The Everything Chinese Cookbook (52 page)

8 ounces fresh Peking-style noodles

1 12-ounce block firm tofu

3 large stalks bok choy

2 green onions

cup dark soy sauce

2 tablespoons black bean sauce

2 teaspoons Chinese rice wine or dry sherry

2 teaspoons black rice vinegar

2 teaspoons sugar

¼ teaspoon salt

¼ teaspoon chili paste with garlic

1 teaspoon Hot Chili Oil (page 23)

¼ teaspoon sesame oil

½ cup water

2 tablespoons oil for stir-frying

2 slices ginger, minced

2 garlic cloves, minced

¼ of a red onion, chopped

1. Cook the noodles in boiling water until they are tender. Drain thoroughly. Drain the tofu and cut into cubes.
   
2. Parboil the bok choy by plunging briefly into boiling water and draining thoroughly. Separate the stalks and leaves. Cut the green onions on the diagonal into 1-inch slices.
   
3. Combine the dark soy sauce, black bean sauce, rice wine, black rice vinegar, sugar, salt, chili paste with garlic, Hot Chili Oil, sesame oil, and water. Set aside.
   
4. Add oil to a preheated wok or skillet. When oil is hot, add the ginger, garlic, and green onions. Stir-fry briefly until aromatic. Add the red onion and stir-fry briefly. Push up to the sides and add the bok choy stalks. Add the leaves and stir-fry until the bok choy is a bright green and the onion tender. If desired, season with ¼ teaspoon salt and ¼ teaspoon sugar.
   
5. Add the sauce in the middle of the wok and bring to a boil. Add the tofu. Simmer for a few minutes to allow the tofu to absorb the sauce. Add the noodles. Mix everything through and serve hot.
   

½ pound firm tofu

2 ounces cooked shrimp, peeled and deveined

teaspoon salt

Pepper to taste

¼ teaspoon cornstarch

½ cup chicken broth

½ teaspoon Chinese rice wine or dry sherry

¼ cup water

2 tablespoons oyster sauce

2 tablespoons oil for stir-frying

1 green onion, cut into 1-inch pieces

1. Drain the tofu. Wash the shrimp and pat dry with paper towels. Marinate the shrimp in the salt, pepper, and cornstarch for 15 minutes.
   
2. Holding the cleaver parallel to the cutting board, cut the tofu in half lengthwise. Cut each half into 2 triangles, then cut each triangle into 2 more triangles. You should now have 8 triangles.
   
3. Cut a slit lengthwise on one side of the tofu. Stuff ¼–½ teaspoon of the shrimp into the slit.
   
4. Add oil to a preheated wok or skillet. When oil is hot, add the tofu. Brown the tofu for about 3–4 minutes, turning it over at least once and making sure it doesn't stick to the bottom of the wok. If you have leftover shrimp, add it during the last minute of cooking.
   
5. Add the chicken broth, rice wine, water, and oyster sauce to the middle of the wok. Bring to a boil. Turn down the heat, cover, and simmer for 5–6 minutes. Stir in the green onion. Serve hot.
   

Why Drain Tofu?

Think of a block of tofu as a large white sponge. Just as you'd want to drain excess water out of a sponge prior to use, draining the tofu enhances its ability to absorb the flavors of the food it is cooked with.

7 ounces (2 blocks) pressed bean curd

¼ cup preserved Szechwan vegetable

½ cup chicken stock or broth

1 teaspoon Chinese rice wine or dry sherry

½ teaspoon sugar

½ teaspoon soy sauce

4–5 cups oil for frying

1. Heat at least 4 cups oil in a preheated wok to 350°F. While waiting for the oil to heat, cut the pressed bean curd into 1-inch cubes. Chop the Szechwan vegetable into cubes. Combine the chicken stock and rice wine and set aside.
   
2. When oil is hot, add the bean curd cubes, and deep-fry until they turn light brown. Remove from the wok with a slotted spoon and set aside.
   
3. Remove all but 2 tablespoons oil from the wok. Add the preserved Szechwan vegetable. Stir-fry for 1–2 minutes, then push up to the side of the wok. Add the chicken broth mixture in the middle of the wok and bring to a boil. Mix in the sugar and the soy sauce. Add the pressed bean curd. Mix everything together, simmer for a few minutes, and serve hot.
   

For Salt Lovers

Who said vegetables are bland? Preserved Szechwan vegetable is famous for its salty taste. The round green vegetable with the reddish trim is one of the ingredients that gives Szechwan cuisine its distinctive flavor. Preserved Szechwan vegetable is sold in cans in Asian markets. Stored in a covered jar after opening, it should last for several months. Pickled first in salt and then in chili paste, it can be a bit overpowering, so use sparingly at first.

½ pound firm tofu

2 tablespoons hoisin sauce

2 tablespoons water

½ teaspoon sugar

1 teaspoon ground Toasted Szechwan Peppercorns (see sidebar on page 91)

1 tablespoon cornstarch

3 cups oil for deep-frying

1. Preheat oven to 325°F.
   
2. Drain tofu and cut into ½-inch cubes. Place the tofu cubes on a baking dish.
   
3. Combine the hoisin sauce, water, and sugar in a small bowl. Spread half the mixture over the tofu cubes. Sprinkle with the Toasted Szechwan Peppercorns. Bake for 15 minutes. Spread the remaining sauce over the tofu and bake for another 15 minutes or until the tofu is browned and cooked.
   
4. Add oil to a preheated wok and heat to 350°F. While oil is heating, coat the tofu cubes in the cornstarch.
   
5. When oil is hot, carefully add the tofu cubes into the wok. Deep-fry until browned (this will take 1–2 minutes). Remove and drain on paper towels.