The Everything Chinese Cookbook (26 page)

Toast the peppercorns on low heat in a heavy pan, shaking occasionally, until the peppercorns turn fragrant and begin to smoke. Remove and cool. Grind the peppercorns in a pepper mill or with a mortar and pestle before using.

½ pound flank steak

2 tablespoons soy sauce

1½ teaspoons Chinese rice wine or dry sherry, divided

1½ teaspoons sugar, divided

½ teaspoon baking soda

2-ounce bag cellophane noodles

1 can baby corn

½ cup beef broth

2 tablespoons oyster sauce

2 tablespoons dark soy sauce

1 tablespoon light soy sauce

2–4 tablespoons oil for stir-frying

1. Cut the beef into thin slices. Add the soy sauce, 1 teaspoon rice wine, ½ teaspoon sugar, and baking soda. Marinate the beef for 30 minutes.
   
2. Without removing the string wrapping, soak the cellophane noodles in hot water to soften. Cut the noodles along the string wrapping into thirds. Drain thoroughly. Rinse the baby corn in warm water and drain.
   
3. Combine the beef broth, oyster sauce, dark soy sauce, light soy sauce, ½ teaspoon rice wine, and 1 teaspoon sugar, and set aside.
   
4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef. Stir-fry until it changes color and is nearly cooked through. Remove from the wok and set aside.
   
5. Add more oil, if necessary. Stir-fry the baby corn for 1–2 minutes. Add the sauce to the middle of the wok and bring to a boil. Add the noodles, stirring quickly to mix in with the sauce. Add the beef. Mix everything through and serve hot.
   

Mad about Mein!

Mein is the Chinese word for noodles. When it comes to important staple foods, noodles rank second only to rice in the Chinese diet. Noodles are steamed, stir-fried, added to soups, and used to make dumplings. Although noodles are enjoyed throughout China, they are particularly important in the north, where a harsher climate prohibits the cultivation of rice crops.

4 ounces wide rice noodles

1 cup mung bean sprouts

½ cup chicken stock or broth

1 teaspoon soy sauce

2 tablespoons oil for stir-frying

1 cup cooked beef, shredded

¼ teaspoon chili paste

1. Soak the rice noodles in hot water for at least 15 minutes to soften. Drain well. Blanch the mung bean sprouts by plunging briefly into boiling water. Drain well.
   
2. Combine the chicken broth and soy sauce. Set aside.
   
3. Add oil to a preheated wok or skillet. When oil is hot, add the noodles. Stir-fry briefly, then add the sauce. Mix with the noodles and add the shredded beef. Stir in the chili paste. Add the mung bean sprouts. Mix through and serve hot.
   

8 ounces steamed egg noodles

2 teaspoons sesame oil

5 tablespoons oil

1. Cook the noodles until they are tender. Drain thoroughly and toss with the sesame oil.
   
2. Add 3 tablespoons oil to a preheated wok or skillet. When oil is hot, add noodles. Use a spatula to press down on the noodles and form into a pancake shape. Cook until a thin brown crust forms on the bottom — this will take at least 5 minutes. Slide the pancake out of the pan onto a plate.
   
3. Add 2 tablespoons oil to the wok. Turn the noodle pancake over, put back in the wok, and cook until the other side is browned. Remove from the wok. To serve, cut into quarters.
   

1 pound fresh egg noodles

¼ teaspoon sesame oil

1 pound pork tenderloin, cubed

1 tablespoon Chinese rice wine

¼ teaspoon salt

2½ cups shredded napa cabbage

4 large dried mushrooms

½ green or red bell pepper

cup chicken broth

cup water

cup reserved mushroom soaking liquid