Read Online Quick & Easy Chinese by Nancie McDermott - Free Book Online Page B
Authors: Nancie McDermott
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mix everything well.
Transfer to a serving plate and serve hot, warm, or at room temperature. Arrange lettuce cups on a serving platter, and fill each one with a spoonful or two of the cooked beef. Or provide lettuce cups and the serving plate of beef and invite guests to make up lettuce packets themselves.
BEEF IN OYSTER SAUCE
Savor this hearty dish with rice and either steamed broccoli or a salad of spinach leaves or crisp romaine in a fruity vinaigrette. You could add sliced shiitakes or button mushrooms along with the carrots, or toss in a cup of tiny peas to make it a one-dish supper, serving it in bowls over rice.
2 tablespoons soy sauce
1 tablespoon dry sherry or Shaoxing rice wine
1 teaspoon cornstarch
¾ pound thinly sliced beef
2 tablespoons oyster sauce
1 tablespoon chicken stock or water
1 teaspoon sugar
½ teaspoon salt
2 tablespoons vegetable oil
2 teaspoons chopped fresh ginger
¾ cup shredded carrots
3 tablespoons thinly sliced green onion
SERVES 4
In a medium bowl, combine the soy sauce, sherry, and cornstarch, and stir to mix them well. Add the beef, toss to season it evenly, and set aside for 10 minutes. In a small bowl, combine the oyster sauce, chicken stock, sugar, and salt, and stir well.
Heat the oil in a wok or a large, deep skillet. Add the ginger and toss well. Scatter in the beef and spread it out into a single layer over the surface of the pan. Let the beef cook undisturbed for 15 seconds, and then toss.
Add the carrots and cook, tossing now and then, until they are shiny and softened, about 30 seconds. Add the oyster sauce mixture, pouring it in around the sides of the pan, and toss well.
Cook, tossing often, until the beef is cooked and the sauce thickens and evenly coats the beef, about 1 minute more. Add the green onion and toss well. Transfer to a serving dish and serve hot or warm.
pork
SALT-AND-PEPPER PORK CHOPS, TAIWANESE-STYLE
MU SHU PORK
SWEET-AND-SOUR PORK
PORK WITH BLACK BEAN SAUCE
MA PO TOFU
LION’S HEAD MEATBALLS
CHAR SHIU PORK
Pork is the favorite meat within Chinese cooking, treasured for its richness and flavor, and the myriad ways it can be prepared. Pigs have been raised for food in China for centuries and are utilized both in home cooking and in barbecue-specialty shops, cafés, noodle shops, dim sum parlors, and banquet halls.
This chapter provides you with recipes for restaurant favorites including Sweet-and-Sour Pork (page 89), Mu Shu Pork (page 87), and Ma Po Tofu (page 93). My versions are streamlined to keep these classics doable in a Western home kitchen on a busy day, and I think you will find the resulting recipes to your liking.
Boneless pork tenderloin is lean and easy to use, but it can also be dry. I often buy pork shoulder, pork butt, pork chops, or country-style ribs, dividing them into half-pound portions to freeze for future use.
I hope you will also try several of the less-familiar dishes that don’t show up as often outside of communities where Chinese customers know their delights. Lion’s Head Meatballs (page 95), a simple and completely delicious casserole of gargantuan pork meatballs simmered with delectable Asian greens, is perfect with rice as the centerpiece for supper on a wintry night.
Char Shiu Pork (page 98) is a definite make-in-advance item, but once you’ve marinated it and roasted it in the oven, you will have a versatile and luscious ingredient on hand for noodle dishes, sandwiches, and fried rice. Of course, you can simply serve it sliced and stir-fried with a dash of sesame oil to be eaten with Bok Choy Stir-Fried with Garlic (page 120) and rice or noodles. Pork with
char shiu
flavors is a quick route to the sweet, salty, and rich flavors of Chinese-style barbecued pork.
