authentic recipes from

•
tna
80 Simple and Delicious Recipes
from the Middle Kingdom

by Kenneth Law, Lee Cheng Meng and

Max Zhang
lntrocfuct1on by Don J. Cohn
Photographs by Luca lnvernizzi Tettoni

PERIPLUS EDITIONS
ingaporc • Hong Kong • Indonesia
Published by Penplus Ed1t1ons With ed1tonal oH1ces at
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Copynght t: 2004 Penptus Ed1t1ons (HK) Ltd

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Hardcover ISBN 978-0-7946-0208-6
Paperback ISBN 978-0-7946-0205-5

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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
6 5 4 3 2
pb 10 09 08 07 06
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 Shnmp w1th Vegetables and
Shr-fned R1ce Verm1celli 52 Ham 94
Longevity Noodles 53 Wok-seared Sesame Scallops 96
Stir-fried Noodles w1th Shrimp and Steamed Mussels, Clams or Oysters
Pork 55 with Garlic 97
Ch1lled Summer Noodles 56 G1nger-poached Trout or
Hot and Sp1cy S1chuan Noodles 59 Seabass 98
Sweet Black Bean and Sesame Squ1d
Vegetables and Tofu 101
Fragrant Sichuan Eggplant 60 Salt and Pepper Squ1d 101
Stir-fried Vegetables 60
St1r-fried Ch1nese Broccoli w1th Beef Desserts
62 Iced Almond Jelly with Lychees 102
Ho1s1n-glazed Green Beans 63 Banana Fritters 103
Crunchy and Tangy Fresh Lotus Root Cand1ed Apples 104
Salad 64 Mango Pudding 107
Hot and Sour Ch1nese Cabbage 65 Sweet Rice Dumplings 107
Tofu-stuffed Vegetables 66 Sweet Red Bean Soup with Lotus
Ou1ck Asparagus 66 Seeds 108
Ma Po Tofu 69 Sweet Red Bean Pancakes 108
Poultry Measurements and conversions
Black Bean Ch1cken 70 110
Hunan Ch1cken Salad 71
Fried Chicken in a Tangy Hot Sauce Index of recipes 111
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
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 Ingredi-
ents 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 c pap.. 1111 (')()St rt{1 JI'S t Crana and COOlQ.<;:;eurs
ca' rE.'CXl\T.Z(; tnev 1:1W.'U.ll t}of • Stull 'X) clnd cl(..;C(roar'y~ sauces
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 avail-
able 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 lash-
ton. 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 close attentron to the heat o f the wok. whrch is. after all,
Sichuan. the home of spicy food. rs a landlocked province merely a thin and sensitrve membrane of cast rron
wrth remarkably fertile soil and a population of more than separatrng the rngredrents from the flames of the stove.
100 mrllion. But desprte the prov1nce's 1ncend1ary reputa- Chrnese chefs, and Huaryang chefs rn partrcular, have an
tron. many of the most famous drshes are not sprcy at all uncanny ability to control the flames of therr stoves. Some
For example, the famous duck drsh, Camphor and Tea- of the best-known Huaryang d rshes are steamed or stewed
smoked Duck. is made by smokrng a steamed duck over a and thus requrre less heat and a longer cookrng trme than
m1xture of tea and camphor leaves most fried drshes: examples rnclude chicken wrth chestnuts.
Butrtrs the mouth-burners (all of them relyrng on chrh pork steamed rn lotus leaves, duck wrth an eight-rngredrent
peppers for their heat) that have made Srchuan's name stuHrng, and "lion head" meatballs.
known all over the world, drshes like Ma Po Tofu (see page
69), stewed tofu and mrnced meat in a hot sauce; Hui Guo Beijing and the North
Rou (see page 82}, twice-cooked (boiled and stir-fned) The cuisrne of Beijing has perhaps been subJected to more
pork wrth cabbage rn a piquant bean sauce: Yu Xiang outsrde rnfluences than any other major cuisrne rn China
Orezr (see page 60) , eggplantrn "fish flavor" sauce. and Frrst came the once-nomadrc Mongols, who made BerJrng
fish in hot bean sauce. therr capitalrn the Yuan Dynasty (1279-1368) . They brought
Chilies were a relatrvely late addrtron to the Srchuan wrth them a preference for mutton. the chrelrngredrent rn
palate. havrng been rmported by Spantsh traders in the late Mongolian Lamb Hotpot (see page 85). one of BerJrng's
Mrng or early Orng Dynasty (ca. 1600) from Mexrco via the most popular dishes rn the autumn and wrnter.
Philippines. The chrli's JOurney on the Pacifrc Spree Route rs And then there were the Manchus. who, as the rulers of
a remrnder of how plants. as well as rdeas. can cross the Otng Dynasty ( 1644-1911 ), introduced numerous ways
oceans and ennch the lives of the recipients. Sichuan's of cooking pork. As the caprtal of China for the last eight
own taste-tingling spree. Srchuan pepper (the dned berry centunes. BerJrng became the home of government otflcrals
of an ash tree) still adds rts distinctive flavor to many of the who brought therr chefs wrth them when they came from the
provrnce's dishes. wealthy southern provinces of Jiangsu and ZheJrang. But
The taste for piquant food rs sometimes explained by the most important rnfluence comes from nearby Shandong
Sichuan's climate The fertile agncultural basin is covered Province; tn the 19th century. the restaurant tndustry in
with clouds much of the year and there is enough rarn to Beitrng was monopolized by entrepreneurs from Shandong.
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. 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
When the Grand Canal was burlt rn the SUI Dynasty
Witt s;Ju e ttle rneat st1r tr ed w1th vegetables af'ld t11e carcass
(A.D. 581-618). it gave nse to several great commercral rrad nto soup ChiCKen. ducK c~nd po•k are roasted •n
citres at its southern termrnus. includrng Huaran and woou lued uvens 1n spec~<J,ty st oos and restaurants
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" (synony-
mous 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

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 accom-
pamed 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 conven-
tional 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 simul-
taneously-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 tnch-
es above the boiling water. Chinese stores also sell perfo-
rated 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.
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

