Vegetable Dishes

Wok-fried Carrots with Mushrooms

Black Chinese mushrooms have been a mainstay of Chinese cuisine for many centuries. Research has proven what Chinese cooks and herbalists have known since ancient times—that mushrooms give a powerful boost to the human immune system. The carrot, when combined with mushrooms, provides a crunchy counterpoint to the chewy texture of the mushrooms and contributes its own considerable nutritional value to this dish. For some extra color and variety, try adding half a cup of fresh or frozen green peas along with the carrots.

10–12 dried black Chinese mushrooms

2 carrots, washed, grated or thinly shredded

2 tablespoons oil

1 in (2 ¹/₂ cm) fresh ginger, thinly shredded

4 to 5 cloves garlic, minced

2 green onions (scallions), minced

Sauce

2 tablespoons rice wine

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon sugar

¹/₂ teaspoon salt

1 Soak the dried mushrooms in hot water for 15 minutes, then drain, reserving the liquid. Remove the stems, then slice the caps very thinly.
2 Mix together all the Sauce ingredients in a small bowl and set aside.
3 Heat the oil in a wok over medium heat, then add the mushrooms, ginger, and garlic together. Stir-fry for 2 minutes, then add the sauce and continue to stir-fry for 1 minute more.
4 Add the carrots and ¹/₃ cup (80 ml) of the mushroom water. Stir to blend, cover wok with lid, reduce the heat to low, and cook for 3 to 4 minutes. Remove from the heat, stir in the green onions, transfer to a platter and serve.

Serves 4
Preparation time: 20 mins
Cooking time: 10 mins

Spinach with Garlic

12 oz (350 g) fresh spinach or Chinese peashoots (dou miao), washed and stems removed,

2 tablespoons oil

¹/₂ teaspoon salt

3 to 5 cloves garlic, peeled and sliced

1 Wash and rinse the spinach well, then place in a colander to drain.
2 Heat the oil in a wok over high heat and add the salt.
3 Add the sliced garlic and the spinach, and turn carefully with a spatula to coat all the leaves with oil. Stir-fry for about 1 minute, or until all the leaves are wilted and have turned dark green. Transfer immediately to a serving dish.

Chinese peashoots (dou miao) are the delicate leaves at the top of pea plants. They are particularly good when stir-fried simply with a little oil and garlic. Substitute spinach or any other leafy green.

Serves 4
Preparation time: 10 mins
Cooking time: 2 mins

Broccoli with Ginger

1 ¹/₂ lbs (700 g) fresh broccoli

3 tablespoons oil

6 slices fresh ginger, finely shredded

1 onion, cut into crescents

1 tablespoon rice wine mixed with 1 teaspoon water

¹/₂ teaspoon salt

Serves 4
Preparation time: 15 mins
Cooking time: 5 mins

1 Cut the broccoli florets from the main stem, so that each floret retains its own stalk. Peel the tough skin from the stalks below the florets with a sharp paring knife. Cut the stalks into bite-sized pieces.
2 Heat the oil in a wok over medium heat and when hot, stir in the broccoli and ginger and stir-fry for about 1 minute, or until all the broccoli has turned darker green. Add the onions and cook for 1 more minute.
3 Add the rice wine and water and cover tightly with a lid, steaming the broccoli for 1 to 2 minutes.
4 Remove the lid, add the salt, and stir to blend, then transfer to a serving dish.

Snow Peas with Mushrooms

Snow peas are one of the favorite vegetables of Chinese cooks. Snow peas and mushrooms are a classic combination in Chinese cuisine because they harmonize the yin and yang qualities. This dish may be prepared with either fresh or dried mushrooms. If you like it hot, add a few fresh or dried chilies (cut lengthwise with seeds and fibers removed) to the oil before cooking the mushrooms, and let them scorch before adding the mushrooms. You may also prepare this dish exactly the same way with broccoli instead of snow peas but make sure that you peel the broccoli stalks first. Another variation in flavor is to add a whole star anise along with the mushrooms and ginger.

