Authentic Recipes from China

authentic recipes from

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tna

80 Simple and Delicious Recipes from the Middle Kingdom

Kenneth Law, Lee Cheng Meng and Max Zhang lntrocfuct1on by Don J. Cohn Photographs by Luca lnvernizzi Tettoni by

PERIPLUS EDITIONS

ingaporc • Hong Kong • Indonesia

Published by Penplus Ed1t1ons With ed1tonal oH1ces at 61 Ta1 Seng Avenue. #02- 12 S1ngapore 534 167 Copynght t: 2004 Penptus Ed1t1ons (HK) Ltd

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Photo cred1ts All food photography by Luca 1nvern1ZZ1 Tettom Add1t1onal photo on page 16 of ch1ld eahng noodles by Leong Ka Ta1 Pnnted 1n S1ngapore he

10 09 08

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10 09 08 07 06 6 5 4 3 2

6 5 4 3 2

Contents Food in China 5 All the Tea in China 11 The Emperor's Banquet 12 Cooking and Eating Chinese 15 Authentic Chinese Ingredients 18 Basic Recipes Hunan Ch1il Relish 23 Pickled Da1kon and Carrot 23 P1ckled Green Chili 24 Marinated Broccoli Stems 24 Marinated Cucumber 24 Pickled Garlic 24 Sp1cy Cabbage P1ckles 24 G1nger Garlic Sauce 24 Ch11i Garlic Sauce 25 G1nger and Soy Dip 25 Ginger Black Vmegar D1p 25 Sesame Sauce 25 Hot Soy D1pp1ng Sauce 25 Homemade Ch1cken Stock 25 Homemade Vegetable Stock 25 Appetizers Pork Dumplings 1n Hot Sauce 27 Steamed Vegetable Dumpl1ngs w1th Black V1negar Sauce 28 Lettuce Cups with Mushrooms and Tofu 29 Class1c Egg Rolls 31 Fresh Spring Rolls 32 Crispy Shrimp Toast 34 Shnmp and Crab Tofu Skin Rolls 36 Yunnan Ham Pastries 36 Barbecued Pork 39 Drunken Ch1cken 39 Crispy Fried Tofu 39 Soups Hot and Sour Soup 41 Sweet Corn and Crab Chowder 42 Tofu and Spmach Soup 42 Egg Drop Soup 42 Fragrant Beef Noodle Soup 44 Delicate White Fish Soup 47 Chicken and Ginseng Soup 47 Winter Melon Soup 49 Rice and Noodles Class1c Fned Rice 50

Vegetanan Fned R1ce 50 Shr-fned R1ce Verm1celli 52 Longevity Noodles 53 Stir-fried Noodles w1th Shrimp and Pork 55 Ch1lled Summer Noodles 56 Hot and Sp1cy S1chuan Noodles 59 Vegetables and Tofu Fragrant Sichuan Eggplant 60 Stir-fried Vegetables 60 St1r-fried Ch1nese Broccoli w1th Beef

62

Ho1s1n-glazed Green Beans 63 Crunchy and Tangy Fresh Lotus Root Salad 64 Hot and Sour Ch1nese Cabbage 65 Tofu-stuffed Vegetables 66 Ou1ck Asparagus 66 Ma Po Tofu 69 Poultry Black Bean Ch1cken 70 Hunan Ch1cken Salad 71 Fried Chicken in a Tangy Hot Sauce 72 Bra1sed Chicken Wings in Plum Orange Sauce 73 Kung Bao Ch1cken with Dned Chilies

75

Sweet and Sour Shandong Ch1cken

76

Tea-smoked Duck 79 Steamed Buns 79 Beggar's Ch1cken 81 Meat Tw1ce-cooked Pork with Peppers 82 Beef with Black Pepper 83 Mongolian Lamb Hotpot 85 Sweet and Sour Pork 86 Beef with Sesame Seeds 89 Seafood Red-braised F1sh 90 G1nger-seasoned F1sh w1th Carrots. Bamboo Shoots and Celery 91 St1r-fried Shnmp or Lobster with Ch1il Sauce 93

Shnmp w1th Vegetables and Ham 94 Wok-seared Sesame Scallops 96 Steamed Mussels, Clams or Oysters with Garlic 97 G1nger-poached Trout or Seabass 98 Sweet Black Bean and Sesame Squ1d 101 Salt and Pepper Squ1d 101 Desserts Iced Almond Jelly with Lychees 102 Banana Fritters 103 Cand1ed Apples 104 Mango Pudding 107 Sweet Rice Dumplings 107 Sweet Red Bean Soup with Lotus Seeds 108 Sweet Red Bean Pancakes 108 Measurements and conversions 110

Index of recipes 111

Food in China

An ano ent, 1nnovat1ve cu1s1ne that is beloved the world over.

Ch1na has fascmated the West ever s1nce Marco Polo s account of h1s travels 1n that un1mag1nably exotic land was published 1n the 13th century Long before th1s however. Junks laden w1th the nch treasures of Ch1na had been head1ng for other countnes on annual trad1ng voyages S1lk, gunpowder, pnntlng and the compass are among the great Ch1nese 1nvent1ons that have altered the course of h1story But of all Ch1na's contnbut1ons to modern CIVIliZation, the most popular 1s Ch1nese food. enJoyed 1n restaurants and homes 1n every corner of the globe, from Iceland to Texas to Auckland Few people m the world, w1th the poss1ble exception of the French, are as pass1onately devoted to food as the Ch1nese Meals are soc1ally 1mportant events and spec1al menus are presented for wedd1ngs and birthdays 1mportant festivals also have the1r trad1llonal d1shes and snacks What IS the reason for the endunng worldwide populanty of Ch1nese food? It beg1ns With a cornucop1a of umque Ingredients vegetables and nounsh1ng tofu plus subtle or emphatic sauces and seasomngs that are partnered wtth JUSt about every creature that SWims the seas. flies the a1r or roams the land Th1s astontsh1ng vanety of tngred1ents IS transformed by the Ch1nese 1nto memorable works of culinary art Every d1sh must meet three maJor cntena-appearance, fragrance and flavor; other cons1derat1ons are texture. the health-gMng propert1es of the food and 1ts ausptc1ous connotat1ons The array of season1ngs and sauces used by Chmese cooks 1s not vast. nor are a large range of culinary techntques employed However, the endless Interplay of one bas1c 1ngred1ent w1th another-meat w1th tofu, vegetables wtth shvers of pork, lychees w1th shnmp-and the transformation of these bas1cs when comb1ned w1th different season1ngs. allows for almost endless vanety Throughout 1ts h1story. Ch1na has known a perpetual cycle of flood and fam1ne Food has always been a matter of desperate concern for 1ts huge population (about 25 percent of the world's total population. hv1ng on JUSt 7 percent of the world s land) The paradox of Chtnese food 1s that lhts cu1s1ne born of hardshtp and frequent poverty ts not one of dull subststence, but 1s arguably the most creative tn the world You can travel throughout Ch1na and the Ch1nese commun1t1es of As1a and never have the same dtsh served 1n exactly the same way tw1ce Chtna s vast terntory d1verse populat1on and w1de range of regtonal cutstnes provtde such tnftntte vanety that eattng tn thts anctent and tnventtve country IS always an enJoyable adventure &eamea diPlJI!no

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A Rtch Culinary Tradttlon Early Chtnese culinary techntques tncluded bothng steamtng roasltng stewtng ptckhng and drytng Sttr-frymg the best known method today probably developed later In sum tl can be satd that the baste Chmese dtel and means of preparation were tn place about 6.000 years ago, although many tmported tngredtents some transported over the Stlk Road- entered the Chtnese larder and new cooktng methods were adopted A balanced m1xture of gratn and cooked dtshes has been the tdeal of a meal tn Ch1na stnce ttme tmmemonal The balance lies between bland, botled or steamed gratn on the one hand, and more flavorful and nch cooked dtshes on the other Further balances were sought between the ytn (cooling) and yang (healing) quahttes of the foods served The notton of food as both preventattve and curaltve medtctne 1s deeply Imbedded m the Chtnese psyche The spectftc proportton of gratn and cooked dtshes on a menu depends as much on the economtc status of the dtners as on the status of the occaston Traditionally gra1n would proVIde the bulk of the calones. wtth cooked dtshes serv1ng as supplementary ornamentalton and nutntlon The grander the occaston the more the cooked dtshes and the less the gratn Even today, thts tradttlon tS matntamed at banquets, where a small symbolic bowl of pla1n steamed nee ts served alter an extenstve selection of other dtshes R1ce IS percetved as somethtng essential and almost magtcal Thts ts particularly true tn South Chtna, wh1le wheat showers tiS blesstngs over the North, although thts dtvtsion tS not hard and last One reason the Grand Canal was butll tn the 6th century was to transport nee from the ferttle Yangtze delta regton to the tmpenal grananes tn the relattvely dry North And stnce the Mtng Dynasty (1368- 1644) an annual crop of short-gratn nee has been grown 1n the suburbs of BeiJtng, ongtnally lor the palace and today lor the m1lltary leadershtp Numerous vanettes of nee are produced tn Chtna today. supplemented by more expenstve That nee whtch ts available at urban markets throughout the country Southerners seem to prefer long-gramed nee whtch ts less sttcky than other vanettes and has strong ·wood overtones when steam1ng hot R1ce ts served steamed lned (after bothng) or made mto noodles by gnnd1ng raw nee mto nee flour It ts also cooked wtth a lot of water to produce congee or zhou (nee gruel), a popular breakfast food and late-ntght snack eaten wtth a number of savory stde dtshes In early limes. wheat was bo1led hke nee, but by the Han Dynasty (220 B c AD 200), the gratn was ground tnlo flour and made tnto noodles. pancakes and vanous forms Food 1n Ch1na 5

of dumplings some of the rectpes haVIng posstbly been tmported from Central Asta It ts unlikely that Marco Polo brought spaghellt. lingUtne and ptzza to Italy from Chtna Although thetr prototypes extsted tn Chtna centunes before he was born. there IS wntten evtdence of the extstence of pasta tn Italy before Marco Polo left home for the East. A noted connotsseur of French food complatned some forty years ago that all Chtnese food tasted "half-cooked .. Today food that ts half-raw or half-cooked (the termtnology tS subjective and Interchangeable) seems to be more acceptable even fashtonable 1nsp1red by constderatlons of health But who needs the pursUit of longevtty as an excuse to enJOY Chtnese food? Diverse Regional Cuisines It was not so long ago that many Westerners thought of "Ch1nese food" as a stngle. homogenous cutstne. However. a country as large and as geographically and climatically vaned as Chtna naturally has a wtde range of regtonal cutstnes There ts an tmmense amount of debate confuston and error about JUSt how many regtonat cutstnes there are. but most knowledgeable gourmets agree that at least four ma1or Chtnese reg1onal styles extst Cantonese. centered on southern Guangdong Provmce and Hong Kong. Stchuan. based on the cooktng of thts western provmce's two largest ctttes. Chengdu and Chongqtng , Huaiyang, the cooktng of eastern Chtna-Jtangsu. Zhejtang and Shanghat-an area of lakes. nvers and seashore. and BetJtng or "Northern" food wtth tiS maJOr tnsptratton from the coastal provtnce of Shandong Some would add a ftfth cutstne from the southeastern coastal provtnce of FuJtan What dtstlngUtshes these regtonal styles 1s not only thetr rectpes but also the parttcular types of soy sauce.

6

garlic. ftsh. 011. pork or other bastc mgredtents used tn prepanng the stgnature dtshes. as well as the proport1ons of the vanous tngredtents T1mtng and temperature are also cntlcal factors All regtons use vanous forms of gtnger. garlic. spnng ontons. soy sauce, vtnegar. sugar. sesame Otl and bean paste. but generally comb1ne them tn htghly dtstlncttve ways. Delicate Flavors of Cantonese Cooking Guangdong Provtnce has benefttled from 1ts famtly t1es wtlh freewheeling Hong Kong The prov1nce s ferttle soils permtt tntenstve agncultural production and tiS lengthy shoreline supports a vigorous ftshtng tndustry In a longstandtng nvalry wtlh Shanghai, Guangzhou (the proVlnctal capttal. once better known to Westerners as Canton) cedes first place tn lashton. but ts the unchallenged leader when 11 comes to food The earliest Chmese cutsine to be tntroduced tn the West. Cantonese cutstne ts often dtsparagmgly tdenttfted wtth egg rolls. chop suey, chow metn sweet and sour pork and fortune cooktes Wtth the exception of chop suey and fortune cooktes. whtch were tnvented tn the Umted States the dtshes menttoned above are orthodox Cantonese creattons. and sweet and sour pork ts JUSt as popular among Ch1nese as loretgners But Cantonese cooktng has much more to offer than lhts, and tndeed IS constdered to be the most reftned of Chtnese cooktng styles Cantonese food IScharactenzed by tiS extraordtnary range and freshness of tngredtents. a hght touch wtth sauces and the readtness of tis cooks to tncorporate · exottc" tmported flavonngs. such as lemon. curry. Worcestershtre sauce and mayonnatse Cantonese chefs excel tn prepanng roast and barbecued meats (duck goose chtcken and pork) whtch are never prepared at home (only restaurant kttchens have ovens) and are bought from spectal roast meat shops Cantonese chefs are also famous lor d1m sum. a cooktng style tn 1ts own nght. 01m sum refers to snacks taken wtth tea for etlher breakfast or lunch 01m sum. whtch can be sweet. salty, steamed. fned. baked. boiled or stewed. each seNed tn thetr own Individual bamboo steamer or on a plate In Cantonese eat1ng d1m sum IS referred to as yum cha. "dnnktng tea In tradttlonal yum cha establishments. restaurant staff walk about the room pushtng a cart or carrytng a tray strung around thetr neck and offer thetr goods The mtldly competitive shouttng only adds to the atmosphere of hustle and bustle In Hong Kong and Guangzhou. d1m sum restauran ts are tmportant tnstltullons where the locals go to dtscuss business. read newspapers, ratse thetr chtldren and soctalize At noon and on weekends. getttng seats can be dtfftcult as many of them are occupted by "regulars

Food tn Chtna 7

Fiery Sichuan Cooking Sichuan. the home of spicy food. rs a landlocked province wrth remarkably fertile soil and a population of more than 100 mrllion. But desprte the prov1nce's 1ncend1ary reputatron. many of the most famous drshes are not sprcy at all For example, the famous duck drsh, Camphor and Teasmoked Duck. is made by smokrng a steamed duck over a m1xture of tea and camphor leaves Butrtrs the mouth-burners (all of them relyrng on chrh peppers for their heat) that have made Srchuan's name known all over the world, drshes like Ma Po Tofu (see page 69), stewed tofu and mrnced meat in a hot sauce; Hui Guo Rou (see page 82}, twice-cooked (boiled and stir-fned) pork wrth cabbage rn a piquant bean sauce: Yu Xiang Orezr (see page 60) , eggplantrn "fish flavor" sauce. and fish in hot bean sauce. Chilies were a relatrvely late addrtron to the Srchuan palate. havrng been rmported by Spantsh traders in the late Mrng or early Orng Dynasty (ca. 1600) from Mexrco via the Philippines. The chrli's JOurney on the Pacifrc Spree Route rs a remrnder of how plants. as well as rdeas. can cross oceans and ennch the lives of the recipients. Sichuan's own taste-tingling spree. Srchuan pepper (the dned berry of an ash tree) still adds rts distinctive flavor to many of the provrnce's dishes. The taste for piquant food rs sometimes explained by Sichuan's climate The fertile agncultural basin is covered with clouds much of the year and there is enough rarn to permrt two crops of nee rn many places. Strong spices provrde a prck-me-up tn cold and humid weather and are a useful preservatrve lor meat and fish. When the Grand Canal was burlt rn the SUI Dynasty (A.D. 581-618). it gave nse to several great commercral citres at its southern termrnus. includrng Huaran and Yangzhou. after whrch thrs regional cursrne (Huaryang) rs named. The regron 's location on the lower reaches of the Yangtze River in Chrna's "land of fish and nee" (synonymous wrth the Western "mrlk and honey") gave rt a drstrnct advantage in terms of agncultural products. and rt was renowned lor aquatic delicacres such as fish. shnmp, eel and crab, which were shrpped up the canal to the rmpenal courtrn Beijtng The cookrng of Jrangsu. ZheJrang and Shanghar generally falls into the category of Huaryang cursine. whrch was developed by the great lamrlies of the rmpenally appointed salt merchants livrng rn Yangzhou Huaryang curstne rs not well known outsrde of Chrna, perhaps because it retects all extremes and stnves for the "Mrddle Way." Freshness (;(/an) rs a key conceptrn the food of this regron, but xian means more than JUSt fresh For example, lor a dish of steamed lrsh to be xian , the lrsh must have been swrmming rn the tank one hour ago, rt must exude rts own natural flavor. and must be tender yet slightly chewy. 'Xlan also rmplies that the natural flavor of the ongrnal ingredrents should take precedence over the sauce. and Huaryang chefs achreve thrs by careful cuttrng and payrng

close attentron to the heat o f the wok. whrch is. after all, merely a thin and sensitrve membrane of cast rron separatrng the rngredrents from the flames of the stove. Chrnese chefs, and Huaryang chefs rn partrcular, have an uncanny ability to control the flames of therr stoves. Some of the best-known Huaryang d rshes are steamed or stewed and thus requrre less heat and a longer cookrng trme than most fried drshes: examples rnclude chicken wrth chestnuts. pork steamed rn lotus leaves, duck wrth an eight-rngredrent stuHrng, and "lion head" meatballs. Beijing and the North The cuisrne of Beijing has perhaps been subJected to more outsrde rnfluences than any other major cuisrne rn China Frrst came the once-nomadrc Mongols, who made BerJrng therr capitalrn the Yuan Dynasty (1279-1368) . They brought wrth them a preference for mutton. the chrelrngredrent rn Mongolian Lamb Hotpot (see page 85). one of BerJrng's most popular dishes rn the autumn and wrnter. And then there were the Manchus. who, as the rulers of the Otng Dynasty ( 1644-1911 ), introduced numerous ways of cooking pork. As the caprtal of China for the last eight centunes. BerJrng became the home of government otflcrals who brought therr chefs wrth them when they came from the wealthy southern provinces of Jiangsu and ZheJrang. But the most important rnfluence comes from nearby Shandong Province; tn the 19th century. the restaurant tndustry in Beitrng was monopolized by entrepreneurs from Shandong.

Ore I Ct na :s most 'arnous ast es PeKJr g Duck s •·ad t onatly er,oyed •t •ree wdys u e cu<.p skJr tucked mo a pancake smeared Witt s;Ju e ttle rneat st1r tr ed w1th vegetables af'ld t11e carcass rrad nto soup ChiCKen. ducK c~nd po•k are roasted •n woou lued uvens 1n spec~<J,ty st oos and restaurants

Food rn Chrna 9

Shandong food has a ped1gree that goes back to the days of Confuc1us, who was a Shandong nat1ve. Shandong cu1s1ne features the seafood found along Ch1na·s eastern seaboard scallops and squ1d, both dry and fresh, sea cucumber, conch, crabs, blrd's nests and shark's fms Shandong cu1sine 1s also famous for 1ts use of spnng on1ons and leeks, both raw and cooked BeiJing's most famous diSh, Be1J1ng Roast Duck, owes as much to the culinary trad11ions of other parts of Chma as to the cap,tal1tself The ducks now ra1sed 1n the western suburbs of BeiJing are sa1d to have swum up the Grand Canal 1n the wake of impenal gra1n barges. d1n1ng on nee that blew off the boats The method of roast1ng the duck IS drawn from Hua1yang cu1sme. wh1le the pancakes. raw leek and salty sauce that accompany the meat are typ1cal of Shandong 10

Be111ng IS also famous for 1ts steamed and bo1led dumplings (Jtaozt) , wh1ch are f1lled w1th a m1xture of pork and cabbage or leeks. or a comb1nat10n of eggs and vegetables D1pped 1n v1negar and soy sauce and accompamed w1th a n1bble of raw garlic, they are one of the Simplest but finest pleasures of Ch1nese cu1s1ne Reg1onal cu1s1ne 1s so popular 1n Ch1na today that 1n Be1J1ng and Shanghai, for example. there are many more restaurants serv1ng Cantonese and S1chuan food-or advert1s1ng that they do-than there are establishments serv~ng local CUISine. Western fast food restaurants have made an 1mpact. but more as a novelty than as a staple of the d1et Chmese food 1n all 1ts glory 1s here to stay

Home and Market The proliferat1on of refngerators 1n Ch1na today 1s makmg 1nroads on an inst1tut1on that for centunes has been an essential part of da1ly life that IS, shopp1ng 1n the local food market Ou1te unw1ttmgly, markets 1n Chma make excellent dest1nat1ons for tounsts. soc1olog1sts and econom1sts Here, one can obseNe the locals squeezmg frUit-and fru1t sellers squeezmg the customers- and the h1gh-p1tched haggling that revolves around the pnce of a f1stful of pork wh1ch costs less than a penny. but where loss of face 1s at stake You may also obseNe how the emergmg m1ddle class and nouveaux nche 1nteract With the food sellers who are usually of peasant ong1n Most dealers have the1r regular customers and try to please them by throw1ng 1n the extra strawberry or potato or back1ng off on the pnce. every now and then. W1th s1x

