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JUNE 2009
Steamed Scallion Ginger Fish with Bok Choy
1/2 cup light soy sauce
2 tablespoons sugar
1/2 cup Shaohsing rice wine
6 tablespoons vegetable oil
Stir-Fried Baby Bok Choy
1/2 teaspoon five-spice powder
2 pounds sole fillet, cut into 8 pieces
1 (1-inch) piece fresh ginger, finely julienned
8 scallions (white and green parts), cut crosswise into
2-inch lengths, then thinly julienned lengthwise

Divide fish among 4 plates and top with julienned scallions.
Pour splash of hot oil over each dish. Serve immediately
with bok choy.
In medium bowl, whisk together soy sauce, sugar, rice
wine, and five-spice powder.

Transfer fish to 2 rimmed plates. Drizzle each piece with
1 tablespoon soy sauce mixture and scatter with
julienned ginger. (Set remaining sauce aside for finishing
dish.) Cover and refrigerate 15 minutes.

Fit large saucepan with flat steamer basket, fill with 1 inch
water, and bring to boil over high heat. Reduce heat to
low and transfer 1 plate to steamer basket. Cover and
steam 4 minutes. Without lifting lid, turn off flame and
allow residual heat to finish cooking until fish is just
cooked through, about 1 minute more. Carefully remove
plate (keep warm in oven). Return water in steamer to
boil, transfer second plate to steamer, and steam
remaining fish in same manner.

While fish is steaming, in small saucepan over moderate
heat, heat vegetable oil. Keep warm.
Ma–Po Tofu (Spicy Bean Curd with Beef)
4 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon cornstarch
1/4 cup peanut oil
4 ounces ground beef
2 cloves garlic, minced
1/4 cup Shaohsing rice wine
2 tablespoons Asian chili powder*
1 teaspoon Sichuan peppercorns
1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes
2 tablespoons Chinese hot bean paste
(also called chili
bean sauce)*
1 tablespoon Chinese black-bean paste or sauce*
1 (1/4-inch) piece fresh ginger, minced
(about 1 teaspoon)
1 scallion (white and green parts), thinly sliced on
1 medium leek (white and pale green parts only),
washed, halved lengthwise, and cut into 1/2-inch
slices (about 1/2 cup)
1/2 cup chicken stock or low-sodium chicken broth
2 tablespoons fresh cilantro, chopped (optional)
*Available at Asian markets and in the Asian section of
some supermarkets
In dry heavy skillet over moderate heat, toast
peppercorns, stirring, until fragrant, 3 to 5 minutes.
Transfer to bowl and let cool, then grind in spice grinder to
fine powder. Set aside.

In large pot over moderately high heat, bring 4 cups water
to boil. Add tofu, remove from heat, and let steep,
uncovered, 5 minutes. Using slotted spoon, transfer tofu to
medium bowl and set aside.

In small bowl, whisk together hot bean paste, black-bean
paste, 2 tablespoons oyster sauce, and chili powder. Set

In small bowl, whisk together cornstarch and 3 tablespoons
water. Set aside.

In wok or heavy large sauté pan over moderate heat, heat
oil until hot but not smoking. Add beef, ginger, garlic, and
scallions and stir-fry until meat is browned, about 1 minute.
Add rice wine and cook, stirring occasionally, until most of
moisture evaporates, 1 to 2 minutes. Add hot bean paste
mixture and cook, stirring occasionally, until mixture is
incorporated and oil in pan turns red, about 1 minute.

Add tofu, leeks, stock, light and dark soy sauces, and
remaining 2 tablespoons oyster sauce and bring to boil.
Whisk cornstarch mixture to recombine, then add to pan
and cook, stirring occasionally, until juices thicken slightly,
about 1 minute.

Transfer to serving dish. Sprinkle with Sichuan peppercorn
powder and cilantro, if using. Serve immediately.
Yangzhou Fried Rice
1 cup diced shrimp
3 large eggs, lightly beaten
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon kosher salt
1 cup long-grain white rice, rinsed several times in
cold water until water runs clear
3 tablespoons vegetable or peanut oil
8 scallions (white and green parts), thinly sliced on
diagonal (about 1 cup)
4 ounces fresh shrimp, peeled, deveined, and finely
4 ounces fresh shiitake mushroom, stems discarded
and caps finely diced (about 2 cups)
4 ounces fresh or frozen peas (about 1 cup)
4 ounces ham, finely diced (about 1 cup)
1/2 teaspoon ground white pepper
In medium saucepan over high heat, combine rice
and 1 1/4 cups water. Cover and bring to boil, then
reduce heat to low and simmer until water is
absorbed, about 25 minutes. Remove from heat and
let stand, covered, 10 minutes. Fluff with large fork or
chopsticks, then cool. (Rice can be made ahead and
refrigerated, covered, up to 2 days.)

In wok or heavy large sauté pan over moderately high
heat, heat oil until hot but not smoking. Add half of
scallions (reserve remainder for garnish). Add
shrimp and stir-fry until shrimp are pink and cooked
through, 2 to 3 minutes. Add eggs and rice and
stir-fry until eggs are just set, about 1 minute. Add
mushrooms, peas, ham, oyster sauce, sugar, salt,
and pepper and stir-fry until heated through and fluffy,
4 to 5 minutes.

Garnish with remaining scallions and serve.
Hunan Beef
2 cups broccoli florets
2 tbsps. cooking oil
2 tsp. minced garlic
4 small dried red chilies
1 tsp. cornstarch dissolved
in 2 tsp. water

2 tbsps. soy sauce
2 tsp. cornstarch
1 tbsp. Chinese rice wine or dry sherry
3/4 lb. flank steak, thinly sliced across the grain

3 tbsps. Chinese black vinegar or balsamic vinegar
1 tbsp. soy sauce
1 tbsp. Chinese rice wine or dry sherry
2 tsp. sugar
2 tsp. chili garlic sauce
1 tsp. sesame oil
Combine marinade ingredients in a bowl. Add beef
and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl.

Place broccoli in a large pot with 1 inch of boiling
water. Boil until tender and crisp, 2 to 3 minutes;

Place a wok over high heat until hot. Add oil, swirling
to coat sides. Add garlic and chilies and cook,
stirring, until fragrant, about 10 seconds.

Add beef and stir fry until no longer pink, 1 1/2 to 2

Add broccoli and sauce to wok; bring to a boil. Add
cornstarch mixutre and cook, stirring, until sauce
boils and thickens.

Serve with rice.
Oriental Chicken Salad
1/4 cup sesame seeds, toasted
1/3 cup sliced almonds, toasted
3 oz. chow mein noodles
3 green onions and tops, chopped
4 chicken breasts, boneless skinless, cooked and
broken into small pieces (do not cut)
8 oz. water chestnuts, drained and sliced
1 tbsp. Poppy Seed Dressing, recipe follows
1 medium head iceberg lettuce, broken into small

Poppy Seed Dressing:
4 tbsps. sugar
4 tbsps. cider vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 cup vegetable oil
1/2 tbsp. poppy seeds
In large bowl, mix together chicken, water chestnuts,
green onions, sesame seed, almonds and poppy

Pour Dressing over chicken mixture and toss gently
to mix well.

Refrigerate until chilled, about 2 hours.

At serving time, mix chicken mixture with noodles
and lettuce.

To prepare dressing, in pint jar, mix together 4 tbsps.
sugar, 4 tbsps. cider vinegar, 1 tsp. salt and 1/2 tsp.
pepper. Add 1/2 cup vegetable oil and 1/2 tbsp.
poppy seeds.

Shake to mix well.
JANUARY 2010 EDITION - Updated Weekly