Chinese Home Cooking (for Vegetable-lovers)
(fo r Ve g e ta b le -lo ve rs)
AN INTRODUCTION TO SIMPLE VERSATILE METHODS
– WITH RECIPES ADAPTED FROM “EVERY GRAIN OF RICE” BY
FUCHSIA DUNLOP
SHARON SHEN
0 | P a g e Co ld Dish/ Ap p e tize r (lia ng c a i, 凉菜)
Co ld a p p e tize rs, ra the r tha n the d e e p -frie d titb its typ ic a l o f Chine se re sta ura nts in the We st, o p e n the me a l in ma ny p a rts o f China . Ma ny c o ld d ishe s, like the two intro d uc e d he re , a re e xtre me ly e a sy to ma ke a nd c a n b e m a d e in a d va nc e , so the c o o k c a n c o nc e ntra te a t the la st minute s, o n the ho t d ishe s tha t must b e se rve d fre sh fro m the wo k.
Silke n to fu with a vo c a d o
Tofu o r b e a n-b a se d p ro d uc t is o ne of the m o st b e lo ve d so urc e s of p rote in for m a ny ve g e ta ria ns. In this c olle c tio n, I p urp o se fully intro d uc e a wid e va rie ty of b e a n-b a se d fo o d s, a m o ng whic h, silke n tofu is e a sily the m o st d e lic a te o ne .
Its sm o oth a nd ind e e d silke n te xture is p e rfe c tly c o m p le m e nte d b y the b utte ry a voc a d o in this d ish. Do n’t e ve n think of using a n unrip e a vo c a d o !
Ing re d ie nts:
7 o z Silke n to fu
2 tb sp Lig ht so y sa uc e d ilute d with 1 tb sp wa te r
½ tsp Se sa me o il
1/ 2 Pe rfe c tly rip e a vo c a d o , slic e d .
Dire c tions:
Turn the b lo c k of silke n to fu o ut o n to a se rving d ish. Cut the b lo c k into 1/ 8-3/8 in slic e s. The n p ush d o wn g e ntly so the slic e s le a n to wa rd s o ne e nd o f the d ish.
Po ur o ve r the d ilute d so y sa uc e a nd se sa me o il. To p with the a vo c a d o a nd se rve im me d ia te ly.
1 | P a g e Co ld Dish/ Ap p e tize r (lia ng c a i, 凉菜)
Sm o ke To fu w/ Ce le ry Pe a nuts
This a p p e tize r c o m b ine s m o ist, c runc hy, a nd c risp m o uthfe e l in o ne b ite a nd invite s a g o o d a p p e tite with a sp ic y kic k — a p e rfe c t d inne r sta rte r.
Ing re d ie nts:
3 ½ o z Smo ke d o r sp ic e d firm to fu(a .k.a . d ry to fu)
3Ce le ry stic ks
1 o z Frie d o r ro a ste d p e a nuts (se e b e lo w)
1 ½ Chili oil with ½ tb sp . o f its se d ime nt, to ta ste
Go o d p inc h of sug a r
Sa lt, to ta ste
Dire c tions:
Cut the to fu into 3/ 8 in c ub e s. De -string the c e le ry stic ks, c ut the m le ng thwa ys into 3/ 8 in strip s, the n into sma ll p ie c e s to ma tc h the to fu.
Bring so me wa te r to a b o il in a sa uc e p a n (o r fo r sp e e d in a ke ttle first the n tra nsfe r to a sa uc e p a n), a d d the c e le ry a nd b la nc h fo r 30-60 se c o nd s; it sho uld re ma in a little c runc hy.
Re mo ve to a c o la nd e r a nd c o o l imme d ia te ly und e r the c o ld ta p , the n sha ke d ry.
Co m b ine a ll the ing re d ie nts in a b o wl a nd mix we ll. Se rve .
***
To ma ke Ro a ste d p e a nuts:
He a t a n o ve n to 250F. p la c e the ra w nuts o n a n o ve n tra y a nd ro a st fo r 15-20 minute s. Until fra g ra nt a nd ve ry slig htly g o ld e n. Do ke e p a n e ye o n the the m , a s the y a re e a sily b urne d .
Whe n d o ne , re mo ve the m fro m the o ve n a nd tip o n to a p la te to c o o l d o wn. Rub the c o o le d nuts b e twe e n yo ur fing e rtip s to lo o se n the skins. The n sta nd in the g a rd e n o r o n a b a lc o ny a nd sha ke the nuts a s yo u b lo w o ve r the m : the skins will b lo w a wa y.
