The Everything Stir-Fry Cookbook Part 18

Serves 4 11 pounds boneless, skinless chicken b.r.e.a.s.t.s 1 tablespoons soy sauce 1 tablespoon Chinese rice wine or dry sherry 2 tablespoons plus 2 teaspoons cornstarch, divided [image]cup plus cup water, divided 3 tablespoons vinegar 3 tablespoons granulated sugar 1 tablespoons dark soy sauce 1 tablespoons sesame oil teaspoon chile paste, or to taste 3 tablespoons vegetable or peanut oil, divided 1 teaspoon minced garlic 1 teaspoon minced ginger 1 green bell pepper, seeded and cut into cubes 2 tablespoons toasted sesame seeds Sesame Chicken The richness of dark soy sauce lends extra flavor to a standard sweet-and-sour sauce in this popular dish. The toasted sesame seeds are a nice final touch, but you can leave them out if desired.

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1. Cut the chicken into cubes (it's easiest to do this if the chicken is partially frozen). Place the chicken cubes in a bowl and add the soy sauce, rice wine or dry sherry, and 2 teaspoons cornstarch. Marinate the chicken for 20 minutes.

2. Combine[image] cup water, vinegar, sugar, dark soy sauce, sesame oil, and chile paste in a bowl. In a separate small bowl, dissolve 2 tablespoons cornstarch into cup water. Set aside. cup water, vinegar, sugar, dark soy sauce, sesame oil, and chile paste in a bowl. In a separate small bowl, dissolve 2 tablespoons cornstarch into cup water. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the garlic and ginger. Stir-fry for 10 seconds, then add half the chicken. Stir-fry the chicken until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels. Repeat with the remainder of the chicken.

4. Heat 1 tablespoon oil in the wok or skillet. Add the remainder of the garlic and ginger. Stir-fry for 10 seconds, then add the bell pepper. Stir-fry for about 2 minutes, until the bell pepper is tender but still crisp. Add the chicken back into the pan and stir-fry briefly.

5. Add the sauce into the pan and bring to a boil. Stir the cornstarch and water mixture and add to the sauce, stirring to thicken. Stir-fry for about 2 more minutes to blend the flavors. Remove from the pan and garnish with the toasted sesame seeds.

Friday Night Kung Pao Chicken Although this dish is traditionally made with peanuts, heart-healthy cashews can be used instead. The bell peppers can be left out if desired.

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1. Chop the chicken into 1-inch cubes. Place the chicken cubes in a bowl and mix in the light soy sauce, egg white, and cornstarch. Marinate the chicken in the refrigerator for 15 minutes.

2. While the chicken is marinating, roast the cashews in a heavy frying pan over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the cashews are browned (about 5 minutes). Remove the cashews from the pan to cool. Combine the dark soy sauce, water, and sugar in a bowl. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the garlic. Stir-fry for 10 seconds, then add the chicken. Let the chicken brown briefly, then stir-fry until it is nearly cooked. Remove from the wok and drain in a colander or on paper towels.

4. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the remainder of the garlic, and the chopped chili peppers. Stir-fry for 15 seconds, then add the bell peppers. Stir-fry for a minute, then add the chicken. Stir-fry for another minute, combining the ingredients, then add the dark soy sauce mixture. Stir in the cashews. Stir-fry for another minute to combine the ingredients and serve hot.

A Dish with Two Names Kung Pao Chicken is named after a nineteenth-century Chinese official whose exact ident.i.ty is unknown. Some claim he was an officer, while others claim he was the governor of Szechuan Province. Because of the dish's a.s.sociation with imperialism, revolutionaries during the Cultural Revolution renamed the dish Gong Bao Ji Ding, or "fast-fried chicken cubes." Kung Pao Chicken is named after a nineteenth-century Chinese official whose exact ident.i.ty is unknown. Some claim he was an officer, while others claim he was the governor of Szechuan Province. Because of the dish's a.s.sociation with imperialism, revolutionaries during the Cultural Revolution renamed the dish Gong Bao Ji Ding, or "fast-fried chicken cubes."