8 oz (250 g) fresh snow peas

20 dried black Chinese mushrooms

3 tablespoons oil

1 in (2 ¹/₂ cm) fresh ginger, minced

2 green onions (scallions), cut into sections

Sauce

1 ¹/₂ tablespoons soy sauce

1 ¹/₂ tablespoons rice wine

1 teaspoon sugar

¹/₂ teaspoon salt

1 teaspoon sesame oil

Serves 4
Preparation time: 20 mins
Cooking time: 5 mins

1 Wash the snow peas, snap off the tips, and pull off the strings.
2 Wipe the mushrooms with a damp cloth to remove any grit, cut away the stems, and cut in half, if large. If using dried black Chinese mushrooms, soak in hot water for 15 minutes and drain; trim away the stems and cut each cap into four slices.
3 Combine all the Sauce ingredients in a small bowl and set aside.
4 Heat 2 tablespoons of oil in a wok over medium heat, add the snow peas, and stir-fry until they turn bright green, about 1 minute. Remove from the heat and set aside.
5 Heat the remaining oil in the wok and, when hot, add the mushrooms and ginger. Stir-fry for about 2 minutes, add the Sauce mixture, and cook for 1 minute more.
6 Add the snow peas and the green onions and stir-fry for 1 more minute. Transfer to a serving dish.

Sichuan Green Beans with Dried Shrimp

3 tablespoons dried shrimp, soaked in warm water for 10 mins

¹/₂ cup (125 ml) plus
2 tablespoons oil

1 lb (500 g) fresh green beans, strings removed

5 cloves garlic, minced

3 slices ginger, minced

3 green onions (scallions), chopped

1 tablespoon vinegar

Sauce

2 tablespoons rice wine

1 tablespoon water

1 teaspoon salt

1 tablespoon sugar

Serves 4
Preparation time: 12 mins
Cooking time: 10 mins

1 Combine the Sauce ingredients in a small bowl.
2 Drain the dried shrimp and chop finely. Set aside.
3 Heat the ¹/₂ cup (125 ml) of oil in a wok until hot, add the beans and fry until they begin to crinkle and become soft without burning. Remove and drain, discard the oil.
4 Heat the remaining 2 tablespoons of oil in the wok until hot, add the garlic, ginger, spring onions and shrimp and stir-fry for 30 seconds.
5 Add the beans and stir to coat them well in the oil, then add the Sauce, and cook for about 3 minutes.
6 Turn off the heat, stir in the vinegar until blended, then remove to a serving dish.

Dried shrimp are tiny, orange, saltwater shrimp that have been dried in the sun. They come in different sizes. Available in Asian markets, they should look orangy-pink and plump; avoid any with a grayish appearance or with an unpleasant smell. Dried shrimp will keep for several months.

Peashoots with Garlic and Ginger

1 lb (500 g) fresh Chinese peashoots (dou miao —see note) or spinach

2 tablespoons oil

3 cloves garlic, minced

2 slices fresh ginger, thinly sliced

Sauce

1 teaspoon salt

1 teaspoon sugar

¹/₂ teaspoon ground Sichuan pepper

2 teaspoons rice wine

2 teaspoons sesame oil

Serves 4
Preparation time: 5 mins
Cooking time: 5 mins

1 Wash the peashoots carefully, and drain well. Remove and discard any wilted or yellowing leaves and tough stalks. Set aside.
2 Combine the Sauce ingredients and set aside.
3 Heat the oil in a wok until hot, add the garlic and ginger and stir-fry quickly to release the aromas, about 30 seconds. Add the peashoots, turning several times to coat evenly with oil, and immediately add the Sauce and continue to stir-fry for about 3 minutes, or until the leaves turn a darker green. Remove to a platter and serve immediately.

Chinese peashoots (dou miao) are the delicate leaves at the top of pea plants. They are particularly good when stir-fried simply with a little oil and garlic. Substitute spinach or any other leafy green.

