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FOR BEGINNERS

WEI-CHUAN COOKING SCHOOL was founded in 1961 as a subsidiary of Wei-Chuan Food Corporation, the largest food manufacturer in Taiwan. The school soon became the largest and most respected institution of its kind , along the Asia-Pacific rim. Graduates include world-class chefs, institutional teachers, professional caterers, connoisseurs of Chinese cuisine as well as many homemakers.

As Wei-Chuan's reputation grew, requests came from all over the world for guidance and information relative to the recipes used in the cooking classes. In an effort to meet this demand, CHIIVESE CUISINE was written and published in 1972. The book was very successful and became the first in a series of Wei-Chuan Cookbooks. Wei-Chuan Publishing was founded later that same year in Taipei with a branch subsequently established in the U.S.A. in 1978.

Wei-Chuan Cookbooks are now recognized as the most comprehensive books in the Chinese cuisine field . Wei-Chuan's current plans include new books covering cuisines from all over the world .

Wei-Chuan's success can be attributed to its commitment to provide the best quality product possible. Almost all recipes are complemented by full color photographs. Each recipe is written simply with easy-to-follow instructions and precisely measured ingredients. Wei-Chuan stands behind its name, reputation, and commitment to remain true to the authenticity of its recipes.

Contents

Special Ingredients and Sauces ... ... ..... .......... .. ....................... ...... ...... ... ....... ... ... 4

Culinary Idioms .. ........... .. ....... .... ........ ..... ........... ... .... .................. .. ........ ... .. .... .. ..... 5

Appetizers ..... ....... ... ............... .. ..... .. ................. .. .. .. ..... .... ......... ....... .... ............... .. . 8

Soups .......... ........ ....... ........... ..... ... ....... .. ..... ... ..... ..... ....... ....... ...... ...... ........ ..... .. .... 21

Pork, Beef and Chicken .............. .. ..... ................ .. .. ...... ............ .... .. ... ...... .. .... .. .... 27

Seafood ...................... ..... ........ .... ...... ..... ....... ....... .... .... ............ .. ... ....... ... ... .. ...... ... . 49

Eggs, Vegetables and Tofu ........................................... ....... ........ ......... ... .... .. .... 61

Rice and Noodles ........ ... ............ .. .. .... ....... ....... ..... ............. ... ... .. .. ........ ......... ... ... 73

Snacks and Desserts ...... ....... .... ....... .. ...... ... .. .. .... ....... .. ... ... .... .......... ........ ...... .... 77

Index ..... .. .................. ........... .... ................ ......... .. ... .. .. ......... .. .... ... ......... .... ........... 94

1!!1 •

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4

Special Ingredients and Sauces

[!] Hoisin Sauce is made from flour, soy bean, sugar and other fragrant spices. It is sweet and dark.

~Fermented Black Beans are made by cooking, fermenting and then marinating black beans in salt water. The beans are black and taste salty.

@]Star Anise (left side) is a fragrant spice used often in Chinese cooking. Szechuan Peppercorn (right side) is a spice often used in preparing Szechuan-style dishes.

1!1 Oyster Sauce is made by mixing fermented oysters with water and salt. It has a special seafood flavor.

~Sesame Oil (large bottle) is made by baking or steaming white or black sesame seeds and then extracting the oil. High quality sesame oil has a light color and strong aroma.

liD Barbecue (Sa Tsa) Sauce is made by grinding several different kinds of hot and fragrant spices and mixing them together. Ready-made Sa Tsa sauce is also available in markets.

III Chinese Black Mushrooms (right side) are edible fungi that grow on dead tree trunks. Soak them in warm water until soft; cut off stem before using them. · Dried Wood Ears (lower left) are edible fungi that grow on dead tree trunks. The shape resembles a human ear. Soak wood ears in water until soft before using them. Small hard stem should be removed from large wood ears.

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Culinary Idioms -a-~:c ~i!i tLn ~UI/.R~

Measurements

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1 cup (1c.)=236 c.c. 1 *t ( 1 t&i1i! )

Cutting

Roast

In selecting a menu, consider diversity and quantity of ingredients (balance meat or seafood and vegetables), a combination of color, taste and texture; one dish/person, two dishes/two people, three dishes/three people. Below are recommended techniques which will make your Chinese cooking easier.

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1 lb. = 16 oz. = 450 g 1 oz. = 28 g 1~ =1 6Aiil=450~5/: 1Aiil=28~5/:

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All ingredients must be cut into the same size and shape so that the cooked food will look uniform and have the same tenderness.

Preheat oven then put in food to bake.

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Deep-frying

Stir-frying

6

1 Marinate then coat the food with batter. 71J~f.H4~_tot · jtff!l'/Jttt~-_t~WJ o

2 Immerse food in heated oil. For foods which take longer to cook, first fry in high heat until the surface is slightly cripsy, then use medium heat and gently stir food to maintainan even temperature. When food is nearly tender, turn heat to high to release oil in food. Remove when done.

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1 Marinate chicken, pork, beef, or fish before stir-frying. Add in cornstarch (and egg white if desired) to tenderize meat. Stir-frying is a quick process. Seasoning sauces and ingredients may be mixed in advance to save cooking time.

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2 When several ingredients are used, the difference in tenderness will sometimes require some ingredients to be cooked in oil, boiled, or fried before mixing. When boiling green vegetables, add a little salt and oil. Remove and rinse immediately to keep the color green.

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3 Stir-frying requires high heat. Heat wok then add oil. Stir-fry green onions, ginger root and garlic until fragrant. Add all other ingredients and seasoning sauce, mix well. Non-stick pan or flat pan may be used for stir­frying.

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Mix-boil

Steaming

Boil seasoning sauce or liquid in pan. Add in stir-fried, fried, or cooked food . Thicken with mixture of cornstarch and water.

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1 Bring water to boil. Place food in a steamer and steam.

~*•~· ~~--~~•n~•*••~-~~•••AAo 2 ALTERNATE METHOD: Place a bowl, upside down on bottom of wok or

large pot; add water (do not cover bowl) . Put food on a heatproof plate then put plate on the bowl, cover and steam.

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Stewing

Put water in a large pot. Put ingredients and water or stock, to cover, in a smaller pot and set it inside the large pot. Cook over low heat until food is tender. Soup prepared this way is very light and clear.

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Stock "1!!!1: B ra:Jim Put water in pot; add pork, beef, or chicken meat or bones. Bring to boil and remove scum. Add cooking wine and cook over medium heat for one hour. Remove meat or bones. Stock is ready for use.

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1 lb (450g) chick 4 c. shredded 1ett1 1 1/2 c. shredded

pepper, onion a tomato

1 T. ea: soy 3/4 t. ea: sugar,

[!] 1/a t. salt dash of pepper 2T. olive oil

8 won ton skins oil for dMo-rrVJn~

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21bs(900gl

1

3 T. sugar, 1 1/2

[!] 1 1/2 T. cooking 1 1/2 T. hoisin

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11b (450gl chicken legs 4 c. shredded lettuce 1 1/z c. shredded green

pepper, onion and sliced tomato

1 T. ea: soy sauce, vinegar 3/4 tea: sugar, sesame oil

lil 1/at salt dash of pepper 2 T. olive oil

8 won ton skins oil for deep-frying

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2 lbs (900g)shoulder pork

1

3 T. sugar, 1 1/z T. soy sauce III 1 ,z T. cooking wine

1 ,z T. hoisin sauce, 2 t. salt

1

2 T. soy sauce il hot

1bean paste, coriander,

garlic .. desired

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Crispy Salad with Chicken serves 2 • 2 Ail!

a Boil chicken; when cooked, let cool, bone and shred. Mix 11J, put aside. Cut won ton skins in 1/4" (.5cm) strips, and deep-fry until crispy. Mix all ingredi­ents; serve. May add roasted ground peanuts, sesame seeds and coriander.

0 TO DEEP-FRY WON TON SKINS: Heat oil for deep-frying. Put a strip of won ton in oi l. If it stays at the bottom, oil is not hot enough. Allow more time to heat oil. Repeat test. The strip will quickly surface if oil is hot enough. Deep­fry all won ton strips; stir and remove. If oil is too hot, strips will burn.

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Chinese Roast Pork serves 4 • 4 Ail!

a FIRST METHOD: Cut pork into strips 1 1/2" (4cm) wide; add I1J and marinate overnight. Preheat oven to 400"F (205"C). Put meat on a roasting pan and roast on oven's middle rack 40 minutes; remove, slice and serve with~ .

EJ SECOND METHOD: Preheat oven to 400"F (205"C). Cut meat into slices 1/3" (1 em) th ick (Fig. 1 ). Add (1J , marinate as above. Begin at the long edge, roll the meat (Fig . 2) and tie w ith string (Fig. 3) . Roast for 1 hour; remove. Slice and serve with ~.

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fig . 1 fig. 2 ,,

1 duc:lc. 41bs (1800g)

1 green onion 2 ... ginger root

fil Vz T. •: salt. cooking wine 1/z t. flve.spice powder or

pepper.

1 1/z T. honey • Iii' hollln sauce or.,... plum sauce • desired*

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Crispy-Skin Duck serves 4 • 4 A~

D Clean duck, drain water from cavity and pat dry. Rub cavity w ith [!] ; close cavity (Fig. 1 ).

fJ Bring ~to boil and ladle over entire surface of duck several times (Fig. 2) . Spread honey on surface of duck (Fig . 3) . Place (hang) duck in a well ventilated place or in refrigerator at least 24 hours. The drier the skin, the crispier it w ill be after roast ing.

0 Pre-heat oven to 400'F (205"C). Place duck on baking pan then roast on oven 's middle rack until color is golden; reduce heat to 350'F (178'C) and roast 1 more hour. Serve with 00.

* Sour plum sauce: Cook 4 T. ea sugar and water, 2 crushed sour plums (seeds removed) and 1/2 T. ketchup for 5 minutes or until thick. Hot chil i paste may be added as desired.

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Jellyfish Salad serves 2 • 2 A~

D Use thick, golden jellyfish (Fig. 1). Shred jellyfish into thin strips, wash and drain. Bring 2 C. water to boil ; turn off heat. Plunge jellyfish into the water and stir quickly, until curled, immediately remove (Fig. 2) . Plunge jellyfish into cold water and rinse several t imes until cold. Soak jellyfish 8 hours, changing water frequently, until slightly larger and crunchy (Fig. 3). Drain jellyfish, mix with [] . May be served as an appetizer.

0 Marinate 1/3 lb (150g) shredded cucumber or white radish in 1/2 t. salt for 1 hour; rinse and squeeze to dry. Mix cucumber with 1 t. each, vinegar and sugar. The prepared cucumber may be tossed with jellyfish and served .