Ro a ste d p e a nuts sho uld b e sto re d in a n a irtig ht ja r if yo u d o n’t inte nd to e a t the m im me d ia te ly.
The y a re mo st d e lic io us whe n fre shly ro a ste d .
Va ria tion:
Fo r a simp le r ve rsion, use o nly sp ic e d firm to fu, c o mb ine d with 2 tb sp fine ly slic e d sp ring o nio n g re e ns. use 1 tsp se sa me se e d s (to a ste d in a d ry wo k o r frying p a n until fra g ra nt a nd sta rting to turn g o ld e n) inste a d o f roa ste d p e a nuts.
Fo r se a so ning s: ½ tsp sug a r, 2 tb sp c hili oil, ½ tsp se sa me o il a nd sa lt to ta ste .
The sa me se a so ning s c a n b e use d to d re ss to fu “b a mb o o ” o r b e a n c urd . Yo u ma y a lso a d d c rushe d g a rlic o r c ho p p e d c ila ntro to the sa uc e .
2 | P a g e Oil-Sizzling (yo u lin, 油淋)
The Oil-sizzling me tho d is use d ve ry wid e ly in Ca nto ne se c o o king whic h e mp ha size s the na tura l fla vo r o f g o o d -q ua lity ing re d ie nts. Re g a rd e d a s o ne o f the fine st Chine se c o o king me tho d s, o ilsizzling a d d s a sub lime e d g e o f fla vo r to g o o d -q ua lity ing re d ie nts, while a llo wing the ir na tura l fla vo rs to shine thro ug h.
Bla nc he d Chine se Bro c c o li w/ Sizzling Oil
Chine se Bro c c oli ha s thic k sta lks a nd ha rd y le a ve s, not the b e st c a nd id a te for sa la d (like b ro c c oli, string b e a ns, a nd c a uliflo we r). I like this ve g e ta b le b e c a use the sta lks a nd le a ve s, if tre a te d se p a ra te ly with a p p ro p ria te m e tho d s, c a n b e p a rtic ula rly d e lic a te a nd d e lic ious. One ing re d ie nts, two d ishe s. Why no t! In this d ish, the oil-sizzling m e tho d b ring s o ut the b e a utifully sm o oth a nd c risp te xture fro m the sta lks.
Ing re d ie nts:
1 b und le Chine se Bro c c o li Ste ms 1 tsp sa lt
2Sp ring o nio ns 4 tb sp
c o o king o il
2 tb sp lig ht so y sa uc e d ilute d with 2 tb sp ho t wa te r fro m the ke ttle
½ o z p ie c e of Ging e r
A sm a ll strip o f Re d b e ll p e p p e r fo r c o lo r(o p tio na l)
Dire c tions:
Bo il wa te r with a Ke ttle .
Wa sh the b ro c c o li, re mo ve le a ve s (se t a sid e fo r a d ish a no the r d a y) a nd ke e p o nly the ste ms a nd a fe w b a b y le a ve s a t the to p . Wa sh a nd trim the sp ring o nions, c ut into lo ng se c tio ns, the n slic e le ng thwise into ve ry fine slive rs. Pe e l the g ing e r a nd c ut it, to o , into ve ry fine slive rs.
Do the sa me with b e ll p e p p e r, if using .
Po ur b o ile d wa te r to a sa uc e p a n, a d d the sa lt a nd 1 tb sp o f the oil to the wa te r, a d d the b ro c c o li a nd b la nc h for 2 m inute o r so until it ha s just lo st its ra wne ss (the ste ms sho uld still b e a little c risp ). Dra in a nd sha ke d ry in a c o la nd e r.
Pie the b ro c c o li ne a tly o n a se rving d ish a nd p ile the sp ring o nio n, g ing e r a nd p e p p e r slive rs o n to p .
He a t the re ma ining 3 tb sp o il o ve r a hig h fla me until it e mits a thin smo ke . Po ur o r la d le it c a re fully o ve r the sp ring o nio ns, g ing e r a nd p e p p e r. It sho uld sizzle d ra ma tic a lly.
Po ur the d ilute d so y sa uc e mixture o ve r the g re e ns a nd se rve .
