The Everything Chinese Cookbook (62 page)

1 egg, lightly beaten

1. Shell and devein shrimp.
   
2. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp. Stir-fry until they turn pink and are nearly cooked. Remove from the wok and drain on paper towels.
   
3. To prepare the lobster sauce: Soak the fermented black beans in warm water and rinse. Mash, chop finely, and mix with the garlic clove. Combine the chicken broth, 1 tablespoon rice wine, and soy sauce. Set aside.
   
4. Add 1–2 tablespoons oil. When oil is hot, add the garlic and black bean mixture. Stir-fry briefly until aromatic. Add the pork and stir-fry for several minutes, until cooked through.
   
5. Push the ingredients up to the side of the wok. Add the sauce and bring to a boil. Mix cornstarch and water and add to the wok, stirring quickly to thicken.
   
6. Mix in the sugar, and 1 tablespoon rice wine. Stream in the egg. Add the shrimp. Mix together and serve hot.
   

Shrimp with Lobster Sauce

The name of this dish can be confusing, since it doesn't contain any lobster. It derives its name from the dried black beans that lend a savory flavor to the sauce. Fermented black beans are also a key ingredient in Lobster Cantonese (page 221).

1 pound cleaned squid

2 teaspoons Szechwan Salt and Pepper Mix (page 20)

¼ cup cornstarch

2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sugar

½ teaspoon sesame oil

½ teaspoon Hot Chili Oil (page 23)

1 clove garlic, minced

2 slices ginger, minced

2–3 cups oil for frying

1. Cut the cleaned squid into 1-inch pieces.
   
2. In a bowl, mix the Szechwan Salt and Pepper Mix in with the cornstarch. In a separate bowl, combine the soy sauce, rice wine, sugar, sesame oil, and Hot Chili Oil. Set aside.
   
3. Add oil to a preheated wok or skillet. While oil is heating, dip the squid pieces in the Szechwan Salt and Pepper and cornstarch mixture.
   
4. When oil is hot, add the squid pieces, a few at a time. Deep-fry for about 2 minutes, until they change color. Remove and drain on paper towels.
   
5. Remove all but 2 tablespoons oil from the wok. Add the ginger and garlic, and stir-fry briefly until aromatic. Add the sauce in the middle of the wok and bring to a boil. Add the squid and cook very briefly. Mix through and serve hot.
   

2 tablespoons oil for stir-frying

1 teaspoon minced ginger

1 8-ounce can bamboo shoots, rinsed and drained

¼ teaspoon salt

1 can water chestnuts, rinsed and drained

½ cup chicken broth

1 tablespoon soy sauce

1 teaspoon sugar

1 green onion, cut into 1½-inch pieces

1. Cut the water chestnuts in half.
   
2. Add the oil to a preheated wok or skillet. When the oil is hot, add the ginger. Stir-fry briefly until aromatic. Add the bamboo shoots. Stir-fry for 1–2 minutes, and add the salt. Mix in and add the water chestnuts. Stir-fry for 1–2 more minutes, and then add the chicken broth, soy sauce, and sugar.
   
3. Bring the broth to a boil, and then turn down the heat and simmer for a few more minutes, until everything is nicely cooked through. Stir in the green onion and serve.
   

Stir-frying in Order

Stir-fry vegetables according to density, adding the thickest vegetables to the wok first, so that they cook longest. If you're uncertain about the correct order, just stir-fry all the vegetables separately and add back into the wok during the final stages of cooking.

2 cups snow peas

1½ tablespoons oil for stir-frying

¾ teaspoon sugar

1½ tablespoons Chinese rice wine or dry sherry

1. Wash and string the snow peas. In a frying pan or preheated wok, add the oil.
   
2. When oil is hot, begin stir-frying the snow peas. Add the sugar and rice wine.
   
3. Stir-fry until the snow peas turn a bright green and are hot.
   

1 tablespoon cornstarch

6 tablespoons water, divided

1½ tablespoons oil for stir-frying

3 parsnips, sliced on the diagonal

1 teaspoon brown sugar

teaspoon salt, or to taste

½ cup milk

1. In a small bowl, mix the cornstarch with 2 tablespoons water.
   
2. Add oil to a preheated wok or skillet. When oil is hot, add the parsnips. Stir-fry for about 1 minute. Add 4 tablespoons water, brown sugar, and salt. Cover and cook on medium heat for about another 5 minutes.
   
3. Give the cornstarch-and-water mixture a quick stir and add it to the milk. Push the parsnips up the side of the wok and add the cornstarch and milk mixture in the middle. Turn up the heat and stir rapidly to thicken.