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
Authentic Chinese Ingredients
A tnp to an As1an market 1s a must to stock up on hard-to-get
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
1tems, however, many
health food stores
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
Boxthorn berries are oval-shaped red
number of beans but mung bean
bernes. also known as wolfbernes They
sprout s are the most common type of
are pnzed for the1r mediCinal propertieS
sprout found 1n the produce section
and are avrulable dned from Ch1nese
of most supermarkets. Store them 1n apothecaries and 1n Asian markets
the refngerator. covered w1th water.
where they w111 keep for 2 to 3 days.
Chicken stock powder IS made up of
Many Ch1nese cooks remove the split
loose granules of ch1cken stock. used
bean heads and ta1ls before cook1ng,
to add extra flavor to d1shes Th1s
but th1s is opt1onal Wash the sprouts
powder can be qu1te salty, so be sure
thoroughly before cookrng.
to taste the dish before add1ng any
salt Substitute With 1nstant ch1cken
Black Chinese mushrooms, also
broth m1x or bou1llon cubes Most
known as shutake mushrooms are
supermarkets sell the vanous forms of
large and meaty, and are used rn many chiCken stock
recipes throughout lh1s book Fresh
shutake are 1ncreas1ngly ava1lable 1n
Chili oil 1s made from dned chilies or
supermarkets although porc1n1
ch11i powder steeped rn 011 wh1ch 1s
mushrooms. or dned black Chrnese
used to flavor some S1chuan d1shes
mushrooms may be used as well If
Bottled ch11i 01l1s also ava1lable 1n
usrng dned mushrooms. soak 1n hot
As1an markets. or you can make your
water for 10 to 15 m1nutes to soften.
own w1th the follow1ng rec1pe
then dra1n and diSCard the stems
before d1c1ng or shc1ng the caps cup (175 ml) peanut 011
3f4
1 tablespoon S1chuan peppercorns
Black vinegar 1s made from nee.
2 dned ch1lies. sliced
wheat and m11let. or sorghum The
best black vrnegars are well-aged and
Heat a wok or fryrng pan and add the
have a complex, smoky flavor
011. peppercorns and ch1hes Cook
Chrnese cooks add black v1negar
over low heat for 10 m1nutes then
sparingly to sauces, d1ps and when
cool and store 1n a glass conta1ner for
bra1s1ng meats Balsam1c vinegar 1s a
2 to 3 days Stra1n and d1scard the
good substitute
peppercorns and ch1iles. Store 1n an
a1rt1ght glass tar and keep 1n a cool
Blended mustard IS made up of place for up to 6 months.
ground brown and white mustard
seeds m1xed w1th wrne, v1negar. or
Chili paste cons1sts of ground fresh
water and vanous sp1ces such as
ch1hes. sometimes m1xed w1th other
tumenc Colman's mustard powder,
1ngred1ents such as v1negar. garlic or
ava1lable rn most supermarkets, IS a
black beans and commonly sold 1n
good cho1ce although 11 IS m1lder than
Jars. The heat may vary from brand to
the pure mustard normally served rn
brand dependrng on the 1ngred1ents
Ch1nese restaurants Japanese
that are added to the paste Sichuan
mustard IS an acceptable subst1tute
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 ready-
made ch1h paste 1n As1an markets and
well-stocked supermarkets
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
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
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
Daikon radish IS a large. cnsp, while-
fleshed 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
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
'
Ginseng 1s a h1ghly pnzed med1c1nal
root. somet1mes used 1n cookmg.
whiCh 1s thought to convey longevity
The root 1s sold 1n Ch1nese apothe-
canes 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.
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
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 vermi-
celli 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 van-
eltes 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 avatl-
able 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 normal-
ly 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 con-
tatner 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
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
Water chestnuts are small, acorn-
shaped roots w1th a brown leathery
sk1n outs1de and a cnsp, crunchy
flesh and a JUICY sweet flavor 1ns1de
Fresh water chestnuts can be found
packed 1n water 1n the refngerated
sections of some supermarkets
Canned water chestnuts are also
ava1lable
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
" .
-
j .
'·
·.~
· ..
. .
·~ ·~
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 Pickles and Relishes

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 Hunan Ch11t Rel1sh
dish. and a vegetable d1sh. The main courses are usually accompanied by 5 red and 5 green chilies
white nee. Fried noodles might be added if there are more than 6 people, 5 cloves garlic
however. fried noodles and rice dishes are more commonly eaten as the 1 medium onion
centerpiece of a casual lunch or d1nner. w1th one or two appetizers, or vegeta- 1 tablespoon oil
bles. Dipping sauces are normally served With each mam dish and placed 1/ teaspoon salt
4
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 1 Coarsely chop the chilies. garlic
three other main dishes.
and onion. Heat the oil and st1r-fry
the chopped ingred1ents for 1
Shopping for ingredients
m1nute. Add the salt and serve
Select the freshest possible 1ngred1ents Most of the dishes in th1s book are JUSt
warm, or at room temperature as
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. an appetizer. or as an accompani-
ment to fried nee.
Preparation
lt 1s of utmost1mportance to clean. cut and measure out all of the ingredients Preparat1on t1me 5 m1ns
Cook1ng t1me 1 m1n Y1elds 2 cups
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.
P1ckled Da1kon and Carrot
1 small daikon radish, peeled
Tips for deep-frying 1 medium carrot, peeled
When deep-frying, use enough 011 and ensure that the food IS submerged 2 teaspoons salt
completely. Heat the 01lto 350-375°F (180-190°C), or until a small p1ece of 1 fresh red chili, deseeded
mgredient bubbles when dropped into the 011. Be sure to slide small 2 tablespoons sugar
amounts of foods into the wok to prevent splattenng. Foods to be deep- 2 tablespoons white vinegar
fned 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
1 Cut the daikon and carrot 1nto
bamboo chopsticks to remove the 1tems from the oil. Keep the 011 hot and
small sl1 ces, or matchstick pieces
do not overcrowd the wok, and your food will turn out light and crispy.
of equal sizes. then place 1n a bowl
and sprinkle with salt. stirri(lg to m1x
Tips for steaming
Line your bamboo steamer with cabbage leaves when steaming wontons. well. Leave lor 15 minutes, then
rice dumplings or any other glutinous foods. and be sure not to overcrowd the squeeze to remove the moisture
steamer to prevent the foods from sticking. Cut the chili into very line lengthwise
shreds and add, together with the
Caring for your wok sugar and vinegar. to the da1kon
Carbon steel woks are among the best and cheapest of woks. but they and carrot. Chill before serv1ng.
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 Preparat1on t1me 20 m1ns + ch1lhng t1me
continue to remove loosened b1ts w1th the spatula. When sufficiently clean. Y1elds 3 cups
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.

Bas1c Rec1pes 23
P1ckled Green Ch1li
1 cup (250 ml) white vinegar
8 green chilies, sliced
1/ teaspoon salt
2
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 vine-
gar, 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
Mannated Broccol1Stems
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
24
Marinated Cucumber
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 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
Preparalion lime: 10 mins+ Chilling t1me
Yields 3 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 accompani-
ment or appetizer.
Preparalion lime: 5 m1ns + 1 day
mannating t1me Y1elds 2 pickled
garlic bulbs
Spicy Cabbage Pickles
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 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.