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Sliced Pork & Garlic Topping serves 2 • 2 A~

D Cover pork with [] . Bring to boil ; cook for 30 minutes over medium heat Remove pork, retain liquid. Slice pork after it cools. Pour ~ over sliced pork.

0 Retained liquid may be used as stock. Hot chili may be purchased .at most Chinese markets.

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T. oooldng wine, 1 t. vinegar

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Crispy Fried Walnuts serves 2 • 2 Affl

a Put nuts in[!] and heat for 5 minutes over medium heat; remove and drain.

El Heat oil. Deep-fry nuts over low heat 5 minutes. Stir continuously to prevent burning. Remove, place on paper towel. Nuts should be crispy when cool.

D Shell walnuts (Figs. 1 & 2). If walnuts with skin are used, they become very dark during frying. To remove the skin, blanch in boiling water then pick off with a toothpick (Fig. 3) .

D CRISPY FRIED CASHEWS: follow above directions, except deep-fry cashews for 15 minutes .

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Five Spice Fish serves 2 • 2 Affl

a Clean fish and pat dry. Cut into 1 " (2cm) slices. Marinate with [!] 2 hours. Remove. pat dry to rid excess marinade.

fJ Heat oil. Deep-fry 2 or 3 fish slices per batch 8 minutes; remove .

E1 Bring 00 . fried fish, green onions and ginger (from marinade) to boil. Turn heat to medium and cook 15 minutes. Drizzle with sesame oil. Turn fish over and continue to cook until liquid completely evaporates. Let cool; serve .

D Carp, small yellow fish, or pomfret may be used.

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17

2 .. (900g) beef shanks, (Fig.1)

1

5 c. water, 1/z c. soy sauce 1 T. cooking wine 1/z star anile (see Fig. 3, P. 4)

3 T. IUpl" 1T.18181n8oil

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1 chlcUn, 3 1/3 .. (1500g) 1t. lllt 1 T. oooldng wine

1T. IOJIMIC8 1 T. minced garlic

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Beef Shanks serves 4 • 4 Affl

D Cook shanks in[!] ; bring to boil. Reduce heat to medium and cook 2 hours, or until tender (turn over during cooking) . Use a chopstick to test for doneness. Add .sugar and increase heat; turn meat until liquid thickens slightly. Add sesame oil; remove and allow to cool (Fig. 2) . To serve, slice the desired portion into thin slices. Add chopped green onions, coriander, sesame oil and hot bean paste as desired. Refrigerate unused portion for later use.

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Salty Chicken serves 4 • 4 .A.ffl

D Put whole chicken in boiling water (water must cover chicken). bring to another boil over high heat. Remove scum. Cook 40 minutes over low heat. remove from pot. Spread salt and cooking wine over chicken while hot. When cooled, cut into pieces, serve with!Il .

0 May save broth for other uses.

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19

2 sheets seaweed 4eggs

1

6c. stock 1 1

/2 t. salt

2 T. chopped green onion

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1/21b (225g) ground beef

1

1/2 T. soy sauce

1/2 T. cooking wine

1 T. cornstarch

1/2 T. minced ginger root

I 6 c. stock or water, 1 1/2 t. salt

I 4 T. cornstarch, 5 T. water

1

3T.water 3 egg whites or 2 whole eggs

1

1 c. chopped green onions & coriander

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Seaweed & Egg Flower Soup serves 4 • 4 A ill

D Tear seaweed into 2" (5cm) squares. Lightly beat eggs.

E1 Boil[!]. Slowly add eggs in a thin stream; stir lightly and turn off heat immediately when eggs float to the top. Add seaweed. Pepper, sesame oil and chopped green onions may be added as desired.

D CANNED CHICKEN BROTH: 1 can (2 c.) contains 1 t. salt. You may substitute for[!] by adding 4 c. water and 1/2 t. salt to 1 can of chicken broth .

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Beef Soup serves 4 • 4 A ill

D Marinate meat with [!] . Adding 1 T. oil to meat before stir-frying helps to separate pieces.

E1 Heat 2 T. oil , stir-fry ginger and meat slices, add ~ . bring to boil. Add mixture @l to thicken ; stir (Fig. 1 ). When boiling, slowly add mixture [!] in a thin stream while stirring gently (Fig. 2); add ~ . Add 1/2 t. each of pepper sesame oil.

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21

&leaves of nappa cabbage 6bokchoy 1 chicken leg

6 Chinese black mushrooms 3 dried scallops

[!] 1 1/z oz (51 g) package bean threads

2 c. tofu, cut into pieces 10 ea: shrimp, fish balls 1 c. asparagus 1 c. mushrooms

00 I 6 c. stock, 1 1/2 t. salt

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total of 4 c.: crab meat, tofu asparagus, button mushrooms, (all diced) and peas

00 I 6 c. stock, 1 1/2 t. salt

00 I 4 T. cornstarch, 5 T. water

~ I 2 T. water, 2 egg whites

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Casserole Soup serves 4 • 4 A~

0 Cut cabbage into 2" (5cm) pieces (Fig. 1 ). Use only the heart and tender leaves of bok choy; trim the thick stem (Fig. 2). Cut chicken leg into pieces. Separately blanch cabbage, bok choy and chicken. Soak IIl in water to soften (Fig. 3) .

fJ Place cabbage in a heatproof dish; add all remaining ingredients. Stock in ~ should cover the ingredients. Bring to boil; turn heat to low and cook 20 minutes. Serve.

0 Meat balls, abalone, squid, sea cucumber, other vegetables may be added. Fish balls may be purchased at most Chinese markets.

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Crab Meat with Asparagus Soup serves 4 • 4 A~

0 Bring 00 to boil. Add [!] and bring to boil again . Add mixture @] to thicken; stir. When boiling, slowly add [!] in a thin stream; stir lightly and turn off heat immediately. Pepper and sesame oil may be added as desired.

0 Canned crab meat. canned or fresh button mushrooms and asparagus may be used. Use cooking wine and pepper to remove the seafood odor.

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23

1 1/llbs (600gl chicken legs

mJ3/4 t. salt, dash of pepper

1 egg

4 T. cornstarch oil for deep-frying

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I

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1/2 lb (225gl chicken breasts

[!] 1 1/2 T. ea: water, wine 1/• t. salt

4 egg whites, beaten 1 T. cornstarch 4 radishes, sliced

!il J 1 c. stock, 1/2 t . salt

1/2 T. ea: cornstarch, wine

12molds

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Fried Chicken serves 2 • 2 Ail!

D Cut chicken legs into large pieces and marinate in[!] for at least 1 hour. Coat with cornstarch before deep-frying .

fJ Heat wok then add oil. Deep-fry chicken until outside is crisp. Reduce heat to medium and continue to fry 7 minutes until done: remove and drain. If skin is not crispy, reheat oil and fry again .

D If chicken legs are marinated in refrigerator, increase deep-frying time to 12 minutes. Small chicken legs or chicken wings may be used to eliminate the procedure of cutting pieces.

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Chicken Croquettes serves 2 • 2 Ail!

D Remove chicken tendons (Fig . 1 ). Finely chop chicken, then add[!]. Gradually pour egg whites and mix into chicken (Fig. 2) . Add cornstarch and mix.

fJ Oil molds then put 1 portion of chicken mixture into each mold. Arrange radish slices as shown (Fig. 3) . Steam 6 minutes over low heat; remove mixture from molds. Boil ~ ; stir then pour over croquettes and serve.

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27

z ,, lb (300g) chicken breast

1

1/• T. soy sauce

1/• T. cooking wine

1 T. cornstarch

111vedded onion

1

2 T. water, 1/z t. cornstarch 11/z T. N: soy sauce, ketchup 1/z T. N: sugar, vinegar

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2/a lb (300g) chicken breast 1/z T. cooldng wine 'Jzt.•.....-,ult 11811white 2 T. cornst.'ch

1 1 /z c.llced almonds or _. .... al for deep-frying

-~~~ (Mlt) .................. .

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Chicken Breasts With Ketchup serves 2 • 2 A~

a Laterally cut ch icken breasts into large pieces . Use a meat mallet to tenderize meat; add[!] and mix together.

f1 Heat 2 T. oil. Briefly st ir-fry onion; place on plate. Wipe wok dry. Heat 2 T. oil. Fry chicken until both sides are golden. Add ~ and stir to mix well. Remove and put on top of the onion or on the side.

0 TO BONE CHICKEN BREASTS: Cut meat along outside of rib cage to the spine (Fig. 1 ). Spread meat away from bone (Fig. 2). Repeat for other side. Turn breast over and remove bone.

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Almond Chicken serves 2 • 2 A~

a Remove skin from chicken . Cut chicken breast into 1/4" (.5cm) sl ices; add [] and mix. Coat each slice with almonds.

f1 Heat oil for deep-frying; fry chicken 1 1/2 minutes until crispy. Remove and serve.

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29

1/z ., (225g) boneless chicken legs

1

1/z T. soy sauce Iii Vz T. cooking wine

1 T. cornstarch

6 slices green onion 6 slices ginger root

I Total of 2 c. (sliced):

Iii mushrooms, cooked carrot. green pepper, red hot chili

1

3 T. water, 1 t. cornstarch Iii 1

/3 t. ea: salt, sugar 1 t. cooking wine

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1 ll (450g) chicken wings

total of 2 c. (cut in pieces): Chinese black mushrooms (softened in water), bamboo shoots, green onions

1

2 c. water, 4 T. soy sauce 1h T. ea: cooking wine, sugar

a .... .. ...... ... .. .. .... .. .... . 12PR

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Stir-Fried Chicken serves 2 • 2 Affl

D Dice chicken and mix w ith [!] . Add 1 T. oil before stir-frying to separate meat.

fJ Heat 1 T. oil. Brief ly stir-fry~ and 1 T. water; remove. Wipe wok dry. Heat 2 T. oil, stir-fry green onions and ginger root, then add chicken and fry until cooked. Add ~ and mixture @] ; stir-fry until mixed well.

0 TO BONE CHICKEN LEGS: Make vertical cut from bottom of leg to top (Fig. 1 ). Cut through joint. Remove meat from bone. Cut off both bones (Figs. 2 & 3).

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. Chicken Wings serves 2 • 2 Affl

D Cut chicken wings at joints into 3 pieces. Sprinkle on 1/2 T. of flour or cornstarch to avoid splattering during deep-frying.

· fJ Heat 2T oil, then fry chicken until both sides are golden. Put to side of wok and stir-fry[!] _ Set aside. · ·

El Bring ~to boil, add chicken wings and ffl . cook in high heat 15 minutes unti l sauce thickens. Sesame oil may be added as desired.

