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Cuisine in China
Chinese people value their way of dining very much. There is an
old but still-being-quoted saying---"Food is the first neccessity
of the people." Delicious and nutritious food has been regarded the
basics of ordinary life. In general, people in North China favor
noodles, dumplings and other staple food made from flour while the
majority in the South almost consume rice daily. Despite the
difference, people throughout the country adopt the traditional way
of cooking prevalent in their respective regions. All together,
there are eight schools of cuisine which is also popularly known as
the "ninth art". They are Beijing Food, Guangdong Food, Sichuan
Food, Jiangsu Food, Zhejiang Food, Hunan Food, Anhui Food and
Fujian Food.
Meanwhile, almost every household has their favorite home-style
dishes. The ingredients are usually easy to get and the cooking
technique varies with the tastes of the housewives (sometimes their
husbands). In order to promote the exchange of culinary art between
Chinese people and foreign friends all over the world, we have
collected more than 180 recipes for cooking at home.
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Beijing food , based on imperial court cuisine and Shandong
cuisine, has enjoyed an age-old reputation. The main methods of
cooking employed are deep-frying, sauteing, stir-fry and
roasting.
The Yan Yun Lou Restaurant on Nanjing Road, the Fengze Chamber
of the Park Hotel and the Dahua Hotel serve Beijing roast duck
renowned for its scented crisp skin, which is so crisp that once
taken in the mouth it breaks. The Kaifu Restaurant on Sichuan
Road(North) and the Tianjing Restaurant on Huaihai Road provide
stir-fried sliced pig's stripe and chicken's gizzard, sauteed fish
slices with brewer's rice, stir-fried pork fillet in brown sauce
and sauteed Chinese cabbage.
Shanghai has more than a dozen Moslem restaurants, which cook an
astonishing variety of dishes with just mutton and beef. The Hong
Chang Xing Restaurant on Yangan Road(East) is famed for its instant
boiled mutton(Mongolian hot pot) served in winter.
Beijing Food
Guangdong food features a great variety of refined ingredients
and quick frying. Dishes cooked in this way are fresh, tender,
refreshing and smooth. The chefs try to adapt dishes to the varying
seasons, laying stress on lighter flavor in summer and heavier in
winter. The Sun Ya Restaurant on Nanjing(East) Road, a restaurant
typical of Guangdong style, offers among other specialities, smoked
pomfret, sweet and sour pork, deep-fried egg jelly wrapped in wheat
flour and steamed pomfret with scallion and oil. The Xing Hua Lou
Restaurant on Fuzhou Road is specialized in cooking snake dishes in
addition to braised chicken with scallion and oil and steamed soup
in a wax gourd. This restaurant also supplies world-famous
Guangdong-style moon cakes during the traditional Chinese
Mid-Autumn Festival. The Meixin Restaurant on Shaan Xi Road(South)
includes in its menu such famous dishes as roast piglet, assorted
soup in a wax gourd, steamed mandarine fish stuffed with ham.
Guangdong Food
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Sichuan-style dishes are noted for varied and heavy flavoring.
Restaurants of this style are good at choosing the right flavors---
hot, sour, pungent, sweet, bitter, salty and fragrant, seven in
all, and applying eight seasonings---pepper sauce, pepper with
vinegar, pepper with fish seasoning, chili jam with pungent wild
peppercorn, cayenne pepper with wild peppercorn, black pepper with
peanut and sesame paste, peppercorn with sesame oil and chili oil.
The Sichuan Restaurant on Nanjing Road serves dishes distinctive of
Sichuan style, such as Hechuan-style sliced pork, chicken cubes
with peanuts and chili, "guifei" chicken and so on. A
rarity---"clubbed chicken" is offered by the Chengdu Restaurant on
Huaihai Road. The name derives from the fact that the chef uses a
club to pound the chicken and tears the meat into floss and then
mix them with eight seasonings, like sesame paste,chili oil,etc.
The chicken, when served, tastes hot but a little sweet.Other
dishes strong in Sichuan style are the crisp chicken served in the
Mei Long Zheng Restaurant on Nanjing Road(West) and Luyang-style
crisp chicken and Luyang-style beancurd found in the Lu Yang Cun
Restaurant on Nanjing Road(West).
Sichuan Food
The restaurant of Jiangsu style in Shanghai can be classified
into those of the Suzhou-Wuxi style, the Zhenjiang-Yangzhou style
and local Shanghai style.
The feature of Suzhou-style dishes is their natural flavor in
original stock and a mixture of salty and sweet taste. The Dongfeng
Hotel-Restaurant on Shanghai's Bund, the Renming Restaurant on
Nanjing Road(West), the Huaihai Restaurant on Xizang Road and the
Da Hong Yun Restaurant on Fuzhou Road have, on their menus,
boat-shaped fried duck, braised pork in preserved bean-curd sauce,
fried rolls stuffed with yellow croacker, minced shrimp meat,
stewed bean-curd with shrimp and ginger sauce, five-spiced chicken
drumstick and so on. What caps all is the sizzling rice with
shrimps. When the scalding tomato sauce with tender shrimps is
poured over the deep-fried, golden-colored crisp rice crust, a
dish, delicious in its own way, is ready to serve. Wuxi's Floating
Boat Restaurant on the Taihu Lake is skilled in cooking fish of
every kind. Most restaurants of Wuxi style in Shanghai are named
Lao Zheng Xing.
The feature of Zhenjiang-Yangzhou-style food is best described
by the saying that the soup is so crystal clear that you can see
the bottom of the bowl and the sauce is so thick that it turns
creamy white.
The celebrated Yangzhou Restaurant of Huaiyang style serves,
among its best-known dishes, boiled dry beau-curd slices, lion's
head-shaped crab meat balls, butterfly-shaped sea cucumber and
silver carp in the shape of lotus flower.
Other restaurants like the Lao Ban Zhai Restaurant on Hankou
Road also serves dishes of traditional Yangzhou style.
Jiangsu Food
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particular about freshness, tenderness, softness and smoothness
of the food, are at home in steaming and roasting seafood.
Delicacies like the big yellow croaker with preserved Chinese
cabbage, braised skinned fish, sea eel braised in casserole and
fried peanuts with liver moss can be found in the Ningbo Restaurant
on Pingliang Road. Shaoxing food, with poultry as its main
specialty, is palatable, crisp and glutinous. The tender white
chicken is a delicacy of the Xiao Shao Xing Chicken Porridge
Restaurant on Ningbo Road. A choice hen is killed and stewed right
on the spot. The chicken meat, which turns creamy white when ready,
is palatable and tender.
Zhejiang Food
Zhejiang food is represented by Hangzhou, Ningbo and Shaoxing
styles.Dishes of Hangzhou style are meticulously prepared, hence
tasty and crisp. The Zhi Wei Guan Restaurant at the crossroads of
Fujian Road and Nanjing Road, and the Xihu(West Lake) Restaurant on
Sichuan Road(North) are noted restaurants of this style, serving
famous dishes such as West Lake-style fish in vinegar and sweet
sauce, deep-fried fish meat balls, shrimp meat with "Dragon Well"
tea and braised pork in Dongpo style. A blend of freshness and
saltiness characterise dishes of Ningbo style. Chefs of this
style,
Hunan Food
Hunan food takes curing, simmering, steaming and stewing as the
main cooking methods. Dishes of this style are usually tinged with
sour and spicy flavor and thoroughly cooked. The Yue Yang Lou
Restaurant near the Youth Palace distinguishes itself with Hunan
style of cooking. Fragrant and spicy, yet slightly sour,
Dongan-style fried chicken is unique in the restaurant.
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Anhui Food
The Da Fu Gui Restaurant near Laoximen and the Shengli
Restaurant at the railways station, both known for Anhui-style
food, claim to be masters of dishes stewed in brown sauce with
stress on heavy oil and sauce. Included on the menu are stewed fish
belly in brown sauce, stir-fried eel slices an deep-fried small
meat balls in plum shape.
Fujian Food
Fujian dishes, mostly marinated in wine, are sourly sweet. The
Mingjiang Restaurant on Nanjing Road of Fujian style provides a
menu listing such delicacies as assorted soup in casserole,known as
"Buddha jumping over the wall", fried diced pork in brewer's rice,
steamed diced chicken in preserved beancurd, deep-fried sea eels
marinated in wine and Fujian-style fried peanuts.
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Chinese Home-Style Cooking
l Pork Dishes 7
l Beef and Mutton Dishes 42
l Poultry and Egg Dishes 65
l Fish and Seafood Dishes 87
l Vegetable and Bean Curd Dishes 115
l Sweet Dishes 148
l Soups 166
l Rice Noodles, and Dumplings 178
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Chinese Home-Style CookingPork Dishes
l Twice-Cooked Pork -- Sichuan Style 8l Muxi Pork --
Beijing-North China Style 9l Stir-Fried Pork Cubes with Green
Peppers -- Beijing Style 10l Stir-Fried Hot Diced Pork -- Beijing
Style 11l Steamed Pork with Fermented Bean Curld -- Suzhou Style
12l Steamed Pork with Fermented Bean Curld -- Guangdong Style 13l
Shredded Pork -- Sichuan Style 14l Peppery-Hot Pork Slices --
Sichuan Style 15l Dry-Fried Pork Filet -- Beijing-Hebei Style 16l
Yuanbao Pork -- Beijing-Hebei Style 17l Steamed Pork Balls --
Hangzhou Style 18l Pearly Pork Balls -- Beijing-Hebei Style 19l
Pork Balls in Clear Broth -- Sichuan Style 20l Four Happiness Pork
Balls -- Beijing Style 21l Stir-Fried Pork Slices with Scallions --
Shandong Style 22l Stir-Fried Diced Pork with Peanuts -- Guangdong
Style 23l Stir-Fried Pork Slivers with Ginger -- Shanghai Style 24l
Sweet-and-Sour Pork -- Guangzhou Style 25l Braised Fresh Ham with
Rock Sugar -- Sichuan Style 26l Deep-Fried Fresh Ham -- Shandong
Style 27l White-Boiled Pork with Mashed Garlic -- Chongqing-Sichuan
Style 28l Cauliflower with Chinese Ham -- Beijing Style 29l
Scrambled Eggs with Pork Slivers -- Suzhou Style 30l Steamed Pork
with Spiced Rice Flour -- Beijing Style 31l Five-Spice Flavoured
Spareribs -- Beijing Style 32l Steamed Spareribs -- Beijing Style
33l Sweet-and-Sour Spareribs -- Hangzhou Style 34l Pepper-Salt
Spareribs -- Shanghai Style 35l Deep-Fried Spring Rolls --
Kaifeng-Henan Style 36l Steamed Minced Pork with Salted Eggs --
Guangdong Style 37l Cabbage-Wrapped Pork Rolls -- Sichuan Style 38l
Deep-Fried Stuffed Green Peppers -- Northeast China Style 39l
Deep-Fried Stuffed Lotus Roots -- Shanghai Style 40l Delicacies in
Clear Broth -- Beijing Style 41
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Pork DishesTwice-Cooked Pork
INGREDIENTS1 lb (450g) fresh boneless pork or fresh, uncured ham
2 tbsp soybean paste3 oz (80g) scallions or garlic shoots 1 tbsp
sweet bean sauce1 tbsp vegetable oil 1/4 cup meat stock
RECIPEWash the pork,drop it into boilingwater to cover,
andparboil for 8minutes. Remove,drain, and cut intoslices about
2inches long by 11/2 inches wide1/4 inch thick (7cm by 4 cm
by16mm).Set aside
1.
Cut the scallionson the slant into 1inch (3 cm)pieces.Set
aside.
2.
Heat the oil in awork to very hot356oF (180oC), oruntil smoke
riseson the surface.Add the porkslices, soybeanpaste, sweet
beansauce, scallions orshoots, and stock.Stir-fry for 5minutes, or
untilthe scallions aretender and thesoybean pasteloses its raw
taste.Remove and serve.
3.
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Pork DishesMuxi Pork
INGREDIENTS1 oz (25g) wood ears, reconstituted 5 oz (150 ml)
vegetable oil1 oz (25g) golden needles 1 tbsp rice wine3 1/2 oz
(100g) lean boneless pork 1 tsp salt, or to taste1/2 tsp fresh
ginger, minced 1 oz spinach, cut into 3 inch (7 cm) pieces1 tsp
cornstarch (cornflour) 1/2 tsp sesame oil2 tsp soy sauce 1/4 tsp
MSG3 eggs
RECIPEWash thewood earsand drain.Soak thegoldenneedles
inwarmwater for 5minutes.Drain andcutcrosswiseintohalves.
