A | B | C | D | E
F | G | H | I | J
K | L | M | N | O
P | Q | R | S | T
V | W | X | Y | Z
Accompaniments, see Potatoes; Rice; Vegetable(s)
Almonds, toasting, 152
Appetizers, 40-67
Barton’s peppered pecans, 45-46
chili-orange cold noodles, 396-97
Chinese crackerjacks, 46-47
crispy prawns with strange-flavor sauce, 220-22
crispy sesame fish slices with persimmon dipping sauce, 207-9
dragon noodles, 391-92
ginger-pickled daikon, 53-54
ginger-pickled radish rounds, 57-58
ginger-pickled red cabbage slaw, 61-62
ginger-spiked chopped liver with garlic croutons, 113-14
grilled Chinese chicken wings with orange zest and garlic, 128-29
lemon-pickled lotus rounds, 55-56
Loni’s cucumber pickles with Chinese black beans, 50-52
ma-la cucumber fans, 48-50
Mandarin breadtwists, 66-67
orange-pickled carrot coins, 58-59
Paris noodles, 395-96
Peking spicy cabbage pickle, 52-53
pickled red cherry peppers, 56-57
sesame-walnut chicken with pineapple dipping sauce, 124-26
spicy beef salad with crispy rice sticks and fried peanuts, 271-73
spicy fish toasts, 205-7
spicy orange pecans, 43-45
strange-flavor eggplant, 62-64
sweet and tangy red onion pickle, 47-48
Szechwan-style baby string beans with minced dried shrimp, 64-66
turmeric tomatoes, 59-61
wok-seared scallops with carrot and daikon “noodles,” 225-27
Apple cider vinegar, 14
Apricot-raspberry lattice tart, 477-79
Arugula, 445
Asparagus:
stir-fried pork ribbons with orange, hot bean paste and, 307-10
stir-fried spicy beef with chard, mushrooms and, 260-62
Bacon:
and chicken fried rice, 414-16
smoked, 418
smoked, Shanghai rice with, 418-19
Baguettes, 36
Baking sheets, 370
stir-fried hot and sour chicken with black beans and, 137-39
Thai, stir-fried scallops with summer squashes and, 232-34
Beans:
spring, stir-fried spicy lamb with hoisin and, 279-81
summer, stir-fried spicy pork ribbons with baby squash and, 293-96
see also Black bean(s) (Chinese fermented)
Bean sauce:
hot, stir-fried chicken in, 134-37
spicy, stir-fried chicken ribbons and Shanghai noodles in, 145-48
see also Black bean sauce
Bean sprouts, 397
Beef, 250-73
aging, 255
buying, 253
and chive boiled dumplings with orange-spice dressing, 356-57
and chive won-ton in roasted garlic broth, 98-99
fatty cuts of, 267
organic, 272
salad with crispy rice sticks and fried peanuts, spicy, 271-73
sandpot casserole of hot and sour, 265-68
sandpot casserole of wild mushrooms and, 268-71
spicy tangerine, with glass noodles, 255-57
springrolls with basil, crispy, 343-46
stir-fried orange, with chilis and wild mushrooms, 262-65
stir-fried spicy, with chard, mushrooms, and asparagus, 260-62
stir-fried spicy, with summer tomatoes and purple basil, 257-60
storing, 256-57
summer meatball soup with glass noodles, 92-94
wok-seared tenderloin, 253-55
Beef fat, 264-65
Berry:
ice cream, 497-98
see also specific berries
Biscotti, baby sesame, 461
Bittersweet chocolate sauce, 489
Black bean(s) (Chinese fermented), 14
ginger vinaigrette, 184-85
Loni’s cucumber pickles with, 50-52
stir-fried hot and sour chicken with basil and, 137-39
Black bean sauce, 245
spicy, sandpot casserole of clams and mussels in, 247-49
stir-fried clams, green chilis, and Shanghai noodles in, 245-47
