SPRING BREAK
Egg Flower Soup (page 38)
Salmon with Ginger and Onions (page 111)
Asparagus with Ginger and Sesame Oil (page 123)
Everyday Rice (page 132)
Strawberries with sour cream and brown sugar
DUMPLING PARTY
Pot Sticker Dumplings with Ginger-Soy Dipping Sauce (page 23)
Won Ton Soup (page 40)
Edamame beans in the pod
Cool and Tangy Cucumbers (page 126)
Ice cream with Candied Walnuts (page 166)
IT WAS A DARK AND STORMY NIGHT...
Hot and Sour Soup (page 44)
Ham-and-Egg Fried Rice (page 134)
Peas with butter, salt, and pepper Baked Apples
TEA PARTY
Green Onion Pancakes (page 29)
Cucumber sandwiches
Almond Cookies (page 157)
Egg Custard Tartlets (page 162)
Candied Walnuts (page 166)
A selection of hot Chinese teas and iced herb teas
VEGETARIAN FEAST
Egg Flower Soup (page 38)
Crisp-fried tofu, served with Sweet-and-Sour Dipping Sauce (page 172)
Bok Choy Stir-Fried with Garlic (page 120)
Everyday Noodles with Sesame Oil (page 143)
Five-Spice Poached Pears (page 165) with Caramel Ginger Sauce (page 177)
FURTHER READING & COOKING
Alford, Jeffrey, and Nao Duguid. Hot, Sour, Salty, Sweet: A Culinary Journey through Southeast Asia. New York: Artisan, 2000.
———. Seductions of Rice: A Cookbook. New York: Artisan, 1998.
Bladholm, Linda. The Asian Grocery Store Demystified. Los Angeles: Renaissance Books, 1999.
Chen, Pearl Kong, Tien-Chi Chen, and Rose Y. L. Tseng. Everything You Want to Know about Chinese Cooking. New York: Barron’s, 1983.
Cost, Bruce. Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam. New York: William Morrow, 1998.
Hom, Ken. Chinese Technique: An Illustrated Guide to the Fundamental Techniques of Chinese Cooking. New York: Simon & Schuster, 1981.
Kuo, Irene. Key to Chinese Cooking. New York: Knopf, 1977.
Leung, Mai. Dim Sum and Other Chinese Street Food. New York: Harper & Row, 1982.
Lin, Florence. Florence Lin’s Chinese Regional Cookbook. New York: Hawthorn Books, 1975.
Lo, Eileen Yin-Fei. The Chinese Kitchen. New York: William Morrow, 1999.
Nguyen, Andrea Quynhgiao. Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors. Berkeley: Ten Speed Press, 2006.
O’Connor, Jill. Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth. San Francisco: Chronicle Books, 2007.
Oseland, James. Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore. New York: W. W. Norton, 2006.
Passmore, Jacki. Asia, The Beautiful Cookbook. San Francisco: Collins Publishers, 1998.
Perry, Sara. Holiday Baking: New and Traditional Recipes for Wintertime Holidays. San Francisco: Chronicle Books, 2005.
Ross, Rosa Lo-San. Beyond Bok Choy: A Cook’s Guide to Asian Vegetables. New York: Artisan, 1996.
Sinclair, Kevin. China, The Beautiful Cookbook. San Francisco: Collins Publishers, 1998.
Solomon, Charmaine. The Complete Asian Cookbook. New York: McGraw-Hill, 1985.
———. Mastering the Art of Chinese Cooking. New York: McGraw-Hill, 1984.
Trang, Corrine. Essentials of Asian Cuisine: Fundamentals and Favorite Recipes. New York: Simon & Schuster, 2005.
Tropp, Barbara. China Moon Cookbook. New York: Workman, 1992.
———. The Modern Art of Chinese Cooking: Techniques and Recipes. New York: Hearst Books, 1982.
Wong, S. T. Ting, and Sylvia Schulman. Madame Wong’s Long-Life Chinese Cookbook. Chicago: Contemporary Books, 1977.
Young, Grace. The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing. New York: Simon & Schuster, 1999.
Young, Grace, and Alan Richardson. The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking through Recipes and Lore. New York: Simon & Schuster, 2004.
Yee, Rhoda. Chinese Village Cookbook: A Practical Guide to Cantonese Country Cooking. San Francisco: Yerba Buena Press, 1975.
Yueh, Jean. The Great Tastes of Chinese Cooking: Contemporary Methods and Menus. New York: Times Books, 1979.
