Heat 2 tablespoons oil in the wok or skillet and add the ginger. Stir-fry for 10 seconds, then add the onion. Stir-fry the onion for about 2 minutes, until it begins to soften. Add the bell pepper and the snow peas. Stir-fry for 1 minute, stirring in the soy sauce. Add the mung bean sprouts and stir-fry for about 30 seconds.
Push the vegetables to the sides of the pan and add the chicken broth mixture into the middle. Bring to a boil, then add the cornstarch and water mixture, stirring quickly to thicken. When the sauce has thickened, stir to mix in with the vegetables. Add the beef. Stir for another minute to heat everything through. Taste and season with salt and pepper if desired. Serve hot.
Broccoli with Oyster Sauce
If you like, you can use Chinese broccoli, called gai lan, in this recipe. Chinese broccoli has a slightly more bitter taste than regular broccoli, so you may want to increase the amount of sugar to 2 teaspoons.
Cut off the broccoli florets and cut in half. Cut the spears on the diagonal. Wash and drain the broccoli.
Whisk the oyster sauce, cooking sherry, and sugar into the chicken broth. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the crushed garlic and ginger slices. Stir-fry for about 10 seconds, then add the broccoli. Stir-fry the broccoli for 1 minute.
Add the chicken broth mixture. Continue stir-frying, stirring and moving the broccoli around the pan until it turns a darker green and is tender but still crisp. Remove the garlic and ginger before serving.
Stir-Frying Broccoli You don't absolutely need to add liquid to a broccoli stir-fry. Broccoli can just be stir-fried in oil. But thick, low-moisture vegetables like broccoli benefit from being briefly boiled in the pan or wok after the initial stir-frying.
Serves 4
1 pound broccoli
1 tablespoon oyster sauce
2 teaspoons cooking sherry
1 teaspoon granulated sugar
3 tablespoons chicken broth
2 tablespoons vegetable or peanut oil
1 clove garlic, crushed
2 thin slices ginger
Serves 4 to 6
1 cup medium shrimp, peeled, deveined
1 tablespoon oyster sauce
½ teaspoon granulated sugar
1 teaspoon cornstarch
4 tablespoons vegetable or peanut oil, divided
2 thin slices ginger
1 stalk celery, cut on the diagonal into thin strips
½ red bell pepper, seeded and cut into thin slices
½ cup mung bean sprouts
¼ teaspoon salt
2 green onions, finely chopped
6 eggs
teaspoon freshly ground white or black pepper, or to taste
Shrimp Egg Foo Yung
Although it has been Westernized, egg foo yung is based on an authentic Chinese dish that is often described as a Chinese omelet.
Rinse the shrimp under cold running water and pat dry with paper towels. Place the shrimp in a bowl and add the oyster sauce, sugar, and cornstarch. Marinate the shrimp for 10 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp briefly until they turn pink and the edges begin to curl. Remove the ginger.
Push the shrimp to the sides of the wok or skillet and add the celery in the middle. Stir-fry for about 1 minute, until the celery begins to turn a brighter green. Add the red bell pepper and stir-fry for another minute. Add the mung bean sprouts and stir-fry briefly, sprinkling the sprouts with the salt. Stir in the green onions. Remove the shrimp and vegetables and drain in a colander or on paper towels.
In a large bowl, lightly beat the eggs, stirring in the pepper. Stir in the stir-fried shrimp and vegetables. Set aside.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add ½ cup of the egg mixture. Cook until the bottom is cooked, tilting the pan or lifting the egg mixture with a spatula so that runny uncooked portions flow underneath. When the bottom is cooked, turn over and cook the other side. Continue with the remainder of the egg, adding more oil while cooking if needed.
Egg Foo Yung with Brown Sauce
The savory flavor of brown sauce goes nicely with the cooked ham and vegetables, but you can also serve the egg foo yung alone or with standard condiments such as ketchup.
Warm the Oyster-Flavored Brown Sauce on low heat while making the egg foo yung.
Heat a wok or skillet over medium-high heat until it is nearly smoking and add 1 tablespoon oil. When the oil is hot, add the onion or shallot. Stir-fry briefly until it begins to soften, then add the green bell pepper. Stir-fry for a minute, then add the red bell pepper. Splash the peppers with the rice wine while stir-frying.
