Carrots
2 tablespoons oil for stir-frying
4 large carrots, julienned
4 teaspoons soy sauce
½ teaspoon brown sugar
½ cup chicken broth or water
Add oil to a preheated wok or frying pan. When oil is hot, add the carrots. Stir-fry for 2–3 minutes. Add the soy sauce.
Add the brown sugar and broth. Turn the heat down to medium-low and simmer, covered for about 5 or 6 minutes, until the carrots are tender.
Serves 4
This dish is easy to prepare and can be served hot or cold. It makes a nice accompaniment to Sweet-and-Sour Shrimp (page 220).
Stir-fried Spinach
18 spinach leaves
THE EVERYTHING® CHINESE COOKBOOK Page 21