Va ria tion
The sa me me tho d c a n b e use with ma ny kind s o f ve g e ta b le s, inc lud ing le ttuc e , c ho y sum , b ro c c o li, p urp le -sp routing b ro c c o li. Just a d just the b la nc hing time a c c o rd ing to yo ur ing re d ie nts: yo u wa nt the m to b e te nd e r, b ut still fre sh-ta sting a nd a little c risp . A rule o f thumb : ha rd y ve g e ta b le s—2 – 3 minute s; d e lic a te le a fy ve g e ta b le s – a b o ut 1 minute .
Yo u c a n a lso use this me tho d to p re p a re who le fish (e .g ., ste a me d se a b a ss with Ging e r Sp ring
Onio n).
3 | P a g e Oil-sizzling : Sic hua ne se Ve rsio n (四川油淋)
Sic hua ne se use a simila r me tho d to ma ke mixing sa uc e s tha t c a n b e use d to fla vo r a va rie ty o f ing re d ie nts. A mixing sa uc e is ma d e b y p o uring he a te d o il o ve r g re e n o nions a nd d ry sp ic e s in a se p a ra te sm a ll b o wl, the n a d d we t so urc e ing re d ie nts b e fo re mix the sa uc e in with the ma in ing re d ie nt. Sa uc e s p re p a re d this wa y is inc re d ib ly ric h a nd sme ll he a ve nly.
Be a n Curd w/ Sizzling Oil Sa uc e
Ing re d ie nts:
1 b a g (16 o z) Be a n Curd 4-5
½ - 1 ½-1 tsp
Drie d c hilie s, snip p e d in ha lf, se e d s d isc a rd e d a s fa r a s p o ssib le
Who le Sic hua n p e p p e r
Ca rro t a nd / o r c o lo re d b e ll p e p p e r fo r c o lo r(o p tio na l)
2Gre e n o nio n Co o king Oil 2 tb sp
1 c up Cila ntro , c ut into sho rt se c tio ns
(o p tio na l) We t
Ing re d ie nts fo r sa uc e :
1-2 tsp Chinkla ng vine g a r
Dry ing re d ie nts Fo r sa uc e : ha lf Ga rlic (minc e d , o p tio na l) 2 tb sp
lig ht so y sa uc e d ilute d with 1 tb sp ho t
1-2 p inc h e a c h Gro und white p e p p e r, c hili, wa te r fro m the ke ttle
1 tb sp c umin c hili oil
1 tsp se sa me o il
1-2 d ro p Sic hua n p e p p e r oil(o p tio na l)
½ tsp sug a r ¼ tsp sa lt
Dire c tions:
Slic e sp ring o nio n c ro ss-se c tio n wise , se t a sid e the g re e n p a rt fo r g a rnishing . Pla c e the white p a rt in a he a t-p ro o f b o wl. Ad d d ry ing re d ie nts.
Slic e c a rro t a nd / o r c o lo re d b e ll p e p p e r into slive rs to m a tc h the sha p e o f b e a n c urd , p ile the m o ve r the b e a n c urd in a se rving d ish. Op tio na l: b la nc h b e ll p e p p e r for 10’’ to g e t rid o f its ra w fla vo r.
He a t a wo k o ve r a hig h fla me . Po ur in the c o o king o il, swirl it q uic kly a round , the n a d d the c hilie s a nd Sic hua n p e p p e r. Stir-fry the sp ic e s until the c hilie s a re d a rke ning b ut no t b urne d .
Po ur the he a te d oil o ve r the sp ic e s in the b o wl, wa it fo r a fe w se c o nd s fo r the sizzling o il to wo rk o n the d ry ing re d ie nts to b ring o ut the ir fra g ra nc e s a nd fla vo rs. Mix in we t fla vo ring sa uc e ing re d ie nts.
Po ur the mixing sa uc e o ve r the b e a n c urd , a d d the g re e n p a rt o f g re e n o nio n o r c ila ntro if using , mix we ll, se rve .
Va ria tion:
The sa me me tho d c a n b e use with ma ny kind s o f ing re d ie nts: b la nc he d p o ta to (slive re d ), wo o d e a r, p o ta to no o d le , e g g no o d le , d e p e nd ing o n yo ur to le ra nc e o f sp ic ine ss, yo u ma y a d d o r re d uc e the a mo unt o f d ry sp ic e ing re d ie nts. Sic hua n p e p p e r oil ha s a numb ing e ffe c t tha t c a use s ting ling se nsa tio n o n yo ur tong ue . Use minima lly if using .