12

people selling exactly the same cucumbers. tomatoes and stnng beans w1thm earshot. competitiOn IS f1erce Many men and women go to the market two or three t1mes a day In some state-run off1ces 1n BeiJing. for example. half-hour rest penods are allotted for shopp1ng for lunch and d1nner. Although pnces are not marked on most stands. the average housew1 fe knows the price of every 1tem 1n the market and what she pa1d two weeks ago Food 1n Ch1na may appear mexpens1ve compared to the West. but food purchases consume 40 60 percent of the average household budget as rent for many 1s negligible In add1t1on to fresh food markets there are shops selling a huge vanety of prepared and packaged food wh1ch can be fasc1nat1ng for the first-lime VISitor Ch1na's open policy s1nce 1978 has resulted 1n what the locals call, "100 flowers bloom1ng" in the area of comestibles. particularly 1n the

major Cities. where people have more disposable lime and

cash than before. Along w1th food markets, most cit1es have areas where

snack foods are sold 1n stand-up or s1t-down stalls. Breakfast is well-catered for 1n almost every City, as the morning meal IS the one people are most likely to eat outs1de the home or work place. Popular breakfasts are a fned egg wrapped 1n a pancake: an "elephant ear". wh1ch is a plate-SIZed piece of fned bread, noodles. congee (rice gruel) or tofu jelly accompanied by a deep-fned cruller (you liao): or a slice of cake and a Jar of m1lk Every region has 1ts own part1cular snacks, very often sold on the street. Snack food IS very Inexpensive and includes such regional specialtieS as BeiJing's boiled tnpe w1th fresh conander, fned starch sausage w1th garlic, sour bean soup, and bo1led pork and leek dumplings (jiaoz1)

Shanghai 1s known for its steamed baozi dumplings and

sweet glutinous rice w1th eight sweetmeats (babaotan) Sichuan IS noted for spicy dan dan noodles, dumplings 1n hot sauce and tofu Jelly (dou hua), while Cantonese dim sum 1s a cuis1ne unto 1tself The average urban family eats 1ts ma1n meal of the day 1n the even1ng. Th1s meal usually consists of a staple such as nee or noodles. one or two fried dishes, at least one of which conta1ns meat or fish, and a soup. Beer regularly

accompan1es meals at home. Cramped quarters make 11 diffiCult for home cook1ng to be fancy, but Sunday provides a good excuse for moderate culinary excesses The whole fam1ly gets Involved 1n the bus1ness of shopping and cook1ng, and friends or relat1ves may be 1nV1Ied to JOin 1n the feast For the vast bulk of the population, it is nee and vegetables, the way Mother used to make 11 Food 1n Ch1na 13

Cooking and Eating Chinese Perhaps the most surpristng aspect of a Chtnese ktlchen ts tis utter simpllctly. It's hard to believe that such creative and often sophisticated food tS prepared wtlh so few utenstls. Even today, most cooks manage wtlh a stngle coal-fired stove, whtch tn Chtna, ts bastcally a bench top wtlh several holes of dtffenng Stzes where woks, claypots and saucepans are placed. lndispensible Utensils The most essenttal tngredtent ts a wok, a parabolic pan tradtltonally made of cast iron and used for JUSI about everythtng except cookmg nee stlr-frytng, deep-frytng. bratsing. making sauces. holdtng a steammg basket and so on The shape of the wok distributes the heat evenly, while tiS sloping sides ensure that dunng stir-frytng, food falls back tnlo the pan and not out over the edge. It's also practical for deep-frytng, requtnng less otl than a conventional saucepan or frymg pan. A wok should be "seasoned" before tis ftrsl use so that food will not stick to 11. Wash the tnstde of the wok wtlh warm. soapy water but do not use a scounng pad. Rinse with fresh water and dry thoroughly Place some oil on a ptece of paper towel and wtpe the tnstde of the wok. Repeat two or three ltmes until the paper towel comes away clean after wiptng Store the otled wok unltl you are ready to use tl Before cooktng, Chtnese cooks always heat the wok before addtng any otl to ensure that tl is dry and the otl will not splatter. After cookmg, never clean your wok wtlh detergent or harsh abrastves: just nnse wtlh warm water and wtpe tl dry. Claypots of vanous shapes and stzes. wtlh a sandy exterior and a glazed tnlerior. are used for slow cooking and for maktng soups and stocks These are attractive and inexpensive. but any type of saucepan could be used mstead. Rtce ts usually cooked tn an alumtntum or slatnless steel saucepan, although more and more affluent homes tn the ctties boast an electric rice cooker Just as tndtspensable as the wok is a cleaver. which comes wtlh etther a heavy rectangular blade about 3 to 4 inches deep. ideal for cutting through bones. or a lighter weight blade for chopping, slicmg, brutsing garlic cloves and scooptng up food on the flat edge to carry tl to the pan. One stngle Chinese cleaver does the work of a whole battery of kntves tn a Western ktlchen Partner to the cleaver ts a strong chopping board. which tn Chma. ts a thtck cross seclton of a tree trunk

Meat tS always minced on a board. ustng two cleavers simultaneously-a food processor achteves simtlar results without the effort and sktll that tS requtred to use two cleavers Steamtng ts a healthy method of cooking favored by the Chinese. who tradtttonally use a multi-tiered bamboo steamer wtlh a woven cover that absorbs any motslure. unlike a metal cover where motsture condenses and then falls back onto the food The steamtng basket is placed instde a wok. sitting a few tnches above the boiling water. Chinese stores also sell perforated metal disks that sit mstde a wok above the water level, these are useful for steaming a smgle plate of food For steamtng tn thts !ashton. you will need to buy a large. dome-shaped lid that wtll cover your wok. Other useful utenstls tnclude a wire mesh basket on a long handle, good for scooping out deep-fned food or botled noodles: and a round-edged frying spatula, whtch ts perfect for tosstng stir-fried ingredtents in the wok. Chinese cooks also prefer long wooden chopsticks for turning food dunng deep-frymg. though lhts does reqwe a cerlatn dextenty. and you may be happter wtlh tongs Simple Cooking Methods Cooktng methods mclude steamtng. sllr-frytng, bratstng. deep-frying and slow cooking. Stir-frying ts by far the most commonly used method Oil ts healed tn the wok and evenly sliced tngredients tossed about constantly: contact wtlh the heat from the stdes as well as the bottom of the wok means that food cooks very raptdly. sealing tn the JUtces and flavor. ~

ras 1 e 1ra<11

oa1 I reo s CJVP n tne A wok. he mos·

Cooktng and Eating Chmese 15

Timmg ts absolutely crucial to the success of Chinese dtshes. Most food ts cooked very bnefly (a result of centuries of havtng to conserve prectous fuel) , so 11 ts essential to chop all the tngredtents, measure all the seasontngs. and have the garntshes and serving dtshes at hand before starttng to cook Control of heat IS also tmportant. and for thts reason, a gas flame ts far superior to any other form of heat. The degree of heat requtred for some dishes, especially for stir-frymg, is far greater than that normally used in a Western kttchen Ttmmg gtven m the rectpes in thts book assumes that very htgh heat can be used when called for; if you doubt the intensity of your heat source, try cooktng the food for JUSt a little longer. If you have an electric stove, you might constder tnvesting in a single gas burner capable of productng extremely high heat and of tmmedtale temperature control, otherwtse your results will not be the same. One single wok can be used to cook the entire meal, except for the nee. The ftrst dtsh tS cooked, the wok qutckly nnsed wtth water. dned and the next batch of tngredtents added. Naturally, the Chinese cook doesn't have to break off 1n the mtddle of cooking to check the recipe. Make sure you prepare and place the tngredients near your stove 1n order of use so you can work as quickly as possible, and have your servtng plates ready. And remember, as any Chinese cook would agree, practtce makes perfect. Chinese Dining Etiquette 101 Don't point wtth your chopsticks, and don't stick your chopsticks into your rice bowl and leave them there standing up, for tn th1s position they resemble tncense sticks set before a grave

16

Don't use your chopsticks to explore the contents of a dish. Locate the morsel you want-on top of the ptle. not buned in the middle of 1t- w11h your eyes and go dtrectly for 11 with your chopsticks without touchtng any other pieces. A watt-and-see-atttlude is recommended 1f you wish to land the white meat, the wtng or the chtcken heart If you wish to take a drink of wine at a formal dtnner, you must first toast another diner. regardless of whether he or she responds by dnnking. If you are toasted and don't wish to drink, stmply touch your lips to the edge of the wtne glass to acknowledge the courtesy It ts tncumbent upon the host to urge the guests to eat and drink to thetr fill. Thts means ordering more food than necessary and keepmg an eye out for idle chopsticks. It ts polite to serve the guest of honor the best morsels. such as the cheek of the fish, using a patr of serving or "public" chopsticks, or wtth the back end of one's chopsltcks. If you have had enough to eat, yet your host still plies you wtth food, or tf you do not wtsh to tndulge in fish lips, sea cucumber or duck web, gractously allow your host to place the delicacy on your plate; leaving food uneaten indicates you do not care for tl. It is socially acceptable in Chtna to spit bones on the table, belch, slurp soup and noodles and smoke while eating. Rtce can be eaten by raistng the bowl to the mouth and shoveling the grains 1n wtlh the chopsticks 1n a raptd fanning motion, even though thts may resemble a Betjing duck force-feeding itself. Chtnese banquets commonly have 12 to 20 courses 1n successton and can last for hours, but the dinner tS over when the host stands up and offers the final toast: one is expected to leave tmmed tately thereafter. Chatting at the table over coffee after a meal. or rettnng to the drawing room is not part of Chtnese ettquette. A wlectl()l1 oltrf'Sr and dned noodes tr> some areas of Ch1na !rest> hand pu ed nooa es are st I prepared tooay BHOI\ An ort pot tor ar·zzl ng ort •nto the wok IS iln attract,ve cot10n ABCM F Th s 0' ld seems n,ore COPCerned Wlth eat111Q thai' et,quette but Wl t no doubt PICk up the I ner pornts 01 d1n ng as he grows up

Authentic Chinese Ingredients

1tems, however, many A tnp to an As1an market 1s a must to stock up on hard-to-get health food stores Ch1nese 1ngred1ents are now ava1lable 1n supermarkets and

Azuki beans or red beans are small dned beans often used rn desserts They are also cooked w1th sugar to make sweet red bean paste, wh1ch IS sold rn cans or Jars The dned beans and paste are sold 1n As1an markets. Bitter gourd IS also known as b1tter melon. b1tter cucumber and balsam pear It IS a green, ndged vegetable w1th a wh1te flesh that IS native to Ch1na It 1s, as 1ts name suggests, sl1ghtly b1tter 1n taste Choose young. green b11ter gourd -the deeper the green. the younger the b11ter gourd Look rn As1an markets Bok choy 1s a h1ghly nutntlous vanety of cabbage With long cnsp stalks and sp1nach-llke leaves It has a clean, slightly peppery flavor and IS a wonderful add1110n to soups and st1r-fnes Baby bok choy are the small, tender vanety of bok choy Bok choy 1s ava1lable 1n most well-stocked supermarkets

Bamboo shoots are the fresh shoots of the bamboo plant and make an excellent vegetable Fresh shoots taste better than canned. but must be peeled, sliced and s1mmered 1n water for about 30 m1nutes before usrng Ready-to-use sliced bamboo shoots. packed rn water, can be found 1n the

18

refngerated produce section of some supermarkets and are conven1ent and easy to use Canned bamboo shoots should be bo1led for 5 m1nutes to reduce any metallic flavor before us1ng Both fresh and canned bamboo shoots are 1ncreasrngly ava1lable 1n many supermarkets. Bean sprouts are sprouted from a number of beans but mung bean sprout s are the most common type of sprout found 1n the produce section of most supermarkets. Store them 1n the refngerator. covered w1th water. where they w111 keep for 2 to 3 days. Many Ch1nese cooks remove the split bean heads and ta1ls before cook1ng, but th1s is opt1onal Wash the sprouts thoroughly before cookrng. Black Chinese mushrooms, also known as shutake mushrooms are large and meaty, and are used rn many recipes throughout lh1s book Fresh shutake are 1ncreas1ngly ava1lable 1n supermarkets although porc1n1 mushrooms. or dned black Chrnese mushrooms may be used as well If usrng dned mushrooms. soak 1n hot water for 10 to 15 m1nutes to soften. then dra1n and diSCard the stems before d1c1ng or shc1ng the caps Black vinegar 1s made from nee. wheat and m11let. or sorghum The best black vrnegars are well-aged and have a complex, smoky flavor Chrnese cooks add black v1negar sparingly to sauces, d1ps and when bra1s1ng meats Balsam1c vinegar 1s a good substitute Blended mustard IS made up of ground brown and white mustard seeds m1xed w1th wrne, v1negar. or water and vanous sp1ces such as tumenc Colman's mustard powder, ava1lable rn most supermarkets, IS a good cho1ce although 11 IS m1lder than the pure mustard normally served rn Ch1nese restaurants Japanese mustard IS an acceptable subst1tute

Boxthorn berries are oval-shaped red bernes. also known as wolfbernes They are pnzed for the1r mediCinal propertieS and are avrulable dned from Ch1nese apothecaries and 1n Asian markets Chicken stock powder IS made up of loose granules of ch1cken stock. used to add extra flavor to d1shes Th1s powder can be qu1te salty, so be sure to taste the dish before add1ng any salt Substitute With 1nstant ch1cken broth m1x or bou1llon cubes Most supermarkets sell the vanous forms of chiCken stock Chili oil 1s made from dned chilies or ch11i powder steeped rn 011 wh1ch 1s used to flavor some S1chuan d1shes Bottled ch11i 01l1s also ava1lable 1n As1an markets. or you can make your own w1th the follow1ng rec1pe cup (175 ml) peanut 011 1 tablespoon S1chuan peppercorns 2 dned ch1lies. sliced 3f4

Heat a wok or fryrng pan and add the 011. peppercorns and ch1hes Cook over low heat for 10 m1nutes then cool and store 1n a glass conta1ner for 2 to 3 days Stra1n and d1scard the peppercorns and ch1iles. Store 1n an a1rt1ght glass tar and keep 1n a cool place for up to 6 months. Chili paste cons1sts of ground fresh ch1hes. sometimes m1xed w1th other 1ngred1ents such as v1negar. garlic or black beans and commonly sold 1n Jars. The heat may vary from brand to brand dependrng on the 1ngred1ents that are added to the paste Sichuan chill paste IS made from dned ch1hes

that are soaked 1n water and then ground to a paste m a sp1ce gnnder or food processor With a touch of 011 You can make your own and store 11 1n the refngerator. or purchase readymade ch1h paste 1n As1an markets and well-stocked supermarkets Chinese sausage, or lap cheong , IS a sweet pork sausage that IS dned and often colored red It can be found hangmg 1n bunches. or 1n plastiC packets in As1an markets Substitute w1th sweet Italian sausage

Chinese broccoli, also known as

kaitan or Ch1nese kale, has long ,

narrow stems and leaves. and small ed1ble flowers The stems are the tastiest part wh1le the leaves are slightly b1tter and are often d1scarded Chmese broccoli IS available fresh 1n As1an markets Substitute w1th broccoli stems. bok choy or broccolin1

Glutinous rice flour is a very f1ne wh1te flour made from glutmous nee It has a st1cky texture that lends 1tself well to pastnes and sweets. It 1s usually sold m plastic packets 1n As1an markets Daikon radish IS a large. cnsp, whilefleshed rad1sh w1th a sweet and clean flavor It 1s a vegetable that 1s w1dely used 1n Japanese and Korean cook1ng. and can be eaten raw. or cooked The sk1n needs to be peeled or scrubbed before us1ng Da1kon IS available from As1an markets and any well-stocked supermarket

Chinese cabbage, also known as Napa cabbage, has while stems that end 1n lightly packed pale green leaves. It has a mild. delicate taste Chinese chives are also known as garlic ch1ves. and have a garlic flavor and aroma Unlike the Western ch1ves. wh1ch have rounded stems Ch1nese ch1ves have long th1n stems. and resemble flat spnng on1ons Ch1nese ch1ves can be found 1n As1an markets and many gourmet produce markets Regular Western ch1ves are an acceptable substitute Chinese preserved plum has a strong, sweet-salty taste w1th a slightly sour undertone, and IS packed 1n salted nee v1negar Scrap1ngs of the flesh are used to make plum sauce Both the preserved plums and the sauce are available 1n As1an markets

'

Ginseng 1s a h1ghly pnzed med1c1nal root. somet1mes used 1n cookmg. whiCh 1s thought to convey longevity The root 1s sold 1n Ch1nese apothecanes and can be qUite expens1ve. but packets of less costly root ha1rs or shav1ngs may be purchased 1n most As1an food stores. Pure ginseng tea bags are also widely available.

Dried shrimp are used to season many d1shes. particularly sauces They can be small or large, the better quality ones are bnght orange 1n color and shelled They should be soaked m warm water for 10 m1nutes before addmg to a rec1pe Dned shnmp are often sold 1n vacuum sealed plastiC bags 1n As1an markets Five-spice powder conta1ns a m1xture of ground sp1ces usually cons1st1ng of equal parts of c1nnamon. cloves. fennel seed. star an1se and S1chuan peppercorns F1ve-sp1ce powder IS ava1lable prepared 1n the supermarket

Hoisin sauce cons1sts of fermented soybeans, garlic, ch11ies. and vinegar The sauce IS th1ck and dark and has as sweet salty flavor Commerc1ally bottled or canned ho1s1n sauce IS ava1lable 1n most grocery stores

lotus 1s a water lily whose root and seeds are w1dely eaten and used 1n As1an cook1ng lotus root has a cruchy texture and a beautiful lacy pattern when sliced crossw1se The long roots are sold fresh 1n As1an grocery stores. often wrapped 1n dned mud to keep them mo1st and are also ava1lable frozen and pre-sliced in plastiC packets, or canned Fresh lotus must be peeled before us1ng Substitute fresh lotus root With Jicama Delicately flavored lotus seeds are ava1lable both fresh. dned and canned from As1an grocery stores. Dned seeds should be soaked 1n bo1ling water for 1 hour, then peeled. and the b11ter. green core in the middle of the seed removed and discarded Canned lotus seeds normally have th1s b1tter core already removed. Authentic Ch1nese Ingredients 19

Lychees are small red frutl wtlh a knobbly red shell. encastng sweet. whtle translucent flesh !haltS stmtlar tn texture to a grape Both the shell and the seed need to be removed before use. Fresh lychees are usually avatlable 1n Astan markets but tf you can't lind them. the canned vanety 1n sweet syrup ts a good subslltute The syrup can be used as a sweetener, 1n place of sugar

Noodles are available 1n many forms. and are made from etlher nee, wheat or mung bean flour Dned rice vermicelli are very ftne nee threads that must be soaked before ustng. Egg noodles. hke pasta. are made from wheat flour, water and egg They are avatlable both fresh and dned and should not be overcooked as the rectpe may call for the egg noodles to be shr-fned after they are softened tn bothng water Subshlute egg noodles wtth ramen noodles. whtch are dned Chtnese-style wheat noodles They are most commonly available 1n the form of tnstant noodles and avatlable 1n plashc packets tn well-stocked supermarkets There are other vaneltes of wheat !lour noodles that are also avatlable fresh and dned. from Astan grocery stores Both fresh and dned noodles need to be dropped tnto bothng water before ustng-use a pa~r of long chopsttcks to separate the noodles whtle they are cooktng, to prevent them from shckmg together. Oyster sauce tS a flavorful soy-based sauce made wtlh oyster extract a Cantonese spectalty A vegetanan verston ts avatlable. and 1s somettmes

20

sold as •mushroom oyster sauce or ·oyster-flavored sauce• If you do not hke monosodtum glutamate. choose your brand carefully as most are laden wtlh lhts addtttve Oyster sauce tS avatlable tn most supermarkets Soy sauce or Worcestersh~re sauce may be subsltluted although the flavor wtll not be the same

PreseNed salted radish or chai poh ts ptckled Japanese radtsh or datkon Often added to dtshes for tis crunchy texture and salty flavor, tl keeps almost tndeflmtely and tS avatlable at Astan markets. The Japanese verston may be subsllluled Rice flour wrappers are made from nee flour, water and salt These wrappers are already cooked and unlike spnng roll wrappers, do not need to be deep-fned or cooked any further They are used to enclose a vanety of fresh ftlhngs and are avatlable 1n Astan markets. Look for poptah wrappers or moo-shu pancakes Rice wine adds a sweet, subtle flavor to dtshes. It also acts as a tendenzer. blendtng and enhancmg flavors It ts wtdely available in Asian markets and the spectalty food section of some supermarkets. Sake or dry sherry are good substitutes

Salted black beans are also called fermented black beans and Chtnese black beans They are soybeans that have been fermented and preserved tn salt, hence thetr strong, salty flavor Matnly used to season a number of dtshes. espectally fish, beef

and chicken. they are sold tn packets or cans and can be kept for several months tf stored tn the refngerator Soak tn warm water for 30 mtnutes before ustng. to remove excess salt Salted mustard cabbage (met cat) ts the Chtnese equtvalent of sauerkraut The salted mustard greens are sold tn a Jar for use as a dtp or to add hot and sptcy flavor to a dish It ts normally sold tn sealed plasttc bags. which can keep for several months tf unopened Once the package has been opened. the cabbage can be stored refngerated tn an atrttghl contatner for about 6 months. Before ustng, salted mustard cabbage should be soaked and nnsed in several changes of water to remove excess saltiness Sesame paste ts made from ground toasted sesame seeds, unlike the Mtddle Eastern eqUivalent (tahtnt) whtch ts made from untoasted seeds. Sesame paste ts available tn cans and Jars tn Astan markets Subslltule smooth peanut butter

