Braised Spareribs in Black Bean Sauce

Serves 2–4

$ Total Cost: $4.70

1–1½ pounds spareribs

1 tablespoon fermented black beans

1 garlic clove, minced

2 green onions

3 tablespoons hoisin sauce

3 tablespoons soy sauce

1½ teaspoons sugar

½ cup water

2 tablespoons oil for stir-frying

Savory fermented black beans nicely complement the delicate sweet flavor of pork in this recipe.

1. Wash the spareribs, pat dry, and separate. Mash the black beans with the back edge of a knife or cleaver. Mix with the garlic and a bit of water. Cut the green onions into 1-inch pieces.

2. Combine the hoisin sauce, soy sauce, sugar, and water.

3. Add oil to a preheated wok or skillet. Stir-fry the pork for

2–3 minutes. Add the fermented bean and garlic mixture and stir-fry until aromatic.

4. Add the sauce and bring to a boil. Turn down the heat, cover, and simmer for 20–25 minutes, until the spareribs are cooked. Stir in the green onions or serve as a garnish.

Fermented Black Beans
These are not the dried black beans that enliven many Mexican dishes. Instead, fermented black beans (also called salted black beans) are made with black soybeans that have been fermented in salt, garlic, and a number of spices. Fermented black beans are sold in cans and plastic bags in Asian markets. In a pinch, black bean sauce can be used as a substitute, but the dish won’t have the same flavor.

Sweet-and-Sour Spareribs

Serves 3

$ Total Cost: $3.88

1½ pounds spareribs

4 teaspoons sugar, divided

2 tablespoons plus 1 teaspoon rice vinegar, divided

2 tablespoons ketchup

2 tablespoons Worcestershire sauce

4 tablespoons soy sauce

2 tablespoons oil for stir-frying

1. Wash spareribs and pat dry. Separate into serving size pieces. Marinate the ribs in 1 teaspoon sugar and 1 teaspoon rice vinegar for 30 minutes.

2. Mix together 3 teaspoons sugar, 2 tablespoons rice vinegar, ketchup, Worcestershire sauce, and soy sauce, and set aside.

3. Add oil to a preheated wok or skillet. When oil is hot, add the ribs and stir-fry for about 5 minutes, until they brown.

4. Add the sauce, turn down the heat, cover, and simmer the ribs for 45 minutes to 1 hour.

Pork with Young Bamboo Shoots

Serves 2–4

$ Total Cost: $4.04

½ pound pork tenderloin

3 teaspoons Chinese rice wine or dry sherry, divided

½ teaspoon sugar

1½ teaspoons cornstarch

8 ounces canned or fresh peeled young bamboo shoots

½ cup chicken stock or broth

1 teaspoon rice vinegar

3 tablespoons oil for stir-frying

Due to their strong flavor, young bamboo shoots are considered to be a great delicacy in China.

1. Cut the pork into thin slices. Add 2 teaspoons of the rice wine, the sugar, and the cornstarch. Marinate the pork for 30 minutes.

2. Blanch the bamboo shoots in boiling water for at least 5 minutes. Drain thoroughly and chop.

3. Combine the chicken stock, 1 teaspoon rice wine, and the rice vinegar, and set aside.

4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork and stir-fry until it changes color and is nearly cooked. Remove and drain on paper towels.

5. Add 1 tablespoon oil to the wok. Add the bamboo shoots and stir-fry. Add the sauce in the middle of the wok and bring to a boil. Add the pork. Turn down the heat and simmer for 5 minutes. Serve hot.

Why Waste a Wok?
Don’t hide your wok in the cupboard when you’re not cooking Chinese food. A wok’s unusual shape makes it useful for everything from mixing batter to tossing a salad. And nothing beats a wok for turning out scrambled eggs and omelets that don’t stick to the bottom of the pan.

Basic Sweet-and-Sour Pork

Serves 2–4

$ Total Cost: $4.89

pound pork loin, center cut, bone in

1 tablespoon soy sauce

1 tablespoon cornstarch

1 teaspoon baking soda

cup canned pineapple chunks

½ cup reserved pineapple juice

½ red bell pepper

½ green bell pepper

¼ pound baby carrots

cup rice vinegar

½ cup brown sugar

1 tablespoon Worcestershire sauce

¼ cup ketchup

¼ cup water

3 tablespoons oil for stir-frying

2 teaspoons cornstarch mixed with 4 teaspoons water

For extra flavor, use 2 tablespoons black rice vinegar and ¼ cup white rice vinegar when making the sauce.

1. Cut away the bone from the pork and remove any fat. Cut the pork into cubes. Add the soy sauce, cornstarch, and baking soda to the pork. Marinate the pork in the refrigerator for 1½ hours.

2. Open a can of pineapple chunks and remove cup pineapple and ½ cup juice. Blanch the peppers and carrots by plunging briefly into boiling water. Remove the seeds from the green and red peppers, and cut into cubes. Cut the carrots in half.

3. Bring the rice vinegar, brown sugar, Worcestershire sauce, ketchup, reserved pineapple juice, and water to a boil. Turn down the heat to low and keep warm.

4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok and drain on paper towels.

5. Add 1 tablespoon oil. When oil is hot, add the carrots. Stir-fry for a minute and add the red and green peppers.

6. Bring the sauce back up to a boil. Add the cornstarch-and-water mixture, stirring vigorously to thicken. Mix the pineapple in with the sauce. Push the vegetables up to the sides of the wok and add the sauce in the middle. Add the pork back into the wok. Mix through and serve hot.

Traditional Mu Shu Pork

Serves 2

$ Total Cost: $4.99

¼ pound boneless pork chops

1½ green onions, divided

½ tablespoon soy sauce

¼ teaspoon sesame oil

1 teaspoon cornstarch

¼ teaspoon baking soda

¾ cup fresh mushrooms

5 fresh water chestnuts

¼ cup reserved mushroom liquid

1 tablespoon dark soy sauce

1 teaspoon sugar

teaspoon sesame oil

1 egg

teaspoon salt

1½–2½ tablespoons oil for stir-frying

¼ slice ginger

¼ cup canned bamboo shoots, rinsed

½ recipe Mandarin Pancakes (see recipe to follow)

cup hoisin sauce

1. Trim any fat from the pork and cut into thin strips. Add 1 chopped green onion, soy sauce, sesame oil, cornstarch, and baking soda. Marinate the pork for 30 minutes.

