Meishi Chinese Cookbook Favorite Recipes from the Confucius Institute’s Meishi Chinese Cooking Classes for U-M students Contents About CIUM...... 4 Pork Barbecued Pork ...... 31 About Meishi Chinese Cooking Classes...... 4 Barbecued Pork: Taiwanese Taco ...... 32 Meishi Chefs...... 5 Pearl Meatballs ...... 33 Chinese Cooking as a People Unifier by Danielle Sarns, 4321 Pork Short Rib ...... 34 CIUM Student Reporter...... 6 - 7 Rice & Chinese Pantry Basic Ingredients...... 8 - 9 Ants Climbing a Tree ...... 35

Appetizers Barbecued Pork Fried Rice ...... 36 Pan- ...... 37 Dumplings and Potstickers ...... 10 - 13 Rice: White and Brown ...... 38 Fried Tofu with Peanut- Sauce ...... 14 ...... 39 Scallion Pancakes ...... 15 Shrimp & Fish Spring Rolls ...... 16 - 17 Fish in Tomato Sauce ...... 40 ...... 18 - 19 Honey Walnut Shrimp with Fruit ...... 41 Zesty Tofu Dip ...... 20 Soups Almond Tofu Jello ...... 42 Egg Drop Corn Soup ...... 21 Chinese New Year Red Bean Cake ...... 43 ...... 22 Egg Custard Tarts ...... 44 Soup ...... 23 Eight Treasure Sweet Rice ...... 45 Wonton Soup Shanghai Style ...... 24 Red Bean ...... 46

Main Dishes Red Bean Turnover ...... 47

Beef = Vegetarian or Vegetarian Option Beef with Broccoli and Red Pepper ...... 25 Recipe introduction copy and photos by Angela Yang and Shih-Wen Wu. ...... 26 ©2017 Regents of the University of Michigan Chicken Cashew Chicken ...... 27 Chinese ...... 28 Sesame Chicken with Asparagus ...... 29 Chicken ...... 30

2 3 Confucius Institute at the Meishi Chefs: University of Michigan Angela Yang and Shih-Wen Wu

Launched in November 2009, the Confucius Institute at the Angela Yang holds a Master of Science in Biology from Western University of Michigan (CIUM) is an integral component of Michigan University. For 30 years she worked as a research former president Mary Sue Coleman’s “China Initiatives” specialist in molecular medicine and genetics, at the Howard and U-M’s global arts program and activities. CIUM’s mission Hughes Medical Institute and at the Life Sciences Institute at is promotion of China’s arts and culture within the U-M the University of Michigan. In her spare time, Angela enjoys community and beyond, providing opportunities for students, watercolor painting, gardening, and teaching Chinese language faculty, staff, and other community members to experience and healthy Chinese cooking. Angela is active in the Chinese China’s finest examples of architecture, calligraphy, ceramics, community and leads fund raising for many local charities. She dance, music, painting, theatre, and more. To further promote is involved in church activities and loves to serve breakfast for cultural understanding, CIUM regularly invites Chinese artists the needy at St. Andrew's Church. She is a Garden Ambassador and scholars to Ann Arbor while also sending U-M faculty and at the University of Michigan’s Matthaei Botanical Gardens. students to China. Angela’s extensive knowledge about health and nutrition translates perfectly for this workshop. She is passionate about demonstrating and sharing healthy cooking techniques in the Meishi classes.

Meishi Chinese Cooking Class Shih-Wen Wu holds a Master of Education in Counseling from Eastern Michigan University and currently works at The “Meishi 美食” Chinese Gourmet Cooking Class is Rackham Graduate School at the University of Michigan as sponsored by the Confucius Institute at the University of a senior business system analyst. Her love of cooking has Michigan. This popular cooking class is a great way for U-M been a lifelong interest spurred by watching her mother cook students to learn to cook easy and healthy when she was young. In addition to teaching the Chinese while immersed in Chinese culture–right in their own dorm’s language for the last 20 some years, she enjoys taking walks, community kitchen. These classes facilitate the understanding gardening, volunteering for church activities, and entertaining of Chinese culture through a most universal medium–food. friends and family–always with food, of course. Shih-Wen By becoming better informed about the history and context also teaches Chinese cooking at Zingerman's Bakehouse as behind various Chinese dishes, students are able to gain a a guest instructor. The Meishi cooking classes provide her an deeper understanding and appreciation of Chinese culture. opportunity to combine her lifelong passions of teaching and Meishi classes are open to U-M students, and are regularly cooking. held at South Quadrangle Demo Kitchen, North Quadrangle Bowman Kitchen, Mosher-Jordan South Kitchen, and Alice Lloyd House Kitchen during the academic year. Classes may be arranged at other residential halls if requested by a resident assistant for a group of 10 - 15. If you are a U-M student and interested in participating, please send your request to [email protected].

4 5 Chinese Cooking as a People Unifier By Danielle Sarns, U-M Communication Studies & Asian Studies

I had the opportunity to attend the Meishi Chinese Gourmet they were referred to as meatballs, the taste was completely cooking class in November 2016. When entering the demo different from what one would think. Mixed with scallions and kitchen at South Quad, two Chinese cooks and their student soy sauce, they had a distinctly Chinese taste to them. All the assistants greeted us with warm welcomes, their hairnets and dishes were flavorful and enjoyable. The experience of learning aprons in tow. I realized then that it was going to be a fun how to cook these dishes taught us more about the Chinese and messy night. The class was very hands-on as we kneaded culture and brought us together in a fun and comfortable dough, mixed ingredients, and molded designs. Besides environment. We had lots of fun getting our hands into the learning how to create authentic Chinese dishes, we got to food by mixing ingredients and assembling mooncakes. know the cooks, Angela Yang and Shih-Wen Wu, as well as Although some did not turn out perfectly, they tasted great the other attendees. The two cooks shared stories about their and it was a great experience. People often say that food is a passion for cooking and how they learned to cook. Shih-Wen universal unifier, and I believe this is very fitting as food can be learned how to cook from her mother. When she immigrated to used as a way to unite cultures and people. the U.S., she realized her passion for cooking and rediscovered her mother’s lost Chinese recipes. She also enjoys teaching and holds a Master of Education in Counseling. Angela has a background in science biology and molecular medicine, which influences her passion and teaching of cooking. She was happy to share nutritional information as well as the chemical reactions that occurred during cooking. It was fascinating to hear how two people found a common love for the art of cooking in two distinctly different ways. Their passion for cooking reminded me very much of my grandmother. She loves cooking Chinese food and gains a genuine sense of satisfaction and pride when others say her food tastes good. Her passion stems from being able to make others happy. She is from southern China and cooks many healthy dishes. Her chives, spareribs, and shrimp with lobster sauce are among the best I have ever tasted. The dishes created at the November event were just as delicious and healthy. We created traditional dishes such as red bean mooncakes and some that I have never tried before, such as steamed meatballs covered with egg and rice. Although

6 7 Chinese Pantry Basic Ingredients

中国米酒 美乃滋醬 Chinese Rice Wine Kewpie Mayonnaise Sweetened Sesame Oil 芝麻 zhīmáyóu Shiitake Mushroom 香菇 xiāng Sweet Chili Sauce 甜辣酱 tián zhōngguó m˘ijiŭ is made from dànhuáng jiàng is made with 甜豆沙 tián dòushā is a paste Derived from sesame seeds, gū means "good smelling làjiàng is a savory sauce made fermented rice. It is a common rice vinegar rather than distilled made of boiled azuki beans sesame oil is thought to have mushroom." It contains glutamic with sugar, vinegar, , ingredient in Chinese cooking. vinegar. It is often used on top with mashed cooked beans, originated in North India, then acid, a natural food enhancer. garlic, chile pepper, and Rice wine typically has a of vegetables or as a dressing sugar, and butter or lard. It is spread from there throughout The earliest written record of ketchup. It commonly serves as relatively low alcohol content on salads or sandwiches. It is commonly used in Chinese Asia through the Silk Road shiitake mushroom cultivation a dipping sauce for seafood, compared to Western wines. creamier, sweeter, and cuisine as a filling for deserts more than two thousand years is in the Records of Longquan, sticky rice, or spring rolls. smoother than mayonnaise. and pasties. ago. Besides being used as a compiled by He Zhan, in 1209 Adding a little bit of sugar to cooking oil, it is often used as a during the Southern Song store-bought mayonnaise flavor enhancer. It is comprised dynasty. produces a similar taste. of 80% unsaturated fatty acids so it is good for our health.