Blackberry-orange cream tartlets, 484-86
Black fig streusel tart, 474-75
Black Friar plum-frangipane tart, 472-73
Blueberry-lemon cream tartlets, 483-84
Bread knives, serrated, 37
Breads:
pan-fried scallion-chive, 382-83
sesame-encrusted flatbreads, 379-81
Breadtwists, Mandarin, 66-67
Brined loin of pork:
with hoisin-maltose glaze, 313-14
with pasilla pepper sauce, 310-12
Broth, roasted garlic:
beef and chive won-ton in, 98-99
China Moon pork won-ton in, 94-96
Brown rice, 416-17
Brown sugar-sesame shortbreads, 456-57
Buddha buns, 372-74
Bun dough:
baking rolls or little loaves from, 376
basic, 363-66
forming rounds of, 371
mixers or food processors for, 377
relaxing, 368
rolling, 367
Bunny stew, 162-64
Buns:
braised duck, with mushrooms and mustard greens, 376-79
buddha, 372-74
hoisin pork, with ginger and garlic, 366-69
leftover filling for, 369
many mushroom, 374-76
shaping and filling, 364-65
steamed or baked, stuffed with chicken and oyster sauce, 369-72
Butter squares, crystallized ginger, 462
Cabbage:
Chinese, stir-fried spicy pork shreds with peanuts and, 302-5
pickle, Peking spicy, 52-53
preserved, 65
red, slaw, ginger-pickled, 61-62
salting, 356
Cakes, savory, see Gold coin cakes
Calamari, see Squid
Cappuccino:
coins, 450-51
ice cream, 499-500
Carrot(s):
coins, orange-pickled, 58-59
and daikon “noodles,” wok-seared scallops with, 225-27
French market, 269
Casseroles, see Sandpot casseroles
Cayenne pepper oil, 11-12
Chard:
stir-fried spicy beef with mushrooms, asparagus, and, 260-62
winter, hot and sour pork ribbons with Shanghai noodles and, 299-302
Chicken, 111-51
and bacon fried rice, 414-16
boiled dumplings with pickled ginger dressing, 352-54
and chili deep-fried won-ton with pickled ginger dip, 358-60
and coconut soup with crispy almonds, 89-90
cubes with lemon zest, stir-fried hoisin, 132-34
curried, springrolls with glass noodles and fresh chilis, 333-36
freshness of, 114-15
hot and sour, sandpot, 148-50
no-poach, 116-17
nuggets, curried, sandpot casserole of, 150-52
nuggets, strange-flavor (aka “McMandarins”), 126-28
nuggets, sweet, sour, and spicy, 142-45
ribbons, hot and sour soup with summer vegetables and, 102-3
sesame-walnut, with pineapple dipping sauce, 124-26
simple soup of water chestnuts, fried ginger, and, 91-92
smoking, 120
steamed or baked buns stuffed with, and oyster sauce, 369-72
stir-fried, in hot bean sauce, 134-37
stir-fried, ribbons and Shanghai noodles in spicy bean sauce, 145-48
stir-fried curried, slivers with onions, tomatoes, and eggplant, 140-42
stir-fried hot and sour, with black beans and basil, 137-39
stir-fried spicy, with orange zest and crispy cashews, 130-32
wings with orange and garlic, grilled Chinese, 128-29
see also Poultry
Chicken fat, 420
Chicken liver, ginger-spiked chopped, with garlic croutons, 113-14
Chicken salads:
cold, with mustard and pine nuts, 117-19
cold, with toasted coconut, peanuts, and crispy rice sticks, 115-17
plum wine, with sweet mustard sauce, 121-23
tea-smoked, with radicchio, mint, and wild mushrooms, 119-21
Chicken stock:
China Moon (aka single stock), 71-72
China Moon infusion, 72-74
tips for, 73
Chili:
green, dipping sauce, 26-27