Serves 3 to 4 1 pound boneless, skinless chicken b.r.e.a.s.t.s 2 tablespoons light soy sauce 1 large egg white 1 tablespoon cornstarch cup unsalted cashews 2 tablespoons dark soy sauce 1 tablespoons water 1 teaspoons granulated sugar 4 tablespoons vegetable or peanut oil, divided 1 tablespoon chopped garlic 1 tablespoon chopped red chili peppers 1 sweet bell peppers, any color, chopped into cubes

Serves 2 to 4 pound flank or sirloin steak 1 tablespoon Chinese rice wine or dry sherry teaspoon salt 1 teaspoons cornstarch 1 orange Orange Sauce (page 17) 3 tablespoons vegetable or peanut oil, divided 1 teaspoon chopped ginger 1 teaspoon chopped garlic teaspoon chile paste, or to taste 2 shallots, chopped 2 green onions, cut into 1-inch pieces Beef with Orange Peel Orange peel enhances the powerful orange flavor of this dish. To turn this into a one-dish meal, you can add other vegetables, such as colorful bell peppers.

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1. Cut the beef across the grain into thin strips 1 to 2 inches long. Place the beef strips in a bowl and add the rice wine or sherry, salt, and cornstarch. Marinate the beef for 15 minutes.

2. Peel the orange and use a paring knife to remove the white pith from the inside of the orange peel. Cut the orange peel into thin strips and stir it into the Orange Sauce.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir-fry for 10 seconds, then add the beef. Let sear briefly, then stir-fry the beef until it is no longer pink and is nearly cooked. Remove and drain in a colander or on paper towels.

4. Heat 1 tablespoon oil in the wok. When the oil is hot, add the remainder of the garlic and ginger and the chile paste. Stir-fry for 10 seconds, then add the shallots. Stir-fry for about 1 minute, until they begin to soften.

5. Add the sauce and bring to a boil. Add the beef back into the pan. Stir in the green onions. Stir-fry for 1 to 2 more minutes to heat through. Serve hot, garnished with orange segments if desired.

Sweet and Sour Pork Deep-frying the pork before stir-frying seals in the flavor and makes it extra crispy. The amount of oil needed will depend on the size and shape of the pan - make sure there is enough oil to cover the pork.

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1. In a small bowl, dissolve 1 tablespoon cornstarch in the water and set aside. Cut the pork into bite-sized cubes.

2. Heat oil for deep-frying in a deep-fat fryer or wok to 360F to 375F. Dredge the pork in the cornstarch. Deep-fry the pork until it is browned and crispy. Carefully remove the pork from the deep-fat fryer. Drain in a colander or on paper towels.

3. Heat a wok or skillet on medium-high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the carrot and green bell pepper. Stir-fry for 2 minutes or until they are tender but still crisp.

4. Add the sauce and bring to a boil. Add the cornstarch and water mixture to the sauce, stirring to thicken. When the sauce thickens, add the pork and the pineapple into the pan. Stir-fry for 2 more minutes or until all the ingredients are heated through. Taste and adjust seasoning, adding salt and pepper if desired. Serve hot.

Restaurant-Style Sweet and Sour Pork It takes only a few simple adjustments to make this recipe taste like it came straight from your favorite Chinese restaurant. Instead of dredging the pork in cornstarch, dip it in a batter consisting of egg and equal parts flour, cornstarch, and water. After deep-frying the pork, reheat the oil and deep-fry the pork a second time to make it extra crispy. It takes only a few simple adjustments to make this recipe taste like it came straight from your favorite Chinese restaurant. Instead of dredging the pork in cornstarch, dip it in a batter consisting of egg and equal parts flour, cornstarch, and water. After deep-frying the pork, reheat the oil and deep-fry the pork a second time to make it extra crispy.

Serves 4 to 6 cup cornstarch, or as needed, divided 4 tablespoons water 1 pound boneless pork 4 cups oil, or as needed 2 cloves garlic, crushed 1 carrot, cut on the diagonal into -inch slices 1 green bell pepper, seeded and cut into bite-sized chunks Pineapple Sweet and Sour Sauce (page 25) cup canned pineapple chunks, drained Salt to taste Black pepper to taste

Serves 3 to 4 1 pound lean beef cup chicken broth 1 tablespoon oyster sauce 1 tablespoon cornstarch 2 tablespoons water 4 tablespoons vegetable or peanut oil, divided 2 cloves garlic, crushed 2 thin slices ginger, chopped 1 medium onion, chopped 1 red bell pepper, seeded and cut into thin strips 68 ounces snow peas, trimmed 1 tablespoon soy sauce 1 cup mung bean sprouts Salt and pepper to taste Beef Chop Suey To add extra flavor to this dish, season the vegetables with salt or sugar while stir-frying. If you run out of oil, add a bit of water or chicken broth to keep the vegetables from drying out.

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1. Cut the beef across the grain into thin strips about 1 to 2 inches long. Set aside.

2. Combine the chicken broth and oyster sauce in a small bowl. In a separate small bowl, dissolve the cornstarch into the water.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove the meat and drain in a colander or on paper towels.