生姜 shēngjiāng is a Ginger Tofu 豆腐 dòufu is soybean 米粉 m˘ifěn is common ingredient in Chinese Rice milk solidified by calcium. a food of southern China, cuisine for flavoring dishes. Mori-nu boxed tofu is vacuum popular in Fujian, Guangdong, Ginger is a flowering plant Soy Sauce 醬油 jiàng yóu sealed, shelf-stable and ready 榨菜 zhà and Taiwan Provinces. Similar whose rhizome (underground Pickled Vegetable is made with soybeans to eat. Alternatively, fresh stem) is thought to have cài is a fist-sized green tuber, to angel hair , rice through natural fermentation. Shacha Sauce 沙茶醬 shāchá tofu can be purchased in a originated on the Indian originating in Sichuan, China. noodles cook fast; they soften jiàn is a Chinese condiment Fermentation releases supermarket's refrigerator subcontinent. The stem is salted, pressed, in less than a minute in boiling primarily used in Fujian, numerous flavor compounds section. dried, and rubbed with hot red water. They are made from rice Scientific research reveals that Teochew, and Taiwanese of amino acids, enzymes, Soybeans contain complete chili paste, then fermented in flour and are gluten free. ginger possesses therapeutic cuisines. It is made from and proteins. Soy sauce in its protein providing all the an earthenware jar. properties including antioxidant soybean oil, garlic, shallots, current form appeared about essential amino acids in the and anti-inflammatory effects Zhà cài is generally washed chilies, brill fish, and dried two thousand years ago during amounts needed for human that have powerful benefits for prior to use to remove the chili shrimp. It has a savory and the Western Han dynasty and health. Soy protein has no our body. paste. Excess salt is leached slightly spicy taste. This sauce spread throughout East and cholesterol or saturated fat and out by soaking in fresh water. is commonly mixed with soy Southeast Asia where it is still it contains antioxidants known It is generally sliced into thin sauce and sesame oil as a used today for cooking and as as isoflavones. strips to make noodles with dipping sauce for Chinese a condiment. pork, or chopped to make hot pots. mapa tofu.

8 9 Appetizers Appetizers

Dumplings & Potstickers - Wrappers 餃子 Jiăo zi Dumplings & Potstickers - Meat Filling 餃子 Jiăo zi Makes 40 - 45 dumplings. Makes 40 - 45 dumplings. Don’t be afraid to make your own dumplings! Making your own allows you to customize fillings and Dumplings are one of the most important foods eaten during Chinese New Year. They resemble the control the ingredients. Although homemade dough is easy to make, store-bought dumpling wrappers golden ingots used as money during the Ming dynasty. Serving them on the first day of the new year are also available and can cut down on preparation time. gives hope of receiving prosperity.

Ingredients - Wrappers Dumpling-forming Directions Ingredients - Meat Filling Meat Filling Directions Store-bought: Liberally flour a work surface, and 2 pounds green cabbage Mince the cabbage. A good brand is Twin place the dough on the flour. Using 2 tablespoons oil In a , heat 2 tablespoons oil for Marquis Dumpling a dough cutter, cut off about a 1 teaspoon salt 1 minute, then add the cabbage. Wrappers (Shanghai style) quarter of the dough. Knead lightly, then roll the piece into a roll about 1/4 teaspoon black or white Add 1 teaspoon salt and 1/4 1 inch thick. pepper teaspoon pepper and stir-fry on 1 pound ground pork * high heat for 3 - 5 minutes or until Using the dough cutter, cut the the cabbage is soft. rolled dough into slices about 1/2 Seasonings Remove from heat and set aside to - 3/4 inch wide. Roll the dough in 1/8 teaspoon ground cool. your hands to make a ball, then pepper place on the surface and push Mix the meat with the seasonings down with your palm to make a 6 tablespoons soy sauce (except the sesame oil), stirring Or homemade: flattened circle of dough. 1 tablespoon Chinese rice only in one direction to keep the 3 cups flour wine Using a thin wooden rolling pin, consistency of the ground meat. 1 1/2 - 1 3/4 cups cold 1/2 cup green onion, finely Add the sesame oil last to seal in water roll the dough from the outside of the ball to the center, to make a flat minced the seasoning. Pinch of salt circle about 3 inches in diameter. 1/2 tablespoon ginger, Combine the meat with the cooled Homemade Wrapper This method of moving outside to finely minced or grated cabbage and mix well.

Dough Directions inside will help to ensure the edges 3 tablespoons sesame oil Put flour into a stand mixer. are thinner than the center. Add 1 1/2 cups cold water *Substitute Meats Place the flattened dough circle and turn the mixer on low in your palm and add about 1 1 pound of any one of to start mixing, then mix tablespoon of filling in the center of the following: on high speed until the the circle. Fold the dough up over Very lean ground pork ingredients form a dough. the filling, sealing the edge at the Add a little more water if Ground turkey breast top, then working from the outside needed. The dough should Ground chicken breast of the package to the top center be shiny, with no flour to make a neat, pleated, crescent- Very lean ground beef sticking to the bowl. shaped package. Flour a pastry board liberally and knead the NOTE: For homemade dough, you dough until smooth. The will not need to use water to seal dough should have the the edges as you do for the store- consistency and feel of bought wrappers. an ear lobe. Set aside Repeat the dumpling-forming until ready to form the process until all the filling is used. dumplings.

10 11 Appetizers Appetizers

Dumplings & Potstickers - Vegetarian Filling 餃子 Jiăo zi Dumplings & Potstickers - Cooking 煎餃 Jiān jiăo Makes 40 - 45 dumplings. Makes 40 - 45 dumplings.

Dumplings are a versatile food. They can be cooked in multiple ways and with a variety of fillings. Here Dumplings may be divided into various types depending on how they are cooked: Steamed Dumplings we’ve provided a vegetarian version; it's so good, your carnivore friends will want to share! 蒸餃 zhēng jiăo, Boiled Dumplings 水餃 shui jiăo, and Pan Fried (Potstickers) 煎餃 jiān jiăo.

Ingredients - Vegetarian Filling Directions Dipping Sauce Three Cooking Options: Vegetarian Filling In a wok over high heat, add 1 Ingredients Steamed Dumplings 2 tablespoons cooking oil tablespoon oil. Crumble the tofu Mix together: Place a cabbage leaf on the 1 box medium firm tofu (12 into the wok and stir-fry for 3 - 4 2 tablespoons soy sauce bottom of a steamer to avoid the minutes until the water released - 14 ounces), crumbled 1 tablespoon vinegar dumplings' sticking to the bottom. by the tofu evaporates. Add the 1 teaspoon cornstarch, (red wine or apple cider) salt and pepper and then add the Boil a large pot of water and put mixed with 1 tablespoon (optional) the steamer on top. Steam for 10 - water to make a slurry cornstarch slurry, a little at a time and stir it in to thicken the mixture A few drops sesame oil 15 minutes until done. 1/4 teaspoon salt slightly. Turn off the heat and set 1 teaspoon chili garlic Boiled Dumplings 1/4 teaspoon white or black the mixture aside to cool. paste, or to taste (optional) Bring a large pot of water to a boil pepper Defrost the frozen chopped 1 teaspoon garlic, minced, and add the dumplings to the pot. 1 package frozen chopped or to taste (optional) spinach, squeeze out the excess Gently stir in one direction to avoid spinach (10 ounces) liquid, and chop a few times to Mix all ingredients their sticking to the bottom of the 1/2 cup dried shiitake break apart. together. Serve with pan. mushrooms dumplings. Soak the mushrooms in water for Cover until boiling again; add 2/3 1 bundle (1.1 ounces) 30 minutes or until soft. Cut into cup of cold water until boiling. mung bean noodles strips and mince finely. Repeat 3 times until the dumplings 1 tablespoon soy sauce In a wok over high heat, add 2 are floating. 3 tablespoons sesame oil tablespoons cooking oil. Stir-fry the mushrooms for 2 - 3 minutes until Pan Fried Dumplings they smell fragrant. Then add 2 (Potstickers) tablespoons soy sauce to season. Place 1 tablespoon oil in a nonstick pan and arrange the Add the spinach. dumplings clockwise. Turn the heat off and add the mung Fry with medium heat until the bean noodles while the mixture is bottom is golden brown (about warm. 2 minutes). Add the cooled tofu mixture then Add 1 cup cold water mixed with the sesame oil and combine well. 1 tablespoon flour. NOTE: Make sure there is no extra Cover and cook with high heat until liquid in the vegetarian filling. If the water is gone. there is extra liquid, use a strainer Present the potstickers upside to drain, or squeeze the filling to down on a serving plate. get rid of excess moisture.