Add the mung bean sprouts and stir-fry briefly, sprinkling the sprouts with the salt. Remove the vegetables and drain in a colander or on paper towels.
In a large bowl, lightly beat the eggs with the black pepper. Stir in the stir-fried vegetables and the ham.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add ½ cup of the egg mixture. Cook until the bottom is cooked, tilting the pan or lifting the egg mixture with a spatula so that runny uncooked portions flow underneath. When the bottom is cooked, turn over and cook the other side. Continue with the remainder of the egg, adding more oil while cooking if needed.
Deep-Frying Egg Foo Yung Instead of pan-frying, you can deep-fry the egg foo yung. To deep-fry the egg foo yung, heat 2 cups of oil to 375°F. When the oil is hot, carefully add ½ cup of the egg mixture into the pan. Deep-fry for about 2 minutes, until the bottom is browned, then carefully ladle some oil over the top of the omelet so that it is cooked as well. Remove with a slotted spoon. Drain on paper towels before serving.
Serves 4 to 6
½ portion Oyster-Flavored Brown Sauce (page 21)
3 tablespoons vegetable or peanut oil, divided
¼ cup chopped onion or shallot
½ green bell pepper, seeded and cut into cubes
½ red bell pepper, seeded and cut into cubes
2 teaspoons Chinese rice wine or dry sherry
½ cup mung bean sprouts
¼ teaspoon salt
6 eggs
teaspoon black pepper, or to taste
½ cup cooked ham, diced
Serves 2 to 4
4 large Chinese dried black mushrooms
4 tablespoons cloud ear fungus
¼ cup golden lily buds, optional
½ pound pork tenderloin, julienned
1 tablespoon dark soy sauce
1 teaspoon cornstarch
6 tablespoons vegetable or peanut oil, divided
3 eggs, lightly beaten
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon minced ginger
1 green onion, julienned
2 cups shredded Napa cabbage
½ teaspoon granulated sugar
½ cup bamboo shoots, julienned
2 tablespoons light soy sauce
8–10 Chinese pancakes or tortillas
¼ cup hoisin sauce, or as needed
Restaurant-Style Mu Shu Pork
Traditionally, mu shu pork is served with Chinese pancakes, but tortillas make a handy substitute. Although the names sound exotic, cloud ears, dried mushrooms, and lily buds are easy to find at Asian markets.
Reconstitute the dried black mushrooms, cloud ear fungus, and golden lily buds by soaking them in boiling water for 15 to 20 minutes to soften. Squeeze the excess water out of the mushrooms, cut off the stems, and cut into thin strips. Cut the hard ends off the dried lily buds.
Place the pork strips in a bowl and add the dark soy sauce and cornstarch.
Heat 2 tablespoons oil and add the eggs. Scramble the eggs until they are almost dry and remove from the pan. Clean out the pan. Heat 2 tablespoons oil in the wok or skillet and add the pork. Stir-
fry until the pork is no longer pink, splashing with the rice wine or dry sherry. Remove the pork and drain in a colander or on paper towels.
Heat 2 tablespoons oil. Add the ginger and green onion. Stir-fry for 10 seconds, then add the cabbage. Stir-fry for 2 minutes, sprinkling with the sugar. Add the mushrooms, cloud ear fungus, optional lily buds, and the bamboo shoots. Stir-fry for 2 more minutes, or until the cabbage is tender but crisp, splashing the vegetables with the soy sauce.
To assemble the mu shu pork, lay out a Chinese pancake or tortilla on a plate in front of you. Spread 1 to 2 teaspoons of hoisin sauce over the pancake or tortilla and spoon a portion of the mu shu pork in the center. Roll up the pancake or tortilla.
General Tso's Chicken
Chicken thighs are combined with hot chilies and a spicy sauce in this famous dish that is named after a nineteenth-century Chinese military officer.
Cut the chicken into 1-inch cubes. In a bowl, stir together the egg white, rice wine or sherry, salt, and the cornstarch. Add the chicken and marinate in the refrigerator for 30 minutes.