orange cold noodles, 396-97
Chili flakes, dried red, 14
Chili oil:
lemon, 12-13
orange, 15
Chive-scallion breads, pan-fried, 382-83
Chocolate:
bittersweet, sauce, 489
chip-peanut blocks, 457-58
choosing, 458
pecan nuggets, 458-59
pecan-rum tart, 469-70
stars, 452
walnut tart, 468-69
Chowder, Chinese-style summer clam, 85-86
Clam(s), 85
buying, 247
chowder, Chinese-style summer, 85-86
sandpot casserole of mussels and, in spicy black bean sauce, 247-49
stir-fried, green chilis, and Shanghai noodles in black bean sauce, 245-47
Cocoa powder, 452
Coconut and chicken soup with crispy almonds, 89-90
Coconut milk, 90
Cold-tossed dishes, 442
corn relish, 441-42
Confit:
Chinese-style duck, 170-72
duck, sandpot, 172-74
stir-fried duck, and broad noodles in spicy orange sauce, 174-76
Congee, wild rice, 421-22
Cookies:
baby sesame biscotti, 461
cappuccino coins, 450-51
chocolate chip-peanut blocks, 457-58
chocolate stars, 452
crystallized ginger butter squares, 462-63
currant-ginger shortbreads, 455-56
ginger moons, 454-55
hazelnut mounds, 459-60
pecan-chocolate nuggets, 458-59
presentation of, 460-61
sesame-brown sugar shortbreads, 456-57
tips for, 453
walnut crisps, 451
Cookware, see Equipment
Coriander pesto, 193
Corn:
baby, prawn sandpot casserole with red curry and, 222-25
cakes, gold coin, 439-40
and crab deep-fried won-ton with green chili sauce, 360-61
cutting kernels off cob, 439
relish, cold-tossed, 441-42
Corn oil, 14
cakes, gold coin, 235-36
and corn deep-fried won-ton with green chili sauce, 360-61
stir-fried dancing, with Fresno chili rings, 236-38
table manners for, 238
Crackerjacks, Chinese, 46-47
Crescent moon turnovers, see Turnovers
Cress, curly, 445
Croutons, garlic, 37-38
Cucumber(s):
fans, ma-la, 48-50
Japanese, 298
pickles with Chinese black beans, Loni’s, 50-52
sauce, minted, 23-24
Cured salmon, Chinese-style, 187-88
Currant-ginger shortbreads, 455-56
Curry(ied):
Buddha buns, 372-74
chicken nuggets, sandpot casserole of, 150-52
chicken springrolls with glass noodles and fresh chilis, 333-36
gluten, 374
lamb (or pork) fried rice, 412-14
pork springrolls with lime, 338-40
powder, China Moon, 7-8
red, prawn sandpot casserole with baby corn and, 222-25
sauce, red, 201-2
seafood sandpot, 239-41
stir-fried chicken slivers with onions, tomatoes, and eggplant, 140-42
stir-fried vegetables, 432-34
Curry paste, substitutes for, 223
Cutting, 10-11
julienning, 401
with mandoline, 58
Daikon:
and carrot “noodles,” wok-seared scallops with, 225-27
ginger-pickled, 53-54
Desserts, 446-500
see also Cookies; Ice
creams; Tartlets; Tarts
Diamond kosher salt, 14
Dim sum, 330-405
crescent moon turnovers filled with lemony lamb, 384-87
crescent moon turnovers filled with spicy pork, 388-90
pan-fried scallion-chive breads, 382-83
sesame-encrusted flatbreads, 379-81
thickening fillings for, 348-49
see also Buns; Dumplings; Noodles; Springrolls; Won-tons
Dipping sauces:
green chili, 26-27
peanut-lime, 28
persimmon, 209
pickled ginger, 28-29
pineapple, 124-25
quartet of, for springrolls, 25-26
ten-spice honey, 27
Double stock, 72
Dough, see Bun dough
Dragon noodles, 391-92
Dressings:
ginger-balsamic, 423-24
see also Vinaigrettes
Dry frying, 427
Duck, 106