12 13 Appetizers Appetizers

Fried Tofu and Peanut-Sesame Sauce 煎豆腐沾花生芝 Scallion Pancakes 蔥油餅 Cōng yóu bĭng 麻醬 Jiān dòufu zhān huā shēng zhī ma jiàng Serves: 4 Serves: 3 Scallion pancakes are a classic Chinese appetizer, popular at restaurants and from street vendors. A few ingredients make this a crispy, flaky, chewy, savory, and addictive dish good for breakfast, dinner, and Tofu is made with soymilk (from soybeans) and solidified by calcium. Soybeans have complete protein anytime in between. with no cholesterol or saturated fat, making them good for our health. This dipping sauce is an Asian fusion sauce. Peanut butter is rich in protein and unsaturated fatty acids Ingredients Cover the bowl with plastic wrap or that lower LDL (low density lipoprotein), also known as "bad cholesterol." We flavor it by combining 3 cups all-purpose flour a damp cloth and set aside for 30 sesame oil to make it very tasty. 1 teaspoon sugar minutes. 1 tablespoon oil Place the dough on a lightly Ingredients Directions floured work surface and divide 1 cup boiling water 1 box firm tofu (12- 14 Cut the tofu by making 2- or into 4 equal parts. ounces) 3-inch-long cuts, each 1/2 inch 1/2 cup cold water Roll one part of the dough into 1 tablespoon cooking oil thick. Leave them on a cutting 5 tablespoons oil (reserve a thin circle about 10 inches in board on an angle to drain excess for frying the pancakes) diameter. Using as little flour as Garnish greens, spring water for 10 minutes. During this 10 possible, make sure the dough salad mix, or asparagus minutes, make the dipping sauce. Seasoning does not stick to the surface. Mix the following in a cup: 4 tablespoons oil, divided, Place the peanut butter in a Brush the top of the dough with 1 for dough 1 tablespoon soy sauce medium bowl, add a tablespoon of tablespoon of oil, then sprinkle on 1 teaspoon sea salt, 1 tablespoon water hot water, and stir in one direction 1/4 teaspoon salt and 1/4 cup of vigorously. Add more water and divided scallions. 1 tablespoon hot chili continue stirring until smooth and 1 cup scallions, thinly sliced Roll the dough tightly into a long sauce creamy. Stir in the rest of the water scroll, like a jelly roll. Coil the 1 teaspoon sugar so the sauce becomes pourable. Directions scroll into a round dough bundle Sift the flour into a large Dipping Sauce Pan fry the tofu strips in 1 and tuck the end underneath. tablespoon of oil, 5 minutes on one bowl. Add the sugar and 1/2 cup creamy peanut The dough will look a little like a side or until they become golden 1 tablespoon oil. butter cinnamon bun. Repeat with the brown, then turn to the other side Pour in the boiling water remaining 3 doughs. 1/2 cup warm water to fry for a few more minutes. and using a fork or Cover the bundles with a towel chopsticks, quickly stir 2 tablespoons sesame oil Sprinkle the tofu evenly and let rest 10 minutes. with the ingredients together until just mixed. 2 tablespoons soy sauce With a rolling pin gently roll in the cup and cook The dough will be lumpy. 2 tablespoons red vinegar out the bundles into flat until the liquid is Slowly add the cold water pancakes, about 6 inches 1 tablespoon sugar dried up. and stir until the mixture around. Serve on a plate forms a soft dough. The In a nonstick pan, heat 2 garnished with dough is ready when it is tablespoons oil over high greens. soft like your earlobe, but not sticky. heat. Lower the heat to medium and place one Knead the dough in the pancake in the pan and bowl for 5 minutes, until it is cover. Cook 2 minutes. smooth to touch and does Flip the pancake and cover. Cook not stick to your hands. 3 more minutes, or until both sides The dough is ready when it are golden in color. Repeat with leaves your hands smoothly, the other 3 pancakes. the sides of the bowl are clean, and it is elastic. Cut into wedges and serve. 14 15 Appetizers Appetizers

Spring Rolls (Non-Fried) 潤餅 Rùn bĭng Spring Rolls (Fried) 春捲 Chūn juăn Serves: 12 Serves: 12

These customizable non-fried spring rolls are a common street food in Taiwan, where customers can Found in every Chinese restaurant, these savory spring rolls are a crispy ! They are typically filled choose the ingredients and the vendor will wrap their up on the spot. The basic stuffing with vegetables and either pork or shrimp, then deep-fried. Spring rolls get their name from the includes various spring vegetables, thinly shredded meat, and sugar with peanut powder. This recipe Spring Festival; the bite-sized rolls are easy to carry and eat. allows you to reproduce the street food experience in your own kitchen.

Ingredients Directions To Fry Spring Rolls: 5 tablespoons oil, divided Soak the mushrooms in warm water Use the same ingredients as the 6 shiitake mushrooms until soft. Remove any woody ends non-fried spring rolls (page 16), but or stems. Cut into strips. omit peanut sugar and cilantro. 1/2 head cabbage (about 11 ounces), shredded Stir-fry the mushrooms in 2 Follow the non-fried spring roll recipes for the rest of ingredients. 3 carrots, shredded tablespoons of oil on high heat until fragrant. Add the shredded 1/2 pound bean sprouts Use hands to squeeze excess cabbage and carrots with salt and moisture from stir-fried vegetable 1/2 teaspoon apple cider pepper to taste. Set aside. mixture. Let juices cool in a vinegar Cook the bean sprouts in 1 colander. (Note: hot soggy filling 4 eggs tablespoon oil on high heat and makes soggy spring roles.) 1 package Chinese add the vinegar and salt (to taste). Add cooked shredded chicken or frozen spring roll Set aside. small shrimp to the vegetables wrappers (defrost to room Beat the eggs with dash of salt. In (optional). temperature when ready to a separate pan, pour some egg make spring roll)* Add 2 cups of oil to a wok and heat mixture into the pan to create a to 350°F. 1 cup peanuts, roasted and thin layer. Cook until firm. Remove crushed - mixed with 1/2 the sheet of egg and cut into thin Gently slide the spring rolls into the cup powdered sugar strips. Repeat until all the egg heated oil in batches, being careful 1 bunch cilantro, chopped mixture is cooked. Set aside. not to crowd the pan, and fry until they are golden Sweet chili sauce Pile the vegetable mixture, cooked brown. bean sprouts, egg strips, and NOTE: These spring rolls cilantro on a serving platter. Each Place them on paper are the Chinese frozen towels or a wire spring roll sheets. Do not person can choose their own rack to drain. use the Vietnamese rice ingredients and customize their paper wrappers. Keep the spring rolls. wrappers covered with a Assembly damp towel to prevent the edges from drying and Take a spring roll wrapper. Place cracking. The wrappers dry a small portion of the stir-fried quickly. vegetable mixture in the corner of the wrapper. Sprinkle with peanut- sugar mixture, top with strips of egg and some cilantro, and roll. You can seal the roll with sweet chili sauce, if you desire.

16 17 Appetizers Appetizers

Wontons 餛飩 Hún tún Wonton Frying 餛飩 Hún tún Serves: 10

A wonton is a type of dumpling found in many Chinese dishes. Directions continued Wontons can be served fried, as is, or boiled in soup. Keep some in Wrap any leftover wontons in an the freezer for a quick dinner or snack! airtight floured container and store in the refrigerator for up to 3 days. Ingredients Directions You can freeze wontons by laying 1 or 2 packages of wonton Roughly chop the shrimp into them out on a floured flat sheet wrappers chunks. and placing them in the freezer 1/2 pound shrimp In a large bowl, combine the until frozen solid. Once frozen, chopped shrimp with the meat. put them in a freezer bag. To cook 1 pound ground pork (or later, place frozen wontons in chicken, turkey, or beef) Mix well with seasonings. boiling water. No need to thaw in Small bowl of water for To Assemble the Wontons advance. (Frying frozen wontons is forming the wontons not recommended.) Place 1 teaspoon of the meat Cooking oil for frying mixture in the center of a wonton For Fried Wontons wrapper. Add 2 cups of oil to a wok and Seasonings heat on medium heat until the 1 tablespoon sesame oil Dip a finger in a bowl of water and spread the water along the edges temperature reaches 350°F. 1/2 teaspoon salt of the wrapper. This helps the Gently slide the wontons into the Dash of ground black (or wrapper seal itself. heated oil in batches, being careful white) pepper Fold the wrapper in half diagonally not to crowd the pan, and fry until 3 tablespoons water from one corner to the opposite they are golden brown. 2 tablespoons soy sauce corner to form a triangle, and Place them on a piece of paper press the edges together to form a towel or wire rack to drain and 1 tablespoon Chinese rice secure seal, making sure there are cool. wine no air pockets. 1 tablespoon cornstarch Fold the longer two triangle points 1 egg white together and pinch them together 1/4 cup green onion, finely to make the wonton shapes. minced Place the wonton on a floured 1 tablespoon ginger, finely baking sheet. Keep wrapping minced or grated wontons until all the meat mixture is used. 1 cup water chestnuts, finely minced Cover the baking sheet with plastic wrap to keep the wontons from Vegetarian Option drying out. Replace the shrimp and meat with: 1 package frozen chopped spinach (10 ounces) 1 box medium firm tofu (12 - 14 ounces)

18 19 SoupsAppetizers Soups

Zesty Tofu Dip 涼拌豆腐 Liángbàn dòufu Egg Drop Corn Soup 玉米湯 Yù mĭ tāng Serves: 6 Serves: 6

This colorful and healthy dip is good for year-round enjoyment. It is inspired by a traditional tofu dish, A twist on the classic egg drop soup found in Chinese restaurants, this soup offers a heartier option that 涼拌豆腐 Liángbàn dòufu, a simple cold tofu salad that is flavored by soy sauce and sesame oil with 榨 is great for a cold winter night. Simple and quick, you can easily make this soup with items you have in 菜 zhàcài, a pickled vegetable made from the stem of a type of mustard green, and La zhusun, spicy your pantry. It is famous for its “flower effect.” The secret is to slowly drip the egg into the boiling soup bamboo shoots. This dish also can be served as a side dish or salad. and turn off the heat right away, allowing the flowers to emerge.