Hot and Spicy Sichuan Tofu

This dish is said to have been the speciality made by an old woman in a night market in Sichuan. Her dish was so renowned that people would travel from all over the province just to taste it. An equally tasty vegetarian version of this traditional recipe may be prepared with finely chopped black Chinese mushrooms.

1 cup (5 oz/150 g) lean ground pork or chicken

2 cakes soft tofu (10 oz/300 g each), drained

2 red finger-length chilies, deseeded and minced

6 cloves garlic, minced

6 slices fresh ginger, minced

3 tablespoons oil

1 tablespoon black bean paste (tau cheo)

1 teaspoon red chili oil or chili paste

3 to 4 green onions (scallions), chopped

1 teaspoon Sichuan Pepper-Salt Powder (see note)

Marinade

1 teaspoon cornstarch

¹/₂ teaspoon sugar

1 teaspoon soy sauce

1 tablespoon rice wine

1 teaspoon sesame oil

¹/₂ teaspoon ground

Sichuan pepper

Sauce

1 cup (250 ml) water or chicken stock

1 tablespoon sugar

1 teaspoon salt

1 tablespoon soy sauce

1 teaspoon sesame oil

1 Combine the ground meat and the Marinade ingredients in a bowl and set aside. Combine the Sauce ingredients and set aside. Cube the tofu, and finely chop the chilies, garlic, and ginger.
2 Heat the oil in a wok over high heat and add the chilies, garlic, and ginger, then stir-fry for 1 minute. Add the ground meat and continue to stir-fry for 1 more minute. Add the bean paste, and chili oil or paste and cook for 1 minute more.
3 Add the Sauce, stir well to blend, and bring it to a boil. Add the tofu, stirring gently to coat with the Sauce. Cover, reduce the heat to medium, and cook for about 8 minutes, stirring occasionally to prevent sticking.
4 Uncover, stir gently to mix, and remove from the heat. Place in a serving bowl and sprinkle with chopped green onions and Sichuan Pepper-Salt Powder before serving.

For the vegetarian version, soak 6 to 8 dried black Chinese mushrooms in hot water for 20 minutes. Drain, cut away the tough stems, then cut the caps into small pieces. Set aside on a plate and add in place of meat. Some chefs also like to sprinkle freshly chopped coriander leaves over the dish as a garnish. You may control the heat of the chili flavor by adjusting the amount of red chili oil or paste, and by scraping the seeds and fibers from the fresh chilies for a milder pungency.

To make Sichuan Pepper-Salt Powder, dry-roast 2 tablespoons Sichuan peppercorns with ¹/₂ teaspoon salt in a dry pan, then grind to a fine powder.

Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

Fried Eggplant with Sichuan Meat Sauce

This dish makes use of a particular style of Sichuan seasoning that provides a highly aromatic blend of all the basic flavors—sweet, sour, salty, pungent, and bitter—in a sauce that has the subtle fragrance of the freshest seafood. To make this dish properly, you should use the long purple Asian eggplant. The traditional method of preparation uses your choice of ground meat, but you may substitute chopped dried black Chinese mushrooms instead for a vegetarian version, or simply prepare it without meat or mushrooms.

¹/₂ cup (125 ml) plus 2 tablespoons oil

4 slender Asian eggplants, (about 1 ¹/₃ lbs/ 600 g), cut in half, then quartered lengthwise

