Pungent and Hot Soup
Hot and Sour Soup serves 4
Different versions of this soup are found in northern, eastern, central, and even southern China. This northern version has the lightest color.
Chinese black mushrooms are the dried mushrooms sold in Asian grocery stores. The name is a bit of a misnomer, since Chinese black mushrooms can be light brown, dark brown, and even gray. They are frequently speckled.
Hot and Sour Soup serves 4
Different versions of this soup are found in northern, eastern, central, and even southern China. This northern version has the lightest color.
Chinese black mushrooms are the dried mushrooms sold in Asian grocery stores. The name is a bit of a misnomer, since Chinese black mushrooms can be light brown, dark brown, and even gray. They are frequently speckled.
PROCEDURE
- 1 Mix seasoning ingredients and combine with julienne pork; mix well.
- 2 Combine hot and sour mixture ingredients.
- 3 Bring chicken stock to a boil; add mushrooms, bamboo shoots, and pork shreds. Bring back to a boil; reduce heat to medium. Stir to separate pork shreds and cook for 5 minutes.
- 4 Reduce heat to low. Mix 1½ tablespoons tapioca powder with the water and add gradually to soup, stirring constantly until thickened. Add bean curd.
- 5 Add hot and sour mixture to soup. Stir, correct seasoning.
- 6 Return to a boil, using a ladle float the eggs in very thin petals. Immediately remove from heat. Allow soup to set for 15 seconds. Garnish with green onion and cilantro.
Mandarin Pancakes serves 4
Chef Tip Cooking pancakes in pairs makes the inside moist and assures a paper-thin pancake.
PROCEDURE
Chef Tip Cooking pancakes in pairs makes the inside moist and assures a paper-thin pancake.
PROCEDURE
- 1 Place the flour in a mixing bowl, making a well in the center. Add water to the flour, incorporating the flour by stirring it into the water with a wooden spoon or chopsticks. Let the dough cool slightly and turn onto a floured surface.
- 2 Knead for about 10 to 12 minutes or until smooth. Cover the dough and allow it to rest for 30 minutes. Knead an additional 1 to 2 minutes.
- 3 Roll the dough into a sausage shape, about 1½ inches (3.6 cm) in diameter. Measure the cylinder and cut into 16 equal size pieces. Roll each piece into a smooth ball. Grease an area of the kneading board about 10 inches (24 cm) square with oil to prevent sticking. Moisten fingers with a bit of sesame oil. Flatten each ball into a 2-inch (4.8 cm) round and brush evenly with sesame oil on the surface. Place another round on top, forming a 2-layered round. Using a rolling pin, roll out this double-layered disk into a circle about 6 inches (14.4 cm) in diameter and ⅛ inch (.3 cm) thick. Grease the board with more oil if needed.
- 4 Roll 2 pancakes, then proceed with the cooking. Continue to roll and cook, 2 pancakes at a time, until all the dough is used up.
- 5 To cook, heat a griddle or heavy pan over medium heat until hot. Cook the pancake on an ungreased surface for 1 minute or until the surface puffs up and brown spots appear on the bottom side. Turn to brown on the other side for about 30 seconds to 1 minute.
- 6 Transfer pancakes to a clean plate and cover with foil or a lightly dampened cloth to keep moist and warm.
- 7 Separate the two layers carefully; fold into quarters, with the cooked side on the inside. Serve warm.
Jiao Zi or Guo-tieh
Pot-Stickers yield: 25 to 30 pot-stickers
Chef Tip The additional chicken stock is to insure a moist filling, and adds intensity.
Dough
PROCEDURE
Pot-Stickers yield: 25 to 30 pot-stickers
Chef Tip The additional chicken stock is to insure a moist filling, and adds intensity.
Dough
PROCEDURE
- 1 Sift together the flour and salt. Make a well in the center add the boiling water. Mix together with a wood spoon or spatula.
- 2 Cover and let set for 5 minutes, and then add the cold water and mix to combine. Cover and let set for 15 minutes.
- 3 Turn out onto a floured board and knead until smooth, sprinkling additional flour as needed, for about 15 minutes.
- 4 Divide dough into two parts and roll each out 1 inch (2.4 cm) in diameter and about 12 inches (29 cm) long. Cut the rolls into ½ -inch (1.2 cm) slices. Lightly flour, then flatten and roll out each piece to a 3-inch (7.2 cm) diameter circle, ⅛ inch (.3 cm) thick. The wrappers can be dusted with tapioca powder and stacked.
Stir-Fried Bok Choy serves 4
PROCEDURE
PROCEDURE
- 1 Combine the sauce ingredients.
- 2 Set a wok over high heat until the bottom turns a dull red. Add 3 tablespoons (1½ ounces, 45 ml) oil. When oil is hot and smoky, add ginger briefly to flavor oil, and then discard when brown.
- 3 Add onions, stirring and turning, for 30 seconds. Add mushrooms, stirring and turning, for 30 seconds.
- 4 And bok choy, stirring and turning until each piece is well coated with oil.
- 5 Whirl in stock along edge of wok and cover immediately. Cook for two minutes.
- 6 Add the sauce; stir until thickened, season with salt and white pepper to taste, cover.
- 7 Keep wok covered for one minute. Serve immediately.