Ingredients Directions Ingredients Directions 1/2 cup dried Chinese Soak the mushrooms in hot water 2 eggs, beaten Beat the eggs in one direction mushrooms or shiitake for 30 minutes (or more than 3 2 cans chicken broth (14.5 to prevent too many air bubbles mushrooms finely chopped hours in cold water). After they are ounces) and mix thoroughly to prevent big (optional) soft, cut into strips and then chop chunks of egg. 1 can whole kernel corn into small pieces. 2 12 - 14-ounce boxes soft (15 ounces) In a medium soup pot, add the tofu Transfer the tofu from the box to a 1 can cream style sweet whole kernel corn, cream style 1/2 cup Chinese preserved flat plate to drain the excess water. corn (15 ounces) corn, broth, and water. Stir until vegetables, finely chopped combined, and bring to a boil. Rinse the preserved vegetables (optional) 2 cups water and chop. Sprinkle with sugar and Season with salt and pepper to 1/4 or 1/2 tablespoon salt 1/2 tablespoon sugar microwave for a minute, covered. taste. (optional) 1 1/2 tablespoons In a medium saucepan, add 1 Mix cornstarch with 4 tablespoons 1 tablespoon cooking oil cornstarch mixed with 4 tablespoon oil and the green tablespoons water of water until dissolved and 1 stalk green onion, onion. Swirl to coat the pan, then gradually stir into the hot broth. White or black pepper, to chopped cover and heat for 1 minute. Then taste Wait until the soup is boiling again. 1 cup frozen green peas, add the green peas, red pepper, Only add the egg mixture to thawed mushrooms, and salt. Stir-fry for Sliced scallions (optional) boiling soup. Stir the boiling 1 cup red pepper, finely 2 minutes and put pan aside, uncovered. Optional soup in one direction while slowly diced The soup can be made adding the egg mixture. When the 1/2 teaspoon salt, or to Mix the sauce ingredients in a with vegetable broth for a egg hits the boiling soup, taste small bowl. vegetarian option. it will cook right away, 1 bag low-salt tortilla chips Transfer the tofu from the For a heartier soup, add 1/2 creating a “flower effect.” flat plate to a shallow cup frozen carrots and peas Turn off the heat Sauce plate. Make 5 cuts or diced ham right before right away after the 2 tablespoons soy sauce lengthwise and then adding the egg. egg is added. (low-salt) 6 cross cuts. Gently 1 tablespoon sesame oil lay them down to fill Garnish with scallions if desired. 11/2 tablespoons Chinese the plate. hot chili sauce (or your Pour the sauce evenly over the favorite hot chili sauce) tofu and sprinkle with the chopped Chinese vegetables. Add the stir-fry mixture on top. Chill in refrigerator and mix well before serving. Serve with tortilla chips.

20 21 Soups Soups

Hot and Sour Soup 酸辣湯 Suān là tāng Wonton Soup 餛飩湯 Hún tún tāng Serves: 6 Serves: 4

Hot and sour soup is a Chinese comfort soup claimed by the cuisines of Beijing and Sichuan. With or This classic Chinese soup is served in almost every Chinese restaurant in the US, but you can make your without meat, it usually contains daylily buds, bamboo shoots, and tofu. Red or white peppers make the own, using your own homemade wontons (see wonton recipe on page 18). tasty broth "hot" (spicy) while vinegar adds a touch of sour. We've added ginger root to the broth for its health benefits. Ginger is among the healthiest (and most delicious) spices on the planet. Ingredients Directions 1 can chicken broth (14.5 In a large pot, bring the broth and Ingredients Directions ounces) or vegetable broth 2 cups of water with the ginger and 1 or 2 cans vegetable or Prepare ginger water (this can be for vegetarian option carrots to a boil, then lower heat to meat broth (16 ounces) done ahead of time). In a Dutch 5 cups water simmer. 6 - 8 cups water oven, add broth and water, or just 4 thin slices ginger root Carefully drop the wontons into 5 large slices ginger root water. Add the ginger root slices. (optional) the simmering liquid. When the Cover and boil for 5 minutes. Then 1 small carrot, sliced water returns to a boil, add 1 cup 5 Chinese dried black simmer 15 minutes. mushrooms, dehydrated (optional) cold water. Once the water is boiling, add another cup of cold and shredded Add all main ingredients except 12 uncooked wontons eggs and tofu. Cook until boiling. water. Repeat for a total of 3 times. 1 cup Chinese dried lily Handful of bok choy or Lower heat to a simmer. flowers, dehydrated, cut in Prepare the sauce and add to baby spinach half, tough head removed broth. The broth will thicken on the Add the Chinese bok choy or baby Salt and pepper, to taste (optional) stove. spinach to the pot and continue to 1 green onion, thinly sliced simmer about 1 minute. Add the 1/2 cup Chinese pickled Add the blended eggs and set 1 salt and pepper to taste. mustard green, shredded minute, then stir in one direction 1/2 teaspoon sesame oil 1 cup bamboo shoot strips to make a thread-like pattern. To serve, ladle soup and 3 wontons into a soup bowl. Add chopped 1 cup carrots, shredded Add the tofu and cook until green onion and drop of sesame boiling. Remove from heat and stir 1 box smooth tofu (12 - 14 oil to each bowl. ounces), cut in thin strips in the sesame oil, then sprinkle with 2 eggs, blended chopped green onion. Green onion, chopped NOTE: You can add marinated chicken and pork strips to the Sauce soup while cooking. Marinade: soy 2 tablespoons soy sauce sauce, cooking wine, sugar, and Salt, to taste cornstarch. 5 tablespoons rice vinegar 2 tablespoons Chinese hot chili sauce, to taste 1 tablespoon sugar 4 tablespoons cornstarch in some water 2 green onions, chopped, for garnish 1 tablespoon sesame oil

22 23 Soups Main Dishes

Wonton Soup, Shanghai Style 上海餛飩湯 Beef with Broccoli and Red Pepper 芥蘭牛肉 Shànghăi hún tún tāng Serves: 4 Jiè lán niú ròu Serves: 3 - 4 The Shanghai Style variation, which is popular in China, is not as readily available unless you make it One of the most popular Chinese stir-fry dishes is beef with Chinese broccoli 芥蘭 jiè lán. Since it is yourself. Traditionally, the broth in this wonton soup is unsalted. If you prefer more seasonings in your difficult to findjiè lán in the United States, especially outside of Chinatowns, we substitute with broccoli. soup, add salt or soy sauce to taste before serving. Broccoli and jiè lán both belong to the genus Brassica. In this dish, broccoli and red pepper offer a variety of healthy antioxidants. Ingredients Directions 2 eggs Egg Strips Beef and Marinade Directions Dash of salt Before starting the soup, cook the 3/4 - 1 pound flank steak In a medium bowl, toss the beef in or sirloin tip, thinly sliced, 1 can of chicken broth egg strips as follows: beat eggs the marinade and set aside for 20 semi-frozen (14.5 ounces) or vegetable in a bowl with a dash of salt. In a minutes. broth nonstick frying pan over medium 2 tablespoons light soy Place 2 cups broccoli in a bowl, heat, pour the egg mixture into sauce 5 cups water sprinkle with salt and microwave for the bottom of the pan and swirl 2 tablespoons cooking 2 or 3 minutes. Repeat the same 12 uncooked wontons the pan to create a very thin layer. wine (or sherry) process for the other 2 cups of 1 tablespoon seasoned Cook gently until the egg is firm. 1/2 teaspoon sugar broccoli, then transfer to a plate. seaweed Let cool and cut into thin strips. Set (optional) Heat 1 tablespoon oil in a wok 1/2 tablespoon Chinese aside. 1/2 teaspoon cornstarch or frying pan over medium heat, pickled mustard green, Soup (or flour) and swirl to coat the pan. Add the shredded Place the seaweed, Chinese 1/2 teaspoon black pepper ginger root and cover the pan for White or black pepper, to pickled mustard green, and egg 1 minute. Add the onion and garlic taste strips in the soup bowl. Set aside. Additional Ingredients and cover for 1 minute. Switch to 1 green onion, thinly sliced In a large pot, bring the broth 4 cups broccoli florets, high heat, add the red pepper, 1/2 teaspoon sesame oil and 2 cups of water to a boil over divided into 2 cups and stir for 1 minute. Push the high heat, then reduce the heat to 1/2 teaspoon salt, or to vegetables to the edges of the pan, simmer. taste clearing the center for the beef. Carefully drop the wontons into 2 tablespoons cooking oil, Add another tablespoon of oil the simmering liquid. When the divided to the pan, then add the beef to the center. Stir-fry until the color water returns to a boil, add 1 cup 3 or 4 large slices of fresh cold water. Once the water is ginger root turns brown, about 2 - 3 minutes. boiling, add another cup of cold Remove from heat. Stir a bit more, 1/2 small onion, thinly then discard the ginger. Add half water. Repeat for a total of sliced three times. Lower heat to a the broccoli and mix. Add the simmer. 1 or 2 garlic cloves, minced other half of the broccoli to the or crushed (optional) top of the dish. To serve, ladle broth and 1/2 red pepper, cut into wontons into the soup bowl Serve with rice, pasta, or strips with the seaweed, pickled biscuits. mustard green, and egg strips. You can replace broccoli Add chopped green onion and a with other vegetables, drop of sesame oil to each bowl. such as snow peas or Add salt and white pepper to taste. asparagus. Serve immediately.

24 25 Main DishesDish Main Dishes

Mapo Tofu 麻婆豆腐 Má pó dòu fu Cashew Chicken 辣味腰果雞丁 Là wèi yāo guŏ jī dīng Serves: 2 - 4 Serves: 4 - 6

This popular dish is from Sichuan Province, a Chinese region famous for its spicy cuisine. "Ma" comes This dish offers a unique take on a classic dish, , which originated in Sichuan Province of from the word ma zi, which means "pockmarks," and "po" comes from po po, meaning "elderly woman." southwestern China. Kung pao chicken is a spicy stir-fried dish made with chicken, peanuts, vegetables, The name of this dish comes from a Chinese folktale about an old woman with pockmarks who made this and hot chili peppers. We have modified the dish by adding cashews and mixed vegetables, which spicy dish. Ma can also be a verb meaning "numb." This dish is supposed to make your tongue numb! provide vitamins and fiber.

