Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add the ground pork. Stir-fry the pork until it is no longer pink and is nearly cooked through.
Add the chile paste and the mashed black beans and garlic. Stir-fry for about 30 seconds, then add the bell pepper. Stir-fry for a minute, stirring to mix the bell pepper and pork in with the seasonings. Add 1 tablespoon of the chicken broth if the green pepper begins to dry out.
Add the chicken broth. Bring to a boil, then add the tofu cubes. Stir-fry for a minute, stirring gently. Stir in the ground Szechuan peppercorn. Stir the cornstarch and water mixture, then add into the pan, stirring to thicken. Serve hot.
Tofu Like Grandmother Used to Make The Szechuan name for this popular dish, Mapo Doufu, means “Pockmarked Grandmother Bean Curd.” It is named after an old woman reputed to have invented the dish. While the exact identity of the woman is unknown, according to legend she was a grandmother whose face was scarred by smallpox.
Serves 3 to 4
½ pound ground pork
1 tablespoon soy sauce
1 teaspoon granulated sugar
Black pepper to taste
3 teaspoons cornstarch, divided
2 tablespoons plus
4 teaspoons water, divided
1 tablespoon Chinese fermented black beans
2 cloves garlic, minced
2 tablespoons vegetable or peanut oil
2 thin slices ginger, minced
½ tablespoon chile paste, or to taste
1 green bell pepper, chopped into bite-sized chunks
½ cup chicken broth
¾ pound firm tofu, drained and cut into ½-inch cubes
1 teaspoon freshly ground Szechuan peppercorn, or to taste
Serves 2 to 4
½ pound firm tofu, drained and cut into ½-inch cubes
1 tablespoon dark soy sauce
1 tablespoon hoisin sauce
3 large eggs
½ teaspoon salt Black pepper to taste
3 tablespoons vegetable or peanut oil, divided
2 thin slices ginger, chopped
1 clove garlic, chopped
¼ pound fresh mushrooms, thinly sliced
½ cup canned sliced bamboo shoots, drained
¼ cup plus 1 tablespoon water, divided
1 teaspoon granulated sugar
2 green onions, cut diagonally into 1-inch slices
Mu Shu Tofu
Sweet and spicy hoisin sauce adds extra flavor to the tofu in this vegetarian take on a classic northern Chinese recipe.
In a medium bowl, combine the tofu cubes with the dark soy sauce and hoisin sauce. In a separate bowl, lightly beat the eggs, stirring in the salt and pepper.
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 lightly beaten eggs. Scramble the eggs until they are cooked and remove from the pan. Clean out the pan.
Heat 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the ginger and garlic. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry for about 2 minutes or until they have browned. Add the canned bamboo shoots. Stir-fry for a minute, adding 1 tablespoon water if the vegetables begin to dry out.
Add the tofu. Stir-fry for 1 minute, then add ¼ cup water. Stir in the sugar and the green onions. Add the scrambled eggs. Stir-fry for another minute to mix everything together. Serve hot.
Thai Cuisine Sometimes called Asia's version of nouvelle cuisine, Thai cooking features a number of diverse culinary influences, from neighboring Malaysia to China and Indonesia. What sets Thai cuisine apart from other Asian cuisines is the extensive use of exotic ingredients such as tart tamarind fruit, galangal ginger (also called Siamese ginger), and Kaffir lime leaves.
Pad Thai
Probably Thailand's most famous dish, pad Thai is an intriguing combination of sweet, sour, spicy, and nutty flavors. Tamarind liquid is available at most Asian grocery stores, or you can substitute 6 tablespoons lemon juice mixed with 2 tablespoons tomato sauce.
Soak the rice noodles in warm water for 20 minutes or until they have softened. Drain the noodles.
