The Everything Chinese Cookbook (41 page)

¾ pound pork tenderloin

1 tablespoon soy sauce

2 teaspoons baking soda

1 bunch spinach

2 tablespoons hoisin sauce

1 tablespoon dark soy sauce

¼ cup water

3 tablespoons oil for stir-frying

¼ teaspoon chili paste

1. Cut the pork into thin slices. Marinate in the soy sauce and baking soda for 30 minutes.
   
2. Blanch the spinach briefly in boiling water and drain thoroughly.
   
3. Combine the hoisin sauce, dark soy sauce, and water. Set aside.
   
4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork and stir-fry until it changes color and is nearly cooked through. Remove and drain on paper towels.
   
5. Add 1 tablespoon oil. When oil is hot, add the chili paste and stir-fry until aromatic. Add the spinach. Stir-fry for a minute, adding sugar or soy sauce to season if desired. Add the sauce in the middle of the wok and bring to a boil. Add the pork. Turn down the heat, mix everything through, and serve hot.
   

How to Season a Carbon Steel Wok

It's important to properly season a wok before using it for the first time. First, wash the wok in soapy water. Dry thoroughly, then lightly coat the inside surface with vegetable oil, using a paper towel and tilting the wok to ensure even coverage. Heat the wok on low-medium heat for 10 minutes. Remove to a cool burner and wipe off the inside with a paper towel. Repeat this process several times. The wok is ready to use when the paper towel doesn't pick up any black residue.

1½ pounds ham, thinly sliced

2 teaspoons sesame oil

2 teaspoons cornstarch

2 tablespoons soy sauce

2 tablespoons dark soy sauce

2 tablespoons honey

1 green onion

2 tablespoons oil for frying

2 Asian pears, sliced

1. Marinate the ham for 30 minutes in the sesame oil and cornstarch.
   
2. Combine the soy sauce, dark soy sauce, and honey. Set aside. Cut the green onion into 1-inch slices on the diagonal.
   
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the sliced ham and brown briefly. Remove and drain on paper towels.
   
4. Prepare the wok for steaming. Place the sliced ham on a heatproof dish on a bamboo steamer. Brush half of the sauce over. Cover and steam, adding more boiling water as necessary.
   
5. After 25 minutes, drain the ham juices, combine with the remaining half of the sauce, and bring to a boil in a small saucepan. Arrange the pear slices with the ham. Steam the ham for another 5 minutes, or until it is cooked. Pour the cooked sauce over the ham before serving. Garnish with the green onion.
   

Asian Pears

In ancient times, Chinese nobles dined on Asian pears poached in wine and honey. Today, thanks to their delicate sweetness, Asian pears are becoming a familiar sight in local supermarkets. Try them in stir-fries and salads.

3 Chinese sausages

2 tablespoons oil for stir-frying

1 teaspoon minced shallot

6 large cabbage leaves, shredded

½ cup chicken broth

1 teaspoon Chinese rice wine or dry sherry

2 green onions, finely chopped on the diagonal

1. Cut the sausage on the diagonal into bite-sized pieces.
   
2. Add oil to a preheated wok or skillet. When oil is hot, add the shallot and stir-fry briefly. Add the sausages. Stir-fry for about 2 minutes, then push the sausages up to the side of the wok. Add the cabbage. Stir-fry for about 2 minutes. Add the chicken broth and rice wine in the middle of the wok and bring to a boil.
   
3. Simmer, covered, for 3–4 minutes, stir in the green onions, and serve hot.
   

How to Clean a Carbon Steel Wok

Never scrub the wok with an abrasive cleanser. Instead, remove stubborn food particles with a nonmetallic scrubber. Wash the wok in soapy water. To ensure it dries completely, leave for a few minutes on the stove with the heat turned low. Add a light coating of oil before storing in the cupboard. (You can skip this last step if the wok sees a lot of use.)