THE EVERYTHING® CHINESE COOKBOOK Read online

  Serves 3–4

  For an attractive presentation, trim the ends of the bean sprouts and serve on a plate of Romaine lettuce leaves decorated with green onion brushes.

  Serves 4

  This dish tastes excellent refrigerated and served the next day with a beef stir-fry and rice.

  Cold Asparagus Salad with Garlic

  1 pound fresh asparagus

  1 clove garlic, chopped

  2 tablespoons black rice vinegar

  2 teaspoons white sugar

  1 tablespoon soy sauce

  teaspoon sesame oil

  Wash the asparagus and drain well. Cut off the ends and cut diagonally into 1½ -inch pieces.

  Bring a large pot of water to a boil. Parboil the asparagus, and plunge into cold water. Drain well.

  Mix together the garlic clove, black rice vinegar, sugar, soy sauce, and sesame oil. Toss with the asparagus.

  Black Rice Vinegar

  With its intriguing combination of tart and sweet, black rice vinegar is the crème de la crème of the rice vinegars. The most famous comes from southern China's Chinkiang region. If you enjoy black rice vinegar's distinctive smoky flavor, try substituting it in any recipe where rice vinegar is called for.

  Hot Chicken Salad

  4 boneless, skinless chicken breasts

  ½ cup soy sauce, divided

  1 head Romaine lettuce

  1 red bell pepper

  4 tablespoons red rice vinegar

  3 teaspoons sesame oil

  2 green onions, minced

  2 teaspoons sugar

  ½ teaspoon chili paste

  2 tablespoons toasted sesame seeds

  Marinate the chicken in ¼ cup soy sauce for 1 hour. Steam the chicken in a bamboo steamer in a wok until it is cooked through. Cool. Shred the cooked chicken meat.

  Wash the Romaine lettuce leaves and drain well. Wash the red bell pepper and cut into thin slices.

  Mix together ¼ cup soy sauce, the red rice vinegar, sesame oil, green onions, sugar, and chili paste.

  Arrange the lettuce and red bell pepper on a plate. Add the shredded cooked chicken. Drizzle with the red rice vinegar dressing and top with toasted sesame seeds.

  How to Shred Meat

  Hold the cleaver parallel to the cutting board and slice the meat horizontally into thin sections. Lay the cut pieces on top of each other, position the cleaver perpendicular to the board, and cut the meat lengthwise into thin slices, from ¼- to -inch thick. For easier shredding, partially freeze the meat ahead of time.

  Serves 4

  For an interesting contrast in taste and texture, serve this dish with hard Chinese noodles such as Chow Mein or Deep-fried Vermicelli (page 99).

  5

  Rice and Noodles

  Basic Cooked Rice

  Basic Fried Rice

  Basic Scented Rice

  Fried Glutinous Rice

  Pork-filled Rice Balls

  Rice Crisps

  Beef Fried Rice

  Chicken Fried Rice

  Fried Rice with Ham

  Yangchow Fried Rice

  Pineapple Fried Rice

  Basic Congee

  Speedy Congee

  Congee with Beef

  Rice and Sausage Dinner

  Hot, Sour, and Spicy Rice Noodles

  Cellophane Noodles with Beef and Oyster Sauce

  Beef Chow Fun

  Noodle Pancake

  Pork Chow Mein

  Chicken Chow Mein

  Beef Chow Mein

  Post-Thanksgiving Turkey Chow Mein

  Beefy Fried Rice Noodles

  Cold Szechwan Sesame Noodles

  Deep-fried Vermicelli

  Singapore Fried Rice Noodles

  Dan Dan Noodles

  Beef Lo Mein

  Chicken Lo Mein

  Savory Shanghai Noodles

  Oyster Sauce Pork with Cellophane Noodles

  Serves 4–6

  Most Chinese recipes call for long grain rice, although medium grain rice is also acceptable. Short grain rice is reserved for desserts.

  Basic Cooked Rice

  2 cups long grain rice

  3¼ cups water

  If necessary, rinse the rice to remove any excess starch.

