The Everything Chinese Cookbook (65 page)

Garlic's pungent aroma nicely complements the strong flavor of spinach, but it can overpower more delicate vegetables such as mushrooms. When in doubt, use ginger instead.

4 bunches baby bok choy

(1 bunch per person)

2 tablespoons oil for stir-frying

2 garlic cloves, chopped

1 tablespoon rice vinegar

1 teaspoon sugar

¼ teaspoon salt

1 teaspoon sesame oil

1. Rinse the baby bok choy and drain well.
   
2. Add oil to a preheated wok or skillet. When oil is hot, add garlic and stir-fry until aromatic. Add the baby bok choy, and stir-fry briefly.
   
3. Add the rice vinegar, sugar, and salt. Cook for about another minute. Drizzle the sesame oil over and serve.
   

1½ cups (12 ounces) baby carrots

cup rice vinegar

cup sugar

¼ teaspoon salt

2 cups water

1. Wash the baby carrots. Place them in a glass jar. In a medium saucepan, bring the remaining 4 ingredients to a boil, stirring to dissolve the sugar.
   
2. Pour the liquid over the carrots, seal the jar, and refrigerate for at least 2 days.
   

1 pound broccoli

2 tablespoons oil for stir-frying

3 teaspoons oyster sauce

2 teaspoons sugar

¼ cup water

1 teaspoon cornstarch

4 teaspoons water

1. Break off the broccoli flowerets and cut in half. Cut the spears on the diagonal into thin slices.
   
2. Add oil to a skillet or a preheated wok. When oil is hot, add the broccoli, adding the spears first and then the flowerets.
   
3. Add the oyster sauce, sugar, and ¼ cup water. Cover and cook about 3 minutes, or until the broccoli turns a brilliant green.
   
4. Mix the cornstarch and water. Uncover the wok, make a well in the middle, and add the cornstarch/water mixture, stirring quickly to thicken. Mix through.
   

Colorless Vegetables

Covering and cooking firm green vegetables in a bit of water will help make them more tender. Do not lift the wok lid to check on covered green vegetables more than once during cooking. If you do, the vegetable will turn yellow.

1 ridged gourd (also called angled luffa)

3 tablespoons oil for stir-frying

1 clove garlic, minced

5 mushrooms, sliced

¼ teaspoon salt

¼ cup chicken broth

2 tablespoons Chinese rice wine or dry sherry

2 teaspoons soy sauce

1 teaspoon brown sugar

1 teaspoon cornstarch

4 teaspoons water

1. Peel the gourd, leaving a few strips of green if desired to add a bit of color. Cut diagonally into thin slices.
   
2. Add oil to a preheated wok or skillet. When the oil is hot, add the garlic clove. When the garlic is aromatic, add the ridged gourd, and stir-fry for about a minute. Add the mushrooms and the salt.
   
3. Add the chicken broth and stir-fry for another minute. Add the rice wine, soy sauce, and brown sugar.
   
4. Mix the cornstarch and water and add to the middle of the wok, stirring quickly to thicken. Mix through.
   

Too Much Cornstarch

If the mixture of cornstarch and water in a recipe produces a soggier sauce than you would like, try reducing the amount of cornstarch while keeping the ratio of cornstarch to water constant. For example, instead of 1 tablespoon of cornstarch mixed with 4 tablespoons of water, use ½ tablespoon cornstarch and 2 tablespoons water.