braised, buns with mushrooms and mustard greens, 376-79
breast, hoisin roast, 168-70
breast, tea and spice smoked, 166-68
breasts, wok-seared, 164-66
confit and broad noodles in spicy orange sauce, stir-fried, 174-76
confit, Chinese-style, 170-72
confit sandpot, 172-74
fat, rendering, 170
infusion with Szechwan peppercorns, 74-75
legs, seared, sandpot casserole of wild mushrooms and, 176-79
ribbons, hot and sour soup with wild mushrooms and, 106-7
skin of, 165
soup, peppery, with roast duck and spring peas, 77-78
won-ton in peppery duck infusion, 97-98
see also Poultry
Dumplings:
boiled beef and chive, with orange-spice dressing, 356-57
boiled chicken, with pickled ginger dressing, 352-54
filling and folding, 352-53
Mandarin pork, with hoisin-garlic sauce, 354-56
poaching, 357
skins and wrappers for, 337, 363
Egg noodles, 399
Eggplant:
Chinese, 429
grilled Chinese, with spicy peanut sauce, 428-30
nuggets, dry-fried Chinese, 427-28
stir-fried curried chicken slivers with onions, tomatoes, and 140-42
stir-fried lamb with mushrooms, leeks and, 276-79
strange-flavor, 62-64
Eggroll(s), 87
cartwheel soup, 87-89
springrolls vs., 340-41
Equipment:
for acidic ingredients, 56-57
for ice cream, 489
instant-read thermometers, 312-13
mandolines, 58
pasta pots, 400
rice cookers, 410
for roasting meat, 312-13
for tools, 465
woks, 134
Espresso, 500
Fats, pork, lamb, and beef, 264-65
Fennel, stir-fried shrimp with noodles and, 214-17
Fig, black, streusel tart, 474-75
Fish, 180-209
baked snapper with red curry sauce, 199-201
balls, plum wine fumet with glass noodles and, 80-82
boning, 248
crispy sesame, slices with persimmon dipping sauce, 207-9
fumet, China Moon, 79-80
fumet, China Moon, whitefish won-ton in, 100-101
head left on, 195
pan-seared tuna with roasted red bell pepper sauce, 196-97
poaching, 183
steamed or seared mahimahi with tomato sauce, 202-5
steaming, 190
toasts, spicy, 205-7
wok-seared tuna salad, 198-99
see also Salmon; Shellfish
Fish paste, 360
Five-flavor oil, 13
Flatbreads, sesame-encrusted, 379-81
rolling, 380-81
Frangipane, 473
Black Friar plum tart, 472-73
raspberry tart, 473-74
Fried:
ginger threads, 29-30
nuts, 34
Fried rice:
chicken and bacon, 414-16
curried lamb (or pork), 412-14
dinner, 416-17
traditional, 410-12
Fruit zest, grating, 462
Fumets:
China Moon fish, 79-80
China Moon fish, whitefish won-ton in, 100-101
plum wine, with fish balls and glass noodles, 80-82
Garlic, 14
croutons, 37-38
roasted, broth, beef and chive won-ton in, 98-99
roasted, broth, China Moon pork won-ton in, 94-96
Garnishes, 28-29
ma-la cucumber fans, 48-50
vegetable fans, 49
black bean vinaigrette, 184-85
crystallized, butter squares, 462-63
currant shortbreads, 455-56
fresh, ice cream, 487-88
lemon iced tea, 38-39
moons, 454-55
peeling, 8-9
pickled, China Moon, 8-10
pickled, dipping sauce, 28-29
-pickled daikon, 53-54
-pickled radish rounds, 57-58
-pickled red cabbage slaw, 61-62
-spiked chopped liver with garlic croutons, 113-14
threads, fried, 29-30
Glass noodles, 30-31
curried chicken springrolls with fresh chilis and, 333-36
infused, 30-31
plum wine fumet with fish balls and, 80-82
spicy tangerine beef (or lamb) with, 255-57