Setaside.
1.
Wash thepork andcut it intoslivers.Mix withthe
soysauce,ginger,andcornstarch,and setaside.
2.
l Best the eggs and mix with 3/4 tsp salt. Scramble the eggs in
5 tsp of the oil and setaside.l Heat 4 tsp of the oil in a wok over
high to very hot, add the port slivers and stir-fryfor about 30
seconds, or until the meat is partially cooked. Stir in the rice
wine.Remove the pork and set aside.l Heat the remaining 1 tbsp oil
in the wok. Add the golden needles and wood ears andstir-fry for 30
seconds. Add the 1/4 tsp salt, MSG, and spinach pieces. Stir-fry
until thespinach leaves darken slightly. Add the pork slivers and
scrambled egg. Stir-fry anotherfew seconds to blend the
ingredients. Sprinkle with the sesame oil, and serve.
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Pork DishesStir-Fried Pork Cubes with Green Peppers
INGREDIENTS4 1/2 oz (125g) boneless pork shoulder 1/4 tsp.
scallion, chopped1 oz (20g) peanuts, skinned and deep-fried 1/4
tsp. ginger powder1 tsp. salt, or to taste 1/4 tsp. garlic, sliced6
egg whites 1 1/2 tsp. sugar4 tsp. (20g ) cornstarch (cornflour) 3
tbsp vegetable oil3 tbsp meat stock or water 2 oz (50 g) green
pepper, seeded and
cut into 1/2 inch (1cm ) cubes1 tsp. rice wine 1/4 tsp. hot
chili1 tsp. soy sauce
RECIPEWash the pork, cut into1/2-inch (1.5cm ) smallcubes, and
mix with 1/2 tsp.salt. Beat the egg whites andmix with 3tsp of
thecornstarch. Add the porkcubes and mix to coat well.Set
aside.
1.
Mix the stock with theremaining 1 tsp. ofcornstarch, 1/2 tsp.
salt (orto taste), rice wine, soysauce, scallions, ginger,garlic,
and sugar. Set aside.
2.
Heat the oil in a work tomoderately hot (230oF or110oC. Add the
pork cubesand stir-fry for about 30seconds, cooking them justlong
enough to seal in thejuices. Remove , drain, andset aside. Pour out
the oilfrom the work and reheat.Add the green peppers andstir-fry
for 30 seconds. Thenadd the pork cubes. Stir thesauce to blend it,
then add tothe wok. Add the peanutsand hot chili oil. Bring to
aboil and cook, stirring, untilthickened. Remove andserve.
3.
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Pork DishesStir-Fried Hot Diced Pork
INGREDIENTS5 oz (150 g) boneless pork loin orshoulder, with lean
and fat 1tsp crushed yellow bean sauce
2 tsp. cornstarch dissolved in 2 tsp.water 3 1/2 oz (100g )
cucumber
1 oz (25g ) fresh chili (chilli) peppers,seeded
2 cups(500ml ) vegetable oil fordeep-frying (about 4 tbsp/50 ml
will beused)
1 tsp. (5g) scallions, minced 1/2 tsp. (3g) ginger, minced1/4
tsp. salt , or to tast 1 tbsp stock2tsp rice wine
RECIPEWash the pork and cut it into1/2 inch (1 cm ) cubes.
Mixwith the crushed yellow beansauce and the 2/3 of thecornstarch
and set aside.
1.
Cut the cucumber, chilipeppers and scallions into 1/2inch (1m)
pieces. Set aside.
2.
Heat the oil in a work to veryhot about 390oF (200oC), oruntil a
piece of scallion orginger dropped into the oilturns brown quickly
and ahaze appears above the oil.Deep-fry the pork cubes untilbarely
cooked, stirring thepieces to keep them fromsticking together.
Remove ,drain, and set aside.
3.
Pour the oil out of the wok,leaving only enough to coverthe
bottom, about 5 tsp.Reheat the oil until very hot,add the
scallions, ginger, salt,cucumber, chili peppers, andstock, Stir-fry
a few seconds,then add the pork cubes andrice wine. Stir-fry
severaltimes, then stir 1/3 of thecornstarch-water mixture toblend
and add to the wok.Cooking , stirring, until thesauce thickens.
Remove andserve.
4.
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Pork DishesSteamed Pork with fermented Bean Curd
INGREDIENTS1/2 lb. (200 g ) pork, lean and fat, cut in a
squarewith skin attached 1/2 tsp. (3 g ) red fermented rice1 oz
(25g ) red fermented bean curd 1 oz (25g) rock sugar, crushed3/4
tsp. salt 1 tsp. scallion sections1/2 tsp. fresh ginger,chopped 2
tsp. rice wine
RECIPEPlace the pork in boilingwater to cover. Drain andwash in
hot water. Cut into1-inch (4cm ) squares.
1.
Soak the red fermented ricein a little warm water, crushit, and
mix with thefermented bean curd, rocksugar and 1/2 tsp. salt into
apaste. Coat the pork sliceswith the paste.
2.
Stack the pork slices, skinside down, in a large bowland pour
the rest of the pasteover them . Add the scallion,ginger, and rice
wine. Coverthe bowl tightly with a dish.Place the bowl in a
steamerand steam over boiling waterfor 3 hours over a high
fire,adding water whennecessary, until the meatbecomes very
tender.Remove the bowl from thesteamer. Discard thescallions and
ginger. Coverthe bowl with a serving dishand invert both so the
porkslide into the dish with theskin side up. Serve.
3.
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Pork DishesSteamed Pork with Fermented Beam curd
INGREDIENTS1 1/4 lb. (200 g ) pork, lean and fat with skin 1/2
tsp. soy sauce4 cups (1 litre ) vegetable oil for deep-frying;
willuse about 1/2 cup (100ml)
14 oz (400 g) potatoes, peeledand cut in 1/8 inch
(4mm)slices
3 cakes fermented bean curd 1 1/2 tbsp scallions, chopped1 tbsp
fresh ginger,chopped 1 1/2 tbsp garlic, chopped3 cups (750ml)
chicken broth 2 tsp. rice wine1 tsp. salt, or to taste 1 tbsp
sugar1 tbsp cornstarch (cornflour) dissolved in 1 tbspwater
RECIPEWash the pork and boil inwater until thoroughlycooked.
While the porkcooks, deep-fry the potatoslices until cooked,
drain,and set aside. Drain thepork and coat the skin withsauce.
1.
Deep-fry the pork in hot oil,350oF(180oC) until the skinbrowns.
Drain and soak incool water until the skinbecomes soft. Then cut
into1/8 inch (4mm) slices,leaving some skin on eachslice.
2.
Crush the fermented beancurd into a paste and setaside.
3.
l Heat 2 tbsp of oil in a wok to very hot. Add the scallion,
ginger, and garlic, andstir-fry. Add the bean cured and stir-fry
briefly, then add the pork slices and stir-fry30 seconds. Add the
chicken broth, rice wine, salt, soy sauce, and sugar, and stir
toblend. Bring to a boil, lower the heat, and simmer slowly until
the pork is tender.l Remove the pork slices and stack in a large,
heat-proof bowl with the skin sidedown. Pour sauce from wok over
meat and set the bowl in steamer. Steam overhigh heat for 5 minutes
.l Pour sauce back into wok, place pork in a serving dish, skin
side up. Arrangepotatoes around meat.l Heat the sauce, stir the
cornflour-water mixture to blend it , and add to thesauce. Cook,
stirring until thickened. Pour over the pork and sever.
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Pork DishesShredded Pork
INGREDIENTS5 oz (150g ) boneless pork filet 3/4 oz(20g) pickled
chili (chilli) pepper1/4 tsp. salt, or to taste 1 tbsp soy sauce2
tsp. rice wine 4 tsp. cornstarch (cornflour)4 tbsp ( 50ml)
vegetable oil 2 tsp. rice vinegar4 1/2 tsp. sugar 2 tsp. scallion,
chopped1 tsp. fresh ginger, chopped 1 tbsp garlic, chopped1/2 tsp.
pepper 1/4 tsp. MSG(optional)
RECIPECut the pork and chilipepper into slivers. Setthe peppers
aside. Mixthe pork with the saltand 1 tsp. each of thesoy sauce and
rice wine.Mix with 1 1/2 tsp. ofthe cornstarchand a fewdrops of oil
and stir tocoat.
1.
Mix 2 tsp. of the soysauce, vinegar, sugar,the remaining 2 1/3
tsp.of cornstarch, theremaining 1 tsp. of ricewine , the
scallion,ginger, garlic, pepper,and MSG into a sauce.Set aside.
2.
Heat the oil in a wok tovery hot. Add the porkslivers and
peppers andstir-fry until the pork iscooked through. Addthe sauce
the stir-fryabout 30 seconds, oruntil blended andthickened. Remove
andserve.
3.
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Pork DishesPeppery-Hot Pork Slices
INGREDIENTS9 oz (250 g) lean boneless pork 1/4 cup meat stock1
egg whit, beaten slightly andmixed with a little flour into
apaste
2 cups (500ml) vegetable oil for deep-frying;uses about 5 oz
(150ml)
1/4 tsp. salt, or to taste 3 1/2 oz (100g) Chinese cabbage
hearts ( bokchoy), sliced
1 tbsp hot soybean paste 1/2 tsp. Sichuan peppercorns , crushed1
tbsp soy sauce 1 tbsp hot chili (chilli) oil1/4 tsp. sugar 2 tsp.
sesame seeds, roasted and ground1/2 tsp. fresh ginger, chopped 1/4
tsp. MSG(optional)1 1/2 tsp. cornstarch (cornflour )dissolved in 1
1/2 tsp. water
RECIPECut the pork into slicesabout 2 inches by 1/8inch (5 cm by
26mm by4mm). Mix with the eggwhite paste and 1/8 tsp.of the salt.
Set aside.
1.
Mix the soy sauce, sugar,ginger, MSG, cornstarch,and stock into
a sauce andset aside.
2.
Heat 2 tbsp of the oil in awok to moderately hot,add the cabbage
and 1/8tsp. salt, stir-fry untilcooked. Remove, drain,and set
aside.
3.
Add the rest of the oil tothe wok and heat it toabout
230oF(110oC) .Add the pork slices,stirring to keep themfrom
sticking together.Cook until done, remove,and drain well.
4.
Pour the oil out of thewok and reheat it. Addthe peppercorns
andsoybean paste and stir-fryuntil the peppercorns
turnpurplish-red. Add thepork, sauce, chili oil, andground sesame
seed, andstir-fry until the saucethickens. Pour the meatand sauce
over thecabbage hearts and serve.
5.
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Pork DishesDry-Fried Pork Filet
INGREDIENTS7 oz (200g) boneless pork filet 2 cups (500 ml )
vegetable oil for deep-frying2 tsp. soy sauce 3 tbsp spiced
pepper-salt (see p. 10)1 tsp. rice wine 1/4 tsp. MSG(optional)3
tbsp cornstarch, dissolved in 3tbsp water
RECIPECut the pork intodiamond-shaped slices, 11/2 inches (4 cm
) in eachside. Mix with the MSG ,soy sauce and cornstarchand stir
to coat well.
1.
Heat the oil in a wok tovery hot about 400oF(200oC), or when a
pieceof scallion or ginger tossedinto the oil quickly turnsbrown
and a haze appearsabove the oil. Deep-fry thepork until the
coatingbecomes crisp. Remove thepork, drain and let standfor 2
minutes whilereheating the oil to 400oF.Place the pork back in
theoil for a few seconds,remove immediately andsever with the
spicedpepper-salt as a dip.
2.
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Pork DishesYuanbao Pork
INGREDIENTS9 oz (250g) lean and fat pork loin with skin 1 tsp.
fresh ginger, chopped5 tsp. soy sauce 1 tsp. scallions, chopped2
cups (500ml ) vegetable oil; uses about 1/4 1 tsp. rice wine1 clove
of star anise, crushed 1/4 tsp. salt, or to taste4 eggs,
hard-boiled
RECIPEBoil the pork in water tocover until barely cooked.Remove,
drain, and coalwith 1 tsp. soy sauce.
1.
Heat the oil in a wok over amedium fire to very hot,430oF
(220oC), add thepork and deep-fry untilsmall bubbles appear on
theskin. Remove and let cool.Then cut into slies, 1/8 -inch (4mm)
thick, leavingsome skin on each slice.Stack the slices in a
heatproof bowl, skin side down.
2.
Sprinkle the star anise andginger over the pork. Mixtogether
with the rice wine,salt, and 3 tsp. of soysauce, and pour over
thepork. Place the bowl in asteamer and steam overboiling water
untilthoroughly cooked, aboutone hour.
