The Everything Chinese Cookbook (68 page)

2 tablespoons sugar

¼ teaspoon cinnamon

1. Bring a large pot of water to a boil. Wash the celery and cut into 1-inch slices on the diagonal. Blanch by plunging into boiling water and boiling for 2–3 minutes.
   
2. Add oil to a preheated wok or skillet. When the oil is hot, begin stir-frying the celery. Add the salt.
   
3. Stir in the rice vinegar, sugar, and cinnamon. Remove the celery from the wok and pour any remaining sauce over.
   

Cutting Green Vegetables

Unless the instructions state differently, cut green vegetables like celery, bok choy spears, and green onions on the diagonal. This gives maximum heat exposure and ensures even cooking.

2 bitter melons

1 teaspoon salt

2 tablespoons oil for stir-frying

1 clove garlic, chopped

2 tablespoons hoisin sauce

4 tablespoons water

1 tablespoon Chinese rice wine or dry sherry

½ teaspoon brown sugar

1. Wash the bitter melons, cut in half, and remove the seeds inside the pods. Slice thinly on the diagonal.
   
2. To degorge the bitter melons, place the slices in a bowl and toss with salt. Leave for 15 minutes and place on paper towels to drain out excess water.
   
3. Bring a large pot of water to a boil. Boil the bitter melons for 3 minutes. Drain well.
   
4. Add oil to a preheated wok or skillet. Add the garlic and stir-fry briefly until aromatic. Add the bitter melon and stir-fry for 2–3 minutes. Add the hoisin sauce, water, rice wine, and brown sugar. Mix through and serve hot.
   

A Remarkable Melon

Bitter melon is one of those foods that people either love or hate. Native to China, it works best with pungent ingredients such as chilies and black bean sauce that can hold their own against its strong flavor. To reduce the bitterness, try degorging or steaming.

5 tablespoons oil for stir-frying

2 Chinese eggplants, chopped into tiny pieces

2 teaspoons soy sauce

½ teaspoon black rice vinegar

½ teaspoon sugar

1 teaspoon dark soy sauce

¼ teaspoon salt

1 tablespoon chopped ginger

1 garlic clove, chopped

1 teaspoon hot bean sauce

¼ cup chicken stock or broth

¼ teaspoon sesame oil

2 green onions, chopped into thirds

1. Mix together the soy sauce, black rice vinegar, sugar, dark soy sauce, and salt. Set aside.
   
2. Add 4 tablespoons oil to a preheated wok or skillet. When oil is hot, add the eggplant. Stir-fry about 5 minutes, until the eggplant is soft. Gently press the eggplant with a spatula to remove any excess oil. Remove from the wok.
   
3. Remove the oil from the wok, and wipe the wok clean with a paper towel. Add 1 tablespoon of oil back into the wok. When the oil is hot, add the ginger, garlic, and hot bean sauce and stir-fry briefly. Add the sauce and the chicken stock. Bring to a boil. Add the eggplant back to the wok, and stir-fry until the sauce is nearly gone.
   
4. Add the sesame oil and green onions. Give the dish a final stir.
   

2 cups baby carrots

2 tablespoons oyster sauce

¼ cup water

1 teaspoon Chinese rice wine or dry sherry

1½ tablespoons oil for stir-frying

2 teaspoons minced ginger

½ teaspoon sugar

1. Steam the carrots until tender. Drain well.
   
2. Mix together the oyster sauce, water, and rice wine. Set aside.
   
3. Add oil to a preheated wok or skillet. When oil is ready, add the ginger and stir-fry until it is aromatic.
   
4. Add the steamed baby carrots. Stir-fry for about 1 minute, until the carrots turn a bright orange color. Add the oyster sauce mixture, and the sugar. Bring the sauce to a boil and stir-fry for another minute, mixing the sauce thoroughly with the vegetables.
   

Substituting Vegetables

When it comes to making substitutions, the names of Chinese vegetables can be misleading. Although bok choy and choy sum are both types of cabbage, choy sum's delicate pale green leaves bear little resemblance to hardy bok choy. When you need to make a substitution, pay attention to the vegetable's texture and color.

4 eggplants

2 eggs, lightly beaten

2 tablespoons soy sauce

¼ teaspoon white pepper

2 tablespoons Chinese rice wine or dry sherry

2 pounds ground pork

1. Preheat the oven to 350°F.
   
2. Wash the eggplants. Cut in half lengthwise and scoop out as much of the middle as possible without splitting the eggplant. Discard the pulp.
   
3. Mix the beaten egg, soy sauce, white pepper, and rice wine in with the pork, using your hands. Marinate the pork for 15 minutes.
   
4. Take a quarter of the pork mixture and stuff it into each eggplant. If possible, cover with the top half of the eggplant.
   
5. Place the stuffed eggplants in a baking dish. Bake at 350°F for 30 minutes or until the eggplants are cooked.