EVERYDAY CHINESE AMERICAN COOKING

A Meal Plan, Shopping List & Recipes For Real Life

A CHINESE AMERICAN FAMILY GUIDE www.chineseamericanfamily.com Welcome! Let’s Get Started!

Cooking Chinese food at home is a great way to bring Chinese culture into your family’s weekly routine here in the United States.

This is a guide to everyday Chinese American cooking for real life, meaning you can cook these dishes in 45 minutes or less, using a well-stocked pantry and common ingredients from the grocery store, with a toddler hanging on your leg.

Authentic flavors, prepared simply and easily. That’s what you’ll get with the meal plan, shopping list and recipes in this guide.

This starter kit helps you prepare five dishes, perfect for a single dinner with friends or for spreading throughout the week. So, what’s on the menu?

Chicken and Mushroom Soup, Yardlong Beans with Ground Pork, Fish, Kung Pao Chicken and Coconut Dessert Soup. Yum!

Love what you find in this guide? You can find much more in the Everyday Meals section at chineseamericanfamily.com.

Here we go! The Magic of a Well-Stocked Chinese Pantry

Here in the United States, the availability of ingredients remains a barrier to easily cooking Chinese food at home. While most chain grocery stores now carry at least a basic selection of Chinese produce and sauces, filling a complete shopping list still requires a trip to Chinatown or a Chinese market.

People frequently tell me they don’t cook more Chinese food at home simply because they don’t have the time. Many families buy their groceries at the local Safeway or Trader Joe’s, with perhaps a Costco run added in, but don’t have time to shop for an extra set of ingredients specifically for Chinese cooking.

The key to making Chinese home cooking convenient and spontaneous is a well- stocked Chinese pantry, supplemented by fresh ingredients commonly available at your local chain grocery store.

Get started with the tools on the next page. First, there’s a shopping list of pantry staples to buy from a Chinese market. And second, there’s a shopping list of companion ingredients that you can find at any major American grocery store.

By following this approach, you’ll have what you need to cook all the recipes in this guide. What’s better, it’s a path toward enjoying delicious Chinese meals at home without upsetting the rhythms of your weekly family errands.

Want more? Download an expanded shopping list to completely stock your pantry with Chinese cooking essentials at chineseamericanfamily.com.

For more cooking tips, visit chineseamericanfamily.com Page 2 Chicken and Mushroom Soup | Yardlong Beans with Ground Pork Shopping List Sweet and Sour Fish | Kung Pao Chicken | Coconut Dessert Soup

From Chinatown

q Light q Shaoxing Wine q

q Toban Djan q Chili Sauce q Clear Rice

q Black q Dried Mushrooms q White Pepper

q Water Chestnuts q Rock Sugar q Tapioca Pearls

From Your Local Grocery Store Odds & Ends q 1 pound chicken breast q Cornstarch q 1 pound white fish (ex. tilapia) q Sugar q ½ pound ground pork q Salt q 5 eggs q Flour q 5 cups chicken stock q Vegetable Oil q 1 cup milk q 1 ½ cups coconut milk q ¾ cup unsalted peanuts q 1 pound baby spinach q 1 pound string beans (or yardlong beans) q 1 red bell pepper q 1 clove garlic q 6 green onions q 1 piece ginger q 3 pounds jasmine rice Chicken and Mushroom Soup

This hearty soup is as comforting as food can get, the perfect antidote for a cold morning or a lingering illness. It’s both rich and silky, with satisfying slices of chicken and Chinese mushrooms balanced with wisps of egg white blended into the depths of a pleasing chicken broth base. It only takes a few minutes to prepare, making it ideal when you’re in the mood for a substantial breakfast or light dinner.

From Your Chinese Pantry 9 dried Chinese mushrooms 1 teaspoon sesame oil

You Add 2 tablespoons cornstarch 4 egg whites, beaten 1 teaspoon salt 3 ½ ounces chicken breast 3 ½ cups chicken stock 1 green onion, chopped

Makes: 4-6 servings Prep Time: 30 minutes | Cook Time: 10 minutes

For more cooking tips, visit chineseamericanfamily.com Page 4 Instructions For more cooking tips, visit chineseamericanfamily.com

1 2

Soak the dried Chinese mushrooms in hot water for Combine the cornstarch with 2 tablespoons of 30 minutes. Squeeze out excess water, remove the water, beat the egg whites and thinly slice the stems and thinly slice. chicken. Add 1 teaspoon of the cornstarch mixture, 1 teaspoon of the egg whites and a pinch of salt to the chicken. Stir the remaining egg whites and the cornstarch mixture together until smooth.