4 | P a g e Ro a sting （ka o , 烤）
Tra d itiona lly, Chine se kitc he ns la c ke d o ve ns a nd a ll c o oking wa s d o ne o ve r a sto ve . Ro a sting is not p a rt of tra d itio na l Chine se ho m e c o o king , b ut I use this m e tho d re g ula rly a t ho me to p re p a re (usua lly ha rd y) ve g e ta b le s. Ro a ste d ve g e ta b le s a re ofte n the o nly ve g e ta b le s o n o ur d inne r ta b le tha t m y two tod d le rs a p p ro ve . Sinc e m o st we ste rn kitc he ns ha ve o ve ns, I’ve inc lud e d this m e tho d in this c o lle c tio n—it he lp s sp re a d c o o king o ve r va rious kitc he n e q uip m e nt so yo u c a n p re p a re m ultip le d ishe s sim ulta ne ously fo r sp e e d y p re p a ra tio n.
Ro a ste d Ca uliflo we r
This d ish is rid ic ulously e a sy, b ut inc re d ib ly yum m y. If I a m p re p a ring m ultip le d ishe s, I ofte n sta rt with this o ne . Ab o ut ha lf hour b e fo re the m e a l sta rts, I p ut the d re sse d Ca uliflo we r into the o ve n, turn o n the tim e r, the n turn to a tte nd o the r d ishe s.
Ing re d ie nts:
1 he a d
Ca uliflo we r
2 tb sp Extra virg in o live o il
Sa lt a nd p e p p e r to ta ste
1-2 tsp Dry p e p p e r (o p tio na l)
1-2 tsp Ita lia n d ry he rb mix(o p tio na l)
Dire c tions:
Arra ng e the o ve n ra c k a t the to p 1/ 3 p o sitio n. Pre he a t o ve n, 450F
Wa sh c a uliflo we r, c ut into flo we re ts.
In a b ig mixing b o wl, c o m b ine a ll ing re d ie nts to g e the r.
Sp re a d c a uliflo we r in o ne la ye r o n a b a king she e t. Pla c e in o ve n. Ro a ste d until g o ld e n. Ab o ut
20-30 minute s. Turn in mid d le .
Va ria tion:
Try this me tho d with e g g p la nts (c ut in thic k strip e s or 1/ 4” thic k slic e s, c a n inte rla c e d with slic e s o f so ft to fu whe n se rving ), b ro c c o li, b e a ns, a sp a ra g us, p o ta to (c ut in 1/4”-3/8” thic k slic e s, e a t with so me so rt o f to p p ing ).
5 | P a g e Stir Frying (c ha o , 炒）
Stir-frie d Ric e No o d le
This d ish is a c he a t, g ive n tha t the m a in ing re d ie nt c o m e in ha lf-p re p a re d form a nd e a sy-to -follo w instruc tions. It is a d d ic tive to o —yo u d o n’t ha ve to b e a ric e -e a te r to love this d ish!
Ing re d ie nts:
1 d o ze n
2 tb sp Ve g e ta b le o il
1 b a g Ric e No o d le
Oyste r mushro o m
4-5 Ba b y b o k c ho y, lle a f re mo ve d fro m ste m , c ut the ste m in ha lf
2 tb sp Lig ht so y sa uc e
Dire c tions:
He a t a wo k o ve r a hig h fla me . Po ur in 1 tb sp c o o king o il, swirl it q uic kly a ro und , a d d b o k c ho y le a ve s a nd ste ms. Stir fry o ve r a hig h fra me fo r a fe w m o me nts until le a ve s a re c o oke d b y re ma in c risp . re mo ve .
Ad d the re m a ining oil a nd he a t it up , a d d mushro o m , stir fry o ve r a me d ium fla me until p a rts turn g o ld e n,
Re turn b o k c ho y a nd a d d ric e no o d le , stir fry b riskly for a mo m e nt, the n a d d so y sa uc e . Give it a c o up le o f q uic k stir to e ve nly d istrib ute fla vo r. Re mo ve fro m he a t. Se rve .
Va ria tion:
Yo u c a n a d d o the r va rie tie s o f ve g e ta b le s, suc h a s le ttuc e , b e a n sp ro ut, a nd c a b b a g e . Me a tlo ve rs ma y a d d shrimp , slic e s o f p o rt o r b e e f, c o o ke d se p a ra te ly b e fo re a d d ing ric e no o d le .