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31

2/3 lbs (1200g) whole chicken lor legs)

tea: salt. cooking wine

egg yolks, 1/2 c. cornstarch 'I for deep-frying

T.wysauce T. chopped garlc, green onions, ginger root T. ea: sugar, vinegar, water

thofliped coriander, .... me oil, ret hot chili .. desired

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2 /31b 1300g)lean beef

,/• T. soy I8UC8 3/• T. cooking wine

1 T. cornstarch

6 dried chili peppers 1/z c. green onion sections or

chopped onion

2 T. ea: soy SMJCe, water 1tea:vinegar, .... 1 t cornst81ch

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Spicy Chicken serves 4 • 4 Af5l

a Mix ffJ then rub on skin and in chicken cavity. Marinate 2 hours. Place chicken in pot and half cover with water. Bring to boil over high heat. Turn heat to low; cover and cook 40 minutes. Turn chicken during cooking; re­move and let cool. Spread egg yolks on chicken and coat w ith cornstarch.

El Heat oil. Deep-fry chicken over high heat 12 minutes, until skin is crispy; drain. Cut chicken into bite-size pieces; pour mixture 00 on chicken; serve.

D TO CUT CHICKEN: Remove wings and legs (Fig. 1 ). Separate breast and back (Fig. 2) . Cut large pieces into bite-size pieces (Fig. 3).

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Kung-Pao Beef serves 2 • 2 Af5l

a Slice meat; and mix with ff] . Add 1 T. oil, mix so meat separates during frying .

E1 Heat 3 T. oil. Stir-fry chi li peppers until almost burnt. Add green onions and meat; stir-fry until medium rare. Add mixture ~ ; stir to mix well and serve.

D For authenticity and to enhance the meat flavor, use sufficient oil (3 T.) to stir-fry chili peppers and green onions.

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fig . 1 33

1 1/J .,. (600g) fresh bacon slab (2·, 5cm wide)

5 T. soy sauce ol for deep-frying

1

1 T. cooking wine, 2 t. sugar 2.,....onions 2 llices ginger root

n~lll < f.JS~~• > .. ... .... 1" •.:.~~ · · ··· · · ····· ··· · ···· · · ········5*11;

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~zlb (225g) beef tenderloin

I ~2 T. soy sauce ,2 T. cooking wine 1 T. cornstarch

2 c. shredded bell pepper

1 T. chopped fermented black beans

1 ,2 T. chopped green onion, ginger root. garlic

1

2T. water, 1 T. soy sauce ,2 t. sugar, 1 t. cooking wine 1 t. cornstarch

tFIII ···· .. ···························6iilii

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Steamed Bacon In Soy Sauce serves 2 • 2 A~

D Cover bacon in 6 c. water and cook over medium heat 30 minutes. Re­move; pat dry. Lightly pierce skin of bacon to prevent forming bubbles while deep-frying. Rub soy sauce on skin while hot. Pat dry before deep-frying. Retain soy sauce.

lEI Heat oil. Deep-fry bacon, skin side down, over medium heat until golden (cover to avoid splashing oil) . Remove; let cool. Slice (Fig. 1 ), then pack bacon securely, skin side down, in bowl. Add [!] and retained soy sauce (Figs. 2 & 3) . Steam over high heat 1 hour. Pour out and retain liquid. Invert bowl on serving plate; remove bowl. .Pour retained liquid on bacon. Serve. Can be served with rice or bread.

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Stir-Fried Beef & Green Peppers serves 2 • 2 A~

D Finely shred beef across grain and mix with[!] . Add 1 T. oil and mix so meat separates easily during frying .

lEI Heat 1 T. oil. Briefly stir-fry bell pepper and 1 T. water; remove. Pat wok dry, then heat 2 T. oil. Stir-fry 00 then beef until medium rare . Add mixture 00 and bell pepper. Quickly stir over high heat; serve.

D Ready-made black bean garlic sauce may be used for 00 .

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35

2/3 I) (300g) lean beef dash of salt, pepper

1

3T.water 6 T. (4 1b. oz., 125gl sa tsa chang

6 skewers (8 .. , 20cm long)

-~~ - .... ..... ... .. .... ... .. ...... Bi~Ji

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,b. ., (225g) pork

I 1 egg yolk, 1/2 T. soy sauce

6 T. cornstarch oil for deep-frying 1/2 t. chopped garlic

I total of 2 c. (cut into pieces):

onion, tomato, green pepper

1

3 T. ea: sugar, water, vinegar 2T. ketchup 1/2 t. salt, 1 1/2 t. cornstarch

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Skewered Beef with Sa Tsa Chang ',J .. ~ 4- do cb iY-"' I IAJ q::~

serves 2 • 2 Ail)

D Cut beef in 1 "x 4" (3cm x 1 Ocm) slices. Skewer beef. sprinkle salt and pepper on both sides and place on baking pan.

f1 Pre-heat oven to 450'F (235'C). bake beef 8 minutes. Remove and place on plates. Boil [!] and pour over beef; serve.

0 Sa tsa chang may be purchased at most Chinese markets .

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Sweet & Sour Pork serves 2 • 2 A ill

D Cut meat into 2/3" (2cm) slices; tenderize (Fig . 1 ). Cut meat into bite-size pieces (Fig. 2). Mix in [] . Dredge meat in cornstarch before deep-frying (Fig. 3) .

f1 Heat oi l; deep-fry meat 6 minutes or until cooked and surface is crispy. Remove and drain. Remove oil from wok.

El Heat 1 T. oil. Stir-fry garlic until fragrant. Add ~ ; stir-fry briefly, add mixture ~ ; stir and bring to boil. Add fried meat and toss lightly; remove and serve.

0 Pineapple or carrot may be used for tomato in [!] .

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37

2 .. (900gt brisket of beef

2 C. water, 6 T. soy uuce Iii 3 T. cooldng wine

2 green onions 2 ... of gina- root

1T.q.-1.5 oz (51gt paclrage been

threads

............... ........ 11T*

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total of 1/2 lb (225gt shelled *imp and lean meat

Iii I 1/4 t ult. 1 T. cooldng wine 1 T. cornstarc:h

1 T.lhredded ginger root Iii 1 T. lhredded green onion

2 black mushrooms, pre­softened in water, shredded

ill total of 3 c.: bean sprouts, lhredded ~and carrots

1

3 T. water, 1 t. cooking wine il 1 t cornstarch

1h t ea: salt.sugar

•c· .111 ..................... M;R

I . .. .. .... .. .. ........ .. ........ t,J•I!; il, ~at$) .................. ~1*&

1

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Beef Cooked In Soy Sauce I serves 4 • 4 Ailt

a Cover beef in[!] and bring to boil . Reduce heat to low, cook 1 hour. Test tenderness with a chopstick. Add sugar; cook 1 0 minutes. Remove meat, let cool then slice. Retain liquid.

fJ Blanch bean threads in boiling water.

II Line medium-size heatproof bowl with sliced beef. Put bean threads and 1/2 c. retained beef stock in center of bowl (Fig. 1 ). Steam over high heat 20 minutes; remove. Drain liquid (Fig. 2). Invert bowl on a serving plate (Fig. 3) . Remove bowl and pour retained liquid over beef; serve.

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g m**';~~mm o

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Chop Suey serves 2 • 2 Affi

a Prepare shrimp (Step 1. p.55) . Shred meat; marinate with shrimp and l!l . fJ Heat 1 1/2 T. oil. Add 00 and 2 T. water; stir lightly, remove, then discard

liquid. Wipe wok dry. Add 2 T. oil ; stir-fry 00 until fragrant. Add shrimp and meat; stir-fry until color changes. Add 00 and l!l . stir to mix well.

0 Deep-fried bean threads may be arranged on plate, then pour "chop suey " over them. To deep-fry bean threads, see " to deep-fry won ton skin" , p.11.

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39

1/2 ., (225g) sliced beef

2 c. shredded onions

1

2 T. shredded ginger root Ill shredded red hot chili as

desired

1

3 T. soy sauce li] 1 T. ea: sugar, water

1 T. cooking wine

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1

- ······· ···· ····· ········ ······ 3*1!; •·il•* · · ····· · ··· · · · ·· ··~1*1!;

2/a ll (300g) ground pork, beef or chicken

2T.water 1 T. cooking wine 1 T. cornstarch ,2t. salt dash of pepper

1/z c. glutinous rice

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* ..................... .. ... ....... 2*1!;

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ft ............. .. ....... ..... ... t *l

Stir-Fried Beef with Onions serves 2 • 2 Ail}

a Heat 3 T. oil. Stir-fry(!] briefly. Add onion, saute. Then add~ and beef; stir­fry until color changes. Remove and seNe.

0 Pre-cut, paper-thin slices of beef may be purchased at most Chinese or Japanese markets.

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Pearl Balls serves 2 • 2 Ail}

a Rinse, then soak rice 1 hour; remove and drain. Stir meat and(!] until thoroughly mixed.

EJ Divide and roll meat into 15 balls. Roll each ball in rice to completely coat them (Figs. 1, 2 & 3) . Steam the balls in a steamer over high heat 30 minutes; remove.

0 Chopped onions, ginger root, green onions, water chestnuts, or dried shrimp may be added to mixture. Use food coloring of preference.

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41

V2 lb (225g) flank steak

I

V2 T. soy Nuce lil 1

/2 T. cooking wine 1 T. cornstarch

2/a lb (300g) broccoli 6 pieces green onion,

1'"(2cm)long 6 slices ginger root

2 T. water, 3/4 T. soy Nuce 3/4 T. oyster Nuce

Iii 1/2 t. sugar, 1 t. cornstarch 1 t. cooking wine

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6 pork chops, 1 1/3 lbs (600g)

1 egg l11 V2 t. ea: Nit, minced garlic

1 T. soy Nuce, 1/2 T. sugar dash of pepper

4 T. cornstarch

2 T. ea: soy sauce, water 1!1 1 T. ea: vinegar, sugar

Total of 2 T.: minced green onion, ginger root end garlic

oil for deep-frying

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Beef with Broccoli In Oyster Sauceserves 2. 2 Affi

~iii~~ D Cut meat across grain, into thin, bite-size pieces. Mix with [!] . Before frying

add 1 T. oil and mix so meat separates easily during frying .

fJ Separate and cut off broccoli flowerets from stem. Cook in boil ing water with a dash of salt and cooking w ine. Upon boiling, remove immediately and drain. Arrange flowerets around serving dish.

lEI Heat 2 T. oil. Stir-fry onions, ginger root and beef until beef is cooked medium rare. Add mixture 00 ; stir to mix well and place on serving dish.

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Fried Pork Chops 6 pork chops • 6 Affi

D Tenderize pork chops (Fig. 1 ), add [!] (Fig. 2). Marinate 1 hour. Coat with cornstarch before deep-frying (Fig. 3) .