3 4

Bring the chicken stock to a boil in a large pot. Add Return to a boil, then very slowly and while stirring the chicken and return to a boil, then add the constantly, pour the egg white and cornstarch mushrooms and salt. mixture into the pot.

5 6

As soon as the soup has thickened, add the sesame Ladle into bowls, sprinkle with green onions and oil. serve immediately. Yardlong Beans with Ground Pork

This satisfying dish of Chinese yardlong beans seasoned with spicy ground pork checks all the boxes for a weeknight family meal. It’s quick to make, requires only a few ingredients and makes great leftovers. Grab a bunch of dark green yardlong beans at the Chinese market if you’re nearby, or substitute green string beans from your local supermarket.

From Your Chinese Pantry 1 tablespoon soy sauce 1 tablespoon dash of white pepper 2 tablespoons toban djan

You Add ½ pound ground pork 1 teaspoon ginger 1 pound yardlong (or string) beans 3 green onions, sliced 1 teaspoon garlic

Makes: 4 servings Prep Time: 10 minutes | Cook Time: 20 minutes

For more cooking tips, visit chineseamericanfamily.com Page 6 Instructions For more cooking tips, visit chineseamericanfamily.com

1 2

Combine the ground pork, soy sauce, ginger, Remove the ends of the beans, then cut them into Shaoxing and white pepper in a bowl. Set 1/2″ pieces. You can gather the beans into handfuls, aside while you prepare the beans. then cut many at the same time.

3 4

Heat 1 tablespoon of oil in a pan over high heat. Add Reheat the pan over high heat, then add the green the beans and, stirring frequently, fry for 10 minutes onions, ground pork and toban djan. Cook until just until all sides are blistered. Set aside in a bowl. browned on the outside.

5 6

Add the garlic and beans to the pork. Stir until Serve immediately with white rice. combined and warmed through. Sweet and Sour Fish

There’s more to sweet and sour Chinese dishes than what you’ll find under the bright fluorescent lights of the mall food court. In fact, the sweet and sour genre here in America is derived from a Cantonese recipe that’s enjoyed throughout China. In its native form, sweet and sour dishes marry a tangy vinegar acidity with a light sweetness that’s irresistible and, fortunately for all of us, easy to make at home.

From Your Chinese Pantry 1 ½ tablespoons Shaoxing wine 2 tablespoons light soy sauce 2 tablespoons clear rice vinegar ½ teaspoon chili sauce ½ teaspoon sesame oil

You Add 1 pound white fish (ex. tilapia) ½ teaspoon salt 1 egg ¼ cup flour oil for deep frying ½ teaspoon ginger 1 green onion ½ cup chicken stock 1 tablespoon sugar 1 red bell pepper 1 tablespoon cornstarch

Makes: 4 servings Prep Time: 20 minutes | Cook Time: 20 minutes

For more cooking tips, visit chineseamericanfamily.com Page 8 Instructions For more cooking tips, visit chineseamericanfamily.com

1 2

Cut the fish into 1 inch wide strips and marinate with Blend the egg, flour and a little water to create a the salt and 2 teaspoons of Shaoxing rice wine. batter with the consistency of heavy cream. Drain Refrigerate while you finely chop the ginger and the fish pieces, then coat with the batter. green onion, and cut the bell pepper into 1 inch squares.

3 4

Fill a wok or small pan with 1 inch of oil, then heat to Reheat the wok with 1 tablespoon of oil over high 350 degrees. Deep fry the fish pieces in batches for heat. Stir fry the green onion and ginger until 3 minutes until golden brown, flipping halfway fragrant. Add the remaining Shaoxing rice wine, through. Remove the fish pieces from the oil and chicken stock, soy sauce, sugar, rice vinegar, chili drain on a plate covered with paper towel. sauce and bell pepper, then bring to a boil.