6 | P a g e Pa n Frying (Jia n, 煎）
Stir-frie d Chine se Ca b b a g e
This is m y g o -to le a fy ve g e ta b le if I a m sho rt o n tim e . Fro m sta rt to finish this d ish ta ke s a b o ut five m inute s. Sinc e I c a n ofte n wa sh a nd c ut c a b b a g e d uring the id le tim e of c o o king a nothe r (o fte n m a in) d ish, the a c tua l tim e for p re p a ring this d ish c a n b e a s sho rt a s a c o up le of m inute s—the e xa c t tim e of stir-frying it on a stove .
Ca b b a g e sto re s we ll to o, with a n a ve ra g e of 2-3 we e ks o f she lf life in the fring e . Alwa ys sto re o ne in yo ur frid g e , yo u’ll ne ve r run o ut g re e ns o n yo ur d inne r ta b le .
Ing re d ie nts:
1/ 4 he a d
Chine se c a b b a g e , wa she d , le a f to rn into sma ll p ie c e s with ha nd
2 tb sp Co o king oil
3-4 c lo ve s Ga rlic , minc e d (c a n use white p a rt o f g re e n onio n a s sub stitute )
2-3 Who le c hili, snip p e d in ha lve s (o p tio na l)
1 tsp Sic hua n p e p p e r
2 tsp Chinkla ng vine g a r
1 tb sp Lig ht so y sa uc e (o p tio na l)
Sa lt to ta ste
Dire c tions:
He a t a wo k o ve r a hig h fla me . Po ur in the c o o king o il, swirl it q uic kly a round , the n a d d g a rlic , c hili a nd Sic hua n p e p p e r, if using , a nd g a rlic . Stir fry until the y sme ll wo nd e rfully.
Ad d Chine se c a b b a g e , stir fry b riskly fo r a mo me nt, the n a d d vine g a r. Stir fry b riskly o ve r a hig h fla me fo r a minute o r so until the c a b b a g e lo st its ra wne ss b ut still c risp . Ad d so y sa uc e if using a nd sa lt to ta ste , Give it a c o up le o f q uic k stir to e ve nly d istrib ute fla vo r. Re mo ve fro m he a t. Se rve .
Va ria tion:
Yo u c a n use this me tho d to p re p a re ma ny le a fy ve g e ta b le s. Ad just stir-frying time a c c o rd ing ly.
Chine se c a b b a g e is re la tive ly ha rd y a nd ve ry fo rg ive n—e ve n o ve rc o o ke d c a b b a g e is still ta sty, tho ug h the te xture will b e so ft inste a d o f c risp . If yo u a re c o o king mo re d e lic a te le a ve s suc h a s b o y c hum o r le ttuc e , b e sure to ta ke the m o ut b e fo re the who le d ish b e c o me s wa te ry a nd sha p e le ss. Wa iting until the ve ry e nd to a d d sa lt a lso he lp s to lo c k in the mo isture . Fo r d e lic a te le a fy ve g e ta b le s suc h a s sp ina c h, sizzling o il me tho d is re c o m me nd e d fo r e a sie r c ontro l o f c o o king time .
7 | P a g e Pa n Frying (Jia n, 煎）
In We ste rn kitc he ns, p a n frying is o fte n use d to c o o k b ig p ie c e s of m e a t (c hic ke n b re a sts, ste a k, fish fille ts). with m inim a l o il, this m e tho d he lp s re ta in the m o isture in the fo o d b y using lo w he a t a nd , p re fe ra b ly, a d e nse r c o o king ve sse l. In Chine se kitc he n, this m e tho d is use d to p re p a re a va rie ty of ve g e ta b le s a s we ll, suc h a s tofu, e g g s, a nd ha rd y ve g e ta b le s suc h a s lo ng string b e a ns a nd winte r m e lon.
Pa n-frie d To fu in Oyste r Sa uc e
My a ll-tim e fa vorite , tofu is re a lly ha rd to m e ss up , the y d o c o m e in d iffe re nt sha p e , d e nsity, a nd fla vo r tho ug h. While d ry, firm tofu is g o o d fo r stir-frying , yo u d o not wa nt yo ur la d le o r sp a tula inte rfe re to o fre q ue ntly whe n c o o king so ft tofu, unle ss yo u p re fe r m a she d tofu. My m o m ha s a use ful sa ying to he lp yo u re m e m b e r this: soft tofu is tic klish. Pa n frying , whic h typ ic a lly re q uire s o ne turning , will b e a g re a t wa y to p re p a re soft to fu.