4. Heat 2 tablespoons oil in the wok or skillet and add the ginger. Stir-fry for 10 seconds, then add the onion. Stir-fry the onion for about 2 minutes, until it begins to soften. Add the bell pepper and the snow peas. Stir-fry for 1 minute, stirring in the soy sauce. Add the mung bean sprouts and stir-fry for about 30 seconds.

5. Push the vegetables to the sides of the pan and add the chicken broth mixture into the middle. Bring to a boil, then add the cornstarch and water mixture, stirring quickly to thicken. When the sauce has thickened, stir to mix in with the vegetables. Add the beef. Stir for another minute to heat everything through. Taste and season with salt and pepper if desired. Serve hot.

Broccoli with Oyster Sauce If you like, you can use Chinese broccoli, called gai lan, in this recipe. Chinese broccoli has a slightly more bitter taste than regular broccoli, so you may want to increase the amount of sugar to 2 teaspoons.

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1. Cut off the broccoli florets and cut in half. Cut the spears on the diagonal. Wash and drain the broccoli.

2. Whisk the oyster sauce, cooking sherry, and sugar into the chicken broth. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the crushed garlic and ginger slices. Stir-fry for about 10 seconds, then add the broccoli. Stir-fry the broccoli for 1 minute.

4. Add the chicken broth mixture. Continue stir-frying, stirring and moving the broccoli around the pan until it turns a darker green and is tender but still crisp. Remove the garlic and ginger before serving.

Stir-Frying Broccoli You don't absolutely need to add liquid to a broccoli stir-fry. Broccoli can just be stir-fried in oil. But thick, low-moisture vegetables like broccoli benefit from being briefly boiled in the pan or wok after the initial stir-frying. You don't absolutely need to add liquid to a broccoli stir-fry. Broccoli can just be stir-fried in oil. But thick, low-moisture vegetables like broccoli benefit from being briefly boiled in the pan or wok after the initial stir-frying.

Serves 4 1 pound broccoli 1 tablespoon oyster sauce 2 teaspoons cooking sherry 1 teaspoon granulated sugar 3 tablespoons chicken broth 2 tablespoons vegetable or peanut oil 1 clove garlic, crushed 2 thin slices ginger

Serves 4 to 6 1 cup medium shrimp, peeled, deveined 1 tablespoon oyster sauce teaspoon granulated sugar 1 teaspoon cornstarch 4 tablespoons vegetable or peanut oil, divided 2 thin slices ginger 1 stalk celery, cut on the diagonal into thin strips red bell pepper, seeded and cut into thin slices cup mung bean sprouts teaspoon salt 2 green onions, finely chopped 6 eggs [image]teaspoon freshly ground white or black pepper, or to taste Shrimp Egg Foo Yung Although it has been Westernized, egg foo yung is based on an authentic Chinese dish that is often described as a Chinese omelet.

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1. Rinse the shrimp under cold running water and pat dry with paper towels. Place the shrimp in a bowl and add the oyster sauce, sugar, and cornstarch. Marinate the shrimp for 10 minutes.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp briefly until they turn pink and the edges begin to curl. Remove the ginger.

3. Push the shrimp to the sides of the wok or skillet and add the celery in the middle. Stir-fry for about 1 minute, until the celery begins to turn a brighter green. Add the red bell pepper and stir-fry for another minute. Add the mung bean sprouts and stir-fry briefly, sprinkling the sprouts with the salt. Stir in the green onions. Remove the shrimp and vegetables and drain in a colander or on paper towels.

4. In a large bowl, lightly beat the eggs, stirring in the pepper. Stir in the stir-fried shrimp and vegetables. Set aside.

5. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add cup of the egg mixture. Cook until the bottom is cooked, tilting the pan or lifting the egg mixture with a spatula so that runny uncooked portions flow underneath. When the bottom is cooked, turn over and cook the other side. Continue with the remainder of the egg, adding more oil while cooking if needed.

Egg Foo Yung with Brown Sauce The savory flavor of brown sauce goes nicely with the cooked ham and vegetables, but you can also serve the egg foo yung alone or with standard condiments such as ketchup.

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1. Warm the Oyster-Flavored Brown Sauce on low heat while making the egg foo yung.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking and add 1 tablespoon oil. When the oil is hot, add the onion or shallot. Stir-fry briefly until it begins to soften, then add the green bell pepper. Stir-fry for a minute, then add the red bell pepper. Splash the peppers with the rice wine while stir-frying.

3. Add the mung bean sprouts and stir-fry briefly, sprinkling the sprouts with the salt. Remove the vegetables and drain in a colander or on paper towels.