Ch11i Garlic Sauce
5 fresh red chilies
3 cloves garlic
3 tablespoons white vinegar
1 teaspoon sugar
/ 2 teaspoon salt
1
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 mannade for meats or as a d1p for
2 tablespoons peanut oil
1/ tablespoon sesame oil
2 English Worcestersh1re sauce IS
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 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 a f1ne s1eve The stock can be
1 Heat a dry sk1llet gently
over low heat and dry-
roast 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 pep-
percorns 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
steamed vegetables The use of the
unconventional and reflects the
Ch1nese cook s Willingness to adapt
to anyth1ng that m1ght 1mprove the
flavor of food
Soup Stocks
Homemade Ch1cken Stock
3 lbs (11/ 2 kgs) chicken bones or
chicken
2 in (5 em) ginger, sliced
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
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
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 1 Ora1n the mushrooms, reserv1ng 1/4 cup (60 ml) of the soaking liqu1d
soaked in warm water for 10 2 Heat 1 tablespoon of oil 1n a wok. add the tofu and fry until light brown on
minutes, stems discarded, and all s1des, about 5 m1nutes Remove, dra1n on paper towels and set as1de
caps diced
3 Heat the remam1ng oil 1n a wok over med1um-h1gh heat Add the mushrooms,
1 tablespoon oil
garlic, g1nger. and nee w1ne. and st1r-fry for 30 seconds Add the sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
and black pepper and shr-fry for 2 to 3 m1nutes, then add the reserved
1 tablespoon rice wine or sake mushroom hqu1d and d1ced carrot, and shr-fry for 2 m1nutes Stir 1n the
10 oz (320 g) firm tofu, cubed water chestnuts and m1x thoroughly
1 teaspoon sesame oil 4 F1ll each lettuce leaf w1th 2 to 3 tablespoons of the filling spnnkle w1th
1/ teaspoon freshly ground black
4 spnng on1on and sesame seeds and serve w1th ho1s1n sauce and Ch1h
pepper Garlic Sauce (page 25)
1 carrot, peeled and diced
1/ cup (90 g) diced water chestnuts
2
1 head Butter or Red Leaf lettuce,
Note: If us1ng ground turkey or pork 1n place of the tofu, om1t step 2 and
leaves washed and patted dry st1r-fry 1/ 2 lb (250 g) fresh ground turkey or pork at the beginning of step
Spring onions, sliced, to garnish 3 until the meat IS browned, then cont1nue w1th the rema1n1ng steps.
Sesame seeds, to garnish
Hoisin sauce, to serve
Serves 4- 6 Preparat1on lime 30 m1ns Cook1ng lime 7 m1ns
Chili Garlic Sauce (page 25), to serve

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 Blend 1 teaspoon of the cornstarch with the soy sauce and combtne w1th
1 teaspoon soy sauce the pork. Set astde
8 oz (250 g) ground pork, or diced 2 Heat the 011 1n a wok over medtum-htgh heat and slir-fry the pork until 11
ham or bacon
changes color, about 3 minutes. Add the bamboo shoots and grated
2 tablespoons oil
1/ cup (90 g) thinly slivered bamboo
carrot and sllr-fry for 2 m1nutes
2
3 Add the cabbage and st1r-fry for about 2 mtnutes. or unltl the cabbage IS
shoots
2 carrots, peeled and grated
soft but sllll cnsp Remove from the heat and shr 1n the spnng omons. bean
2 cups (180 g) thinly sliced Chinese sprouts. salt and pepper. Dratn the filling before ustng
cabbage 4 Lay a spnng roll wrapper on a flat surface, wtlh a corner factng you
2 spring onions, sliced Spoon 2 tablespoons of the filling onto the wrapper, about 2 1n (5 em) from
2 cups (1 00 g) fresh bean sprouts the bottom corner. Shape the fill1ng into a long, narrow strip.
1 teaspoon salt 5 Fold the bottom corner up and over the filltng, and roll once, away from
1/ teaspoon pepper
4 you Dab a btl of egg on the left and nght corners and fold each 1n, presstng
20 spring roll wrappers to seal. Dab the top corner w1th a btl of egg and roll sealing the egg roll
1 egg, beaten Repeat unttl all the wrappers and filling are used up
Oil for deep-frying
6 Heat the oil tn a wok over htgh heat unltl almost smoktng Add 5 egg rolls
Plum sauce, to serve
at a time and fry until cnsp and golden, about 3 minutes. Remove the egg
Hot Chinese or English mustard, to
rolls with a slotted spoon and dra1n on paper towels Serve wtth plum
serve
sauce, mustard, and a side of Sptcy Cabbage Ptckles (page 24)

Makes 20 egg rolls Preparat1on hme 30 mons Cookong lome 30 mons

Fold the bottom corner of the spnng roll wrapper Dab a btt of beaten egg oo the left and roght Dab a btt of beaten egg oo the top corner and
up and over the fdrong and rol once corners. then fold them on pressong to seal 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 1 To make the Filling, heat the oil in a wok over h1gh heat and stir-fry the
(or popiah wrappers, or moo shu pork and bamboo shoots for about 5 m1nutes, or until the pork changes
pancakes) color. Add the shrimp, carrot, cabbage, bean sprouts, and garlic, and stir-fry
Chili paste 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.
Filling
2 To make the Sweet Black Sauce, place the sugar and 1/ 4 cup (60 ml)
1 112 tablespoons oil
water in a saucepan over medium heat and swirl the contents gently to m1x.
8 oz (250 g) lean pork, cut into thin
Heat until the sauce is golden brown and the sugar has caramelized. In a
strips
3 cups (500 g) slivered bamboo small bowl, mix together the remain1ng water, soy sauce, and cornstarch,
shoots then add it to the saucepan. Simmer until the sauce thickens, then cool Stir
10 oz (300 g) shrimp, peeled and in the garlic and set aside.
deveined 3 Place a wrapper on a flat surface, then place a small piece of lettuce in
1 large carrot, peeled and cut into the center of the wrapper (the lettuce will help absorb any liquid so the
matchsticks wrapper will not tear) . Spread chili paste and Sweet Black Sauce to
5 cups (500 g) thinly sliced Chinese taste on the lettuce, then place 2 tablespoons of filling on top. Sprinkle with
cabbage coriander leaves and spnng on1on, then roll up, tucking in the sides. Repeat
1 cup {1 00 g) fresh bean sprouts or
with the remaining wrappers and F1lling Serve w1th blended mustard or chili
snow peas
sauce if desired
7 cloves garlic, minced
2 1/ 2 teaspoons salt
1 teaspoon sugar Makes 24 spnng rolls Preparat1on t1me 1 hour Cook1ng t1me 15 m1ns
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
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 Preparat1on 11me. 5 m1ns Cook1ng t1me 10 m1ns