Vinegar-Slipped Fish Chunks serves 4
Made from the starch of the cassava root, tapioca powder thickens at a lower temperature than cornstarch, remains stable when frozen, and imparts a glossy sheen. With the exception of dumpling dough, in most cases cornstarch can be used as a substitute.
Chef Tip Ginger juice is often used as a seasoning, along with wine. The best process to maximize the ginger is to grate as much ginger as needed into a small bowl, and then add the wine and mix well. Pour the mixture through a small strainer and squeeze the grated ginger against the wall of the strainer to extract all the juice. A normal-size slice of gingerroot is the size and thickness of an American quarter.
Made from the starch of the cassava root, tapioca powder thickens at a lower temperature than cornstarch, remains stable when frozen, and imparts a glossy sheen. With the exception of dumpling dough, in most cases cornstarch can be used as a substitute.
Chef Tip Ginger juice is often used as a seasoning, along with wine. The best process to maximize the ginger is to grate as much ginger as needed into a small bowl, and then add the wine and mix well. Pour the mixture through a small strainer and squeeze the grated ginger against the wall of the strainer to extract all the juice. A normal-size slice of gingerroot is the size and thickness of an American quarter.
PROCEDURE
- 1 Cut fillets lengthwise into strips 1 inch (2.4 cm) wide. Cut each strip into chunks about 1 × 1½ inches (2.4 cm × 3.6 cm).
- 2 Mix ingredients for marinade and add to the fish. Mix well, using your fingers or chop- sticks.
- 3 Cut white parts of green onion into 4-inch (9.6 cm) lengths, then flatten with a cleaver. Add them to the marinating fish.
- 4 Chop the green onion greens very fine and set aside.
- 5 Mix ingredients for sauce and set aside.
- 6 When ready to cook, remove green onion whites and chop fine. Combine with green parts.
To Cook
- 1 Set wok over medium heat. When hot, add the oil. Wait 2 to 3 minutes, heat to 325°F (163°C) or until a piece of green onion dropped in oil bubbles, sizzles, and moves around.
- 2 Add the fish chunks to the oil. Lightly stir in a spading manner to separate (30 seconds). Cook fish 2 minutes, then turn heat up and continue to cook 1 minute longer, at 375°F (190°C). Drain fish and oil into a colander or strainer-lined container. Leave about 1 tablespoon (½ ounce, 15 ml) oil in wok.
- 3 Return wok to high heat. When very hot add the garlic, stirring 10 seconds. Sizzle in the wine along the sides of the wok, and then add the sauce mixture. Turn heat to low; stir sauce until thickened.
- 4 Glaze sauce with sesame oil, and then slip in the fish chunks. Add the chopped green onions and mix together. Correct seasoning and serve.
Mo Shu, Moshu, Moo Shu, or Mu Shu Pork
Wood Shavings Pork serves 4
Chef Tip Nappa cabbage may have a high moisture content, green cabbage has a lower moisture content.
PROCEDURE
Wood Shavings Pork serves 4
Chef Tip Nappa cabbage may have a high moisture content, green cabbage has a lower moisture content.
PROCEDURE
- 1 Prepare mandarin pancakes. Cover finished pancakes with a clean cloth to prevent condensation from dropping onto the surface. Cover and keep warm until ready to serve.
- 2 Set a wok over high heat. Add one tablespoon (½ ounce, 15 ml) oil, swirl around wok.
- 3 Beat eggs lightly. When oil is hot, pour in eggs, and tilt the wok so that the whole surface is covered with a thin coat of eggs. Flip the egg sheet over and cook for a few seconds. Transfer to plate; when cool, shred into narrow strips 2 inches (4.8 cm) long.
PROCEDURE
- 1 Shred pork by slicing it ⅛ inch (.3 cm) thick across the grain, then cut the slices into strips about ⅛ inch × ⅛ inch × 2 inches (.3 cm × .3 cm × 4.8 cm).
- 2 Combine marinade ingredients; mix with shredded pork. Toss to coat thoroughly; let stand at least 30 minutes.
PROCEDURE
- 1 Soak mushrooms and black cloud ears in 2 cups (16 ounces, 480 ml) hot water for 20 minutes. Discard the water. Remove stems; shred mushrooms into thin strips.
- 2 Soak tiger lily buds in 1 cup (8 ounces, 240 ml) hot water for 10 minutes. Discard the water. Snap off hard ends of the buds. Rinse and cut each bud in half. Combine with mushrooms and black cloud ears.
PROCEDURE
- 1 Mix all ingredients to combine.
- 1 Return wok to high heat. When very hot, add 2 tablespoons (1 ounce, 30 ml) of oil. Flavor the oil with crushed garlic and discard the garlic when browned. Add the tiger lilies, wood ears black mushrooms, and cabbage, stirring for 3 to 4 minutes. Toss and season. Remove from wok.
- 2 Rinse wok and reset over high heat. When very hot, add two (1 ounce, 30 ml) tablespoons oil. Flavor with minced garlic for 10 seconds, then add the meat and green onions, stirring continuously until the shreds separate.
- 3 Push ingredients to the side of wok and restir sauce mixture. Add sauce mixture to the center of the wok, stirring sauce until it thickens. Return the tiger lilies, mushrooms, bean sprouts, and eggs to wok; mix well and remove.
- 4 Serve with steamed mandarin pancakes as wrappers. Serve with Hoisin dipping sauce to be spread on the pancakes before wrapping filling.