Pork with Black Bean Sauce (page 92) is a rustic classic sure to become popular at your table. Salt-and-Pepper Pork Chops, Taiwanese-Style (page 85) are fantastic and fast, a memorable dish to share with family and
Transfer to a serving plate and serve hot, warm, or at room temperature. Arrange lettuce cups on a serving platter, and fill each one with a spoonful or two of the cooked beef. Or provide lettuce cups and the serving plate of beef and invite guests to make up lettuce packets themselves.
BEEF IN OYSTER SAUCE
Savor this hearty dish with rice and either steamed broccoli or a salad of spinach leaves or crisp romaine in a fruity vinaigrette. You could add sliced shiitakes or button mushrooms along with the carrots, or toss in a cup of tiny peas to make it a one-dish supper, serving it in bowls over rice.
2 tablespoons soy sauce
1 tablespoon dry sherry or Shaoxing rice wine
1 teaspoon cornstarch
¾ pound thinly sliced beef
2 tablespoons oyster sauce
1 tablespoon chicken stock or water
1 teaspoon sugar
½ teaspoon salt
2 tablespoons vegetable oil
2 teaspoons chopped fresh ginger
¾ cup shredded carrots
3 tablespoons thinly sliced green onion
SERVES 4
In a medium bowl, combine the soy sauce, sherry, and cornstarch, and stir to mix them well. Add the beef, toss to season it evenly, and set aside for 10 minutes. In a small bowl, combine the oyster sauce, chicken stock, sugar, and salt, and stir well.
Heat the oil in a wok or a large, deep skillet. Add the ginger and toss well. Scatter in the beef and spread it out into a single layer over the surface of the pan. Let the beef cook undisturbed for 15 seconds, and then toss.
Add the carrots and cook, tossing now and then, until they are shiny and softened, about 30 seconds. Add the oyster sauce mixture, pouring it in around the sides of the pan, and toss well.
Cook, tossing often, until the beef is cooked and the sauce thickens and evenly coats the beef, about 1 minute more. Add the green onion and toss well. Transfer to a serving dish and serve hot or warm.
pork
SALT-AND-PEPPER PORK CHOPS, TAIWANESE-STYLE
MU SHU PORK
SWEET-AND-SOUR PORK
PORK WITH BLACK BEAN SAUCE
MA PO TOFU
LION’S HEAD MEATBALLS
CHAR SHIU PORK
Pork is the favorite meat within Chinese cooking, treasured for its richness and flavor, and the myriad ways it can be prepared. Pigs have been raised for food in China for centuries and are utilized both in home cooking and in barbecue-specialty shops, cafés, noodle shops, dim sum parlors, and banquet halls.
This chapter provides you with recipes for restaurant favorites including Sweet-and-Sour Pork (page 89), Mu Shu Pork (page 87), and Ma Po Tofu (page 93). My versions are streamlined to keep these classics doable in a Western home kitchen on a busy day, and I think you will find the resulting recipes to your liking.
Boneless pork tenderloin is lean and easy to use, but it can also be dry. I often buy pork shoulder, pork butt, pork chops, or country-style ribs, dividing them into half-pound portions to freeze for future use.
I hope you will also try several of the less-familiar dishes that don’t show up as often outside of communities where Chinese customers know their delights. Lion’s Head Meatballs (page 95), a simple and completely delicious casserole of gargantuan pork meatballs simmered with delectable Asian greens, is perfect with rice as the centerpiece for supper on a wintry night.
Char Shiu Pork (page 98) is a definite make-in-advance item, but once you’ve marinated it and roasted it in the oven, you will have a versatile and luscious ingredient on hand for noodle dishes, sandwiches, and fried rice. Of course, you can simply serve it sliced and stir-fried with a dash of sesame oil to be eaten with Bok Choy Stir-Fried with Garlic (page 120) and rice or noodles. Pork with
char shiu
flavors is a quick route to the sweet, salty, and rich flavors of Chinese-style barbecued pork.
Pork with Black Bean Sauce (page 92) is a rustic classic sure to become popular at your table. Salt-and-Pepper Pork Chops, Taiwanese-Style (page 85) are fantastic and fast, a memorable dish to share with family and
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