The Everything Chinese Cookbook (29 page)

4–5 tablespoons oil for stir-frying

2 ounces shrimp, peeled and deveined

1 cup mung bean sprouts, rinsed and drained

4 ounces barbequed pork, cut into very thin slices

teaspoon freshly ground pepper

1. Soak the rice noodles in hot water for 20 minutes or until softened. Drain thoroughly. Wash the red pepper and remove the seeds.
   
2. Combine the curry powder, turmeric, and ginger. Set aside. Combine the chicken broth, soy sauce, and sugar. Set aside.
   
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp and stir-fry briefly until they turn pink. Remove and set aside.
   
4. Add 2–3 tablespoons oil. When oil is hot, add the curry powder mixture and stir-fry until aromatic. Add the red pepper and bean sprouts. Add the noodles and stir-fry for a few minutes, adding water if necessary.
   
5. Add the sauce in the middle of the wok. Bring to a boil. Add the barbequed pork and mix through. Add the stir-fried shrimp. Sprinkle with the freshly ground pepper and serve hot.
   

8 ounces fresh egg noodles

2 teaspoons plus 1 tablespoon sesame oil, divided

3 tablespoons peanut butter

2 tablespoons dark soy sauce

1 tablespoon light soy sauce

3 tablespoons rice vinegar

4 teaspoons sugar

1 tablespoon Hot Chili Oil (page 23)

1½ tablespoons toasted sesame seeds

3 green onions, cut into 1-inch pieces

1. Bring a pot of water to boil, and cook the noodles al dente. Drain thoroughly and toss with 2 teaspoons sesame oil. Cool.
   
2. Combine the peanut butter, dark soy sauce, light soy sauce, rice vinegar, sugar, 1 tablespoon sesame oil, and Hot Chili Oil. Process in a blender or food processor.
   
3. Mix the sauce in with the noodles. Sprinkle the toasted sesame seeds over. Garnish with the green onion.
   

How to Toast Sesame Seeds

Spread the sesame seeds out on a pan and cook at low heat, shaking the pan occasionally. Toast the sesame seeds until they turn a light brown. Remove from the pan, cool, and use as called for in recipes. When cooking the seeds, be sure not to overcook and let them burn.

1 pound flank steak

2 teaspoons oyster sauce

1½ teaspoons sugar, divided

½ teaspoon baking soda

6 dried mushrooms

8 ounces fresh egg noodles

2 tablespoons dark soy sauce

1 tablespoon light soy sauce

1 teaspoon Chinese rice wine or dry sherry

¼ cup water

3 tablespoons oil for stir-frying

6 cabbage leaves, shredded

1. Cut the steak into thin slices, about 2 inches in length. Add the oyster sauce, ½ teaspoon sugar, and baking soda. Marinate the steak for 30 minutes.
   
2. Soak the dried mushrooms in hot water for at least 20 minutes to soften.
   
3. In a large pot of water, boil the noodles until the flour is removed but they are still firm. Drain thoroughly.
   
4. Cut the mushrooms into thin slices. Combine the dark soy sauce, light soy sauce, 1 teaspoon sugar, rice wine, and water, and set aside.
   
5. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the steak. Stir-fry until it changes color and is nearly cooked through. Remove and drain on paper towels.
   
6. Add 1 tablespoon oil to the wok. When oil is hot, add the cabbage leaves. Stir-fry until they are bright green and tender. Season with ¼ teaspoon salt if desired. Add the mushrooms. Stir-fry briefly. Add the sauce in the middle of the wok, and bring to a boil. Turn down the heat slightly and add the beef. Add the noodles. Mix everything through and serve hot.
   

Chow Mein or Lo Mein?

People are often surprised to learn that the difference between these popular dishes has more to do with cooking styles than specific ingredients. Chow Mein are fried noodles cooked separately from the meat and vegetables. Lo Mein dishes feature boiled noodles that are combined with the other ingredients during the final stages of cooking.

1 cup cooked chicken

8 ounces fresh egg noodles

½ cup mushrooms, fresh or dried

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon Chinese rice wine or dry sherry

½ cup water

2–3 tablespoons oil for stir-frying

4 cabbage leaves, shredded

¼ teaspoon salt, optional

½ cup mung bean sprouts, rinsed and drained

1. Cut the cooked chicken into thin slices. In a large pot of water, boil the noodles until the flour is removed and they are tender. Drain thoroughly.
   
2. If using dried mushrooms, soak in hot water for at least 20 minutes to soften. Slice mushrooms.
   
3. Combine the oyster sauce, soy sauce, sugar, rice wine, and water, and set aside.
   
4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the cabbage leaves. Stir-fry until they turn bright green and are tender. Season with salt, if desired. Add 1 tablespoon oil, if necessary.
   
5. Add the mushrooms. Stir-fry briefly, then add the bean sprouts. Add the sauce in the middle of the wok. Bring to a boil. Turn down the heat slightly and add the chicken. Add the noodles. Mix everything through and serve hot.