34
Shrimp and Crab Tofu Skin Rolls
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
Yunnan Ham Pastries
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
36
Chao L1an Xia Xie J1ao
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 Preparation lime: 25 mtn Cooktng lime. 10 mtn
Cong Shao Huo Cu1B1ng
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 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 L1ne a medium-sized bamboo steamer with damp paper towels and set in
1/ teaspoon salt
4 a wok or large pan filled about 1J3 full of water (water should not touch the
1/ teaspoon freshly ground black
4 bottom rack of the steamer). Heat the water over high heat.
pepper 2 Season the chicken with salt and pepper and place in the steamer. Steam
3f 4 cup (180 ml) chicken stock
for 30 to 40 minutes, or unt1l cooked through Remove from the steamer.
3 tablespoons rice wine or sake
remove the skin, slice into bite-sized pieces, and set aside.
2 tablespoons soy sauce
3 Combine the stock, rice wine, soy sauce, sugar, gmger, and white pepper
1 teaspoon sugar
1 tablespoon grated ginger
in a large glass jar or bowl. Add the chicken and marinate at least 4 hours.
Pinch of ground white pepper Serve chilled, garn1shed with spring onion , w1th small bowls of Sesame
3 spring onions, sliced 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 To make the Dipping Sauce, combine the water. sugar, and rice v1negar 1n
1/ cup (80 g) flour
2 a small pan. Bring to a boil, reduce heat to low and cook until thick, about
1 teaspoon salt 30 minutes Stir in the remaining Sauce ingredients, remove from the heat,
1 teaspoon freshly ground black pepper and leave to cool.
2 eggs, lightly beaten
2 Drain the tofu and wrap in several layers of paper towels, applying light
1 cup (70 g) unseasoned breadcrumbs
pressure to remove the excess liquid. Cut 1nto 2 1n (5 em) cubes and set aside.
Oil for deep-frying
2 spring onions, sliced
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.
Dipping Sauce 4 Heat the oil 1n a wok over medium-high heat and deep-fry several pieces
1/
2cup (125 ml) water of tofu at a t1me until golden brown, about 5 seconds per side. Remove
1 cup (200 g) sugar from the oil with a slolted spoon and drain on paper towels Repeat until all
1/ cup (125 ml) rice vinegar the tofu pieces are fried. Top the tofu with sliced spring onion and serve with
2
1 fresh red chili, deseeded and minced the Dipp1ng Sauce.
3 cloves garlic, minced
2 tablespoons plum sauce or apricot Serves 4 Preparat1on time: 10 m1ns Cook1ng t1me· 30 m1ns
jam

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 Heat the oil in a wok over medium-high heat , then add the rice wine
1 tablespoon rice wine or sake and ginger, letting it sizzle before adding the stock. Bring to a boil.
2 thin slices of ginger 2 Add the mushrooms and carrot, simmer for 5 minutes, then add the corn,
4 cups (1 liter) vegetable or chicken peas. crab meat, and salt. Simmer for another 5 minutes.
stock 3 Stir in the cornstarch mixture, stirring until the soup thickens. Season with
5 dried black Chinese mushrooms,
pepper and sesame oil before serving.
soaked in water for 20 minutes,
stems discarded, and caps diced;
Serves 4 Preparation time: 30 mins Cooking time: 20 mtns
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

Tofu and Spinach Soup

A pure and simple soup that goes well with any meal.

4 cups (1 liter) chicken or vegetable 1 Bring the stock to a boil in a pot. Add the tofu and soy sauce and simmer
stock for 2 minutes.
11 cake (125 g) soft tofu, cubed
2 2 Add the spinach, cook for 2 minutes, then season with pepper and serve.
1 tablespoon soy sauce
4 oz (125 g) spinach, washed, tough Serves 4 Preparation time: 5 mins Cooking time. 10 mins
stems discarded, and leaves
coarsely chopped
'14 teaspoon ground white pepper

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
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

42
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 1 In a large pot, combine the short ribs, water, soy sauce, rice wine, and
beef shank sugar, and bring to a boil. Reduce to a simmer, skimm1ng the froth from the
7 cups (13/ 4 liters) water surface of the soup. Add the ginger, spring onion. garlic, cinnamon. and
1/ cup (90 ml) soy sauce
3 star anise. and s1mmer covered for 1 hour, or until the meat is tender,
1/ cup (60 ml) rice wine or sake
4 skimming the froth at regular intervals.
1 tablespoon sugar
2 While the broth is simmering, blanch the bok choy briefly in boiling water,
2 in (5 em) ginger, peeled and sliced
then drain and set aside.
5 spring onions
3 Remove the ribs and slice the meat, discarding the fat and bones. Set the
3 cloves garlic, crushed
1 cinnamon stick meat aside. Strain the broth and return it to the pot. Skim the fat from the
2 star anise pods surface of the soup with a large spoon. then add the mushrooms and
8 oz (250 g) bok choy simmer covered for 10 minutes.
6-8 large dried black Chinese mush- 4 Place some rice vermicelli , meat and bok choy in individual soup bowls,
rooms, soaked in water, stems then ladle in some hot soup and mushrooms. Garn1sh with spring onion
discarded and caps sliced and fresh coriander leaves, and sprinkle each bowl with a little sesame oil
8 oz (250 g) dried rice vermicelli, and chili oil. if using. Serve with a dish of Pickled Green Chili (page 24).
soaked in water for 15 minutes,
then drained Serves 6 Preparation time· 20 m1ns Cooking t1me: 1 hour 10 m1ns
Spring onions, thinly sliced, to garnish
Fresh coriander leaves (cilantro),
to garnish
1 teaspoon sesame oil
Chili oil, to taste

44
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 R1nse the f1sh and pat 11 dry w1th paper towels Spnnkle the f1sh with the
1 teaspoon cornstarch cornstarch and sel as1de
1/ tablespoon oil
2 2 Heat both the 01ls 1n a pot over high heat Add the garlic and st1r-fry for
2 teaspoons sesame oil
30 seconds, then add the g1nger and rice w1ne. and st1r bnskly Pour 1n the
3 cloves garlic, minced
stock and bnng to a boll
1 in (2 1/ 2 em) ginger, bruised
2 tablespoons rice wine or sake
3 Add the bok choy. soy sauce salt. and pepper to the pot and bnng to a
4 cups (1 liter) chicken or vegetable boil Add the hsh and s1mmer for 4 to 5 m1nutes Serve hot and garn1sh With
stock spnng on1ons
1/ cup (50 g) sliced bok choy
2
1/ tablespoon soy sauce
2
Serves 4 PreparatiOn t1me 5 m1ns Cook1ng lime 15 m1ns
1/ teaspoon salt
2
1/ teaspoon freshly ground black
2
pepper
2 spring onions, sliced

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 1 Break up the rice grains with a fork, or with your hands. and set as1de.
to room temperature, or in the 2 Heat 1 teaspoon of oil 1n a wok. Pour in the beaten eggs and cook until
refrigerator set. Break the omelet into small pieces with a spatula, then remove from the
3 teaspoons oil wok and set aside.
2 eggs, lightly beaten 3 Heat the remaining oil over high heat 1n the wok and stir-fry the remaining
8 fresh medium shrimp, peeled,
ingredients, except for the rice and salt. for 2 minutes. Add the rice and salt
deveined, and diced
1/ cup (60 g) thinly sliced chicken or
and stir-fry for another 4 to 5 m1nutes. turning constantly to brown the rice.
2
Add the fried egg and serve with Hunan Chili Relish (page 23) .
pork
2 dried Chinese sausages (60 g),
thinly sliced on the diagonal Note: If you don1 have Chinese sausages, any kind of sausage, ham or
4 spring onions, thinly sliced
bacon can be substituted.
1 fresh red chili, deseeded and
minced (optional)
1/ cup (40 g) diced bell pepper or
2 Serves 4-6 Preparat1on t1me: 5 mtns Cook1ng hme. 5 mins
asparagus or green peas or sliced
cabbage
1/ teaspoon salt
4