B Heat oil. Deep-fry pork chops 4 minutes or until golden and thoroughly cooked. Remove and dip in 00. Add chopped red chili pepper if desired.

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Fog. 2 43

1/alb (150g) pork loin

1

1 t soy sauce, 1/2 T. cornstarch 1 t cooking wine

3 eggs, ,beaten total of 2/alb (300g):

iplnec:h (cut in 4 sections), lhredded bamboo shoots

total of 2 T.: slvedded green onion, ginger root

total of 1 c.: black wood ear • muslvooms (pre-softened in water. slvedded)

I 1/2 T. cooking wine 1 T. soy sauce, 1/2 t. salt

•IJI < • • .tF~ta> ············4iiti

l·illl·ii ..................... ~1•H!i xat» ........................ t*l!r ................ .. ................. 3ill •• (tnJI) .... ........ . ~iiti

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2 .. (900g) brisket of beef

1/z c. soy sauce 2 T. cooking wine 2 green onions 2 slices ginger root 1 star anise (optional)

1

1T.Migar 2 c. peeled white radish, cut

in pieces, cooked in water

11 T. water, 2 t. cornstarch

~ ........................ 1"*

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Moo-Shu Pork serves 2 • 2 A iS!

a Shred pork and mix with [!]Add 1/2 T. oil to separate meat before stir-frying.

fJ Heat 1 T. oil. Stir-fry eggs until sol idified; remove. Add 1 T. oil. Stir-fry spinach and bamboo shoots; add 1 T. water, stir-fry until cooked. Remove and drain.

E1 Wipe wok dry. Heat 1 T. oil. ?tir-fry 00 until fragrant. Add meat and stir-fry until color changes. Put in 00 and all other ingredients; toss lightly over high heat to mix; remove.

0 Moo-shu pork may be served with rice or Moo-shu pork shells (or flour tortillas) by spreading hoi sin sauce in the center (Fig. 1). topped with pork (Fig. 2), then wrapped into a roll (Fig. 3) .

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Beef Cooked In Soy Sauce II serves 4 • 4 A iS!

a Cut· beef into pieces. Cook beef and 1IJ, turning occasionally, until all sides are seared. Add 2 c. water; bring to boil. Cover, turn heat to low and cook 50 minutes or until tender . Add 00 and cook 10 minutes, or until liquid is reduced to 2(3 cup. Add mixture 00 to thicken; stir and serve.

0 Potatoes or carrots may be used instead of white radish .

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47

2/3 lb (300g) fresh oysters

1

1 T. cooking wine 1/4 t salt. 1/2 T. flour 1/2 c.flour 1 egg. beaten 1 c. breed crumbs olfordeep-frying

~ . .... .......... ... .. .............. s;w

......... .................. .. ..... 1*1!;

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11b (4&0gl fresh scallops 1 T. cooldng wine, 3 T. flour

1

1 c. flour, 3/• c. ice water 1h t baking powder, 1 T. oil

ol for deep-frying

1

1 t hot chi& paste 2 T. (chopped): garlic, green

onion, ginger root

IT. water 11h tea: sugar, vinegar 11/2 t cooking wine 1 t-ult. cornstarch

HTJl .............. .... .... .. 12Jti II ......... 1 *& • BfA ...... 3*&

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Deep-Fried Oysters serves 2 • 2 Ai)l

D Mix oysters with dash of salt; rinse and drain . Mix oysters with l!l . fJ Coat oysters with flour, then dip in egg. Coat oysters with bread crumbs

(Figs. 1, 2 & 3) .

D Heat oil for deep-frying. Fry oysters until outside is crispy. Remove and drain. Serve with Szechuan peppercorn salt (see P. 4) or ketchup.

0 If small oysters are used, place on skewers before coating.

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Spicy Scallops serves 2 • 2 Ai)l

D Wash scallops and mix with cooking wine to reduce sea odor. Pat dry before frying. Mix l!l .

fJ Heat oil for deep-frying. Coat scallops in flour then dip in mixture l!l . Deep­fry scallops over medium heat 3 minutes; remove.

D Heat 2 T. oil; stir-fry ~ until fragrant. Add 00 ; bring to boil then pour over scallops. Serve.

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49

2/3 lb (300g) fish meat: fillet or steak

1111 1/2 T. cooking wine, 1/3 t. salt

li)11 egg, 3 T. wet. 4 T. ea: cornst.ch, flour

oil for deep-frying

lill3 T: ea: chopped green onion, ginger root. garlic '

1

1 T. ea: cooking wine, sugar 1!1 3 T. ketchup

3/4 t. ea: hot chili paste, salt

ill 3/4 c. water, 1/2 T. cornstarch

All!loooooooo oo oooooooo ooooooo oooooooo8JW

1111 • . ..... ... t 1l•l&i • ~- .... . t*l&i

Iii I *af9 , .t9 ............... ~*IIi * ·········· ·· 3*8••·········1· lf$$111J ... .................... .••

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1 whole fish 1 lb (460g)

11111 T. cooking wine, 1 t. salt

total of 1 c.: shredded green onions, coriander

Iii shredded baby ginger roots a desired

Iii I ,2 c. water or stock 2 T. soy sauce, 1/4 t. salt

A1 ......... ...... ............. 12JI

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Spicy Fish Fillet serves 2 • 2 A~

a Slice fish (Fig. 1) then marinate with [!) . Mix 00 for coating.

fJ Heat oil for deep-frying. Dredge fish meat in coating (Fig. 2) . Then fry until fish is thoroughly cooked and outside is crispy (Fig. 3). Remove to serving . platter. Drain oil from wok.

lEI Heat 2 T. oil. Stir-fry l!l, until fragrant; add ~and stir-fry. Add mixture Ill. bring to boil then pour over fish . Serve.

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Steamed Fish serves 2 • 2 A~

a Clean fish then drain; apply mixture [!) . Steam fish over boiling water 10 minutes, or cook 5 to 8 minutes in microwave until done.

fJ Remove fish to serving platter; discard liquid. Sprinkle l!l and drizzle 2 T. hot oil over fish . Bring l!l to boil then pour over fish. Dash of pepper as desired .

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Fig. 3 53

2/31b (300g) shrimp, shelled

1111 1 egg white, 1 T. cornstarch

~il l 1/2 c. chopped onion

1/2 T. minced garlic

1

3 T. ketchup Iii 1 T. ea: cooking wine, sugar

1 t. ea: hot chili paste, salt

~ I 5 T. water, 1 t. cornstarch

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1/21b (225g) shrimp, shelled

I 1/• t. salt, 1 egg white

111 1 T. cooking wine 1 T. cornstarch

total of 2 c: green onion pieces, tomato slices, broccoli stem slices (or Chinese pea pods)

r.112 T. water, 1/4 t. comstarch

~ ,, t. salt

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I

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Shrimp with Ketchup serves 2 • 2 A~

D TO PREPARE SHRIMP: Put 1 t. salt and 1 T. water on shrimp and gently mix (Fig. 1 ). Rinse shrimp until water is clear; drain and pat dry (Fig. 2). If large shrimp are used, cut shrimp in half. Devein shrimp (Fig. 3) .

lEI Mix shrimp with [!] . Add 1 T. oil to separate shrimp before sti r-f rying.

EJ Heat 2 T. oil. Stir-fry shrimp until color changes then remove. Use remaining oil to stir-fry ~ until fragrant. Add @] . Continue to stir-fry; add mixture @ and shrimp. Stir-fry to mix well. Green peas may be added.

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EJ 5832~~AA · ~~jCtJ>~~§mt£ · ~83:J1Jiw ~ t.t · ~A @] t-l-U · ~t.Jo~~a<J @ N &~CN'~·OJ~-~A~§C.t!>W.o

Shrimp with Vegetables serves 2 • 2 A~

D Prepare shrimp (see step 1 above). Mix shrimp w ith [!] . Add 1 T. oil to separate shrimp before stir-frying.

a Heat 2 T. oi l. Stir-fry shrimp until color changes then remove. Use remaining oil to stir-fry ~ and 1 T. water. Add shrimp and mixture @l ; stir-fry to mix well.

D ~jW!JJjZ; ( ~_t ) . ~A [!] N . tJ>Mtt'583I~£t . J'!IJtJ>~~LIJl7Tml 0

a 5832~~AA · A~KtJ>~~§E!Dmt±J · ~583~ ~ *41.JD7)<.1~£t·tJ> · ~A~&~~a<J @H4i*t!>±S.J~E!D• o

55

2/31b (300g) shrimp, shelled 1 egg white (small) 6 T. cornstarch oil for deep-frying

1 1/2 T. ea: water, soy sauce 1 T. ea: vinegar, sugar 1 t minced garlic 1 t minced red hot chili

•c ............... ...... ............ aiifi •a c~J·> ............ .... .. ...... 1. :tat» .............. .... .... .... . s*1t f~iiiiJ ......................... .

I

* ' .illl .... .... .......... :&1 t *lt • ' ......................... :&1*11;

1 • ' •• "" """"" ' ~i$:& 11]\11;

1/3 lb (150g) shrimp shelled

I 1/1 t salt, 1/2 egg white

1/2 T. cooking wine

1/2 T. cornstarch

I

total 1 c. (sliced): button mushrooms, ham, broccoli stem (or Chinese pea pods)

1

4T.water 1/• t salt, 1/2 t. cornstarch 6 egg whites or 3 eggs

•c ................................. 4iifi

......... .... .................. t/J\1!; •a .......... .. .. .. .............. till ;~, :taM ............... :&~ *I!;

li$&•*11 =~· <•lUi~) ... ~J:t~1*l

* ................................. 4*1!; . .............................. t /J\1!; :tat» .................... .. .. ~ ,J•I!; •a .............. ... ...... ..... ..... sill

Sour & Hot Shrimp serves 2 • 2 Ajj)

a To prepare shrimp, see p.55. Mix with egg white, then cornstarch.

fJ Heat oil for deep-frying. Fry shrimp 1 1/2 minutes until crispy, then move to side of wok. Bring l!lto boil then mix in shrimp. Remove, drain and serve.

a ~~~!.! it ( ~55Jlf ) • ;t:m~8!*~ilt1 5t!:ill~8ffltlffi o

B r fF5m J ~~m · }\tfjfFf-:ll t?ta¥Mll1Bmt±J o ~ l!l t..J.~~wfF~8{Jtfjt-\!~ lln~tt o

Shrimp Foo Vung serves 2 • 2 A jj)

a To prepare shrimp, see p.55. Mix shrimp with[!] (Figs. 1 & 2) . To help separate shrimp, add 1/2 T. oil before stir-frying (Fig. 3) .

fJ Heat 1 T. oi l. Stir-fry shrimp until color changes; remove and set aside. Heat 1 T. oil. Stir-fry mixture~ and 1/2 T. water. Add shrimp and mixture~ and stir-fry. If shrimp sticks to wok, add a little more oil. Stir-fry until liquid thickens; serve.

