Chinese Fried Rice Serves 4 3 tablespoons vegetable oil, divided 3 large eggs, beaten 4 oz. Chinese bacon (lop yok) , diced (or you can substitute with slab bacon ) ​ ​ ​ ​ 1 medium onion minced or ¾ minced onion 2 teaspoons garlic, minced ½ cup carrots, finely diced ½ teaspoon sugar ¼ cup frozen green peas 1-2 tablespoons light soy sauce 1 tablespoon Chinese rice wine (also called Chinese Shao Xing) 2 teaspoons *XO sauce (see note) 4 cups day-old cooked rice 2 sprigs scallions, chopped 1. Heat wok over high heat until hot but not smoking. Add 2 tablespoons oil, swirl and tilt wok to coat bottom and sides of the wok. Heat oil for a couple of seconds. Pour beaten eggs into it and cook until eggs are set. Transfer to board and cut into strips. Set aside. 2. Pour remaining 1 tablespoon oil to wok. Swirl and tilt wok again to coat wok. Heat for a couple of seconds. Add bacon and stir-fry for a few seconds. Add onions and stir fry for a minute or two until tender. Add carrots and sugar, cook for another minute. 3. Add green peas, light soy sauce, rice wine and XO sauce. Cook and stir over medium heat for a few seconds. 4. Add rice and scallions. Fold and stir rice with mixture to blend well. Add strips of omelet back. Serve hot with Stir Fried Shrimp. ​ *XO sauce is a seasoning sauce made from a variety of ingredients- from shrimp, dried scallops, fermented soy bean and aromatics like ginger, garlic or shallots and red chili. It used widely to punch up flavors in stir-fries. Hudson Table: Chinese Takeout Stir-Fry Shrimp Serves 4-6 1 pound medium shrimps, peeled and deveined 1 teaspoon kosher salt 1 egg white 2 teaspoons cornstarch 1 cup peanut oil or canola oil 1 teaspoon sugar 2 teaspoons Chinese rice wine or dry sherry 1 teaspoon sesame oil Cornstarch slurry: 1 teaspoon cornstarch mixed with 2 tablespoons water 1. Put salt, egg white, cornstarch in a small bowl. Whisk until mixture is slightly foamy and cornstarch is dissolved. Toss with shrimp and allow the mixture to marinate for at least 15 minutes. 2. Add oil to wok or a large deep sauté pan. Heat until oil shimmers (about 280°F). Cook shrimp until they turn pinkish and curl like the letter “C”. Set shimp aside. 3. Pour all but 2 tablespoons of oil from wok. Heat wok to medium- high. Add the shrimp, sugar and salt. And quickly stir- fry. 4. Add Chinese rice wine and sesame oil. Continue to stir-fry, moving the shrimp across the pan. 5. Add cornstarch slurry and stir until if forms a fairly thick and shiny glaze. Serve immediately. Stir- Fried Chinese Broccoli with Sesame and Garlic Serves 4 1 pound Chinese broccoli (gai lan), trimmed 3 tablespoons stock ½ teaspoon salt ¼ teaspoon sugar 1 tablespoon vegetable oil 2 tablespoons finely minced garlic, about 3-4 cloves 2 tablespoons oyster sauce 1 tablespoon light soy sauce 1 tablespoon sesame oil 1. Put broccoli in a colander and rinse. Shake excess water off. 2. Put broccoli in wok. Stir in salt, sugar and stock. Cover and cook for 2 minutes. Take broccoli out and set aside. 3. Add oil and garlic to wok, sauté on low heat. Do not brown garlic. Add oyster sauce, soy sauce and sesame oil. 4. Return broccoli to wok. Stir-fry for 2 minutes more. Serve immediately. Hudson Table: Chinese Takeout Fried Vermicelli Nest with Pepper Beef in Black Bean Sauce Serves 6 1 tablespoon black bean paste 2 tablespoons oyster sauce 2 teaspoons soy sauce 1 teaspoon sugar 1 teaspoon Chinese rice wine 1 teaspoon cornstarch 2 tablespoons vegetable oil ½ pound beef sirloin, sliced into ½-inch thick strips 1 teaspoon black pepper 1 small red bell pepper, cored cut into ¼ -inch thick strips 1 small green bell pepper, cored cut into ¼ -inch thick strips 1 medium onion, cut into ½- inch strips 2 cloves garlic, minced 1 red chili, seeded and chopped (optional) 2 sprigs scallions, chopped 2 (4 oz.) dried mung bean thread noodles, or cellophane vermicelli noodles 6 cups of vegetable oil 1. In a small bowl combine: black bean paste, oyster sauce, soy sauce, sugar, Chinese rice wine and cornstarch. Set aside. 2. Heat wok for on high heat for less than a minute, add oil and swirl and tilt wok to coat bottom and sides of the wok. Heat for 30 seconds or until oil just begins to smoke. Add the beef spreading them evenly so all pieces touches the sides. Allow beef to sear briefly. Lower heat to medium. Sprinkle black pepper and stir-fry for 2 minutes. Take beef out and set aside. 3. Add bell peppers and stir –fry for 2 minutes. Remove and set aside. 4. Put the minced garlic and ginger and stir -fry for less than a minute. Add the sauce and bring to a boil, stirring constantly until the sauce thickens. Return the beef and bell pepper to the wok. Stir. Shut off heat while you fry noodles. 5. Frying noodles: Fill a deep pot with oil. Heat oil until temperature registers ​ 360°F. (It is important that your oil is hot so noodles puff beautifully) 6. Fry one noodle nest at a time (the noodles will puff 3 times their size when they ​ are fried). Carefully lower nest of vermicelli into the hot oil, they will puff ​ immediately, use a spider or slotted spoon to lift out noodles. Set them over a pan with paper towels. Continue and finish the rest of the noodles. Transfer noodles to serving platter. Reheat beef and pour over noodles. Serve immediately. Hudson Table: Chinese Takeout Caramelized Banana Spring Rolls Serves 4 3-4 ripe bananas, cut in half crosswise. 8 wonton wrappers ¼ cup brown sugar ⅛ teaspoon Chinese five spice mix Oil for frying Caramel Sauce: 1 cup sugar 4 tablespoons water 2 tablespoons light corn syrup ½ cup heavy cream 2 tablespoons butter 1. Preheat ½ inch of oil to 350°F in a saucepan or a deep fryer. 2. Set two small bowls side by side, one with a scoop of brown mixed with the five spice, one with water. Separate the wonton wrappers, one per half banana. 3. Place one piece of banana in a wrapper. Sprinkle with about 1 teaspoon of brown sugar mixture. 4. Spread water all over the edges of the wrapper and roll it up like a burrito, sealing the ends by folding and pushing the dough together with your fingers. 5. If a halved banana is too long, trim the edges to fit the dough. Prepare all the banana pieces before frying. 6. Fry one or two at a time, carefully turning to brown evenly on all sides (if you are frying in a saucepan). For deep fryer: Just throw the banana spring rolls and let it brown. 7. Remove from oil and drain; slice rolls in half on the bias. Serve warm. For the Caramel Sauce: 1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. Increase the heat to medium-high, and bring to a boil. 2. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn. 3. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds. 4. Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. 5. Stir the mixture with a spatula scraping the sides of the pot and combining all the ingredients, being careful not to burn yourself. 6. Add the butter and stir until combined. Let cool for a few minutes and then serve warm. Hudson Table: Chinese Takeout .