5 6

Combine the cornstarch with 2 tablespoons of water Arrange the fish pieces on a serving plate, ladle the to form a paste. Add the mixture to the sauce, then sauce and bell pepper mixture over the top and return to a boil until thickened. drizzle with the sesame oil. Serve immediately with white rice. Kung Pao Chicken

Usually sweetly redolent in a gloopy sauce at the restaurant, making a homestyle kung pao chicken produces a nuanced set of hot-and-sour flavors from the combination of chili sauce, black rice vinegar, garlic and ginger. Once you perfect this version with chicken, you can pair the sauce with your favorite combinations of seafood, pork and vegetables.

From Your Chinese Pantry 3 tablespoons light soy sauce 3 tablespoons Shaoxing wine 2 teaspoons sesame oil ¾ cup water chestnuts, thinly sliced 1 teaspoon chili sauce 1 teaspoon black rice vinegar

You Add 10 ounces chicken breast 1 tablespoon cornstarch 3 tablespoons oil 1 pound baby spinach ½ teaspoon salt 3 garlic cloves, finely chopped ¾ cup unsalted peanuts 1 green onion 1 tablespoon ginger, chopped 1 tablespoon sugar ¼ cup chicken stock

Makes: 6 servings Prep Time: 20 minutes | Cook Time: 20 minutes

For more cooking tips, visit chineseamericanfamily.com Page 10 Instructions For more cooking tips, visit chineseamericanfamily.com

1 2

Cut the chicken into 1/2 inch cubes. Place the cubes Heat a pan over high heat and add 1 teaspoon of in a bowl with 2 tablespoons of the soy sauce, 2 the oil. Stir fry the spinach, salt, 2 teaspoons of the tablespoons of the rice wine, 1 teaspoon of the garlic and 2 teaspoons of the rice wine, turning sesame oil and 2 teaspoons of the cornstarch. Toss constantly, until the spinach becomes limp. Remove lightly and marinate in the refrigerator for 20 the spinach from the pan and arrange in a circle on minutes. a platter.

3 4

Dry fry the peanuts in the pan over medium heat Stir fry the remaining oil, garlic, green onion, ginger, until lightly browned, then remove. Reheat the pan chili sauce and water chestnuts for 30 seconds. over high heat and add 1 tablespoon of oil. Stir fry Combine the sugar, black vinegar, chicken stock and the chicken until the meat is cooked through. the remaining soy sauce, rice wine, sesame oil and Remove from the pan, drain and wipe out the pan. cornstarch. Add this mixture to the sauce and simmer until thickened.

5 6

Add the cooked chicken and the peanuts. Toss Transfer to the center of the platter and serve lightly to coat with the sauce. immediately. Coconut Dessert Soup

This delicious coconut soup is a contemporary riff on traditional Chinese dessert soups (known collectively as tong sui in Cantonese) typically made from ground red beans, sesame seeds or walnuts. This version is super-tasty, easy to make and can be something of a blank canvas for mix-ins as varied as fresh mango, cooked taro or peanuts.

From Your Chinese Pantry 3 ½ ounces Chinese rock sugar ½ cup tapioca pearls

You Add 1 cup milk 1 ½ cups coconut milk 2 ½ cups water

Garnishes like fresh mango, cooked red beans, cooked taro or peanuts

Makes: 4-6 servings Prep Time: 5 minutes | Cook Time: 30 minutes

For more cooking tips, visit chineseamericanfamily.com Page 12 Instructions For more cooking tips, visit chineseamericanfamily.com

1 2

Combine the milk, coconut milk and rock sugar in a Bring the water to a boil. Reduce to low, add the pot and bring to a boil. Reduce to low and simmer tapioca pearls and, stirring constantly, simmer for 10 for 10 minutes. Remove from the heat, cover and let minutes. At this point, you’ll still see the white sit for 10 minutes until the rock sugar is fully centers of the tapioca pearls. dissolved.

3 4

Remove from the heat, cover and let sit for 20 Add the tapioca mixture to the milk mixture. minutes until the tapioca pearls are translucent.

5 6

Stir well. The soup can be eaten immediately while Garnish with fresh mango, cooked red beans, it’s hot, but I prefer to let it cool to a slightly-warmed cooked taro or peanuts, then serve warm. temperature, about an hour. Everyday Chinese American Cooking Produced By ChineseAmericanFamily.com © 2018 Red Bean Company LLC, All Rights Reserved