Ing re d ie nts:
1 b o x So ft to fu (I like to use tho se m a rke d a s firm a t Asia n sto re s), c ut into
3/ 8” thic k slic e s
3-4 c lo ve
2 tb sp Co o king oil
1Gre e n o nio n, se p a ra te the white p a rt a nd g re e n p a rt
Minc e d g a rlic (o p tio na l)
Fo r sa uc e :
1.5 tb sp Lig ht so y sa uc e
1 tsp Da rk so y sa uc e
1 tsp Oyste r Sa uc e
2 tsp Co rn sta rc h
1.5 tb sp Co ld wa te r
Dire c tions:
He a t a wo k o ve r a hig h fla me . Po ur in the c o o king o il, swirl it q uic kly a round , the n a d d white p a rt o f g re e n onio n o r g a rlic if using . Stir fry until yo u sme ll the ir wo nd e rful a ro ma , a d d to fu g e ntly a nd a rra ng e in o ne la ye r.
Le t to fu c o ok until the b o tto m sid e turne d g o ld e n, turn c a re fully, d o the sa me with the o the r sid e . If yo u p re fe r mo re so ftne ss in to fu, c o o k the se c o nd sid e le ss time .
Co m b ine a ll mixing ing re d ie nts to ma ke sa uc e , g ive it a q uic k stir b e fo re p o uring o ve r the to fu.
Turn 1-2 time s q uic kly to e ve nly d istrib ute the sa uc e —b y no w to fu sho uld b e ha rd e ne d a nd wo n’t b re a k a s e a sily, still b e g e ntle . Thro w in the g re e n p a rt o f g re e n o nio n. Give it a no the r q uic k turn to le t the he a t g e t rid o f the ra wne ss of g re e n o nion, q uic kly tra nsfe r to fu to a se rving d ish. Enjo y.
No te tha t o nc e the sta rc hy sa uc e me e ts he a t, it will q uic kly thic ke n a nd sta rt to stic k to the surfa c e o f your p a n, g e t the fo o d o ut b e fo re it sta rts to stic k a nd b urn.
Va ria tion:
Be a wa re tha t the re is o yste r in the sa uc e , a s its na me ind ic a te d , whic h a d d s ric h um a mi fla vo r to the d ish. If yo u a re a ve g e ta ria n, yo u ma y skip this sa uc e —the to fu will still b e d e lic io us. In fa c t, to fu will ta ste g o o d e ve n c oo ke d with just oil a nd sa lt (a d d e d e a rly o n fo r the fla vo r to se ttle in, c o nsid e r he a t the o il using Sic hua ne se me tho d —a d d ing d ry c hili a nd Sic hua n p e p p e r). If yo u re a lly wa nt tha t uma mi e ffe c t, c o nsid e r a d d ing frie d m ushro o ms.
8 | P a g e Ste a ming + Pa n Frying
Five -sp ic e To fu Skin Ro lls
I le a ne d this d ish fro m a frie nd who g re w up in Sing a p o re . The re c ip e wa s fro m he r c hild ho o d m a id who wa s a n a m a zing c o o k. The o rig ina l re c ip e use s g ro und p o rk a s a m a in ing re d ie nt fo r filling . I a d a p te d it into a ve g e ta ria n ve rsio n b y re p la c ing the m e a t with p a n-frie d e g g a nd no o d le s.
Ing re d ie nts:
Filling :
1-2 Pa n-frie d Eg g (mixe d we ll, p a n fry with 1 tb sp o il)
1 sma ll b ud d le Gre e n le e k, c ho p p e d fine ly
1Me d ium o nio n, c ho p p e d fine ly
1-2 b ud d le
1 ha nd ful
6 o z Chine se c a b b a g e , c ho p p e d o r slic e d fine ly
Gre e n b e a n or p o ta to no o d le , so a ke d in ho t wa te r
Wo o d e a r o r wa te r c he stnuts, minc e d (o p tio na l fo r c runc h)
Mixing Sp ic e s
b ind ing a g e nt
2We ll-b e a te n e g g s
1 tsp Sa lt
2 tsp Sug a r
1 tsp Chic ke n sto c k b a se mix
1 tsp Grinne d b la c k p e p p e r
2 tsp Lig ht so y sa uc e
1 tsp Da rk so y sa uc e
1 tb sp Ve g e ta b le o il
1 tb sp Flo ur
Wra p :
1-2 she e t
To fu skin (fro m Asia n sto re ), c ut into 8”x8“sma ll sq ua re she e ts
Dire c tions:
In a la rg e b o wl, c o m b ine a ll ing re d ie nts, mix we ll a nd m a rina te fo r 30 minute s.