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 1 Break up the rice grains with a fork or with your hands, and set aside.
to room temperature, or in the Soak the black beans tn warm water for 10 minutes, drain, and set aside.
refrigerator 2 Place the tofu or tofu skin into a bowl, add the soy sauce and marinate for
2 tablespoons salted black beans or 5 minutes. Heal 2tablespoons of the oil in a wok over high heat and stir-fry
black bean chili paste
the tofu or tofu skin until brown, about 5 minutes. Remove from the wok and
6 oz (180 g) extra firm or pressed tofu
set as1de.
or dried tofu skin, cut into thin strips
3 Reduce the heat to medium-high and add the remaintng oil to the wok.
2 teaspoons soy sauce
3 tablespoons oil
Stir-fry the chilies, bell pepper or cabbage, garlic, and onion for 1 minute,
3 red and green chilies, deseeded then add the asparagus, black beans, azuki beans or peas, and bean
and minced sprouts, and stir-fry for another minute. Add the nee and tofu and season
3 cloves garlic, sliced with salt and pepper. mixing well. Serve with Hunan Chili Relish (page 23)
1 small onion, minced
6 asparagus spears, cut into 1 in Serves 4-6 PreparatiOn t1me: 5 m1ns Cook1ng ltme. 7 m1ns
(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
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 1 Soften the verm1celli by soak1ng 11 1n enough water to cover. then drain
3 long, narrow sticks of dried tofu skin and set aside. Soften the dned tofu sk1n by nnsing in water. then slice it into
3 tablespoons oil thin strips.
3 cloves garlic, minced
2 Heat 1 tablespoon of the oil1n a wok over med1um-h1gh heat, stir-fry the
1 in (2 em) ginger, thinly shredded
tofu skin for 5 m1nutes until cnspy, then remove and set as1de.
12 dried black Chinese mushrooms,
3 Heat 2 tablespoons of the 011 1n a wok and stir-fry the garlic and g1nger for
soaked in 1 cup (250 ml) of hot water
for 20 minutes, stems discarded, 30 seconds. Add the mushrooms and stir-fry for 1 m1nute Add the cabbage
and caps sliced; liquid reserved and 112 cup {125 ml) of the reserved mushroom liqUid, and cont1nue to
10 oz (300 g) cabbage, sliced into st1r-fry until the cabbage IS slightly softened
very thin ribbons 4 Add the dra1ned verm1celh, carrot. soy sauce. sugar. salt, pepper.
1 carrot, peeled and grated mushroom sauce. and another 112 cup (125 ml) of the reserved mushroom
2 tablespoons soy sauce liqUid St1r-fry for 5 m1nutes. then st1r 1n half of the tofu sk1n bean sprouts
2 teaspoons sugar spnng on1ons and sesame 011, and m1x well Garn1sh wtth the rema1ntng tofu
1 teaspoon salt
sktn and red chtli, and serve wtth wedges of hme. bottled chtli sauce. or a
1/ teaspoon ground white pepper
2
stde dtsh of Ptckled Green Chth (page 24)
2 tablespoons mushroom sauce
1 cup (125 g) fresh bean sprouts
Serves 4 Preparation trme 20 mrn Cookrng trme 20 mrns
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
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 stlr-
fned 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 Preparatton ttme t 0 m1ns Cooking ttme 3 m1ns

56
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 1 Heat the oil In a wok over med1um-high heat and stir-fry the snow peas
3 oz (80 g) snow peas, ends trimmed w1th the salt and sugar for 30 seconds Add the mushrooms. bamboo
Pinch of salt shoots, 1/ 4 cup (60 ml) of the reserved mushroom hqu1d, and the rema1n1ng
1/ teaspoon sugar
2 1ngred1ents S1mmer for 2 m1nutes. then serve
8 dried black Chinese mushrooms,
soaked in 1/ 2 cup (125 ml) hot water Serves 4 Preparation t1me 20 m1ns Cook1ng t1me 5 m1ns
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

" . ~rag•an1 Sdluon f!XlOOI"I S1 I• ed VegetJtlle<". nna Outck Asparagus (rec pe on

ooqeOO)

60
St1r-fried Chinese Broccoli with Beef
B1te-s1zed pieces of Ch1nese broccoli and succulent beef, st1r-fned in a delic1ous mushroom oyster sauce

8 oz (250 g) beef, thinly sliced 1 Mix all the Mannade 1ngred1ents together and comb1ne w1th the beef
1 tablespoon oil Marinate for 30 m1nutes, or overni ght.
1/ in (1 em) ginger, thinly sliced
2 2 Heat 1J2 tablespoon of the oil in a wok over high heat and stir-fry the
1 tablespoon minced garlic ginger for 30 seconds, then discard the g1nger. Add the beef to the wok and
12 oz (350 g) Chinese broccoli stir-fry for about 1 m1nute unt1l the beef changes color, then remove the beef
(kailan), cut into bite-sized pieces,
from the wok and set as1de
stems separated from the leaves
1/ tablespoon mushroom oyster
3 Add the rema1n1ng oil to the wok, st1r-fry the garlic for 30 seconds over
2
high heat. then add the broccoli stems and shr-fry for 1 m1nute Add the
sauce
broccoli leaves to the wok and continue to shr-fry
Marinade 4 Shr in the mushroom oyster sauce and cont1nue to cook for 1 m1nute.
3 teaspoons soy sauce then return the beef to the wok, stir, heal through, and serve.
2 teaspoons mushroom oyster sauce
1/ teaspoon freshly ground black
2
Serves 4 Preparation t1me 10 m1ns + 30 m1ns mannaling lime
pepper Cook1ng lime 10 m1ns
1 teaspoon sugar
2 teaspoons rice wine or sake
1 teaspoon cornstarch

62
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 Wash the lotus roots thoroughly, then peel and slice them crosswise into
1 tablespoon oil thin round pieces
2 spring onions, sliced 2 Heat the oil in a wok over h1gh heat and st1r-fry the lotus root, spring
1/ teaspoon salt
2 on1on, salt, and 1/ 2 a teaspoon of sugar for 3 m1nutes
1 teaspoon sugar 3 Add the water. cover, then reduce the heat to med1um and allow the lotus
1/ cup (1 25 ml) water
2 root to steam for 5 minutes Remove the lotus root p1eces from the wok
1 tablespoon rice vinegar
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 Preparat1on 11me 5 m1ns Cook1ng t1me 8 m1ns