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fJ 5831 ::*:~AA · ~;~~cn·¥~~1lDmt±l; 583I ::*:~AA · lliWJ\ ~ *-'l· &l](t::*:£1;~~ • ¥}

t.Jo~~8{J~K&!lll~8{] ~ t4 ( llD~~ · jf,i§ t.JD 1-'~f583 ) t-t~:¥~;j1~ 1lDIJX o

57

8 jumbo llwlmp, ~, ... (300g)

m I ~ ~: =. ~ t.llllt I

z ,. c. powdered glutlnou8 rice Iii 7 T. water ,,z t. baking powder

oil for deep-frying

1 1/z T. -a-, Vz t. llllt Iii 1 T. cooking wine

3 T. ee: ketchup, WlltW 1 t. cornatarch. 1 T. vlnepr

*"•e• ........................ . I ............................... tiJ\1;

lil xatA • • ·················· &1*&

lill : .. ·.·.·.·:i;j:~·:·*::::::~!: rt$'l!IJ ·········· ········· ·····•• •••·*··················&3*1i • ........ ·1 i *& ' •· ..... ltJ\It

Iii xatA ···· ······· ················1'J'Ii ill' •························&1*&

z ,. lb (300g) shrimp, shelled

!ill 1/4 t. ult. 1 T. cooldng wine 1 egg white, 1 T. cornst8rch

Iii I 2 T. water, 1/• t. cornst8rch

8 flowerets of broccol

£ ········ ·························• • ··················:··········· !tJ\Ii

lil •a ·································1• ill· xatA· ···· ·· ···· ···· ·· ·~1*1i

I *·································2:*1i

Iii xatA · · · · · · · · · · · · · · · · · · · · · · · · !'J'Ii

~·· <•?E•> ····· ·· ········•

Jumbo Shrimp with Ketchup serves 2 • 2 A~

D Shell shrimp, leave tail intact (Fig. 1 ). Wash shrimp in salt water and rinse in clear water; drain and pat dry. Cut back of shrimp in half lengthwise (Fig. 2) but do not break apart. Remove dark vein. Open shrimp, then prick inside several times (Fig. 3) so it will not curl while frying. Mix shrimp with ffl . Mix 00 to form a paste.

fJ Heat oil for deep-frying. Hold each shrimp by the tail and dip in 00 then put in wok. Deep-fry until shrimp is slightly dry and crispy on the outside. Turn heat to medium. Deep-fry 5 minutes or until shrimp is crispy. Remove and drain. Remove all but 1 T. oil from wok. Add mixture Ill; bring to boil and add shrimp; stir-fry until ingredients are completely mixed. Serve.

a Wi~~rii~ ( !Ill l 5~~tlt~ • EElfBfl~JMI ( 1112 l fJMIIit-:kft · i!.*M51E • tEPI!ilifiJ IW ( 1113 . ~IJ:.t'F~::f~FU1) ° C!II!IA. ffl f4 . OO *'..J.t-l!~litBfNJ 0

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Stir-Fried Shrimp serves 2 • 2 A~

a To prepare shrimp, see p.55. Devein shrimp then mix with ffl . To help sepa­rate shrimp, add 1 T. oil before stir-frying.

f1 Blanch broccoli in boiling water; remove and arrange around a platter.

II Heat 2 T. oil. Stir-fry shrimp until color changes. Add mixture 00; stir to mix well. Remove to platter.

D Wi.llt!J$ (~55)() • 1ti-"III!IA. ffl*4 • *P'AA't-i!)!lll:klt • ~IJ*P~CC"'-'7tMI o

rl ~.3illl~tEMI7KPIIJII,.fl • "'llilllll o

II )!ll2:kUM . ~WiC~¥W~ . I!JIA.III!I~e'-] 00*44*~ . §A.M!flllPiit 0

59

3 cabbage leaves 1/z lb (225g) stvedded white

radish 3 oz (75g) shredded carrot

1 T. ee: sugar, vinegar 1t. .... meoil dash of P8PI*' 1 T. shredded baby ginger

root

24 slveds of red hot chii

tl.t·• ··········· ···· ·· ··· ···· ····· ·3J:t a••• ······ ····· ······ ··········sM n•a··· ········· ········ ·· ·····2M

•· • ··· · ·· · ···· · · ·· · · · ····· · :&1~1!; ti ···· ····· ······ ·· ·· ····· ···· ·· 1/J\1!; .v~a · ······ · ········· · · ·· · ·· · · ·· ··~"' UM · ··········· · · · · · ······ · · · ·1~1!; ... ............. ...... ... .....••

2/1 lb (300g) rnecfiUm shrimp, with shell

1/2 T. cornstarch or flour

2 T. soy sauce 1 1/2 T. sugar 1 t. cooking wine 1 t. minced garlic

............ .... .. .. .. .. .. .. .. ..... S;ti

:tats)!llMts) .. .. ...... .. ... t~l!;

l

.illl ............ ...... ...... ...... 2~1!;

..... .... .......... .. .. ........ 1 t~l!;

ill ' •* ........ .. .... ....... :& 1/J\1!;

Vegetable Rolls 12 rolls•1 2 11!

a Soften rad ish and carrot w ith 1 t . salt ; marinate 20 m inutes . Dra in and lightly squeeze out water. Mix w ith l!l and set aside.

fJ Parboil cabbage until soft, remove and drain. Cut off stems from leaves (Fig. 1 ).

lEI Place 2 shreds of chil i, a portion of radish and carrot in each cabbage leaf, fold each end over, then roll like an egg roll. Cut each roll in half. Chopped wood ear may be sprinkled on the open ends as desired.

D For large quantities: Rinse cabbage. Use sharp knife to cut into and around cabbage core (Fig. 2) . Place whole cabbage in boil ing water. Separate leaves from core (Fig. 3) .

a tt · BJII.iJ,:J.II liHt!W2071jf · ~~Jgl§~7!<.1~ · tf .A. [!] *41.illl ffl o

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D {l;~ ~tlli'f -El, t:.·~;ff@ f!llfiJ- 111 · 1i:l(.A. 5tll.KPl~- J:!i J:!iti~ ( ll2. 3 l o

Shrimp with Soy Sauce serves 2 • 2 A~

a Rinse shrimp then pat dry. Use scissors to cut the back of the shrimp lengthwise; do not cut through. Devein the shrimp. Sprinkle on cornstarch to eliminate excess water.

fJ Heat 2 T. oil. Fry both sides of shrimp until color changes. Add l!l . Quickly stir-fry until ingredients are thoroughly mixed. Remove and serve.

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fJ 5ill2:klMU~ · ~~tiFP:1i:l(.A.~Pl~iiD""fC~~~ ·~.A. [!] f...l.f*SJE!nJJt o

61

2/3 lb (300g) spinach

1/3 c. water, 1/• t. sah

1/2 T. minced garlic

;i~ ... ...... ..... ..... ..... .. ...... . 8;Ji

* ································· Hf Ill ....... .... ... .. .... ... ... ... . t +lt ~* .... .......... ..... ..... ... ~ ~I!;

I 1/2 medium-size tomato 1 T. chopped green onion

1

2/3 lb (300g) cabbage

3T.water 1/3 t. ea: sah, sugar

I lf.1Jii ..... .... .. ... .... .. ... .. .. } ill :1?1: ........................ ... ... 1 ~I!;

··~ ····· · ···· ·· ····· · · · ·········· BM

* ···· · · · ···· · ·· · ········ · ········ ·3~1!; • ' . ..... ... ... .. . .. ... .. ~t/J\1!;

1

2/3 lb (300g) bean sprouts 1 T. chopped green onion

1

3T.water 1/4t. sah

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I * .. .. .. ... .. .. .. .. .... ............ 3~1!; . ...... ........................ t /J\1!;

Stir-Fried Spinach serves 2 • 2 A~

D Wash spinach and cut into 4 sections.

f) Heat 1 1/2 T. oil. Add spinach and [i] . Cover and cook until steamy. Stir briefly then remove.

D ;i~;Jt. ;~ . tJJ~ 0

fl ;an-t::k~mAA · fll!A.ii~& [!m·E:~~7J<Ji~iJia~ t±:l~WllDI7X o

Stir-Fried Cabbage serves 2 • 2 A~

D Cut cabbage and tomato into bite-size pieces.

f1 Heat 1 1/2 T. oil. Add ill ; stir briefly. Add 00 ; cover and cook until steamy. Serve.

D r@i~~ • 1lfw:t"'JtJJ±>t 0

fl iEillt::k~:tffAA · llli.A. [!] t..J.~ 1:J; · ¥}1JO 00 HE:~~7)(1t\Jia~t±:l~f*llDI7t o

Stir-Fried Bean Sprouts serves 2 • 2 A~

D Wash bean sprouts.

EJ Heat 1 1/2 T. oil. Add l!l and ~ . Cover and cook until steamy. Stir-fry briefly then remove.

D R~;Jt.~ 0

f) iEili-t::k~AA · l!l!A. [!] N& ~ HE:~~7./<.?tiJia§'t±:l~f*ll DI7t o

63

2 boaetofu (8 ..--.32-(IOOg)

olfar....,.... ,21b (221g) ..,...... parll or ..., 3T.wm. 1 T. • cooldng wine, lOY ..... COIIIIIarch

.... or..,.. ,,. c. .............. pert)

1 1 1hc.waar,4T.IOJ~M~Ce 1 T . .....,, ,2 T. COIIIIIarch

D~ <•> ............ 1JT$

r~:.t~J ························•• .... 1111························•

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5eggs

1 I 1/2 t. .....,, 1 t. 1111t 1/2 c. lhelled slwimp 1 llcelhredded t.n 1 c.llndded brown onion

1

2/ac.wat.r , t. COI1Wt8n:h

..................................... 511

I ............................... i 1J'IIi

1 • .... , ............... : ............ 1,J'IIi

£ .............................. ttf ~· (fJM) ..................... 1tf *II (fJM) ..................... Ht

I* .................................. _ ;ti!II)···························11J\IIi

Stuffed Tofu makes 8 • 8 ill

a Add 11J to meat and mix thoroughly (filling). Pat tofu dry.

fJ Heat oil. Deep-fry tofu until golden; remove. Let cool. (Ready-made fried tofu may be purchased at Chinese markets). Laterally cut tofu to 1/4 thickness; do not cut through (Fig. 1 ). Scoop out tofu to form pocket (Fig. 2) and stuff with meat filling (Fig. 3).