Meat and Marinade Directions Ingredients Directions 1/4 - 1/3 pound ground Marinate the ground meat. 1 1/2 - 2 pounds boneless Marinate the chicken for at least 20 turkey or extra lean ground and skinless chicken breast, minutes (overnight is okay, too). Place the tofu cubes into a pot of beef or pork cut into 1/2 inch cubes boiling water and cook for a couple Add 1 tablespoon of oil and the 2 or 3 garlic cloves, of minutes, then drain the water. 2 tablespoons cooking oil, ginger root to a pan. Swirl to coat crushed or chopped divided the pan. Place pan on medium Place the pot with the tofu back (optional) 3 or 4 slices ginger root heat, cover, and wait 2 minutes. on the heat. Add hot chili sauce 2 or 3 tablespoons light and cornstarch paste to thicken. 2 cloves garlic, crushed Add garlic and onion and stir for 1 soy sauce Remove pot from heat. 1 small onion, cut into 1/2 minute. Add the hot chili sauce and 2 or 3 tablespoons cooking chicken. Stir-fry until the chicken Place the oil and ginger root in a inch cubes wine or sherry changes color, then fry for 1 extra pan on medium heat. Cover for 2 2 tablespoons Szechuan minute. 1 teaspoon sugar minutes to flavor the oil. Turn the (or Hunan) hot chili sauce 1 tablespoon flour or heat to high and add the white or your favorite hot chili Add the sesame oil, then take pan cornstarch green onions and the marinated sauce, to taste off heat. Discard ginger root. 1/2 teaspoon black pepper meat. 1 teaspoon sesame oil Heat 1 tablespoon oil in a Dutch Cook for 2 or 3 minutes. Discard 2 stalks green onion, oven (or wok) over high heat with Additional Ingredients the ginger root. chopped green onion. Cover for 1 minute to 1 box soft tofu (16 - 19 an aroma. 12 - 16 ounces frozen ounces), sliced into 3/4 inch Remove the pan from the heat and mixed vegetables, thawed Add the vegetables and salt; stir-fry cubes fold the tofu into the meat mixture. Add the sesame oil and sprinkle 1 teaspoon salt 2 minutes and remove from heat, 1 1/2 tablespoons hot chili with green onion. then fold the cooked chicken into sauce, or to taste 1/4 - 1/3 pound jumbo the vegetables. Serve over rice or pasta. This dish cashews, roasted 1 teaspoon cornstarch in Put half into a 12-inch dish, and 1/4 cup of water to make can also be eaten with biscuits. Chicken Marinade mix the other half with cashews a paste Vegetarian Version 2 - 3 tablespoons reduced and add on top of the dish. 1 tablespoon cooking oil In place of the meat: 1/2 cup sodium soy sauce Serve over rice. 3 or 4 slices ginger root chopped carrot, 1/2 cup sliced 2 - 3 tablespoons cooking shiitake mushrooms, 1/2 cup Vegetarian Version 2 stalks green onion, wine chopped celery, and 1/2 cup Replace the chicken with 2 chopped into 1/4 inch 1/2 tablespoon sugar Chinese preserved vegetables. 12-ounce boxes of firm tofu. Cut pieces and divided by (optional) the tofu into bite size pieces and color, white and green. Add 1 tablespoon of oil to a pan 2 teaspoons cornstarch (or on medium heat. Add the above add 2 tablespoons water, 2 1 teaspoon sesame oil flour) tablespoons soy sauce, 1/2 (optional) vegetable mix, along with the green onion, chopped garlic, and tablespoon sugar, and 1 tablespoon ginger. Cook for 2 minutes. Add hot chili sauce. Cook until the juice soy sauce and sugar, then fold the is dried up, then add a teaspoon of tofu into this mixture. sesame oil for flavor. 26 27 Main Dishes Main Dishes

Chinese Hot Pot 中国火锅 Zhōngguó huŏguō Sesame Chicken with Asparagus 芝麻雞 Zhī má jī Serves: 4 - 6 Serves: 4

The history of the Chinese hot pot goes back more than one thousand years. It originated in Mongolia This homemade dish uses less batter for coating chicken, but tastes as good as General Tso's chicken. then spread to southern China during the Song dynasty and spread further across the continent during We pair the chicken with asparagus, a good source of B vitamins, especially B9, folic acid. the Mongolian Yuan dynasty. Today the traditional coal- or wood-heated hot pot has been replaced by an electric wok. In many areas of China, hot pot meals are eaten in the winter, especially around Chinese Ingredients Directions New Year. Hot pot is a versatile meal. It can be simple or fancy. It's also healthy and delicious! 1 pound chicken breast Mix together the marinade or tenders, sliced to ingredients and marinate the Ingredients Spice and Seasonings Add hot boiling water to the approximately 1 1/2 x 1 x chicken for at least 30 minutes 3/4 pound flank steak or Shacha sauce (prefer Bullhead wok when liquid level lowers 1/2 inches (longer is okay). sirloin tip, sliced thin brand) during the meal. 3/4 - 1 pound fresh Add the blended egg white to the 3/4 pound chicken breast, Soy sauce asparagus, or as much as chicken and coat with the mixture sliced thin Sesame oil you like of flour and cornstarch. 1 pound fresh large shrimp, Chili garlic paste or hot chili sauce 1 egg white, blended with Place the oil in a small sauce pot peeled, deveined, and (optional) a fork on high heat to fry half of the butterflied 1/4 cup flour and1/4 cup chicken pieces, then reduce the Special Equipment 1 quart chicken broth cornstarch mixed well on heat and cook until the chicken is Electric wok or electric cook pot (optional) a plate light golden brown. 1 quart water, or more Directions Roasted sesame seeds Remove the chicken and place on Hot pots are cooked in a wok paper towel. 2 slices fresh ginger root 1/3 cup cooking oil placed at the center of the table and Fry the other half of the chicken Extra hot water on reserve surrounded by bowls of individual Marinade Chicken in pieces. 1 package fishcake ingredients, which guests add to the 1 tablespoon soy sauce tempura (6 ounces), sliced wok to be cooked. Bean noodles Drain the oil into a bowl and 1 tablespoon cooking wine combine all the chicken in the pan are added at the end to soak up 1 package cuttlefish balls with heat on and add the sweet the broth and finish the meal. Dash of salt (8 ounces) and sour sauce to cook until thick. 1 box hard tofu (16 Soak the bean noodles in cold Sauce Turn the chicken pieces so they are ounces), sliced into strips water for 15 minutes and drain. Ingredients coated in sauce. Turn the heat off. 12 leaves napa cabbage, Cook a pot of water with the 3 tablespoons soy sauce Pinch off the tough top parts of the trimmed and cut into strips ginger root until boiling, then 3 tablespoons rice vinegar asparagus and save them for other 8 ounces baby spinach, transfer to the wok in the center of 5 - 6 tablespoons sugar purposes (such as making cream the table. Add fishcake, fish balls, of asparagus soup). Cut the tender washed 1/2 cup water tofu, napa, and spinach. Cook until asparagus into 2-inch pieces and 1 package bean thread the soup is boiling, then it is time 2 teaspoons cornstarch sprinkle with salt. Microwave no noodles, (16 ounces), a.k.a. more than 2 minutes and transfer to cook meat, shrimp, and any of 1 teaspoon sesame oil the optional ingredients. to a platter. Optional Place chicken on top of the Thin sliced pork, firm fish, The key ingredient that goes into individual bowls is the dipping asparagus and sprinkle with carrots, tofu, asparagus, roasted sesame seeds. baby corn, or snow peas sauce made of a spoonful (or two) of barbecue sauce mixed with soy Serve with steamed rice. sauce and sesame oil. NOTE: You can replace the asparagus with broccoli and snow peas. Both are rich in B vitamins.

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Soy Sauce Chicken 醬油雞 Jiàng yóu jī Barbecue Pork 叉燒 Chā shāo Serves: 4 - 5 Serves: 8

This traditional homestyle chicken dish is surprisingly easy to make. The chicken cooks in a sweet soy This dish is sometimes called “fork-roasted pork,” referring to a method of hanging strips of marinated sauce. It can then be covered and placed on the table while you prepare rice and a steamed vegetable meat on skewers then roasting it over open fire. This method is not practical in a home kitchen. Instead, to complete the meal. the pork is roasted on a cooling rack on a cookie sheet pan to allow air circulation.