summer meatball soup with, 92-94
Gluten, curried, 374
Gold coin cakes:
corn, 439-40
crab, 235-36
salmon, 188-90
Grape ice cream, 492-93
Green chili dipping sauce, 26-27
Green leaf lettuce, 445
Greens, stir-fried Chinese, 435-36
Grilled:
Chinese chicken wings with orange and garlic, 128-29
Chinese eggplant with spicy peanut sauce, 428-30
Hazelnut:
mounds, 459-60
-peach streusel tart, summer, 476-77
toasted, ice cream, 498-99
Heinz apple cider vinegar, 14
Heinz distilled white vinegar, 14
Hoisin (sauce), 308
garlic sauce, Mandarin pork dumplings with, 354-56
maltose glaze, brined loin of pork with, 313-14
pork buns with ginger and garlic, 366-69
roast duck breast, 168-70
spicy, 22-23
stir-fried chicken cubes with lemon zest, 132-34
stir-fried pork with tree ears, lemon, and tomatoes, 296-99
stir-fried spicy lamb with spring beans and, 279-81
Honeydew ice cream, 496-97
Honey ten-spice dip, 27
Hot chili oil, 6-7
China Moon, 10-11
Hot and sour:
beef, sandpot casserole of, 265-68
chicken sandpot, 148-50
Hunan vegetables, 430-32
pork ribbons with Shanghai noodles and winter chard, 299-302
spareribs, sandpot casserole of, 320-23
squid, 243-44
stir-fried chicken with black beans and basil, 137-39
Hot and sour soups:
with chicken ribbons and summer vegetables, 102-3
with duck ribbons and wild mushrooms, 106-7
with slivered pork and winter vegetables, 104-5
Hot bean paste, 308
Hunan vegetables, hot and sour, 430-32
Ice creams, 486-500
any berry, 497-98
bittersweet chocolate sauce for, 489
cappuccino, 499-500
fresh ginger, 487-88
grape, 492-93
homemade vs. store-bought, 497
honeydew, 496-97
ingredients for, 495
lemon, 490-91
light, 493
lime-rum, 493-94
mango, 491-92
pear, 495-96
presentation of, 494
salt in, 490
served with tarts, 477
serving consistency for, 498
storing, 491
sweetness of, 488
toasted hazelnut, 498-99
tools for, 489
Iced tea, 38-39
ginger-lemon, 38-39
Infused glass noodles, 30-31
Infusions, 76-77
China Moon, 72-74
duck, with Szechwan peppercorns, 74-75
ingredients for, 14
peppery duck, duck won-ton in, 97-98
seasoning, 82-83
storing, 76
tools for, 16
vegetable, 82-83
Julienne, 401
Kadoya sesame oil, 14
Kitchen tongs, 313
Kuhn, Loni, 50
buying, 253
curried, fried rice, 412-14
lemony, crescent moon turnovers filled with, 384-87
peppered loin of, 274-76
sausage, peppery, 282-84
sausage sandpot, 287-89
spicy tangerine, with glass noodles, 255-57
stew sandpot with wild mushrooms and pearl onions, 284-87
stir-fried, with eggplant, mushrooms, and leeks, 276-79
stir-fried spicy, with hoisin and spring beans, 279-81
storing, 256-57
Lamb fat, 264-65
Lamb’s lettuce, 445
Lattice tops for tart shells, 478-79
Leeks:
cleaning, 280
stir-fried lamb with eggplant, mushrooms, and, 276-79
Lemon:
butter tart, 466
chili oil, China Moon, 12-13
cream blueberry or raspberry tartlets, 483-84
crystallized, tart, 467-68
ginger iced tea, 38-39
ice cream, 490-91
-pickled lotus rounds, 55-56
Lemongrass, 14
serrano vinegar, 19
Lemon peel, 14
Lettuce, baby, 445
Lime:
peanut dipping sauce, 28
-rum ice cream, 493-94
Loni’s cucumber pickles with Chinese black beans, 50-52
Lotus rounds, lemon-pickled 55-56
Mâche, 445
Mahimahi, steamed or seared, with tomato sauce, 202-5
Ma-la:
