The Everything Chinese Cookbook (64 page)

To replace the rice vinegar in this recipe with white distilled vinegar, use 3 tablespoons of distilled vinegar to 2 teaspoons of brown sugar. Increase the amount of brown sugar if the vinegar flavor is a little too overpowering.

1 pound broccoli

2 tablespoons light soy sauce

1 tablespoon rice wine or dry sherry

1 teaspoon minced ginger

1 tablespoon finely chopped green onion, the green part only

¼ teaspoon sesame oil

1. Wash the broccoli and drain. Break off the flowerets and cut in half. Cut the spears on the diagonal into thin slices. Steam the broccoli until tender.
   
2. Mix together the other ingredients and pour over the broccoli.
   

1 cup mangetout (snow peas)

1 cup mung bean sprouts, rinsed and drained

1½ tablespoons oil for stir-frying

¾teaspoon sugar

1 tablespoon Chinese rice wine or dry sherry

1. String the snow peas. Blanch both the vegetables by plunging them briefly into boiling water and quickly removing. Drain well.
   
2. Add the oil to a preheated wok or skillet. When the oil is hot, begin stir-frying the snow peas. Stir-fry for a minute and add the bean sprouts. Add the sugar and rice wine. Stir-fry until the snow peas turn a bright green and are hot.
   

8 dried mushrooms

½ cup reserved mushroom soaking liquid

1 8-ounce can bamboo shoots, rinsed and drained

2 tablespoons dark soy sauce

2 teaspoons sugar

2 tablespoons oil for stir-frying

1 tablespoon cornstarch mixed with 4 tablespoons water

1. Soak the mushrooms in hot water for 20 minutes to soften or reconstitute. Reserve the soaking liquid. Give the reconstituted mushrooms a gentle squeeze to remove excess water and thinly slice.
   
2. Cut the bamboo shoots in half, so they are approximately 1 inch in length. Mix together the dark soy sauce and sugar and set aside.
   
3. Add the oil to a preheated wok or heavy skillet. When oil is hot, add the bamboo shoots. Stir-fry for a minute and add the mushrooms.
   
4. Add the dark soy sauce and sugar, and the reserved mushroom liquid. Turn the heat down to low, cover, and simmer the vegetables for 10 minutes.
   
5. Give the cornstarch-and-water mixture a quick stir. Turn the heat up and push the vegetables up to the side of the wok. Add the corn-starch/ water in the middle, stirring quickly to thicken. Mix through and serve hot.
   

Don't Discard the Soaking Liquid

The soaking liquid from reconstituted (softened) ingredients like dried mushrooms and wood fungus makes a flavorful substitute for water in recipes. Before using, strain the water to remove any gritty particles. Vegetarians can use the reconstituted liquid in place of chicken broth.

4 dried mushrooms

1 8-ounce can bamboo shoots, drained, rinsed and drained

2 cabbage leaves

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

3 teaspoons sugar

2 tablespoons oil for stir-frying

6 fresh mushrooms, sliced

½ cup water

1 tablespoon cornstarch

4 tablespoons water

1. Soak the dried mushrooms in hot water for 20 minutes to reconstitute. Reserve the soaking liquid. Give the reconstituted mushrooms a gentle squeeze to remove excess water and thinly slice.
   
2. Cut the bamboo shoots in half, so they are approximately 1 inch in length. Blanch the cabbage leaves by plunging briefly into boiling water. Drain thoroughly and shred.
   
3. Mix together the light soy sauce, dark soy sauce, and sugar. Set aside.
   
4. Add the oil to a preheated wok or heavy skillet. When oil is hot, add the bamboo shoots and stir-fry. Add the mushrooms and stir-fry. Add the cabbage leaves.
   
5. Add the soy sauce and sugar mixture, and the reserved mushroom liquid. Add the water. Turn the heat down to low, cover, and simmer the vegetables for 10 minutes.
   
6. Mix cornstarch and water. Turn the heat up and push the vegetables up to the side of the wok. Give the cornstarch/water mixture a quick stir and add in the middle, stirring quickly to thicken. Mix through and serve hot.
   

3 garlic cloves

¼ cup chicken stock

18 fresh spinach leaves

1 tablespoon oil for stir-frying

1 tablespoon soy sauce

½ teaspoon sugar

1. Begin preparing the garlic 1 hour ahead of time. Preheat the oven to 350°F. Peel the garlic and drizzle with the chicken stock. Bake 1 hour or until the cloves are golden. Cool. Press down on cloves to release the garlic (it should come out easily).
   
2. Wash the spinach and trim the ends. Make sure the spinach is well drained.
   
3. Add oil to a preheated wok or skillet. When the oil is hot, add the spinach leaves. Stir-fry for about a minute, then add the soy sauce and sugar. Continue stir-frying until the spinach turns a bright green. Serve with the garlic.
   

Too Much Garlic