6 cloves garlic, minced

8 slices fresh ginger, minced

¹/₂ cup (4 oz/100 g) ground pork, beef, or chicken

1 tablespoon black bean chili paste

6 green onions (scallions), minced

Sauce

2 teaspoons soy sauce

2 teaspoons rice wine

1 teaspoon sesame oil 1 teaspoon vinegar

1 tablespoon sugar, or more to taste

¹/₂ teaspoon freshly ground black pepper

1 teaspoon salt

2 tablespoons water

1 Combine the Sauce ingredients and set aside.
2 Heat the ¹/₂ cup of oil in a wok over high heat until hot, and add the eggplants. Stir-fry, turning frequently, until they change color and soften. Remove the eggplants and set on a rack or colander to drain.
3 Heat the remaining 2 tablespoons of oil until hot. Add the garlic and ginger and stir-fry for 1 minute. Add the ground meat and continue to stir-fry for 2 more minutes. Add the black bean chili paste and stir-fry for 30 seconds. Add the Sauce mixture and stir to blend all ingredients.
4 Add the cooked eggplants and stir-fry until evenly coated. Cover with a lid, and simmer for 3 to 4 minutes, or until tender and fragrant. Remove to a serving dish and sprinkle with minced green onions.

To make the vegetarian version, simply substitute dried black Chinese mushrooms for the meat. Chopped fresh coriander leaves may be sprinkled on top as well, to accent the flavors.

Serves 4
Preparation time: 15 mins
Cooking time: 10 mins

Tofu and Green Beans with Peanuts and Chili

This is a very typical Chinese home-style dish, combining nourishing ingredients that are easily kept in stock in the kitchen and cooking them with a selection of stimulating seasonings that really help xia fan (“get the rice down”). For variety, add some diced carrots or green peas along with the green beans. If you have any leftovers, stir-fry it with leftover rice.

2 tablespoons oil

1 tablespoon sesame oil

1 cake (10 oz/300 g) pressed or firm tofu, cut into cubes

2 to 4 red finger-length chilies, deseeded and then sliced

10 oz (300 g) green beans, strings removed

6 to 8 cloves garlic, minced

1 in (2 ¹/₂ cm) fresh ginger, minced

1 cup (5 oz/150 g) roasted unsalted peanuts, skins removed

2 to 3 green onions (scallions), cut into sections

Sauce

1 tablespoon soy sauce

1 tablespoon rice wine

1 teaspoon sesame oil 1 teaspoon sugar

¹/₂ teaspoon salt

1 Mix the Sauce ingredients in a small bowl and set aside.
2 Heat both oils in a wok over medium heat and when hot, add the tofu and chili. Stir-fry for 1 minute, and add the green beans, garlic, and ginger, and stir-fry vigorously for 1 to 2 minutes more.
3 Add the peanuts and the Sauce mixture, and stir-fry for 2 minutes.
4 Stir in the green onions, then transfer to a serving dish.

Serves 4
Preparation time: 20 mins
Cooking time: 5 mins

Curried Carrots with Grated Coconut

1 lb (500 g) carrots, peeled and diced

2 tablespoons oil

1 teaspoon urad dal (see note)

1 teaspoon mustard seeds

1 teaspoon fennel seeds

2 dried red chilies, deseeded and cut into pieces

1 medium onion, thinly sliced

2 green finger-length-chilies, deseeded and cut into pieces

2 sprigs curry leaves (see note)

¹/₂ teaspoon asafoetida powder (see note)

¹/₂ teaspoon ground turmeric

1 teaspoon ground cumin

¹/₂ teaspoon ground red pepper or cayenne pepper (see note)

1 ¹/₃ teaspoons salt

1 teaspoon sugar

¹/₂ cup (125 ml) water

¹/₂ cup (2 oz/50 g) grated fresh coconut

Serves 4–6
Preparation time: 20 mins
Cooking time: 20 mins

1 Peel and dice the carrots.
2 Heat the oil and stir-fry the urad dal until it turns golden brown. Add the mustard and fennel seeds, dried chilies, then fry until the mustard seeds pop and the dried chilies brown. Add the onion, green chilies, curry leaves and asafoetida powder. Stir-fry until the onion turns golden brown, then add the diced carrot, ground spices, salt, sugar and water.
3 Cover and cook until the carrot is tender and the moisture has evaporated; stirring occasionally.
4 Add the grated coconut and mix well, stir-fry over high heat for about 2 minutes and serve.

