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by Martin Yan
A lighter; home-style version of the Sichuanese restaurant favorite, in which the
beef is usually deep-fried and glazed with a thick sauce. I've turned it into a
stir-fry with a light, sweet sauce that's every bit as tasty as the original.
Ingredients
2 pieces (each about 1-l/2-inches square) dried tangerine peel
Marinade
2 tablespoons soy sauce
1 tablespoon cornstarch
3/4 pound flank steak, thinly sliced
Sauce
1/3 cup orange juice
2 tablespoons rice wine or dry sherry
1 tablespoon soy sauce
l/2 teaspoon chili garlic sauce
2 teaspoons sugar
l-l/2 teaspoons cornstarch
2-1/2 tablespoons cooking oil
6 small dried red chiles
1 small onion, cut into 1-inch pieces
Orange slices for garnish
Directions
1. Soak tangerine peel in warm water to cover until softened, about 15 minutes;
drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl.
2. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce
ingredients in a bowl; set aside.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat
sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add beef
and stir-fry until barely pink, about 2 minutes. Remove the beef and chiles from
the wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add
tangerine peel and onion; stir-fry for 1 minute. Add sauce and cook, Stirring,
until sauce boils and thickens.
5. Return beef and chiles to wok and cook until heated through. Remove to a
serving plate and garnish with orange slices.
Makes 4 servings
Pork and Chinese Preserved Vegetable on
Vermicelli Noodles
Here's your real chinese recipe, from a real chinese woman (I was born
in Beijing).
Ingredients
350gm lean pork.
half a 440ml can of shredded chinese perserve radish.
2 books of "vermicelli" (they are translucent when raw, very fine, and
_white_ when cooked)
2 tbsp light soy sauce.
fresh ground black pepper to taste. (we like LOTS)
2-3 tbsp of cooking oil.
a little sesame oil.
Directions
1. Shred pork into 5x5mm matchsticks.
2. Heat oil in wok, and stir-fry pork until no pink shows.
3. Add soy sauce and black pepper.
4. Cook for another 5 mins, then keep warm. (the dish, not you!)
5. Bring a pot of water to boil, then add noodles.
6. Put on kettle, about 3-4 cups.
7. When noodles are tender, drain and place in bowl.
8. Place pork and sesame oil on bed of noodles.
9. Pour boiling water from kettle over the pork to make a soup.
10. Serve, then eat with chopsticks and chinese
soup spoon.
Pot Stickers (Vegie Style)
Ed note..The best damn pot stickers i ever ate!
Ingredients
1 C whole wheat pastry flour
1 C unbleached white flour
1/2 C plus 1 T warm water
1/3 C cooking sherry
1/2 C minced onion
1/2 C thinly sliced green cabbage
2 cloves garlic, minced
1 T freshly grated ginger root
1/2 C minced celery
3 T minced green onion
3 T minced cilantro
5 large mushrooms, coarsely chopped
2 T low sodium soy sauce
1-1/2 tsp salt or herbal salt substitute
Directions
In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly
with plastic wrap and let rest for 20 minutes.
Heat sherry in wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring for 2
minutes. Remove mixture from heat and place in colander to drain excess
moisture.
Divide dough into 24 small balls. On a lightly floured board, flatten
each ball of dough into a 3-4 inch circle. Fill each circle with about 1
T filling. Fold circle into half moon shape; pinch edges to seal.
Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot,
add pot stickers, seam side up, flattening slightly on the bottom. When
the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
Cover and steam for 20 minutes. Makes 24 pot stickers.
Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber
***NOTE: I usually use pot sticker "skins" found in the produce section
of my local supermarket - this is probably not as healthy as the way
outlined above, as I'm sure they are made with all white flour, and I
don't know the fat content, but it does save time, and they do an
adequate job of holding the filling. Also, you can freeze the "raw" pot
stickers in a single layer on a cookie sheet, and when solidly frozen,
transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or
you will end up with pot stickers en masse (trust me). To cook, just plop
the frozen pot stickers in a pan and proceed as usual.
kwvegan vegan
More Potstickers With Lots Of Sauces
Dumpling Skins (jiao zi pi)
The texture of these fresh pasta products is positively silky
in comparison to the commercially prepared kind. Making them
by hand is a very time-consuming process, but the result is
certainly worth the effort. Commercial dumpling skins
(gyoza) will work just fine.
Fifty skins
2.5 cups all-purpose flour
1.25 cups boiling water
Directions
1. Place the flour in a mixing bowl and add the boiling water.
With a wooden spoon, mix the ingredients to a rough ball.
If the dough is too hot to handle, let it cool a bit; then
turn it out onto a lightly floured surface and need for about
5 minutes, until it is smooth and elastic. If the dough is
too sticky, need a few tablespoons of flour into it.