MAIL-ORDER SOURCES for asian ingredients
ADRIANA’S CARAVAN
43rd Street and Lexington Avenue
New York, NY 10017
phone (800) 316-0820
www.adrianascaravan.com
IMPORT FOOD
P.O. Box 2054
Issaquah, WA 98027
phone (888) 618-8424
fax (425) 687-8413
www.importfood.com
THE ORIENTAL PANTRY
423 Great Road, 2A
Acton, MA 01720
phone (978) 264-4576
fax (781) 275-4506
www.orientalpantry.com
TEMPLE OF THAI
P.O. Box 112
Carroll, IA 51401
phone (877) 811-8773
fax (712) 792-0698
www.templeofthai.com
INDEX
A
Almonds
Almond Chicken, 49
Almond Cookies, 157–58
Almost-Instant Noodles, 151
Asparagus with Ginger and Sesame Oil, 123
B
Bamboo shoots
Almond Chicken, 49
Hot and Sour Soup, 44–45
Beans. See also Black beans
Corn with Tomatoes and Edamame Beans, 125
Eight-Treasure Fried Rice, 138–39
Everyday Green Beans, 119
Bean sprouts
Roast Pork Lo Mein, 144
Shrimp Egg Foo Yong, 112–14
Yangchow Fried Rice, 137
Beef
Beef in Oyster Sauce, 81
Beef with Broccoli, 69
Mongolian Beef, 73
Orange Beef, 74–75
Pepper Steak, 70–72
Pot Sticker Dumplings with Ginger-Soy Dipping Sauce, 23–24
Sesame Beef, 76–77
Spicy Beef in Lettuce Cups, 79–80
Bell peppers
Almond Chicken, 49
Pepper Steak, 70–72
Pork with Black Bean Sauce, 92
Shrimp with Zucchini and Sweet Red Peppers, 106
Singapore Noodles, 148–50
Sweet-and-Sour Pork, 89–90
Black beans, 13
Clams with Black Bean Sauce, 115
Pork with Black Bean Sauce, 92
Bok choy
Bok Choy Stir-Fried with Garlic, 120
Lion’s Head Meatballs, 95–96
Broccoli
Beef with Broccoli, 69
Broccoli with Garlic and Ginger, 127
Soy Sauce Noodles with Beef and Greens, 145–47
Brown Sauce, 176
C
Candied Walnuts, 166–67
Caramel Ginger Sauce, 177
Cashews
Chicken with Cashews, 55
Eight-Treasure Fried Rice, 138–39
Char Shiu Pork, 98–99
Chicken
Almond Chicken, 49
Almost-Instant Noodles, 151
Chicken with Cashews, 55
Five-Spice Roast Chicken, 59
Kung Pao Chicken, 53–54
Lemon Chicken, 56–58
Moo Goo Gai Pan, 50–51
Red-Cooked Chicken, 60–61
Soy Sauce Chicken Wings, 27
Yangchow Fried Rice, 137
Chili-garlic sauce, 11, 13
Chili oil, 11, 175
Chili pepper flakes, dried red, 14
Chili-Vinegar Sauce, 171
Cilantro, 13
Clams with Bla
ck Bean Sauce, 115
Cold Sesame Noodles, 31–32
Cookies
Almond Cookies, 157–58
Fortune Cookies, 160–61
Cool and Tangy Cucumbers, 126
Corn
Corn with Tomatoes and Edamame Beans, 125
Creamy Corn Soup with Ham, 43
Crispy Noodle Pancake, 152–53
Cucumbers
Cold Sesame Noodles, 31–32
Cool and Tangy Cucumbers, 126
D
Dumplings, Pot Sticker, with Ginger-Soy Dipping Sauce, 23–24
E
Eggs
Egg Custard Tartlets, 162–64
Egg Flower Soup, 38
Everyday Egg Foo Yong, 62–63
Ham-and-Egg Fried Rice, 134
Shrimp Egg Foo Yong, 112–14
Taiwan-Style Omelet with Crunchy Pickled Radish, 64–65
Tea Eggs, 33
Eight-Treasure Fried Rice, 138–39
Equipment, 10
Everyday Egg Foo Yong, 62–63
Everyday Green Beans, 119
Everyday Noodles with Sesame Oil, 143
Everyday Rice, 132
F
Firm Tofu, 178
Fish
Halibut Steamed with Fresh Ginger, 109–10
Pan-Fried Snapper with Aromatic Soy Sauce, 107