El Heat 1 T. oil. Stir-fry onions until fragrant. Add mixture 00 and tofu; cover. Cook over medium high heat 10 minutes until liquid thickens. (Turn tofu over during cooking to avoid sticking to pot) . Serve .

a ~~~ 11J t-tW~17U6 ; li~titfi7.1<.i~inUt o

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Egg Foo Vung serves 2 • 2 A ill

a Lightly beat eggs with[!] . Devein and wash shrimp; drain.

f1 Heat 2 T. oil. Stir-fry shrimp until color changes. Add onion, stir lightly; remove. Combine eggs, shrimp, onions and ham in large bowl.

E1 Heat 2 T. oil. Swirl to spread oil over wok. Pour egg combination into wok and quickly stir until mixture slightly solidifies. Lightly flatten to form big pancake. If necessary, add a little more oil to prevent burning. Hold wok and move in a circular motion; cook until both sides are golden brown. Add ~; bring to boil. Remove and serve.

a ~~tJD I1J *4H~ o 'lf'jC~Jm)JE • 55t~tit~7.1<.i~ o

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Fig. 2 Fig. 3 65

1 box tofu. 18 oz (4&0g)

lill2 T. chopped..,_, onion, ginger root. ....

I ,. c. any ground meet Iii 1 "'z T • ........_. blllck t..n8

ill1c.WIDr,3T.toyi8UCe 1 T. cooking wine, "'z t. ult

Iii I 1 T. •: CCII'IWWch, WIDr

01* ························12JI lill•·•·a ............... ~~& Iii~-~~~~ <•, •a> ......... H'

............................. 1!*& * .................................... 1#

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lill *a•~* .................. &1*&

2 ..... tofu. 8 oz (22Sg) olfor~ 1/a c. any deed meet

lill 1/z T.toy 18UC8, 1 t. cornst.ch

3 .,......,... .... niUIIwoonw. lllced

fil 1/4C.dcedbamboolhoot ..... -= .... onion, ginger root

1

1c.WIDr,2T.toyi8UCe II 2 T. oyster .....

"'z T. cornst:arcll, "'z T. IUpr

............................... r&li!J ........................ ..

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Tofu with Black Bean Sauce HrvN2•2Aijt

a Cut tofu into pieces.

B1 Heat 2 T. oil. Stir-fry 111 until fragrant. Add Ill, stir-fry lightly; add Iii and tofu. Bring to boil; reduce heat to medium. Cook 3 minutes. Add Chinese pea pods if desired. Add mixture 1!1 to thicken. Pepper and sesame oil may be aJded as desired.

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• ( crt.JoifR:a~ l · J:..t 1!1 *41;J~Jt5t!!n~ o ~m -M5!1lll.lt o

Family-Style Tofu serves 2 • 2 Aijt

a Cut tofu into 24 triangles. Pat slices dry (Figs. 1 & 2). Mix 111 with meat.

Bl Heat oil for deep-frying . Deep-fry tofu pieces 2-3 minutes until golden. Remove and drain (Fig. 3) . Remove oil from wok. Ready-made deep-fried tofu may be used.

El Heat 2 T. oil and briefly stir-fry meat slices; move to side of wok. Add 1!1; stir slightly. Add 00 , meat and tofu; stir 2 minutes. Pepper, sesame oil and chili pepper may be added as desired.

a :a~~~24~ • tit~?K1~ ( 1111 - 2) 0 ~~1Jil111 f-t 0

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Fig. 3 67

3egp

1

2 c. water, 1 T.soy 1M1Ce

Iii 1/z t. -•me oil or lhortel•11 ,,, t. ·= ult. cooking wine

•····································• *•·································;··

Iii ·lll· ........................... : ·t*lli Ullltlll ·················· t,J•IIi • ' ill ..................... :&f-,J•IIi

2 /a ., (300gt nappe cabbage, cut Into pieces

1 c. tafu, cut Into pieces

total of 1/z c.: ham (lllcecQ, dried lhrlmp (..ucl and IOftenedt, ..,_.onion pieces

I 1/z c. stock or water

Iii 1/zt. ult. 1/4 T. conwtan:h

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lill •*• (f)Jt) , ••<••> ... ... ,_ttf •;all* ....................... ·ttf

Iii • . ............................. t 1J•IIi *a• · · · · · · · · · · · · · · · · · · · · ·· · · f-*lli

Steamed Egg Pudding serves 2 • 2 Ail)

a Beat eggs and mix with ffl . Boil water and steam egg mixture 2 minutes over high heat. Lower heat and steam 15 more minutes. If microwave is used, cook at high for 7 minutes.

D Test for doneness by inserting fork in center of pudding . If clean when removed , pudding is cooked . Maintain low heat and do not cover completely during steaming to prevent overcooking. Steaming and baking time may vary due to size of steaming dish . Check for doneness continually.

D Shrimp, clams, celery, Chinese black mushrooms, chopped green onion or garlic may be added as desired. 2 c. (1 can) chicken broth may be used for [!] .

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D ~-H4~iiJ~t.JojjC , ~if!J , !?~ , ~* , ff-¥*~~~~ o

Nappa Cabbage with Tofu serves 2 • 2 Ail)

a Heat 2 T. oil. Stir-fry[!] until fragrant. Add cabbage (Fig. 1 ), tofu and mixture ~ (Fig. 2) . Bring to boil, stir, cover and cook over medium heat 5 minutes (Fig. 3) . Remove and serve.

D Scallops may be substituted for dried shrimp. Clean then soak scallops in hot water for at least 1 hr. Shred scallops by hand. Retain liquid to substitute water in ~ if desired.

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D ~iiJ Ffl "f~I{J(-Ii;<IW-1<: ; 5~T~BkJ7K. iiJ1.JD A B ~~~;l 0

69

z,, c. sheled llvimp. chicken br..t llices

Iii I ,4 t. .... 1 t. c:ornstarch

total of 4 c. or 1 I» (460g) Cal cut in pieces): pre-softened

Iii chinese black mushrooms, carrots. nappe cabbage. broccol, cauliflower

1 c. stock or water 1 T. cooking wine

Iii 1 t. •= .. .._., ult pepper, ._.me oil• deeired 1 T. cornstarch

•111 <~x-> • •c ···At~ Iii I • . ........................... .. *'J'&

~afj) · ······· · · · ····· · · · · ····· · · 1 'J'&

1

.11 <~e> • :*:BSI •. • a?E Iii sw . n••· · · ~iJIA:4~ < 12;1 >

*•······ ·· · ···· ······················1~

ill • ~a5 ·················· ~1 :*:& Iii • ' •....... ... ...... .. ...... ~1 tJ\1;

••, aid~ ·· · · ······ · ··········~l'f

121eeves of nappe cabbage 2/a I» (300g) ground meat

lill3 T. water, 1 T. cooking wine 1 T. c:omstarch, 1/z t. ult

1 c. stock Iii 1 1/z T. softened dry shrimps

"'z T. soy uuc:e 1/z T. cornstarch, 1/z t. ult

:*aS~ ···························12)t

&!till < •e•111 > ·· ·· · ··· · ·· ·· · · •

I *························ ··· .. ·· .. 3:*:1;

Iii ill • ~afj) ····· · · · · ·· ·· · ··· · ~1 :*II •.............................. t 1J'Ii

a;a <ilasw•rr-> ············1~

Iii •* ( ~-) ··· ············1 t:*:li .. ;.~~ • *B5 ···· ··· ·· ·· · ~t:*:lli ........................... .... ttJ\1;

Chicken, Shrimp & Vegetable Dishserv.:s 2. 2 AiSt

i\ 11~ a To prepare shrimp, see p.55. Mix shrimp and chicken breast with 00. B Heat 3 T. oil. Stir-fry shrimp and chicken; remove. Stir-fry 1!1&00 with remain­

ing oil. Cover and cook 3 minutes. Stir occasionally. Add shrimp and chicken; stir to mix well.

0 Any kind of vegetables may be used as desired.

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Cabbage Rolls makes 12 • 121t

a Parboil cabbage until soft; remove and drain. If stem is thick, cut lengthwise to make it pliable to roll (Fig. 1). Make lengthwise cuts every 1/2" (1cm) (Figs. 2 & 3) .

B Add[!) to meat and mix thoroughly (filling). Divide into 12 portions.

IEJ Sprinkle cornstarch on cabbage leaf; crosswise place 1 portion of filling at one end. Roll up leaf to enclose filling. Follow same procedure for all leaves. Place the rolls on heatproof dish and steam over medium heat 12 minutes; remove. Stir and boill!l (pepper and sesame oil may be added); pour over cabbage rolls; seNe.

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71

'Ia Ia (1&0g) ...,.clbMf, chicken or pork

1 c. chopped brown onion

li112 'Ia c. ......_. rice, 'Ia t. •It 3 T. Utchup, 1 t. .......

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'Ia It (1&0g) llndded Min or groundn..t

'h c.llnclded brown onion

lill 'h T. cury powder, 'Ia t. A1t

ill .... of 1 c.: llnclded ..... ......... caTOt

2 1hc. ....... rlce

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lil button I1IUihroome 2 T. chopped.,._.. onion

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Fried Rice with Ground Beef serves 2 • 2 .A.iSl

a Heat 2 T. oil. Saute onions until fragrant (may add chopped garlic and chili) . Add ground beef and stir until cooked. Add [!] ; mix well. May add black pepper.

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Curried Fried Rice serves 2 • 2 .A.iSl

a Heat 1 T. oil. Stir-fry 00 and 1 T. water, stir lightly and remove. Dry wok, add 2T. oil. When oil is hot, stir-fry meat then put on side of wok. Stir-fry onion and l!l until fragrant. Add 00 , rice and meat. Mix well; serve.

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Fried Rice with Eggs serves 2 • 2 A~

a Heat 2 T. oil. Stir-fry shrimp, when cooked add eggs and stir-fry until solidi­fied; remove. Add 1 T. oil, stir-fry l!l . then add shrimp, eggs and 00; mix well.

D TO COOK STEAMED RICE: If rice cooker is unavailable, rinse 1 1/4 c. rice; drain. Soak rice in 1 1/4 c. water 30 minutes. Bring to boil over high heat. Boil 1 minute. Stir, then cover; lower heat and cook 20 minutes. Turn off heat; let stand 10 minutes.