Cover the dough and let it rest for 25 minutes.
2. Cut the dough in two and form each half into a long snakelike
roll about 1 inch in diameter. Cut each half into 25 pieces.
with a cut edge down, press each into a circle. Using a small
rolling pin or a tortilla press that has been lightly floured,
roll out each piece into a 3-inch circle. Cover the circles
with a cloth or towel to prevent drying.
Fifty Dumplings Jiao Zi
Meat dumplings typify the hearty, wholesome qualities of northern
home-style cooking. Traditionally, they are filled with pork,
cabbage, and flavored with a generous amount of Chinese garlic
chives. For a nice variation is to substitute lamb for pork
1.5 cups finely minced Chinese cabbage (Napa)
1 tsp salt
.75 pounds ground pork
1 cup finely minced Chinese garlic chives,
leeks, or scallion greens
Dumpling Seasoning
2 Tbs soy sauce
1 Tbs rice wine (shaohsing)
2 Tbs sesame oil
1.5 tsp minced ginger
1.5 tsp minced garlic
Directions
1. Place the minced cabbage in a large mixing bowl, add the
salt, toss lightly to mix evenly, and let sit for 30 min.
(this is done to remove the water from the cabbage, so the
filling will not soak through the dumpling skin.) Take
a handful of minced cabbage and squeeze out as much water
as possible. Place the cabbage in a mixing bowl. Squeeze
out all the cabbage and discard water. Add the pork, minced
chives, and "dumpling seasoning". Stir vigorously in to
combine the ingredients evenly. (If the mixture seems loose,
add 2 Tbs cornstarch to bind it together.)
2. Place a heaping tablespoon of filling in the center of
each dumpling skin, and fold the skin over to make a half-moon
shape. Spread a little water along the edge of the skin. Use
the thumb and index finger of one hand to form small pleats
along the outside edge of the skin; with the other hand,
press the two opposite edges of the skin together to seal.
The inside edge of the dumpling should curve in a semi-circular
fashion to conform to the shape of the pleated edge. Place
the sealed edge dumplings on a baking sheet that has been
lightly dusted with cornstarch or flour.
3. In a large wok or pot, bring about 3qts of water to a boil.
Add half the dumplings, stirring immediately to prevent them
from sticking together, and heat until the water begins to boil.
Add 1/2 cup cold water and continue to cook over high heat
until the water boils. Add another 1/2 cup cold water and
cook until the water boils again. Remove and drain.
Cook the remaining dumplings in the same manner. (this is the
traditional method of cooking dumplings; for a simpler method,
boild for about 8 minutes, uncovered, on high heat.
Serve the cooked dumplings with one (or both) of the following
dipping sauces:
Dipping Sauce I
1/2 cup soy sauce
3 Tbs Chinese Black vinegar or Worcestershire sauce
Dipping Sauce II
1/2 cup soy sauce
2 Tbs Chinese Black vinegar or Worcestershire sauce
1 Tbs chili oil or chili paste with garlic
Variation
add 1 Tbs shredded gingerroot or minced garlic to either
of the sauces.
Pan Fried Dumplings Guo Tie
Literally translated, guo tie means "pot stickers," and anyone
who has not used a well-seasoned pan to cook these dumplings
will understand the appropriateness of this title; the
dumplings often refuse to dislogde themselves from the pan.
25 dumplings
Ingredients
3.5 Tbs peanut oil
5 meat dumpling from above
1 cup boiling water
Directions
Heat a large wok or well-seasoned skillet until very hot.
Add three tablespoons of oil and and heat until hot. Place
the dumplings in the pan, pleated side up. Fry the dumplings
over medium heat until their bottoms are a deep golden brown.
Add the boiling water to the pan and cover. Reduce the
heat to low and cook for about 10 minutes. Uncover, and pour
out the water. Lightly rinse the dumplings for 5 seconds under
hot running water to remove excess starch*. Drain. Place
the pan containing the dumplings over medium-high heat.
Drizzle 1/2 Tbs of oil around the dumplings and fry until
the bottoms are again crisp (about 2 minutes). Loosen
any dumplings that seem to be stuck to the bottom.
* I have only had to rinse when I have made the skins myself.
Most of this came from the book Nina Simonds, "Classic Chinese
Cuisine", Houghton Mifflin Company, Boston, 1982.
It is an excellent Chinese cookbook. The recipes are
straight forward and typically pretty easy. It contains nice
(often wordy and sometimes slightly dated) descriptions and
historical notes.
Another spicy dipping sauce that actually comes from another
recipe in the book, spicy steamed eggplant. The sauce is
supposed to be poured over the steamed eggplant. We like
it but love the sauce for just about everything.
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Ed note..The best damn pot stickers i ever ate!