Sichuan peppercorns are not really pepper. but a round, reddtsh-brown berry wtth a pronounced fragrance and actdtc flavor. used pnmanly tn Stchuan cutsine and as an tngredtent tn flve-sptce powder Unfortunately, Stchuan peppercorns may be hard to come by tn the US as thetr tmport was banned by the Department of Agnculture. You may be lucky to fmd some tn a well-stocked Asian market or Chtnatown Japanese sansho pepper. sold tn small bottles. contatns other tngredients. but has a stmtlar flavor Sichuan pickles. or zha cat, are made wtth purple and green kohlrabt that ts preserved in vtnegar and sptced wtth gtnger and chill They are tender-cnsp and have a hot. sour, salty taste They add ptquancy to sttr-fnes and other dtshes when used as an tngredtent.

and make a delic1ous s1de d1sh Many Ch1nese cooks make the1r own pickles. but they are also available 1n 1ars at As1an markets Soy sauce 1s a very 1mportant condiment 1n As1an cook1ng It 1s a dark, salty sauce made by fermentmg boiled soybeans and roasted wheat or barley Although there IS essentially one ma1n type of soy sauce w1dely made 1n the US, As1an countnes such as Ch1na. Korea and Japan produce a number of vanet1es rang1ng m color from light to dark and 1n texture from thin to th1ck Chmese black soy sauce is extremely dark and th1ck It has a much ncher flavor and color due to the add1t1on of molasses Japanese taman can be substituted Spring roll wrappers are th1n sheets of light, pliable pastry made from wheat flour, eggs and salt These wrappers are usually used to wrap a variety of fillings , then deep-fned until golden brown They are ava1lable both fresh and frozen m well-stocked supermarkets and As1an markets They are also sold 1n the West as egg roll wrappers, and are often called sk1ns. rather than wrappers 1n As1a. lndones1an or Filip1no lump1a skins are good substitutes. Star anise 1s a brown, star-shaped sp1ce w1th eight po1nts. each conta1mng a sh1ny seed that has a pronounced aniseed flavor Often used whole and cooked w1th beef, 1! IS ava1lable 1n plastic packets 1n the sp1ce sect1on of As1an markets and well-stocked supermarkets Straw mushrooms are grown on straw used 1n paddy fields, hence the1r name They are small, tan mushrooms w1th compact caps, th1n stems and have a musty, earthy flavor These mushrooms are a popular additiOn to As1an soups and st1r-fnes Often available 1n open a~r markets throughout As1a, 1n the West. straw mushrooms are mostly available canned m supermarkets, or dned, 1n As1an markets Tapioca pearls are tiny beads made from cassava starch The uncooked pearls are hard and white when dned. but turn soft and translucent when

cooked Tap1oca pearls are often used 1n desserts and to th1cken dough The pearls are sold 1n plast1c packets 1n As1an markets

packed 1n water 1n the refngerated sections of some supermarkets Canned water chestnuts are also ava1lable

Tofu, or bean curd, 1s available 1n vanous textures rang1ng from Silken to firm. Firm tofu holds 1ts shape when cut or cooked and has a stronger slightly sour taste Pressed tofu (wh1ch confusmgly IS often labeled as "f1rm tofu") has much of the mo1sture extracted and IS therefore much f1rmer 1n texture than normal tofu-11 IS commonly eaten m As1a as a meat substitute Soft or silken tofu 1s slippery and tends to crumble eas1ly, but has a silky texture and relined flavor Soft tofu 1s ava1lable packed m square plastiC boxes or shaped 1nto cylinders and wrapped in plast1c. Tofu skin 1s the th1n, nch layer of soy prote1n that forms on the surface of soy m1lk while 11 IS be1ng bo1led to make tofu The skin that IS formed IS then dried and sold m long, th1n stnps or rectangular sheets It has a wonderful chewy texture and flavor Tofu skin wrappers are also made from dned tofu skm and are large, folded. opaque sheets that are light brown 1n color and often used to wrap spnng rolls and other f1ll1ngs Tofu sk1n 1s ava1lable 1n plastic packets 1n As1an markets and the vanous forms of tofu can be found 1n any well-stocked supermarket

Winter Melon IS a member of the squash fam1ly The wh1te flesh has a mild flavor and IS delic1ous 1n shr-Ines and soup W1nter melon IS available year-round 1n Ch1nese markets and spec1alty produce stores Substitute w1th peeled and deseeded cucumber, Or ZUCChini

Water chestnuts are small, acornshaped roots w1th a brown leathery sk1n outs1de and a cnsp, crunchy flesh and a JUICY sweet flavor 1ns1de Fresh water chestnuts can be found

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.

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·~ ·~

Wood ear mushrooms are also called wood ear fungus. and are tree mushrooms that have a crunchy texture and a delicate woodsy flavor They are available both fresh and dned 1n Chmese markets and are dark brown to black 1n color Soak dned mushrooms 1n hot water until soft Substitute w1th shutake mushrooms Wanton wrappers are made from wheat dough, and come 1n a vanety of s1zes and thicknesses They are f1lled w1th meat or vegetables. then steamed, fned or used in soups Fresh or frozen wanton wrappers are available in most supermarkets White vinegar IS made from glut1nous nee and has a m1ld, sweet flavor It IS colorless and IS one of the dehn1t1ve ingredients used 1n sweet and sour sauce Substitute w1th Japanese nee vmegar or wh1te w1ne vmegar

Authentic Ch1nese lngred1ents 21

Authentic Chinese Recipes Planning a Chinese meal The Chinese typically eat family-style A "typ1cal" Chinese meal will start w1th a pickle and one or two appetizers (like Pork Dumplings 1n Hot Sauce or Class1c Egg Rolls). followed by a soup, a meat or poultry dish, a seafood dish. and a vegetable d1sh. The main courses are usually accompanied by white nee. Fried noodles might be added if there are more than 6 people, however. fried noodles and rice dishes are more commonly eaten as the centerpiece of a casual lunch or d1nner. w1th one or two appetizers, or vegetables. Dipping sauces are normally served With each mam dish and placed on the table for people to help themselves. As a general rule. the rec1pes 1n th1s book Will serve 4-6 people as part of a meal w1th nee or soup. and three other main dishes. Shopping for ingredients Select the freshest possible 1ngred1ents Most of the dishes in th1s book are JUSt bnefly cooked and some of them are only lightly seasoned. Using h1gh quality 1ngredients ensures that the fresh, pure taste of the food sh1nes through. Preparation lt 1s of utmost1mportance to clean. cut and measure out all of the ingredients requ1red for a recipe ahead of time. Stir-frying is a quick cooking method that leaves very little lime to measure out condiments and prepare meat and vegetables dunng cooking. Taking the time to prepare the ingredients will help you succeed when try~ng the recipes. Tips for deep-frying When deep-frying, use enough 011 and ensure that the food IS submerged completely. Heat the 01lto 350-375°F (180-190°C), or until a small p1ece of mgredient bubbles when dropped into the 011. Be sure to slide small amounts of foods into the wok to prevent splattenng. Foods to be deepfned should be dry and at room temperature to reduce the drop in the temperature of the oil when you add them Use a Wire basket, or very long bamboo chopsticks to remove the 1tems from the oil. Keep the 011 hot and do not overcrowd the wok, and your food will turn out light and crispy. Tips for steaming Line your bamboo steamer with cabbage leaves when steaming wontons. rice dumplings or any other glutinous foods. and be sure not to overcrowd the steamer to prevent the foods from sticking. Caring for your wok Carbon steel woks are among the best and cheapest of woks. but they require a bit of care. To clean one. set 1t over high heat and scrape any bits from the s1des us1ng a wooden spatula Add a couple of cups of water and continue to remove loosened b1ts w1th the spatula. When sufficiently clean. pour out the water, then nnse and dry thoroughly Since rust is the enemy. set the cleaned wok back on the stove over med1um heat for a m1nute or two to ensure that it is completely dry. Lastly, grease the 1ns1de of the wok with some cook1ng oil. mak1ng sure you cover all the surface area with oil. Th1s will prevent the wok from rusting.

Pickles and Relishes Hunan Ch11t Rel1sh 5 5 1 1

red and 5 green chilies cloves garlic medium onion tablespoon oil 1/ teaspoon salt 4

1 Coarsely chop the chilies. garlic and onion. Heat the oil and st1r-fry the chopped ingred1ents for 1 m1nute. Add the salt and serve warm, or at room temperature as an appetizer. or as an accompaniment to fried nee. Preparat1on t1me 5 m1ns Cook1ng t1me 1 m1n Y1elds 2 cups

P1ckled Da1kon and Carrot 1 small daikon radish, peeled 1 medium carrot, peeled

2 1 2 2

teaspoons salt fresh red chili, deseeded tablespoons sugar tablespoons white vinegar

1 Cut the daikon and carrot 1nto small sl1 ces, or matchstick pieces of equal sizes. then place 1n a bowl and sprinkle with salt. stirri(lg to m1x well. Leave lor 15 minutes, then squeeze to remove the moisture Cut the chili into very line lengthwise shreds and add, together with the sugar and vinegar. to the da1kon and carrot. Chill before serv1ng. Preparat1on t1me 20 m1ns + ch1lhng t1me Y1elds 3 cups

Bas1c Rec1pes 23

P1ckled Green Ch1li

Marinated Cucumber

Spicy Cabbage Pickles

1 cup (250 ml) white vinegar 8 green chilies, sliced 1/ teaspoon salt 2

1 cucumber, skin left on 3 tablespoons cooking oil 2 teaspoons minced garlic 1 teaspoon sesame oil 11/ 2 teaspoons sugar 1/ teaspoon salt 2

1 small Chinese cabbage 2 teaspoons salt 3 fresh red chilies, deseeded and cut into thin strips 1 in (2 em) ginger, peeled and grated 4 tablespoons sugar 4 tablespoons white vinegar 1 tablespoon oil

1 Bnng 1/ 2 cup (125 ml) of the white v1negar to a boil in a medium saucepan. add the ch11ies and boil lor 15 seconds. Drain and discard the vinegar. 2 Place the chilies, rema1ning vinegar, and salt in a dry, glass jar. Cover and leave to marinate overnight before serv1ng with noodle dishes, or as a relish Preparat1on 11me 5 m1ns + overn1ght mannaling lime Cook1ng lime 5 m1ns Y1elds 2 cups

1 Wash the cucumber. quarter it lengthwise and discard the seeds. Cut the flesh into matchstick pieces and place them in a bowl. 2 Heat the cooking oil and stir-fry the garlic lor a lew seconds unt1l it turns golden, then discard the garlic and pour the oil over the cucumber. Mix in the remaining ingredients and chill. Serve as a starter, or as an accompaniment to any Chinese dish

Mannated Broccol1Stems

Preparalion lime: 10 mins+ Chilling t1me Yields 3 cups

Broccoli stems from 2 heads of broccoli 1 cup (250 ml) water 1 teaspoon salt 1 star anise pod Pinch of dried chili flakes (optional)

1 Peel the broccoli stems and cut

1nto strips. Combine the broccoli stems with all the other 1ngredients and marinate lor 8 hours. Drain and serve as an appetizer. Preparalion lime. 10 m1ns + 8 hours mannallng lime Yields 4 cups

P1ckled Garl1c 1 cup (250 ml) water 2 bulbs garlic cloves, skins left on 1/ cup (125 ml) white vinegar 2 11/ 2 tablespoons sugar 1/ teaspoon salt 2 1 small bay leaf

1 Bring the water to a boil in a large

saucepan. Add the garlic and the rema1n1ng Ingredients and set as1de to cool. 2 Place the garlic in a dry, glass jar, top with the liquid and leave to marinate lor 1 day before using. Drain and serve as an accompaniment or appetizer. Preparalion lime: 5 m1ns + 1 day mannating t1me Y1elds 2 pickled garlic bulbs

24

1 Wash and dry the cabbage leaves. Slice the leaves 1nto th1n ribbons and place 1nto a bowl. Sprinkle with the salt. mix, and set aside lor 1 hour. 2 Drain the cabbage of any excess liquid, squeezing gently, and place 11 in a clean bowl. Add the remaining ingredients, except lor the 011 and mix well. 3 Heat the oil and pour it over the cabbage. Store in a dry, glass container 1n the refrigerator and marinate lor 2 days before enjoying as a side d1sh. Preparat1on lime 1 hour 10 m1ns + 2 days mannallng t1me Y1elds 4 cups

Sauces and Dips Ginger GarliC Sauce 4 in (1 0 em) ginger, peeled and sliced 6 cloves garlic 1 teaspoon salt 1 teaspoon sugar 1 teaspoon sesame oil 1 tablespoon cooking oil

1 Process the g1nger and garlic in a food processor until l ine. Comb1ne with the remain1ng Ingredients and store in a covered jar. Shake just before serv1ng.

1 Combine the ginger and v1negar together Serve w1th dumplings and other d1m sum dishes

Sesame Sauce 4 tablespoons sesame seeds 4 tablespoons chicken stock or water 1 / 2 teaspoon sesame oil 1/ teaspoon salt 2 1/ teaspoon sugar 2

Ch11i Garlic Sauce 5 fresh red chilies 3 cloves garlic 3 tablespoons white vinegar 1 teaspoon sugar 1 / 2 teaspoon salt

1 Process all the 1ngred1ents 1n a food processor until smooth Store refngerated in a dry, covered Jar Serve w1th steamed poultry or nee

G1nger and Soy D1p 2 tablespoons grated ginger 2 teaspoons soy sauce 1 tablespoon finely sliced spring onion 1/ teaspoon sugar 2 2 tablespoons peanut oil 1/ tablespoon sesame oil 2

1 Comb1ne g1nger soy sauce spnng on1on. and sugar Heat both 01ls 1n a small saucepan together until they smoke. then pour over the g1nger m1xture and stir Serve immediately w1th steamed ch1cken or f1sh

G1nger Black V1negar Drp 3 in (8 em) ginger, peeled and cut into thin shreds 3 tablespoons black vinegar

1 Heat a dry sk1llet gently over low heat and dryroast the sesame seeds for 1 to 2 m1nutes 2 Place the sesame seeds in a sp1ce gnnder or food processor w1th the ch1cken stock or water and gnnd to a paste Mix 1n the rema1n1ng 1ngred1ents and serve w1th any seafood d1sh

Hot Soy D1pp1ng Sauce 3 tablespoons soy sauce 2 1/ 2 tablespoons white vinegar 1 tablespoon Worcestershire sauce 1 tablespoon ground Sichuan peppercorns or sansho pepper 1 tablespoon finely sliced spring onion 1 teaspoon sesame oil

1 M1x all the 1ngred1ents together 1n a bowl Th1s sauce 1s excellent as a mannade for meats or as a d1p for steamed vegetables The use of the English Worcestersh1re sauce IS unconventional and reflects the Ch1nese cook s Willingness to adapt to anyth1ng that m1ght 1mprove the flavor of food

3 spring onions or shallots 1 celery stalk, leaves attached, roughly chopped 1 teaspoon peppercorns 10 cups (21 / 2 liters) water

1 Comb1ne all the 1ngred1ents 1n a large stock pot and bnng to a bo11 over h1gh heat. Reduce the heat and s1mmer for 1 hour D1scard the solids and stra1n the stock through a f1ne s1eve The stock can be frozen for up to 3 months. Y1elds 8 cups (2 liters) Preparatton ttme 5 m1ns Cook1ng t1me 1 hour

Homemade Vegetable Stock 1 teaspoon oil 1 carrot, peeled 1 celery stalk, leaves attached, roughly chopped 2 in (5 em) ginger, sliced 3 spring onions or shallots 3 garlic cloves 6 dried black mushrooms, soaked, stems d iscarded, and caps d iced 1/ teaspoon salt 2 1/ teaspoon peppercorns 2 10 cups (2 1f 2 1iters) water

1 Heat the 011 in a large stock pot over med1um h1gh heat Add the carrot, celery, g1nger spnng on1ons garlic and mushrooms and st1r-fry for 3 to 4 m1nutes 2 Add the rema1n1ng 1ngred1ents and 1ncrease the heat to high and bnng to a bo11 Reduce the heat and s1mmer for 1 hour Stra1n the stock through a s1eve and d1scard the SOlidS Y1elds 8 cups (2 liters) PreparatiOn t1me 5 m1ns Cook1ng 11me 1 hour

Soup Stocks Homemade Ch1cken Stock 3 lbs (11/ 2 kgs) chicken bones or chicken 2 in (5 em) ginger, sliced

1/ 2

Bas1c Rec1pes 25

Pork Dumplings in Hot Sauce Dumplings are a favonte snack tn most of Chtna. from BeiJing in the north to Shanghat on the east coast. from the southern provtnce of Guangdong to Stchuan tn the far west The fillings dtffer from one area to another. as well as accordtng to season In summer tn Beijing , the basic pork stufftng mtght be seasoned wtth fresh dtll or chopped Chtnese chtves The dumplings may be steamed. fned, botled. seNed tn soup (like the famous Cantonese wonton soup). or. as 1n this Stchuan version. bathed tn a tangy sauce Filling 8 oz (250 g) ground pork 1 egg, lightly beaten 1 1/ 2 teaspoons grated ginger 2 tablespoons rice wine or sake 1 teaspoon salt 1/ teaspoon ground white pepper 4 25 wonton wrappers Sauce 1 clove garlic, minced 4 tablespoons soy sauce 1 tablespoon chili oil '12 teaspoon sugar 1/ teaspoon ground cinnamon 2 2 spring onions, finely sliced

1 To make the F1lling, comb1ne all the 1ngred1ents, except for the wonton

wrappers. and m1x well 2 Place a teaspoonful of the F1lling 1n the center of a wonton wrapper and use a fingert1p dtpped 1n water to mo1sten the edge of the wonton wrapper Fold the wrapper 1n half to make a semt-ctrcle. then press firmly to enclose the Fill1ng, mak1ng sure there are no a1r pockets 1ns1de the wonton. Repeat until all the Filling IS used up 3 Carefully lower the dumplings 1nto a pot of boiling water w1th a strainer or slotted spoon. S1mmer for 2 to 3 minutes and drain 4 To prepare 4 seNings. place 1/ 4 teaspoon garlic. 1 tablespoon soy sauce. a 1/ 4 teaspoon chili oil. a p1nch of sugar. and a pinch of c1nnamon in the bottom of 4 bowls D1v1de the bo1led dumpl1ngs among the bowls and garn1sh w1th sliced spnng on1on Makes 25 dumplings

Preparation t1me 30 m1ns

Cook1ng lime 5 m1ns

Appetizers 27

Steamed Vegetable Dumplings with Black Vinegar Sauce Tender parcels of st1r-fned vegetables served with a hot and tangy sauce Filling 1 tablespoon oil 4 cloves garlic, minced 1 tablespoon grated ginger 6 dried black Chinese mushrooms. soaked in warm water for 10 minutes, stems discarded, and caps diced 1 teaspoon sesame oil 2 teaspoons soy sauce 2 cups (250 g) grated carrot 2 cups (250 g) shredded Chinese cabbage 1/ cup (100 g) water chestnuts. diced 2 2 spring onions, finely sliced 40 round wonton wrappers. 4 in (1 0 em) across Black Vinegar Sauce 2 tablespoons soy sauce 2 tablespoons chili oil 4 tablespoons black vinegar 112 teaspoon sesame seeds 1 spring onion. thinly sliced

28

1 To make the Filling. heat the 011 1n a wok over med1um heat. Add the garlic, ginger. mushrooms, sesame 011, and soy sauce, and stir-fry for 1 to 2 minutes Add the carrot, cabbage, water chestnuts, and spring onion, st1r-fry for 2 to 3 m1nutes unt1l the vegetables soften, then remove from the heat. Place the vegetables in a bowl , dra1mng any liquid before us1ng 2 Place a wonton wrapper on a clean, dry surface Place 1/ 2 tablespoon of vegetable filling 1n the center of a wrapper. gather the edges around the F1lling to form a pouch. then press the edges of the wrapper firmly to seal Set as1de and repeat w1th the rema1n1ng wonton sk1ns and F1lhng Arrange all the wontons on a lightly-o1led plate and steam covered in a bamboo steamer for 10 m1nutes 3 Prepare the Black V1negar Sauce by comb1n1ng the soy sauce ch11i 011 and black v1negar 1n a small bowl then spnnkle w1th sesame seeds and spnng on1on Remove the wontons from the steamer and serve with the Black V1negar Sauce Note. White Peking wonton wrappers. sold 1n some Asian markets. g1ve these wontons a chewy texture and make a mce presentation. Makes 40 wontons

Preparation t1me 30 m1ns

Cook1ng t1me 17 m1ns

Lettuce Cups with Mushrooms and Tofu A qu1ck. fresh appetizer that's fun to eat 1The f1lling has a delicate crunchy texture and a touch of sweetness. These tasty cups can also be made with ground turkey or pork. 1n place of the tofu called for here. 6 dried black Chinese mushrooms soaked in warm water for 10 minutes, stems discarded, and caps diced 1 tablespoon oil 2 cloves garlic, minced 1 tablespoon grated ginger 1 tablespoon rice wine or sake 10 oz (320 g) firm tofu, cubed 1 teaspoon sesame oil 1/ teaspoon freshly ground black 4 pepper 1 carrot, peeled and diced 1/ cup (90 g) diced water chestnuts 2 1 head Butter or Red Leaf lettuce, leaves washed and patted dry Spring onions, sliced, to garnish Sesame seeds, to garnish Hoisin sauce, to serve Chili Garlic Sauce (page 25), to serve

1 Ora1n the mushrooms, reserv1ng 1/4 cup (60 ml) of the soaking liqu1d 2 Heat 1 tablespoon of oil 1n a wok. add the tofu and fry until light brown on all s1des, about 5 m1nutes Remove, dra1n on paper towels and set as1de 3 Heat the remam1ng oil 1n a wok over med1um-h1gh heat Add the mushrooms, garlic, g1nger. and nee w1ne. and st1r-fry for 30 seconds Add the sesame oil and black pepper and shr-fry for 2 to 3 m1nutes, then add the reserved mushroom hqu1d and d1ced carrot, and shr-fry for 2 m1nutes Stir 1n the water chestnuts and m1x thoroughly 4 F1ll each lettuce leaf w1th 2 to 3 tablespoons of the filling spnnkle w1th spnng on1on and sesame seeds and serve w1th ho1s1n sauce and Ch1h Garlic Sauce (page 25)