64
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 To make the Stuff1ng. mash the tofu then comb1ne 11 w1th the rema1n1ng
1 long Asian eggplant or bitter gourd Ingredients Set as1de.
Oil for deep-frying 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
Stuffing sht down the s1de of each short section of eggplant to form a pocket for the
8 oz (250 g) firm tofu, drained
stuffing Gently stuff the vegetables
1 clove garlic, minced
3 Steam the eggplant and bell peppers for 10 m1nutes then dra1n away any
3 fresh shiitake mushrooms or 2 dried
excess hqu1d Pat the eggplant and bell peppers dry w1th paper towels
black Chinese mushrooms, soaked
in hot water for 10 minutes, stems
4 Heat the 011 1n a wok over h1gh heat and gently deep-fry the eggplant and
discarded, and caps diced bell peppers 1n batches. stuffing side down. for 3 m1nutes. Turn the eggplant
1f4 teaspoon salt and bell peppers stuffing side up, and deep-fry for another 3 m1nutes
1f 4 teaspoon ground white pepper Ora1n, d1scard the oil, and return the wok to the stove
1 egg, lightly beaten 5 To make the Sauce. add the black beans. chill, garlic and g1nger to the
1 spring onion, sliced 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
Sauce peppers. and s1mmer for 3 m1nutes Serve hot.
1 tablespoon salted black beans,
soaked and slightly mashed
1 fresh red chili, deseeded and Note: Be sure to use a splatter screen when fry1ng as the high water
minced content 1n the vegetables may cause the oil to pop and spatter.
1 clove garlic, minced
1 tablespoon grated ginger
1 cup (250 ml) chicken or vegetable Serves 2-4 Prepara!lon lime 10 m1ns Cook1ng t1me 20 m1ns
stock
1 teaspoon soy sauce
2 teaspoons cornstarch, blended
with 2 teaspoons water

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 1 Bring the water, salt, and sugar to a bo1l1n a wok, and blanch the asparagus
1/
4teaspoon salt for 2 minutes Dra1n the water and add the stock, w1ne. soy sauce, and
1/
4teaspoon sugar sesame 011 Bnng to a boll and stmmer for 1 m1nute
8 oz (250 g) young asparagus spears 2 Serve hot. garn1shed w1th shvers of ham
3J4 cup (180 ml) chicken stock

1 teaspoon rice wine or sake Serves 2 PreparatiOn t1me 2 m1ns Cook1ng t1me 3 m1ns
1 teaspoon soy sauce
1J4 teaspoon sesame oil
1 tablespoon slivered Yunnan or salt-
ed Parma ham, to garnish (optional)

66
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 min-
utes. 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/ 1 Combine the chicken strips with the ginger and cornstarch mixture, and
450 g), cut into strips leave to marinate for 10 minutes.
1/ tablespoon grated ginger
2 2 Heat the oil in a wok over medium-high heat. When the oil is hot, add the
1J2 tablespoon cornstarch, blended shallots and garlic, and stir-fry for 30 seconds. Add the black bean and
with 1 tablespoon rice wine or sake garlic sauce (or Chinese black beans) and stir-fry for another 30 seconds.
2 tablespoons oil
3 Add the chicken , chicken stock, and sugar and bring to a boil. Reduce
4 shallots, diced
the heat to low and simmer for 3 minutes. Add the snow peas, if using , and
1 clove garlic, minced
cook for another 2 minutes, or until the snow peas have softened.
2 tablespoons black bean and garlic
sauce, or 1J3 cup (20 g) salted
black beans, soaked and mashed Note: If using whole salted black beans, soak the beans in enough hot
1/ cup (125 ml) chicken stock
2 water to cover for 30 minutes. Rinse, drain, then roughly mash the beans.
1 1/ 2 teaspoons sugar
1 cup (80 g) snow peas (optional)
Serves 4 Preparation lime: 20 m1ns + 10 m1ns mannaling lime
Cook1ng t1me: 10 m1ns

70
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 Cook•ng t1me 10 m1ns
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

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 2 Heat the oil in a wok and deep-fry the ch1cken over h1gh heat until crisp
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.
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 Preparation ttme 10 m1ns Cook1ng t1me 20 m1ns

72
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 To make the Plum Orange Sauce, comb1ne the Ingredients and set aside
1 tablespoon soy sauce 2 Combine the ch1cken wings w1th all the other ingredients. except for the
1 teaspoon salt spring onions and mannate for 30 m1nutes
2 tablespoons rice wine or sake 3 Preheat the oven to 400•F (200 C) Place the ch1cken w1ngs 1n the oven
2 tablespoons grated ginger
for 15 minutes Remove from the oven and pat wrth paper towels to
2 tablespoons hoisin sauce
remove the excess 011
1 tablespoon cornstarch
Fresh spring onions, sliced, to garnish
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.
Plum Orange Sauce or until cooked Garn1sh wrth spnng on1ons and serve
1/ cup (125 ml) plum sauce
2
1/ cup (125 ml) orange tangerine
2 Note: 1 cup (250 ml) of unsweetened p1neapple JUICe may be substituted
juice
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
2f 3 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

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 Preparation time 5 m1ns Cook1ng t1me 17 m1ns

76
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 Comb1ne the Sauce ingredients and place 1n a w1de, shallow saucer
1 tablespoon salt 2 Comb1ne the S1chuan Pepper and Salt D1p 1ngred1ents 1n a small bowl
1 teaspoon ground Sichuan pepper-
and set as1de
corns or sansho pepper
3 Wash the duck thoroughly and pat 11 dry Rub the duck 1ns1de and out w1th
3 spring onions
the salt and ground Sichuan pepper Place the spring on1ons and the g1nger
3 in (8 em) ginger, sliced
1/ cup {125 ml) rice wine or sake 1ns1de the cav1ty and place the duck on a heatproof plate Pour the nee wme
2
3f4 cup (60 g) tea leaves
over the duck and steam for 1 hour and 15 m1nutes 1n a large steamer
4 bay leaves Remove from the steamer, then dra1n and set as1de.
4 star anise pods 4 Place the tea leaves. bay leaves, star an1se and c1nnamon 1n a dry wok
3 cinnamon sticks over h1gh heat Once the leaves start to smoke, reduce the heat to med1um.
Oil for deep-frying and place a rack over the smok1ng ingredients Place the duck on the rack.
Spring onions, sliced, to garnish 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
Sauce roast for 1 hour.
1/ cup (125 ml) hoisin sauce
2 6 Heat the 011 1n a wok over h1gh heat. Add the duck and deep-fry for 10
1f2 teaspoon ground Sichuan pepper-
m1nutes. turn1ng the duck over after 5 m1nutes Dra1n and cut 1nto serv1ng
corns or sansho pepper
p1eces Garnish w1th spnng on1on and serve w1th the Sauce. Steamed Buns
1 teaspoon sesame oil
1 teaspoon oil (rec1pe below) . and Sichuan Pepper and Salt D1p.