Ingredients Directions for Chicken Ingredients Directions 6 - 8 chicken drumettes Lightly coat the chicken with salt 2 pounds boneless pork Preheat the oven to 375°F. Place or bone-in chicken thighs a few hours before cooking the shoulder, pork butt, pork an oven rack on the upper middle with skin chicken. loin, or boneless chicken position for the roasting pan. To Sesame oil (optional) Combine sauce ingredients in a thighs. Sliced into 2 x 5 catch drips, place aluminum foil inch strips. on the rack below the roasting pan 1 bunch broccoli (optional large pot. 2 tablespoons honey rack. Fill the roasting pan or large side dish) Place the chicken in the pot in a cookie sheet with a cup or two of single layer, careful not to overlap. water and place a cooling rack in Sauce Marinade Ingredients the roasting pan over the water. 1 cup water Cover the pot and bring the sauce 5 tablespoons to a boil over high heat. sauce (Lee Kum Kee brand) Remove the meat, gently removing 1 cup rice wine or sherry Once boiling, lower to simmer for 2 tablespoons water any excess marinade. Place the 1/2 cup soy sauce meat pieces on the cooling rack 5 minutes (covered). Turn off the 1 1/2 tablespoons hoisin and place the roasting pan in the 1/2 cup sugar heat and let stand, covered, for 5 sauce minutes. oven. Directions for Broccoli Marinade Directions Open the cover and flip the Bake for 20 minutes. Remove from Fill a large bowl with ice In a gallon size Ziploc bag, chicken over. Cover again, raise the oven, flip the meat and baste and water and set aside. mix together the marinade the heat to boiling, then lower heat with marinade. Return to the oven sauce, then add the meat. Rinse the broccoli and and simmer for 5 minutes. for 20 minutes. Seal the bag and marinate break into large, bite-sized Turn off the heat and let stand, in the refrigerator for 4 - 5 Take the pan from the oven. Baste florets. covered, for another 5 minutes. hours (overnight is better). the meat with honey on both sides Fill a saucepan with about and bake for 5 - 10 minutes, or Open the cover, and flip the Turn the meat a few times 1 inch of water, add a few until the meat is at 145°F - 160°F chicken once more. Cover again, while marinating. drops of oil to the water, internal temperature. raise the heat to boiling, then lower and bring to a boil over heat and simmer for 5 minutes. NOTE: If using chicken, the high heat. cooking time may be shorter; if Turn off the heat and let stand, Add the broccoli and boil using pork, the cooking time may covered, for 25 minutes. for about 3 - 5 minutes, be longer. Remove the chicken until tender and bright Take the pan out of the from pot and brush green. oven and let the meat it with sesame oil, if cool. Slice the meat to Remove from heat and desired. transfer to the ice water to serve immediately, or stop the cooking. Pour some of the dice to use in stir-fried braising sauce over rice or for Taiwanese Arrange the broccoli the chicken. hamburgers. around the chicken and serve immediately.

30 31 Main Dishes Main Dishes

Taiwanese Taco 台灣叉燒刈包 Táiwān chā shāo yì bāo Pearl Meatballs 珍珠丸子 Zhēn zhū wán zi (bua bao) Serves: 6 Serves: 10

Xihau or gua bao is a common street snack found in Taiwan. Like Chinese tacos, gua bao can be stuffed The filling in these meatballs is delicately seasoned with a surprising and refreshing crunch of the water with all kinds of fillings. The different textures and flavors—savory barbecued pork (or pork belly), sweet chestnuts and ginger. The sticky rice wrapping is lightly sweet and a perfect vehicle to create many peanut, and pickled mustard greens—come together in a symphony of flavors. Bet you can’t eat justone! decorative variations. People will wonder how to make these pretty treats.

Ingredients Directions Ingredients Directions 10 ounces Chinese pickled To prepare the Chinese pickled 2/3 cup glutinous rice In a bowl, cover the rice with water mustard greens mustard greens, wash in warm (sweet, round grain) (2 inches of water over the rice) and water several times to rinse off the 1 pound ground pork soak for at least 2 hours. salt and sour flavor. Cut the greens Grated carrot for garnish or Mix the pork with seasonings in a into julienne strips. In a medium parsley or cilantro bowl. Stir in only one direction to skillet over medium heat, add maintain the integrity of the meat, the cooking oil and the chopped Meat Seasonings until well blended. The mixture will greens. Add the sugar. Cook and 1 tablespoon sesame oil be sticky. stir 3 - 5 minutes, until the greens Drain the water from the rice and are soft. 3 tablespoons water 1 tablespoon cooking oil pour the rice into a shallow bowl. To prepare the buns, from frozen, 2 tablespoons soy sauce 3 tablespoons sugar, or Place cabbage leaves or parchment fill a large pot with 1 inch of water 1 tablespoon Chinese rice to taste paper on the bottom of a bamboo and bring to a boil over high heat. wine 1 package lotus leaf buns steamer. Place the buns in a steamer that or gua bao 1 tablespoon cornstarch fits over the pot and steam over Dip hands in a small bowl of water, medium to high heat according to 1/2 teaspoon salt then shape the meat mixture into package directions. Alternatively, 1/4 teaspoon black or white balls 1 1/2 - 2 inches in size. Variation place the buns on a microwaveable pepper Roll each meatball in the soaked Instead of rice, wrap the plate, cover with a damp paper 1 egg white sweet rice to coat evenly. Garnish meatballs in egg strips. See towel, and microwave 90 seconds, the top of each meatball with Shanghai Wonton Soup recipe or according to package directions. 1/4 cup green onion, finely minced grated carrot or leaf, if desired. on page 24 for egg strip 3 cups sliced barbecued To assemble the hamburgers, instructions. 1 cup water chestnuts, Arrange the meatballs in the pork or char siu open the bun and sprinkle with bamboo steamer. Bring a peanuts and powered sugar. Add finely minced (optional) 1 cup roasted peanuts, large pot of water to a boil the chopped mustard greens and 1 tablespoon ginger, finely crushed over high heat. Place the minced cilantro, then place the sliced steamer over the boiling 1/2 cup powdered sugar barbecue pork on water. Cover and steam the Equipment 1 bunch cilantro, chopped top. Add sweet meatballs for 15 minutes. and sour sauce, Steamer Sweet and sour sauce Remove from heat and (optional) if desired. Serve Small bowl of water to immediately. moisten hands when serve immediately. shaping balls 2 leaves of Chinese cabbage or parchment paper

32 33 Main Dishes Main Dishes

4321 Pork Short Ribs 4321排骨 4321 pái gŭ Ants Climbing a Tree 螞蟻上樹 Mă yĭ shàng shù Serves: 4 Serves: 4

Barbecue ribs aren’t just an American dish. This simple riblet recipe gives an Asian twist to barbecue This is a famous spicy dish from Sichuan Province. Its name comes from the pieces of minced meat and is great for parties or a quick dinner. The 4321 in the name represents the proportions of the four (the "ants"), which cling to the noodles and green onion (the "tree"). This is a very tasty dish to serve seasonings. Paired with rice or served on their own, these riblets are a favorite in our house and are over rice. sure to be a hit in yours. Pork and Marinade Directions Ingredients Directions 1/2 cup ground pork (about Marinate the pork. 2 pounds pork spareribs In a large stock pot, mix the sugar, 4 ounces) Soak the vermicelli noodles in cut with the bone about vinegar, soy sauce, and rice wine 1/2 tablespoon soy sauce water until soft (20 - 30 minutes). 1 inch in length. (Ribs together. usually come with about 3 1 teaspoon cornstarch Once soft, cut each bunch into 3 or Add the ribs to the pot and stir to - 4 inches of bone and are 1 teaspoon sesame oil 4 pieces and drain in a colander. coat them in the seasoning. sold in a slab, but you can Heat the oil in a wok or large skillet ask the butcher to cut them Heat on high until boiling. Additional Ingredients on high heat. Add the ginger, 3 bunches Chinese specifically for this recipe. Once the mixture begins to boil, garlic, and green onion. (Add the Separate them by cutting vermicelli (4.8 ounces), reduce the heat to medium. Stir hot chili paste for a spicier version). along the bone.) also known as mung bean occasionally to prevent burning. Stir on medium heat until fragrant noodles 4 tablespoons sugar Cook for about 20 minutes. (To (1 - 2 minutes). 2 tablespoons cooking oil 3 tablespoons apple cider make ahead of time, cook ribs until Add the pork to the pan. Stir until vinegar (white vinegar can this point, then put them aside and 1/2 tablespoon ginger, pork breaks apart and is no longer be used as a substitute) complete following steps when you peeled and finely minced pink, about 2 minutes. are ready to serve.) 2 tablespoons soy sauce 1/2 tablespoon garlic, finely Add the water, soy sauce, and minced 1 teaspoon Chinese rice After 20 minutes, pay close sugar to the pan. Heat until the wine (optional) attention to the pot (it can easily 1/2 tablespoon green liquid boils. burn at this point!). The sauce onion, thinly sliced Once the liquid boils, add the should be thick and syrupy, coating 1 tablespoon Chinese red noodles to combine all ingredients the riblets. When the sauce has chili bean paste (optional) and soak up the flavor. reduced to a syrup-like consistency, 2 cups of water (or chicken remove pot from heat. Stir well until the noodles turn stock) transparent and the water has been Garnish with broccoli or orange 2 tablespoons soy sauce absorbed, about 7 minutes. Once slices. 1/4 teaspoon sugar no liquid remains, take the pan Garnish off the heat. 2 teaspoons sesame oil 1 tablespoon green onion, Sprinkle with thinly sliced garnishes. Serve immediately. Black pepper

34 35 Main Dishes Main Dishes

Barbecue Pork Fried Rice 叉燒炒飯 Chā shāo chăo fàn Pan-Fried Noodles 兩面黃 Liăng miàn huáng Serves: 2 Serves: 4