Note: If us1ng ground turkey or pork 1n place of the tofu, om1t step 2 and st1r-fry 1/ 2 lb (250 g) fresh ground turkey or pork at the beginning of step 3 until the meat IS browned, then cont1nue w1th the rema1n1ng steps. Serves 4- 6

Preparat1on lime 30 m1ns

Cook1ng lime 7 m1ns

Appet1zers 29

Classic Egg Rolls An all-t1me favorite, these golden egg rolls are filled w ith crunchy vegetables and savory pork Accompanied w1th fragrant Jasm1ne tea, they make the perfect snack 3 teaspoons cornstarch 1 teaspoon soy sauce 8 oz (250 g) ground pork, or diced ham or bacon 2 tablespoons oil 1/ cup (90 g) thinly slivered bamboo 2 shoots 2 carrots, peeled and grated 2 cups (180 g) thinly sliced Chinese cabbage 2 spring onions, sliced 2 cups (1 00 g) fresh bean sprouts 1 teaspoon salt 1/ teaspoon pepper 4 20 spring roll wrappers 1 egg, beaten Oil for deep-frying Plum sauce, to serve Hot Chinese or English mustard, to serve

1 Blend 1 teaspoon of the cornstarch with the soy sauce and combtne w1th the pork. Set astde 2 Heat the 011 1n a wok over medtum-htgh heat and slir-fry the pork until 11 changes color, about 3 minutes. Add the bamboo shoots and grated carrot and sllr-fry for 2 m1nutes 3 Add the cabbage and st1r-fry for about 2 mtnutes. or unltl the cabbage IS soft but sllll cnsp Remove from the heat and shr 1n the spnng omons. bean sprouts. salt and pepper. Dratn the filling before ustng 4 Lay a spnng roll wrapper on a flat surface, wtlh a corner factng you Spoon 2 tablespoons of the filling onto the wrapper, about 2 1n (5 em) from the bottom corner. Shape the fill1ng into a long, narrow strip. 5 Fold the bottom corner up and over the filltng, and roll once, away from you Dab a btl of egg on the left and nght corners and fold each 1n, presstng to seal. Dab the top corner w1th a btl of egg and roll sealing the egg roll Repeat unttl all the wrappers and filling are used up 6 Heat the oil tn a wok over htgh heat unltl almost smoktng Add 5 egg rolls at a time and fry until cnsp and golden, about 3 minutes. Remove the egg rolls with a slotted spoon and dra1n on paper towels Serve wtth plum sauce, mustard, and a side of Sptcy Cabbage Ptckles (page 24) Makes 20 egg rolls

Fold the bottom corner of the spnng roll wrapper up and over the fdrong and rol once

Preparat1on hme 30 mons

Dab a btt of beaten egg oo the left and roght corners. then fold them on pressong to seal

Cookong lome 30 mons

Dab a btt of beaten egg oo the top corner and rol up to seal the egg roll A spoon comes Ill handy for helpong woth thos step but your hands woll work JUSt lone

Appetizers 31

Fresh Spring Rolls

Bao B1ng

A favonte in the southeastern province of Fuj1an, these tasty rolls are made with rice flour wrappers, wh1ch are ava1lable frozen or refrigerated in Asian food stores (popiah wrappers or moo-shu pancakes are good substitutes) . 24 fresh or frozen rice flour wrappers (or popiah wrappers, or moo shu pancakes) Chili paste Filling 1 112 tablespoons oil 8 oz (250 g) lean pork, cut into thin strips 3 cups (500 g) slivered bamboo shoots 10 oz (300 g) shrimp, peeled and deveined 1 large carrot, peeled and cut into matchsticks 5 cups (500 g) thinly sliced Chinese cabbage 1 cup {1 00 g) fresh bean sprouts or snow peas 7 cloves garlic, minced 2 1/ 2 teaspoons salt 1 teaspoon sugar 1/ teaspoon freshly ground black 2 pepper 1 tablespoon rice wine or sake Sweet Black Sauce 4 tablespoons brown sugar 1 cup (250 ml) water 3 tablespoons black soy sauce 1 tablespoon cornstarch 5 cloves garlic, minced Accompaniments Lettuce leaves, broken into small pieces Fresh coriander leaves (cilantro), minced Spring onions, sliced Blended mustard or chili sauce, to serve

32

1 To make the Filling, heat the oil in a wok over h1gh heat and stir-fry the pork and bamboo shoots for about 5 m1nutes, or until the pork changes color. Add the shrimp, carrot, cabbage, bean sprouts, and garlic, and stir-fry for 3 to 5 minutes, or until tender. Add the salt. sugar, pepper, and nee w1ne and mix well. Cover and cook for 3 more m1nutes. then set aside. 2 To make the Sweet Black Sauce, place the sugar and 1/ 4 cup (60 ml) water in a saucepan over medium heat and swirl the contents gently to m1x. Heat until the sauce is golden brown and the sugar has caramelized. In a small bowl, mix together the remain1ng water, soy sauce, and cornstarch, then add it to the saucepan. Simmer until the sauce thickens, then cool Stir in the garlic and set aside. 3 Place a wrapper on a flat surface, then place a small piece of lettuce in the center of the wrapper (the lettuce will help absorb any liquid so the wrapper will not tear) . Spread chili paste and Sweet Black Sauce to taste on the lettuce, then place 2 tablespoons of filling on top. Sprinkle with coriander leaves and spnng on1on, then roll up, tucking in the sides. Repeat with the remaining wrappers and F1lling Serve w1th blended mustard or chili sauce if desired Makes 24 spnng rolls

Preparat1on t1me 1 hour

Cook1ng t1me 15 m1ns

Cnspy Shrimp Toast Shnmp toasts are typ1cally served as tnangular pieces of bread, spread w1th shnmp paste and deep-fned Th1s version 1ncludes whole shnmp in add1t1on to the shrimp paste, and the bread can also be cut 1nto disks w1th a cookie cutter, rather than tnangles, to obtain the shape shown in the photo. 4 slices lightly toasted white bread 12 oz (350 g) shrimp, peeled and deveined 2 cloves garlic 1 tablespoon grated ginger 1 teaspoon sugar 1/ teaspoon salt 2 1 egg white 1/ teaspoon sesame oil 2 2 spring onions, sliced 1 egg, beaten 1/ cup unseasoned breadcrumbs 2 Oil for deep-frying Dipping Sauce 1/ cup (60 g) sugar 4 3f4 cup (180 ml) rice vinegar 1/ cup water 4 1 fresh red chili, deseeded and sliced 2 spring onions, very thinly sliced

1 To make the D1pp1ng Sauce. comb1ne the sugar. vinegar, and water 1n a small pan and stir over low heat until the sugar dissolves Remove from the heat and st1r in the ch1h and spnng on1on Set as1de 2 Remove the crusts from the bread and cut each p1ece diagonally 1nto 4 tnangles. or use a cook1e cutter to cut out c~rcles. 3 Set as1de 12 shrimp Place the rema1n1ng shnmp, garlic, g1nger, sugar, salt, egg wh1te, and sesame Oil Into a food processor or blender and process until smooth. Sllr 1n the spnng onions. 4 Spread a tablespoon of the shnmp paste on each p1ece of bread and place a reserved shnmp on top Brush the shnmp paste w1th beaten egg and spnnkle w1th breadcrumbs 5 Heat the oil 1n a wok over med1um-high heat Fry the bread p1eces a few at a time unt1l cnsp and golden about 1 m1nute per s1de Remove w1th a slotted spoon and dra1n on paper towels Serve hot w1th the D1pp1ng Sauce Makes 12 14

34

Preparat1on 11me. 5 m1ns

Cook1ng t1me 10 m1ns

Shrimp and Crab Tofu Skin Rolls

Chao L1an Xia Xie J1ao

The pure, fresh taste of seafood wrapped in crispy tofu skin and accompanied by Chili Garlic Sauce. 3-4 sheets dried tofu skin 6 oz (180 g) shrimp, peeled and deveined 5 fresh or canned water chestuts (60 g), peeled and drained 4 sprigs fresh coriander leaves (cilantro) 3 cloves garlic 1/ teaspoon salt 2 4 oz (125 g) crabmeat, fresh or canned 2 spring onions, sliced Oil for deep-frying

1 Soak the tofu skin in hot water until pliable, about 3 minutes. Cut the skin into 10, 5 in (12 em) square pieces and set astde. 2 Combine the shrimp, water chestnut, fresh coriander leaves, garlic, and salt in a food processor and pulse until blended. Stir in the crabmeat and sliced spring anton. 3 Spread 2 to 3 tablespoons of the filling across the center of a piece of tofu skin. Fold the skin over the filling, fold the sides in, then fold over to seal the filling in. Repeat until all the filling is used up. 4 Heat the oil in a wok over high heat. Fry the rolls, a few at a time, until crisp and golden, about 2 minutes per side. Drain on paper towels and repeat until all the rolls are fried. Serve immediately with Chili Garlic Sauce (page 25), and Ginger Black Vinegar Dip (page 25). Makes 9-10 rolls

Yunnan Ham Pastries

Preparation lime: 25 mtn

Cooktng lime. 10 mtn

Cong Shao Huo Cu1B1ng

Crisp, golden brown pastry wrapped around succulent Yunnan ham, a delicious snack at any time of the day. These may be either baked, pan-fried, or deep-fried. 8 oz (250 g) Yunnan ham, prosciutto, or other dark ham, in one piece 7 spring onions, finely sliced 2 teaspoons sugar 2 teaspoons sesame oil Oil for pan-frying or deep-frying Pastry 2 cups (500 g) flour 6 tablespoons oil 2 teaspoons sesame oil 11f4 cups (310 ml) warm water

1 If using Yunnan ham (which is raw and air-dried), place the ham in a steamer and steam for 30 minutes (there is no need to steam cooked ham) . Cool, then mince the ham finely. Combine the minced ham with the spring onion, sugar, and sesame oil, then set aside. 2 To make the Pastry, place the flour, oil, and sesame oil in a large bowl and mix to combine. Gradually add the water to form a pliable dough, then divide the dough in half. 3 Shape 1 portion of the dough into a ball and set aside. Lightly flour a clean surface and roll out the other portion of dough into a flat sheet that is 1/ in (5 mm) thick. Place the ball of dough that was set aside earlier, in the 4 center of the rolled out dough, and wrap it around the ball of dough to form a larger ball. Roll out the large ball to a flat sheet that is 1/ 4 in (5 mm) thick. 4 Cut the dough into squares of 3 in (8 em). Place a tablespoon of the ham mixture tnto the center of each square, then fold it over to form a triangle. Press the edges together to seal ftrmly. 5 To pan-fry the pastries, heat enough oil to cover the bottom of a skillet over high heat and fry the pastries, a few at a time, turning once when lightly golden, about 3 minutes on each side. Remove and drain on paper towels. 6 To deep-fry the pastries, heat the oil in a wok unttl the oil is very hot, then deep-fry the pastries. a few at a time, for a few seconds, or until crisp and golden brown. Alternatively, you may bake the pastries in a 350°F (180°C) oven for 35 minutes. Makes 26 pieces

36

Preparatton time· 1 hour

Cooktng time. 20 mins

Appet1zers 37

Barbecued Pork

Char S1ew

Bursting with sweet and spicy flavor, this rec1pe is very easy to prepare and makes a tasty treat on its own or when used as a filling for Steamed Buns (page 79) . 12 oz (375 g) boneless pork 3 tablespoons hoisin sauce 3 tablespoons soy sauce 1 tablespoon honey 2 cloves garlic, minced 1/ teaspoon five-spice powder 4

1 Slice the pork 1nto 2 in (5 em) wide strips and place in a shallow dish. 2 Combine the remaining ingredients and pour over the pork. Marinate in the refrigerator for at least 4 hours. Remove the pork and place 1n a foil-lined pan, reserv1ng the mannade. 3 Bake the pork at 350°F (180°C) for 30 minutes, turning and basting with the reserved marinade every 10 minutes. Thinly slice and serve. Serves 4

Preparation t1me· 5 m1ns + 4 hours mannat1ng lime

Cook1ng lime 30 m1ns

Drunken Chicken This classic cold dish stimulates the appetite before the main course-a great way to use leftover chicken! 2 chicken breasts or 1/ 2 chicken 1/ teaspoon salt 4 1/ teaspoon freshly ground black 4 pepper 3f 4 cup (180 ml) chicken stock 3 tablespoons rice wine or sake 2 tablespoons soy sauce 1 teaspoon sugar 1 tablespoon grated ginger Pinch of ground white pepper 3 spring onions, sliced

1 L1ne a medium-sized bamboo steamer with damp paper towels and set in a wok or large pan filled about 1J3 full of water (water should not touch the bottom rack of the steamer). Heat the water over high heat. 2 Season the chicken with salt and pepper and place in the steamer. Steam for 30 to 40 minutes, or unt1l cooked through Remove from the steamer. remove the skin, slice into bite-sized pieces, and set aside. 3 Combine the stock, rice wine, soy sauce, sugar, gmger, and white pepper in a large glass jar or bowl. Add the chicken and marinate at least 4 hours. Serve chilled, garn1shed with spring onion , w1th small bowls of Sesame Sauce (page 25) and Ginger and Soy Dip (page 25). Serves 4-6 Preparation lime 5 m1ns + 4 hours mannat1ng t1me Cook1ng lime 30-40 mins

Crispy Fried Tofu Tender blocks of tofu 1n a light, crispy coating served with a hot and sweet sauce. 1 lb (450 g) firm tofu 1/ cup (80 g) flour 2 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 eggs, lightly beaten 1 cup (70 g) unseasoned breadcrumbs Oil for deep-frying 2 spring onions, sliced

Dipping Sauce cup (125 ml) water 1 cup (200 g) sugar 1/ cup (125 ml) rice vinegar 2 1 fresh red chili, deseeded and minced 3 cloves garlic, minced 2 tablespoons plum sauce or apricot jam 1/ 2

1 To make the Dipping Sauce, combine the water. sugar, and rice v1negar 1n a small pan. Bring to a boil, reduce heat to low and cook until thick, about 30 minutes Stir in the remaining Sauce ingredients, remove from the heat, and leave to cool. 2 Drain the tofu and wrap in several layers of paper towels, applying light pressure to remove the excess liquid. Cut 1nto 2 1n (5 em) cubes and set aside. 3 Mix the flour, salt, and pepper in a small bowl. Dredge the tofu pieces in the flour mixture, d1p in the beaten egg, and coat with the breadcrumbs. 4 Heat the oil 1n a wok over medium-high heat and deep-fry several pieces of tofu at a t1me until golden brown, about 5 seconds per side. Remove from the oil with a slolted spoon and drain on paper towels Repeat until all the tofu pieces are fried. Top the tofu with sliced spring onion and serve with the Dipp1ng Sauce. Serves 4

Preparat1on time: 10 m1ns

Cook1ng t1me· 30 m1ns

Appetizers 39

Hot and Sour Soup

I jCll Xlarl Suan La Tang

Th1s tangy S1chuan favonte comb1nes tofu and dried mushrooms, but you can mod1fy 11 by add1ng cooked shnmp, ch1cken or pork Ch1h 011 makes a n1ce cond1ment for th1s soup. and a touch of black v1negar or balsam1c v1negar may be added when serv1ng for extra z1ng. 4 cups (1 liter) chicken or vegetable stock 1 teaspoon salt 1 teaspoon sugar 1/ tablespoon grated ginger 2 1/ cup (60 g) fresh or frozen green peas 2 1 large tomato, diced 8 oz (250 g) soft tofu, diced 4 large fresh shiitake mushrooms, diced; or 4 dried black Chinese mushrooms, soaked in warm water, stems discarded, and caps diced 2 dried wood ear mushrooms, soaked in water and thinly sliced (optional) 2 tablespoons soy sauce 2 tablespoons black vinegar 1 teaspoon sesame oil 1/ teaspoon freshly ground black pepper 2 1/ teaspoon ground Sichuan peppercorns or sansho pepper 2 2 eggs, beaten 2 tablespoons cornstarch blended with 2 tablespoons water 4 spring onions, sliced Pinch of ground white pepper Chili oil, to serve (optional) Black vinegar, to serve (optional)

1 Bnng the stock to a bo1l1n a large pot Add the salt sugar. g1nger peas. tomato tofu. and mushrooms Return to a bo1l and s1mmer for 3 minutes 2 Add the soy sauce. v1negar. sesame oil. black pepper. and Sichuan pepper. and st1r Slowly drizzle the beaten eggs 1nto the soup and let s1t for 1 m1nute. Do not st1r 3 Stir the cornstarch m1xture. then pour 1t slowly 1nto the s1mmenng soup while st1rr1ng gently. Keep st1rnng until the soup thickens. S1mmer for 1 more m1nute, then turn off the heat 4 Serve hot, garn1shed w1th spnng omons and white pepper. Add a few drops of ch1h 011 and black vmegar. 1f des1red Serves 4

Preparat1on lime 30 m1ns

Cook1ng t1me 10 m1ns

Soups 41

Sweet Corn and Crab Chowder A comforting homestyle soup that can be made with fresh or frozen corn kernels, or with canned cream-style corn for a thicker consistency.

1 tablespoon oil 1 tablespoon rice wine or sake 2 thin slices of ginger 4 cups (1 liter) vegetable or chicken stock 5 dried black Chinese mushrooms, soaked in water for 20 minutes, stems discarded, and caps diced; or 8 button mushrooms, diced 1 small carrot, peeled and diced 1 cup (250 g) fresh or frozen sweet corn kernels, or 1 can (12 oz/350 g) cream-style corn 2 tablespoons fresh or frozen green peas 11 cup (100 g) cooked crab meat, or 2 minced chicken 3 tablespoons cornstarch blended with 3 tablespoons water 11 teaspoon freshly ground black 4 pepper 1 teaspoon sesame oil

1 Heat the oil in a wok over medium-high heat , then add the rice wine and ginger, letting it sizzle before adding the stock. Bring to a boil. 2 Add the mushrooms and carrot, simmer for 5 minutes, then add the corn, peas. crab meat, and salt. Simmer for another 5 minutes. 3 Stir in the cornstarch mixture, stirring until the soup thickens. Season with pepper and sesame oil before serving. Serves 4

Preparation time: 30 mins

Cooking time: 20 mtns

Tofu and Spinach Soup A pure and simple soup that goes well with any meal. 4 cups (1 liter) chicken or vegetable stock 11 cake (125 g) soft tofu, cubed 2 1 tablespoon soy sauce 4 oz (125 g) spinach, washed, tough stems discarded, and leaves coarsely chopped '14 teaspoon ground white pepper

1 Bring the stock to a boil in a pot. Add the tofu and soy sauce and simmer for 2 minutes. 2 Add the spinach, cook for 2 minutes, then season with pepper and serve. Serves 4

Preparation time: 5 mins

Cooking time. 10 mins

Egg Drop Soup A traditional favorite. Ribbons of cooked egg swirled in a savory stock topped with a handful of spring onions. 4 cups (1 liter) chicken stock 1 tablespoon grated ginger 1 tablespoon soy sauce 1 tablespoon cornstarch, blended with 2 tablespoons water 2 eggs, lightly beaten Pinch of salt and white pepper 4 spring onions, sliced, to garnish

42

1 Bring the chicken stock, ginger, and soy sauce to a boil in a saucepan. Add the cornstarch mixture, reduce the heat and bring the soup to a simmer. 2 Slowly pour in the beaten eggs, stirring constantly in the same direction . Turn off the heat and season with salt and pepper. Garnish each bowl of soup with a small handful of spring onions. Serves 4

Preparalton ttme: 5 mtns

Cooktng time: 15 mins

Fragrant Beef Noodle Soup Cinnamon and star anise give this broth a wonderfully aromatic undertone which perfumes the kitchen and warms the body. 2 1/ 2 lbs (1 1/ 4 kgs) beef short ribs or beef shank 7 cups (13/ 4 liters) water 1/ cup (90 ml) soy sauce 3 1/ cup (60 ml) rice wine or sake 4 1 tablespoon sugar 2 in (5 em) ginger, peeled and sliced 5 spring onions 3 cloves garlic, crushed 1 cinnamon stick 2 star anise pods 8 oz (250 g) bok choy 6-8 large dried black Chinese mushrooms, soaked in water, stems discarded and caps sliced 8 oz (250 g) dried rice vermicelli, soaked in water for 15 minutes, then drained Spring onions, thinly sliced, to garnish Fresh coriander leaves (cilantro), to garnish 1 teaspoon sesame oil Chili oil, to taste

44

1 In a large pot, combine the short ribs, water, soy sauce, rice wine, and sugar, and bring to a boil. Reduce to a simmer, skimm1ng the froth from the surface of the soup. Add the ginger, spring onion. garlic, cinnamon. and star anise. and s1mmer covered for 1 hour, or until the meat is tender, skimming the froth at regular intervals. 2 While the broth is simmering, blanch the bok choy briefly in boiling water, then drain and set aside. 3 Remove the ribs and slice the meat, discarding the fat and bones. Set the meat aside. Strain the broth and return it to the pot. Skim the fat from the surface of the soup with a large spoon. then add the mushrooms and simmer covered for 10 minutes. 4 Place some rice vermicelli , meat and bok choy in individual soup bowls, then ladle in some hot soup and mushrooms. Garn1sh with spring onion and fresh coriander leaves, and sprinkle each bowl with a little sesame oil and chili oil. if using. Serve with a dish of Pickled Green Chili (page 24). Serves 6

