Stir-Fried Dishes
Perhaps the most familiar Chinese dishes consist of stir-fried meats and vegetables in a sauce, served with rice.
Some favorites are what I call "unique" dishes, specific pairings like Shrimp with Lobster Sauce, or Double-Cooked Pork, but many are "mix and match," appearing in many spots on the menu (Beef with Oyster Sauce, Broccoli with Oyster Sauce, Chicken with Oyster Sauce).
You'll find some stir-fry basics in the "Cooking Techniques" chapter. However, this is the place for a word on the best way to cook those meats. I'm going to tell you how to cook any of these dishes with no more specialized equipment than a saucepan and a skillet, and wok-equipped cooks can do just the same.
How to Stir-Fry
You're going to cook, very quickly but thoroughly, a little meat and some vegetables in a little oil, then blend them all together in a sauce assembled in the same pan.
Stop reading right now. No, really, that's all you need to know.
Okay, you're gonna read some more … well, then, here are some details.
Use oil, not butter. The Chinese do not use butter, or (generally speaking) any milk products, as they do not digest it well. The taste of butter would seem quite odd in most Chinese recipes. Moreover, butter has far too low a smoking point for proper stir-frying. Use peanut oil or corn oil, two choices that tolerate high heats very well.
Never try to cook too much food in a wok or skillet at a time. Food must sear all over, and cooking too great a layer of food at once, or cooking so much food in one batch that you lower the temperature of the wok, results in steaming the food. In fact, it results in steaming the food in an oily steam that turns it all into sludge.
Remember, get bold with your wok, or if you're using a skillet (heavy cast-iron, please) do the same. Treat it mean - the wimps who say "never use soap, never scour" never had a Chinese sauce burned on over volcanic heat. Just use it often and use all the heat you have - at the very best, your stove will deliver 16,000 BTU/hr of heat, while Chinese restaurant ranges deliver 160,000 BTU/hr.
Set up all your ingredients in order, cut to size, mixed and laid out on the counter in order of use, before you begin cooking any of it. Stir-frying is a very quick process, and things start to go very wrong very quickly when you suddenly remember that you had to open a can of something next, or that the chicken needs to be cut up next.
Cut all the pieces of food (excepting things like minced spices and green onions that need to stay crisp and are added at the last moment) approximately the same size. This ensures even cooking.
When ready to begin cooking, pre-heat the wok without oil, then add the recommended amount of oil (usually just a tablespoon or two) and swirl it around gently to coat all sides, wait until it just begins to smoke, and begin to stir-fry. A heavy skillet can be used just the same way - heat it hot and then add a little oil, swirling it around to cover the bottom.
Remember what I said about not cooking too much in a single batch? I usually cook the meat first, then set it aside while I cook the vegetables. This helps cook the food thoroughly on the lower heat of western stoves without the meat overcooking or getting in the way of properly stir-frying the vegetables. Never add more than a cup of meat at a time to the wok. Add the meat, and stir as gently or as energetically as you like, as long as you stir thoroughly, making sure that every morsel gets its turn in the oil from time to time. Continue stirring every few seconds, then when the meat appears almost done, remove it with a mesh frying scoop or slotted spoon, and continue in the same way with the vegetables (all at once). When both the meat and the vegetables have been cooked, return the meat, add the sauce ingredients, and let them thicken (they need only come thoroughly to a boil if the thickening agent, cornstarch or the like, is already in the sauce mixture), then plate and serve.
You may need to scrub residue from one course from the wok before you begin another dish, but that won't take too long if you do it immediately after plating the first dish, nor will bringing the wok back up to stir-frying heat again. I usually find no reason to keep the first dish warm while executing the second, the process is that quick. Chinese restaurants have long water faucets right over the stove, set to rinse the wok quickly and let the chef get on with the next order.
AN ALTERNATIVE that will make some of the "purists" send this book back for a refund: I sometimes cook and thicken the sauce well in advance, and add it at the end of the cooking of the solid portion of the dish. Not every sauce lends itself to this approach, but many do: garlic sauce, kung pao sauce, lobster sauce, regular brown sauce, General Tso sauce, and many others work just fine. Is this the ideal method? No. But it helps me keep my children happy when they demand Kung Pao Chicken right now.
Chow Mein
Chop Suey
Double-Cooked Pork
Beef with Oyster Sauce
The preparation and cooking techniques in this
recipe exemplify restaurant cooking. First, the beef is marinated
overnight with seasonings and baking soda. Second, it is briefly
submerged in medium-hot oil (no higher than 350 degrees) prior to stir-frying.
If you've ever wondered how restaurants manage to get their beef so tender -
this is the secret.