  In a large saucepan, bring the rice and water to a boil on medium heat.

  Once the rice is boiling, turn down the heat to medium low. Put the lid at an angle on the pot, so that the pot is partially covered but some steam can escape.

  When the water has evaporated to the point where you can see holes in the rice, put the lid fully on.

  Simmer the rice on low heat for 15 more minutes.

  The Knuckle Method of Measuring Water

  This really works! Stick your finger on the top of the rice and begin adding water. You know you've added enough when the water reaches your first knuckle.

  Basic Fried Rice

  3 medium or large eggs

  2½ tablespoons oyster sauce, divided

  teaspoon salt, divided

  teaspoon pepper, divided

  3–4 tablespoons oil for frying, divided

  4 cups cold cooked rice

  Lightly beat the eggs and add 1 tablespoon oyster sauce and a small amount of salt and pepper to taste.

  Add 2 tablespoons oil to a preheated wok or heavy skillet and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently until the eggs are almost cooked but still moist. Remove from the heat and let sit for 1 minute before removing from the pan.

  Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice, stirring to separate the grains. Stir-fry for 2–3 minutes, then blend in the scrambled egg. Add 1½ tablespoons oyster sauce, and salt and pepper to taste. Mix through and serve hot.

  Eggs and Rice

  There are many ways to cook the beaten egg in fried rice. You can scramble it, or fry it whole and cut into strips to serve on top of the fried rice. For added variety, try scrambling half the beaten egg and frying the other half.

  Serves 4

  This recipe is very adaptable — enjoy as is, or add your favorite meat and vegetable combinations.

  Serves 4–6

  The trick to making scented rice is to reduce the amount of water used, so that the rice is steamed rather than boiled.

  Basic Scented Rice

  2 cups jasmine or balsamic scented rice

  3 cups water

  Rinse the rice thoroughly to remove any excess starch. The water should be clear and not milky.

  In a large saucepan, bring the rice and water to a boil.

  When the rice has boiled, turn down the heat to very low. Cover and simmer for about 20 minutes, or until the rice is cooked.

  Remove the pot from heat. Let the rice cool for 15 minutes before removing from the pot. Fluff and serve.

  Serves 4

  Serve this fragrant dish where you would normally serve Thai scented rice. The sauce is similar to the sauce for Beef with Broccoli (page 113).

  Fried Glutinous Rice

  2 cups glutinous rice

  2 tablespoons oil for stir-frying

  ½ cup beef broth

  2 tablespoons oyster sauce

  1 teaspoon brown sugar

  2 tablespoons water

  Rinse the rice several times, and soak for several hours or overnight, if possible. Drain well.

  Add oil to a preheated heavy skillet or wok. When the oil is hot, add the rice and stir-fry for 2–3 minutes. Add the remaining ingredients and mix through.

  Pork-filled Rice Balls

  ½ cup glutinous rice

  1 green onion

  2 dried mushrooms

  1 green leaf from Stir-fried Bok Choy (page 235), optional

  ¼ teaspoon salt

  1 tablespoon soy sauce

  1 tablespoon soaking liquid from the mushrooms

  1 tablespoon Chinese rice wine or dry sherry

  ¼ teaspoon sugar

  1 tablespoon cornstarch

  1 cup ground
pork

  Rinse the rice several times, and soak for several hours or overnight, if possible. Drain well.

  Chop the green onion very thinly into small rounds. Reconstitute the dried mushrooms by soaking in hot water for at least 20 minutes. Reserve the soaking liquid. Cut the mushrooms into thin slices. Thinly slice the bok choy leaf, if desired.

  Combine the salt, soy sauce, mushroom liquid, rice wine, sugar, and cornstarch in a small bowl. Set aside.

  In a medium bowl, mix the ground pork with the mushrooms, green onion, and bok choy leaf. Add the cornstarch mixture, 1 tablespoon at a time, and work it into the pork with your hands.