2. Soak the dried mushrooms, dried lily buds, and wood fungus in hot water for at least 20 minutes to soften. Reserve the mushroom soaking liquid. Give the mushrooms a gentle squeeze to remove any excess water and thinly slice. Cut the remaining ½ green onion into 1-inch pieces. Peel the fresh water chestnuts and cut in half.

3. Combine the reserved mushroom liquid, dark soy sauce, sugar, and sesame oil and set aside.

4. Lightly beat the eggs and stir in teaspoon salt. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, scramble the egg. Remove from the wok and set aside.

5. Add 1 more tablespoon oil. When oil is hot, add the pork strips and stir-fry until they turn white and are nearly cooked through. Add the ginger and green onions and stir-fry briefly. Add the mushrooms, lily buds, wood fungus, bamboo shoots, and water chestnuts. Add the sauce and bring to a boil. Add the pork and the scrambled egg. Mix everything through.

6. To serve, brush a pancake with the hoisin sauce, add a generous helping of Mu Shu Pork, and roll up the pancake.

MANDARIN PANCAKES

Yields 4–5 Pancakes

$ Total Cost: $1.49

1 cup all-purpose flour

½ cup boiling water

cup sesame oil

Add water slowly until you are sure how much is needed. Everything from altitude to the age of the flour can affect the amount required.

1. Place the flour in a large bowl. Add the boiling water and quickly stir with a wooden spoon.

2. As soon as you can withstand the heat, knead the warm dough on a lightly floured surface until it is smooth. Cover with a damp cloth and let stand for 30 minutes.

3. Cut the dough in half. Roll each half into a 9-inch cylinder. Using a tape measure, lightly score and cut the dough into 1-inch pieces. You will have 18 pieces at this point.

4. Shape each piece into a ball and then flatten into a circle between the palms of your hands. Brush the top of each piece with sesame oil, and then place the pieces on top of each other, oiled sides together.

5. Using a lightly floured rolling pin, roll the pieces into a 5½– 6-inch circle. (Don’t worry if the edges overlap.) Continue with the rest of the dough.

6. Heat a dry pan on low-medium heat. When the pan is hot, add one of the paired pancakes and cook on each side for 2 minutes or until brown bubbles appear (the second side will cook more quickly). Remove from the pan and pull the pancakes apart while they are still hot. Place on a plate and cover with a damp cloth while cooking the remainder.

Pancakes for Dinner
Besides making a tasty snack, mandarin pancakes are served with the northern dishes mu shu pork and Peking duck. In the case of mu shu pork, the pork is wrapped in the pancakes, which are brushed with hoisin sauce.

Pork Chop Suey

Serves 2

$ Total Cost: $4.28

¼ pound pork tenderloin

1 teaspoon Chinese rice wine or dry sherry

1 teaspoon soy sauce

1 teaspoon baking soda

1 green onions, thinly sliced on the diagonal

1 tablespoon oyster sauce

1 tablespoon chicken broth or stock

½ teaspoon sugar

2–3 tablespoons oil for stir-frying

3 fresh mushrooms, thinly sliced

½ stalk celery, thinly sliced on the diagonal

1 stalks bok choy including leaves, thinly sliced on the diagonal

1 4-ounce can bamboo shoots, drained

Vegetables take center stage in this dish; the meat is there only to add a bit of flavor.

1. Cut the pork into thin slices. Marinate the pork with the rice wine, soy sauce, and baking soda for 30 minutes.

2. Combine the oyster sauce, chicken broth, and sugar. Set aside.

3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok.

4. Add 1–2 tablespoons oil. When oil is hot, add the mushrooms and stir-fry for about 1 minute. Add the celery and the bok choy stalks, then the bamboo shoots, stir-frying each for about 1 minute in the middle of the wok before adding the next vegetable. (If the wok is too crowded, stir-fry each vegetable separately.) Add more oil as necessary, pushing the vegetables up to the side of the wok until the oil is heated. Add the bok choy leaves and the green onion.

5. Add the sauce to the middle of the wok and bring to a boil. Add the pork. Mix everything through and serve hot.

Spicy Hoisin Pork

Serves 2

$ Total Cost: $3.44

½ pound pork tenderloin

½ tablespoon soy sauce

1 teaspoon baking soda

½ bunch spinach

1 tablespoon hoisin sauce

½ tablespoon dark soy sauce

cup water

1½ tablespoon oil for stir-frying

teaspoon chili paste

For a less spicy dish, substitute ¼ teaspoon chili sauce with garlic for the chili paste.

1. Cut the pork into thin slices. Marinate in the soy sauce and baking soda for 30 minutes.

2. Blanch the spinach briefly in boiling water and drain thoroughly.

3. Combine the hoisin sauce, dark soy sauce, and water. Set aside.

4. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, add the pork and stir-fry until it changes color and is nearly cooked through. Remove and drain on paper towels.

5. Add ½ tablespoon oil. When oil is hot, add the chili paste and stir-fry until aromatic. Add the spinach. Stir-fry for a minute, adding sugar or soy sauce to season if desired. Add the sauce in the middle of the wok and bring to a boil. Add the pork. Turn down the heat, mix everything through, and serve hot.

How to Season a Carbon Steel Wok
It’s important to properly season a wok before using it for the first time. First, wash the wok in soapy water. Dry thoroughly, then lightly coat the inside surface with vegetable oil, using a paper towel and tilting the wok to ensure even coverage. Heat the wok on low-medium heat for 10 minutes. Remove to a cool burner and wipe off the inside with a paper towel. Repeat this process several times. The wok is ready to use when the paper towel doesn’t pick up any black residue.