Serves 4
Ingredients
10 - 12 ounces (275 - 350 grams) beef steak, such as topside rump
4 - 6 small dried Chinese mushrooms, soaked
about 1 pint (600 ml) seasoned oil* (see below)
a few small bits of fresh ginger root
1 spring onion, cut into short sections
4 ounces (115 grams) mangetout (snow peas), topped and tailed
1/2 small carrot, thinly sliced
1/2 teaspoon salt
1/2 teaspoon soft brown sugar
2 tablespoons oyster sauce
For the marinade:
1/2 teaspoon soft brown sugar
1 tablespoon dark or light soy sauce
2 teaspoons Chinese rice wine
1/2 teaspoon bicarbonate of soda or baking powder
2 teaspoons thick cornflour (cornstarch) paste - (1 part cornstarch with 1.2
parts cold water)
1 tablespoon oil
Directions:
Cut the beef across the grain into thin slices about the size of a large postage
stamp, and marinate in the marinade for several hours - overnight if
possible. Squeeze dry the mushrooms and discard any hard stalks.
Heat the oil in a preheated wok until medium hot, blanch the beef for about 40 -
50 seconds, stir to separate the slices, then remove as soon as the color
changes. Drain. Pour off the excess oil, leaving about 2 tablespoons
in the wok, stir-fry the vegetables for 1 minute, add the salt and sugar,
continue stirring for another minute, then add the beef and the oyster sauce,
blend well and serve hot.
*How to season vegetable oil
Pour about 1 pint (600 ml) vegetable oil into a pre-heated wok or saucepan over
a high heat, add 2 - 3 small pieces of ginger root. In a few minutes, the
ginger pieces should rise to the surface. Now watch the color of the
ginger; when it turns from pale yellow to dark brown, turn off the heat and let
the oil cool down a little before removing the ginger pieces. Then store
the seasoned oil in a container.
Beef with Broccoli
(the secret to this popular restaurant dish is to
marinate the beef in a bit of oil)
Serves 3 to 4
Ingredients:
3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces
Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch
2 Tbsp water
1 1/2 Tbsp (20 mL) oil
1 1/2 lb (750 g) broccoli,
flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)
Directions
Slice beef and mix together marinade ingredients. Add marinade to beef and
marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in
thoroughly, and marinate beef for another thirty minutes. While beef is
marinating, prepare the vegetables.
Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it
is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe
clean with a paper towel.
Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover
and cook until broccoli is cooked through. Drain the wok.
Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for
about 1 minute. Add vegetables and beef and mix together. Make a well in the
middle of the wok and add the sauce ingredients. Add cornstarch, stirring to
thicken. Mix sauce together with other ingredients. Serve hot.
Variations
*Add carrots and onion if desired. Boil in the wok with the broccoli (you'll
need to add more water).
Stir-Fried Pork
Pork with Garlic Sauce, Szechuan Pork,
Hunan Pork, Pork Cantonese, etc.
Typical Portion: 8 oz. meat as
the only entree for two diners,
6 ounces with another entree or with appetizers.
8 ounces lean boneless Pork, cut
¼"x1½", marinated in
2 tablespoons Soy Sauce
1 tablespoon Chinese Cooking Wine
1 tablespoon Corn Starch
(Lower-calorie option: leave off the marinade)
Twice-Cooked Pork
Double-cooked pork is a dish by itself, unlike the
"mix and match" dishes that predominate here.
1 lb (450g) fresh boneless pork or fresh,
uncured ham
2 tbsp soybean paste
3 oz (80g) scallions or garlic shoots
1 tbsp sweet bean sauce
1 tbsp vegetable oil 1/4 cup meat stock
Mu-Shu Pork
1 oz (25g) wood ears, reconstituted
5 oz (150 ml) vegetable oil
1 oz (25g) golden needles
1 tbsp rice wine
3 1/2 oz (100g) lean boneless pork
1 tsp salt, or to taste
1/2 tsp fresh ginger, minced
1 oz spinach, cut into 3 inch (7 cm) pieces
1 tsp cornstarch (cornflour)
1/2 tsp sesame oil
2 tsp soy sauce 1/4 tsp MSG
3 eggs
Title: Szechwan Chicken
Yield: 4 Servings
Ingredients
2 chicken breasts
Instructions
3 Tbsp Cornstarch
1 Tbsp MSG; optional
1 Tbsp Oil
3 clove Garlic; minced
5 Tbsp Soy sauce
1 1/2 Tbsp White wine vinegar
1 Green onions; in 1"pieces
1/4 cup Water
1 Tbsp Sugar
1/8 Tbsp Cayenne; or more
Skin and bone the chicken breasts, and cut into 1 1/2" cubes. Combine
cornstarch and msg in a paper bag. Add the chicken and toss to coat. Heat
oil
in skillet or wok. Add the chicken and garlic. Stir fry until the chicken
is
lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook
for
three minutes. Add green onions and cayenne. Heat two minutes more. Serve
with
steamed rice.