While the rice noodles are softening, prepare the other ingredients. Cut the chicken breast into thin strips about 2 inches long. In a bowl, combine the tamarind liquid, lime juice, fish sauce, ketchup, and sugar. In a separate bowl, lightly beat the eggs.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the chopped shallots and stir-fry for about 2 minutes, until they begin to soften. Add the prawns, stir-frying quickly until they turn pink. Push to the sides and add the chicken in the middle of the pan. Stir-fry the chicken until it turns white, adding 1 tablespoon water or fish sauce or chicken broth to the pan if needed.
Add the lightly beaten eggs in the middle and gently scramble. Stir-fry briefly to mix the bits of scrambled eggs with the other ingredients. Add the sauce and bring to a boil.
Add the noodles, stirring continually. Cook for a minute, then stir in the mung bean sprouts and the ground chilies. Stir-fry for another minute to mix everything through. Taste and adjust seasonings, adding more salt, pepper, or fish sauce if desired. Garnish with the crushed peanuts before serving.
Serves 3 to 4
8 ounces flat rice stick noodles
1 boneless, skinless chicken breast half
cup tamarind liquid
4 teaspoons lime juice
4 tablespoons fish sauce
4 teaspoons ketchup
4 teaspoons granulated sugar
2 eggs, lightly beaten
2 tablespoons vegetable or peanut oil
2 shallots, chopped
8–10 large prawns
1 tablespoon liquid, if needed
1 cup mung bean sprouts
1 tablespoon ground red chilies, or to taste
Salt and/or pepper to taste, optional
½ cup roasted peanuts, crushed
Yields 12 spring rolls
½ pound lean pork
2 teaspoons dark soy sauce
2 teaspoons Chinese rice wine or dry sherry
Black pepper to taste
1 teaspoon plus
2 tablespoons cornstarch, divided
1 tablespoon water
2 tablespoons vegetable or peanut oil
½ teaspoon garlic
½ teaspoon ginger
½ cup shredded carrot
4 ounces fresh mushrooms, thinly sliced
½ teaspoon granulated sugar
1 red bell pepper, seeded and julienned
1 cup mung bean sprouts
1 tablespoon chicken broth
2 teaspoons light soy sauce
2 green onions, shredded
1 teaspoon Asian sesame oil
12 spring roll wrappers
Spring Rolls
Lighter than egg rolls, spring rolls were traditionally eaten in China during the annual festival celebrating the return of spring.
Cut the pork into very thin strips. Place the strips of pork in a bowl and add the dark soy sauce, rice wine or sherry, black pepper, and 1 teaspoon cornstarch. Marinate the pork for 15 minutes.
In a small bowl, combine 2 tablespoons cornstarch with the water to make a paste. 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 garlic and ginger. Stir-fry for 10 seconds, then add the pork. Stir-fry the pork until it is no longer pink and is nearly cooked through.
Push the pork to the sides of the wok or skillet and add the carrot and mushrooms in the middle. Stir-fry for a minute, stirring in the sugar, then add the red bell pepper and mung bean sprouts. Stir-fry for another minute, stirring in the chicken broth and soy sauce. Stir in the green onions.
Remove the filling from the heat and stir in the sesame oil. Allow the filling to cool briefly.
&nbs
p; To fill the Spring Rolls, lay a wrapper on a plate in front of you. Place a tablespoon of filling in the middle of the wrapper. Dip your finger in the cornstarch paste and run it along the edges of the wrapper. Roll up the wrapper and seal in the edges.
Fill a deep-fat fryer, wok, or heavy deep-sided skillet with enough oil to cover the rolls and heat to 375°F. Carefully slide the rolls into the hot oil, a few at a time, and deep-fry until they are golden brown and crispy (about 2 to 4 minutes). Remove the rolls with a slotted spoon and drain on paper towels. Don't stack the rolls before or after cooking.
Beef Lettuce Wraps
Deep-frying the rice vermicelli makes it puff up and turn crispy, making a nice contrast in texture with the stir-fried meat and vegetables. The oil used to deep-fry the rice noodles can be used to quickly “velvet” the beef.
Cut the beef across the grain into thin strips that are about 1½ to 2 inches long. Lay the strips on top of one another and cut into thin matchsticks. In a bowl, combine the egg white, salt, and cornstarch. Mix in the beef strips and marinate in the refrigerator for 30 minutes.