cucumber fans, 48-50
oil, 17-18
steamed poussin with roasted Szechwan pepper-salt, 153-55
Maltose, 314
-glazed baked spareribs, 315-17
Mandarin breadtwists, 66-67
Mandarin pork dumplings with hoisin-garlic sauce, 354-56
Mandolines, 58
Mango ice cream, 491-92
Many mushroom buns, 374-76
Marukan unseasoned rice vinegar, 14
Master sauce:
leftover, 158
poussin, 158-59
Mazola corn oil, 14
Meat:
organic, 272
roasting, tools for, 312-13
velveting, 258
see also Beef; Lamb; Pork; Sausage; Sparerib(s)
Meatball(s):
sandpot casserole of sweet, sour, and spicy, 326-29
summer soup with glass noodles, 92-94
Minted cucumber sauce, 23-24
Mizuna, baby, 445
Moonspeak, 20
Mushroom(s):
braised duck buns with mustard greens and, 376-79
many, buns, 374-76
stir-fried lamb with eggplant, leeks, and, 276-79
stir-fried spicy beef with chard, asparagus, and, 260-62
Mushroom(s), wild:
dried black, 351
hot and sour soup with duck ribbons and, 106-7
lamb stew sandpot with pearl onions and, 284-87
sandpot casserole of beef and, 268-71
sandpot casserole of seared duck legs and, 176-79
stir-fried Chinese sausage with sun-dried tomatoes and, 305-7
stir-fried orange beef with chilis and, 262-65
stir-fried wild rice with, 419-21
tea-smoked chicken salad with radicchio, mint, and, 119-21
Mushroom soy sauce, 148
Mussels:
buying, 247
sandpot casserole of clams and, in spicy black bean sauce, 247-49
Mustard greens, 378
baby red, 445
braised duck buns with mushrooms and, 376-79
Mustard sauce, 118
China Moon house, 21
Mustard vinaigrette, 118
Noodle pillows:
broad, 403-5
flipping, 403
in nonstick skillet, 402
pot-browned, 401-3
Noodles, 390-405
broad, stir-fried duck confit and, in spicy orange sauce, 174-76
broad, stir-fried spicy scallops with fresh peas and, 230-32
chili-orange cold, 396-97
Chinese egg, 398-99
Chinese vs. Italian, 392
cold tomato, 393-94
dragon, 391-92
light-style peanut-lime, 400-1
Paris, 395-96
pulled, 396-97
stir-fried shrimp with fennel and, 214-17
tossing of, 394-95
see also Glass noodles; Shanghai noodles
Nuts:
Chinese cracker jacks, 46-47
flipping while caramelizing, 44
fried, 34
roasted, 34
see also specific nuts
Oils:
cayenne pepper, 11-12
five-flavor, 13
ma-la, 17-18
Szechwan peppercorn, 18-19
see also Chili oil
Onion(s), red, 47
pickle, sweet and tangy, 47-48
Orange:
chili cold noodles, 396-97
chili oil, China Moon, 15
cream blackberry or strawberry tartlets, 484-86
pecans, spicy, 43-45
peel, 14
-pickled carrot coins, 58-59
spicy scallops with fresh rice noodles, 227-29
stir-fried beef with chilis and wild mushrooms, 262-65
vinaigrette, 25
zest, 285
Organic beef and pork, 272
Organic poultry, 136-37
Oven-dried plum tomatoes, 36-37
Pantry items, 1-39
cayenne pepper oil, 11-12
China Moon chili-lemon oil, 12-13
China Moon chili-orange oil, 15
China Moon curry powder, 7-8
China Moon hot chili oil, 10-11
China Moon house mustard sauce, 21
China Moon pickled ginger, 8-10
China Moon ten-spice, 6-7
crispy rice sticks, 31-32
five-flavor oil, 13
fresh ginger vinaigrette, 24
fried ginger threads, 29-30
fried nuts, 34
garlic croutons, 37-38
ginger-lemon iced tea, 38-39
green chili dipping sauce, 26-27
homemade peanut butter, 32-33
infused glass noodles, 30-31