3.
l While the pork steams, shell the eggs and soak them in 1 tsp.
soy sauce for 10minutes. Reheat the oil to moderately hot and
deep-fry the eggs until goldenbrown. Drain, let cool sightly, and
cut into halves.l Cover the bowl containing the pork with a serving
dish turned upside down.Invert the bowl so the pork slides onto the
dish with skin side up. Arrange the eggsaround the pork and
serve.Note: This dish gets its name from the eggs, which resemble
yuan pao, the goldingots used as money in ancient times.
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Pork DishesSteamed Pork Balls
INGREDIENTS4 1/2 oz (125 g) pork, 1/3 lean, 2/3 fat
orcommercially-ground pork
1 tsp. cornstarch(cornflour)
1 egg white, beaten slightly 7 oz (200ml) stock1/2 tsp. rice
wine 2 oz vegetable leaves1/2 tsp. salt, or to taste 1/4 tsp. MSG
(optional)
RECIPEMince the pork if it is notalready ground. Add the
eggwhite, rice wine ,MSG(optional), and salt, andstir to mix. Add
the cornstarchand mix well. Shape lightlyinto four equal-sized
balls.
1.
Pour the stock into a wok andbring to a boil. Add the meatballs
and cover them with theleaves. Bring to a boil overhigh heat, then
turn the heatdown, and simmer for 1 hour,or until the meat is
tender andthe gravy has thickened.Remove and serve.
2.
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Pork DishesPearly Pork Balls
INGREDIENTS9 oz (250g) pork, 1/3 lean, 2/3 fat,
orcommercially-ground pork 1 1/2 tsp. sugar
1 tbsp soy sauce 2 tbsp cornstarch,dissolved in 2 tbsp water1/2
tsp. salt, or to taste 1/2 tsp. scallions, chopped
1 tsp. rice wine 1/2 tsp. fresh ginger,minced
2 eggs,beaten 1/4tsp MSG (optional)RECIPE
Mince the pork if not alreadground. Mix with the 1/4 tsp.salt,
soy sauce,MSG(optional), rice wine,eggs, sugar,
cornstarch,scallions, and ginger. Setaside.
1.
Wash the rice in severalchanges of water until thewater runs
clear. Then pourboiling water over it drain.
2.
Lightle shape the meatmixture into balls about 1 inch(25mm) in
diameter and rollthem in the rice, coveringthem completely.
3.
Mix the 1/4 tsp. salt (or totaste) with the rice thatremains and
spread it in thebottom of a large heat-proofbowl. Place the meat
balls onthe rice and set the bowl in asteamer. Steam for 25
minutesover high heat, then turn theheat to low and steam 10minutes
, or until the pork iscooked Remove and serve.
4.
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Pork DishesPork Balls in Clear Broth
INGREDIENTS9 oz (250g) lean and fat pork 1 oz (25g) golden
needles, soaked in hot
water
1 egg, beaten 2 oz (50g) Chinese cabbage hearts,
coarselychopped
1/2 tsp. scallions, chopped 2 oz (50g) cellophane noodles (flour
orbean threads), soaked in warm water1/2 tsp. ginger , chopped 1
tsp. sesame oil2 tbsp cornstarch (cornflour)dissolved in 2 tbsp
water 1/4 tsp. ground Sichuan peppercorn
4 cups (1 litre) meat broth 1/4 tsp. MSG (optional)
2 tsp. salt, or to taste 1 oz (25g) wood ears, reconstituted in
hotwater
RECIPEMince the pork, if not alreadyground, and mix well with
thescallions, ginger,egg, cornstarch, 3 1/2 fl oz (100ml) ofthe
broth, and 1/2 tsp. of thesalt.
1.
Heat the remaining broth to aboil, then turn the heat to
low.While the broth is heatingmake small meatballs, about3/4 - inch
(2 cm ) in diameter.
2.
Add the meatballs to broth oneby one , and simmer until
done.
3.
Skim the foam from the brothand add the wood ears,
goldenneedles, cabbage hearts andcellophane
4.
Skim the foam from the brothand add the wood ears,
goldenneedles, cabbage hearts andcellophane noodles. Bring to aboil
and add the pepper andMSG (optional), sprinkle thesesame oil on the
broth removeand sever.
5.
20
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Pork DishesFour Happiness Pork Balls
INGREDIENTS3 1/2 oz (100g) Chinese Yam, ,peeled (or substitute
potatoes) 1 egg, beaten14 oz (400g) lean and fat pork 3 tbsp (50 g
) cornstarch (corn flour)2 tsp. rice wine 9 oz (250 ml) vegetable
oil for deep-frying1 tsp. soy sauce 1 tsp. scallions , chopped
2 tsp. salt 1 large fennel ( substitute 1 clove of
staranise)
1 tsp. fresh ginger, chopped 2 cups (500ml) meat stock1/4 tsp.
MSG (optional)
RECIPEBoil, peel and mash theyam or potato. Mince thepork and
mix with theyam mash, MSG, ricewine, 1 tsp. of the soysauce,salt,
and 1 tsp. ofthe ginger. Stir in onedirection until the porkand yam
paste stiffens,then shape it lightly intofour flattened balls.
Mixand egg, cornstarch, and1 tsp. soy sauce into apaste and coat
the balls.
1.
Heat the oil in wok overmedium heat tomoderately hot,
212oF(100oC). Deep-fry themeatballs until they arereddish-brown,
drain, andplace in a heat-proofbowl.
2.
Add the scallion, theremaining 3/4 tsp. ginger,the fennel, and
stock, andplace the bowl in asteamer. Steam themeatballs until
done.Discard the scallions,ginger and fennel.Remove and serve.
3.
21
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Pork DishesStir-Fried Pork Slices with Scallions
INGREDIENTS7 oz (200g) lean boneless pork 1 tbsp soy sauce7 oz
(200g ) scallions 5 wood ears, reconstituted in hot water4 tbsp
vegetable oil 1/4 tsp. MSG (optional)
RECIPECut the pork into slices about1 1/4 inch by 5/8 inch by
1/8inch ( 3cm by 16mm by 8mm ). Cut the scallionsdiagonally into 1
1/4 inch (3cm ) sections.
1.
Heat the oil in a wok to veryhot, 350oF (180oC). Add thepork
slices and stir-fry for 30seconds.
2.
Add the soy sauce, woodears, MSG(optional), andscallions.
Stir-fry for 2 moreminutes, remove and serve.
3.
22
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Pork DishesStir-Fried Diced Pork with Peanuts
INGREDIENTS10 1/2 oz (300g) lean boneless pork 3 cups (750ml)
vegetable oil fordeep-frying; use about 1/4 cup (60ml)1 tsp.
cornstarch (cornflour) dissolvedin 1 tsp. water 1/2 tsp. scallions,
chopped
2-1/2 tbsp seasoned sauce 1/4 tsp. garlic, chopped1/2 tsp. soy
sauce 1 tsp. rice wine
1/2 tsp. sesame oil 7 oz (200g) skinned peanuts, deep-frieduntil
golden
a dash of ground Sichuan PeppercornRECIPE
Cut the pork into small cubeand mix with 1/2 tsp. of
thecornstarch.
1.
Mix the seasoned sauce, soysauce, 1/4 tsp. sesame oil, therest
of the cornstarch and thepepper into a sauce. Set aside.
2.
Heat the oil in a wok overhigh heat to very hot.Deep-fry the
pork cubes untilcooked, remove and drain.
3.
Pour the oil out of the workover high heat to very hot.Deep-fry
the pork cubes untilcooked, remove and drain.
4.
Pour the oil out of the work ,leaving only enough to coverthe
bottom. Reheat to veryhot,and add the scallion,garlic , rice wine
and peanuts.Stir-fry until blended, and addthe pork cubes. Pour in
thesauce and stir until thickened.Sprinkened. Sprinkle 1/4
tsp.sesame oil over it , removeand sever.
5.
23
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Pork DishesStir-Fried Pork Slivers with Ginger
INGREDIENTS4 oz (125g) lean boneless pork 2 tsp. soy sauce1 oz
(25g) pickled ginger (or substitutefresh ginger) 1 1/2 tsp.
sugar1/2 oz (15 g) green pepper 1/2 tsp. salt, or to taste5 oz
(150g)mung bean sprouts 2 tsp. cornstarch (cornflour) dissolvedin 1
tbsp water7 tsp. vegetable oil 1/4 tsp. MSG (optional)1/4 tsp. rice
wine
RECIPECut the pork into thin sliversabout 2/12 inches (65mm)
long.
1.
Rinse the preserved ginger, cutit and the green pepper
intoshreds about 2 1/2 inches(65mm)long. Remove roots ofmung bean
sprouts. Wash anddrain thoroughly.
2.
Heat 4 tsp. of the oil in a wok tovery hot. Add the pork
sliversand stir-fry until cooked. Addthe rice wine, soy sauce,
andsugar, and stir several times toblend. Pour into a bowl and
setaside
3.
Add the remaining 1/3 tsp. oilto the wok, and reheat to veryhot.
Add the ginger, greenpepperd,and mung bean sproutsand stir-fry
several times.Return the pork mixture to thewok and stir in the
salt andMSG. Stir the cornstarchmixture to blend and pour intothe
wok. Cook stirring untilthickened. Remove and serve.
4.
24
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Pork DishesSweet-and-Sour Pork
INGREDIENTS1 lb. (500g) lean and fat boneless pork For the
sauce1 tsp. salt or to taste 4 1/2 tbsp sugar2 eggs, beaten 3 tbsp
vinegar3 tbsp plus 1 tsp. ( 50g )cornstarch(corn-flour) 2 tsp. soy
sauce1 medium green pepper 2 tbsp tomato ketchup7 oz (200g) bamboo
shoots 1 cup (120ml) water4 cups (1 litre) vegetable oil
fordeep-frying 1/4 tsp. salt, or to taste
4tsp garlic, sliced 2 tsp. cornstarch (cornflour )dissolved in 2
tsp. water2 tbsp scallions, chopped
RECIPEWash the pork and cut intodiamond-shaped slices about1
inch (25mm) long. Mixwith the salt and let stand for15minutes, then
mix wellwith the eggs and drycornstarch.
1.
Halve vertically, seed andwash the green pepper. Cutthe green
pepper and thebamboo shoots into diamondshapes, the same size as
thepork . Set aside.
2.
Heat the oil in a wok overmedium heat to very hot,about 375oF
(190oC).Deep-fry the pork slices untilthey turn golden brown
andfloat to the surface. Drop thebamboo shoots into the oiland
remove immediately,along with the pork. Drainwell and set
aside.
3.
Make the sweet-and-soursauce in another pot.
4.
Pour the oil out of the wok,leaving only enough to coverthe
bottom, about 2 tbsp.Heat to very hot, or until theoil surface
ripples. Add thegarlic and stir-fry . Then addthe scallions and
greenpepper to blend and add tothe wok. Cook, stirring,
untilthickened. Add the pork. Stirto coat thoroughly. Remove and
serve.
5.
25
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Pork DishesBraised Fresh Ham with Rock Sguar
INGREDIENTS4 lb. (1,000 g) fresh, uncured ham, boneless 1 tbsp
scallions, chopped3 1/2 oz pork bones 3 1/2 oz (100g) rock sugar)10
cups ( 2 litres plus 500ml ) pork stock 1 oz (25g ) brown sugar4
tbsp (60ml ) rice wine 2 tsp. salt, or to taste1 tbsp fresh ginger,
sliced
RECIPEWash the ham and the bonesand place in a large wok
withbones under the ham. Add thestock and bring to a boil overhigh
heat. Skim the foam fromthe surface and add e rice wineginger
slices, scallions, sugars,and salt, Simmer, tightlycovered, over
low heat until theham is tender. Discard thebones and place the ham
in aserving dish.
1.
Bring the sauce back to a boiland reduce until thickened.
Pourover the ham and serve.
2.
26
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Pork DishesDeep-Fried Fresh Ham
INGREDIENTS1 lb.(500g) fresh boneless uncured ham 1/2 tsp. salt,
or to taste5 tbsp soy sauce 8 cups ( 2 litres) vegetable oil
fordeep-frying; uses about 3 1/2 oz (100ml)3 oz (100g) scallions,
chopped 3 oz whole scallionsa thumb-sized ginger, crushed 1/4 tsp.
ground Sichuan peppercorn
3 1/2 tbsp rice wine 1/4 tbsp (100g) sweet fermented flourpaste
or sweet bean sauce7 tbsp (100g) cornstarch (cornflour) one egg,
beaten
RECIPEBoil the ham inwater to cover untilthe colour changesfrom
pink to white.Remove, drain andrinse in cold water.Cut into 13
slicesand stack in a large,heat-proof bowl inthe ham's
originalshape.