4. In a large bowl, lightly beat the eggs with the black pepper. Stir in the stir-fried vegetables and the ham.

5. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add cup of the egg mixture. Cook until the bottom is cooked, tilting the pan or lifting the egg mixture with a spatula so that runny uncooked portions flow underneath. When the bottom is cooked, turn over and cook the other side. Continue with the remainder of the egg, adding more oil while cooking if needed.

Deep-Frying Egg Foo Yung Instead of pan-frying, you can deep-fry the egg foo yung. To deep-fry the egg foo yung, heat 2 cups of oil to 375F. When the oil is hot, carefully add cup of the egg mixture into the pan. Deep-fry for about 2 minutes, until the bottom is browned, then carefully ladle some oil over the top of the omelet so that it is cooked as well. Remove with a slotted spoon. Drain on paper towels before serving. Instead of pan-frying, you can deep-fry the egg foo yung. To deep-fry the egg foo yung, heat 2 cups of oil to 375F. When the oil is hot, carefully add cup of the egg mixture into the pan. Deep-fry for about 2 minutes, until the bottom is browned, then carefully ladle some oil over the top of the omelet so that it is cooked as well. Remove with a slotted spoon. Drain on paper towels before serving.

Serves 4 to 6 portion Oyster-Flavored Brown Sauce (page 21) 3 tablespoons vegetable or peanut oil, divided cup chopped onion or shallot green bell pepper, seeded and cut into cubes red bell pepper, seeded and cut into cubes 2 teaspoons Chinese rice wine or dry sherry cup mung bean sprouts teaspoon salt 6 eggs [image]teaspoon black pepper, or to taste cup cooked ham, diced

Serves 2 to 4 4 large Chinese dried black mushrooms 4 tablespoons cloud ear fungus cup golden lily buds, optional pound pork tenderloin, julienned 1 tablespoon dark soy sauce 1 teaspoon cornstarch 6 tablespoons vegetable or peanut oil, divided 3 eggs, lightly beaten 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon minced ginger 1 green onion, julienned 2 cups shredded Napa cabbage teaspoon granulated sugar cup bamboo shoots, julienned 2 tablespoons light soy sauce 810 Chinese pancakes or tortillas cup hoisin sauce, or as needed Restaurant-Style Mu Shu Pork Traditionally, mu shu pork is served with Chinese pancakes, but tortillas make a handy subst.i.tute. Although the names sound exotic, cloud ears, dried mushrooms, and lily buds are easy to find at Asian markets.

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1. Reconst.i.tute the dried black mushrooms, cloud ear fungus, and golden lily buds by soaking them in boiling water for 15 to 20 minutes to soften. Squeeze the excess water out of the mushrooms, cut off the stems, and cut into thin strips. Cut the hard ends off the dried lily buds.

2. Place the pork strips in a bowl and add the dark soy sauce and cornstarch.

3. Heat 2 tablespoons oil and add the eggs. Scramble the eggs until they are almost dry and remove from the pan. Clean out the pan. Heat 2 tablespoons oil in the wok or skillet and add the pork. Stir-fry until the pork is no longer pink, splas.h.i.+ng with the rice wine or dry sherry. Remove the pork and drain in a colander or on paper towels.

4. Heat 2 tablespoons oil. Add the ginger and green onion. Stir-fry for 10 seconds, then add the cabbage. Stir-fry for 2 minutes, sprinkling with the sugar. Add the mushrooms, cloud ear fungus, optional lily buds, and the bamboo shoots. Stir-fry for 2 more minutes, or until the cabbage is tender but crisp, splas.h.i.+ng the vegetables with the soy sauce.

5. To a.s.semble the mu shu pork, lay out a Chinese pancake or tortilla on a plate in front of you. Spread 1 to 2 teaspoons of hoisin sauce over the pancake or tortilla and spoon a portion of the mu shu pork in the center. Roll up the pancake or tortilla.

General Tso's Chicken Chicken thighs are combined with hot chilies and a spicy sauce in this famous dish that is named after a nineteenth-century Chinese military officer.

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1. Cut the chicken into 1-inch cubes. In a bowl, stir together the egg white, rice wine or sherry, salt, and the cornstarch. Add the chicken and marinate in the refrigerator for 30 minutes.

2. Combine the dark soy sauce, white wine vinegar, water, hoisin sauce, and sugar in a small bowl. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 cups oil. When the oil is hot, add the chicken. Stir-fry the chicken cubes until they turn white (about 30 seconds), using a spatula to separate the cubes. Remove from the wok and drain in a colander or on paper towels.