In a small bowl, combine the hoisin sauce, water, sherry, rice vinegar, and chile paste. Set aside.
Heat 2 cups oil to 350°F in a preheated wok. When the oil is hot, add the rice vermicelli. Deep-fry for about 30 seconds, until the noodles puff up and turn crispy. Carefully remove the noodles with a slotted spoon and drain on paper towels.
Add half the beef into the hot oil, and cook for about 30 seconds, until it is no longer pink. Remove and drain. Repeat with the remainder of the beef.
Remove all but 2 tablespoons oil from the wok. Add the garlic and green onions. Stir-fry for 10 seconds, then add the straw mushrooms and baby corn. Stir-fry for 1 minute, then add the sauce. Bring to a boil and add the beef back into the pan. Stir in the sugar. Stir-fry for 1 to 2 more minutes to mix everything together.
Lay a lettuce leaf on a plate. Add a small portion of the deep-fried rice vermicelli noodles onto the middle of the leaf. Spoon a small portion of the stir-fried beef and vegetables on top. Roll up the leaf. Continue with the remainder of the lettuce leaves until the noodles and filling are used up.
Yields 10 to 12 wraps
1 pound sirloin or flank steak
1 egg white ½ teaspoon salt
1 tablespoon cornstarch
2½ tablespoons hoisin sauce
2½ tablespoons water
1 tablespoon dry sherry
2 teaspoons rice vinegar
¼ teaspoon chile paste with garlic, or to taste
2 cups vegetable or peanut oil, or as needed
8 ounces rice vermicelli noodles
2 cloves garlic, chopped
2 green onions, chopped
1 (8-ounce) can straw mushrooms, drained
1 (8-ounce) can baby corn, drained
1 teaspoon granulated sugar
1 head iceberg lettuce or Bibb lettuce leaves
Serves 2 to 4
¾ pound flank steak
1 tablespoon soy sauce
5 teaspoons Chinese rice wine or dry sherry, divided
½ cup vegetable or peanut oil
1 tablespoon minced ginger
2 green onions, chopped
2 teaspoons chile paste, or to taste
1 tablespoon dark soy sauce
1 teaspoon granulated sugar
Freshly ground white pepper to taste
Crisped Szechuan Beef
If you like beef jerky, you'll love this Szechuan specialty, made by stir-frying strips of marinated beef until they are crisp and chewy.
Cut the flank steak across the grain into thin strips 1½ to 2 inches long. Add the soy sauce and 2 teaspoons Chinese rice wine or dry sherry. Marinate the beef for 20 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add ½ cup oil. When the oil is hot, add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat for 10 minutes, or until the beef darkens and starts sizzling. (This is called dry-frying.) Remove the meat from the pan. Drain in a colander or on paper towels.
Remove all but 2 teaspoons oil from the wok or skillet. Add the minced ginger, green onions, and the chile paste. Stir-fry for 30 seconds, then add the beef back into the pan. Splash the beef with the dark soy sauce, 3 teaspoons rice wine or dry sherry, and sugar. Stir in the freshly ground white pepper. Serve hot.
Dry-Frying Beef isn't the only food that can be cooked using the dry-frying method. Chinese green beans, a popular restaurant dish, are also cooked by frying the beans until they are dried out. This gives the beans a browned skin and softer texture. Other foods that can be dry-fried include chicken, fish, and denser vegetables such as eggplant.
Black Bean Beef with Asparagus
In this recipe, you can substitute 2 tablespoons Chinese fermented black beans (also called salted black beans) for the black bean sauce. Rinse the fermented black beans and mash them together with the garlic and ginger. Both fermented black beans and Chinese black bean sauce are available at Asian grocery stores.
Cut the steak across the grain into thin strips 1½ to 2 inches long. Place the beef strips in a bowl and add the Easy Oyster-Flavored Marinade for Beef. Marinate the beef for 15 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir-fry for 10 seconds, then add half the beef. Stir-fry the beef until it is no longer pink and is nearly cooked. Remove and drain in a colander or on paper towels. Stir-fry the remainder of the beef.