Fried rice is a crowd pleaser, and it has the added bonus that it can be served with leftovers in the freezer This is a dish with egg noodles. Restaurants deep-fry these noodles, but at home, we lightly or refrigerator. In fact, for fried rice it’s better to use leftover rice, since leftover rice is drier than fresh. pan-fry them until crispy. This vegetarian version includes Chinese napa cabbage, which is in the same family as broccoli, and therefore rich in antioxidants. Ingredients Directions 2 large eggs Be sure to chop the onions and Ingredients Directions Place the rolls of egg noddles in 1/2 teaspoon salt pork before starting to cook. 3 rolls of egg noodles (8 ounces) boiling water and cook about 2 In a small bowl, beat the eggs with 5 tablespoons cooking oil, minutes. Drain, rinse in cold water, divided the salt. 4 cups Chinese Napa cabbage, white stems and and shake off the excess water. 1 cup green onion or Heat 2 tablespoons of the oil in leaves divided Heat a nonstick pan, add 1 scallions, chopped a wok over medium heat for 1 1/2 cup fresh mushrooms or tablespoon oil, and toss the minute. 1/2 cup frozen peas (or dried shiitake mushrooms noodles in the pan until coated corn or mixed vegetables) Pour in the beaten eggs and stir (dehydrated), sliced with oil. 2 cups leftover cooked rice until they are almost firm but not 1/2 cup baby carrot, sliced Let the noodles settle and fry. Stir (1 or 2 days old) hard, about 1 minute. 1/2 cup baby corn in one direction occasionally until 1/2 cup barbecued pork, Remove the eggs from the wok the bottoms of noodles are lightly 1 box fried tofu (12 (char siu) diced and set aside. browned. ounces), sliced 3 tablespoons soy sauce Clean the wok and add 3 1 green onion, chopped Turn the noodles over and fry the White or black pepper tablespoons oil over medium heat other side until crispy and golden 2 tablespoons oil, divided (optional) for 1 minute. brown. Transfer to a platter, cut in 1 teaspoon cornstarch in 2 Add the green onion and cook for half, and keep warm. tablespoons water 1 - 2 minutes, until softened and Place 1 tablespoon of oil and translucent. Salt, to taste green onion in a pan, then cover Add the frozen vegetables and for 1 minute to generate an aroma. stir-fry for 2 minutes, then add the Add the cabbage stems, carrots, rice. Break up the rice, adding a mushrooms, corn, and fried tofu. little water if necessary, and cook Cook for 2 minutes. Add the for another minute. remaining cabbage leaves and cook for an additional 3 minutes. Add the barbecued pork and heat through. Add the cornstarch mixture to thicken the liquid. Add soy sauce and stir to mix well. Place the stir-fried vegetables on Add the cooked eggs and stir to top of the pan-fried noodles. combine, breaking up the egg to distribute evenly. Add pepper to NOTE: You can also make taste. meat or seafood with vegetables as the topping. Serve immediately.

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Rice - White Rice 白飯 Bái fàn and Brown Rice 糙米飯 Rice Noodles 米粉 Mĭ fěn Cāo mĭ fàn Serves: 2 - 4 Serves: 2 - 4: 2 servings as a main dish or 4 servings as a side dish Rice is the staple food of over half the world’s population. In Chinese rice is called 米 mi. When cooked it Rice noodles are a southern Chinese dish, popular in Fujing Province and Taiwan. They are made from is called 飯 fan. White rice, produced in the US, is usually fortified with vitamins and minerals. Vitamin B1 rice flour and are gluten free. This rice noodle dish includes fresh vegetables. Cabbage, like broccoli, is (thiamine) was the first vitamin discovered, isolated from rice husk. It was discovered by Christiaan Eijkman, in the Brassica family and contains antioxidants. Carrots, squash, and zucchini are rich in vitamins A, B, who received the 1929 Nobel Prize in Physiology or Medicine for his contributions to the discovery of and C, and contain fiber. A light sauce preserves the vegetables' beautiful color. antineuritic vitamins. Rice does not contain gluten and is suitable for those on a gluten-free diet. Ingredients Directions Ingredients Directions 1 package rice noodles Soak the rice noodles in cold water 2 cups white rice, Cooking in a Pot (14 - 17.5 ounces) for 10 minutes, then transfer to all short grain or long grain White rice: 2 tablespoons oil, divided a cutting board and make 2 cuts or 1 cup short grain and 1 horizontally. Put 2 cups rice and 2 1/2 cups water 2 stalks green onion, cup long grain in a pot and boil for 5 minutes. shredded Heat a frying pan (or wok) and add or Reduce heat to very low and 2 cups green cabbage, 1 tablespoon of oil and the green 2 cups brown rice, simmer 30 minutes. Turn off the julienned onion for 1 minute, covered. Add all short grain or long grain heat and leave covered for 10 - 15 cabbage, carrot, and salt, and stir- 1 teaspoon salt or 1 cup short grain and 1 minutes. fry for 2 minutes. Add squash and 1 cup carrot, julienned cup long grain Brown rice: stir-fry for 1 minute. Add zucchini 2 1/2 cups water Put 2 cups of brown rice and 3 1 small yellow squash, and stir-fry 1 more minute. Set cups of water in a pot, soak for 30 julienned aside, uncovered. NOTE: Cooked short (or - 60 minutes, then heat to boil for 1 small zucchini, julienned Fry the rice noodles in frying medium) grain rice is very 5 minutes. Reduce heat to very low 1 roasted chicken breast, pan (or wok) with 1 tablespoon sticky, so to make rice and simmer 30 minutes. Turn off shred by hand or cut into oil and toss to coat the noodles. with an ideal texture, we the heat and leave covered for 20 strips Add the chicken and toss for 1 recommend using 1 cup minutes. more minute, then add broth and of short grain and 1 cup of 1/2 cup chicken broth with stir 2 minutes (or until liquid has long grain rice. Cooking in a Rice Cooker 1 or 2 tablespoons of soy evaporated). Follow the instructions that come sauce, mixed well If you're going to cook a with the rice cooker. Combine vegetables and noodles. lot of rice, you may want Vegetarian Version Toss until mixed. Transfer to a to buy an electric rice White rice: Replace the chicken platter and serve. cooker, which will cook rice Put 2 cups of rice and 2 1/2 cups with scrambled eggs perfectly and keep it warm water in the rice cooker. Place 1/4 and shredded shiitake and tasty for several hours. cup water in outer layer and turn mushrooms and use on. Cook 30 minutes. vegetable broth. This photo is the original model from the Tatung Brown rice: NOTE: Company, which still Put 2 cups of brown rice and 2 1/2 Celery and bean sprouts manufactures rice cookers. cups water in the rice cooker. Soak also go well with this dish. It takes 30 - 60 minutes for one hour. Place 1/4 cup water for most rice cookers to in the outer pot, and cook for 45 complete cooking. minutes. Turn off the rice cooker and leave covered for 10 - 15 minutes.

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Fish in Tomato Sauce 茄汁魚 Qié zhī yú Honey Walnut Shrimp with Fruit 水果核桃蝦 Serves: 6 Shuĭ guŏ hé táo xiā Serves: 6

This fish has a light sweet and sour flavor, and it is delicious served with rice. Cooking fish can be Crispy shrimp coated in a creamy sweet dressing with candied walnuts. This dish can be prepared ahead intimidating, but this recipe comes out perfectly every time. of time; just quickly stir-fry the shrimp when your guest arrives. You can also add seasonal fruit for a splash of color. Ingredients Directions 1 to 1 1/2 pounds flounder Mix the seasonings and set aside. Ingredients Directions fillet, or other firm white 1 pound shrimp Cut the fish fillets into 1/4 inch Candied Walnuts fish thick slices. Place the slices into 1/2 teaspoon salt Gently wash the walnuts and add 1 1/3 teaspoon salt a bowl with salt, cooking wine, 1 tablespoon cornstarch or cup of cold water. Boil, drain, and 1/2 tablespoon cooking egg white, and cornstarch. Stir to potato starch (for coating set aside. wine or sherry blend the ingredients, then let rest the shrimp) Place 1 cup water and the sugar 1 egg white to marinate 30 minutes or longer. 1 can Dole pineapple in a pot and boil until the sugar is Meanwhile, cut up the vegetables dissolved. 1 tablespoon cornstarch chunks (20 ounces), in and have all the ingredients ready heavy syrup Add the walnuts to the sugar-water 1 tablespoon plus 1 cup oil to add to the stir-frying step. for frying 1 cup fresh strawberries, mixture and boil for 15 minutes on Add 1 tablespoon oil to the fish cut into chunks medium heat until the sugar water 1 small onion, cut into bite- mixture and stir to blend before becomes syrupy. Turn off the heat size pieces 3 fresh kiwi (soft ones), frying. This step helps the slices to peeled and cut into chunks and soak walnuts in the sauce for 2 tomatoes, cut into separate easily during frying. 10 - 15 minutes. Drain and place eighths Cooking oil Heat the wok over high heat and the walnuts on wax paper to cool. 1/4 cup frozen peas add 1 cup oil. When the oil is Candied Walnuts Dish 2 green onions, cut into sizzling, add the fish and fry for 10 1 cup walnut halves Peel and devein the shrimp. Rub bite size pieces (optional) minutes, or until golden brown. 2 cups water with salt for a few minutes then Remove the fish and place on a rinse and pat dry. Seasonings plate with a paper towel to drain. 2/3 cup granulated sugar 3 tablespoons ketchup Coat the shrimp with the cornstarch Carefully pour the excess oil into Sauce and place in the refrigerator for at 6 tablespoons water a clean dry bowl, leaving about 1/2 to 2/3 cup mayonnaise least 30 minutes. 3 tablespoons sugar 1 tablespoon of oil in the wok. (prefer Kewpie brand) Drain the juice out of the canned 2 tablespoons apple cider Reheat the wok and add the 2 tablespoons honey (don’t pineapple and dry the pineapple vinegar onion until fragrant, about need if using Kewpie with paper towel. 1/2 teaspoon salt 1 - 2 minutes. Add the tomato mayonnaise) Cut the strawberries and kiwi 1/2 teaspoon sesame oil and frozen peas, stir-fry for 1 tablespoon lemon juice into chunks. Keep fruit in the about 2 minutes, then add the (optional) 1 teaspoon cornstarch refrigerator until ready to serve. seasoning mixture. Heat the oil in a wok over high heat Add the fried fish slices back to the and fry the shrimp until it turns wok. Bring to a boil, and add green pink and gains a golden coating. onion. Stir to mix and heat through, Remove from the wok. about 30 seconds. In a bowl, stir together the sauce Serve immediately. and toss with the shrimp and fruit. Transfer to a serving plate and garnish with the candied walnuts. 40 41 Desserts Desserts