Pork in Bean Sauce

Pork in Serves 2

$ Total Cost: $2.67

½ pound pork tenderloin chops, boneless

½ tablespoon oyster sauce

¼ teaspoon sugar

¾ teaspoon cornstarch

1 tablespoon black bean sauce

1 tablespoon dark soy sauce

1 teaspoon Chinese rice wine or dry sherry

1 teaspoon sugar

teaspoon salt

cup water

teaspoon sesame oil

1 tablespoon oil for stir-frying

teaspoon chili paste

1. Cut the pork into thin strips. Add the oyster sauce, sugar, and cornstarch, adding the cornstarch last. Marinate the pork for 30 minutes.

2. Combine the black bean sauce, dark soy sauce, rice wine, sugar, salt, water, and sesame oil, and set aside.

3. Add oil to a preheated wok or skillet. When oil is hot, add the chili paste and stir-fry briefly until aromatic. Add the pork. Stir-fry until it changes color and is nearly cooked through.

4. Push the pork up to the side of the wok and add the sauce in the middle. Bring to a boil. Mix the sauce with the pork. Cover and simmer for a few minutes until the pork is cooked through.

Szechwan and Cantonese Cooking
Fiery Szechwan cuisine is famous for its “mouthburn-ers”—dishes such as Kung Pao Chicken and Mapo Tofu made with hot chilies and Szechwan peppercorns. Reputed to represent the best of Chinese cooking, Cantonese cuisine features fresh ingredients that are subtly seasoned and not overcooked. Cantonese cooks pride themselves on allowing the natural flavors of the ingredients to come through in dishes such as Sweet-and-Sour Pork and Lobster Cantonese.

Five-Spice Spareribs

Serves 3

$ Total Cost: $3.89

1½ pounds spareribs

2 garlic cloves, smashed and peeled

3 tablespoons soy sauce

1 teaspoon sesame oil

1 tablespoon Chinese rice wine or dry sherry

2 teaspoons brown sugar

1 teaspoon hot chili oil

½ teaspoon Szechwan Salt and Pepper Mix (see recipe to follow)

½ teaspoon five-spice powder, or to taste

2 tablespoons water

These spicy ribs nicely complement a less highly seasoned dish such as Three Vegetable Stir-Fry (Chapter 15).

1. Mix together all the ingredients except for the spareribs. Marinate the spareribs for 30 minutes. Reserve the marinade.

2. Preheat oven to 350°F. Brush half of the reserved marinade on the spareribs and roast for 15 minutes. Brush on the rest of marinade and roast the spareribs for another 15 minutes or until they are cooked.

SZECHWAN SALT AND PEPPER MIX

Yields about cup

$ Total Cost: $1.28

2 tablespoons Szechwan peppercorns

1 teaspoon black peppercorns

½ teaspoon white peppercorns

¼ cup salt

1. Brown the peppercorns and salt in a heavy skillet on medium to medium-low heat, shaking the pan occasionally, until the Szechwan peppercorns are fragrant and the salt turns a light brown color.

2. Grind the cooled mixture in a blender. Store in a sealed jar and use as a dip or condiment.

Twice Cooked Pork

Serves 2–4

$ Total Cost: $4.42

½ pound boneless pork

½ red bell pepper

½ green bell pepper

1 clove garlic, chopped

2 slices ginger, chopped

3 tablespoons oil for stir-frying

1 teaspoon hot bean paste

2 tablespoons dark soy sauce

1 teaspoon sugar

Pork is cooked twice in this simple but popular Szechwan dish. Serve on a bed of steamed rice or noodles.

1. Boil the pork in water for 20–25 minutes. Remove and cool. Cut into thin strips.

2. Blanch the peppers by plunging briefly into boiling water. Cut into thin slices.

3. Add 3 tablespoons oil to a preheated wok or skillet. When oil is hot, add the ginger, garlic, and hot bean paste with garlic. Stir-fry briefly until the garlic and ginger are aromatic. Add the peppers and stir-fry. Mix in the dark soy sauce and sugar. Add the pork. Combine all the ingredients thoroughly and stir-fry for about 1 more minute. Serve hot.

Pork—Not the “Other White Meat”
Pork may be the “other white meat” in the West, but in China the words pork and meat are virtually synonymous. When it comes to beef, cows and oxen have traditionally been valued more as work animals than as the main source of protein at the dinner table. By contrast, economical pigs are cheaper to feed, requiring less grazing space. While beef is now widely enjoyed in northern China, it is still not uncommon for southern Chinese families to rely primarily on pork as their main source of meat.

Egg Foo Yung with Pork

Serves 3

$ Total Cost: $1.27

red bell pepper

cup mung bean sprouts

½ stalk celery

½ cup cooked pork, cut into small pieces

2–3 tablespoons oil for stir-frying

¼ teaspoon salt, divided

3 eggs

teaspoon pepper

½ teaspoon Chinese rice wine or dry sherry

2 button mushroom caps, thinly sliced

Barbecued or roast pork works well in this recipe. Be sure to remove any bones before adding the pork to the egg mixture.

1. Remove the seeds from the red pepper and cut into thin slices about 1 inch long. Blanch the bean sprouts by plunging briefly into boiling water. Blanch the celery by plunging into the boiling water and boiling for 2–3 minutes. Drain the blanched vegetables thoroughly. Cut the celery into thin slices on the diagonal.

2. Add 2 teaspoons oil to a preheated wok or skillet. When the oil is hot, add the celery and stir-fry on medium high heat. Add teaspoon salt. Remove the cooked celery from the wok.

3. Lightly beat the eggs. Stir in the pepper, teaspoon salt, and the rice wine. Add the pork and vegetables, mixing well.

4. Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add one-sixth of the egg mixture. Cook until the bottom is cooked, then turn over and cook the other side. Continue with the remainder of the egg mixture, making 3 omelets. Add more oil while cooking as necessary. Serve with an egg foo yung sauce or soy sauce.