Heat 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the remainder of the garlic and ginger. Stir-fry for 10 seconds, then add the black bean sauce. Stir-fry for about 15 seconds, mixing with the garlic and ginger.
Add the asparagus in the wok or skillet. Stir-fry for 1 minute, then add the chicken broth and bring to a boil. Cover and cook until the asparagus turns a bright green and is tender but still crisp (about 2 more minutes). Uncover and add the beef back into the pan. Stir in the sugar. Stir-fry for 1 to 2 more minutes to mix everything together. Serve hot.
Serves 3 to 4
1 pound flank or sirloin steak
Easy Oyster-Flavored Marinade for Beef (page 17)
3½ tablespoons plus
2 teaspoons vegetable or peanut oil, divided
½ teaspoon minced ginger
½ teaspoon minced garlic
2 tablespoons Chinese black bean sauce
½ pound asparagus, cut on the diagonal into thin slices
¼ cup chicken broth
1 teaspoon granulated sugar
Serves 2 to 3
¾ pound boneless, skinless chicken breast
1 tablespoon oyster sauce
1 tablespoon dry sherry
Freshly ground white pepper to taste
1 teaspoon cornstarch
½ cup almonds
2 tablespoons vegetable or peanut oil
1 teaspoon garlic
1 teaspoon ginger
1 onion, finely chopped
2 ribs celery, diced
¼ pound thinly sliced mushrooms
½ teaspoon salt
2 tablespoons chicken broth
1 tablespoon soy sauce
½ teaspoon granulated sugar
Almond Gai Ding
Diced chicken and vegetables are combined with almonds in this popular take-out dish. You can replace the almonds with cashews if you prefer.
Dice the chicken into bite-sized cubes. Place the diced chicken in a bowl and add the oyster sauce, dry sherry, white pepper, and cornstarch. Marinate the chicken for 20 minutes.
Toast the almonds in a wok or skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Toast until the almonds are golden (about 5 minutes). Remove the almonds from the pan to cool.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and ginger. Stir-fry for
10 seconds, then add the chicken. Stir-fry the chicken until it turns white and is nearly cooked.
Push the chicken to the sides of the wok or skillet. Add the onion in the middle and stir-fry for about 2 minutes, until it begins to soften. Add the celery, mushrooms, and salt. Stir-fry for about 2 minutes, until the mushrooms darken and the celery has turned a darker green and is tender but still crisp.
Stir in the chicken broth, soy sauce, and sugar. Stir-fry for another minute. Garnish with the almonds.
Almonds in Ancient Times You'll find several references to almonds in ancient writings. In Greek mythology, the gods take pity on Phyllis and turn her into an almond tree after she is deserted by her lover, Demophoon. In the Bible, the famous rod used by Aaron is made from the wood of an almond tree.
Korean Beef Lettuce Wraps
If you can't find Korean chile paste, try substituting chopped red chilies (fresh or dried), chili powder, or red pepper flakes.
Cut the beef across the grain into thin strips 1½ inches long and inch wide. Place the beef strips in a bowl and add the sesame oil, soy sauce, rice wine, pepper, and cornstarch. Marinate the beef for 30 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add half the beef. Stir-fry the beef until it is no longer pink and is nearly cooked. Remove and drain in a colander or on paper towels. Stir-fry the remainder of the beef.
Heat 1½ tablespoons oil in the wok or skillet. Add the garlic, ginger, chile paste, and green onion. Add the beef back into the pan. Stir in the sugar. Stir-fry for 1 to 2 more minutes to combine the flavors and make sure the beef is cooked through.
Lay a lettuce leaf on a plate in front of you. Spoon out a portion of the beef mixture into the center of the leaf, and roll it up enchilada-style. Continue with the remainder of the beef and lettuce leaves.
THE EVERYTHING® STIR-FRY COOKBOOK Page 21