Asafoetida is a strong-smelling brown resin. Known in India as hing, it adds an onion flavor to cooked food and is believed to aid digestion. Often used in lentil dishes, it is sold in a box or tin as a solid lump, or in the form of powder. Use very small amounts—a pinch is enough. Keep well sealed when not in use. If you cannot get it, omit from the recipe.

Ground red pepper is a pungent red powder made from ground dried chili peppers, also known as cayenne pepper. Substitute dried red chili flakes or chili paste.

Curry leaves come in sprigs of 8–15, dark green leaves and are used to flavor Indian curries. Fresh curry leaves should be used within a few days of purchase. Dried curry leaves keep well if stored in a dry place. There is no good substitute. Curry leaves are available in Indian food stores and from internet grocers.

Urad dal or blackgram dal is sold either with its black skin on or husked, when it is creamy white in color. Any other type of dried lentils may be used in this dish instead, or you may omit them.

Wok-fried Napa Cabbage with Tofu Skins

12 oz (350 g) Chinese or Napa cabbage

1 sheet dried tofu skin (about 2 ¹/₂ oz/80 g), soaked in water for 10 minutes, then drained

1 tablespoon sesame oil

2 tablespoons oil

4 slices fresh ginger, thinly sliced

Sauce

1 tablespoon soy sauce

1 teaspoon vinegar

1 teaspoon rice wine

1 teaspoon sugar

1 teaspoon salt

Serves 4
Preparation time: 15 mins
Cooking time: 10 mins

1 Slice the cabbage leaves to a similar size. Cut the tofu skin into small strips.
2 Combine all the Sauce ingredients and set aside.
3 Heat the oil in a wok until hot but not smoking.
4 Add the tofu skin and stir-fry for 1 minute. Add the cabbage and ginger, and continue to stir-fry until the cabbage is tender, about 3 to 4 minutes.
5 Add the Sauce mixture, reduce the heat to low, and cook for 1 to 2 minutes. Transfer to a serving dish.

For a touch of chili flavor that does not overpower the whole dish, cut 1 to 2 dried chilies lengthwise, scrape away the seeds and fibers and add them to the hot sesame oil before the tofu skin. A sprinkling of Sichuan Pepper-Salt Powder (page 27) over the finished dish, plus a handful of chopped green onions (scallions), will also spice it up nicely without smothering the subtle flavors of the main ingredients.

Chinese cabbage or Napa cabbage has tightly packed white stems and pale green leaves. It has a mild, delicate taste and should only be cooked for a few minutes to retain its color and crunchy texture. Chinese cabbage is a good source of calcium, potassium and iron, and is often eaten in soups. Available year round in supermarkets.

Wok-fried Chinese Greens with Lentils

¹/₂ cup (4 oz/100 g) channa dal or chick-peas, washed and drained (see note)

3 cloves garlic

1 teaspoon ground turmeric

¹/₃ teaspoon salt

4 cups (1 liter) water

2 tablespoons oil

1 teaspoon urad dal (see note)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2 dried red chilies, deseeded and cut into pieces

1 small onion, thinly sliced

1 red finger-length chili, deseeded and sliced

14 oz (400 g) choy sum or chye sim (Chinese Flowering Cabbage), washed and cut into pieces, including the stalks (see note)

1 teaspoon salt

4 tablespoons grated fresh coconut

1 Place the channa dal, garlic, turmeric powder, salt and water in a pan. Bring to a boil and simmer until the dal is cooked but remains firm, about 20 minutes. Drain the cooked dal, reserving 4 tablespoons of the liquid.
2 Heat the oil in a wok and stir-fry the urad dal, mustard and cumin seeds, and dried chilies until the urad dal becomes golden brown.
3 Add the cooked channa dal, chye sim, salt, reserved liquid and grated coconut. Stir-fry until the chye sim are cooked.

Choy sum or chye sim, also known as Chinese flowering cabbage, is a leafy green vegetable with crisp crunchy stems. Available in supermarkets in Asia, it is now increasingly available in Western countries too. Substitute any other leafy greens.

