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

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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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and COOlQ. 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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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