The Everything Chinese Cookbook (61 page)

1 teaspoon cornstarch

4 teaspoons water

1 green onion, thinly sliced on the diagonal

1. Wash fish fillets and pat dry. Cut into pieces approximately 2 inches by ½ inch. Marinate in the rice wine and soy sauce for 30 minutes.
   
2. Combine the rice vinegar, brown sugar, water, and tomato paste. Set aside.
   
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the fish and stir-fry until it is nicely browned all over. Remove and drain on paper towels.
   
4. Add 1 tablespoon oil to the wok. Add the ginger and stir-fry briefly until aromatic. Add the mushrooms. Stir-fry for a minute, then add the celery and the bamboo shoots. Stir-fry until tender, adding salt or sugar to season if desired.
   
5. Push the vegetables up to the side of the wok and add the sauce in the middle. Bring to a boil. Mix the cornstarch and water, and add to the wok, stirring quickly to thicken. Add the fish and stir in the green onion. Cook for a few more minutes and serve hot.
   

20 fresh prawns

1 teaspoon sugar

1 teaspoon cornstarch

1 cup (about 25) snow peas

½ cup mung bean sprouts

2 tablespoons oil for stir-frying

1 slice ginger, finely chopped

1½ teaspoons Chinese rice wine or dry sherry

1. Shell and devein the prawns. Rinse in warm water and pat dry with paper towels. Marinate in the sugar and cornstarch for 15 minutes.
   
2. Wash and string the snow peas. Blanch the snow peas and bean sprouts by plunging briefly into boiling water. Drain thoroughly.
   
3. Add oil to a preheated wok or skillet. When oil is hot, add the ginger and stir-fry briefly until aromatic. Add the prawns and stir-fry briefly until they turn a pinkish-red color.
   
4. Add the snow peas to the wok. Stir-fry briefly, then add the bean sprouts. Splash with the 1½ teaspoons rice wine. Serve hot.
   

Mung Bean Sprouts

While raw mung bean sprouts are a popular salad topping in the West, the Chinese prefer their sprouts cooked. Mung bean sprouts feature prominently in stir-fries and appetizers. When choosing mung bean sprouts, look for ones that are plump and don't have any brown coloring. If using within a few days, store the sprouts with a few drops of water in a plastic bag in the refrigerator. They can also be frozen for use later in stir-fries, although the texture won't be as crisp.

10 ounces cooked shrimp

¼ teaspoon five-spice powder

½ teaspoon cornstarch

2 stalks bok choy

4 tablespoons oil for stir-frying

2 leaves cabbage, shredded

1 teaspoon soy sauce

2 garlic cloves, finely chopped

2 slices ginger, finely chopped

¾ pound fresh Shanghai noodles

1 tablespoon hot bean sauce, or to taste

1. Rinse the shrimp in warm water and pat dry. Marinate the shrimp in the five-spice powder and cornstarch for at least 15 minutes.
   
2. Wash the bok choy and drain thoroughly. Separate the stalks and leaves. Cut across the leaves and cut the stalks into 1-inch pieces on the diagonal.
   
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp and stir-fry briefly until it changes color. Push the shrimp up to the side and add the bok choy stalks and cabbage. Stir-fry briefly, then add the bok choy leaves. Add 1 teaspoon soy sauce, and stir-fry until the vegetables turn a bright color and are tender. Remove from the wok and set aside.
   
4. Add 2 tablespoons oil to the wok or skillet. When oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the noodles. Stir-fry briefly, then mix in the hot bean sauce. If necessary, add 2 tablespoons water. Add the shrimp and vegetables. Mix everything through and serve hot.
   

1 pound fish fillets

2 egg whites

4 teaspoons soy sauce

2 tablespoons cornstarch

1 cup lychees, drained

½ cup rice vinegar

½ cup brown sugar

½ cup water

3 tablespoons tomato paste

1 tablespoon minced ginger

1 green onion, thinly sliced

1 teaspoon cornstarch mixed with 4 teaspoons water

4 cups oil for frying

1. Wash the fish and pat dry with paper towels. Cut into thin slices.
   
2. Add the egg whites, soy sauce, and cornstarch, adding the cornstarch last. Marinate the fish for 30 minutes. Cut the lychees in half if desired.
   
3. Bring the rice vinegar, brown sugar, water, and tomato paste to boil in a small saucepan. Stir in the lychees. Keep warm.
   
4. Heat oil in a preheated wok to 375°F. When oil is hot, add the fish. Deep-fry until golden brown. Remove and drain on paper towels.
   
5. Remove all but 2 tablespoons oil from the wok. Add the ginger and stir-fry briefly until aromatic. Add the green onion. Add the sauce and bring to a boil. Give the cornstarch-and-water mixture a quick stir. Add, stirring to thicken. Reduce the heat. Add the fish. Mix through and serve hot.
   

Lychee Lore

Native to southern China, lychees hold a special place in Chinese food culture. Successions of Emperors prized the small, heart-shaped fruit for its sweet flavor. An exiled Chinese poet is reputed to have consoled himself by consuming 300 lychees daily. Nutritionally, lychees are low in calories and a good source of vitamin C. Fresh lychees come into season during the summer months; they are available canned in syrup year-round. Both are sold in Asian markets.

½ pound medium shrimp

1 teaspoon fermented black beans

1 clove garlic, minced

¾ cup chicken broth

2 tablespoons Chinese rice wine or dry sherry, divided

1 tablespoon soy sauce

¼ pound ground pork

4 tablespoons oil for stir-frying

1 tablespoon cornstarch

4 tablespoons water

1 teaspoon sugar