Wra p in to fu skin like yo u would d o a b urrito (tip : p re p a re a sma ll b o wl o f c le a n c o ld wa te r, we t a she e t o f p a p e r to we l with the wa te r a nd wip e a c ro ss the to fu skin to d a mp e n it fo r e a sy wra p p ing ).
Ste a m the ro lle d ro lls a b o ut 10 minute s.
Pa n fry the ste a me d ro lls until o utsid e skin is c risp y a nd g o ld e n b ro wn (the ste a ming c o o ks the insid e so yo u o nly ne e d to m a ke the o utsid e c risp y).
Co o l a nd c ut into b it size p ie c e s, d rib b le with Asia n sa uc e o r swe e t so y sa uc e (o p tio na l).
Va ria tion:
The ste a me d ro lls c a n b e fro ze n if you a re no t re a d y to e a t the m . Whe n re a d y to e a t, ta ke n o ut fro m fre e ze r a nd p a n-fry a s d e sc rib e d a b o ve . fro ze n Po t-stic ks a nd d ump ling s c a n b e p a n frie d with the sa me me tho d . No ne e d to tha w.
9 | P a g e Ste a ming (Zhe ng , 蒸)
Ste a m e d End ive Ric e No o d le w/ Ga rlic
The na m e of this d ish is d e c e p tive —it is the g a rlic , inste a d o f the no o d le o r ve g e ta b le tha t d e fine s the c ha ra c te r of this d ish. The no o d le , ho we ve r, is a p e rfe c t a g e nt to a b so rb the a d d ic tive fra g ra nc e of the g a rlic , while the e nd ive a d d s c risp m o uthfe e l to the d ish.
Ing re d ie nts:
1-2 End ive (if no t in yo ur o rd e r, use le ttuc e le a ve s)
1-2 b und le Fine ric e no o d le
1Who le g a rlic
Sa lt To ta ste
½ tsp Dry Chic ke n sto c k b a se
3-4 tb sp Ve g e ta b le o il
2-3 tb sp Dic e d c o lo r p e p p e r(o p tio na l)
Sa uc e :
½ tsp
So y sa uc e
2 tb sp Oyste r sa uc e
1 tb sp sug a r
Dire c tions:
Co o k wa te r with a ke ttle
Dic e g a rlic fine ly, p la c e in a c o la nd e r a nd rinse und e r c o ld ta p wa te r .
Ad d o il to a wo k, stir fry g a rlic o ve r a hig h fla me to re m o ve m o ist, the n switc h to a low fla me to slo wly turn its c o lo r into g o ld e n. Ta ke o ut a nd p ut into a sm a ll mixing b o wl, a d d c hic ke n sto c k b a se a nd sa lt if ne c e ssa ry. Sa ve g a rlic oil in a sp a te b o wl.
So a k ric e no o d le in b oile d wa te r, ta ke o ut o nc e it sta rts to turn so ft, a b o ut 30 se c ond s. In a mixing b o wl, a d d so me g a rlic oil to the no o d le , e no ug h to lub ric a te a ll.
Wa sh a nd c ut e a c h e nd ive s le ng thwa ys into 6-8 p ie c e s. Put in b o ile d wa te r in a sa uc e p a n fo r
6-8 se c o nd s(o p tio na l). Arra ng e o n a p la c e in a flo we r p a tte rn. Ad d g o ld e n g a rlic d ic e s in b e twe e n e nd ive p ie c e s. Ad d ric e no o d le to the c e nte r. The n p ut in a ste a me r, ste a m fo r 5 minute s.
Co m b ine a ll sa uc e ing re d ie nts in a sma ll b o wl.
Ad d sm a ll a mo unt o f g a rlic o il (the re ma ining oil c a n b e use d fo r o the r d ishe s) to a wo k, he a te d the o il the n a d d the d ic e d c o lo r p e p p e r, stir fry for a fe w m o me nts, a d d sa uc e , c o o k until it b o ils. Ta ke o ut the e nd ive a nd no o d le , p o ur sa uc e o ve r the no o d le e ve nly. Se rve .
10 | P a g e