Egg Rolls

Yields 15 egg rolls

$ Total Cost: $4.86

¼ cup canned bamboo shoots, sliced

1 tablespoon oyster sauce

1 tablespoon chicken broth or stock

½ teaspoon sugar

2 tablespoons oil for stir-frying

6 large fresh mushrooms, thinly sliced

1 stalk celery, thinly sliced on the diagonal

¼ cup water chestnuts, thinly sliced

1 cup fresh mung bean sprouts, drained

2 green onions, thinly sliced on the diagonal

½ pound barbecued pork

15 egg roll wrappers

3 tablespoons cornstarch mixed with 2 tablespoons water

4–6 cups oil for frying

This wrapping method allows you to add more filling than the traditional “envelope” method. Firmly sealing the edges prevents oil from entering during deep-frying.

1. Thinly slice the bamboo shoots. Combine the oyster sauce, chicken broth, and sugar. Set aside.

2. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the mushrooms and stir-fry for about 1 minute. Add the celery, then the water chestnuts, then bamboo shoots, stir-frying each for about 1 minute in the middle of the wok before adding the next vegetable. (If the wok is too crowded, stir-fry each vegetable separately.) Add more oil as necessary, pushing the vegetables up to the side of the wok until the oil is hot. Add the bean sprouts and the green onions.

3. Add the sauce to the middle of the wok and bring to a boil. Add the barbecued pork. Heat everything through. Cool.

4. Heat 4–6 cups oil to 375°F. While the oil is heating, prepare the egg roll wrappers. To wrap, spread a heaping tablespoon of filling in the middle of the wrapper, evenly spread out but not too close to the edges. Coat the top edge and the sides with the cornstarch/ water mixture. Fold the bottom half over the filling. Fold the top half over, making sure the 2 sides overlap. Press down to seal all the edges. Continue with the remainder of the egg rolls. (Prepare more cornstarch and water if necessary.)

5. Deep-fry the egg rolls until they turn golden brown (2–3 minutes). Drain on paper towels.

Yangchow Fried Rice

Serves 2

$ Total Cost: $3.13

1 large egg

1 tablespoon oyster sauce, divided Salt and pepper, to taste

2 cups cold cooked rice

½ green onion

3 tablespoons oil for stir-frying

pound (4 ounces) fresh shrimp, peeled and deveined

¼ cup baby carrots, halved

¼ cup peas

¼ teaspoon sugar

½ cup barbecued pork, cubed

This colorful dish flecked with yellow, orange, green, and pink is named for the city of Yangchow in Jiangsu province, famous for its rice dishes.

1. Lightly beat the egg. Stir in 1 tablespoon oyster sauce, and a small amount of salt and pepper to taste. Mix the egg in with the rice, stirring to separate the grains.

2. Cut the green onion into 1-inch pieces on the diagonal.

3. Add 1 tablespoon oil to a preheated wok or heavy skillet. When oil is hot, add the shrimp. Stir-fry briefly until it turns pink. Remove and drain on paper towels.

4. Clean out wok and add 1 tablespoon oil. When oil is hot, add the baby carrots. Stir-fry for 1 minute, then add the green peas. Stir-fry until the peas are bright green. Remove.

5. Wipe the wok clean and add 1 tablespoon oil. When oil is hot, add the rice and egg mixture. Stir-fry for 2–3 minutes, then add 1 tablespoon oyster sauce and the sugar. Add the barbecued pork and shrimp. Add the vegetables. Stir in the green onion and serve hot.

Pork Chow Mein

Serves 3

$ Total Cost: $3.93

½ pound fresh noodles

teaspoon sesame oil

½ pound pork tenderloin

½ tablespoon Chinese rice wine or dry sherry

teaspoon salt

1¼ cup shredded napa cabbage

2 large dried mushrooms

¼ green or red bell pepper

cup chicken broth

cup water

cup reserved mushroom soaking liquid

½ tablespoon plus 1 teaspoon oyster sauce

teaspoon salt

2–3 tablespoons oil for stir-frying

1 garlic clove, minced

½ carrot, diced

½ stalk celery, thinly sliced on the diagonal

½ cup mung bean sprouts, rinsed and drained

½ teaspoon cornstarch mixed with 4 teaspoons water

½ teaspoon sugar

The mushroom soaking liquid adds an earthy flavor to this dish. You can also use fresh mushrooms and ¼ cup water instead.

1. Boil the noodles according to the instructions on the package, using chopsticks to separate. Drain and toss with sesame oil.

2. Cut pork into cubes and marinate with rice wine and teaspoon salt for 30 minutes.

3. Soak the dried mushrooms for at least 20 minutes to soften. Reserve soaking liquid. Thinly slice mushrooms. Remove the seeds from the pepper and cut into cubes.

4. Combine chicken broth, water, mushroom soaking liquid, oyster sauce. Set aside.

Pork Chow Mein—cont'd

5. Add 2 tablespoons oil to a preheated wok or skillet. Add the pork and stir-fry until it changes color and is nearly cooked. Remove and drain on paper towels.

6. Add ½ tablespoon oil. When oil is hot, add the noodles and stir-fry until they turn light brown. Remove and keep warm. Clean out the wok with a paper towel.

7. Add ½ tablespoon oil. When oil is hot, add the garlic and stir-fry briefly until aromatic. Either stir-fry the carrot, celery, pepper, dried mushrooms, cabbage, and bean sprouts together or separately, adding one at a time and adding more oil as needed. (Move the vegetables up to the side of the wok and wait until oil is heated.)

8. Add the sauce to the middle of the wok and bring to a boil. Add the cornstarch-and-water mixture, stirring quickly to thicken. Add the sugar. Add the pork and heat through. Serve hot over the noodles.

Mad about Mein!
Mein is the Chinese word for noodles. When it comes to important staple foods, noodles rank second only to rice in the Chinese diet. Noodles are steamed, stir-fried, added to soups, and used to make dumplings. Although noodles are enjoyed throughout China, they are particularly important in the north, where a harsher climate prohibits the cultivation of rice crops.