Preparation time· 20 m1ns

Cooking t1me: 1 hour 10 m1ns

Soups 45

Delicate White Fish Soup F1rm. fresh white fish and baby bok choy simmered m a fragrant broth-qu1ck to prepare and dehc1ous! 6 oz (180 g) white fish, thinly sliced 1 teaspoon cornstarch 1/ tablespoon oil 2 2 teaspoons sesame oil 3 cloves garlic, minced 1 in (2 1/ 2 em) ginger, bruised 2 tablespoons rice wine or sake 4 cups (1 liter) chicken or vegetable stock 1/ cup (50 g) sliced bok choy 2 1/ tablespoon soy sauce 2 1/ teaspoon salt 2 1/ teaspoon freshly ground black 2 pepper 2 spring onions, sliced

1 R1nse the f1sh and pat 11 dry w1th paper towels Spnnkle the f1sh with the cornstarch and sel as1de 2 Heat both the 01ls 1n a pot over high heat Add the garlic and st1r-fry for 30 seconds, then add the g1nger and rice w1ne. and st1r bnskly Pour 1n the stock and bnng to a boll 3 Add the bok choy. soy sauce salt. and pepper to the pot and bnng to a boil Add the hsh and s1mmer for 4 to 5 m1nutes Serve hot and garn1sh With spnng on1ons Serves 4

PreparatiOn t1me 5 m1ns

Cook1ng lime 15 m1ns

Chicken and Ginseng Soup Medicinal herbs are often cooked w1th ch1cken to make a soup that IS regarded as be1ng Important for 1ts restorative value. This soup, with g1nseng and boxthorn bernes. IS not only tasty, but IS good for the k1dneys, lungs. eyes. and general health 1 whole chicken (about 2 1/ 2---3 lbs (1 1/ 4- 1 1/ 2 kgs), quartered

6 cups (1 1/ 2 liters) water 2 in (5 em) ginger, sliced 4 cloves garlic, peeled 1 ginseng root, about 3J4 oz (25 g) or 2 tablespoons sliced ginseng root 1 tablespoon boxthorn berries (optional) Pinch of ground white pepper

1 Clean the ch1cken and remove the sk1n and fat 2 Bring the water to a bo1l 1n a large stock pot Add all the 1ngred1ents. except for the wh1te pepper and return to a boil S1mmer uncovered over low heat for about 30 m1nutes. sk1mm1ng off any foam that nses to the surface S1mmer covered for another 30 m1nutes 3 Serve p1p1ng hot w1th ground wh1te pepper and soy sauce on the side

Note: Fresh ginseng roots are available in Asian food markets and dried roots are usually available from Chinese apothecaries The powdered or ground vanety from pure g1nseng tea bags IS a good alternative. Serves 4

Preparation t1me 5 m1ns

Cooking t1me 1 hour

Soups 47

Winter Melon Soup

Dong Gua rang

Winter melon looks like a small. green or brown watermelon, and IS believed to be very y1n~leans1ng and cooling for the body and good for the sk1n Be sure to use good fresh ch1cken stock as that. along w1th the delicate w1nter melon. 1s the predominant flavor of th1s soup 2 lbs (1 kg) winter melon 4 cups (1 liter) chicken stock 1 in (2 1/ 2 em) ginger, peeled and sliced 4 oz (120 g) straw or button mushrooms 6 asparagus spears, cut into bite-sized pieces 1/ cup (60 g) cooked crabmeat 4 1/ cup (125 g) shredded cooked chicken 2 Pinch of white pepper 1/ teaspoon salt 4 1 spring onion, thinly sliced 1 tablespoon minced fresh coriander leaves (cilantro)

1 Peel the w1nter melon and remove the seeds and f1bers Cut the flesh into small cubes and set as1de 2 Bnng the stock to a boll 1n a pot. then add the w1nter melon. ginger mushrooms. asparagus, crabmeat. and ch1cken. and return to a bo11 Lower the heat and s1mmer for 10 m1nutes covered 3 Add the salt and wh1te pepper and garn1sh w1th spnng on1on and fresh conander leaves

Note. A whole, hollowed out Winter melon makes an 1mpress1Ve presentation for th1s soup when decoratively carved Serves 4

Preparat1on t1me tO m1ns

Cook1ng lime 10 m1ns

Soups 49

Classic Fried Rice This dish can be made with just about any meat and vegetable leftovers you have on hand. A sliced red chili or bits of bell pepper or asparagus add a wonderful zing . Serve with tangy pickles or Hunan Chili Relish. 4 cups (500 g) cooked rice, cooled to room temperature, or in the refrigerator 3 teaspoons oil 2 eggs, lightly beaten 8 fresh medium shrimp, peeled, deveined, and diced 1/ cup (60 g) thinly sliced chicken or 2 pork 2 dried Chinese sausages (60 g), thinly sliced on the diagonal 4 spring onions, thinly sliced 1 fresh red chili, deseeded and minced (optional) 1/ cup (40 g) diced bell pepper or 2 asparagus or green peas or sliced cabbage 1/ teaspoon salt 4

1 Break up the rice grains with a fork, or with your hands. and set as1de. 2 Heat 1 teaspoon of oil 1n a wok. Pour in the beaten eggs and cook until set. Break the omelet into small pieces with a spatula, then remove from the wok and set aside. 3 Heat the remaining oil over high heat 1n the wok and stir-fry the remaining ingredients, except for the rice and salt. for 2 minutes. Add the rice and salt and stir-fry for another 4 to 5 m1nutes. turning constantly to brown the rice. Add the fried egg and serve with Hunan Chili Relish (page 23) . Note: If you don1 have Chinese sausages, any kind of sausage, ham or bacon can be substituted. Serves 4-6

Preparat1on t1me: 5 mtns

Cook1ng hme. 5 mins

Vegetarian Fried Rice Red beans or peas. and tofu make this dish nutritionally complete; salted black beans and chilies pack it full of flavor. 4 cups (500 g) cooked rice, cooled to room temperature, or in the refrigerator 2 tablespoons salted black beans or black bean chili paste 6 oz (180 g) extra firm or pressed tofu or dried tofu skin, cut into thin strips 2 teaspoons soy sauce 3 tablespoons oil 3 red and green chilies, deseeded and minced 3 cloves garlic, sliced 1 small onion, minced 6 asparagus spears, cut into 1 in (2 1/ 2 em) pieces 2 tablespoons cooked red azuki beans or 1/ 2 cup (60 g) fresh or frozen green peas 1/ cup (50 g) fresh bean sprouts 2 1/ teaspoon salt 4 1/ teaspoon ground white pepper 4 1/ cup (40 g) diced bell pepper or 2 thinly sliced cabbage or broccoli stems

50

1 Break up the rice grains with a fork or with your hands, and set aside. Soak the black beans tn warm water for 10 minutes, drain, and set aside. 2 Place the tofu or tofu skin into a bowl, add the soy sauce and marinate for 5 minutes. Heal 2tablespoons of the oil in a wok over high heat and stir-fry the tofu or tofu skin until brown, about 5 minutes. Remove from the wok and set as1de. 3 Reduce the heat to medium-high and add the remaintng oil to the wok. Stir-fry the chilies, bell pepper or cabbage, garlic, and onion for 1 minute, then add the asparagus, black beans, azuki beans or peas, and bean sprouts, and stir-fry for another minute. Add the nee and tofu and season with salt and pepper. mixing well. Serve with Hunan Chili Relish (page 23) Serves 4-6

PreparatiOn t1me: 5 m1ns

Cook1ng ltme. 7 m1ns

St1r-fried R1ce Vermicelli The flavor of th1s sahsfy1ng vegetarian dish is brightened with a squeeze of fresh lime JUice and a dollop of chill sauce. or a s1de d 1sh of P1ckled Green Chili. 8 oz (250 g) dried rice vermicelli 3 long, narrow sticks of dried tofu skin 3 tablespoons oil 3 cloves garlic, minced 1 in (2 em) ginger, thinly shredded 12 dried black Chinese mushrooms, soaked in 1 cup (250 ml) of hot water for 20 minutes, stems discarded, and caps sliced; liquid reserved 10 oz (300 g) cabbage, sliced into very thin ribbons 1 carrot, peeled and grated 2 tablespoons soy sauce 2 teaspoons sugar 1 teaspoon salt 1/ teaspoon ground white pepper 2 2 tablespoons mushroom sauce 1 cup (125 g) fresh bean sprouts 3 spring onions, cut into lengths 1 teaspoon sesame oil 1 fresh red chili, sliced, to garnish 1 lime, cut into wedges, to garnish

52

1 Soften the verm1celli by soak1ng 11 1n enough water to cover. then drain and set aside. Soften the dned tofu sk1n by nnsing in water. then slice it into thin strips. 2 Heat 1 tablespoon of the oil1n a wok over med1um-h1gh heat, stir-fry the tofu skin for 5 m1nutes until cnspy, then remove and set as1de. 3 Heat 2 tablespoons of the 011 1n a wok and stir-fry the garlic and g1nger for 30 seconds. Add the mushrooms and stir-fry for 1 m1nute Add the cabbage and 112 cup {125 ml) of the reserved mushroom liqUid, and cont1nue to st1r-fry until the cabbage IS slightly softened 4 Add the dra1ned verm1celh, carrot. soy sauce. sugar. salt, pepper. mushroom sauce. and another 112 cup (125 ml) of the reserved mushroom liqUid St1r-fry for 5 m1nutes. then st1r 1n half of the tofu sk1n bean sprouts spnng on1ons and sesame 011, and m1x well Garn1sh wtth the rema1ntng tofu sktn and red chtli, and serve wtth wedges of hme. bottled chtli sauce. or a stde dtsh of Ptckled Green Chth (page 24) Serves 4

Preparation trme 20 mrn

Cookrng trme 20 mrns

Longevity Noodles Symbohztng long hfe. longevtty noodles are often served on btrthdays and at Ch1nese New Year celebrations This qu1ck version 1s charactenzed by its pure and simple flavors, and the crunch of snow peas. 10 dried black Chinese mushrooms, soaked in 1 cup (250 ml) of hot water for 20 minutes, stems discarded and

caps sliced; liquid reserved 1 teaspoon sesame oil 4 tablespoons soy sauce 2 tablespoons oil 11/ 2 teaspoons salt 1 teaspoon sugar 4 oz (125 g) snow peas, ends trimmed 4 oz (125 g) bamboo shoots, sliced lengthwise (optional) 1 tablespoon grated ginger 1 lb (500 g) fresh egg noodles 8 Chinese chives or spring onions, cut into lengths Pickled Green Chili (page 24), to serve

1 Combine 1/ 4 cup (60 ml) of the reserved mushroom l1qu1d with the

sesame 011and soy sauce and set as1de 2 Bnng a pot of salted water to a boil over h1gh heat and cook the noodles tor 1 minute. Dra1n, nnse w1th cold water, and set as1de 3 Heat 1 tablespoon of 011 1n a wok over h1gh heat and add the mushrooms, salt and sugar St1r-fry tor 2 m1nutes. then add the snow peas and bamboo shoots. 1f us1ng, and continue to st1r-try tor 1 mmute Remove from the wok and set as1de 4 Add another tablespoon of 011 to the wok. st1r-try the g1nger for 30 seconds then add the noodles reserved mushroom hqUid, and the vegetables stlrfned earlier Spnnkle w1th spnng on1ons and serve w1th a small d1sh of P1ckled Green Chill (page 24) Serves 4

Preparat1on 11me 20 m1ns

Cookmg 11me 8 m1ns

A1ce and Noodles 53

Stir-fried Noodles with Shnmp and Pork Very fine. fresh wheat flour noodles. like angel ha1r pasta. are used for this d1sh. popular 1n the southern coastal prov1nce of Fu11an. The shnmp stock accents this d1sh w1th the wonderful taste of the sea 10 oz (300 g) small shrimp 1 cup (250 ml) water 1 lb (500 g) fresh wheat flour noodles or 10 oz (300 g) dried rice vermicelli or wheat noodles 2 tablespoons oil 4 shallots, thinly sliced 13 cloves garlic, minced 4 oz (125 g) ground pork 2 cups (500 g) slivered bamboo shoots 1 carrot, peeled and cut into matchsticks 4 dried black Chinese mushrooms, soaked In hot water for 20 minutes, stems discarded, and caps diced 1/ cup (60 g) coarsely chopped Chinese chives 4 2 tablespoons rice wine or sake Pinch of salt and freshly ground black pepper

1 Peel the shnmp Place the heads and shells m a small saucepan w1th the water and bnng to a bo1l Reduce the heat and s1mmer for 10 m1nutes Mash the shells then stra1n and reserve the broth d1scard1ng the shells 2 Blanch the noodles 1n bo11ing water for 1 m1nute Dra1n and set as1de 3 Heat the 011 1n a wok over med1um-h1gh heat Add the shallots and fry until golden brown . about 3 to 4 m1nutes Dra1n, remove the shallots from the wok and set as1de. Reserve the 011 1n the wok. 4 Add the garlic to the wok and stir-fry for 30 seconds Add the shnmp. pork. bamboo shoots carrot mushrooms and ch1ves St1r-fry unt1l the pork and shnmp change color about 3 to 4 m1nutes Pour 1n 1/ 2 cup (125 ml) of the reserved shnmp stock. then add the nee w1ne. salt, and pepper. and s1mmer uncovered for 5 m1nutes, st1rnng occas1onally 5 Add the blanched noodles and st1r- fry for 3 m1nutes. M1x well and serve. Serves 4- 6

Preparation 11me 45 m1ns

Cooktng lime 20 mtns

Rtce and Noodles 55

Chilled Summer Noodles If you'Ve always eaten noodles p1p1ng hot, this dish might seem a little surpns1ng However. ch1iled noodles are a popular summer d1sh 1n Ch1na as well as 1n ne1ghbonng Japan Th1s d1sh 1s qu1ck and easy to prepare and makes a n1ce lunch Try to get fresh wheat noodles for th1s d1sh-they are avatlable 1n most supermarkets 8 oz (250 g) dried or 14 oz (400 g) fresh wheat flour noodles 3J4 cup (75 g) fresh bean sprouts Spring onions, sliced, to garnish Sauce 2 1/ 2 tablespoons grated ginger 5 large cloves of garlic, crushed 1 tablespoon sesame paste or peanut butter 1/ tablespoon oil 2 3 tablespoons soy sauce 2 teaspoons sugar 2 teaspoons black vinegar 1/ tablespoon sesame oil 2 1 teaspoon chili oil

1 To make the Sauce combtne the ingredtents and mix well Alternattvely you may serve all the tngredtents tn small sauces as shown and allow each person to mtx thetr own sauce at the table 2 Cook the noodles accordtng to the package dtrecttons. then dratn well Combtne the noodles wtth the Sauce and bean sprouts. tosstng gently Take care not to break the bean sprouts 3 Garntsh wtth spnng anton and serve tmmedtately. or chtll and serve later Serves 4

56

Preparatton ttme t 0 m1ns

Cooking ttme 3 m1ns

Hot and Spicy Sichuan Noodles

Dan Dan Mran

It's hard to th1nk of any time of day when noodles are not popular 1n Ch1na. they·re eaten for breakfast. as a m~d-mormng snack. for lunch. as someth1ng to keep you going unt1l d1nner. and as a late-n1ght restorative Th1s sp1cy S1chuan favonte IS often sold at street-Side stalls and by mob1le vendors, known as hawkers. 1/ tablespoon Sichuan peppercorns 2 or sansho pepper 11/ 2 tablespoons peanut oil 1 teaspoon oil 8 oz (250 g) ground pork 2 cups (500 ml) chicken stock 1/ cup (125 g) preserved, salted 2 radish, diced 4 tablespoons soy sauce 11/2 tablespoons black vinegar 1 tablespoon minced garlic 2 teaspoons sesame oil 1 teaspoon chili oil 1/ teaspoon ground white pepper 4 1 lb (500 g) fresh wheat flour noodles or 8 oz (250g) dried flat wheat noodles 4 spring onions, finely sliced, to garnish

1 Heat a wok over low heat and dry-fry the S1chuan peppercorns or sansho pepper for 2 to 3 m1nutes unt1l fragrant Add the peanut 011 and cook over low heat for 10 m1nutes to 1nfuse 1t w1th the flavor of the peppercorns Cool. then stra1n the 011, d1scard1ng the peppercorns Set as1de. 2 Heat the oil 1n a wok over h1gh heat and stir-fry the pork for 2 to 3 m1nutes. or unt1l cooked Set as1de 3 Comb1ne the S1chuan peppercorn oil. ch1cken stock. preserved rad1sh soy sauce black v1negar. garlic. sesame 011. ch1h 011 and while pepper 1n a saucepan Keep warm over med1um heat. 5 Bnng a pot of water to a boll and cook the noodles. Fresh noodles w1ll take about 2 m1nutes to cook dned noodles about 4 m1nutes Drain the noodles. d1v1de among 4 large soup bowls and pour 1n the hot broth. Top w1th the pork and garn1sh w1th spnng on1on Serve 1mmed1ately Serves 4

Preparallon 11me 20 m1ns

Cook•ng 11me 15 m1ns

R1ce and Noodles 59

Fragrant Sichuan Eggplant

Yu X1ang 01ez1

Th1s d1sh prov1des a wonderful aromatiC blend of flavors The traditional rec1pe uses ground pork, but you may subst1tute d1ced sh1itake mushrooms for a vegetanan vers1on 10 oz (300 g) eggplant, cut into strips 2 teaspoons salt 1J2 cup (125 ml) oil 6 cloves garlic, minced 3 tablespoons grated ginger 1J2 cup (60 g) lean ground pork or diced shiitake mushroom caps 2 teaspoons Sichuan chili paste 1 teaspoon salted soybeans, mashed Spring onions, sliced, to garnish Fresh coriander leaves (cilantro) , minced, to garnish Sauce 2 teaspoons soy sauce 2 teaspoons rice wine or sake 1 teaspoon sesame oil 1 teaspoon black vinegar 1 tablespoon sugar 1/ teaspoon freshly ground black 2 pepper 2 tablespoons water

1 To make the Sauce, comb1ne the ingredients, then set as1de. 2 Sprinkle the eggplant w1th the salt and let 11 Sit for 10 m1nutes Dra1n away any liqu1d, then rub off any rema1mng salt from the eggplant Squeeze the eggplant to extract any additional liqu1d 3 Heat the oil 1n a wok over h1gh heat until the 011 IS very hot then stir-fry the eggplant for 3 to 4 m1nutes Turn off the heat remove the eggplant from the wok and dra1n on a plate hned w1th paper towels Set as1de 4 D1scard all but 1 tablespoon of the 011, and stir-fry the garhc and g1nger over high heat for 1 m1nute until fragrant Add the pork and continue to stir-fry for 2 minutes. Add the ch1h paste and salted soybeans and cont1nue to stir-fry. 5 Stir in the Sauce. then add the eggplant and st1r-fry until everything IS evenly coated w1th the Sauce Cover and simmer for 3 to 4 m1nutes. or until heated through Garnish w1th the spnng on1on and fresh conander leaves Note: Once the oil1n the wok IS hot, drop 1n a piece of eggplant. If 11 SIZZles and moves around, the oil is hot enough to start cook1ng If not, wa1t a few minutes-the oil must be very hot or the eggplant will turn out greasy. Serves 4

Preparation lime 25 m1ns

Cook1ng t1me 10 m1ns

St1r-fried Vegetables Whatever vegetables you have on hand can be substituted for th1s qUick and easy st1r-fry, wh1ch makes a wonderful s1de to any ma1n d1sh 2 teaspoons oil 3 oz (80 g) snow peas, ends trimmed Pinch of salt 1/ teaspoon sugar 2 8 dried black Chinese mushrooms, soaked in 1/ 2 cup (125 ml) hot water for 15 minutes, stems discarded and caps sliced; liquid reserved 4 oz (125 g) bamboo shoots, sliced 1/ tablespoon grated ginger 2 2 tablespoons rice wine or sake 1J2 teaspoon mushroom oyster sauce 1/ teaspoon sesame oil 2 1/ teaspoon soy sauce 4 Pinch of ground white pepper

1 Heat the oil In a wok over med1um-high heat and stir-fry the snow peas w1th the salt and sugar for 30 seconds Add the mushrooms. bamboo shoots, 1/ 4 cup (60 ml) of the reserved mushroom hqu1d, and the rema1n1ng 1ngred1ents S1mmer for 2 m1nutes. then serve Serves 4

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60

Preparation t1me 20 m1ns

~rag•an1

Cook1ng t1me 5 m1ns

Sdluon f!XlOOI"I S1 I• ed VegetJtlle<". nna Outck Asparagus (rec pe on

St1r-fried Chinese Broccoli with Beef B1te-s1zed pieces of Ch1nese broccoli and succulent beef, st1r-fned in a delic1ous mushroom oyster sauce

1 Mix all the Mannade 1ngred1ents together and comb1ne w1th the beef

8 oz (250 g) beef, thinly sliced 1 tablespoon oil 1/ in (1 em) ginger, thinly sliced 2 1 tablespoon minced garlic 12 oz (350 g) Chinese broccoli (kailan), cut into bite-sized pieces, stems separated from the leaves 1/ tablespoon mushroom oyster 2 sauce

Marinate for 30 m1nutes, or overni ght. 2 Heat 1J2 tablespoon of the oil in a wok over high heat and stir-fry the ginger for 30 seconds, then discard the g1nger. Add the beef to the wok and stir-fry for about 1 m1nute unt1l the beef changes color, then remove the beef from the wok and set as1de 3 Add the rema1n1ng oil to the wok, st1r-fry the garlic for 30 seconds over high heat. then add the broccoli stems and shr-fry for 1 m1nute Add the

Marinade 3 teaspoons soy sauce 2 teaspoons mushroom oyster sauce 1/ teaspoon freshly ground black 2 pepper 1 teaspoon sugar 2 teaspoons rice wine or sake 1 teaspoon cornstarch

Serves 4 Preparation t1me 10 m1ns + 30 m1ns mannaling lime Cook1ng lime 10 m1ns

62

broccoli leaves to the wok and continue to shr-fry 4 Shr in the mushroom oyster sauce and cont1nue to cook for 1 m1nute. then return the beef to the wok, stir, heal through, and serve.