Salmon with Ginger and Onions, 111
Five-spice powder, 14
Five-Spice Poached Pears, 165
Five-Spice Roast Chicken, 59
Fortune Cookies, 160–61
Fried Rice with Shrimp and Peas, 135
G
Garlic, 14
Ginger, 14–15
Caramel Ginger Sauce, 177
Ginger-Soy Dipping Sauce, 171
Green onions, 15
Green Onion Pancakes, 29–30
Mongolian Beef, 73
Grilled Ginger Shrimp, 104
H
Halibut Steamed with Fresh Ginger, 109–10
Ham
Almost-Instant Noodles, 151
Creamy Corn Soup with Ham, 43
Eight-Treasure Fried Rice, 138–39
Ham-and-Egg Fried Rice, 134
Roast Pork Lo Mein, 144
Yangchow Fried Rice, 137
Hoisin sauce, 15
Hoisin Shrimp in Lettuce Cups, 21–22
Honey-Ginger Spareribs, 26
Hot and Sour Soup, 44–45
Hot Chili Oil, 175
K
Ketcap manis, 15
Knife skills, 9
Kung Pao Chicken, 53–54
L
Lemons
Lemon Chicken, 56–58
Lemon Sauce, 58
Lettuce
Hoisin Shrimp in Lettuce Cups, 21–22
Spicy Beef in Lettuce Cups, 79–80
Lion’s Head Meatballs, 95–96
M
Mandarin Pancakes, 179–80
Ma Po Tofu, 93–94
Meatballs
Lion’s Head Meatballs, 95–96
Meatball Soup with Spinach, 37
Menus, 181
Mongolian Beef, 73
Moo Goo Gai Pan, 50–51
Mushrooms
Eight-Treasure Fried Rice, 138–39
Hot and Sour Soup, 44–45
Moo Goo Gai Pan, 50–51
Mu Shu Pork, 87–88
Singapore Noodles, 148–50
Mu Shu Pork, 87–88
N
Napa cabbage
Everyday Egg Foo Yong, 62–63
Lion’s Head Meatballs, 95–96
Mu Shu Pork, 87–88
Napa Cabbage Stir-Fried with Ginger and Green Onion, 122
Roast Pork Lo Mein, 144
Shrimp Egg Foo Yong, 112–14
Noodles, 142
Almost-Instant Noodles, 151
Cold Sesame Noodles, 31–32
Crispy Noodle Pancake, 152–53
Everyday Noodles with Sesame Oil, 143
Meatball Soup with Spinach, 37
Roast Pork Lo Mein, 144
Singapore Noodles, 148–50
Soy Sauce Noodles with Beef and Greens, 145–47
O
Omelet, Taiwan-Style, with Crunchy Pickled Radish, 64–65
Orange Beef, 74–75
Orange peel, 75
Oyster sauce, 15–16
P
Pancakes
Crispy Noodle Pancake, 152–53
Green Onion Pancakes, 29–30
Mandarin Pancakes, 179–80
Pan-Fried Snapper with Aromatic Soy Sauce, 107
Peanuts and peanut butter
Cold Sesame Noodles, 31–32
Kung Pao Chicken, 53–54
Sesame Sauce, 31
Pears, Five-Spice Poached, 165
Peas
Eight-Treasure Fried Rice, 138–39
Fried Rice with Shrimp and Peas, 135
Moo Goo Gai Pan, 50–51
Shrimp with Tiny Peas, 103
Yangchow Fried Rice, 137
Pepper Steak, 70–72
Pineapple
Eight-Treasure Fried Rice, 138–39
Sweet-and-Sour Pork, 89–90
Plum Sauce, Tangy, 174
Pork. See also Ham
Char Shiu Pork, 98–99
Honey-Ginger Spareribs, 26
Hot and Sour Soup, 44–45
Lion’s Head Meatballs, 95–96
Ma Po Tofu, 93–94
Meatball Soup with Spinach, 37
Mu Shu Pork, 87–88
Pork with Black Bean Sauce, 92
Pot Sticker Dumplings with Ginger-Soy Dipping Sauce, 23–24
Roast Pork Lo Mein, 144
Salt-and-Pepper Pork Chops, Taiwanese-Style, 85
Sweet-and-Sour Pork, 89–90
Won Ton Soup, 40–41
Pot Sticker Dumplings with Ginger-Soy Dipping Sauce, 23–24
R
Red-Cooked Chicken, 60–61
Rice, 130
Eight-Treasure Fried Rice, 138–39
Everyday Rice, 132
Fried Rice with Shrimp and Peas, 135