Basic Chicken Stir-Fry

Serves 2–3

$ Total Cost: $2.56

½ pound chicken meat

1 tablespoon oil for stir-frying

½ garlic clove, minced

1 thin slices ginger

¼ cup chicken stock or broth

½ tablespoon Chinese rice wine or dry sherry

½ teaspoon sugar

teaspoon salt

Simmering the chicken in broth and seasonings brings out its natural flavors. Serve with Stir-Fried Bok Choy (Chapter 15) for a quick and easy meal.

1. Wash the chicken meat, pat dry, and cut into cubes or thin slices.

2. Add oil to a preheated wok or skillet. When oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the chicken and stir-fry until it changes color.

3. Add the chicken stock, rice wine, sugar, and salt and bring to a boil. Simmer, covered, until the chicken is cooked.

The Base of Many Chicken Recipes
Basic Chicken Stir-Fry is a skeleton recipe that you can adapt according to your tastes and the ingredients you have on hand. Add a marinade and experiment with different seasonings such as chili paste. To make a one-dish meal that includes vegetables, stir-fry the chicken first and remove it from the wok. Stir-fry the vegetables and add the sauce. Add the chicken back and simmer until the meat is cooked. For longer-cooking pieces of meat such as chicken legs, increase the amount of broth and simmer the chicken for 20–30 minutes or until the meat is cooked through.

Moo Goo Gai Pan

Serves 2

$ Total Cost: $3.69

1 large boneless, skinless chicken breasts

2 tablespoons oyster sauce, divided

1 teaspoon cornstarch, divided

¼ cup chicken stock or broth

½ teaspoon sugar

teaspoon white pepper

¼ cup fresh mushrooms

2 tablespoons oil for stir-frying

½ clove garlic, minced

½ 4-ounce can bamboo shoots, rinsed

The marriage of chicken and mushrooms is central to this dish, but feel free to substitute other vegetables for the bamboo shoots.

1. Wash the chicken and cut into thin slices. Mix in 2 tablespoons oyster sauce and 1 teaspoon cornstarch. Marinate the chicken for 30 minutes.

2. Mix together the chicken stock, sugar, white pepper, 2 tablespoons oyster sauce, and 1 teaspoon cornstarch. Set aside. Wipe the mushrooms clean with a damp cloth and thinly slice.

3. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove the chicken from the wok and set aside.

4. Wipe the wok clean and add 1 more tablespoon oil. When the oil is hot, add the mushrooms and stir-fry for about 1 minute. Add the bamboo shoots.

5. Give the sauce a quick stir. Make a well in the middle of the wok by pushing the vegetables up to the sides. Add the sauce in the middle, stirring vigorously to thicken. Add the chicken and mix through.

Lemony Chicken Stir-Fry

Serves 2–4

$ Total Cost: $2.95

2 large skinless, boneless chicken breasts

2 tablespoons Chinese rice wine or dry sherry, divided

3 teaspoons soy sauce, divided

3 tablespoons plus ½ teaspoon freshly squeezed lemon juice, divided

1 teaspoon cornstarch

½ cup water

2 tablespoons brown sugar

1 teaspoon honey

3–4 tablespoons oil for stir-frying

1 clove garlic, minced

1 teaspoon minced ginger

1 teaspoon cornstarch mixed with 4 teaspoons water

Sweet brown sugar nicely balances tart lemon juice in this recipe.

1. Cut the chicken into thin strips. Add 1 tablespoon rice wine, 1 teaspoon soy sauce, ½ teaspoon lemon juice, and 1 teaspoon cornstarch to the chicken, adding the cornstarch last. Marinate the chicken for 30 minutes.

2. Mix together 3 tablespoons freshly squeezed lemon juice, water, 1 tablespoon rice wine, 2 teaspoons soy sauce, brown sugar, and honey. Set aside.

3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the chicken and stir-fry until it changes color and is nearly cooked. Remove from the wok and set aside.

4. Clean out the wok with a paper towel. Preheat and add 1½ tablespoons oil. When oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the sauce, bringing to a boil.

5. Give the cornstarch-and-water mixture a quick stir. Add to the sauce, stirring vigorously to thicken. Add the chicken and heat through.

Why Marinate?
Although it can seem time consuming, never forego marinating meat if a recipe calls for it. Besides lending flavor, a good marinade tenderizes the meat as well. It’s rare to find a Chinese recipe that doesn’t call for marinating meat prior to stir-frying.

Steamed Lemon Chicken

Serves 1–2

$ Total Cost: $1.91

1 chicken breast

1 tablespoon minced ginger

1½ tablespoons freshly squeezed lemon juice

¼ cup water

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon soy sauce

1½ teaspoons sugar

½ teaspoon black rice vinegar

1 teaspoon cornstarch

This recipe provides a generous helping of sauce to mix with rice and other vegetables.

1. Place the chicken in a heatproof plate on a bamboo steamer. Add the minced ginger. Steam for 20 minutes, or until the chicken turns white and is cooked.

2. While the chicken is steaming, mix together the lemon juice, water, rice wine, soy sauce, sugar, black rice vinegar, and cornstarch. In a small saucepan, heat the sauce to boiling. Pour over the steamed chicken.

General Tso’s Chicken

Serves 2

$ Total Cost: $4.29

½ pound dark chicken meat

1 tablespoon soy sauce

1½ teaspoons Chinese rice wine or dry sherry, divided

teaspoon white pepper

½ tablespoon cornstarch

2 tablespoons dark soy sauce

1 teaspoon sugar

¼ teaspoon sesame oil

3 dried red chilies

2–3 cups oil for deep-frying

½ large clove garlic, minced

½ teaspoon minced ginger

1 green onions, thinly sliced

To serve a vegetable with this dish, stir-fry while you are waiting for the oil to heat up for deep-frying.

1. Cut the chicken into cubes. Mix in the soy sauce, 1 teaspoon of the rice wine, white pepper, and the cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.