Hois1n-glazed Green Beans Tender-cnsp green beans bathed in a sweet and sp1cy sauce- an 1rres1stable combination' 1 tablespoon oil 1 tablespoon minced garlic

12 oz (350 g) green beans, ends trimmed, halved 3 tablespoons hoisin sauce 11/ 2 tablespoons soy sauce 1 teaspoon sesame oil 2 teaspoons Chili Garlic Sauce (page 25), or 1 fresh red chili, minced

1 Heat the oil in a wok over h1gh heat un111smok1ng. Add the garlic, st1r-fry for 1 m1nute. then gently slide the beans 1nto the wok and stir-fry for 2 minutes 2 Stir 1n the ho1s1n sauce. soy sauce. sesame 011, and Chili Garlic Sauce. Cont1nue to stir-fry for 1 to 2 m1nutes unt1l the beans are cooked and tender-crisp

Note: This recipe is excellent w1th long beans or French green beans, 1f you can find them. Leave the beans to cook covered over med1um heat for an additiOnal 2 to 3 m1nutes 1f you prefer a softer texture. Serves 4

Preparation 11me 5 minS

Cooking lime 7 minS

Vegetables and Tofu 63

Crunchy and Tangy Fresh Lotus Root Salad

MaLa uan ou

The lotus has spec1al assoc1at1on for Buddhists for it 1s sa1d that Gautama Buddha likened man striving to achieve goodness to an exquis1te lotus bloom rising unsullied from the muddy bottom of a lake. This pure, refresh1ng dish is certa1n to lead you to enlightenment. 2 fresh lotus roots, about 8 oz (225 g) 1 tablespoon oil 2 spring onions, sliced 1/ teaspoon salt 2 1 teaspoon sugar 1/ cup (1 25 ml) water 2 1 tablespoon rice vinegar

1 Wash the lotus roots thoroughly, then peel and slice them crosswise into thin round pieces 2 Heat the oil in a wok over h1gh heat and st1r-fry the lotus root, spring on1on, salt, and 1/ 2 a teaspoon of sugar for 3 m1nutes 3 Add the water. cover, then reduce the heat to med1um and allow the lotus root to steam for 5 minutes Remove the lotus root p1eces from the wok with a slotted spoon and transfer them to a serv1ng d1sh Driule w1th some rice v1negar. spnnkle w1th the rema1n1ng sugar. and serve

Note: It is best to purchase fresh lotus roots 1n an Astan food store for th1s d1sh, as canned roots do not have the same flavor and texture. J1cama (bang kuang) IS a good substitute 1f lotus root is unavailable. SeNes 4

64

Preparat1on 11me 5 m1ns

Cook1ng t1me 8 m1ns

Hot and Sour Ch1nese Cabbage Tender-cnsp Ch1nese cabbage, st1r-fned w1th shrimp, and seasoned 1n a hot and tangy sauce. 1 small Chinese cabbage (1 lb/500 g) 1 tablespoon oil 1 fresh red chill, minced 1 tablespoon minced ginger 1 cup (150 g) small shrimp or '14 cup (60 g) dried shrimp 1 teaspoon sesame oil Sauce 2 tablespoons soy sauce 1/ teaspoon salt 2 2 tablespoons sugar 2 tablespoons black vinegar 1 tablespoon rice wine or sake

1 To prepare the Sauce. comb1ne the 1ngred1ents 1n a bowl , then set as1de. 2 Wash the cabbage leaves. d1scard1ng any wilted outer leaves, then dra1n thoroughly Halve each leaf lengthwise. then quarter the halved leaves. Separate the harder stems from the softer leaves and set as1de. If using dned shnmp, soak them f1rst 1n hot water for 15 m1nutes to soften them Dra1n, then chop them 1nto smaller b1ts (a food processor IS a quick and easy way to chop the dned shnmp) 3 Heat the 01l1n a wok over h1gh heat unt1l very hot and st1r-fry the chili and g1nger for 15 seconds . Add the shnmp and stir-fry for another 15 seconds 4 Place the cabbage stems 1n the wok first, st1r-fry for 1 to 2 m1nutes. then add the leaves and st1r-fry for 1 m1nute Sprinkle w1th the sesame oil, m1x thoroughly. and serve w1th nee Serves 4-6

Preparat1on lime 15 m1ns

Cook1ng lime 10 mms

Vegetables and Tofu 65

Tofu-stuffed Vegetables Th1s Cantonese and Hakka favorite is usually stuffed with a shrimp filling. This vegetanan version uses tofu and mushrooms 1nstead of shrimp for the flll1ng and IS excellent with black bean sauce. wh1ch g1ves an emphatiC salty tang to the delicate stuffed vegetables 4 small green or red bell peppers 1 long Asian eggplant or bitter gourd Oil for deep-frying Stuffing 8 oz (250 g) firm tofu, drained 1 clove garlic, minced 3 fresh shiitake mushrooms or 2 dried black Chinese mushrooms, soaked in hot water for 10 minutes, stems discarded, and caps diced 1f4 teaspoon salt 1f 4 teaspoon ground white pepper 1 egg, lightly beaten 1 spring onion, sliced Sauce 1 tablespoon salted black beans, soaked and slightly mashed 1 fresh red chili, deseeded and minced 1 clove garlic, minced 1 tablespoon grated ginger 1 cup (250 ml) chicken or vegetable stock 1 teaspoon soy sauce 2 teaspoons cornstarch, blended with 2 teaspoons water

1 To make the Stuff1ng. mash the tofu then comb1ne 11 w1th the rema1n1ng Ingredients Set as1de. 2 Halve the bell peppers crosswise. and d1scard the wh1te membrane and the seeds Cut the eggplant 1nto short sect1ons of equal length Make a deep sht down the s1de of each short section of eggplant to form a pocket for the stuffing Gently stuff the vegetables 3 Steam the eggplant and bell peppers for 10 m1nutes then dra1n away any excess hqu1d Pat the eggplant and bell peppers dry w1th paper towels 4 Heat the 011 1n a wok over h1gh heat and gently deep-fry the eggplant and bell peppers 1n batches. stuffing side down. for 3 m1nutes. Turn the eggplant and bell peppers stuffing side up, and deep-fry for another 3 m1nutes Ora1n, d1scard the oil, and return the wok to the stove 5 To make the Sauce. add the black beans. chill, garlic and g1nger to the wok and stir-fry for 30 seconds Add the rema1n1ng 1ngred1ents and st1r until thickened Lower the heat to med1um-low, add the eggplant and bell peppers. and s1mmer for 3 m1nutes Serve hot.

Note: Be sure to use a splatter screen when fry1ng as the high water content 1n the vegetables may cause the oil to pop and spatter. Serves 2-4

Prepara!lon lime 10 m1ns

Cook1ng t1me 20 m1ns

Quick Asparagus Fresh asparagus spears bra1sed 1n a delicate broth and topped w1th salty slivers of ham (photo on page 61 )-a feast for the senses' 1 cup (250 ml) water

teaspoon salt teaspoon sugar 8 oz (250 g) young asparagus spears 3J4 cup (180 ml) chicken stock 1 teaspoon rice wine or sake 1 teaspoon soy sauce 1J4 teaspoon sesame oil 1 tablespoon slivered Yunnan or salted Parma ham, to garnish (optional) 1/ 4 1/ 4

66

1 Bring the water, salt, and sugar to a bo1l1n a wok, and blanch the asparagus for 2 minutes Dra1n the water and add the stock, w1ne. soy sauce, and sesame 011 Bnng to a boll and stmmer for 1 m1nute 2 Serve hot. garn1shed w1th shvers of ham Serves 2

PreparatiOn t1me 2 m1ns

Cook1ng t1me 3 m1ns

Ma Po Tofu Th1s IS a claSSIC S1chuan d1sh Ground beef or dned shnmp may be substituted for the pork 1n th1s d1sh. however the dom1nant 1ngredient IS tofu laced w1th pungent S1chuan season1ngs A vegetanan vers1on can be made where the meat IS omitted altogether. and substituted with fresh shiitake or dned black Ch1nese mushrooms. 2 tablespoons salted black beans 1 lb (500 g) firm tofu 2 tablespoons oil 6 oz (170 g) ground pork 1 tablespoon grated ginger 4 tablespoons minced spicy Sichuan pickles (zha cai-optional) 2 cloves garlic, minced 2 tablespoons chili paste 4 spring onions, thinly sliced 1/ cup (125 ml) chicken stock 2 1 tablespoon soy sauce 2 teaspoons cornstarch, blended with 2 teaspoons water 1J2 teaspoon ground Sichuan peppercorns or sansho pepper

1 Cover the black beans w1th water and leave to soak for 10 m1nutes Dra1n then mash slightly w1th a fork and set as1de 2 Drain the tofu, place 11 between 2 plates, and top w1th a we1ght for 10 minutes. Drain any add11ional liqu1d, then d1ce the tofu and set 11 aside. 3 Heat the oil 1n a wok over medium-high heat and st1r-fry the black beans and pork unt1l the meat IS completely browned, about 3 m1nutes Add the g1nger, S1chuan p1ckles (1f us1ng), garlic, chill paste, and half of the spnng on1ons St1r-fry for another 2 m1nutes then add the Chicken stock and tofu S1mmer for 5 m1nutes 4 Add the soy sauce. then pour 1n the cornstarch m1xture and shr unt1l the sauce thickens Spnnkle w1th S1chuan pepper and spnng omon

Note: For a vegetarian version, substitute 6 fresh shiitake or 8 dried black Chinese mushrooms. If using fresh mushrooms, d1scard the stems and dice the caps. If us1ng dned black Chinese mushrooms, soak them in warm water for 15 m1nutes to soften, then dra1n, d1scard the stems, and d1ce the caps. Add the mushrooms 1n step 3 1n place of the meat. The vegetarian vers1on IS much more flavorful 1f sp1cy S1chuan pickles (zha Gal) are added Serves 4

PreparatiOn t1me 20 m1ns

Cook1ng t1me 10 m1ns

Vegetables and Tofu 69

Black Bean Chicken Tender chicken and crisp snow peas simmered in a flavorful, salty black bean sauce. 2 skinless chicken breast fillets (1 lb/ 450 g), cut into strips 1/ tablespoon grated ginger 2 1J2 tablespoon cornstarch, blended with 1 tablespoon rice wine or sake 2 tablespoons oil 4 shallots, diced 1 clove garlic, minced 2 tablespoons black bean and garlic sauce, or 1J3 cup (20 g) salted black beans, soaked and mashed 1/ cup (125 ml) chicken stock 2 1 1/ 2 teaspoons sugar 1 cup (80 g) snow peas (optional)

70

1 Combine the chicken strips with the ginger and cornstarch mixture, and leave to marinate for 10 minutes. 2 Heat the oil in a wok over medium-high heat. When the oil is hot, add the shallots and garlic, and stir-fry for 30 seconds. Add the black bean and garlic sauce (or Chinese black beans) and stir-fry for another 30 seconds. 3 Add the chicken , chicken stock, and sugar and bring to a boil. Reduce the heat to low and simmer for 3 minutes. Add the snow peas, if using , and cook for another 2 minutes, or until the snow peas have softened. Note: If using whole salted black beans, soak the beans in enough hot water to cover for 30 minutes. Rinse, drain, then roughly mash the beans. Serves 4 Preparation lime: 20 m1ns + 10 m1ns mannaling lime Cook1ng t1me: 10 m1ns

Hunan Chicken Salad L1ke 1ts S1chuan cous1n, Hunan CUISine makes liberal use of ch1h peppers The hot and sweet sauce that dresses th1s salad contrasts beautifully w1th the steamed ch1cken and cool. cnsp vegetables 2 chicken breast fillets (1 lb/450 g) 1 small carrot, peeled and grated 1 small cucumber, cut into thin shreds 2 spring onions, sliced 2 tablespoons unsalted, roasted peanuts, coarsely chopped Fresh coriander leaves (cilantro), minced, to garnish Marinade 2 tablespoons grated ginger 2 tablespoons rice w ine or sake 1 teaspoon sugar 1/ teaspoon salt 2

1 M1x all the Mannade 1ngred1ents together, comb1ne w1th the ch1cken

breasts and set as1de for 30 m1nutes 2 In the meantime. comb1ne the Sauce 1ngred1ents and bnng to a boil 1n a small saucepan Remove from the heat and set as1de 3 When the ch1cken IS fln1shed manna!lng, dra1n, then place on a plate 1n a steamer and steam for 8 to 10 m1nutes Remove the ch1cken and shred 11 1nto th1n stnps 4 Arrange the carrot and cucumber on a platter and top w1th the shredded ch1cken. spnng omon. and peanuts Spoon the Sauce over the salad and garn1sh w1th the m1nced fresh conander leaves Serves 2--4 Preparation t1me 20 m•ns + 30 m1ns mannat.ng l•me Cook•ng t1me 10 m1ns

Sauce 1/ cup (60 ml) chicken stock 4 2 tablespoons soy sauce 1 1/ 2 tablespoon black vinegar 1 teaspoon sesame oil 2 teaspoons sugar 1/ teaspoon Chili Garlic Sauce (p 25) 2 Poultry 71

Fried Chicken in a Tangy Hot Sauce Crisp. yet tender morsels of ch1cken st1r-fried w1th a sweet-sour ch11i sauce. perfect w1th steamed broccoli. 12 oz (350 g) boneless, skinless

chicken, cut into bite-sized pieces Pinch of salt and pepper 1/ cup (60 g) cornstarch, blended 4 with 1/ 2 cup (125 ml) water Oil for deep-frying 1 tablespoon oil 2 fresh red chilies, deseeded and minced 2 cloves garlic, minced 2 teaspoons grated ginger 1f 4 cup (60 ml) chicken stock 1 tablespoon black vinegar 1 tablespoon sugar 1f 2 tablespoon soy sauce 1/ cup (60 ml) rice wine or sake 4 2 teaspoons cornstarch, blended with 2 teaspoons of water Fresh coriander leaves (cilantro), coarsely chopped, to garnish

1 Season the chicken pieces by combtn1ng w1th the salt and pepper. In a small bowl, blend the cornstarch mixture with 2 teaspoons of oil. Coat the chicken p1eces w1th the cornstarch m1xture. 2 Heat the oil in a wok and deep-fry the ch1cken over h1gh heat until crisp and golden. Dra1n on paper towels. then set the chicken aside. Discard the oil. 3 Heat 1 tablespoon of fresh 011 1n the wok and st1r-fry the ch1hes for 30 seconds Add the garlic and g1nger. st1r-fry for 30 seconds. then add the rema1n1ng 1ngred1ents. except for the cornstarch m1xture and the conander leaves. Stir to heat through 4 Add the cornstarch m1xture and cont1nue to st1r until the sauce thickens. then add the chicken p1eces. coaling thoroughly Garn1sh w1th fresh conander leaves and serve with a bowl of steamed broccoli Note: The first step in the recipe 1s a techmque called "velvellng"-coa!lng the ch1cken w1th a b1t of oil prevents 1t from dry1ng up dunng deep-fry1ng, while the cornstarch acts as a natural tendenzer. Serves 4

72

Preparation ttme 10 m1ns

Cook1ng t1me 20 m1ns

Braised Chicken Wings in Plum Orange Sauce Ch1nese ch1cken w1ngs are usually deep-fned and then bra1sed 1n sauce-th1s rec1pe IS an eas1er. healthier vers1on of th1s favonte d1sh. 2 1/ 2 lbs (1 1/ 4 kgs) chicken wings 1 tablespoon soy sauce 1 teaspoon salt 2 tablespoons rice wine or sake 2 tablespoons grated ginger 2 tablespoons hoisin sauce 1 tablespoon cornstarch Fresh spring onions, sliced, to garnish Plum Orange Sauce cup (125 ml) plum sauce cup (125 ml) orange tangerine juice

1/ 2 1/ 2

1 To make the Plum Orange Sauce, comb1ne the Ingredients and set aside 2 Combine the ch1cken wings w1th all the other ingredients. except for the spring onions and mannate for 30 m1nutes 3 Preheat the oven to 400•F (200 C) Place the ch1cken w1ngs 1n the oven for 15 minutes Remove from the oven and pat wrth paper towels to remove the excess 011 4 Pour the Plum Orange Sauce over the w1ngs, us1ng tongs to turn and coat thoroughly. Return the wings to the oven and bake for another 15 minutes. or until cooked Garn1sh wrth spnng on1ons and serve

Note: 1 cup (250 ml) of unsweetened p1neapple JUICe may be substituted for Plum Orange Sauce for a lighter version of this rec1pe Serves 4 Preparat1on lrme 10 m1ns + 30 m1ns mannallng t1me Cookrng trme 45 m1ns

Poultry 73

Kung Bao Chicken with Dried Chilies Dned chilies. Sichuan peppercorns. and garlic give th1s popular dish a triple punch of 1ntense flavor and spice 2 tablespoons oil 6 dried chilies, deseeded and cut into 1J2 in (1 em) pieces 10 Sichuan peppercorns 1 in (2 1/ 2 em) ginger, thinly sliced 6-10 cloves garlic, peeled 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces 4 spring onions, sliced into short lengths 1/ cup (30 g) dry-roasted, unsalted peanuts (optional) 4 Spring onion, sliced, to garnish Sauce cup (150 ml) chicken stock 2 tablespoons soy sauce 2 tablespoons rice wine or sake 3f4 teaspoon black vinegar 2 teaspoons sesame oil 2 teaspoons sugar 1 1/ 2 teaspoons cornstarch 2f 3

1 Make the Sauce by comb1n1ng the ch1cken stock. soy sauce. rice w1ne.

black v1negar. sesame 011. sugar. and cornstarch 1n a small bowl Set as1de 2 Heat the 011 1n a wok over h1gh heat until very hot Add the dned chilies and stir-fry for 30 seconds. or unt1lthey are almost black and start to smoke. Remove the ch1hes and set as1de. Add the S1chuan peppercorns and garlic cloves to the wok and sllr-fry for 1 minute. Add the ginger and st1r-fry lor another 30 seconds. Add the ch1cken to the wok and stir-fry for 3 to 4 m1nutes. or unt1l 11 completely changes color 3 Add the spnng on1on and the Sauce Mix well Reduce the heat and s1mmer for 2 m1nutes. st1rnng continuously St1r in the peanuts. 1f us1ng. and garn1sh w1th spnng on1on Note: Turn on the exhaust fan in your kitchen, or open a window before scorching the ch1hes as this step releases a pungent smoke. Serves 4

Preparation t1me 10 m1ns

Cook1ng lime 10 m1ns

Poultry 75

Sweet and Sour Shandong Chicken Th1s dish from the northeastern province of Shandong features a sweet, garlicky sauce w1th a subtle hot and sour flavor. 1 tablespoon oil 4 cloves garlic, minced 2 lbs (1 kg) boneless, skinless chicken breast, cut into bite-sized pieces 1 spring onion, white part only, slivered

Sauce 1 fresh red chili, deseeded and sliced 4 cloves garlic, sliced 1 teaspoon chili paste 1 cup (250 ml) chicken stock 1 tablespoon soy sauce 1J 4 cup (60 ml) rice vinegar 3 tablespoons sugar or honey

1 Comb1ne the Sauce 1ngred1ents 1n a saucepan and bnng to a boil slowly over med1um-h1gh heat Simmer for 2 minutes, turn off the heat and set as1de 2 Heat the 011 1n a wok over med1um-h1gh heat. Add the garlic and st1r-fry until brown and crisp, about 3 to 4 m1nutes. Remove the garlic from the wok and set aside Increase the heat to h1gh, add half the ch1cken and st1r-fry for about 5 m1nutes. or unt1l browned and cooked through Remove from the wok and dra1n on paper towels. then repeat w1th the rema1mng ch1cken 3 Return all the ch1cken to the wok, add the Sauce and m1x well Serve on a platter garn1shed w1th the cnspy fned garhc and slivered spnng on1on Note: The photo at nght shows a more elaborate version of this dish. To prepare this version, use 1 large, whole chicken (3 lbs/1,/ 2 kgs) Bring a large pot of water to a boil and poach the ch1cken for 30 minutes Drain and dry thoroughly Deep-fry the whole chicken for 5 minutes on each s1de, then remove from oil and dra1n. Cut the ch1cken into bite-sized p1eces and arrange on a serving platter. Pour the Sauce over the chicken and serve. Serves 4

76

Preparation time 5 m1ns

Cook1ng t1me 17 m1ns

Tea-smoked Duck Pekmg Duck IS one of the most famous Ch1nese duck preparations although many conno1sseurs prefer the S1chuan style of smok1ng duck. Morsels of smoked duck meat and spnng on~ons are tucked 1nto steamed buns (man tou), smeared w1th a tangy sauce and seNed with a S1chuan peppercorn d1p. 1 duck (6 lbs/3 kgs) 1 tablespoon salt 1 teaspoon ground Sichuan peppercorns or sansho pepper 3 spring onions 3 in (8 em) ginger, sliced 1/ cup {125 ml) rice wine or sake 2 3f4 cup (60 g) tea leaves 4 bay leaves 4 star anise pods 3 cinnamon sticks Oil for deep-frying Spring onions, sliced, to garnish Sauce 1/ cup (125 ml) hoisin sauce 2 1f2 teaspoon ground Sichuan peppercorns or sansho pepper 1 teaspoon sesame oil 1 teaspoon oil Sichuan Peppper and Salt Dip 2 teaspoons ground Sichuan peppercorns or sansho pepper 1 teaspoon salt 1/ teaspoon sugar 2

Steamed Buns

Note: To m1n1m1ze smoke 1n the kitchen, be sure to run your exhaust fan, and do not remove the lid from the wok until the smok1ng of the duck has been completed. Serves 4

Preparatton ltme 20 mtns

Cooktng lime 2 hours 35 mtns

Man Tou

11/ 2 teaspoons active dry yeast 1/ cup (125 ml) warm water 2

cup (50 g) superfine (caster) sugar 2 cups (250 g) all-purpose flour, sifted 3 teaspoons oil 1/ 4

1 Comb1ne the Sauce ingredients and place 1n a w1de, shallow saucer 2 Comb1ne the S1chuan Pepper and Salt D1p 1ngred1ents 1n a small bowl and set as1de 3 Wash the duck thoroughly and pat 11 dry Rub the duck 1ns1de and out w1th the salt and ground Sichuan pepper Place the spring on1ons and the g1nger 1ns1de the cav1ty and place the duck on a heatproof plate Pour the nee wme over the duck and steam for 1 hour and 15 m1nutes 1n a large steamer Remove from the steamer, then dra1n and set as1de. 4 Place the tea leaves. bay leaves, star an1se and c1nnamon 1n a dry wok over h1gh heat Once the leaves start to smoke, reduce the heat to med1um. and place a rack over the smok1ng ingredients Place the duck on the rack. cover w1th a t1ght-fltling hd and leave to smoke for 10 mmutes 5 Preheat the oven to 350 F (180 C). Place the duck 1n a roast1ng pan and roast for 1 hour. 6 Heat the 011 1n a wok over h1gh heat. Add the duck and deep-fry for 10 m1nutes. turn1ng the duck over after 5 m1nutes Dra1n and cut 1nto serv1ng p1eces Garnish w1th spnng on1on and serve w1th the Sauce. Steamed Buns (rec1pe below) . and Sichuan Pepper and Salt D1p.