Ham-and-Egg Fried Rice, 134
Rice Porridge, 131
Yangchow Fried Rice, 137
Roast Pork Lo Mein, 144
Rock sugar, 16
S
Salmon with Ginger and Onions, 111
Salt-and-Pepper Pork Chops, Taiwanese-Style, 85
Sauces
Brown Sauce, 176
Caramel Ginger Sauce, 177
chili-garlic, 11, 13
Chili-Vinegar Sauce, 171
Ginger-Soy Dipping Sauce, 171
hoisin, 15
ketcap manis, 15
Lemon Sauce, 58
oyster, 15–16
Sesame Sauce, 31
soy, 13–14, 17
Sweet-and-Sour Dipping Sauce, 172
Sweet-and-Sour Sauce, 89
Tangy Plum Sauce, 174
Sesame Beef, 76–77
Sesame Noodles, Cold, 31–32
Sesame oil, 11
Sesame paste, 11
Sesame Sauce, 31
Sherry, 16
Shrimp
Almost-Instant Noodles, 151
Eight-Treasure Fried Rice, 138–39
Fried Rice with Shrimp and Peas, 135
Grilled Ginger Shrimp, 104
Hoisin Shrimp in Lettuce Cups, 21–22
Shrimp Egg Foo Yong, 112–14
Shrimp with Tiny Peas, 103
Shrimp with Zucchini and Sweet Red Peppers, 106
Singapore Noodles, 148–50
Yangchow Fried Rice, 137
Singapore Noodles, 148–50
Snapper, Pan-Fried, with Aromatic Soy Sauce, 107
Soups
Creamy Corn Soup with Ham, 43
Egg Flower Soup, 38
Hot and Sour Soup, 44–45
Meatball Soup with Spinach, 37
Won Ton Soup, 40–41
Soy sauce, 17
d
ark, 13–14
Soy Sauce Chicken Wings, 27
Soy Sauce Noodles with Beef and Greens, 145–47
Spareribs, Honey-Ginger, 26
Spicy Beef in Lettuce Cups, 79–80
Spinach
Egg Flower Soup, 38
Meatball Soup with Spinach, 37
Mu Shu Pork, 87–88
Pot Sticker Dumplings with Ginger-Soy Dipping Sauce, 23–24
Soy Sauce Noodles with Beef and Greens, 145–47
Won Ton Soup, 40–41
Steaming, 110
Sugar, rock, 16
Sweet-and-Sour Dipping
Sauce, 172
Sweet-and-Sour Pork, 89–90
Sweet-and-Sour Sauce, 89
Szechuan peppercorns, 17
toasting, 176
Szechuan preserved vegetable, 17
T
Taiwan-Style Omelet with Crunchy Pickled Radish, 64–65
Tangerine peel, 75
Tangy Plum Sauce, 174
Tartlets, Egg Custard, 162–64
Tea Eggs, 33
Techniques, 9–10
Toasted Szechuan
Peppercorns, 176
Tofu
Firm Tofu, 178
Hot and Sour Soup, 44–45
Ma Po Tofu, 93–94
Tomatoes, Corn with Edamame
Beans and, 125
V
Vinegar, rice, 11
W
Walnuts, Candied, 166–67
Wine, Shaoxing rice, 16
Won ton wrappers
Pot Sticker Dumplings with Ginger-Soy Dipping Sauce, 23–24
Won Ton Soup, 40–41
Y
Yangchow Fried Rice, 137
Z
Zucchini
Hoisin Shrimp in Lettuce Cups, 21–22
Shrimp with Zucchini and Sweet Red Peppers, 106
Text copyright © 2008 by Nancie McDermott.
Photographs copyright © 2008 by Maren Caruso.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.
Library of Congress Cataloging-in-Publication Data McDermott, Nancie.
Quick and easy Chinese / by Nancie McDermott. p. cm.
Includes bibliographical references.
ISBN 978-0-8118-5930-1 (alk. paper)
1. Cookery, Chinese. 2. Quick and easy cookery. I. Title.
TX724.5.C5M3534 2008
641.5’55—dc22
2007042028
eISBN: 978-0-8118-7271-3
Food and prop styling: Kim Konecny
Food styling assistant: Julia Scahill
Photo assistants: Scott Mansfield and Faiza Ali
Chronicle Books LLC
680 Second Street
San Francisco, California 94107
www.chroniclebooks.com