Almond Tofu 杏仁豆腐 Xìngrén dòufu Chinese New Year Red Bean Cake 紅豆年糕 Serves: 5 Hóng dòu nián gāo Serves: 12 Chinese meals typically end with fruit rather than with a sweet because Chinese kitchens have The Chinese word nian means both "sticky" and "year." The word gao means both "cake" and "tall." not traditionally been equipped with Western ovens. This light and modern Chinese desert is perfect People eat during Chinese New Year to encourage promotion or prosperity in the coming year. after a heavy meal. According to legend, this sticky sweet dessert is offered to the domestic Kitchen God, who reports to the emperor of the heavens, describing the activities of each household over the past year. The dessert is Ingredients Directions offered so that the Kitchen God's mouth will get stuck from the sticky sweetness, and he will only speak 1 cup cold water Place 1 cup of cold water in a sweat words in his annual report. This is a “must eat” dessert during the Chinese New. 2 envelopes unflavored small sauce pan. Add gelatin and gelatin stir until dissolved. Heat on low Ingredients A Directions constantly stirring. 3/4 - 1 cup sugar, to taste 1 bag glutinous rice flour Preheat the oven to 365°F. (16 ounces) or sweet rice 3 cups milk (skim or any % Add sugar and stir until dissolved. Grease a 9 x 13 inch baking pan flour milk will do, but the higher Turn off heat. Add 1 cup milk and and dust with a thin layer of flour. %, the creamier) mix well. Mix all ingredients A together. 3 - 4 teaspoons pure Transfer to a bowl or casserole dish Put 2/3 of the batter into the baking almond extract and add 2 more cups milk, then add the almond extract. pan. 1 can fruit cocktail (15 ounces) in fruit juice or your Mix well and put into refrigerator Bake for 20 minutes, then remove favorite fresh berries for a few hours to become jello- from oven and spread the red bean like. 1 cup vegetable oil paste on top of the batter. Avoid 1 1/2 cups sugar (white or spreading the red bean paste Cut into 1-inch squares and serve brown) along the edge of the pan. with fruit cocktail or fresh berries. 2 cups milk Put the remaining batter on top of 3 eggs the red beans. 1 teaspoon baking powder Sprinkle the roasted sesame seeds evenly on top. 1 teaspoon vanilla extract Bake another 40 minutes or Ingredients B until a toothpick comes out 1 can or bag of red bean clean when inserted into the paste (18 ounces) center of cake. Two choices of topping: Cool the pan on a wire Handful of white or black rack. roasted sesame seeds or Serve warm or cold. 1/2 cup of sliced blanched almonds and 1/2 cup coconut flakes

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Egg Custard Tarts 蛋塔 Dàn tă Eight Treasures Sweet Rice 八寶飯 Bā băo fàn Serves: 12 Serves: 10

This baked custard tart was introduced in Hong Kong in the 1940s Eight treasures rice is traditionally served during Chinese New Year celebrations and festival banquets. from Portugal. It is a popular item on the cart, which is The eight treasures are actually eight different kinds of dried fruits and candied seeds. You can customize associated with . Dim sum is prepared with bite- your ingredients. sized portions of food served in steamer baskets or on small plates. Ingredients Directions Ingredients for Crust Directions 3 cups sweet rice Put the rice and water into a micro- 1 stick unsalted butter, Preheat the oven to 375°F. 3 cups water waveable dish and soak 2 hours. softened Mix and knead the crust ingredients 1/2 cup sugar or brown Cover the dish and place in 4 ounces plain cream into a dough. The dough should be sugar a microwave. Cook on high 5 cheese slightly moist, not dry. 1 tablespoon butter plus minutes then let it rest 4 minutes. 1 cup all-purpose flour Mix the custard ingredients well more to grease bowl Microwave another 3 - 5 minutes 1 can oil spray and pour through a strainer into a 8 Treasures: Your choice of on high or until done. Check to see medium bowl. any or all of the following if the rice is cooked through. If the Ingredients for Custard rice is still crunchy, microwave a Gently spray the tart molds with oil Candied lotus seeds 1/2 cup sugar minute at a time until done. spray. Dried red dates Add the sugar and butter promptly 2 eggs Black raisins Divide the dough into 12 balls, and stir to blend. Taste the rice to 1 cup milk (prefer whole (about 1 ounce each), then press Golden raisins milk but 2% is fine) make sure it’s not too dry. If it is the dough into the tart molds. Start Candied red or green dry, add a little warm water. 1 teaspoon vanilla extract from the center pushing the dough cherries Brush butter on the bowl and up the sides. Be careful not to Dried pineapple slices decorate with fruit, then gently make the crust too thin. The dough Candied winter melon layer half the rice over the fruit. should be flat on the bottom of the Dried kiwi slices mold for maximum custard-holding Make a well in the center of the capacity. Dried papaya slices rice and put in the red bean paste. 1 cup red bean paste Top with the rest of the rice. Pour the custard mixture into a milk Heat the steamer with boiling water creamer (for ease of pouring) then Syrup over high heat. Place the bowl in into the tart molds to 3/4 full. The 2 tablespoons sugar custard will expand when cooking. the steamer and cover with steamer 1 cup boiling water lid. Steam for 30 minutes or until Bake for 35 - 40 minutes or until 2 tablespoons cornstarch the rice is soft. golden brown and a toothpick mixed with 1 tablespoon comes out clean. Remove from the steamer. water Place a serving plate on top of the bowl and carefully flip the NOTE: When assembling dishes so the bowl is on top. the dessert, choose a Gently remove the bowl from the serving bowl that fits inside rice mixture. the steamer comfortably and that can withstand the Syrup: Cook the sugar in the boiling heat of steaming. water and stir until dissolved. Add the cornstarch mixture. Stir until thick and pour evenly on top. Serve warm. 44 45 Desserts Desserts

Red Bean Mooncakes 紅豆酥 Hóng dòu sū Red Bean Turnover 紅豆派 Hóngdòu pài Serves: 12 Serves: 9

Red bean paste is commonly used in Chinese sweets. These delectable desserts are a special treat and Using store bought pastry sheets, you can easily make this dessert are traditionally made for the Moon Festival in the fall. Store-bought mooncakes are made in fancy at home. It requires only a short amount of time and doesn't make molds. This version can easily be shaped by hand. a mess. Your guest will enjoy this delightful sweet!

Ingredients Directions Ingredients Directions Crust Preheat the oven to 375°F. 1 box (2 sheets) Preheat the oven to 350°F. Pepperidge Farm Puff 1 stick unsalted butter, Shape the red bean paste into 12 Lightly sprinkle flour on the table. softened Pastry Sheets, thawed balls, about 1 tablespoon each and Take out the thawed pastry sheet 3 ounces plain original set aside. and unfold the sheets. cream cheese, room In a medium bowl, add the butter, temperature Gently roll the whole pastry sheet a cream cheese and flour. Mix until few times. 1 cup all-purpose flour just blended (be careful not to over mix). Spread a little flour on your Use a knife or pizza cutter to cut Filling work surface, and knead lightly. the sheets, making 9 rectangles per 1/4 cup flour 4 ounces red bean paste The texture of the dough should sheet. be slightly moist—not dry, but also 1 bag of red bean paste Place 1 tablespoon of red bean Garnish not sticky. (14 ounces) paste in the center of each Black or white sesame 1 egg yolk Divide the dough into 12 pieces rectangle. seeds (1 ounce each) and roll each of 1 tablespoon water Fold the pastry diagonally and 1 egg yolk, lightly beaten them into a ball. Flatten each ball Black sesame seeds for press to seal the edges. of dough on your palm into a garnish Use a fork to crimp the edges. round disc. Place each turnover on a baking Place a red bean paste ball into sheet. the center of the flattened dough round and wrap the dough around Mix the egg yolk and water to the red bean paste ball, shaping make an egg wash. Brush each with fingers to make a larger ball. turnover with the egg wash. Arrange the pastry balls on a lined Sprinkle black sesame seeds baking pan. on top of each turnover. Brush the balls with Bake in the oven for 18 - 20 egg yolk and sprinkle minutes or until golden. sesame seeds on top. Bake for 25 - 30 minutes until lightly golden brown.

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