Combine the dark soy sauce, white wine vinegar, water, hoisin sauce, and sugar in a small bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 cups oil. When the oil is hot, add the chicken. Stir-fry the chicken cubes until they turn white (about 30 seconds), using a spatula to separate the cubes. Remove from the wok and drain in a colander or on paper towels.
Remove all but 1 tablespoon oil from the wok or skillet. When the oil is hot, add the garlic and chili peppers. Stir-fry for 10 seconds, then add the chicken back into a pan. Stir-fry the chicken for a minute, then push to the sides of the pan and add the sauce in the middle. Bring the sauce to a boil. Stir-fry for 1 to 2 more minutes to mix the sauce with the chicken. Serve hot.
Make-Ahead Velvet Chicken Don't feel up to making the velveting mixture when you come home from work? Velvet the chicken earlier in the day and refrigerate in a sealed container. Then when you come home, all that's left to do is quickly stir-fry the chicken in the sauce.
Serves 3 to 4
¾–1 pound boneless, skinless chicken thighs
1 large egg white
2 teaspoons Chinese rice wine or dry sherry
½ teaspoon salt
1 tablespoon cornstarch
2 tablespoons plus
1 teaspoon dark soy sauce
1 tablespoon white wine vinegar
3 tablespoons water
1 teaspoon hoisin sauce
2 teaspoons granulated sugar
2 cups vegetable or peanut oil
1 teaspoon minced garlic
6 small dried red chili peppers
Serves 2 to 4
1 boneless, skinless chicken breast
2 teaspoons soy sauce
2 teaspoons rice wine or dry sherry Black pepper to taste
2 teaspoons cornstarch, divided
¼ cup chicken broth
2½ teaspoons oyster sauce
3 tablespoons vegetable or peanut oil, divided
1 teaspoon minced garlic
1 teaspoon minced ginger
1 onion, chopped
1 green bell pepper, seeded, thinly sliced
¼ pound thinly sliced mushrooms
2 ribs celery, thinly sliced
1 cup mung bean sprouts
1 teaspoon salt, optional
1 teaspoon granulated sugar (optional)
Chicken Chop Suey
Chop suey is a great dish to make when it's time to clean out the vegetable-crisper section of your refrigerator. Of course, you can also use a prepackaged chop suey mix (use 3½ to 4 cups) instead of using your leftover vegetables.
Cut the chicken into thin strips about 1½ inches long. Place the chicken in a bowl and add the soy sauce, rice wine or sherry, black pepper, and 1 teaspoon cornstarch. Marinate the chicken for 20 minutes.
Combine the chicken broth and oyster sauce in a small bowl. Whisk in 1 teaspoon cornstarch. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds, then add the chicken. Let brown briefly, then stir-fry the chicken until it turns white and is nearly cooked through. Remove and drain in a colander or on paper towels.
Heat 1½ tablespoons oil in the wok or skillet. Add the onion. Stir-fry for 2 minutes or until it begins to soften. Add the green bell pepper and the mushrooms. Stir-fry for a minute, then add the celery. Stir-fry for another minute or until the mushrooms have darkened and the green vegetables are tender but still crisp. Stir in the mung bean sprouts and stir-fry for another 30 seconds. Stir in up to 1 teaspoon salt and 1 teaspoon sugar while stir-frying the vegetables, if desired.
Push the vegetables to the sides of the wok or skillet. Stir the chicken broth mixture and add in the middle. Bring to a boil, stirring to thicken. Once it has thickened, stir-fry for another minute to blend all the flavors. Serve hot.
Beef with Dried Tangerine Peel
Deep-frying the beef before stir-frying with the other ingredients makes it crisp and gives it a nice brown coating. If desired, you can deep-fry the beef a second time to make it extra crispy. Dried tangerine peel is available at Asian grocery stores.
Cut the beef across the grain into thin strips 1½ to 2 inches long. Place the beef strips in a bowl and add the egg white, rice wine or sherry, salt, and cornstarch. Marinate the beef for 20 minutes.