1 Comb1ne the yeast w1th 2 tablespoons of warm water 1 teaspoon of sugar, and 1 teaspoon of flour 1n a small bowl. M1x and stand 1n a warm place unt1l frothy, about 15 m1nutes 2 Comb1ne the remaining flour and sugar 1n a large bowl Add the yeast m1xture. rema1n1ng warm water. and 2 teaspoons of 011 M1x well and knead for 3 m1nutes Place 1n an 01led bowl and stand 1n a warm place for 1 hour 3 Punch down the dough and knead on a floured board unt1l smooth, about 5 m1nutes P1nch off lumps of dough about the s1ze of a golf ball and roll out to c1rcles of about 3 in (7 1/ 2 em) in diameter 4 Brush the center of each c1rcle with a touch of 011. fold the Circle 1n half, then 1n half aga1n to form a quarter-c1rcle Use the lines of a fork to slash the curved edge of the dough, so that the dumpling w111 resemble a flower after steam1ng 5 Place the buns 1n a bamboo steamer lined w1th damp paper towels and steam for 5 m1nutes. Makes 16

Preparatton lime t hour 30 mtns

Cooktng lime: 5 mtns

Poultry 79

Beggar's Chicken According to legend, this dish was created by a poor man who stole a chicken. He was about to cook 11 on a fire when the landowner passed by To conceal 11, he hastily wrapped the chicken 1n mud and tossed 11 on the f1re. Later. when the landowner had passed. he broke open the mud cas1ng to find a succulent b1rd cooked 1ns1de. Th1s more refined vers1on features a savory stuff1ng and encases the ch1cken 1n dough. 1 large chicken, about 3 lbs (1 1/ 2 kgs) 2 dried lotus leaves (optional) 2 tablespoons oil Stuffing 5 oz (150 g) pork, finely shredded 3 1/ 2 oz (100 g) salted mustard cabbage (mel cat) 5 dried black Chinese mushrooms, soaked and diced 3 tablespoons grated ginger 2 spring onions, sliced 1 teaspoon sugar 2 teaspoons soy sauce 2 tablespoons rice wine or sake Dough 5 cups (1 kg) flour 2 cups (500 ml) warm water

1 Preheat the oven to 350"F (180 C) 2 Comb1ne the Stuff1ng 1ngred1ents 1n a bowl and set as1de R1nse the ch1cken 1nside and out w1th cold water and pat dry w1th paper towels Gently stuff the chicken w1th the Stuff1ng, then close the cav1ty w1th a toothpick or wooden skewer. thread1ng 1n and out Wrap the chicken in the lotus leaves. if us1ng and set as1de 3 To make the Dough. place the flour 1n a large bowl and gradually add the water while m1x1ng the dough and water together at the same t1me. When all the water has been added. knead the dough for 2 m1nutes. 4 L1ghtly 011 a clean surface, then 011your hands and rub over the dough to l1ghtly coat 11 1n 011 Roll the dough 1nto a rectangle. large enough to enclose the ch1cken Place the lotus-wrapped chicken 1n the center of the dough and wrap to enclose the ch1cken. p1nch1ng the seams of the dough to seal 5 Place the ch1cken on a bak1ng sheet or roast1ng pan. and bake 1n the preheated oven for 3 hours. or until the dough is golden brown Remove the dough from the ch1cken and serve the chicken whole at the dining table. w1th Ginger GarliC Sauce (page 24) Note. Lotus leaves are very large and sold dned 1n Ch1nese markets. They are used for wrappmg rice or meats before steam1ng or bak1ng. If you can1 find lotus leaves. you may om1t them. Serves 4- 6

Preparation lime 1 hour

COOking lime 3 hours

Poultry 81

Tw1ce-cooked Pork with Peppers

Hu1 Guo Rou

Sweet red and green peppers add color and a contrasttng texture to this qutck rectpe, where pork ts flavored wtth salted black beans, chili, and hoisin sauce. "Twtce-cooked" refers to the use of prevtously cooked leftover pork, however, fresh meat may be used also. Cooking the pork several times removes all the moisture and gives the meat a disttnctive texture. 8 oz (250 g) cooked or uncooked pork, thinly sliced 1 tablespoon oil 1 large red bell pepper, sliced 1 large green bell pepper, sliced 2-3 teaspoons chili paste 1 teaspoon hoisin sauce 1 heaped tablespoon salted black beans, soaked, drained, and slightly mashed 2 cloves garlic, minced 1 tablespoon grated ginger 2 teaspoons soy sauce 2 teaspoons sugar 1/ teaspoon ground white pepper 4 1 spring onion, coarsely chopped

82

1 If ustng uncooked pork, heat 1 teaspoon of oil tn a wok over high heat and lightly sttr-fry the pork until tt ts cooked Remove the pork from the wok and set astde 2 Heat the otl tn a wok over medtum-htgh heat, then add the peppers and sttr-fry for 2 mtnutes Add the sliced pork and sttr-fry for 1 mtnute. Remove the pork and peppers from the wok and set tt astde astde 3 Add the chtlt paste to the wok and stir-fry for 30 seconds, then add the remaintng tngredtents and sttr-fry for 1 minute, mixtng thoroughly. Return the pork and peppers to the wok, sttr to heat through and serve. Serves 4

Preparat1on t1me 10 m1ns

Cook1ng lime 40 m1ns

Beef with Black Pepper

He1 J1ao N1u Rou

S1mple and qu1ck to prepare, th1s dish tastes like a flavor-enhanced vers1on of black pepper steak, with Sichuan peppercorns adding a distinctive difference. 1 lb (500 g) beef fillet, trimmed and cut Into 1 in (2' / 2 em) cubes 4 tablespoons rice wine or sake 1/ teaspoon salt 2 1/ teaspoon ground white pepper 4 2 teaspoons oil 4 cloves garlic, minced 2 teaspoons coarsely ground black peppercorns 1 teaspoon crushed Sichuan peppercorns 4 teaspoons oyster sauce 4 teaspoons soy sauce 2 teaspoons sesame oil 61ettuceleaves, shredded 2 fresh red chilies, sliced

1 Place the beef in a bowl and add the nee w1ne. salt, and white pepper. Mix and set aside for 10 m1nutes 2 Heat the oil m a wok over high heat and st1r-fry the beef until browned on all sides, about 3 minutes Lower the heat to medium-h1gh, then add the garlic, and st1r-fry for 30 seconds Add the rema1n1ng ingredients, except for the lettuce and ch11ies, and st1r-fry for 1 m1nute. m1xing well 3 Serve the beef on a bed of shredded lettuce, surrounded by slice red chili Serves 4

Preparation 11me 10 m1ns

Cook1ng 11me 6 m1ns

Meal 83

Mongolian Lamb Hotpot

St1uan Yang Rou

Paper th1n slices of lamb w1th tofu and cabbage. cooked and seasoned to your lik1ng. followed by a bowl of rice verm1celh 1n rich stock. Th1s 1s a cold-weather d1sh that IS sa1d to fortify the blood (1t has become popular 1n Japan also, where 11 IS known as shabu-shabu) 1 lb (500 g) boneless leg of lamb

1 lb (500 g) firm tofu, sliced

7 oz (200 g) Chinese cabbage, sliced 4 oz (100 g) dried rice vermicelli, soaked in hot water to soften Stock 1 112 in (4 em) ginger, sliced 1 spring onion, sliced 2 teaspoons soy sauce 1 teaspoon brown sugar 6 cups (1 1/ 2 liters) vegetable stock Dips and Garnishes Sesame Sauce (page 25) Soy sauce Red rice vinegar Chili oil Pickled Garlic (page 24) Chili Garlic Sauce (page 25) Fresh coriander leaves (cilantro), minced

1 Place all the Stock 1ngred1ents 1n a pot and heat gently over low heat Transfer the 1ngred1ents to a hotpot. steamboat or fondue pot. then bnng to a s1mmer 2 Arrange the D1ps and Garn1shes 1n small bowls and place them on the d1n1ng table 3 Wrap the lamb 1n plastiC wrap and place 11 1n the freezer for 30 m1nutes When the lamb IS half-frozen, remove the plaslic wrap, and w1th a very sharp kn1fe, slice the lamb across the gra1n 1nto paper th1n slices. Roll up the slices and arrange the slices on a plate. Arrange the tofu and cabbage on separate plates and d1v1de the rice verm1celli among 6 soup bowls 4 Each d1ner can cook the1r own port1on of meat, tofu and cabbage 1n the s1mmenng soup. then season them w1th the numerous bowls of D1ps and Garn1shes 5 When all the lamb tofu and cabbage have been cooked and eaten pour the stock over the nee vermicelli , and enJOY as a f1nal course SeNes 6

Preparat1on t1me 30 m1ns

Cook1ng t1me 10 m1ns

Meat 85

Sweet and Sour Pork Th1s sweet and tangy sauce IS best made with Chinese nee v1negar. but d1s!llled Cider v1negar w1ll work as well Th1s rec1pe makes sweet and sour sauce the traditional way, where the sauce 1s translucent and thin. Modern vers1ons of this rec1pe often 1nclude a thick sauce and a vanety of other vegetables as well. If you desire, you can add carrots. onions. or any other of your vegetable favorites. If canned pineapple IS used, the syrup may be substituted for the sugar and water called for in the sauce below. 1 lb (500 g) boneless pork, cut into

bite-sized cubes 1 tablespoon cornstarch Oil for deep-frying 1 tablespoon minced garlic 1 tablespoon minced ginger 1 green or red bell pepper, diced 2 spring onions, sliced into lengths 1 cup (1 00 g) fresh or canned pineapple chunks (optional) Batter 3f4 cup (100 g) flour 3f4 cup (100 g) cornstarch 2 teaspoons baking powder 1I teaspoon salt 4 1 cup (250 ml) water 1 1/ 2 teaspoons oil Sauce 1/ cup (125 ml) Chinese white or 2 cider vinegar 1/ teaspoon salt 2 2 tablespoons tomato ketchup 1 tablespoon soy sauce 1/ cup (125 g) sugar 2 1 1/ 2 tablespoons cornstarch, blended with 3f4 cup (175 ml) water

86

1 To make the Batter, comb1ne the flour, cornstarch. bak1ng powder and salt 1n a large bowl Gradually pour 1n the water. m1x1ng w1th a fork until smooth Add the oil and m1x well Set as1de 2 Wh1sk together all the Sauce mgredients and set as1de 3 Comb1ne the pork w1th the cornstarch Heat the 011 1n a wok until 11 just starts to smoke Work1ng in small batches. use tongs to d1p the pork in the Batter, then into the wok. Deep-fry the pork for a few seconds until it IS a light brown, then remove from the wok and drain on paper towels. Use a slotted spoon to d1scard any batter from the wok Repeat until all the pork has been battered and fried 4 Return all the pork to the wok and deep-fry a second lime. th1s lime for about 3 m1nutes. or until golden brown. Th1s step IS optional. but 11 removes the rema1n1ng mo1sture from the pork and makes 11 cnspy and chewy-similar to what you get 1n a Ch1nese restaurant D1scard the 011 and return the wok to the stove over h1gh heat 5 Stir-fry the garlic and ginger for 30 seconds. add the bell pepper, and continue to stir-fry for 1 minute. Add the spring onion. pineapple chunks, and Sauce. mix well and bring to a boil. Pour over the pork and serve with rice.

Note: A splatter screen for covering the wok comes 1n handy when the pork is returned to the pan for additional frying Serves 4-6

Preparation t1me 20 mms

Cook1ng lime 30 m1ns

Beef with Sesame Seeds

Zh1 MaNu Pa1

Th1n slices of beef are st1r-fned qu1ckly comb1ned w1th a l1ght sauce. and finished w1th a generous spnnkhng of toasted sesame seeds. 8 oz (250 g) beef fillet 1/ cup (60 ml), plus 2 teaspoons oil 4 2 cloves garlic, minced 1 tablespoon grated ginger 2 teaspoons cornstarch, blended with 2 teaspoons water 2 tablespoons sesame seeds, lightly toasted Sauce 1 tablespoon rice wine or sake 1 teaspoon soy sauce 1 teaspoon black vinegar 2 teaspoons sugar 1/ teaspoon ground white pepper 4 1f 2 cup (125 ml) chicken stock

1 To make the Sauce, comb1ne the 1ngred1ents and set asrde 2 Slice the beef rnto thrn slices, then place the slices on a chopprng board and flatten them wrth the broad srde of a cleaver Heat 1f 4 cup (60 ml) of the oil1n wok over h1gh heat and strr-fry the beef slices for 2 to 3 minutes Drarn on a plate lined w1th paper towels and set as1de 3 Heat the remarnrng 2 teaspoons of oil over medrum-high heat and strr-fry the garlic and grnger for a few seconds Add the Sauce and mrx well 4 Strr 1n the cornstarch mrxture untrl the Sauce thickens. then add the beef coat1ng well wtth the Sauce Sprrnkle w1th toasted sesame seeds and serve rmmed rately Note: To toast raw sesame seeds, place the sesame seeds in a dry skillet and heat over medium heat. Strr continuously for about 2 to 3 minutes until the seeds are lightly browned and fragrant. Remove and set aside. Serves 2

Preparatron trme 10 mrns

Cookrng trme 10 mrns

Meat 89

Red-braised Fish Red-bra1sing 1s a traditional Chinese method of cooking meat, poultry, and seafood. After searing the food in hot 011, a fragrant sauce IS poured over, then the pan is covered while the food slowly bra1ses. The characteristic red sheen is produced by the fusion of soy sauce, sugar and fat. 1 lb (500 g) fresh fish steaks or fillets (tuna, halibut, seabass, or swordfish) 1 tablespoon oil 2 spring onions, sliced Sauce 2 1/ 2 tablespoons soy sauce 21f 2 tablespoons rice wine or sake 11/ 2 teaspoons sugar 1/ teaspoon sesame oil 2 1 teaspoon vinegar 1 tablespoon shredded ginger 1 tablespoon water 1 tablespoon chili paste (optional)

90

1 Combine the Sauce ingredients in a bowl, and set aside. 2 Rinse the fish and pat 11dry w1th paper towels. Heat a skillet or wok over medium-high heat. Rub the cooking surface with a piece of freshly cut ginger, then add the 011 When the oil beg1ns to s1zzle, add the fish steaks and cook for 2 m1nutes on each stde 3 Pour the Sauce over the ftsh and leave covered for 1 to 2 minutes. Turn the fish, add the spnng onton and bratse for 2 m1nutes. Serve tmmedtately Serves 4

Preparat1on t1me 10 m1ns

Cooktng t1me 10 m1ns

Ginger-seasoned Fish with Carrots, Bamboo Shoots, and Celery A quick and tasty way to prepare fish; succulent ginger-seasoned morsels of f1sh are tossed with pieces of tender-cnsp carrot and celery. 1 lb (450 g) white fish fillets, thinly sliced 1/ tablespoon grated ginger 2 1 small carrot, peeled and sliced 1/ cup (125 g) bamboo shoots, thinly 2 sliced 1 cup (100 g) celery, sliced on a diagonal 1 tablespoon oil 2 cloves garlic, minced 1/ teaspoon salt 2 1 tablespoon soy sauce 1 tablespoon rice wine or sake 1/ teaspoon sugar 4 1 tablespoon water 2 spring onions, sliced Pinch of ground white pepper

1 Combine the fish with the grated ginger and set aside. 2 Refresh all the vegetables by plac1ng them in iced water for a few

minutes, then dra1n and set aside. 3 Heat the 011 1n a med1um-s1Zed sk1llet or wok until very hot. Add the garlic and stir-fry for 30 seconds. then add the vegetables and continue to stir-fry for 2 minutes 4 Add the f1sh to the sk1llet, stir gently to m1x through, then add the salt, soy sauce, nee w1ne. sugar, and water Cont1nue to st1r for another 2 minutes until the flesh IS opaque and the fish IS cooked 5 Toss gently w1th the spnng on1on. turn off the heat. and spnnkle w1th white pepper Serve w1th G1nger and Soy D1p (page 25) Serves 4

Preparatton ttme 15 mtns

Cooktng ttme 6 mms

Seafood 91

Stir-fried Shrimp or Lobster with Chill Sauce Th1s quick and easy st1r-fry can also be made with fresh lobster meat for a wonderful indulgence 1 1/ 2 lbs (750 g) large shrimp, peeled and deveined or 8 oz (250 g) fresh lobster meat 1 teaspoon cornstarch, blended with 1/ cup (60 ml) water 4 1 egg white 1/ teaspoon plus a pinch of sugar 2 1/ teaspoon salt 2 2 tablespoons oil 3f4 cup (50 g) snow peas, sliced 4 cloves garlic, minced '12 tablespoon grated ginger '12 tablespoon soy sauce 1 tablespoon rice wine or sake 1 tablespoon chicken stock 1/ tablespoon chili bean paste 2 2 tablespoons tomato ketchup

1 Season the shnmp or lobster w1th the cornstarch m1xture. egg white 1/ 2 teaspoon sugar. and 1I 4 teaspoon salt Massage the shnmp or lobster gently, m1x1ng well Set as1de. 2 Heat 1 tablespoon of oi11n a wok until very hot, then add the snow peas, 1/ teaspoon salt, and a pinch of sugar Stir-fry for 1 m1nute, then remove 4 from the heat and set as1de 3 Heat the rema1n1ng 011 1n a wok unt1l very hot, then shr-fry the shrimp or lobster for 1 m1nute Add the garhc and g1nger st1rr1ng to m1x thoroughly Add the soy sauce, nee w1ne, ch1cken stock, ch1h bean paste and tomato ketchup Continue to st1r-fry unt1l the shnmp or lobster IS cooked, then serve Serves 4

Preparat1on t1me 15 mns

Cook1ng t1me 10 m1ns

Seafood 93

Shrimp with Vegetables and Ham Slivered vegetables and ham enctrcled w1th shnmp, as 1n the photograph oppos1te, resemble the long hatr p1ns that are traditionally pushed through a twist of hair. This dtsh can also be turned 1nto a s1mple stir-fry, by cooking the shrimp and vegetables in a bit of oil, and then adding the tngredient for the sauce to the wok at the end. 8 large shrimp, peeled and deveined 1/ teaspoon sesame oil 2 3 spring onions, slivered 1 carrot, peeled and cut into matchsticks '12 cup (100 g) slivered Yunnan or salted Parma ham 1 teaspoon cornstarch, blended with 1 teaspoon water Sauce 4 tablespoons chicken stock 1 tablespoon rice wine or sake 1/ teaspoon salt 4 1 clove garlic, minced

1 To make the Sauce. combtne all the tngredients together and set as1de. 2 Flatten the shnmp and dnzzle w1th sesame oil Use the lip of a sharp kntfe to slash a hole near the head end of the shnmp, and another hole near the ta11 end Take one piece each of spnng onion, carrot. and ham and, holding them together, push through one slit of the shrimp. Fold the shnmp into a semt-ctrcle and push the bundle out through the other sltl. 3 Ftll a wok half full of water and bnng to a boil over htgh heat Add the shnmp and blanch for 2 mtnutes. or until they turn opaque Remove and place on a servtng dtsh 4 Pour off the water and return the wok to the stove over medtum-htgh heat Add the Sauce and bnng to a boll Lower the heat to medtum and sttr tn the cornstarch mtxture. Pour the Sauce over the shnmp and serve Serves 4

94

Preparatton ltme 10 mtns

Cooktng ttme. 15 mtns

Wok-seared Sesame Scallops Sweet sea scallops 1nfused w1th the nutty taste of sesame and a hint of g1nger 10 oz (300 g) fresh sea scallops

