The Everything Chinese Cookbook (23 page)

2 cups glutinous rice

2 tablespoons oil for stir-frying

½ cup beef broth

2 tablespoons oyster sauce

1 teaspoon brown sugar

2 tablespoons water

1. Rinse the rice several times, and soak for several hours or overnight, if possible. Drain well.
   
2. Add oil to a preheated heavy skillet or wok. When the oil is hot, add the rice and stir-fry for 2–3 minutes. Add the remaining ingredients and mix through.
   

½ cup glutinous rice

1 green onion

2 dried mushrooms

1 green leaf from Stir-fried Bok Choy (page 235), optional

¼ teaspoon salt

1 tablespoon soy sauce

1 tablespoon soaking liquid from the mushrooms

1 tablespoon Chinese rice wine or dry sherry

¼ teaspoon sugar

1 tablespoon cornstarch

1 cup ground pork

1. Rinse the rice several times, and soak for several hours or overnight, if possible. Drain well.
   
2. Chop the green onion very thinly into small rounds. Reconstitute the dried mushrooms by soaking in hot water for at least 20 minutes. Reserve the soaking liquid. Cut the mushrooms into thin slices. Thinly slice the bok choy leaf, if desired.
   
3. Combine the salt, soy sauce, mushroom liquid, rice wine, sugar, and cornstarch in a small bowl. Set aside.
   
4. In a medium bowl, mix the ground pork with the mushrooms, green onion, and bok choy leaf. Add the cornstarch mixture, 1 tablespoon at a time, and work it into the pork with your hands.
   
5. Place a piece of waxed paper on the counter and spread out the dried glutinous rice. Use your hands to shape the pork mixture into a ball roughly the size of a golf ball. Roll the ball over the rice, making sure it is covered with rice. Repeat with the remainder of the pork.
   
6. Steam the pork balls for about 30 minutes, or until they are firm and cooked through. Serve warm or cold.
   

Fungus Fun

The Chinese believe dried mushrooms can lower blood pressure and they are also thought to be an aphrodisiac! Meanwhile, cloud ear, strange-looking fungus that does vaguely resemble a human ear, is thought to improve blood circulation. Any kind of mushroom will add texture to a variety of dishes, from soups to stir-fries.

1 cup short grain rice

1 cup water

1. Bring rice and water to boil, uncovered, in a medium saucepan.
   
2. Cover and simmer on low heat for 30 minutes. Remove from the burner and allow to cool.
   
3. Spread the rice out on a baking sheet, making sure it is no more than ¼ inch thick.
   
4. Bake at 300°F for 50 minutes or until dry. When cooled, cut into 2-inch squares and store in a canister to use as needed.
   

Rinsing Rice

In the past, cooks always rinsed the rice to remove impurities and to soften it, making the grains easier to separate. Today, raw rice is cleaner, and rinsing does remove some of the nutrients. If you're uncertain about whether or not to rinse, check the directions on the bag or box. (Thai scented rice and glutinous rice should always be rinsed.) To rinse, place the rice in a large bowl and cover with cold water. Use your fingers to swirl the rice around, then drain. Repeat this process 2 or 3 times, until the water comes out clear and is not cloudy.

2 large eggs

2½ tablespoons oyster sauce

teaspoon salt

teaspoon pepper

½ red bell pepper

1 green onion

6–7 tablespoons oil for stir-frying

2 garlic cloves, minced

½ onion, chopped

4 mushrooms, sliced

4 cups cold cooked rice

1 pound cooked beef, cut as desired

1 tablespoon mushroom soy sauce

½ teaspoon sugar

1. Lightly beat the eggs. Stir in the oyster sauce and salt and pepper to taste.
   
2. Remove the seeds from the red pepper and cut into bite-sized cubes. 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, pour the egg mixture into the pan. Cook on medium to medium-high heat, using 2 spatulas to turn it over once. Don't scramble. Remove and cut into thin strips. Set aside.
   
4. Clean out wok, if necessary. Add 2–3 tablespoons oil. When oil is hot, add the garlic cloves and stir-fry until aromatic. Add the onion. Stir-fry for 1 minute, then add the mushrooms, and then the red pepper. Stir-fry the vegetables until they are tender. Remove.
   
5. Add 2 tablespoons oil to the wok. When oil is hot, add the rice, stirring to separate the grains. Stir-fry on medium heat for 2–3 minutes, then blend in the vegetables and beef. Stir in the mushroom soy sauce and sugar. Stir in the green onion. Serve hot, topped with the egg strips.