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73

,J lb (160g) dried ~

I totlll of z /J c.: lheled lhrlmp,

lil llced ...,. porte. belf, or chlcUn

!ill, t. ·=lOY ..... wine 1/z T. COI'MW'ch

2 black mulhroorna, lllced, prHOftened In water

Iii 6 green onion MCtlons, 1• (2cm) long

6 ... ginger root

1/z lb (226g) deed nappe abbege

1

1 1/zc.water 1!1 1 T. M: lOY IMICe, COI'MW'ch

1 t. ...,., 1/z t. ult

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1/J lb (160g) dried noodles

'h c.: llndded or~ lean porte. bell, or chicken

1il tatlll of 1/a c.: green onions 1/z• (1cm) long, black mlllhrooma (prHofa.ned alhredded)

1

1 c.llndded bM1boo lhoot il llld ....

1/J lb (110g) .......

ill '/lc.water,1T.eoy~M~Ce 1ht.ult

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Meat, Shrimp & Noodle Platter serves 2 • 2 A~

a Marinate ffJ with~ . Add 1 T. oil to help separate meat during stir-frying.

fJ Heat 3 T. oil. Stir-fry ffl until color changes; remove. With remaining oil, stir­fry 00 then cabbage; add mixture ~ ; stir and bring to boil. Add meat and shrimp; bring to boil again. Tum off heat. .Add pepper and sesame oil as desired.

II Cook noodles then place on plate. Pour meat mixture over noodles.

0 TO COOK NOODLES: Boil a half pot of water. Put in noodles; bring to boil again, stirring gently. Depending on the type of noodles, cook in medium heat 3 to 6 minutes. 1/31b dried noodles equal1 lb cooked noodles.

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Stir-Fried Noodles serves 2 • 2 A~

a Cook noodles (see above recipe) .

E1 Heat 3 T. oil. Stir-fry [!] until meat changes color (Fig. 1 ), add 00 and stir-fry lightly(Fig. 2) . Add [i] and bring to boil; add noodles. Lightly toss to mix (Fig. 3). Add vinegar and pepper as desired.

0 TO TENDERIZE MEAT: Marinate in 1/2 T. each; soy sauce, cooking wine and cornstarch.

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75

1 'IJa .. (800g) ground pork. beef, or c:lllcUn

2 T. soy IMICe, 8 T. Wlll8r 1 T. cooldng wine

lil "12 T. -•me ol, 1 t...,.... delholpepper

1

1 "12 T. cornstarch iJ 3 T. chopped ...... onion

1 1/2 T. chopped ginger root

1

1 1/4 c. warm Wlll8r Iii 1/4C.1Ug81'

1/2 T. powdered ve-t

5c. flour 2 T. oil or shortening

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Tasty Meat Buns makes 24 • 24 1111

a FILUNG: Mix meat with[!] , then 00; mix thoroughly.

El DOUGH: Put sugar of 00 in warm water and stir to dissolve. Sprinkle in yeast and let stand 10 minutes. The yeast will form a head and rise to top. Add flour and oil. Knead dough until smooth and elastic then cover w ith damp cloth. Let rise in a warm place 1-4 hours, or until doubled in bulk. Dough may also be placed in a warm oven for 1 hour to rise .

IEJ Knead dough on lightly floured surface until smooth and elastic. Roll dough into a long baton-like shape, then divide into 24 pieces. Roll each piece to form a thin circle, then place a portion of filling in each circle. Wrap dough to enclose filling (Fig. 1). Shape dough circle by pleating and pinching edges to form bun (Fig. 2, 3 & 4). Line steamer with damp cloth or small pieces of paper on which to set buns. Let buns stand 10 minutes then steam over high heat 12 minutes.

D Weather conditions may make flour damp, the quantity of water and flour when kneading must be adjusted to get a smooth, soft dough.

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77

1/3 lb (150g) ground pork. beef or chicken

1

1 1/z T. water, 1 t. cornstan:h 1!1 1 t. cooking wine, 1/z t. salt

pepper,--ol• desired

30 won ton lldns oil for deep-frying

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20wontons

l!ll&c.~ 1 1/•t.salt 1/z lb (225g) spinach

1 t.-... oil. 1 T. -v MUCe

Ill 1 T. shredded ginger root or chopped green onions

dash of pepper

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Fried Won Tons makes 30 • 30 11

a Add 1!J to meat. Mix thoroughly then divide into 30 portions.

D Place one portion of mix in center of a won ton skin. Diagonally fold skin in half to form a triangle (Fig. 1); fold edge containing filling over about 1/2" (1cm) (Fig. 2). Bring the two points together; moisten one inner edge and pinch the ends together to hold (Fig. 3) .

E1 Heat oil for deep-frying. Fry won tons over medium heat until golden. Maintain mMium heat. If oil is too hot, meat will not cook and won ton skins may burn .

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Won Ton Soup serves 4 • 4 Affl

. a Bring 1IJ to boil. Add won tons; bring to boil again and cook 4 more minutes. Add spinach and bring to boil. Add 00 ; serve.

0 FOR CLEAR SOUP: Cook won tons separately in another pot, then put in soup. Different brands of won ton skins have different thicknesses; select as desired.

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79

1/z c.llnclded pork. bMf or chlclcen

1

1 t. cooking wine 111 1 t. cornsarch

1/• t.llllt

1

4 c. llnclded CllbiNige 00 "::! 2 c. (lhreddld): ellery,

1

1T ...... lil 1 t. •llllt. ... me oil

dllhof......,

18eggrollldns

~ I 2 T. ·= tlcu, water

olfardllp4rying

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Fried Egg Rolls makes16 • 16 !1

a Mix ffJ with shredded meat. Heat 1 T. oil ; stir-fry meat. Remove and set aside.

El Blanch 00 in boil ing water; remove and drain. Add meat and 00; mix well (fill ing). Drain again when ready to use. Divide mixture into 16 portions.

D Place a portion of filling in egg roll skin. Roll skin over fill ing to form a baton. Seal with mixture l!l (Figs. 1, 2, 3 & 4). Continue this process.

19 Heat oil for deep-frying. Fry egg rolls over medium heat 4 minutes, or until golden brown; remove and drain.

0 Bean sprouts, yellow Chinese chives, bamboo shoots and string beans may be used for 00 .

0 Most chinese markets sell egg roll skins. If frozen, allow to thaw to room temperature then separate each skin as it is used.

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81

1 c. dried fruits of~ 1 T. '-d or butter 2 c. glutinous rice

1!113 T. ~Ug~~r 2 T. '-d or butter 1/z c. red been paRe

I 1 c.wat.­

lil 3 T. ~Ug~~r 2 t. cornstan:h

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Rice Pudding serves 6 • 6 A iS}

i\Jitli a Grease 7" (16cm) heatproof bowl with 1 T. lard. \Arrange dried fruit in

circular fashion as shown (Fig. 1 ).

B Cook rice as directed below. While rice is hot, mix With[!] ; place rice and red bean paste into greased bowl (Figs. 2, 3 & 4). Pack firmly. Steam over high heat 1 hour; remove. Place a serving dish on the bowl and invert to remove the rice.

EJ Stir and bring 00 to boil, then pour over the rice pudding and serve.

0 TO PREPARE RED BEAN PASTE: see p.91 , or purchase paste from a Chinese market. If bean paste is not sweetened, add sugar to taste and mix.

0 TO COOK GLUTINOUS RICE: Rinse 2 c. glutinous rice then soak in 1 1/2 cups water and let stand for 30 minutes, (glutinous rice requires less water than regular rice) . Bring to boil over high heat. Allow to boil 1 minute; stir briefly. Cover and cook 20 minutes over low heat. Turn off heat, let stand 10 minutes with cover. Rice cooker may be used.

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83

"'' ~ '' •I' • ... '' •

=---""""·-- •

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1c. .......

Iii' .,. c. ftiiPO'atH .... 1 T. lllmond atl"'lct

1 can of mixed fruit (8 1/z oz.)

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Chinese Almond Jello serves 6 • 6 A ill

a Mix 11J (Fig. 2) and let stand 30 minutes. Bring 11J to boil. Reduce heat to low and continue to cook until agar-agar dissolves. Add sugar and bring to boil. Add 1!1 (Fig . 3). Stir, then turn off heat. Pour into serving bowls (Fig. 4) . Refrigerate until mixture sets. Add fru it before serving.

D The amount of agar-agar may be increased to set the jello harder. Dice jello and serve w ith fruit and crushed ice.

D Agar-agar may be purchased at most Chinese markets. If unavailable, use gelatin and follow directions on package.

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11b (460g) ground pork. beef or chicken

4T.water 1 1/2 T. soy sauce 1 1/2 T. cornstarch

[!] 3/• T. cooking wine

1/2t.sugar 3/•T.sesameoil dash of pepper

2c. flour

,2 c. boiling water clash of salt

Iii 1/4 c. cold water 1 T. oil or shortening

·-- (. ' ~-·--) 0 0 00 0 0 12;R

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Shau Mai I makes 30 • 30 ill

a RWNG: Add I!J to meat; stir 5 minutes to mix thoroughly.

B DOUGH: Add boiling water and salt of 00 to flour; mix. Add cold water and oi l. Mix and knead smooth. Roll dough into long baton-like shape, then cut into 30 pieces. Use rolling pin to roll each portion into thin 2" (6cm) circle. Ready-made won ton skins may be used in lieu of dough.

II Place 1 portion of f ill ing in middle of dough circle. Bring up opposite edges (Fig . 1) and pinch together to hold (Fig. 2) . Shape loops (Fig . 3) for decoration . Loops may be filled with grated carrots, chopped black mushroom, cooked egg or green onion (Fig. 4) . Line steamer with damp cloth or oil lightly. Set shau mai about 1 inch apart. Steam over high heat 5 minutes; remove and serve.

0 Won ton skins may be folded in various ways.

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87

Shau Mai II makes 30 • 30 ill

a AWNG: Add I!J to meat and shrimp; stir 5 minutes to mix thoroughly.

lEI SKINS: Cut off edges of won ton skins to form circles.

D Place 1 portion of filling in center of won ton skin (Fig. 1 ). Gather won ton skin edges around filling. Dip a knife in water and use it to smooth meat surface (water will prevent meat from sticking to knife). Shau mai may be garnished by placing a green pea or shrimp on top (Figs. 2, 3 & 4). Line steamer with damp cloth or oil lightly. Steam over high heat 5 minutes; remove and serve.

D Won ton skins may be folded in various ways (see pictures on pp. 86 & 88). Ready-made won ton skins are available in Chinese markets. The thinner the skin, the better the result.

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89

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1

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... ......... ......... ........ . 2011 ][~ ...................... .. ...... .. . 21t

1

. .. .. ................ ...... ....... 1-1-fl: lil . .................................... .

I ~lll ( .{1:) .. .. .. ............ f ff

Iii . ........ ...................... t 'J•&

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lill ~-··a~ .. ·::::::::::::·::

Cantonese-Style Moon Cakes makes 20 • 20 11

D FIWNG: Preheat oven to 350'F (178'C) . Place egg yolks on cookie sheet and bake 15 minutes; remove. Divide bean paste into 20 portions. Put 1 egg yolk into 1 portion of bean paste; roll to enclose .

