The Everything Chinese Cookbook (75 page)

½ cup flour

1 egg, beaten

2 tablespoons sesame oil

3 tablespoons water

5 bananas, cut into 1¼-inch pieces

Flour for dusting

4 cups oil for deep frying

1. Stir the flour into the egg. Add the sesame oil and water and stir until a smooth batter is formed, adding a bit more water if necessary.
   
2. Lightly dust the banana pieces with the flour. Dip the banana pieces into the batter and cover, using your fingers.
   
3. Heat the oil to 350°F. Carefully slide the banana pieces into the hot oil, a few pieces at a time, and briefly deep-fry until they are golden. Remove and drain on paper towels.
   

4 medium oranges

4 cups water

cup brown sugar

cup white sugar

1 tablespoon cornstarch

1. Cut the oranges in half. Use a sharp knife to scoop out the pulp over a large bowl to catch the juice.
   
2. In a large saucepan, add the water, sugars, and cornstarch. Bring to a boil, stirring constantly.
   
3. Add the orange pulp and juice to the water-and-sugar mixture, stirring.
   
4. Serve hot or cold.
   

Appendices Appendix A Putting It All Together

Menu 1

Chicken Velvet Soup (page 59)

Kung Pao Shrimp (page 215)

Sweet-and-Sour Chinese Greens (page 236)

Basic Cooked Rice (page 78)

Menu 2

Spring Rolls (page 35)

Lemony Chicken Stir-fry (page 159)

Snow Pea Stir-fry (page 233)

Basic Cooked Rice (page 78)

Menu 3

Baked Oyster Sauce Chicken (page 155)

Glazed Carrots (page 234)

Basic Cooked Rice (page 78)

Menu 4

Tomato Egg Flower Soup (page 60)

Ginger Beef (page 127)

Basic Cooked Rice (page 78)

Menu 5

Hot and Sour Soup (page 55)

Traditional Mu Shu Pork (page 145)

Creamy Fruit Salad (page 66)

Menu 6

Cream Corn Soup (page 58)

Beef and Bean Sprouts in Black Bean Sauce (page 115)

Stir-fried Bok Choy (page 235)

Basic Cooked Rice (page 78)

Menu 7

Egg Rolls (page 32)

Kung Pao Stir-fry (page 166)

Braised Baby Bok Choy (page 256)

Almond Float (page 263)

Appendices Appendix B Glossary of Asian Ingredients

agar-agar:
Made from seaweed, it takes the place of gelatin in Asian cooking. Agar and gelatin can be substituted for each other in recipes — just remember that agar-agar has different setting properties, requiring less time to set the same amount of liquid.

bean curd:
Bean curd is made from curdled soy milk in a process that has a great deal in common with making cheese. Tofu, the name by which bean curd is commonly known, is a Japanese modification of the Chinese word for bean curd,
doufu.
Bean curd comes in a number of different textures, from firm to soft, depending on how firmly the curd is pressed. There is also fermented tofu flavored with spicy seasonings, and dried bean curd sheets and sticks.

bitter melon:
A green gourd with a distinctive pockmarked skin, bitter melon has a strong chalky flavor that isn't completely removed by degorging. Bitter melon is normally paired with other strongly flavored ingredients, such as chilies.

black bean sauce and paste:
Savory sauces and pastes made from dried black beans. Different varieties include hot bean sauce and yellow bean sauce.

blanch (parboil):
In Chinese cooking, blanching generally refers to plunging vegetables briefly into boiling water and then draining thoroughly. Blanching helps preserve the natural color and texture of vegetables, as well as the nutrients.

bok choy:
A large cabbage with dark green leaves that is available in both western and Asian supermarkets, bok choy is used in soups, stir-fries, and braised dishes. The thicker stalks require a longer cooking time than the more delicate leaves. Shanghai or baby bok choy is a smaller variety of bok choy with a sweeter flavor and more delicate texture.

chili pepper:
Szechwan cuisine wouldn't be the same without these small, hot peppers. Chili peppers comes in a number of varieties, from jalapeno to hot habaneros. In general, the smaller the chili, the higher the heat content. Chili peppers are used to make Hot Chili Oil (page 23).

Chinese cabbage:
Also known as napa cabbage or Peking cabbage, Chinese cabbage is the other main cabbage besides bok choy used in Chinese cooking. Its pale green leaves readily absorb the flavors of the food it is cooked with. Napa cabbage is used in soups, salads, stir-fries, and even eaten raw.

Chinese sausage:
Thinner and redder than sausages normally found in supermarkets, Chinese sausages are made from a number of ingredients, including pork and liver. Look for them under their Chinese name,
lop cheong.

cilantro:
Also known as Chinese parsley, cilantro consists of the leaves of the coriander plant. While coriander is a popular Indian spice, the leaves feature more prominently in Chinese cooking. Use in sauces and as a garnish.

cornflour:
Another term for cornstarch.

deep-fry:
Cooking food by completely submerging it in hot oil. This is one of the three main techniques used in Chinese cooking.

dim sum:
Literally meaning “touch your heart,” dim sum is a meal consisting of numerous small appetizers or snacks that had its origins in Chinese teahouses. Dim sum may have been the inspiration for the Western and European custom of brunch.

dried lily buds:
These are the dried unopened buds of day lilies. Their earthy flavor is featured in Traditional Mu Shu Pork (page 145) and Hot and Sour Soup (page 55).

dried mushrooms:
Also called black mushrooms, although their color ranges from light to dark brown, these fungi are found on decaying logs and tree stumps. In Chinese cooking, dried mushrooms are favored over fresh, as the drying process enhances their flavor. They must be softened in water before use.

dried tangerine peel:
Dried tangerine peel lends a citrusy aroma to simmered dishes, and can also be used in stir-fries. Soften in water before use.

fuzzy melon:
Related to winter melon, fuzzy melon is roughly the size and shape of a cucumber, with a dark green skin covered in light fuzz. It is baked, stuffed, and added to soups and stir-fries. If the recipe does not require peeling the melon skin, be sure to remove the fuzz before cooking.