2. Combine the dark soy sauce, sugar, sesame oil, and ½ teaspoon rice wine. Set aside. Cut the red chilies in half and remove the seeds. Chop and set aside.

3. Heat the oil to 350°F. When the oil is hot, add the chicken cubes and deep-fry until they are lightly browned. Remove from the wok and drain on paper towels.

4. Raise the temperature of the wok to 400°F. Deep-fry the chicken a second time briefly, until the chicken turns golden brown. Remove from the wok and drain on paper towels.

5. Drain the wok, leaving 2 tablespoons of oil for stir-frying. When the oil is hot, add the garlic, ginger, and green onions. Stir-fry briefly until aromatic. Add the chilies and cook for 1 minute. Add the sauce in the middle of the wok and bring to a boil. Add the chicken and mix through.

Food Fit for a General
General Tso’s Chicken is named after a famous military leader who helped quash China’s Taipeng rebellion in the mid-1800s. How the dish came to be named after General Tso is lost to history, although he was rumored to have a penchant for fiery foods.

Quick and Easy Orange Chicken

Serves 2

$ Total Cost: $2.06

1 large boneless, skinless chicken breasts, about 7 ounces each

1 tablespoon Chinese rice wine or dry sherry

1 egg white

2 ½ teaspoons cornstarch, divided

cup water

2 ½ teaspoons freshly squeezed orange juice

½ tablespoon soy sauce

¾ teaspoon brown sugar

teaspoon chili paste

teaspoon sesame oil

1 tablespoon oil for stir-frying

½ teaspoon minced ginger

½ clove garlic, minced

Serve with rice and a steamed vegetable for a quick and easy dish on busy weeknights.

1. Cut the chicken into 1-inch cubes. Mix in the rice wine, egg white, and 1½ teaspoons cornstarch, adding the cornstarch last. Marinate the chicken for 15 minutes.

2. Mix together the water, orange juice, soy sauce, brown sugar, chili paste, sesame oil, and 1 teaspoon cornstarch.

3. Add oil to a preheated wok or skillet. When the oil is ready, add the ginger and garlic. Stir-fry briefly until aromatic.

4. Add the chicken and stir-fry until the chicken changes color and is nearly cooked through.

5. Give the sauce a quick stir. Push the chicken up the sides of the wok and add the sauce, stirring vigorously to thicken. Mix the sauce with the chicken and cook the chicken for another minute.

Kung Pao Stir-Fry

Serves 2–4

$ Total Cost: $3.48

2 boneless, skinless chicken breasts

1 tablespoon soy sauce

2 tablespoons Chinese rice wine or dry sherry, divided

1 tablespoon cornstarch

2 tablespoons dark soy sauce

1 teaspoon sugar

¼ teaspoon sesame oil

4 tablespoons oil for stir-frying

1 clove garlic, minced

¼ teaspoon chili paste

½ cup unsalted, roasted peanuts

This healthier version of Kung Pao Chicken uses less oil but still contains protein-rich peanuts.

1. Cut the chicken into 1-inch cubes. Add the soy sauce, 1 tablespoon rice wine, and the cornstarch to the chicken, adding the cornstarch last. Marinate the chicken for 30 minutes.

2. Mix together the dark soy sauce, 1 tablespoon rice wine, sugar, and sesame oil.

3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the chicken cubes and stir-fry until they turn golden. Remove the chicken from the wok and drain on paper towels.

4. Add 2 tablespoons oil. When oil is hot, add the garlic clove and chili paste. Stir-fry briefly until aromatic. Add the peanuts and stir-fry very briefly, taking care not to burn.

5. Add the sauce to the wok and bring to a boil. Turn down the heat and add the chicken. Mix everything and simmer for a few minutes until the chicken is cooked through.

Sesame Chicken

Serves 2–3

$ Total Cost: $4.50

1½ whole boneless chicken breasts

1 tablespoon soy sauce

½ tablespoon Chinese rice wine or dry sherry

teaspoon sesame oil

1 tablespoon flour

teaspoon baking powder

teaspoon baking soda

1 tablespoon water

3 tablespoons cornstarch, divided

½ teaspoon vegetable oil

¼ cup water

½ cup chicken stock or broth

1 tablespoon dark soy sauce

¼ cup vinegar

1 teaspoon chili sauce with garlic

½ large clove garlic, minced

½ teaspoon rice vinegar

½ cup sugar

1 tablespoon sesame seeds

2–3 cups oil for deep-frying

The secret to this popular restaurant dish lies in the sauce—adjust the sweetness level by increasing or decreasing the ratio of vinegar to sugar.

1. Cut the chicken into cubes. Mix in the soy sauce, rice wine, sesame oil, flour, baking powder, baking soda, water, 1 tablespoon cornstarch, and vegetable oil. Marinate the chicken for 30 minutes.

2. In a medium bowl, combine ¼ cup water, chicken stock, dark soy sauce, vinegar, chili sauce with garlic, garlic clove, rice vinegar, sugar, and 2 tablespoons cornstarch. Set aside.

3. Heat oil in wok to 350°F. Add the marinated chicken and deep-fry until golden brown. Remove from the wok with a slotted spoon and drain on paper towels.

4. Raise the oil temperature in the wok to 400°F. Deep-fry the chicken a second time, until it turns golden brown. Remove and drain.

5. Give the sauce a quick stir. Bring to a boil in a medium-sized saucepan. Pour over the deep-fried chicken. Garnish with the sesame seeds.

Spicy Braised Chicken Wings

Serves 2–3

$ Total Cost: $2.17

6 chicken wings

cup chicken broth

¼ cup plain yogurt

½ tablespoon Chinese rice wine or dry sherry

½ tablespoon soy sauce

½ teaspoon honey

½ tablespoon curry paste

2 cups oil for deep-frying

Madras, a hot curry paste made with turmeric, chili, cumin, and coriander, works well in this recipe.

1. Chop the chicken wings into pieces. In a large saucepan, blanch the chicken wing pieces in boiling water for 2 minutes. Drain.