1.
Blend together 3tbsp of the soysauce, the choppedscallions,
ginger,and 2 1/2 tbsp of therice wine and pourover the ham. Placein
a steamer andsteam for 1 hour.Remove the ham,drain, and set
aside.
2. Mix together thecornstarch, egg, salt,and the remaining 1tbsp
of rice wineand 2 tbsp of soysauce into a batter.Coat the
hamthoroughly on allsides with thebatter.
3.
l Heat the oil in wok to very hot, about 375oF (190oC), or until
a piece of scalliongreen or ginger sizzles noisily and quickly
turns brown when tossd into the oil.Turn the heat down and
carefully add the ham without letting it fall apart. Deep-fryuntil
the exterior browns. Turn heat to low. When the oil no longer
sizzles andbubbles, remove the ham and drain well. Then cut the
slices apart and place themon a dish in a "U" shape. Sprinkle with
the ground peppercorns.l Cut the scallions into 2 inch sections and
arrange them along one side of themeat . Spread the sweet bean
sauced along the other side as a dip.Note:The ham will have a crisp
exterior but will be tender inside . Though fat, theflavourful meat
will not taste greasy.
27
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Pork DishesWhite-Boiled Pork with Mashed Garlic
INGREDIENTS9 oz (250g) boneless pork or uncured ham 1/4 tsp.
sesame oil2 cups (500 ml) pork stock 3 tbsp plus 1 tsp. soy sauce2
oz (50g) garlic, peeled and pounded to a paste 1/4 tsp. chili
(chilli) oil
RECIPEWash the ham and boil inwater to cover until done.
1.
Drain and cut into threestrips. Soak them in thestock for 5
minutes to absorbthe flavour, then cut thestrips into thin
slices.
2.
Mix the garlic with thesesame oil, adding enoughwater to make a
paste. Blendthe paste, with the soy sauceand chili oil. Pour it
over thepork, blend well, and serve.
3.
28
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Pork DishesCauliflower with Chinese Ham
INGREDIENTS1 whole cauliflower, about 3/4 lb. (400g) 1/2 tsp.
rice wine1 2/3 cups (400ml ) chicken broth 1 tsp. cornstarch
(cornflour), dissolvedin 1 tbsp water1 tbsp salt, or to taste 1/4
tsp. MSG (optional)3 1/2 oz (100g) Chinese ham
RECIPEPlace cauliflower in a pot of couldwater and bring to a
boil. Blanch 2minutes and remove, drain, andplace in a heat-proof
bowl. Add thesalt to the chicken broth and pourover the
cauliflower. Place thebowl in a steamer and steam thecauliflower
until tender. Removefrom heat and drain, reserving thebroth. Score
the cauliflowerlength-wise and crosswise, withoutcutting through to
the base. Place itin a serving dish. Keeping it in itsoriginal form
.
1.
Cut the skin off the ham anddiscard. Place the ham in
aheat-proof bowl and add the ricewine. Place the bowl in a
steamerand steam for 50 minutes. Removefrom heat and chop into
smallpieces.
2.
Pour the reserved chicken brothinto a wok and bring to a boil.
Addthe MSG (optional). Stir thecornstarch to blend and add.
Cook,stirring, until thickened and pourover the cauliflower.
Sprinkle withthe ham and serve.
3.
29
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Pork DishesScrambled Eggs with Pork Slivers
INGREDIENTS2 oz(50g) lean boneless pork 1 tsp. soy sauce4 eggs 3
1/2 fl oz (100ml) high stock1/4 tsp. salt, or to taste 1/4 tsp. MSG
(optional)3 tbsp vegetable oil 1 1/2 tsp. rice wine
RECIPECut the pork into slivers.1. Beat the eggs until foamy.Add
the salt and MSG(optional) and mix well.
2.
Heat the oil in a wok overmedium heat until very hot,about 420oF
(220oC), or theoil surface ripples. Add thepork slivers and
stir-fry untilcooked. Add the eggs andcook until solid. Add the
ricewine, soy sauce and stock,stir-fry for 2 or 3 minutes.Remove
and serve.
3.
30
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Pork DishesSteamed Pork with Spiced Rice Flour
INGREDIENTS1 lb. (500g) boneless lean and fat pork with skin 10
tsp. scallions, shredded3 tbsp sesame oil 5 tsp. ginger, shredded2
1/2 tbsp sugar 1 tbsp five-spice powder5 tsp. rice wine 10 tbsp
(150g ) spiced rice flour2 1/2 tbsp fermented soy paste 7fl oz (200
ml) soy sauce
RECIPECut the pork into slices, 21/2 inches (6cm) longand wide
and 1/4-inch(6mm) thick with a pieceof skin on each.
1.
Mix together the sesameoil, sugar, rice wine, soysauce,
fermented soypaste, five-spice powder,scallions, ginger andmarinate
for one hour andlet the flavours permeatethe meat. Mix the
spicedrice flour with the porkslices. Stack the porkslices in one
largeheat-proof bowl or dividethem into four individualbowls, with
the meat skinside down.
2.
Place the bowl or bowlsin a steamer and steamfor 2 to 3 hours
over highheat, adding water asneeded, until the meat isvery tender.
Remove andserve.
3.
31
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Pork DishesFive-Spice Flavoured Spareribs
INGREDIENTS1 lb. (500g) pork spareribs 1 tbsp fresh ginger,
chopped3 1/2 tbsp soy sauce 1 tsp. rice wine2 cups vegetable oil
for deep-frying 3 fennel seeds2 1/2 tbsp white sugar 5 tsp. rice
vinegar1/4 tsp. brown sugar 1 tsp. salt, or to taste1/2 oz (15g)
scallions , chopped
RECIPEWash the spareribs and chopinto 1 1/4-inch-long
(33mm)pieces. Soak in cold water tocover for 5 minutes.
Remove,drain, and marinate in a littlesoy sauce for 15
minutes.Drain, dry well, and rub withwhite sugar, and set
aside.
1.
Heat the oil in a work toabout 350oF(175oC), or untila piece of
scallion green orginger sizzles and movesaround quickly when
tossedinto the oil. Add the spareribsand deep-fry until
goldenbrown. Remove, drain, andset aside. Pour the oil out ofthe
wok, leaving only enoughto cover the bottom.
2.
Reheat the wok and add thescallions, ginger, andspareribs. Then
add the ricewine, fennel seeds, brownsugar, vinegar and salt andthe
remaining soy sauce.Stir-fry about 30 seconds.Turn the heat to low
andsimmer until the saucethickens and the meat fallsfrom the bones.
Remove andserve.
3.
32
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Pork DishesSteamed Spareribs
INGREDIENTS9 oz (250g) spareribs 2 tsp. fresh ginger, sliced1
1/2 to 2 tbsp beaten whole egg 2 fennel seeds4 tsp. (25g ) dry
cornstarch (cornflour) 7 fl oz (200ml) pork stock1 tsp. cornstarch
dissolved in 2 tsp. water 2 tsp. brine2 cups (500ml)vegetable oil
for deep-frying 1 tbsp soy sauce1 tbsp scallions, chopped 1/2 tsp.
MSG (optional)
RECIPEWash the spareribs andchop into 1 1/2-inch-long(4cm)
pieces. Mix thebeaten egg and the drycornstarch into a batter
andpour it over the spareribs,blending well. Set aside.
1.
Heat the oil in a wok overhigh heat to about 350oF(175oc), or
until a piece ofscallion green or gingersizzles and moves
aroundquickly when dropped intothe oil. Add the spareribs,one at a
time, and deep-fryuntil golden. Drain andplace in a heat-proof
bowl.Add brine, soy sauce, ricewine, MSG (optional).Place the
scallions, gingerand fennel seeds on top.Place the bowl in a
steamerand steam, replenishing thewater as needed, until theribs
very tender. Removefrom the heat and discardthe fennel seeds,
scallionsand ginger.
2.
l Place the spareribs in a pot with the stock and heat over high
heat until theliquid has reduced by a third. Stir the dissolved
cornstarch to blend, and add to thestock. Cook, stirring, until
thickened. Remove and serve.
33
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Pork DishesSweet-and-Sour Spareribs
INGREDIENTS1 1/2 lb. (750g) spareribs 1 tbsp soy sauce1 tsp.
rice wine 1 tbsp rice vinegar1/4 tsp. salt , or to taste 2 tbsp
sugar2 tsp. flour 2 cups (500ml) vegetable oil3 tsp. dry cornstarch
(cornflour)
RECIPEChop the spareribs into pieces,1/2 inch wide by 3/4 inch
long(13mm by 20mm) . Mix withthe rice wine and salt. Mix
thecornstarch with 1 tbsp water tomake a gabber, and pour overthe
ribs. Stir to coat well.
1.
Mix together the soy sauce,rice vinegar, sugar , flour and4 oz
(120 ml) of water tomake a sauce. Set aside.
2.
Heat the oil in a wok overmedium heat to about 230oF(110oc), or
until small bubblesappear around a piece ofscallion green or ginger
tossedinto the oil. Add the spareribsand deep-fry until
crisp,stirring to keep them fromsticking together. Remove anddrain
well.
3.
l Reheat the oil to 375oF (190oC), or until a piece of scallion
green or gingersizzles noisily and quickly turns brown. Deep-fry
the spareribs until brown golden.Remove and drain. Pour the oil out
of the wok. Stir the sauce to blend and pour itinto the wok, cook,
stirring, until thickened. Add the spareribs and stir until
theycovered with sauce. Remove and serve.
34
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Pork DishesPepper-Salt Spareribs
INGREDIENTS3/4 lb. (350g) spareribs 4 cups (1 litre) vegetable
oil for deep-frying1 tbsp rice wine 5 tsp. spiced pepper-salt1 tbsp
soy sauce 2 tbsp cornstarch1/4 tsp. MSG (optional)
RECIPEWash the spareribs and chopinto pieces, 2 inches long
and3/4 inch wide (5 cm by 2cm ).Mix the rice wine, soy sauce,MSG
(optional), cornstarch,and 2 tsp. water into a paste.Add the
spareribs and stir tocoat well.
1.
Heat the oil the a work overhigh heat to 350oF (180oc), oruntil
a piece of scallion greenor ginger sizzles and movesaround quickly
when tossedinto the oil. Add the spareribsand deep-fry for 1
minute.Remove, drain, and set aside.Reheat the oil to 400oF(205oc),
or until a piece ofscallion or ginger brownsquickly and a haze
appearsabove the oil. Add thespareribs and deep-fry untilthey are
browned and rise tothe surface. Remove, drainwell, and place in a
servingdish. Place two piles ofpepper-salt on the edges of thedish
as a dip, serve.
2.
35
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Pork DishesDeep-Fried Spring Rolls
INGREDIENTS3/4 lb. (350g) spareribs 7 oz (200g) boneless pork,
lean and fat3 oz (100g) leek 1 tbsp soy sauce1 tsp. brine 2 tsp.
rice wine4 tbsp cornstarch (cornflour) dissolvedin 4 tbsp water 2
eggs
5 tsp. flour 4 cups (1 litre) vegetable oil fordeep-frying1/4
tsp. MSG (optional)
FillingCut the pork into thin slicesand then along the grain
intomatchstick-sized slivers.Wash the leeks well and cutinto 1 1/2
inch (4cm)sections. Separate into slicesand mix with the
porkslivers. Set aside.
1.
Heat 4 tbsp of the oil in awok over high heat to veryhot, or
until the oil surfaceripples. Add the pork slivers,leeks, soy
sauce, 1/2 tsp.brine, MSG (optional), andrice wine, and stir-fry
untilthe pork is cooked. Stir thecornstarch-water mixture andadd 1
tbsp. to the wok. Cook,stirring , until the saucethickens. Remove
from theheat and set aside.
2.
PancakesBeat the eggs and mix with the flour, 1/2 tsp. brine,
and enough water tomake a stiff batter.
1.
Heat a pan and add just enough oil to film the surface. Pour in
half the batterand rotate the pan so the batter forms a thin
pancake. Cook on one side untildry, then turn over and cook the
other side just until dry. Repeat with theother half of the batter.
Cut each pancake in half and spread a thin layer ofthe dissolved
cornstarch on the upper surface of each.
2.