  Place a piece of waxed paper on the counter and spread out the dried glutinous rice. Use your hands to shape the pork mixture into a ball roughly the size of a golf ball. Roll the ball over the rice, making sure it is covered with rice. Repeat with the remainder of the pork.

  Steam the pork balls for about 30 minutes, or until they are firm and cooked through. Serve warm or cold.

  Fungus Fun

  The Chinese believe dried mushrooms can lower blood pressure and they are also thought to be an aphrodisiac! Meanwhile, cloud ear, strange-looking fungus that does vaguely resemble a human ear, is thought to improve blood circulation. Any kind of mushroom will add texture to a variety of dishes, from soups to stir-fries.

  Yields 12 rice balls

  Serve this delicate appetizer to guests with Crisp Chinese “Seaweed” (page 46) for an interesting contrast of colors, textures, and flavors.

  Yields 8–10 squares

  Crispy rice is used to make Wor Wonton Soup, a popular restaurant dish with seafood and vegetables swimming in a rich broth.

  Rice Crisps

  1 cup short grain rice

  1 cup water

  Bring rice and water to boil, uncovered, in a medium saucepan.

  Cover and simmer on low heat for 30 minutes. Remove from the burner and allow to cool.

  Spread the rice out on a baking sheet, making sure it is no more than ¼ inch thick.

  Bake at 300°F for 50 minutes or until dry. When cooled, cut into 2-inch squares and store in a canister to use as needed.

  Rinsing Rice

  In the past, cooks always rinsed the rice to remove impurities and to soften it, making the grains easier to separate. Today, raw rice is cleaner, and rinsing does remove some of the nutrients. If you're uncertain about whether or not to rinse, check the directions on the bag or box. (Thai scented rice and glutinous rice should always be rinsed.) To rinse, place the rice in a large bowl and cover with cold water. Use your fingers to swirl the rice around, then drain. Repeat this process 2 or 3 times, until the water comes out clear and is not cloudy.

  Beef Fried Rice

  2 large eggs

  2½ tablespoons oyster sauce

  teaspoon salt

  teaspoon pepper

  ½ red bell pepper

  1 green onion

  6–7 tablespoons oil for stir-frying

  2 garlic cloves, minced

  ½ onion, chopped

  4 mushrooms, sliced

  4 cups cold cooked rice

  1 pound cooked beef, cut as desired

  1 tablespoon mushroom soy sauce

  ½ teaspoon sugar

  Lightly beat the eggs. Stir in the oyster sauce and salt and pepper to taste.

  Remove the seeds from the red pepper and cut into bite-sized cubes. Cut the green onion into 1-inch slices on the diagonal.

  Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, pour the egg mixture into the pan. Cook on medium to medium-high heat, using 2 spatulas to turn it over once. Don't scramble. Remove and cut into thin strips. Set aside.

  Clean out wok, if necessary. Add 2–3 tablespoons oil. When oil is hot, add the garlic cloves and stir-fry until aromatic. Add the onion. Stir-fry for 1 minute, then add the mushrooms, and then the red pepper. Stir-fry the vegetables until they are tender. Remove.

  Add 2 tablespoons oil to the wok. When oil is hot, add the rice, stirring to separate the grains. Stir-fry on medium heat for 2–3 minutes, then blend in the vegetables and beef. Stir in the mushroom soy sauce and sugar. Stir in the green onion. Serve hot, topped with the egg strips.

  Serves 4–6

  Concerned about cholesterol? Serve the fried rice without the strips of cooked egg on top.

  Serves 4

  Thick soy sauce is thickened with molasses. Restaurants frequently rely on it to add flavor to fried rice and noodle dishes.

  Chicken Fried Rice

  2 large eggs

  2½ tablespoons oyster sauce, divided

  teaspoon salt

  teaspoon pepper

  5–6 tablespoons oil for stir-frying

  2 stalks celery, diced

  ½ cup chopped onion

  4 cups cold cooked rice

  1½ cups cooked chicken, chopped

  2 teaspoons thick soy sauce

  2 green onions, minced

  Lightly beat the eggs. Stir in 1 tablespoon oyster sauce and salt and pepper to taste.

  Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, pour the egg mixture into the pan. Cook on medium to medium-high heat, using 2 spatulas to turn it over once. Don't scramble. Remove and cut into thin strips. Set aside.

  Clean out wok, if necessary. Add 1–2 tablespoons oil. When oil is hot, add the celery. Stir-fry for 1 minute, then add the onion. Stir-fry the vegetables until they are tender. Remove.

  Add 2 tablespoons oil. When oil is hot, add the rice. Stir-fry on medium heat, stirring to separate the grains. Add 1½ tablespoons oyster sauce, and a small amount of salt and pepper. Blend in the chicken, onion, and celery. Stir in the thick soy sauce. Add extra salt and sugar if desired. To serve, garnish the chicken with the strips of fried egg and green onions.

  Flavorful Fried Rice

  Instead of serving fried rice immediately, try storing it in the refrigerator in a sealed container to use another day. This gives the flavors more time to blend. Just be sure to allow the fried rice to cool completely before storing.

  Fried Rice with Ham

  2 large eggs

  Salt and pepper to taste

  6 tablespoons oil for stir-frying

  ½ cup chopped onion

  ½ cup frozen peas

  4 cups cold cooked rice

  1 tablespoon dark soy sauce

  1 tablespoon oyster sauce

  1 cup cooked ham

  1 green onion, minced

  Lightly beat the eggs and add a small amount of salt and pepper to taste.

  Add 2 tablespoons oil to a preheated wok or heavy skillet and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently until the eggs are almost cooked but still moist. Remove from the heat and let sit for 1 minute before removing from the pan.

  Clean out the wok and add 2 tablespoons oil. When oil is hot, add the onion. Stir-fry for 1 minute, then add the peas. Stir-fry until the peas are bright green and the onion tender. Remove.

  Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice, stirring to separate the grains. Stir-fry for 2–3 minutes, then add the dark soy sauce and oyster sauce. Add the ham, green peas, and onion. Blend in the scrambled egg. Stir in the green onion and serve hot.

  Lumpy Leftovers

  Fried rice tastes best when you use previously cooked rice instead of fresh, but leftover rice can get a bit lumpy. To remove any lumps, just sprinkle a bit of cold water on the rice and break them up with your fingers. Another trick is to add the lightly beaten egg to the cold rice before stir-frying, instead of cooking the egg separately. This makes the rice grains much easier to separate.

  Serves 4

  Fried rice dishes can be prepared ahead of time and frozen. Thaw completely before reheating.

  Serves 4

  This colorful dish flecked with yellow, orange, green, and pink is named for the city of Yangchow in Jiangsu province, famous for its rice dishes.

  Yangchow Fried Ric
e

  2 large eggs

  2 tablespoons oyster sauce, divided

  Salt and pepper to taste

  4 cups cold cooked rice

  1 green onion

  6 tablespoons oil for stir-frying

  ¼ pound (4 ounces) fresh shrimp, peeled and deveined

  ½ cup baby carrots, halved

  ½ cup peas

  ½ teaspoon sugar

  1 cup barbequed pork, cubed

  Lightly beat the eggs. Stir in 1 tablespoon oyster sauce, and a small amount of salt and pepper to taste. Mix the egg in with the rice, stirring to separate the grains.

  Cut the green onion into 1-inch pieces on the diagonal.

  Add 2 tablespoons oil to a preheated wok or heavy skillet. When oil is hot, add the shrimp. Stir-fry briefly until they turn pink. Remove and drain on paper towels.

  Clean out wok and add 2 tablespoons oil. When oil is hot, add the baby carrots. Stir-fry for 1 minute, then add the green peas. Stir-fry until the peas are bright green. Remove.

  Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice and egg mixture. Stir-fry for 2–3 minutes, then add 1 tablespoon oyster sauce and the sugar. Add the barbequed pork and shrimp. Add the vegetables. Stir in the green onion and serve hot.

  Pineapple Fried Rice

  2 whole, fresh pineapples

  2 eggs

  teaspoon salt