2. Combine the chicken broth, yogurt, rice wine, soy sauce, honey, and curry paste. Set aside.

3. Heat oil for deep-frying. When the oil reaches 350°F, carefully slide the chicken wing pieces into the wok. Deep-fry until they turn light brown. Remove with a slotted spoon and drain on paper towels.

4. Bring the sauce to a boil in a skillet or wok. Add the chicken pieces, cover, and simmer for 10–15 minutes, or until the chicken is cooked through.

Chicken Glazed in Bean Sauce

Serves 2–4

$ Total Cost: $4.39

2 large boneless, skinless chicken breasts (12–14 ounces)

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon soy sauce

2½ green onions, thinly sliced on the diagonal

½ cup chicken stock or broth

1 tablespoon dark soy sauce

1 tablespoon bean sauce

2 tablespoons brown sugar

1 clove garlic, chopped

2 tablespoons oil for stir-frying

1 teaspoon cornstarch mixed with 4 teaspoons water

This recipe produces a tender chicken lightly glazed with savory bean sauce. For added protein, try stirring in cashews or peanuts before serving.

1. Wash the chicken breasts, pat dry, and dice.

2. Mix together the rice wine, soy sauce, and half of a green onion. Marinate the chicken for 1 hour.

3. In a small bowl, combine the chicken stock, dark soy sauce, bean sauce, brown sugar, and garlic. Set aside.

4. Add oil to a preheated wok or skillet. When oil is hot, add the chicken and stir-fry until it is nearly cooked through. Remove from the wok and set aside.

5. Add the sauce into the wok. Add the cornstarch-and-water mixture in the middle, stirring vigorously to thicken. Add the chicken, mixing in and letting the sauce reduce until it is a glaze. Stir in the 2 sliced green onions.

Chicken with Red and Green Peppers

Serves 2–4

$ Total Cost: $4.96

2 boneless, skinless chicken breasts

1 tablespoon soy sauce

1 egg white

1½ teaspoons cornstarch

1 green bell pepper

1 red bell pepper

¼ cup water

1½ teaspoons sugar

1 tablespoon black bean sauce

¼ teaspoon chili paste

1 tablespoon cornstarch

3–4 tablespoons oil for stir-frying

2 garlic cloves, chopped

½ cup chopped red onion

1. Chop the chicken into 1½-inch cubes. Mix in the soy sauce, egg white, and cornstarch, being sure to add the cornstarch last. Marinate the chicken for 30 minutes.

2. Wash the green and red peppers, remove the seeds, and cut into chunks.

3. To make the sauce, mix together the water, sugar, black bean sauce, chili paste, and cornstarch, and set aside.

4. Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add the chopped garlic and stir-fry briefly until aromatic. Add the marinated chicken to the wok. Stir-fry until the chicken turns white and is nearly cooked through. Remove from the wok and set aside.

5. Add 2 tablespoons oil. When oil is hot, add the green pepper and onion. Stir-fry for about 1 minute, and then add the red pepper. Stir-fry until the peppers turn a bright color and the onion is softened.

6. Give the sauce a quick stir. Push the vegetables up to the side of the wok and add the sauce in the middle, stirring vigorously to thicken. Mix with the vegetables. Add the chicken. Mix all the ingredients and serve hot.

Quick Red Bell Peppers
Although they are both members of the capsicum family, red peppers have a shorter cooking time than green peppers. For best results, add them at a later stage in stir-frying.

Bang Bang Chicken

Serves 2

$ Total Cost: $3.99

½ pound boneless, skinless chicken breasts Spicy Szechwan Peanut Sauce (see recipe to follow)

½ large dried bean curd sheet

1 small cucumbers

¼ teaspoon salt

To use Chinese noodles instead of bean curd sheets, cook the noodles according to instructions, drain well, and lay over the cucumber slices.

1. Boil chicken breasts in water for 15–20 minutes. Drain well.

2. Cut the bean curd sheet into 4 squares. Soak the sheet in cold water to soften. Peel the cucumbers and slice, toss with salt, and leave for 15 minutes.

3. Chop the chicken meat into thin slices. Lay the cucumber slices on a plate and top with a bean curd sheet. Top with the chicken and the sauce. Serve the remainder of the sauce in a dipping bowl so guests can help themselves.

SPICY SZECHWAN PEANUT SAUCE

Yields ¼ cup

$ Total Cost: $1.28

1½ tablespoon peanut butter

1½ tablespoon soy sauce

2 teaspoons sugar

1½ tablespoon black rice vinegar

½ tablespoon sesame oil

½ clove garlic, chopped

½–1 tablespoon hot chili oil

Process all the ingredients in a food processor, and use as a dipping sauce.

Chicken with Walnuts

Serves 2–3

$ Total Cost: $2.78

1 boneless, skinless chicken breasts

1 egg white

teaspoon salt

1 teaspoon cornstarch

¾ tablespoons dark soy sauce

1½ tablespoon oyster sauce

¾ tablespoons Chinese rice wine or dry sherry

1 teaspoons sugar

¼ cup water

¼ cup walnut halves

½ garlic clove, smashed

½ teaspoon cornstarch mixed with 4 teaspoons water

½ cup oil for frying

The crunchy texture of walnuts goes well with velvety chicken cooked in a savory sauce.

1. Cut the chicken into 1-inch cubes. Mix in the egg white, salt, and cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.

2. Combine the dark soy sauce, oyster sauce, rice wine, sugar, and water, and set aside.

3. Boil the walnuts in water for at least 5 minutes. Drain and dry.

4. Add ½ cup oil to a preheated wok or skillet. When oil is hot, add the chicken cubes. Velvet the chicken cubes by submerging them in the hot oil just until they change color. Remove immediately and drain on paper towels.

5. Remove all but 1 tablespoon oil. When oil is hot, add the garlic and stir-fry until aromatic. Add the walnuts and stir-fry for about 1 minute. Push up to the side of the wok and add the sauce in the middle. Bring to a boil.