Channa dal or Bengal gram resembles a yellow split pea but is smaller. Urad dal or blackgram dal is sold either with its black skin on or husked, when it is creamy white in color. Chickpeas or garbanzo beans make good substitutes.

Serves 4–6
Preparation time: 15 mins
Cooking time: 15 mins

Stir-fried Mixed Vegetables

1 cup (5 oz/150 g) fresh or frozen peas

2 tablespoons oil

8 oz (250 g) fresh or frozen corn kernels (about 1 ¹/₂ cups)

2 carrots, diced

1 bell pepper, diced

1 onion, diced

5 oz (150 g) green beans, ends and strings removed, diced 1 in (¹/₂ cm) fresh ginger, minced

1 teaspoon Sichuan

Pepper-Salt Powder (see note)

Sauce

1 tablespoon soy sauce

1 tablespoon water

1 teaspoon sugar

¹/₂ teaspoon salt

1 teaspoon sesame oil

1 Remove the green peas from their pods if using fresh peas, or defrost the peas if frozen.
2 Combine the Sauce ingredients in a small bowl and set aside.
3 Heat the oil in a wok and, when hot, stir-fry the corn, carrot, bell pepper, onion, green beans, and ginger for 2 minutes.
4 Add the peas, and continue to cook for another 1 or 2 minutes.
5 Add the Sauce, reduce the heat and cook slowly for 3 to 4 minutes, then add the Sichuan Pepper-Salt Powder and stir for 1 more minute to completely blend the flavors. Serve immediately.

To make Sichuan Pepper-Salt Powder, dry-roast 2 tablespoons Sichuan peppercorns with ¹/₂ teaspoon salt in a dry pan, then grind to a fine powder.

Serves 4
Preparation time: 15 mins
Cooking time: 10 mins

Fried Eggplant with Tamarind Chili Sauce

4 slender Asian eggplants (about 1 ¹/₃ lbs/600 g), stems removed (see note)

4 tablespoons oil

Chili Paste

8–10 dried chilies

2–4 red finger-length chilies, deseeded

6 shallots, peeled

2 cloves garlic, peeled

3 tablespoons oil

1 tablespoon tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice

1 tablespoon sugar

1 teaspoon salt

1 To make the Chili Paste, cut the dried chilies into short lengths and soak in warm water for 10 to 15 minutes until softened. Then deseed and drain. Grind the drained chilies, fresh chilies, shallots and garlic in a mortar or blender until smooth, adding a little oil if necessary to keep the blades turning.
2 Heat the oil in a wok over low heat and stir-fry the ground paste until the oil separates from the mixture, about 5 minutes. Add the tamarind juice, sugar and salt, and stir-fry for about 1 minute. Remove from the heat and set aside.
3 Cut the ends from the eggplants, then halve each eggplant lengthwise. Heat 2 tablespoons of the oil in a wok or skillet over medium heat and cook half the eggplants until lightly browned on both sides, about 7 minutes. Remove from the oil and drain on paper towels. Heat the remaining oil and cook the rest of the eggplant halves.
4 Place the cooked eggplants on a serving dish. Spoon the chili sauce over them and serve immediately.

If Asian eggplants are not available, use regular Mediterranean eggplants cut into long narrow strips, and then cook as directed.

Serves 4
Preparation time: 15 mins
Cooking time: 25 mins

Stir-fried Spinach with Black Bean Sauce

2 tablespoons oil

3 cloves garlic, minced

1 tablespoon black bean paste (tau cheo)

1 lb (500 g) water spinach or regular spinach, tough stems discarded, carefully washed and snipped into sections (see note)

1 red finger-length chili, deseeded and sliced (optional)

1 Heat the oil in a wok over high heat until very hot, and stir-fry the garlic and black bean paste, about 30 seconds.
2 Add the water spinach and red chili, reduce the heat to medium, and stir-fry continuously for about 3 minutes, or until wilted and the bean paste is evenly distributed. Remove from the heat and serve.