D DOUGH: Beat[!] until sugar melts . Add 1!1 then Ill ; lightly m ix well . Divide into 20 portions.

IJ Preheat oven to 400'F (205'C).Fiatten each dough portion to 4 " (10cm) circle. Place 1 portion of f illing in center of circle and wrap to enclose. Lightly flour mold and place filled dough into mold (Fig. 1 ); press dough to f ill mold. Gently tap to release (Fig. 2) . Place on cookie sheet and brush egg yolk over dough. Bake on middle rack 30 minutes or until golden.

METHOD FOR MAKING RED BEAN PASTE: D Rinse and soak beans in water overnight (or, immerse in cold water, bring to

boil, turn off heat and soak for 1 hour). Drain and discard water. Add 7 cups of water to the beans; cover and bring to boil. Reduce heat to medium and cook 1 1/2 hours until beans soften.

D Stir the beans continuosly over high heat until liquid has almost evaporated. Add l!l , stir continuously for 10-15 minutes (makes 4 lbs. {1350g} of bean paste). After refrigerating, bean paste consistency should be thick enough to make into balls. (Seep. 83, Fig. 3).

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Fig . 1 Fig. 2 91

1 1/3 lbs (600g) red bean paste (seep. 91)

1

2 c. flour, 2/3 c. water (!] 4 T. shortening or butter

1/2 T. sugar, 1/3 t. salt

00 I 1 c. flour, 5 T. oil or shortening

damp towel or doth red food coloring stamp design of choice

1/2 c. lard, shortening or butter 3/4 c. sugar

1 T. water, 1/2 t. baking soda 1 t . baking powder

1!1 1 1 egg, 1/2 t. almond extract

2 c. flour 24 whole almonds, peanuts

or sesame seeds

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Short Moon Cakes makes 20 • 20111

D RWNG: Divide bean paste into 20 portions and shape into balls. Dough A: Mix ffl; make dough and knead until smooth .Divide into 20 pieces. Dough B: Repeat same procedure with mixture 00 .

fl Flatten pieces of dough A to circles. Put a piece of dough B in the center of dough A (Fig. 1); flatten lightly with palm of hand. Use rolling pin to roll each piece into a rectangle . Roll each piece into baton-like shape (Fig. 2) . Place dough vertically then roll out again to a rectangle . Roll dough into baton-like shape. Lightly flatten a portion of dough with palm of hand, using rolling pin to form 3" (8 em) circle. Place filling in center; gather edges of dough to completely enclose. Place on cookie sheet.

D Add a few drops of food coloring to damp towel. Press stamp design on towel, then lightly stamp dough (Fig. 3) or brush 1 egg on dough (P.93, bottom). Place cakes on cookie sheet; bake cakes 25 minutes on middle rack at 350'F (178'C) in preheated oven. Remove and serve.

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Chinese Almond Cookies makes 24 • 241111

D Preheat oven to 350'F (178'C) . Melt butter then add sugar and beat. Add mixtures ff) and 00; beat 2 minutes. Add flour and mix to form dough .

fJI Divide dough into 24 balls and place on greased cookie sheet. Place almond in center of each ball then lightly flatten . Bake on lower rack of oven 15 minutes; remove when golden. Serve.

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93

94

INDEX

APPETIZERS

Beef Shanks .................................... 19

Chinese Roast Pork ........................ 11

Crispy Fried Walnuts ..................... 17

Crispy Salad with Chicken ............ 11

Crispy-Skin Duck ....... ............. .... .. .. 13

Five-Spice Fish ............................... 17

Jellyfish Salad ... ......... ............ ...... .. 15

Salty Chicken .............. ...... .. .. .. .. ...... 19

Sliced Pork & Garlic Topping ....... 15

BEEF

Beef Cooked in Soy Sauce 1. ......... 39

Beef Cooked in Soy Sauce 11. ........ 47

Beef Shanks ........... ......................... 19

Beef with Broccoli in Oyster Sauce ... 43

Chop Suey ...................................... 39

Kung-Pao Beef ............................... 33

Pearl Balls ....................................... 41

Skewered Beef with Sa T sa Chang 37

Stir-Fried Beef with Onions .......... 41

Stir-Fried Beef & Green Peppers .. 35

CHICKEN

Almond Chicken ............................. 29

Chicken Breasts w ith Ketchup ...... 29

Chicken Croquettes ........ ............... 27

Chicken Legs Cooked in Soy Sauce 45

Chicken Wings ............................... 31

Crispy Salad w ith Chicken ........ .... 11

F.ried Chicken ........... .. ..................... 27

Salty Chicken .................................. 19

Spicy Chicken ................................. 33

Stir-Fried Ch icken .......................... 31

Stir-Fried Chicken & Vegetables .. 45

DUCK

Crispy-Skin Duck ............................ 13

EGGS

Egg Foo Yung ...... .......................... . 65

Steamed Egg Pudding ....................... 69 Shrimp with Vegetables ............ ... 55

Shrimp with Soy Sauce ...... .... .... .. 61

FISH Sour & Hot Shrimp .............. ........ .. 57

Fish Cooked in Soy Sauce ...... ...... 51 Stir-Fried Shrimp ........................... 59

Fish with Black Bean Sauce .............. 51

Five-Spice Fish .... ........................... 17 SNACKS

Spicy Fish Fillet .................. .. .......... 53 Cantonese-Style Moon Cakes ...... 91

Steamed Fish .................................. 53 Chinese Almond Jello ................... 85

Chinese Almond Cookies .. ............ 93

INGREDIENTS & SAUCES ......................... 4 Fried Egg Rolls ............................... 81

MEASUREMENTS ...................................... 5 Fried Won Tons .............................. 79

Method for Making Red Bean Paste 91

NOODLES Rice pudding .................................. 83

Meat, Shrimp, & Noodle Platter .. . 75 Shau Mai 1. .............. .. ............ .......... 87

Stir-Fried Noodles ............ .............. 75 Shau Mai 11 .. .. .................................. 89

Short Moon Cakes .................. ....... 93

PORK Tasty Meat Buns ............................ 77

Chinese Roast Pork ........................ 11 Won Ton Soup .................. ............. 79

Chop Suey ...................................... 39

Fried Pork Chops ............................ 43 SOUP

Moo-Shu Pork .......................... .... .. 47 Beef Soup ................ .. ..................... 21

Pear! Balls ....................................... 41 Casserole Soup ...................... .. .... .. 23

Sliced Pork & Garlic Topping ....... 15 Crab Meat with Asparagus Soup 23

Steamed Bacon in Soy Sauce ...... 35 Hot & Sour Soup ............................ 25

Sweet and sour pork ..................... 37 Seaweed & Flower Soup .............. 21

Tomato & Egg Flower Soup ......... 25

RICE Won Ton Soup ............................... 79

Curried Fried Rice .......................... 73

Fried Rice with Eggs ...................... 73 TOFU

Fried Rice with Ground Beef ........ 73 Family-Style Tofu ........................... 67

Nappa Cabbage with Tofu .......... .. 69

SEAFOOD Stuffed Tofu .................................... 65

Crab with Vinegar .......................... 51 Tofu with Black Bean Sauce ......... 67

Deep-Fried Oysters .. .......... ............ 49

Spicy Scallops .............. ..... .. ....... .. .. 49 VEGETABLES

Cabbage Rolls ................................ 71

SHRIMP Chicken, Shrimp, & Vegetable Dish 71

Chop Suey ...................................... 39 Nappa Cabbage with Tofu ............ 69

Jumbo Shrimp w ith Ketchup ....... 59 Stir-Fried Bean Sprouts ................. 63

Shrimp Foo Yung ........................... 57 Stir-Fried Cabbage ... ...................... 63

Shrimp with Ketchup .................... 55 Stir-Fried Spinach .......................... 63

Vegetable Rolls .............................. 61

~**-5j-''!1L .. · .. · · · .. · · · · .. · · · · · .. · · · · ...... II

5(~~··· · ·············· · ···· ·· ·····""" 11

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1lw4~ ················· ·· ·············· 19

atTJ'~ ···································· I9

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fti~WJ>if.J · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · 23

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11Hi1i~1Eff · ···················· ·· ······· 25

m~~··················· · ················79

-~-5<.~~ ····································11 atTJ~ ·· ··············· ····· · ···· ··· ·· ··· · I5

llmfD~ ······························ ···35

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~Hili$ ·· ··· ··· ·· ······· ·· ···· ······ ·· ·····39

m*n=r ···· ····· ························41

:lt=*: :11~ •..•......••••.•.....•...•.•.•...•. . 43

*~j[~ ·· ························ ·· ········47

-~ ....................................... 17 fill mr~~ .................... .. .... ...... .... 51 :Jii:Jiij~Jii .. ............................... 73

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95

MORE FROM WEI·CHUAN PUBLISHING ........... AU. COOKBOOKS ARE ..-JAl. ~ UIILESS FOOTNOTED OT1tERWIIIE

Chinese Appetizers & Garnishes Great Garnishes Chinese Favorite Home Dishes Healthful Cooking Chinese Cooking For Beginners (Rev.)

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3

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1 Also available in EnglisiVSpanish, FrenctVChinese, and German/Chinese 2 English and Chinese are in separate eations 3 Trilingual Englist1IChirle edtion

(1l!l.tt!:J!•tt·JIIli!l<P~fil!ftll&)

m•JU~a ~;Ji·· ~~· =*•·ftlill •m•l!~ 111ft(~) ' &i!!ilf~' ·Iii~ llll'l>l~ (IJfji) I itiAW 11:H·~ •• illiii<Piil~ l.li·C.-0 11: id·~· <Piil~ *'W;lOO M·*'W;II J:.ifl~ •tliMiR M·MJJJI I!!VII~ .... lllitf l.n•a'*l' il'Jit~ S*tl-11 =*•·•'W;•

-.&.CD-­Beef2

Chicken 2

Soup! Soup! Soup! Tofu! Tofu! Tofu! Vegetables

2

Very! Very! Vegetarian!

'------Chinese Garnishes I

5

Chinese Garnishes II 5

Chinese Stir-Frying: Beef 5

Chinese Stir-Frying: Chicken 5

Chinese Stir-Frying: Vegetables5

Carving Tools

4 Also available in EnglisWSpanish 5 English any

4~' ~

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Comida Mexicana, Facil de Preparar 3

1 Disponille en lngl6siEspaiiol, lngiBs/Chino, Franc8&0lino, y AJernarVChino 2 Edici6n triingOe lngi8&'Chirn'Espai\ol

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