4. Remove all but 1 tablespoon oil from the wok or skillet. When the oil is hot, add the garlic and chili peppers. Stir-fry for 10 seconds, then add the chicken back into a pan. Stir-fry the chicken for a minute, then push to the sides of the pan and add the sauce in the middle. Bring the sauce to a boil. Stir-fry for 1 to 2 more minutes to mix the sauce with the chicken. Serve hot.

Make-Ahead Velvet Chicken Don't feel up to making the velveting mixture when you come home from work? Velvet the chicken earlier in the day and refrigerate in a sealed container. Then when you come home, all that's left to do is quickly stir-fry the chicken in the sauce. Don't feel up to making the velveting mixture when you come home from work? Velvet the chicken earlier in the day and refrigerate in a sealed container. Then when you come home, all that's left to do is quickly stir-fry the chicken in the sauce.

Serves 3 to 4 1 pound boneless, skinless chicken thighs 1 large egg white 2 teaspoons Chinese rice wine or dry sherry teaspoon salt 1 tablespoon cornstarch 2 tablespoons plus 1 teaspoon dark soy sauce 1 tablespoon white wine vinegar 3 tablespoons water 1 teaspoon hoisin sauce 2 teaspoons granulated sugar 2 cups vegetable or peanut oil 1 teaspoon minced garlic 6 small dried red chili peppers

Serves 2 to 4 1 boneless, skinless chicken breast 2 teaspoons soy sauce 2 teaspoons rice wine or dry sherry Black pepper to taste 2 teaspoons cornstarch, divided cup chicken broth 2 teaspoons oyster sauce 3 tablespoons vegetable or peanut oil, divided 1 teaspoon minced garlic 1 teaspoon minced ginger 1 onion, chopped 1 green bell pepper, seeded, thinly sliced pound thinly sliced mushrooms 2 ribs celery, thinly sliced 1 cup mung bean sprouts 1 teaspoon salt, optional 1 teaspoon granulated sugar (optional) Chicken Chop Suey Chop suey is a great dish to make when it's time to clean out the vegetable-crisper section of your refrigerator. Of course, you can also use a prepackaged chop suey mix (use 3 to 4 cups) instead of using your leftover vegetables.

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1. Cut the chicken into thin strips about 1 inches long. Place the chicken in a bowl and add the soy sauce, rice wine or sherry, black pepper, and 1 teaspoon cornstarch. Marinate the chicken for 20 minutes.

2. Combine the chicken broth and oyster sauce in a small bowl. Whisk in 1 teaspoon cornstarch. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoons oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds, then add the chicken. Let brown briefly, then stir-fry the chicken until it turns white and is nearly cooked through. Remove and drain in a colander or on paper towels.

4. Heat 1 tablespoons oil in the wok or skillet. Add the onion. Stir-fry for 2 minutes or until it begins to soften. Add the green bell pepper and the mushrooms. Stir-fry for a minute, then add the celery. Stir-fry for another minute or until the mushrooms have darkened and the green vegetables are tender but still crisp. Stir in the mung bean sprouts and stir-fry for another 30 seconds. Stir in up to 1 teaspoon salt and 1 teaspoon sugar while stir-frying the vegetables, if desired.

5. Push the vegetables to the sides of the wok or skillet. Stir the chicken broth mixture and add in the middle. Bring to a boil, stirring to thicken. Once it has thickened, stir-fry for another minute to blend all the flavors. Serve hot.

Beef with Dried Tangerine Peel Deep-frying the beef before stir-frying with the other ingredients makes it crisp and gives it a nice brown coating. If desired, you can deep-fry the beef a second time to make it extra crispy. Dried tangerine peel is available at Asian grocery stores.

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1. Cut the beef across the grain into thin strips 1 to 2 inches long. Place the beef strips in a bowl and add the egg white, rice wine or sherry, salt, and cornstarch. Marinate the beef for 20 minutes.

2. Reconst.i.tute the dried tangerine peel by soaking it in hot water for 15 to 20 minutes. Cut the peel into thin strips.

3. Heat enough oil to cover the beef in a wok or heavy deep-sided skillet over medium-high heat. When the oil reaches 375F, carefully slide the beef into the hot oil. Deep-fry the beef until it is browned on both sides, then remove and drain in a colander or on paper towels.

4. Remove all but 2 tablespoons oil from the wok or skillet. When the oil is hot, add the ginger, garlic, chile paste, and the tangerine peel. Stir-fry for 10 seconds, then add the shallots. Stir-fry for 1 minute or until the shallots begin to soften.