Final PreparationPlace one of the wrappers on a clean surface
with the straight edge facingyou. Place 1/4 of the pork and leek
filling along the straight edge, leavingthe farther half of the
wrapper clear and leaving space on both sides to rollup the
wrapper. The turn the pancake away from you once so the filling
isencased in the wrapper. Fold the 2 side flaps towards the centre
and continuerolling up the wrapper. Seal with the dissolved
cornstarch. Repeat with theorder 3 wrappers and the rest of the
filling to make 4 spring rolls in all.
1.
Heat the oil in a wok over medium heat to 350oF(175oC), or until
a piece of2. scallion green or ginger sizzles and moves around
quickly when tossed intothe oil . Add the spring rolls to the oil
one at a time and deep-fry untilreddish-brown. Remove and drain
well. Cut each roll into 5 equal portions,stack them in a dish and
serve.
36
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Pork DishesStemed Minced Pork with Salted Eggs
INGREDIENTS10 1/2 oz(300g) boneless lean pork 5 tsp. clean
stock2 tsp. flour 2 tsp. soy sauce2 salted eggs, separated 1/4 tsp.
MSG (optional)1 tsp. sesame oil
RECIPEMince the pork. Mix in the flour,MSG (optional), the egg
whitesand sesame oil and blend well.Spread the mixture in a
shallowheat-proof dish and pour the eggyolks whole on top of the
meat.
1.
Place the dish in a steamer andsteam over high heat for 8 to
10minutes, or until the pork iscooked. Pour the clear stock overthe
pork, sprinkle with the soysauce, and serve.
2.
"Salted egg": whole egg cured inbrine for more than 20 days.
37
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Pork DishesCabbage-Wrapped Pork Rolls
INGREDIENTS9 oz(250g) boneless pork, lean and fat 1 tsp. salt.
or to taste1 tsp. scallions, chopped 9 oz(250g) Chinese cabbage (
bok
choy)1/2 tsp. fresh ginger, chopped 2 egg whites1/4 tsp. pepper
2 tsp. flour4 tbsp cornstarch 9cornflour) dissolved in 4tbsp water
7 fl oz (200ml) meat or bone stock1/4 tsp. MSG (optional)
RECIPEMince the pork and mix with thescallions, ginger,
groundpeppercorn, 3/4 tsp. of the salt,and the dissolved
cornstarch. Setaside.
1.
Trim and discard the tough outerleaves of the cabbage. Wash
thetender inner leaves and blanchbriefly in boiling water,
removingimmediately. Drain and let cool.
2.
Mix the egg whites and flour intoa batter. Spread the inner side
ofeach cabbage leaf thinly with thebatter and then the filling.
Rollthe leaves into cylinders about 1inch(2 cm ) in diameter and
sealthe openings with the egg batter.Repeat until all the filling
hasbeen used.
3.
Place the rolls in heat-proof deepdish or tureen and steam
overhigh heat for 15 minutes. removeand cool. Cut the rolls into 1
inch(2 cm) sections and steam againuntil the pork is
thoroughlycooked.
4.
Heat the stock to boiling. Add theMSG (optional) and
theremaining 1/4 tsp. salt. Pour thestock over the cabbage rolls
andserve.
5.
38
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Pork DishesDeep-Fried Stuffed Green Peppers
INGREDIENTS9 oz 9250g) green peppers 2 eggs, separated9 oz
(250g) lean boneless pork 2 tsp. flour1/2 tsp. scallions, chopped
1/2 tsp. cornstarch (cornflour)1/2 tsp. fresh ginger, chopped 2
cups (500ml) vegetable oil for deep-frying1 tsp. salt, or to taste
1/2 tsp. spiced pepper-salt1 tbsp soy sauce 1/4 tsp. MSG
(optional)1/4 tsp. five-spice powder
RECIPEWash, halve length-wise, andseed the green peppers.
Cuteach half into two trianglesand dry well. Set aside.
1.
For the filling, mince the porkand mix it with the
scallions,ginger, salt, soy sauce,five-spice powder, MSG(optional),
and half the eggwhite.
2.
Beat the rest of the egg whiteswith the yolks and mix withthe
flour, cornstarch andenough water to make a thickbatter.
3.
Fill the inside of each piece ofpepper with the filling level
toedges. Add coat the filled sidewith flour.
4.
heat the oil in a wok overmedium heat to 350oF(175oC) or until a
piece ofscallion green or ginger sizzlesand moves about rapidly
whentossed into the oil. Dip thefilled side of each piece ofpepper
into the egg batter andthen drop it into the oil , filledside down.
Deep-fry until thecoating is golden brown, thenremove, drain well,
and placein a dish, Sprinkle with thepepper-salt and serve.
5.
39
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Pork DishesDeep-Fried Stuffed Lotus Roots
INGREDIENTS9 oz (250 g) lean bonelesspork, minced or ground 2
eggs,separated
1 lb. (500g ) fresh lotus roots 9 oz or 2 1/4 cup (250 g) flour1
tbsp soy sauce 1 tsp. salt, or to taste
1 tsp. rice wine 2 cups (500ml) vegetable oil for deep-frying;
usesabout 5 oz (150ml)
1 tsp. scallions, chopped tomato ketchup or Worcestershire
sauce1/2 tsp. ginger, chopped 1/4 tsp. MSG
RECIPEFor the filling, mixthe pork with the soysauce, rice
wine,scallions, ginger,MSG(optional) andhalf a beaten eggwhite. Set
aside.
1.
Beat the remainingegg white with theyolks and mix withthe flour,
salt, andenough water tomake a thick batter.
2.
Cut the lotus rootscrosswise into 1/4inch (5mm) slices.Divide
the filling intoportions, and place afilling portionbetween two
slices.Repeat until all thelotus root is used.
3.
Heat the oil in a wokto about350oF(175oC) , oruntil a small
piece ofscallion green orginger sizzles andmoves about rapidlywhen
tossed into theoil. Dip stuffed lotusroots in the egg batterand add
to the oil.Deep-fry until goldenbrown, remove, anddrain. Serve
withtomato ketchup orWorcestershire saucefor dipping.
4.
40
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Pork DishesDelicacies in Clear Broth
INGREDIENTS3 1/2 oz 9100g) cellophane noodles,soaked 2 oz (50 g)
Chinese ham1 oz (25g) dried black Chinesemushrooms, soaked 1 tsp.
sesame oil
4 tbsp (60g) dried shrimps, soaked 1/2 tsp. MSG(optional)2 dried
sea cucumbers, reconstituted For egg dumplings:2 oz (50 g) fresh
tomatoes 3 eggs3 1/2 oz (100g) lean boneless pork,minced 3 1/2 oz
(100g) pork, minced2 3/4 tsp. salt, or to taste 1/4 tsp. salt1 tsp.
cornstarch (cornflour ) dissolvedin 1 tsp. water 2 tsp. soy
sauce
6 cups (1500ml) chicken stock 1/2 tsp. scallions, chopped3 1/2
oz (100g) dried bamboo shootslices, soaked (or canned sliced
bambooshoots)
1 tsp. ginger, chopped
1/2 tsp. scallions, chopped 2 tbsp (30 g) dried shrimps, soaked
andchopped
1/8 tsp. MSG(optional)RECIPE
1. Cut the cellophane noodles into 6 inch(15cm) pieces. Drain
the mushrooms,remove the stems, and cut into thin slices.Cut the
sea cucumbers into thin slices.
2. Make egg dumplings. Place egg dumplingson a heat-proof dish
and steam in a steamerfor 10 minutes. Set aside.
3. To make the meatballs, mix the pork with1/4 tsp. of the salt,
1/8 tsp. of the MSG(optional), the cornstarch water mixture,and
little more water. Stir vigorously in thesame direction for 1
minute. Form themixture into small meatballs. Bring the
chicken broth to a boil and add the meatballs. Simmer until
cooked through and drain,reserving the broth. Set the meatballs
aside.
Skim any foam from the broth. Add the cellophane noodles, the
mushroom, 2 tbsp shrimps, seacucumbers, bamboo shoot slices, and
1/2 tsp. scallions. Bring to a boil. When the shrimps andmushrooms
release their fragrance, add the remaining 2 1/2 tsp. of the salt
and the remaining tsp.of the MSG, along with the ham slices, meat
balls, egg dumplings, and tomatoes. Return to a boiland remove fr
om the heat. Sprinkle with the sesame oil, and serve.
41
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Chinese Home-Style CookingBeef and Mutton Dishes
l Braised Beef with Bamboo Shoots -- Chengdu-Sichuan Style 43l
Tender Stewed Beef -- Hangzhou Style 44l Stewed Beef -- Beijing
Style 45l Curried Beef -- Guangdong Style 46l Braised Beef --
Shanxi Style 47l Boiled Beef -- Sichuan Style 48l Seame Beef Filet
-- Northeast China Style 49l Beef with Satin Eggs -- Guangdong
Style 50l Sauteed Beef Strips -- Jilin Style 51l Braised Beef and
Potatoes -- Northeast China Style 52l Stewed Beef Strips --
Shandong Style 53l Stir-Fried Milk -- Guangdong Style 54l Simmered
oxtail -- Inner Mongolian Style 55l Deep-Fried Mutton -- Kaifeng
Style 56l Mongolian Hot Pot -- Beijing Style 57l Stewed Mutton
Slices -- Northeast China Style 58l Crisp-Fried Mutton -- Northeast
China Style 59l Peppery-Hot Mutton -- Northeast China Style 60l
Roast Mutton Kebabs -- Xinjiang-Inner Mongolian Style 61l Slivered
Mutton with Young Ginger -- Sichuan Style 62l Deep-Fried Beef or
Mutton Rolls -- Northeast-Northwest China Style 63l Stir-Fried Lamb
Kidney, Liver and Filet -- Beijing-Hebei Style 64
42
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Beef and Mutton DishesBraise Beef with Bamboo Shoots
INGREDIENTS3 1/2 oz (100g) young bamboo shoots, freshor
canned
1/2 oz (15g) rock sugar (orsubstitute)
2 1/4 lb. (1 kg ) lean boneless beef 4 tbsp (60 ml) vegetable
oil2 tsp. ginger, sliced 2 tbsp. salted fermented soybean2 tsp.
scallions, chopped 2 tsp. salt10 whole Sichuan peppercorns 3 1/2
tbsp rice wine1 star anise
RECIPESoak the bamboo shoots incold water and cut into
smallpieces. Blanch quickly inboiling water, drain, and rinsein
cold water. Set aside.
1.
Cut the beef into 1 inch (3 cm) chunks and place in a potwith
cold water to cover.Bring to a boil and skim offthe foam. Then add
theginger, scallion, peppercorns,and star anise. Bring back to
aboil and add the sugar. Stiruntil it dissolves. Turn theheat to
low and simmer.
2.
While the beef is cooking heatthe oil until the surfaceripples.
Add the soybean pasteand stir-fry until it turnsslightly red. Add
to the beef .When the beef has cooked forabout one hour, add the
salt,rice wine and the bambooshoots. Stew the beef anotherhour
until it is very tender,and serve.
3.
43
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Beef and Mutton DishesTender Stewed Beef
INGREDIENTS10 1/2 oz(300g ) beef shank 1/3 oz (10g) ground
cassia bark3 1/2 tbsp sugar 2 tsp. fresh ginger, sliced5 tsp. soy
sauce 2 tsp. scallions, chopped5 tsp. rice wine 3 tbsp sesame
oil
RECIPERemove sinews and tendons from thebeef. Blanch for two
minutes inboiling water to cover. Remove,drain and rinse under cold
water. Cutinto chunks.
1.
Place a bamboo mat in a casserole.Spread the beef chunks on the
mat.Mix together the sugar, soy sauce,rice wine , cassia bark,
ginger,scallions, and all but 1 tsp. of thesesame oil and pour over
the beef.Add water to cover and bring to aboil cover high heat.
Cover, turn thebeat to low and stew for six hours,checking the
water level from time totime and adding more warm water ifneeded.
When the beef isfork-tender, place it in a serving dish.Boil the
sauce over high heat untilthickened. Pour over the beef,sprinkle
with the remaining sesameoil and serve.
2.
44
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Beef and Mutton DishesStewed Beef
INGREDIENTS1 lb. (500 g ) lean boneless beef 1 tsp. Sichuan
peppercorns2 cups oil for deep frying 1/3 oz (10g) stick cinnamon1
star anise 1 tsp. scallion, chopped5 fl oz (150 g) soy sauce 2 tsp.
ginger, sliced5 tbsp sugar
RECIPECut the beef into 1 1/2 inches(35mm) chunks. Deep-fry the
beefin very hot oil until browned. Drainand set aside.
1.
Tie the peppercorns and star anise ina piece of cheesecloth or
place in atea ball.