6. Give the cornstarch-and-water mixture a quick stir. Add in the middle of the wok, stirring quickly to thicken. Add the chicken. Mix everything together. Cover and simmer for a few minutes until the chicken is cooked through.

Chengdu Chicken

Serves 2

$ Total Cost: $3.24

2 boneless, skinless chicken breasts

1 stalks celery

1½ teaspoons red or black rice vinegar

½ teaspoon sugar

½ teaspoon salt, divided

¼ cup hot water

½ teaspoon Chinese rice wine or dry sherry

1½ tablespoon oil for stir-frying

½ tablespoon chopped ginger

1 garlic clove, chopped

1 tablespoon hot bean sauce

1 teaspoon cornstarch

cup water

Chengdu Chicken is named after Chengdu, the capital city of Szechuan province in western China.

1. Rinse the chicken breasts and cut into cubes. Cut the celery into 1-inch slices on the diagonal. Blanch or parboil the celery in a pot of boiling water for 2–3 minutes.

2. Combine the rice vinegar, sugar, ½ teaspoon salt, hot water, and rice wine. Set aside.

3. Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the celery. Stir-fry briefly and add ¼ teaspoon salt. Stir-fry until the celery changes color and is tender but still firm. Remove from the wok.

4. Wipe the wok clean with a paper towel. Add ½ tablespoon oil. When the oil is hot, add the ginger and garlic and stir-fry briefly until aromatic. Add the chicken cubes. Stir-fry for 2–3 minutes, then add the hot bean sauce. Stir-fry until the chicken changes color and is nearly cooked through.

5. Add the sauce and bring to a boil. Mix the cornstarch and water and add to the middle of the wok, stirring vigorously to thicken. Add the celery. Mix everything through and serve hot.

Chicken Lettuce Wraps

Yields 5 wraps

$ Total Cost: $4.40

½ pound boneless, skinless chicken breasts

½ head lettuce leaves

½ red bell pepper

½ 4-ounce can water chestnuts, rinsed and drained

½ 4-ounce can bamboo shoots, rinsed and drained

½ tablespoon soy sauce

1 tablespoon oyster sauce

½ tablespoon Chinese rice wine or dry sherry

½ teaspoon sugar

2 tablespoons oil for stir-frying

½ teaspoon minced garlic clove

½ teaspoon minced ginger

½ stalk celery, thinly sliced on the diagonal

½ tablespoon cornstarch mixed with 2 tablespoons water

1 green onions, thinly sliced on the diagonal

½ teaspoon sesame oil

Crisp lettuce makes an interesting contrast to the warm chicken and vegetable filling. To keep the lettuce leaves crisp, chill until ready to use.

1. Wash the chicken and pat dry. Pound lightly on the chicken to tenderize. Cut the chicken into thin slices approximately 2½ inches long.Wash the lettuce, and dry and separate the leaves. Set aside. Remove the seeds from the red pepper and chop into bite-sized pieces. Slice the water chestnuts and cut the bamboo shoots into 1-inch pieces.

2. Mix together the soy sauce, oyster sauce, Chinese rice wine, and sugar. Set aside.

3. Add 2 tablespoons oil in a preheated wok or heavy skillet. When oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the chicken and stir-fry until it is browned and nearly cooked through. Remove from the wok and set aside. Drain on paper towels.

4. Add 2 tablespoons oil. When oil is hot, add the water chestnuts and celery. Stir-fry for about 1 minute, then add the red pepper. Add the bamboo shoots. Stir-fry until the vegetables are brightly colored and tender. Add the sauce. Give the cornstarch/water mixture a quick stir and add in the middle, stirring quickly to thicken. Stir in the green onions. Drizzle with sesame oil.

5. To prepare the lettuce wraps, lay a lettuce leaf flat. Place one-fifth of the chicken combined with the vegetable/sauce mixture into the middle and roll up the lettuce leaf. Continue with the remainder of the chicken and lettuce leaves. Serve as an appetizer, or as a main course with stir-fried rice vermicelli.

Savory Shanghai Noodles

Serves 2–4

$ Total Cost: $4.79

½ pound boneless, skinless chicken breasts (cubed)

½ teaspoon sugar

½ teaspoon cornstarch

½ bunch spinach

¾ cup chicken broth

¼ cup water

1 tablespoon plus 2 teaspoons oyster sauce

1 teaspoon Chinese rice wine or dry sherry

1 garlic clove, finely chopped

1 slice ginger, finely chopped

½ pound fresh Shanghai noodles

½ teaspoon sesame oil

1¼ cups oil for frying

Frying the chicken briefly in 1 cup of hot oil gives it a soft, velvety texture.

1. Rinse the chicken in warm water and pat dry. Marinate the chicken in the sugar and cornstarch for 15 minutes.

2. Wash the spinach and drain thoroughly. Mix together the chicken broth, water, oyster sauce, and rice wine, and set aside.

3. Add 1¼ cups oil to a preheated wok or skillet. When oil is hot, add the chicken and fry briefly for 1 minute. Remove the chicken from the wok with a slotted spoon and drain on paper towels.

4. Remove all but 2 tablespoons oil from the wok. Add the spinach and fry until it changes color. Add seasonings such as salt or soy sauce, if desired. Remove from the wok and set aside.

5. Add the garlic and ginger and stir-fry briefly until aromatic. Add the noodles. Stir-fry and toss with the sesame oil. Make a well in the middle of the wok and add the sauce. Bring to a boil. Add the spinach and the chicken back into the wok. Mix everything through and serve hot.

Noodle Lore
Contrary to popular legend, the Italians were probably twirling linguine and spaghetti noodles on their plates long before Marco Polo made his famous trek to China and the Far East. However, it is true that the Chinese have been enjoying noodles since ancient times. Symbolizing a long life in Chinese culture, noodles occupy an important place in festive celebrations such as Chinese New Year. And birthday celebrations wouldn’t be complete without a heaping bowl of longevity noodles.