1 teaspoon oil

2 spring onions, sliced Sesame seeds, to garnish Marinade 1 teaspoon sesame oil 1 tablespoon hoisin sauce 1/ tablespoon soy sauce 2 1 tablespoon rice vinegar 1 tablespoon grated ginger

96

1 To make the Mannade, wh1sk all the Ingredients together. Pour the Mannade

into a plastic bag and add the scallops. Seal the bag and leave to marinate in the refrigerator for at least 1 hour. 2 Heat 1 teaspoon of oil in a wok over medium-high heat, then add the scallops and spring onions. Cook the scallops for 4 minutes on each side, or until they are opaque Garnish w1th sesame seeds

SeNes 2-4 Preparation lime 5 m1ns + I hour mannallng lime Cook1ng t1me 8 m1ns

Steamed Mussels, Clams or Oysters with Garlic Mussels, clams or oysters can also be used tn thts stmple and tasty rectpe The shellftsh are boiled until they JUSt open, then steamed wtth seasontngs and topped wtth a garntsh of fned garlic, spnng onton, chth. and fresh coriander leaves. A teaspoon of mashed salted black beans or miso may also be spnnkled over the shellfish before final steaming. 2 lbs (1 kg) fresh mussels or clams or oysters 8 cloves garlic 1 teaspoon oil 1 teaspoon chicken stock powder or 1J 2 chicken bouillon cube, crumbled 1 teaspoon sugar 1 teaspoon soy sauce 1 fresh red chili, minced 1 spring onion, thinly sliced 1 tablespoon minced fresh coriander leaves (cilantro)

1 Ptck over the shellftsh and dtscard any open shells Bnng a wok of water to a boil over htgh heat. then add the shellftsh and cook unt1l the shells open. about 2 to 3 m1nutes. Dra1n and d1scard any unopened shells. Remove one half of the shell from the mussels, clams. or oysters. and arrange them open-faced in a bamboo steamer. Set as1de 2 Thinly slice four cloves of the garlic. Heat the oil over med1um to h1gh heat 1n a small skillet and fry the sliced garlic until crisp. about 3 m1nutes. Dra1n and d1scard the 011. and set the fned garlic as1de 3 Mince the rema1n1ng cloves of garlic and spnnkle 1t over the mussels or clams or oysters. together w1th the ch1cken stock powder. sugar, and soy sauce Cover and steam over bo1hng water for 3 m1nutes 4 Garnish w1th the fned garlic, ch1h, spring on1on, and coriander leaves and seNe Immediately Serves 4

Prepara110n 11me 10 m1ns

Cooktng 11me 6 m1ns

Seafood 97

G1nger-poached Trout or Seabass Do not attempt this dish unless you can be sure of absolutely fresh fish as the seasomngs are subtle, so the quality of the f1sh is vital. Perch, cod or pomfret are good substitutes 1 whole fresh trout or seabass (1 1/ 2 lbs/700 g), cleaned and deboned, or 1 lb (500 g) fresh fish fillets

3 spring onions, cut into thin strips 4 in (10 em) ginger, cut into thin strips 1 fresh red chili, deseeded and cut into thin strips 1 tablespoon rice wine or sake 2 tablespoons rice vinegar 1/ teaspoon salt 2 1/ teaspoon ground white pepper 4

1 Place the f1sh 1n a wok and add JUSt enough water to cover. Add half

the spnng on1on. half the g1nger. and bnng to a boll Reduce the heat and s1mmer gently until the f1sh IS cooked. about 5 m1nutes. Remove from the wok and place on a seN1ng plate. 2 Comb1ne the nee w1ne. v1negar. salt, and pepper and pour over the f1sh. Garn1sh w1th the rema1mng spnng onion, g1nger, and chili . SeNe immediately Serves 2

98

Preparation t1me 5 m1ns

Cook1ng t1me 5 m1ns

Sweet Black Bean and Sesame Squid SQUid has long been pnzed 1n Ch1nese kttchens as an excellent yet tnexpenstve source of protetn and essential mtnerals from the sea Thts sttr-fned dtsh is punctuated by fresh red ch1hes and sweet black bean and sesame sauce. 1 tablespoon oil 4-6 cloves garlic, thinly sliced 1 tablespoon grated ginger 2- 3 fresh red chilies, deseeded and minced; or 1 1/ 2 teaspoons dried chili flakes 12 oz (350 g) fresh squid, cleaned and cut into bite-sized pieces Fresh sprigs of parsley, coarsely chopped, to garnish

1 Combine the Black Bean and Sesame Sauce tngredtents and set astde. 2 Heat the oil tn a wok over medtum-high heat, add the garlic. and stir-fry for 1 to 2 mtnutes unttl golden brown 3 Add the gtnger and chill. stir-fry for 1 mtnute then add the SQutd and the Black Bean and Sesame Sauce Slir, mtx well. and leave to cook for 1 mtnute Garntsh wtth fresh parsley and serve Serves 4

Preparalion t1me 20 m1ns

Cook1ng t1me 5 m1ns

Black Bean and Sesame Sauce 2 teaspoons rice wine or sake 2 teaspoons sesame oil 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon water 1J2 tablespoon black bean paste 1/ teaspoon sugar 2

Salt and Pepper Squid Cnsp, tender SQUid spnnkled w1th salt and ground Stchuan peppercorn Thts stmple rectpe makes a great snack or appet1zer as well as a ma1n d1sh As wtth all deep-fned foods. thts dtsh ts best served hot 1 lb (500 g) fresh squid, cleaned 1 1/ 2 tablespoons grated ginger 1 1/ 2 tablespoons rice wine or sake 1 teaspoon sugar Oil for deep-frying Fresh coriander leaves (cilantro), coarsely chopped, to garnish

Salt and Pepper Sichuan Dip 1 teaspoon salt 1/ teaspoon ground Sichuan pepper2 corns or 1 teaspoon ground red pepper

1 To make the Salt and Pepper Stchuan Dtp, combtne all the tngredtents tn a small bowl and set astde 2 Blanch the squ1d tn a pot of botling water for 30 seconds, then nnse and dratn wtth cold water Pat the squ1d dry wtth paper towels. Combtne the grated ginger, nee wtne, and sugar in a medtum-stzed bowl Add the squid and mix well. then leave to mannate for 30 mtnutes 3 Heat the 011 tn a wok over htgh heat Deep-fry the squtd for 30 seconds. then remove wtth a slotted spoon and dratn on paper towels Spnnkle wtth the Salt and Pepper S1chuan Otp and toss lightly to coat Garntsh w1th fresh conander leaves and serve Serves 4

Preparat1on t1me 20 m1ns

Cook1ng t1me. 5 m1ns

Seafood 101

Iced Almond Jelly with Lychees Smooth, sweet almond gelatin paired with the fresh and slightly tart taste of lychees. cup (180 ml) boiling water cup (60 g) sugar 1 tablespoon unflavored gelatin powder 1 cup (250 ml) milk 1 teaspoon almond extract 1 can (11 oz/350g) lychees, in syrup Shaved ice, to serve

3J4 1/ 4

102

1 Combine the bo1l1ng water, sugar, and gelat1n 1n a med1um-sized bowl and stir until the sugar and gelatin are completely dissolved. 2 Add the milk and almond extract and st~r Pour the gelatin mixture into a 9 1n (12 em) square pan and refrigerate until set, about 1 1/ 2 hours. 3 Cut the jelly into small squares. To serve, place a few lychees with a bit of syrup and shaved 1ce 1n a bowl and top w1th jelly squares Serves 4-6

Preparation time 5 m1ns

Cookmg t1me 11/ 2 hours

Banana Fritters Sweet bananas that have been l1ghtly battered , fned until golden. and dnzzled w1th honey. An irresistable snack or a sweet end1ng to a Ch1nese meal. 7 large firm bananas, or 15 small finger bananas, peeled Oil for deep-frying Honey (optional) Batter

1 cup (125 g) flour

2 tablespoons milk 3f4 tablespoon butter 1 tablespoon superfine (caster) sugar 1/ cup (125 ml) water 2

1 To make the Batter, comb1ne the flour, milk, butter. and sugar. Gradually add the water, mixmg thoroughly until a smooth batter is formed. 2 Halve the larger bananas 1f necessary, then d1p all the bananas in the batter. coat1ng well 3 Heat the oil in a deep saucepan or a small pot until very hot. Test the oil w1th a wooden chopst1ck or a dry wooden spoon. 11 the 011 s1ules. 1t 1s ready to be used Deep-fry the bananas. a few at a time. for 3 m1nutes until browned on all s1des Dra1n on paper towels and 1f des1red seNe dnuled w1th honey Serves 4-6

Preparation lime 7 m1ns

Cook1ng t1me 15 m1ns

Desserts 103

Candied Apples Apples, cnsp As1an pears. or even npe bananas can be used for th1s delightful dessert It 1s 1mportant that everything is la1d out 1n preparation so that the final stages of cook1ng can be done qu1ckly The photograph oppos1te shows th1s rec1pe us1ng the t1ny apples ava1lable 1n many parts of Ch1na dunng summer months 2 large green apples Juice of 1 lemon 1 cup (250 ml) oil Cooking spray Batter

1 cup (250 g) white flour

2 tablespoons cornstarch 1 teaspoon baking soda 1 egg, lightly beaten 1 / ~/ cup (125-175 ml) water 2 4 Syrup 1 cup (250 g) sugar 1/ cup (60 ml) water 4

1 Peel. core and slice the apples 1nto e1ght wedges Place the slices 1n a large bowl and toss w1th the lemon JUICe Set as1de 2 Prepare the Batter by comb1mng the 1ngred1ents 1n a bowl, add1ng enough water to ach1eve the cons1stency of th1ck cream 3 To make the Syrup heat the sugar and water 1n a small saucepan over med1um heat Once the sugar dissolves. mcrease the heat to h1gh and bnng to a bo11 w1thout st1rnng Cont1nue to boil until the m1xture changes to a golden syrup, about 8 to 10 m1nutes. 4 Wh1le the sugar 1s bo11ing, fill a large bowl about half way w1th 1ce cubes and fill w1th cold water Once the sugar has turned to a Syrup, place the saucepan of Syrup 1n the bowl of 1ced water for a few seconds to cool. Set the saucepan back on the stove over low heat and keep warm. 5 Heat the 011 1n a wok over medium-h1gh heat. While the oil is healing, coat a seNing d1sh w1th cook1ng spray D1p slices of apple, a few at a t1me. into the Batter and deep-fry for about 30 seconds on each s1de, or unt1l golden brown Remove the apple slices w1th a slotted spoon and dra1n on a plate lined w1th paper towels 6 D1p the fned apple slices 1nto the Syrup w1th kitchen tongs coated w1th cook1ng spray Coat m the Syrup. then drop the slices 1nto the 1ced water Remove 1mmed1ately then place the slices on the greased serv1ng d1sh Repeat unt1l all the slices are fned and candled, then serve Note Once boiling, 11 IS very important not to shr the Syrup until1t reaches the appropriate cons1stency St1rnng w111 break the sugar crystals and the syrup w111 not properly set. Serves 4

104

Preparation lime 30 m1ns

Cook1ng t1me 10 m1ns

Mango Pudding Pureed mango and a hint of coconut make this a light, trop1cal dessert. 3 large ripe mangoes (about 3 lbs/11/ 2 kgs) 11/ 2 teaspoons gelatin powder 1f2 cup (125 ml) cold water 1/ cup (125 ml) hot water 2 3f4 cup (180 g) sugar 1/ cup (125 ml) thick coconut milk 2 1f4 cup (60 ml) heavy cream 1 small mango, sliced into wedges, to garnish (optional)

1 Peel the mangoes, then cut the flesh 1nto smaller pieces. Puree the mango in a blender or food processor and set aside. 2 Place the gelatin in a large bowl, add the cold water, and stir to soften. Pour in the hot water and stir until the gelat1n dissolves. Add the pureed mango and mix thoroughly. 3 Combine the sugar, coconut milk, and cream in a bowl , stir until the sugar dissolves, then add it to the mango mixture. Stir to mix. Divide the pudding mixture among six ramekins or cups and refrigerate until set, about 2 hours. Top with mango wedges, if using, before serving. Serves 6

Preparat1on lime 15 m1ns

Cook1ng t1me· 2 hours

Sweet Rice Dumplings These soft and chewy dumplings are filled with the crunch of sesame seeds and peanuts and coated with sweet coconut. Finely shredded sweetened coconut for rolling 6 maraschino cherries, drained and halved Filling 2 tablespoons sesame seeds 1/ cup (60 g) unsalted roasted 4 peanuts, diced 3 tablespoons sugar Dough 3 cups (375 g) glutinous rice flour 2f3 cup (150 ml) boiling water 1/ cup (125 ml) plus 2 tablespoons 2 cold water

1 Heat a skillet over medium heat and dry-roast the sesame seeds for 2 to 3 minutes, shaking the pan, or until the seeds turn golden brown. 2 Combine the Filling ingredients in a bowl and set aside. 3 To make the Dough, place the glutinous rice flour into a medium-sized bowl, add the boiling water and mix until evenly moistened. Add the cold water and mix until the dough comes together to form a ball. Turn the dough out on a lightly floured surface and knead for 5 minutes, or until the dough is smooth and pliable. Cover with a damp towel and leave to rest for 10 minutes. Roll the dough into a long cylinder and cut into 12 pieces. Cover the pieces w1th the damp towel. 4 Roll a piece of dough into a 4 in (1 0 em) circle, keeping the remaining dough covered to prevent them from drying. Place 2 teaspoons of the F111ing in the center of the circle, then wrap up to from a smooth ball, pinching the edges of the dough together to seal. Cover with a damp towel wh1le you fill the remaining dough pieces. 5 Line the trays of a bamboo steamer with damp paper towels. Arrange the dumplings in the steamer, leaving a little bit of space between each dumpling, then cover and steam for 10 m1nutes. 6 Remove the dumplings and roll them in the shredded coconut. Be sure to keep the steamer closed during this step to keep the dumplings moist, so the coconut sticks to the outs1de. 7 Garnish each dumpling w1th half a maraschinO cherry and serve immediately, or within an hour. Makes 12 dumplings

Preparation lime 45 m1ns

Cook1ng t1me. 10 mins

Desserts 107

Sweet Red Bean Soup with Lotus Seeds Red bean soup is generally served as a snack in China and is particularly popular with children. 14 oz (420 g) dried azuki beans 2-3 strips fresh or dried orange peel 83/4 cups (2 liters) water 1/ cup (60 g) boiled lotus seeds 4 1/ cup (125 g) sugar 2

1 Place the red beans in a stra1ner and nnse well. 2 Combine the beans, orange peel and water in a pot and bring to a boil. Reduce the heat and simmer for 45 minutes. 3 Add the lotus seeds. simmer for another 45 minutes, then discard the orange peel. 4 Add the sugar and stir until the sugar dissolves. Serve warm. Serves 6

Preparat1on t1me: 5 m1ns

Cook1ng lime: 1 hour 30 m1ns

Sweet Red Bean Pancakes Sweet red bean paste, made from small red azuki beans and available canned from Asian markets, makes a smooth filling in this well known Sichuan recipe. Azuki beans are very nutritional and are highly regarded in traditional Chinese medicine. 1 egg, lightly beaten

3f4 cup (175 ml) cold water 1/ cup (125 g) flour 2

cup (125 ml) oil 6 tablespoons canned sweet red bean paste 1/ 2

1 Combine the beaten egg and cold water and whisk until smooth. Place the flour into a bowl, add the egg mixture and wh1sk until smooth. 2 Brush a medium-sized skillet with a bit of the oil and heat over medium heat. When the skillet is hot. pour in 1/ 3 of the batter and swirl to make a thin pancake. Cook until the top of the pancake has set, about 2 minutes if the pan is sufficiently hot. 3 Spread 2 tablespoons of the red bean paste in the middle of the pancake. Using a heatproof spatula to lift the edges of the pancake, fold the s1de of the pancake over the bean paste. Fold over the other side of the pancake, and then the ends, to form a rectangular shape. Repeat with the remaining portions of batter. 4 Heat the remaining oil in a wok over medium-high heat and fry the pancakes until golden, about 4 minutes per side. Remove the pancakes and drain on paper towels. Serve immediately. Serves 4-6

108

Preparation lime: 5 mins

Cook1ng t1me: 20 m1ns

Measurements and conversions Measurements 1n th1s book are g1ven 1n volume as far as poSSible Teaspoon. tablespoon and cup measurements should be level. not heaped. unless o therw1se 1nd1cated Australian readers. please note that the standard Australian measunng spoon IS larger than the tablespoon when lollow1ng the rec1pes

UK or Amencan spoon by 5 mi. so use 3f4 tablespoon 1nstead of a lull

Solid Weight Conversions

Liquid Conversions Imperial

Metric

US cups

Imperial

Metric

1/ II oz 2 1 II oz 2 II oz 4 II oz 5 II oz ( 1/4 p1nt) 6 II oz 8 II oz 12 II oz 16 II oz

15 ml 30 ml 60ml 125 ml 150 ml 175 ml 250ml 375 ml 500ml

1 tablespoon 1/ cup 8 1/ 4 cup 1/ cup 2 2f3 cup 3f4 cup 1 cup 11/2 cups 2 cups

1/2 oz 1 oz 11/2 oz 2oz 3oz 3 1/2 oz 4 oz (1/41b) 5 oz 6 oz 7 oz 8 oz (1/2 1b) 9 oz 10 oz 16 oz {1 lb) 32 oz {21bs)

15 g 30g 50g 60g 90g 100 g 125 g 150 g 185 g 200 g 250 g 280 g 300 g 500g 1 kg

Note: 1 UK p1nt = 20 II oz 1 US p1nt = 16 II oz

Oven Temperatures Heat

Fahrenheit

Centigrade/Celsius

British Gas Mark

Very cool Cool or slow Moderate Hot Very hot

225 275-300 350 425 450

110 135-150 175 220 230

1/4 1- 2 4 7 8

110

Index of recipes Banana Fritters 103 Bao Bmg 32 Barbecued Pork 39 Beef w1th Black Pepper 83 Beef with Sesame Seeds 89 Beggar's ChiCken 81 Black Bean Ch1cken 70 Braised Chicken Wings mPlum Orange Sauce 73 Cand1ed Apples 104 Chao Lian Xia X1e Jiao 36 Char Siew 39 Chicken and Ginseng Soup 47 Chili Garlic Sauce 25 Ch1lled Summer Noodles 56 Class1c Egg Rolls 31 Classic Fned R1ce 50 Cong Shao Huo CUI Bmg 36 Cnspy Fned Tofu 39 Cnspy Shnmp Toast 34 Crunchy and Tangy Fresh Lotus Root Salad 64 Dan Dan M1an 59 Delicate Wh1te Fish Soup 47 Dong Gua Tang 49 Drunken Chicken 39 Egg Drop Soup 42 Fragrant Beef Noodle Soup 44 Fragrant S1chuan Eggplant 60 Fresh Spung Rolls 32 Fned Ch1cken ma Tangy Hot Sauce 72 Ginger and Soy D1p 25 Gmger Black Vmegar D1p 25 Ginger Garlic Sauce 24 Ginger-poached Trout or Seabass 98 Gmger-seasoned Fish w1th Carrots. Bamboo Shoots and Celery 91 Ha1 X1an Suan La Tang 41

Hei Jiao Niu Rou 83 Hoism-glazed Green Beans 63 Homemade Chicken Stock 25 Homemade Vegetable Stock 25 Hot and Sour Chinese Cabbage 65 Hot and Sour Soup 41 Hot and Spicy Sichuan Noodles 59 Hot Soy Dippmg Sauce 25 HUI Guo Rou 82 Hunan Chicken Salad 71 Hunan Chili Relish 23 Iced Almond Jelly with Lychees 102 Kung Bao Ch1cken w1th Dried Chilies 75 Lettuce Cups w1th Mushrooms and Tofu 29 Longevity Noodles 53 Ma La Lian Ou 64 Ma Po Tofu 69 Mango Puddmg 107 Mannated Broccoli Stems 24 Maunated Cucumber 24 Mongolian Lamb Hotpot 85 P1ckled Daikon and Carrot 23 Pickled Garlic 24 Pickled Green Chili 24 Pork Dumplings in Hot Sauce 27 OUick Asparagus 66 Red-bra1sed F1sh 90 Salt and Pepper SQUid 101 Sesame Sauce 25 Shrimp & Crab Tofu Skin Rolls 36 Shump w1th Vegetables and Ham 94 Shuan Yang Rou 85 Sp1cy Cabbage Pickles 24 Steamed Buns 79

Steamed Mussels. Clams or Oysters w1th Garlic 97 Steamed Vegetable Dumplings w1th Black Vinegar Sauce 28 Stir-fried Chmese Broccoli w1th Beef 62 Stir-fried Noodles with Shr1mp & Pork 55 Stir-fried R1ce Vermicelli 52 Stir-Fried Shrimp or Lobster wllh Chili Sauce 93 Stir-fned Vegetables 60 Sweet and Sour Pork 86 Sweet and Sour Shandong Chicken 76 Sweet Black Bean and Sesame SQUid 101 Sweet Corn and Crab Chowder 42 Sweet Red Bean Pancakes 108 Sweet Red Bean Soup with Lotus Seeds 108 Sweet R1ce Dumplmgs 107 Tea-smoked Duck 79 Tofu and Spinach Soup 42 Tofu-stuffed Vegetables 66 Twice-Cooked Pork w1lh Peppers 82 Vegetarian Fried R1ce 50 Winter Melon Soup 49 Wok-seared Sesame Scallops 96 Yu X1ang 01eZ1 60 Yunnan Ham Pastues 36 Zh1 Ma NIU Pa1 89

111