2.
Place 4 cups (1 litre) water in a potand add the bag of spices,
the soysauce, sugar, stick cinnamon,scallions, and ginger. Bring
thewater to a boil over high heat andadd the beef . Turn the heat
to lowand stew for 4 hours, or until thebeef is very tender and the
sauce hascooked down almost completely, butwithout scorching.
3.
45
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Beef and Mutton DishesCurried Beef
INGREDIENTS14oz (400g) lean boneless beef 2 tsp. rice wine3 cups
(750ml ) vegetable oil fordeep-frying; uses about 2 1/2 oz (75cml)
2 oz (60ml ) clear stock2 tbsp curry oil 1/4 tsp. salt, or to
taste1/4 tsp. ginger, chopped 1/2 tsp. sugar1/4 tsp. garlic,
chopped 1 tsp. cornstarch 9cornflour) dissolved in 1 tsp. water1/4
tsp. onion, chopped 1/4 tsp. hot red chili(chilli) pepper,
chopped
RECIPECut beef into 1-inch square chunks.1. Heat the oil in a
wok over low heat to very hot, 350oF(180oC). Deep-fry the beef
until it is cooked through.Remove beef, drain, and set aside.
2.
Pour the oil out of the wok, leaving a thin film on thebottom.
Reheat until a haze appears on the oil surface.Add the curry oil,
ginger, garlic, onion, chili pepper,rice wine, stock, salt, MSG
(optional) and sugar. Stirthe cornstarch to blend and add. Add the
beef, stir-fryfor 2 minutes, or until the sauce is thickened.
Sprinklewith sesame oil and serve.
3.
46
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Beef and Mutton DishesBraised Beef
INGREDIENTS1 lb. (400g) lean boneless beef 1/2 g fennel seed10
tsp. (50ml) soy sauce 3 1/2 oz (100ml) chicken or duckbroth4 tbsp
cornstarch (cornflour), dissolved in 4tbsp water 2 tsp. rice
wine
3 oz (100g) scallions, chopped 1/4 tsp. fresh ginger, chopped3
1/2 fl oz (100ml) sesame oil 1/4 tsp. MSG (optional)
RECIPEWash the beef and cut into thinslices. Mix with the soy
sauceand scallions. Stir thecornstarch-water mixture andadd.
1.
Heat the sesame oil in a workadd the fennel seeds. Heat tovery
hot or until the oil starts tosmoke, and add the beef.Stir-fry
until barely cooked.Add the stock, rice wine andMSG (optional).
Cover the wok,and boil rapidly for 1 minute.Add the ginger, stir
and remove.
2.
47
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Beef and Mutton DishesBoiled Beef
INGREDIENTS9 oz (250g) lean boneless beef 5 tsp. sweet fermented
glutinous rice wine(or rice wine)3 oz (100g) asparagus
lettuce(substitute asparagus) 4 1/2 oz (125ml) vegetable oil5 dried
hot red chili (chilli) peppers 20 whole Sichuan Peppercorns1/2 tsp.
salt, or to taste 3 oz (100g) scallions, chopped into 2inches long
sections2 tbsp cornstarch (cornflour)dissolved in 2 tbsp water 2
cups (500ml) beef stock5 tsp. hot and salted fermentedsoybean paste
1 tsp. chili(chilli) oil
RECIPEWash the beef and cut intoslices 2 inches long by 1
inchwide and 1/8 inch thick(5 cmby 25mm by 4mm). Slice
theasparagus. Seed and chop thechili peppers.
1.
Place beef in a bowl and addthe salt , cornstarch-watermixture,
soy sauce, soy beanpaste (chopped ) and ricewine. Mix well.
2.
Heat the oil in a wok over lowheat to about 230oF (110oC),or
until bubbles appeararound a small piece ofscallion green or
gingertossed into the oil . Add thechopped chili pepper anddeep-fry
until purplish-red.Add the peppercorns,scallions, and asparagus,
andstir-fry for 1 minute. Add thestock and bring to a boil. Addthe
beef, stirring with a wokscoop to keep them separate.Boil the beef
until it turnsshiny. Remove, sprinkle withthe chili oil , and
serve.
3.
48
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Beef and Mutton DishesSesame Beef Filet
INGREDIENTS17 oz (500g) beef filet 1/2 cup (120 ml) whole sesame
seeds5 tsp. salt, or to taste 2 cups (500ml) vegetable oil for
deep-frying2 eggs 2 tsp. chili (chili) oil1/2 cup(120ml) flour 1/2
tsp. MSG(optional)
RECIPEWash the beef and cut into 1/4 inch (5mm) slices . Mixwith
the salt and MSG(optional) and set aside.
1.
Beat the eggs. Dip the beef slices in the flour and theninto the
egg. Coat with the sesame seeds, pressingthem into the beef with
your palm or a rolling pin.
2.
Heat the oil in a wok to about 350oF(170oC), or until asmall
piece of scallion green or ginger sizzles andmoves around rapidly
when tossed into the oil. Addthe beef and deep-fry for 2 minutes.
Turn and continueto fry for another minute, or until the coating
turnsgolden. Remove and drain. Serve with a small dish ofthe chili
oil as a dip.
3.
49
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Beef and Mutton DishesBeef with Satin Eggs
INGREDIENTS10 1/2 (300g) boneless veal or beef sirloin 5 eggs1/4
tsp. salt 1/8 tsp. pepper1/4 tsp. scallions, chopped 1/4 tsp.
ginger, chopped2 tsp. meat broth seasoned with salt, sugar,sesame
oil and pepper to taste
1/2 tsp. cornstarch (cornflour) dissolvedin 1/2 tsp. water
2 cups (500ml) vegetable oil for deep-frying;uses about 3 1/2 oz
(100ml) 3/4 tsp. MSG(optional)
RECIPEWash the beef and cut into 1 inch (3mm) chunks1. Beat the
eggs and mix in the salt. MSG (optional ), pepperand scallion.
2.
Heat the oil in a wok. Deep-fry the beef over a low fireuntil
cooked. Remove and drain well.
3.
Pour the oil out of the wok, leaving only enough to coverthe
bottom, about 3 tbsp. Heat until the oil surface ripples.Add the
ginger, beef, and broth, Bring to a boil. Stir thecornstarch-water
mixture and add. Stirring to make a thingravy. Sprinkle with the
sesame oil. Add the eggs andcook, stirring, until they are
scrambled but still soft.Remove and serve.
4.
50
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Beef and Mutton DishesSauteed Beef Strips
INGREDIENTS1 lb. (500g) beef filet or boneless sirloin 1/2 tsp.
ginger, chopped2 tsp. salt, or to taste 1/2 tsp. garlic, chopped1
tbsp soy sauce 1 tsp. ground roasted sesame seed1/2 tsp. fresh
ginger, chopped 2 eggs1/2 tsp. sesame oil 3 tsp. flour5-6
scallions, white part only 2 cups (500ml) vegetable oil for
deep-frying1/4 tsp. powdered hot red chili 1/2 tsp. MSG
(optional)1/4 tsp. vinegar
RECIPEWash the beef and cut into 2 by 1 by 1/8 inch(60mm by 30mm
by 3mm) slices. Marinate withthe slat, 1 tsp. of the soy sauce, the
ginger, 1/4tsp. of the MSG(optional) , and the sesame oilfor 10
minutes.
1.
Cut the scallions in half crosswise, then quartereach lengthwise
into four strips. Set aside.
2.
Make a dipping sauce by mixing together theremaining 2tsp soy
sauce and 1/4 tsp. MSG, thechili powder, vinegar, ginger, garlic,
and thesesame seed.
3.
Beat the eggs. Add the flour and enough water tomake a paste
4.
String the beef strips and scallion, alternating, onbamboo or
metal skewers. Coat with the eggpaste.
5.
Heat the oil in a pan to moderately hot, about230oF (110oC),
shallow-fry the beef on bothsides until golden-brown. Remove, drain
andserve with the sauce.
6.
51
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Beef and Mutton DishesBraise Beef and Potatoes
INGREDIENTS17oz (500g) lean boneless beef sirloin 1/4 tsp. fresh
ginger, chopped1/2 lb. (250g) potatoes 1/4 tsp. ground Sichuan
Peppercorns1 large carrot 5 tsp. vegetable oil2 cups (500ml) water
1 tbsp soy sauce1 tbsp coriander, chopped 2 tsp. salt, or to
taste1/2 tsp. scallion, shredded
RECIPEWash the beef and cut into (30mm) chunks.Place in a pot of
cold water to cover andbring to a boil. Let boil 1 minute,
thenremove and drain the beef and set aside.
1.
Peel and wash the potatoes and cut intotriangles or chunks the
same size as the beef.Peel the carrot and dice or cut into
smallslices.
2.
Heat the water in a wok, or a pot or acasserole, and add the
scallions, ginger, andground peppercorn. Add the beef chunks
andvegetable oil, and bring to a boil. Reduce theheat to a slow
simmer. Cover and simmer for1 hour, or until the beef is cooked
butfork-tender. Add the potatoes, carrots, soysauce, and salt.
Continue simmering until thebeef is tender, checking the water
andreplenishing if necessary . If excess waterremains when the beef
is cooked, reduce tothe desired amount by boiling over highheat.
Add the MSG (optional)and sprinklethe coriander over the beef and
serve.
3.
52
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Beef and Mutton DishesStewed Beef Strips
INGREDIENTS1 3/4 lb. (750g) lean boneless beef sirloin 5 tsp.
rice wine3 tbsp scallions, chopped in sections 3 cloves star anise1
tsp. ginger, sliced 1 tbsp cornstarch, dissolved in 1 tbsp water4
tbsp (60ml ) soy sauce 5 tsp. sesame oil1 tsp. salt, or to
taste
RECIPESoak the beef in cool water for 15 minutes. Wash offany
blood. Cook in boiling water to cover 10 minutes.Remove, rinse and
drain.
1.
Place in a pot with 4 cups(1 litre water, half thescallions, and
1/4 tsp. of the sliced ginger. Bring to aboil over high heat and
skim off the foam. Covertightly and reduce the heat to a low
simmer. Cook for2 to 3 hours, replenishing the water if needed.
Whenthe beef is fork-tender, drain, reserving the cookingliquid.
Let the meat cool enough to be handled, thentrim the edges,
discarding any fat and membranes.Cut across the grain into slices 3
inches long by 1inch wide and 1/4 inch thick (8 cm by 3 cm by
5cm).
2.
Stack in a heat-proof bowl , and add 2 tbsp of the soysauce,
salt, rice wine, the rest of the scallions andginger, the star
anise, and the reserved cooking liquid.Place the bowl in a steamer
and steam for 20minutes.Place the beef in a serving dish and pour
the stockinto a wok. Heat the stock and add the remaining 2tbsp of
soy sauce. When it comes to a boil, stir thecornstarch-water
mixture and add. Cook , stirring,until thickened, and sprinkle with
sesame oil. Pour thesauce over the beef and serve.
3.
53
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Beef and Mutton DishesStir-Fried Milk
INGREDIENTS3 1/2 oz(100g) shrimps, shelled 2 tsp. (10g) Chinese
ham, steamed anddiced3 1/2 oz (100g) chicken livers, diced 1 oz
(25g) olive nuts, deep-fried11 egg whites marinade:1/4 tsp. salt,
or to taste 1/2 egg white2 tbsp water chestnut flour
(substitutecornstarch) 1/4 tsp. salt, or to taste10 tbsp (150ml)
vegetable oil fordeep-frying 1/4 tsp. cornstarch (cornflour)14oz
(400ml) milk 1/4 tsp. baking soda1/4 tsp. MSG
RECIPEBeat 11 egg whites. Add saltand water chestnut flour
intomilk. Stir in egg white and mixwell.
1.
Mix the shrimps with themarinade and let stand . Cookthe chicken
liver in boilingwater until barely cooked,remove and drain.
2.
Heat 4 tbsp of the vegetable oilin a wok over medium heatto210oF
(100oC), or until smallbubbles appear around a pieceof scallion
green or gingertossed into the oil. Add theshrimps and chicken
liver, andfry just long enough to seal inthe juices. Remove and
drainwell.
3.
Heat 6 tbsp oil in the wok overlow heat to just warm.Gradually
add the milk, stirringin only one direction until themilk thickens.
Add the shrimps,chicken livers, and ham. Cook ,stirring until the
milk iscooked. Remove in a dish.Sprinkle with the deep-friedolive
nuts, and serve.
4.