Water spinach, also known as water convolvulus or morning glory, is a leafy green vegetable with crunchy, hollow stems. It is commonly used in Southeast Asian and Chinese cooking. It must be washed thoroughly to remove dirt and sand, and the thick, tough ends of stems removed. If unavailable, substitute normal spinach.

Serves 4
Preparation time: 8 mins
Cooking time: 10 mins

Simple Wok-fried Green Beans

2 tablespoons oil

1 onion, thinly sliced

2 cloves garlic, minced

1 lb (500 g) green beans, trimmed and cut into lengths

2 slices fresh ginger, cut into fine strips

1 red finger-length chili, deseeded and cut into thin strips (optional)

¹/₃ teaspoon salt

1 teaspoon soy sauce

1 tablespoon rice wine 7 oz (200 g) bean sprouts

2 teaspoons black Chinese vinegar (see note)

2 teaspoons sesame oil Fresh coriander leaves (cilantro), to garnish Freshly ground black pepper, to taste

1 Heat the oil in a wok until very hot and stir-fry the onion, garlic, beans, ginger, and chilies (if using) for 30 seconds. Add the salt, soy sauce, and wine and stir-fry for another 4 to 5 minutes.
2 Add the bean sprouts and stir-fry for 1 minute. Add the vinegar and cook for another 30 seconds. Add the sesame oil, stir to mix, remove from the heat, and transfer to a platter and garnish with the fresh coriander leaves. Sprinkle the pepper to taste.

Black Chinese vinegar is made from rice, wheat and millet or sorghum. The best black vinegars are well-aged and have a complex, smoky flavor similar to balsamic, which may be substituted. Chinese cooks add black vinegar sparingly to sauces, dips and when braising meats.

Serves 4
Preparation time: 20 mins
Cooking time: 15 mins

Potato Threads with Five Spice Powder

Like chilies and tomatoes, potatoes were introduced to China from the West, as reflected in the Chinese word, yang yu, which means “foreign taro.” But like virtually all forms of food brought to China, the Chinese have applied their own culinary genius to the preparation of potatoes, which they neither deep-fry like the French, nor bake like the Americans. Instead of five spice powder, you could try dusting the finished dish with some Sichuan Pepper-Salt Powder.

4 to 5 medium potatoes

3 tablespoons oil

1 teaspoon sugar

1 teaspoon salt

¹/₂ teaspoon five spice powder

2 green onions (scallions), minced (optional)

1 Wash the potatoes well but do not peel them. Using a grater, shred the potatoes into a bowl of cool salted water to keep them from turning brown.
2 Just before cooking, strain the shredded potatoes, but do not rinse, and place in a colander to drain.
3 Heat the oil in a wok over medium heat until hot but not smoking.
4 Add the potatoes and stir-fry, then add the sugar, salt, and five spice powder. Continue to cook over medium for 8 to 10 minutes, or until firm and tender. Add enough water as needed during cooking to prevent the shredded potato from sticking to the pan.
5 Transfer to a serving plate and sprinkle evenly with the minced green onions.

To make Sichuan Pepper-Salt Powder, dry-roast 2 tablespoons Sichuan peppercorns with 1/₂ teaspoon salt in a dry pan, then grind to a fine powder.