Sichuan Peppper and Salt Dip Note: To m1n1m1ze smoke 1n the kitchen, be sure to run your exhaust fan,
2 teaspoons ground Sichuan pepper- and do not remove the lid from the wok until the smok1ng of the duck
corns or sansho pepper
has been completed.
1 teaspoon salt
1/ teaspoon sugar
2
Serves 4 Preparatton ltme 20 mtns Cooktng lime 2 hours 35 mtns

Steamed Buns Man Tou

11/ 2 teaspoons active dry yeast
1/ cup (125 ml) warm water
2 and 1 teaspoon of flour 1n a small bowl. M1x and stand 1n a warm place unt1l
1/
4cup (50 g) superfine (caster)
sugar
2 cups (250 g) all-purpose flour, sifted
3 teaspoons oil
1 Comb1ne the yeast w1th 2 tablespoons of warm water 1 teaspoon of sugar,
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 1 If ustng uncooked pork, heat 1 teaspoon of oil tn a wok over high heat
pork, thinly sliced and lightly sttr-fry the pork until tt ts cooked Remove the pork from the wok
1 tablespoon oil and set astde
1 large red bell pepper, sliced 2 Heat the otl tn a wok over medtum-htgh heat, then add the peppers and
1 large green bell pepper, sliced
sttr-fry for 2 mtnutes Add the sliced pork and sttr-fry for 1 mtnute. Remove
2-3 teaspoons chili paste
the pork and peppers from the wok and set tt astde astde
1 teaspoon hoisin sauce
3 Add the chtlt paste to the wok and stir-fry for 30 seconds, then add the
1 heaped tablespoon salted black
remaintng tngredtents and sttr-fry for 1 minute, mixtng thoroughly. Return the
beans, soaked, drained, and slightly
mashed pork and peppers to the wok, sttr to heat through and serve.
2 cloves garlic, minced
1 tablespoon grated ginger Serves 4 Preparat1on t1me 10 m1ns Cook1ng lime 40 m1ns
2 teaspoons soy sauce
2 teaspoons sugar
1/ teaspoon ground white pepper
4
1 spring onion, coarsely chopped

82
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 1 Place the beef in a bowl and add the nee w1ne. salt, and white pepper.
cut Into 1 in (2' / 2 em) cubes Mix and set aside for 10 m1nutes
4 tablespoons rice wine or sake 2 Heat the oil m a wok over high heat and st1r-fry the beef until browned on
1/ teaspoon salt
2
1/ teaspoon ground white pepper
all sides, about 3 minutes Lower the heat to medium-h1gh, then add the
4
garlic, and st1r-fry for 30 seconds Add the rema1n1ng ingredients, except for
2 teaspoons oil
4 cloves garlic, minced
the lettuce and ch11ies, and st1r-fry for 1 m1nute. m1xing well
2 teaspoons coarsely ground black 3 Serve the beef on a bed of shredded lettuce, surrounded by slice red chili
peppercorns
1 teaspoon crushed Sichuan pepper- Serves 4 Preparation 11me 10 m1ns Cook1ng 11me 6 m1ns
corns
4 teaspoons oyster sauce
4 teaspoons soy sauce
2 teaspoons sesame oil
61ettuceleaves, shredded
2 fresh red chilies, sliced

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 1 To make the Batter, comb1ne the flour, cornstarch. bak1ng powder and salt
bite-sized cubes 1n a large bowl Gradually pour 1n the water. m1x1ng w1th a fork until smooth
1 tablespoon cornstarch Add the oil and m1x well Set as1de
Oil for deep-frying 2 Wh1sk together all the Sauce mgredients and set as1de
1 tablespoon minced garlic
3 Comb1ne the pork w1th the cornstarch Heat the 011 1n a wok until 11 just
1 tablespoon minced ginger
starts to smoke Work1ng in small batches. use tongs to d1p the pork in the
1 green or red bell pepper, diced
Batter, then into the wok. Deep-fry the pork for a few seconds until it IS a
2 spring onions, sliced into lengths
1 cup (1 00 g) fresh or canned
light brown, then remove from the wok and drain on paper towels. Use a
pineapple chunks (optional) slotted spoon to d1scard any batter from the wok Repeat until all the pork
has been battered and fried
Batter 4 Return all the pork to the wok and deep-fry a second lime. th1s lime for
3f4 cup (100 g) flour about 3 m1nutes. or until golden brown. Th1s step IS optional. but 11 removes
3f4 cup (100 g) cornstarch the rema1n1ng mo1sture from the pork and makes 11 cnspy and chewy-similar
2 teaspoons baking powder to what you get 1n a Ch1nese restaurant D1scard the 011 and return the wok to
1I teaspoon salt
4 the stove over h1gh heat
1 cup (250 ml) water
5 Stir-fry the garlic and ginger for 30 seconds. add the bell pepper, and
1 1/ 2 teaspoons oil
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.
Sauce
1/ cup (125 ml) Chinese white or
2
cider vinegar Note: A splatter screen for covering the wok comes 1n handy when the pork
1/ teaspoon salt
2 is returned to the pan for additional frying
2 tablespoons tomato ketchup
1 tablespoon soy sauce
1/ cup (125 g) sugar
2 Serves 4-6 Preparation t1me 20 mms Cook1ng lime 30 m1ns
1 1/ 2 tablespoons cornstarch, blended
with 3f4 cup (175 ml) water

86
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 1 Combine the Sauce ingredients in a bowl, and set aside.
(tuna, halibut, seabass, or swordfish) 2 Rinse the fish and pat 11dry w1th paper towels. Heat a skillet or wok over
1 tablespoon oil medium-high heat. Rub the cooking surface with a piece of freshly cut
2 spring onions, sliced ginger, then add the 011 When the oil beg1ns to s1zzle, add the fish steaks
and cook for 2 m1nutes on each stde
Sauce 3 Pour the Sauce over the ftsh and leave covered for 1 to 2 minutes. Turn
2 1/ 2 tablespoons soy sauce
the fish, add the spnng onton and bratse for 2 m1nutes. Serve tmmedtately
21f 2 tablespoons rice wine or sake
11/ 2 teaspoons sugar
1/ teaspoon sesame oil
Serves 4 Preparat1on t1me 10 m1ns Cooktng t1me 10 m1ns
2
1 teaspoon vinegar
1 tablespoon shredded ginger
1 tablespoon water
1 tablespoon chili paste (optional)

90
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 1 Combine the fish with the grated ginger and set aside.
sliced 2 Refresh all the vegetables by plac1ng them in iced water for a few
1/ tablespoon grated ginger
2 minutes, then dra1n and set aside.
1 small carrot, peeled and sliced 3 Heat the 011 1n a med1um-s1Zed sk1llet or wok until very hot. Add the garlic
1/ cup (125 g) bamboo shoots, thinly
2 and stir-fry for 30 seconds. then add the vegetables and continue to stir-fry
sliced
for 2 minutes
1 cup (100 g) celery, sliced on a
diagonal
4 Add the f1sh to the sk1llet, stir gently to m1x through, then add the salt, soy
1 tablespoon oil sauce, nee w1ne. sugar, and water Cont1nue to st1r for another 2 minutes
2 cloves garlic, minced until the flesh IS opaque and the fish IS cooked
1/ teaspoon salt
2 5 Toss gently w1th the spnng on1on. turn off the heat. and spnnkle w1th
1 tablespoon soy sauce white pepper Serve w1th G1nger and Soy D1p (page 25)
1 tablespoon rice wine or sake
1/ teaspoon sugar
4 Serves 4 Preparatton ttme 15 mtns Cooktng ttme 6 mms
1 tablespoon water
2 spring onions, sliced
Pinch of ground white pepper