54
-
Beef and Mutton DishesSimmered Oxtail
INGREDIENTS1 lb. (500g) oxtail 1 tsp. sweet soybean paste4 tbsp
(60ml) vegetable oil 4 tsp. soy sauce2 cloves star anise 1/2 tsp.
sugar1/2 tsp. scallions, shredded 6 cups (1,500 ml) beef stock1/2
tsp. fresh ginger, shredded 1/4 tsp. sesame oil1/2 tsp. garlic,
sliced 1/4 tsp. MSG (optional)
RECIPEWash the oxtail and cut crosswisethrough the joints of the
bone. Boilin water to cover until tender.Remove and drain.
1.
Heat the oil in a wok to very hot, oruntil the oil surface
ripples. Add thestar anise and fry until fragrant.Discard the star
anise and add thescallions, ginger, and garlic.Stir-fry until
fragrant, and stir in thesweet soy bean paste. Add the soysauce,
sugar, stock and oxtail andbring to a boil. Simmer over lowheat
until the stock thickens. Addthe MSG (optional) and sprinklewith
the sesame oil. Remove andserve.
2.
55
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Beef and Mutton DishesDeep-Fried Mutton
INGREDIENTS1 oz (200g) cooked mutton 3 tbsp flour2 tsp. salt
water 1 tbsp cornstarch (cornflour)2 tsp. rice wine 2 cups (500ml)
vegetable oil1 1/2 beaten eggs Spiced pepper-salt for the dip
RECIPECut the mutton into 3/4 inch (2cm)chunks. Mix with the
salt water andrice wine and let marinate for severalhours. Remove
and dry.
1.
Mix the beaten egg, flour, cornflourand enough and salt water to
make abatter. Stir in 1 tbsp of the oil. Coatmutton chunks with the
batter.
2.
Heat the remaining oil in a wok overhigh heat to very hot, about
350oF(180oC). Add the mutton chunks anddeep-fry until brown. Remove
anddrain. Sprinkle with the spicedpepper-salt.
3.
56
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Beef and Mutton DishesMongolian Hot Pot
INGREDIENTS1 lb. (500g) lean boneless legof lamb soy sauce
lamb tail fat, sliced vinegarginger slices rice winescallion
slices preserved Chinese chive flowerssoy sauce preserved Chinese
sweet garlicFor the dips Chinese coriander, chopped ( or
cilantro)sesame paste Chili(chilli) oilfermented bean curd Cooking
utensil: a charcoal-burning fire fop for
cooking at the tableshrimp oil
RECIPE1. Cut the mutton into paper-thin
slices about 2 1/2 inches by 1inch(6cm by 3cm ). It will
beeasier to slice if partially frozenfirst. Spread them on
individualserving dishes. Arrange the dipsand side dishes in
bowls.
2. Half-fill the fire pot with boilingwater. Add the sliced
scallion andginger, mutton tall fat and a littlesoy sauce. Cover
the pot lidtightly. Fill the chimney withburning charcoal and bring
thestock to a boil.
3. To eat , the diners mix their own sauces from the condiments
and seasonings. Then theypick up the mutton slices and cook them in
the boiling stock for a few seconds, until themeat turns
pinkish-white. The meat is then dipped into the sauce. The best
pastry to gowith the meat is shaobing --the Chinese baked sesame
cakes.
Note: If you do not own a Chinese fire pot, use a saucepan on a
hot plate, or an eletric wok.
57
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Beef and Mutton DishesStewed Mutton Slices
INGREDIENTS1 lb. (500g) cooked mutton 2 tsp. soy sauce4 tbsp
(60ml) vegetable oil 2 tsp. salt, or to taste3 cloves star anise
1/2 tsp. sugar1/2 tsp. scallions, chopped 1/4 tsp. peppercorn
oil1/2 tsp. fresh ginger, chopper 1/4 tsp. MSG (optional)2 tsp.
sweet soybean paste
RECIPECut mutton into 2 1/2 inch by 1/4 inchby 1/2 inch (6cm by
3 cm by 5mm)slices.
1.
Heat oil in wok over high heat untilsmoke rises. Add star anise
todeep-fry until fragrant. Remove staranise and discard. Add
scallions andginger to stir-fry until fragrant, Stir insweet bean
sauce and stir swiftly untilits aroma releases. Add mutton
strips,soy sauce, salt, sugar and water tolevel with the meat.
Bring sauce to aboil, skim the foam and cover wokwith a lid. Turn
the heat to a lowsimmer, cook until the meat tender.You may consume
the excess sauceby boiling over a high fire until thesauce
thickens. Add MSG, (optional),Sprinkle with peppercorn oil.
Removeand serve.
2.
58
-
Beef and Mutton DishesCrisp-Fried Mutton
INGREDIENTS9 oz(250g) raw mutton, minced 1/2 tsp. ginger,
chopped9 oz (250g) cooked mutton, minced 1/4 tsp. sesame oil2 eggs,
lightly beaten 4 tsp. cornstarch (cornflour)2 tsp. salt 2 cups
(500ml) vegetable oil for deep-frying2 tsp. soy sauce spiced
pepper-salt1/2 tsp. scallions, chopped 1/4 tsp. MSG(optional)
RECIPEMix together the minced mutton, eggs, salt, soy
sauce,scallions, ginger, sesame oil, MSG(optional), andcornstarch.
Stir vigorously in one direction for 2minutes, or until stiff.
Shape into oval balls and roll incornstarch. Flatten the balls
slightly and makecriss-cross marks on top.
1.
Heat the oil in a wok to about 350oF(175oC), or until apiece of
scallion green or ginger sizzles and movesabout rapidly when
dropped into the oil. Add themutton balls and deep-fry until brown.
Remove, drain,and cut into strips. Sprinkle with the spiced
pepper-saltand serve.
2.
59
-
Beef and Mutton DishesPeppery-Hot Mutton
INGREDIENTS1 lb. (500g) cooked mutton 1 tbsp soy sauce2 dried
hot red chili (chilli) peppers bone stock3 1/2 oz (100ml) vegetable
oil 1/4 tsp. ground Sichuan peppercorns1/2 tsp. scallions, sliced
diagonally 1/4 tsp. sesame oil1/2 tsp. vinegar 1/4 tsp. MSG
(optional)2 tsp. salt
RECIPESlice mutton. Halve, seed, wash , and dice the
chilipeppers.
1.
Heat the oil in a wok to very hot, or until the oil
surfaceripples. Add the mutton slices and fry for 30 seconds.Remove
and drain.
2.
Pour the oil out of the wok, leaving only enough to coverthe
bottom. Reheat and add the scallions and chilipeppers, stir-frying
until fragrant. Add the mutton andstir in the vinegar, salt, soy
sauce, and enough stock tocover the mutton about half-way .
Sprinkle with theground peppercorn and bring to a boil. Turn the
fire tolow and simmer until the sauce thickens. Add MSG(optional),
Sprinkle with sesame oil, remove, and serve.
3.
60
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Beef and Mutton DishesRoast Mutton Kebabs
INGREDIENTS1 lb. (500g) lean boneless mutton 1/4 tsp. fresh
ginger, chopped2 tsp. salt 1/2 tsp. peppercorn water1/2 tsp. pepper
1/2 tsp. sesame oil2 tsp. soy sauce 1/4 tsp. MSG(optional)1/4 tsp.
scallions chopped
RECIPESlice the mutton very thinly. Mix together thesalt,
pepper, soy sauce, scallion, gingerpeppercorn, water, MSG, and
sesame oil, add tothe mutton, stirring until well-coated.
Letmarinate 30 minutes for longer.
1.
String the mutton slices on skewers . Roast overa charcoal fire
until cooked through and serve.
2.
61
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Beef and Mutton DishesSlivered Mutton with Young Ginger
INGREDIENTS7 oz (200g) lean boneless mutton 2 tsp. soy sauce2
tsp. rice wine 5 tbsp vegetable oil
1/2 tsp. salt 1 oz (35g) garlic shoots (substitute 1 tbspsliced
garlic)
2 oz (50g) young ginger 1 tsp. sweet bean sauce (made from
fermentedflour, can be substituted with Hoisin sauce)1 medium green
pepper, halvedand seeded
1 tsp. dissolved cornstarch( cornflour)dissolved in 1 tsp.
water
RECIPECut the mutton into fine sliversand mix with the rice wine
andsalt. Cut the tender ginger andgreen pepper into slivers.
1.
Mix together thecornstarch-water and soy sauce.Set aside.
2.
Heat the oil in a wok to veryhot, or until the oil
surfaceripples. Add the green pepperand stir-fry until they start
towilt. Remove and drain. Addthe mutton slivers and stir-fry afew
moments. Add the ginger,green pepper, and garlic shoots,Stir-fry
several times. Stir inthe sweet bean sauce. Stir thecornstarch
sauce and add.Cooking, stirring untilthickened. Remove and
serve.
3.
62
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Beef and Mutton DishesDeep-Fried Beef or Mutton Rolls
INGREDIENTS1 lb. (500g) lean boneless beer or mutton 3 tsp.
flour4 tsp. salt 3 dried bean-curd sheets
1/4 tsp. ground Sichuan peppercorns 2 cups (500ml) vegetable oil
fordeep-frying1/2 tsp. scallions, chopped 1/4 tsp. spiced
pepper-salt1/2 tsp. fresh ginger, chopped 1/4 tsp. MSG (optional)2
tsp. cornstarch (cornflour)
RECIPE1. For the filling, mince the meat
and mix with the salt, groundpeppercorns, scallions, ginger,1/4
tsp. of the cornstarch, theMSG(optional) and enough waterto bind
the ingredients together.Set aside.
2. Mix the other 1/4 tsp. ofcornstarch with the flour andenough
water to make a thickpaste.
3. Soak the bean-curd sheets inwarm water until soft. Take
1sheet and spread the paste on the
upper surface. Spread 1/3 of the meat filling lengthwise down
the centre, leaving room atthe bottom and on both sides. Fold up
the bottom flap and start rolling. Midway, fold thetwo side flaps
towards the centre. Continue rolling . Seal the open end with a dab
of flourpaste. Repeat with the other two rolls.
4. Place the rolls on a heat-proof and place in a steamer. Steam
until the meat is cooked.Remove the rolls. Wrap each tightly in a
piece of clean cheesecloth. Let stand until cool,then unwrap and
cut crosswise into 1-inch or 30mm long sections.
5. Heat the oil in a wok over medium heat to 400oF, or until a
piece of scallion green orginger quickly turns brown when tossed
into the oil and a haze appears above the surface.Add the rolls and
deep-fry until radish-brown. Remove and drain well. Sprinkle with
thespiced pepper-salt and serve.
63
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Beef and Mutton DishesStir-Fried Lamb Kidney, Liver and
Filet
INGREDIENTS3 1/2 oz (100 g) lamb kidney 3 1/2 tbsp (50ml) lamb
bone stock3 1/2 oz (100g) lamb liver 2 cups (500ml) vegetable oil
for deep-frying ;
uses about 2 1/2 oz (75ml)3 1/2 oz (100 g) lamb filet 1 tsp.
scallions, chopped5 tsp. dry cornstarch (cornflour) 1 tsp. fresh
ginger, chopped5 tsp. soy sauce 1 tsp. fresh ginger, chopped5 tsp.
rice wine 1/4 tsp. MSG1 tsp. vinegar
RECIPESkin the kidney and slice it in half. Cut out thewhite and
dark-red parts and cut into 1/8 -inch thinslices. Slice the liver
and filet into pieces the samesize as the kidney and mix well with
the drycornstarch. Set aside.
1.
Mix the soy sauce, rice wine, vinegar, dissolvedcornstarch,
stock, and MSG into a sauce. Set aside.
2.
Heat the oil in a wok to 400oF (205oC), or until apiece of
scallion green or ginger browns quicklywhen tossed into the oil and
a haze appears abovethe surface. Add the meats and stir-fry for 1
to 2minutes. Remove and drain. Pour the oil out of thewok, leaving
only enough to cover the bottom.Reheat and add the scallions and
ginger. Stir-fryuntil fragrant and add the meat slices. Then stir
thesauce and add to the wok. Stir-fry about 1 minute,or until the
sauce thickens. Remove and serve.
3.
