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RECIPES.23
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1984-01-06
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Hot orange soup from China is unlike orange juice or soda pop.
HOT ORANGE SOUP WITH WAFERS
5 c water
3/4 c rock sugar
4 c fresh orange juice
1 T preserved ginger, in syrup
3 T cornstarch paste
6 thin slices of orange
6 thin slices of lime
6 maraschino cherries
6 mint leaves
12 coconut (or vanilla) cream wafers
Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince
preserved ginger.
Cooking: Combine water and rock sugar; bring to boil. When rock sugar is
dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste
should give soup a light body. Pour into individual warmed bowls; add
preserved ginger to each serving. Float orange and lime slice and a cherry;
garnish with mint leaf. Serve with wafers.
Serves 6
KEY WORDS: soup, boil
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This violent sounding dish is more an appetizer or side dish than a salad.
SMASHED RADISHES IN SOY DRESSING
2 dz. fresh red radishes
2 t salt
1 t white vinegar
1 t sugar
3 t thin soy sause
3 T peanut oil
1 t sesame oil
1/4 t fresh ginger juice
Chinese parsley for garnish
Remove heads and tails from radishes; wash. Using bottom of heavy drinking
glass, about 2" across base, hit radishes on side to crack them - not mash
them - so dressing can get into flesh. Avoid rendering a crushing blow no
matter how you feel that day. Sprinkle radishes all over with salt, put
them in a bowl, and set aside for about 15 minutes at room temperature.
Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil,
sesame oil and fresh ginger juice. Double amount of vinegar for a sharper
taste, if desired. Drain liquid from radishes (salt will have drawn off
quite a bit of water); pour dressing over them; cover and refrigerate for 30
minutes. If you make this dish ahead of time, pour on dressing 30 minutes
before serving. Immediately before serving, transfer radishes to serving
dish; garnish with Chinese parsley and serve.
Serves 4
KEY WORDS: make ahead, salad
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A noodle dish for the winter months.
SOUP NOODLES WITH CHICKEN
2 nests shrimp-flavored noodles
4 qt. salted water
1/2 c lily flowers, soaked
1 green onion, slivered
1 c Napa cabbage, shredded
1 c steamed chicken breast, cooled & shredded
3 c chicken broth
2 T white rice vinegar
1 t sugar
1/2 t salt
1 T peanut oil
Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash
noodles, then boil until tender - about 2 minutes. Drain, place in bowls.
Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar just
before adding broth to bowls.
Stir-fry: Add oil to hot wok. When it begins to smoke, add onions, & stir-
fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto
noodles; top with chicken; add soup, and serve.
Serves 4
KEY WORDS: soup, stir-fry, boil
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White bean cheese is a variety of fermented beancurd, called bai dou-fu yu;
when properly aged, it resembles a cross between Camembert and blue cheese,
though more pungent and salty.
WATERCRESS SALAD WITH BEAN CHEESE DRESSING
1 1/2 lb fresh watercress (or spinach)
DRESSING:
1/2 c salad oil
1/2 t sesame paste
1 sq. bean cheese, unseasoned
1/2 t chili flakes
1 pinch sugar
1 t lemon juice
2 T cold water
Wash watercress (or spinach) in colander. Pour boiling water over
watercress. Immediately plunge vegetable into cold water to stop cooking
process; drain and reserve. You can refrigerate or use at room temperature.
Cream sesame paste, bean cheese and salad oil. Add chili flakes, sugar,
lemon juice and cold water; mix well. Shortly before serving, toss dressing
with watercress. Serve on individual salad plates.
Serves 6
KEY WORDS: salad
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If fresh spinach is unavailable in your area, experiment with thawed, frozen
spinach.
FRESH SPINACH IN BEAN CHEESE SAUCE
2 bunches fresh spinach
2 T peanut oil
1 small dried chili pepper
1 t minced ginger root
1/3 c stock
1 t thin soy sauce
1/2 t sugar
2 cubes fermented bean curd with chili
(bean cheese)
cornstarch paste
Preparation: Slice off root end and half stem of spinach; wash completely
and drain leaves. Wash chili pepper. Incidentally, double amount of dried
chili if using plain fermented bean curd. Mash fermented bean curd with
thin soy; mix with stock and sugar.
Stir-frying: Heat wok to very hot; add oil. When oil just begins to smoke,
add 1/2 spinach, and toss until it begins to wilt. Push wilted spinach up
side of wok; add remaining spinach, and toss until it wilts. Push all
spinach out of bottom of wok; add chili and ginger; stir for about 10
seconds. Add liquid ingredients; stir; when liquids boils, thicken to
medium consistency with dribbles of cornstarch paste. Recombine with
spinach. Stir to coat spinach. Serve. Spinach should remain bright green
until you pour in liquid.
Serves 4
KEY WORDS: vegetarian, stir-fry
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This dish is a traditional birthday snack in China.
"LONG LIFE" NOODLES WITH EGG
1 lb "Long Life" egg noodles
8 qts. salted water
1/2 lb spinach
4 eggs
1 c chicken broth
1 T dark soy sauce
1 t sesame oil
1/4 t salt
1 t cornstarch paste
2 green onions, minced
1/4 c boiled ham, slivered
Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide
among soup bowls. In same water, blanch spinach; drain; press dry; chop
coarsely; put on noodles.
Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste
to thicken slightly.
Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in
ladle one at a time; poach for 2 minutes. Place egg on spinach.
Finishing: Pour hot soup over egg. Garnish with minced onion & ham.
Serve.
Serves 4
KEY WORDS: snack, poach, boil
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We decided on romaine lettuce for this dish because it is crisp textured,
and readily available.
ROMAINE LETTUCE WITH OYSTER SAUCE
1 head romain lettuce
1/4 t salt
2 T peanut oil
1 T premium oyster sauce
Preparation: Wash & remove core from lettuce. Combine oil & oyster sauce
in small sauce pan; bring to simmer; keep hot until ready to serve.
Blanching: Heat about 2 gallons water in large pot. We use bottom of
aluminum steamer. Add salt. When water reaches rolling boil, blanch
lettuce for about 20 seconds - until leaves are bright green.
Remove leaves, shake off excess water. Stack leaves & cut cross-wise into 4
parts. Use cleaver to place leaves on serving platter. Pour hot oyster
sauce on leaves. Serve.
Serves 4
KEY WORDS: salad, boil
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Fresh pork lends itself well to steaming, either cubed, sliced or minced,
and combined or topped with "flavoring" ingredients.
STEAMED PORK WITH PRESERVED TIANJIN VEGETABLE
1 lb pork butt, chopped fine
4 water chestnuts, coarsely chopped
1 green onion, minced
2 T preserved Tianjin vegetable
MARINADE:
1 1/2 t dark soy sauce
1/2 t sugar
1/2 t salt
1/2 t sesame oil
1 t cornstarch
Preparation: Mix marinade. In bowl, mix chopped pork, water chestnuts, 1/2
preserved vegetable, & marinade; mix together with your fingers - it's
faster. Spread mixture on round 12" plate. Sprinkle with remaining
preserved vegetable. Refrigerate if working in advance.
Steaming: Bring pork mixture to room temperature before steaming. Bring
water in steamer to rapid boil. Steam for about 20 minutes. Sprinkle with
chopped onions just before serving.
Serves 4
KEY WORDS: main dish, make ahead, steam
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