Reconstitute the dried tangerine peel by soaking it in hot water for 15 to 20 minutes. Cut the peel into thin strips.
Heat enough oil to cover the beef in a wok or heavy deep-sided skillet over medium-high heat. When the oil reaches 375°F, carefully slide the beef into the hot oil. Deep-fry the beef until it is browned on both sides, then remove and drain in a colander or on paper towels.
Remove all but 2 tablespoons oil from the wok or skillet. When the oil is hot, add the ginger, garlic, chile paste, and the tangerine peel. Stir-fry for 10 seconds, then add the shallots. Stir-fry for 1 minute or until the shallots begin to soften.
Add the sauce and bring to a boil. Add the beef back into the pan. Stir in the green onions. Stir-fry for 2 to 3 more minutes to combine all the flavors. Serve hot.
How to Make Dried Orange Peel It's easy to make dried orange peel at home to use in Beef with Dried Tangerine Peel. Use a sharp knife to cut away the white pith from an orange rind. Cut the rind into thin strips and leave out to dry for several days. For quicker drying, place the orange rind strips in a 250°F oven for 45 minutes or until they have hardened.
Serves 2 to 4
1 pound flank or sirloin steak
1 large egg white
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon salt
1 tablespoon cornstarch
2 pieces (roughly 2 tablespoons) dried tangerine peel
3 cups vegetable or peanut oil, or as needed
1 teaspoon chopped ginger
1 teaspoon chopped garlic
½ teaspoon chile paste, or to taste
2 shallots, chopped Orange Sauce (page 17)
2 green onions, cut into 1-inch pieces
Serves 2 to 4
½ pound lean pork
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons dark soy sauce
2½ teaspoons cornstarch, divided
¼ cup water
1 tablespoon oyster sauce
1 teaspoon light soy sauce
½ teaspoon granulated sugar
¼ teaspoon black pepper, or to taste
4 tablespoons vegetable or peanut oil, divided
1 clove garlic, chopped
2 thin slices ginger, minced
1 medium shallot, chopped
1 cup snow peas, trimmed
1 cup mung bean sprouts
¼ teaspoon salt 10 ounces packaged chow mein noodles
Pork Chow Mein
Quick-cooking snow peas and packaged
chow mein noodles make this recipe a great choice for busy weeknights.
Julienne the pork. Place the strips of pork in a bowl and add the rice wine or sherry, dark soy sauce, and 1 teaspoon cornstarch. Marinate the pork for 20 minutes.
In a small bowl, combine the water, oyster sauce, light soy sauce, sugar, and black pepper for the gravy. Whisk in 1½ teaspoons cornstarch.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the garlic and ginger. Stir-fry for 10 seconds, then add the pork. Let sit briefly, then stir-fry, stirring and moving the pork around the pan, until it turns white and is nearly cooked through. Remove from the pan and drain in a colander or on paper towels.
Heat 2 tablespoons oil in the wok. When the oil is hot, add the shallot and the remainder of the garlic and ginger. Stir-fry until the shallot begins to soften (about 1 minute). Add the snow peas and stir-fry until they turn dark green and are tender but still crisp (about 2 minutes). Stir in the mung bean sprouts, sprinkling with ¼ teaspoon salt if desired.
Push the vegetables to the sides of the wok or skillet. Add the sauce in the middle, stirring quickly to thicken. Add the pork back into the pan. Stir-fry for 1 to 2 more minutes to mix all the ingredients together. Pour over the chow mein noodles.
Grandmother Bean Curd (Mapo Doufu)
While ground pork is traditionally used to make mapo doufu, ground beef can be used as well. If Szechuan peppercorn is unavailable, you may substitute ground coriander or freshly ground white pepper.
In a bowl, combine the ground pork with the soy sauce, sugar, black pepper, and 1 teaspoon cornstarch. Marinate the pork for 15 minutes. Dissolve 2 teaspoons cornstarch into 4 teaspoons water. Set aside.
Rinse the black beans under cold running water for 10 minutes, drain, and chop. Place the black beans in a bowl with the garlic and mash with a fork. Stir in 2 tablespoons water.
THE EVERYTHING® STIR-FRY COOKBOOK Page 20