Title: Szechwan Chicken
(Kung Pao Chicken)
Yield: 1 Servings
Ingredients
------------------------YIELD: 1 SERVINGS-----------------------------
Instructions
4 ea Chicken-breast halves;
-skinned, boned, and cubed
-into 3/4 in cubes
1 ea Egg white
1 ea Tbsp Corn starch
2 ea Tbsp Vegetable oil
1 cup Unsalted peanuts or cashews
2 ea Scallions; sliced
2 ea Tbsp Dry sherry
2 ea Tbsp Hoisin sauce
4 ea Tbsp Black bean sauce
1/4 tsp - 1/2 tsp. chili paste
1 ea Tbsp Vinegar
1 tsp Sugar
Combine the cubed chicken with the egg white and cornstarch.
Refrigerate for 1/2 hour. Heat oil in wok and stir-fry chicken 3 to 4
minutes, until done. Add nuts, scallions, and remaining ingredients.
Heat thoroughly and serve at once with rice.
Title: Szechwan Beef
Yield: 4 Servings
Ingredients
2 tb peanut oil
1 lg or 2 small green peppers;
-cut into 1/8"
strips
1 lg or 2 small carrots; finely
into 1/8";
matchstick strips
1 scalliion; quartered
then into; 3"
strips
1 lb beef (round or chuck); cut
fine slivers or
strips; 1/8"
- by 2 to 3"
long
2 tb dry sherry
2 tb hoisin sauce
1 tb black bean sauce
1 tb vinegar
1 ts sugar
1/4 ts to 1/2 tsp. chili paste;
-(very hot)
hot cooked rice
Instructions
Heat oil in wok and stir-fry the green peppers, carrots, and scallion for 1
to 2 mins. Push aside. Stir-fry the slivers of beef for 1 to 2 mins and
recombine with vegetables. Add remaining ingredients. Stir and heat
throughly. Serve at once with rice. Serves: 4 Hope you like. Pam in VA
Title: Szechwan Prawns
Yield: 2 Servings
Ingredients
1/2 lb cleaned deveined prawns
2 green onions; tops only
2 tb vegetable oil
-----------------------------MARINADE----------------------------------
2 c cold water
1 ts salt
---------------------------SEASONING #1--------------------------------
1 clove garlic; minced
1 ts dried red chile pepper;
-minced (or more to
taste)
1/2 ts fresh ginger; minced
---------------------------SEASONING #2--------------------------------
2 tb rice wine or sherry
1/2 tb catsup
1 ts soy sauce
1/4 ts sugar
---------------------------SEASONING #3--------------------------------
1 ts sesame oil
1 ts cornstarch plus
2 tb water (optional)
Instructions
To whiten and clean the prawns soak in marinade 10 minutes, then rinse
under cold water for 2 minutes. Slice green onion tops into 1/4" pieces.
Heat oil in wok or skillet until hot. Brown Seasoning #1 about 10 seconds,
then add prawns. Stirfry for 1 minutes, then add scallions and Seasoning
#2. Stir fry another minute.
Add 1 tsp cornstarch in 2 Tbs water if a thicker sauce is desired. Stir
fry another minute, then add sesame oil and blend. Serve immediately with
rice. Makes enough for 2 servings.
INGREDIENTS
350 gm chicken thighs - skinned & boned
1/2 egg white - lightly beaten
1/4 tsp salt
2 tsp cornflour - mixed with water
1 green pepper - cored & seeded
4 tbs vegetable oil
3 to 4 whole fresh chillies
1 spring onion - cut into sections
1 small piece fresh root ginger - peeled
1 tsp sweet bean paste or hoi sin sauce
1 tsp hot bean paste
1 tbs Chinese rice wine or dry sherry
1 cup roasted cashew nuts
sesame oil
Cut chicken into 1 cm cubes
In bowl, mix chicken with salt, egg white and cornflour
Cut green pepper into squares
Heat wok then add oil
Add chicken cubes and stir fry until lightly brown
Set aside
Add green pepper, chillies, spring onion and ginger and stir fry for about 1 minute
Add chicken to wok with sweet bean paste, hot bean paste and wine
Blend thoroughly and cook for 1 minute
Stir in cashew nuts and sprinkle few drops of sesame oil
Transfer to warm plate and serve
immediately