Serves 4
Preparation time: 10 mins
Cooking time: 10 mins

Spinach with Mushrooms and Tofu Skins

2 sheets dried tofu skin, soaked in water for 20 minutes and drained

1 cup (¹/₂ oz/15 g) dried white fungus mushrooms (optional), soaked for 30 minutes; drained (see note)

2 tablespoons oil

2 cloves garlic, crushed 3 slices fresh ginger

1 red finger-length chili, halved lengthwise, deseeded, and sliced (optional)

1 onion, thinly sliced

1 carrot, peeled and coarsely grated

¹/₂ teaspoon salt

1 teaspoon sugar

2 tablespoons water

1 teaspoon black Chinese vinegar (see note)

8 oz (250 g) spinach, rinsed well, thick stems removed and sliced

1 teaspoon freshly ground black pepper

2 teaspoons sesame oil

1 Slice the soaked tofu skins into strips. Shred the soaked fungus, if using. Set aside.
2 Heat the oil in a wok over high heat until very hot, and stir-fry the garlic, ginger, chilies, and onion for 2 minutes. Add the tofu skin, fungus and carrot. Stir-fry for a further 1 to 2 minutes.
3 Stir in the salt, sugar, and 2 tablespoons of water. Cover with a lid, reduce the heat to low, and cook for 6 minutes.
4 Add the vinegar, stir to mix, and put in the spinach, black pepper, and sesame oil and stir-fry for another 3 minutes or until the spinach is wilted and the stalks are cooked through.

White fungus mushrooms is also known as white woodears, and has a crunchy texture and a slightly sweet flavor. It is sold dried and must be soaked in water before using.

Black Chinese vinegar is made from rice, wheat and millet or sorghum. The best black vinegars are well-aged and have a complex, smoky flavor similar to balsamic, which may be substituted. Chinese cooks add black vinegar sparingly to sauces, dips and when braising meats.

Serves 4
Preparation time: 20 mins + 30 mins soaking time
Cooking time: 15 mins

Sweet and Sour Eggplant

3 heaping tablespoons (70 g) tamarind pulp soaked in 1 ¹/₂ cups (375 ml) water, mashed and strained to obtain the juice

4 slender Asian eggplants, about 1 ¹/₃ lbs (600 g)

1 cup (250 ml) oil

5 whole cloves

5 cardamom pods

2 green finger-length chilies, slit lengthwise

2 teaspoons ground red pepper

¹/₂ teaspoon ground turmeric

¹/₂ teaspoon ground cumin

1 tablespoon ground fennel

1 teaspoon garam masala (see note)

4 tablespoons caster sugar

Salt to taste

1 Cut the eggplants into quarters lengthwise, then into 1 ¹/₂ in (4 cm) lengths.
2 Heat the oil in a wok and fry the eggplants until half cooked. Drain and set aside.
3 Discard all but 2 tablespoons of the oil and fry the cloves, cardamom pods and green chilies until aromatic.
4 Add in the ground spice powders, salt and sugar, tamarind juice as well as the fried eggplant. Cook until the gravy has thickened and the eggplant tender.

Garam masala is an Indian blend of ground spices, usually including cinnamon, cardamon, cloves, fennel and black pepper. Pre-blended garam masala can be bought from any store specializing in spices. Store in an airtight jar away from heat or sunlight.

Ground red pepper is a pungent red powder made from ground dried chili peppers, also known as cayenne pepper. Substitute dried red chili flakes or chili paste.

Serves 4
Preparation time: 15 mins
Cooking time: 15 mins

Stir-fried Tomatoes with
Onion and Pine Nuts

¹/₃ cup (2 oz/50 g) pine nuts

2 tablespoons oil

1 large onion, diced

2 green onions (scallions), cut into lengths

3 large ripe tomatoes, cut into wedges

¹/₃ teaspoon salt

1 teaspoon sugar

1 teaspoon soy sauce Fresh coriander leaves (cilantro), to garnish

1 Dry-roast the pine nuts in a dry skillet over medium-low heat, stirring constantly, until they turn golden brown, about 2 to 3 minutes. Remove from the skillet and set aside.
2 Heat the oil in a wok over high heat until hot, and stir-fry the onions and green onions to release the aromas, about 30 seconds.
3 Add the tomatoes, pine nuts, salt, sugar, and soy sauce, and stir-fry continuously for 1 to 2 minutes. Remove from the heat, garnish with the coriander leaves, and serve immediately.

Serves 4
Preparation time: 10 mins
Cooking time: 5 mins