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Chinese Home-Style CookingPoultry and Egg Dishes
l Yuexiu Chicken -- Guangdong Style 66l Steamed Chicken --
Shandong Style 67l Stewed Chicken with Oyster Sauce -- Guangdong
Style 68l Piquant Chicken -- Sichuan Style 69l Stewed Chicken
Drumsticks -- Beijing-Hebei Style 70l Bang Bang Chicken -- Sichuan
Style 71l Braised Chicken -- Suzhou Style 72l Creamy Curried
Chicken -- Guangdong Style 73l Braised Chicken with Chestnuts --
Beijing-Hebei Style 74l Crisp Fried Duck -- Shanxi Style 75l
Stir-Fried Chicken Cubes with Scallions and Peppercorns
--Kaifeng-Henan Style 76l Quick-Fried Hot Diced Chicken -- Sichuan
Style 77l Braised Prawns, Chicken and Ham -- Beijing Style 78l
Scrambled Eggs with Tomatoes -- Beijing Style 79l Egg Dumplings --
Chendu-Sichuan Style 80l Stri-Fried Chicken Shreds with Jellyfish
-- Shandong-Liaoning Style 81l White Fungus Peony Flowers --
Beijing Style 82l Stri-Fried Egg Floss -- Kaifeng-Henan Style 83l
Egg Pancakes -- Beijing Style 84l Steamed Egg Custard -- Beijing
Style 85l Duck Rolls -- Beijing Style 86
65
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Poultry and egg dishesYuexiu Chicken
INGREDIENTS1 whole small fry chicken,pullet or capon, about 2
1/4 lb. (1 kg) 1 tbsp salt, or to taste5 tsp. powdered ginger 4
cups (1 litre) sesame oil1 cup clear stock
RECIPEWash the chicken. Mix the ginger and salt, and rub over
thechicken, inside and out. Let marinate for 1 hour.
1.
Pour the sesame oil into a wok and add the stock, boil overhigh
heat for 15minutes. Add the chicken breast side up,and deep-fry for
15 minutes. Carefully turn the chickenover and boil for 5 more
minutes, or until cooked through.
2.
Remove the chicken and drain well . Cut into 1 1/2inch(4cm )
chunks. Pour off the oil, which will float on topof the stock. Pour
the stock over the chicken and serve.
3.
66
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Poultry and egg dishesSteamed Chicken
INGREDIENTS1 whole chicken, about 2 1/2 lb. (1kg) 1/4 tsp. (1 g)
fennel seed
4 tsp. salt, or to taste 1/4 tsp. (1g) Dahurian angelica
root,chopped, if available
5 oz (150g) scallions, chopped 1/2 tsp. whole Sichuan
peppercorn5 tsp. (25g) fresh ginger, shredded 1/2 tsp. whole
Sichuan peppercorn1/4 tsp. (2 g) cloves 3 1/2 tbsp wine
RECIPEWash the chicken. Mixtogether the salt, half thescallions,
and half the ginger,and rub over the chicken insideand out. Mix
together theremaining scallions and ginger,the cloves, fennel
seed,angelica, ground peppercorns,and rice wine, and place in
thechicken cavity.
1.
Place the chicken on aheat-proof dish in a steamerand steam for
1 1/2 hours.Remove from the heat and letcool. Discard the
seasonings inthe body cavity.
2.
Chop the chicken into 1 inchby 2 inch (5cm by 3 cm )chunks and
serve.
3.
67
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Poultry and egg dishesSteamed Chicken with Oyster Sauce
INGREDIENTS1 whole fryer chicken or capon, about 31/4 lb. 2 tsp.
soy sauce
2 tsp. rice wine 4 cups (1 litre ) vegetable oil fordeep-frying1
oz (25g) dried Chinese blackmushrooms, soaked and sliced 2 oz (50g)
bamboo shoots, sliced3 tbsp scallions, chopped 5 tsp. fresh ginger,
sliced2 oz (50g) Yunan preserved vegetable (akind of salted
mustard), sliced 1 oz (25g) dates2 cups (500ml) chicken stock) 2
tbsp oyster sauce2 1/2 tbsp sugar 1 tsp. salt, or to taste
1/4 tsp. ground Sichuan peppercorn 2 tbsp cornstarch dissolved
in 2 tbspwater
1/4 tsp. sesame oil 2 tbsp MSG (optional)RECIPE
1. Mix soy sauce and rice wine and rubover the chicken inside
and out. Heat theoil in a wok to 230oF (110oC). Add thechicken and
deep-fry until brown.Remove and drain. Pour the oil out ofthe
wok.
2. Blanch the mushrooms and bambooshoot slices briefly in
boiling water,drain, and set aside.
3. Pour 3 1/2 oz (100ml) of oil back intothe wok over high heat
to 340oF (170oC)until the surface ripples. Add thescallions and
ginger and stir-fry. Add the
remaining rice wine, soy sauce, mushrooms, bamboo shoots,
preserved vegetable, dates,stock, oyster sauce, sugar, salt,
peppercorn and chicken. Boil, then reduce heat to low andsimmer
chicken until cooked. Add MSG(optional).
4. Remove mushrooms, bamboo shoots, and dates, and place in
serving dish. Removechicken, chop into 1 by 2 inch (3cm by 5cm )
chunks, and stack in the serving dish.Discard preserved vegetable.
Stir cornstarch-water mixture, add to the wok, stirring,
untilthick. Pour over the chicken and serve.
68
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Poultry and egg dishesPiquant Chicken
INGREDIENTS1 whole fryer chicken or capon, about 2lb.(1,000g) 1
tsp. chili (chilli) oil2 tbsp soy sauce 1/2 tsp. sesame oil1 tsp.
vinegar 1/2 tsp. pepper
1 tsp. scallions, chopped 1/2 tsp. ground SichuanPeppercorn1
tsp. fresh ginger, chopped 1 tbsp sugar1/2 MSG(optional)
RECIPEWash the chickenand place in a potof boiling waterto
cover. Boilover high heatfor 30minutes,remove, drain,and let
cool.Chop into 1 1/2inch by 2 inch(4cm X5cm)pieces andplace in a
servingdish.
1.
Mix all theseasoningstogether until thesugar isdissolved.
Pourover the chickenand serve.
2.
Note: This dish isknown for itscombination of
piquant,peppery-hot flavours,hence the Chinesename "
PiquantChicken."
69
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Poultry and egg dishesStewed Chicken Drumsticks
INGREDIENTS5 oz (150oz) chicken drumstick meat 1 tsp. rice wine3
tbsp scallion oil 5 tsp. soy sauce7 oz (200ml ) high stock 7 tsp.
cornstarch (cornflour)1 tsp. salt, or to taste 1/4 tsp. MSG
(optional)
RECIPEMake the scallion oil by cooking 2 tbsp choppedscallions
in 3 tbsp oil until the scallions becomesfragrant. Discard the
scallions and set the oilaside.
1.
Cut the drumstick meat into 1 1/2 inch chunks.2. Pour the stock
into a wok and stir in the salt ,MSG(optional), rice wine, and soy
sauce. Bringto a boil and add the chicken pieces, skin sidedown.
Simmer over medium heat, until the saucehas reduced by about 2/3,
and the meat becomestender.
3.
Stir the cornstarch-water mixture and add to thewok. Cook,
stirring, until thickened. Pour thescallion oil over all, and
serve.
4.
70
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Poultry and egg dishesBang Bang Chicken
INGREDIENTS9 oz (250g) chicken breasts andthighs
1 tbsp mushroom soy sauce (or substitutesuperior soy sauce)
1 tsp. scallions, shredded 1/8 tsp. ground Sichuan Peppercorn1
tsp. sesame paste 1/2 tsp. sesame oil2 tsp. chili (chilli) oil 1/2
tsp. sesame oil1tsp sugar 1/4 tsp. MSG (optional)
RECIPEPoach the chicken in boilingwater to cover for 10
minutes,or until cooked. Remove, drain,and let cool. Beat the skin
sidelightly to loosen the fibers witha bang (in Chinese, a
woodenstick) or a wooden rolling pin.Peel off the skin and tear
themeat into long strips with yourfingers. You may cut the skininto
strips also. Arrange thechicken strips in a dish asprinkle with the
scallionsshreds.
1.
Mix together the sesame paste,chili oil, sugar, soy
sauce,MSG(optional), groundpeppercorns and sesame oil.Pour over the
scallions andchickens and chicken and mixuntil coated and serve.
thescallion oil over all, and serve.
2.
71
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Poultry and egg dishesBraised Chicken
INGREDIENTS9 oz (250g) chicken boned and thighs 1/4 tsp. salt,
or to taste1 medium Chinese yam or potato, about5 oz (150g),
parboiled 1 tbsp sugar2 cups (500ml) vegetable oil
fordeep-frying
1 tbsp cornstarch (cornflour), dissolvedin 1 tbsp water
1 tbsp rice wine 1 cup (200ml) high stock3 tbsp soy sauce 2 tsp.
sesame oil
RECIPEWash the chicken and chopinto 1 1/2 inch (4cm )
pieces.Peel the yam or potatoes androll-cut diagonally into 1
1/2inch (4 cm ) pieces.
1.
Heat the oil in a wok to 375oF(190oC), or until a piece
ofscallion green or ginger sizzlesnoisily and browns quicklywhen
tossed into the oil. Addthe chicken and deep-fry toturn of colour.
Remove thechicken and add the rice wine.Simmer over medium heat
for20 minutes. Add the soysauce, sugar, yam and stockand continue
simmering, untilthe chicken is tender.
2.
If too much liquid is left in thewok, reduce by boilingrapidly.
Stir the dissolvedcornstarch and add to the wok.Cook, stirring ,
until the saucethickens. Sprinkle with thesesame oil, and
serve.
3.
72
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Poultry and egg dishesCreamy Curried Chicken
INGREDIENTS1 1/2 lb. (750g) chicken, whole or pieces 1 tbsp
fresh ginger, chopped2 medium potatoes, about 9 oz (250g), peeled 7
tbsp (100g) onions, chopped4 cups (1 litre) vegetable oil for
deep-frying 2 tbsp curry oil2 cups (500ml) chicken stock 3 tbsp
flour1 1/2 tsp. salt, or to taste 2 1/2 fl oz coconut milk4 1/2
tsp. sugar 3 1/2 fl oz (100 ml) milk3 dried hot red chili (chilli)
peppers, seeded andchopped 1/4 tsp. MSG (optional)
RECIPE1. Wash the chicken end chop into 1
1/2 inch (4cm) pieces. Roll-cut thepotatoes into pieces the same
size.
2. Heat the oil in a wok to350oF(180oC), or very hot. Add
thechicken and deep-fry until cooked.Remove, drain, set aside.
Deep-frythe potatoes until cooked throughbut not browned, remove,
drainwell, and set aside. Pour the hot oilout of the wok leaving
onlyenough to cover the bottom. Add
the rice wine, chicken stock, salt, sugar, MSG(optional),
potatoes and chicken and let cometo a boil.
3. In the meantime, heat 5 oz (150ml) of oil in another wok, and
add the hot chili peppers,ginger, onion, and curry oil. Stir-fry
until fragrant, then pour into the other wok.
4. Put the potato and chicken pieces in a large heat-proof bowl,
cover with the stock, andplace in a steamer to steam until the
chicken is very tender.
5. Heat 1 tbsp oil in the wok and stir in the flour to make a
paste, taking care not to burn it.6. Place the potatoes in a
serving dish. Arrange the chicken pieces on top. Strain the stock
and
discard the solids. Add the coconut milk and milk to the stock.
Add the flour paste to thestock and simmer, stirring until
thickened and the flour loses its raw taste. Pour overchicken and
serve.
73
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Poultry and egg dishesBraise Chicken with Chestnuts
INGREDIENTS1 lb. (500g) chicken pieces 2 cloves star anise1 1/2
tsp. scallions , chopped 5 tbsp vegetable oil5 oz (150 g) chestnuts
4 tbsp sugar1 1/2 tsp. fresh ginger, chopped 8 tsp. soy sauce1 tsp.
rice wine 1/2 tsp. MSG (optional)
RECIPEWash the chicken and place in aheat-proof bowl. Add 1 tsp.
scallion, 1tsp. ginger, rice wine , and star anise.Put the bowl in
a steamer and steam for30 minutes. Remove the chicken, drain,let
cool, and chop into 1 1/2 inch (4cm)pieces. Reserve and liquid in
the bowl.
1.
While the chicken steams, make a crossin the shell of each
chestnut and placein a saucepan with water to cover.Bring to a boil
for 3 to 5 minutes.Remove from the heat and let cool inthe water.
Shell and peel, but leavewhole.
2.
Heat the oil in a wok over high heatuntil the surface ripples.
Add thechestnuts and stir-fry for 10 minutes.Drain and set
aside.
3.
Add the sugar to the wok and stir untilmelted. Add 1/2 tsp.
scallions. 1/2 tsp.ginger, and chicken, and stir-fry untilthe
chicken skin browns. Then add thesoy sauce. Continue to stir-f