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 1 Season the shnmp or lobster w1th the cornstarch m1xture. egg white 1/ 2
and deveined or 8 oz (250 g) fresh teaspoon sugar. and 1I 4 teaspoon salt Massage the shnmp or lobster
lobster meat gently, m1x1ng well Set as1de.
1 teaspoon cornstarch, blended with
1/ cup (60 ml) water
2 Heat 1 tablespoon of oi11n a wok until very hot, then add the snow peas,
4 1/ teaspoon salt, and a pinch of sugar Stir-fry
1 egg white 4 for 1 m1nute, then remove
1/ teaspoon plus a pinch of sugar from the heat and set as1de
2
1/ teaspoon salt 3 Heat the rema1n1ng 011 1n a wok unt1l very hot, then shr-fry the shrimp or
2
2 tablespoons oil lobster for 1 m1nute Add the garhc and g1nger st1rr1ng to m1x thoroughly
3f4 cup (50 g) snow peas, sliced Add the soy sauce, nee w1ne, ch1cken stock, ch1h bean paste and tomato
4 cloves garlic, minced ketchup Continue to st1r-fry unt1l the shnmp or lobster IS cooked, then serve
'12 tablespoon grated ginger
'12 tablespoon soy sauce Serves 4 Preparat1on t1me 15 mns Cook1ng t1me 10 m1ns
1 tablespoon rice wine or sake
1 tablespoon chicken stock
1/ tablespoon chili bean paste
2
2 tablespoons tomato ketchup

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 Preparatton ltme 10 mtns Cooktng ttme. 15 mtns

94
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 To make the Mannade, wh1sk all the Ingredients together. Pour the Mannade
1 teaspoon oil into a plastic bag and add the scallops. Seal the bag and leave to marinate
2 spring onions, sliced in the refrigerator for at least 1 hour.
Sesame seeds, to garnish 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,
Marinade
or until they are opaque Garnish w1th sesame seeds
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1/ tablespoon soy sauce
SeNes 2-4 Preparation lime 5 m1ns + I hour mannallng lime
2
Cook1ng t1me 8 m1ns
1 tablespoon rice vinegar
1 tablespoon grated ginger

96
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 Preparation t1me 5 m1ns Cook1ng t1me 5 m1ns

98
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 1 Combine the Black Bean and Sesame Sauce tngredtents and set astde.
4-6 cloves garlic, thinly sliced 2 Heat the oil tn a wok over medtum-high heat, add the garlic. and stir-fry
1 tablespoon grated ginger for 1 to 2 mtnutes unttl golden brown
2- 3 fresh red chilies, deseeded and 3 Add the gtnger and chill. stir-fry for 1 mtnute then add the SQutd and the
minced; or 1 1/ 2 teaspoons dried
Black Bean and Sesame Sauce Slir, mtx well. and leave to cook for 1
chili flakes
mtnute Garntsh wtth fresh parsley and serve
12 oz (350 g) fresh squid, cleaned
and cut into bite-sized pieces
Fresh sprigs of parsley, coarsely Serves 4 Preparalion t1me 20 m1ns Cook1ng t1me 5 m1ns
chopped, to garnish

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 pepper-
2
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.

3J4 cup (180 ml) boiling water
1/
4cup (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
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

102
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 1 To make the Batter, comb1ne the flour, milk, butter. and sugar. Gradually
finger bananas, peeled add the water, mixmg thoroughly until a smooth batter is formed.
Oil for deep-frying 2 Halve the larger bananas 1f necessary, then d1p all the bananas in the
Honey (optional) batter. coat1ng well
3 Heat the oil in a deep saucepan or a small pot until very hot. Test the oil
Batter
w1th a wooden chopst1ck or a dry wooden spoon. 11 the 011 s1ules. 1t 1s
1 cup (125 g) flour
ready to be used Deep-fry the bananas. a few at a time. for 3 m1nutes until
2 tablespoons milk
3f4 tablespoon butter browned on all s1des Dra1n on paper towels and 1f des1red seNe dnuled
1 tablespoon superfine (caster) sugar w1th honey
1/ cup (125 ml) water
2
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 Preparation lime 30 m1ns Cook1ng t1me 10 m1ns

104
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 mango and mix thoroughly.
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)
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 pinching the edges of the dough together to seal. Cover with a damp towel
cold water
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
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
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,
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 1 Place the red beans in a stra1ner and nnse well.
2-3 strips fresh or dried orange peel 2 Combine the beans, orange peel and water in a pot and bring to a boil.
83/4 cups (2 liters) water Reduce the heat and simmer for 45 minutes.
1/ cup (60 g) boiled lotus seeds
4 3 Add the lotus seeds. simmer for another 45 minutes, then discard the
1/ cup (125 g) sugar
2 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 2 Brush a medium-sized skillet with a bit of the oil and heat over medium
1/
2cup (125 ml) oil
6 tablespoons canned sweet red
bean paste
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.
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 Preparation lime: 5 mins Cook1ng t1me: 20 m1ns

108
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 UK or Amencan spoon by 5 mi. so use 3f4 tablespoon 1nstead of a lull
tablespoon when lollow1ng the rec1pes

Liquid Conversions Solid Weight Conversions

Imperial Metric US cups Imperial Metric

1/ II oz 15 ml 1 tablespoon 1/2 oz 15 g
2
1 II oz 30 ml 1/ cup 1 oz 30g
8
2 II oz 60ml 1/ 4 cup 11/2 oz 50g
4 II oz 125 ml 1/ cup 2oz 60g
2
5 II oz ( 1/4 p1nt) 150 ml 2f3 cup 3oz 90g
6 II oz 175 ml 3f4 cup 3 1/2 oz 100 g
8 II oz 250ml 1 cup 4 oz (1/41b) 125 g
12 II oz 375 ml 11/2 cups 5 oz 150 g
16 II oz 500ml 2 cups 6 oz 185 g
7 oz 200 g
Note: 8 oz (1/2 1b) 250 g
1 UK p1nt = 20 II oz 9 oz 280 g
1 US p1nt = 16 II oz 10 oz 300 g
16 oz {1 lb) 500g
32 oz {21bs) 1 kg

Oven Temperatures

Heat Fahrenheit Centigrade/Celsius British Gas Mark

Very cool 225 110 1/4

Cool or slow 275-300 135-150 1- 2
Moderate 350 175 4
Hot 425 220 7
Very hot 450 230 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