ma-la oil, 17-18
minted cucumber sauce, 23-24
orange vinaigrette, 25
oven-dried plum tomatoes, 36-37
peanut-lime dipping sauce, 28
pickled ginger dipping sauce, 28-29
quartet of springroll dipping sauces, 25-26
roasted nuts, 34
roasted Szechwan pepper-salt, 5-6
serrano-lemongrass vinegar, 19
spicy hoisin sauce, 22-23
storing items in, 12-13
sweet mustard sauce, 21-22
Szechwan peppercorn oil, 18-19
ten-spice honey, 27
Parchment paper, 387
Paris noodles, 395-96
Paris salad, 444-45
Pasta pots, 400
Pattypan squash blossoms, 293
Peach-hazelnut streusel tart, summer, 476-77
Peanut:
chocolate chip blocks, 457-58
-lime dipping sauce, 28
-lime noodles, light-style, 400-1
sauce, spicy, 429
sauce, spicy, grilled Chinese eggplant with, 428-30
Peanut butter:
fried, 33
homemade, 32-33
roasted, 33
Peanut oil, 14
Pear ice cream, 495-96
Peas:
fresh, stir-fried spicy scallops and broad noodles with, 230-32
spring, peppery duck soup with roast duck and, 77-78
Pecan(s), 45
Barton’s peppered, 45-46
chocolate nuggets, 458-59
chocolate-rum tart, 469-70
spicy orange, 43-45
Peking spicy cabbage pickle, 52-53
Pepper(s):
pasilla, sauce, 311-12
red cherry, pickled, 56-57
roasted red bell, sauce, 196-97
roasting, 197
Peppercorns, 274
see also Szechwan pepper(corn)(s)
Peppered:
loin of lamb, 274-76
pecans, Barton’s, 45-46
sausage sandpot, 323-26
Peppery:
duck infusion, duck won-ton in, 97-98
duck soup with roast duck and spring peas, 77-78
lamb sausage, 282-84
Persimmon dipping sauce, 209
Pesto, coriander, 193
Pickle(d)(s):
cucumber, with Chinese black beans, Loni’s, 50-52
ginger, China Moon, 8-10
ginger-, daikon, 53-54
ginger-, radish rounds, 57-58
ginger-, red cabbage slaw, 61-62
ginger dipping sauce, 28-29
lemon-, lotus rounds, 55-56
orange-, carrot coins, 58-59
Peking spicy cabbage, 52-53
red cherry peppers, 56-57
salmon, Chinese-style, 186-87
salt for, 53
sweet and tangy red onion, 47-48
vegetables for, 50
vinegars for, 54-55
Pineapple, 143
dipping sauce, 124-25
Pine nuts, toasting, 193
Planter’s peanut oil, 14
Plum, Black Friar, frangipane tart, 472-73
chicken salad with sweet mustard sauce, 121-23
fumet with fish balls and glass noodles, 80-82
pan-fried coho salmon with, 194-95
Poaching fish, 183
Pork, 290-329
brined loin of, with hoisin-maltose glaze, 313-14
brined loin of, with pasilla pepper sauce, 310-12
brining, 310-11
curried, springrolls with lime, 338-40
fresh, buying, 294-95
fresh, storing, 300-301
fried rice, curried, 412-14
hoisin, buns with ginger and garlic, 366-69
hot and sour, ribbons with Shanghai noodles and winter chard, 299-302
Mandarin dumplings with hoisin-garlic sauce, 354-56
organic, 272
sandpot casserole of sweet, sour, and spicy meatballs, 326-29
slivered, hot and sour soup with winter vegetables and, 104-5
spicy, crescent moon turnovers filled with, 388-90
stir-fried, ribbons with asparagus, orange, and hot bean paste, 307-10
stir-fried hoisin, with tree ears, lemon, and tomatoes, 296-99
stir-fried spicy, ribbons with summer beans and baby squash, 293-96
stir-fried spicy, shreds with Chinese cabbage and peanuts, 302-5
summer meatball soup with glass noodles, 92-94
undercooked, 316-17
won-ton in roasted garlic broth, China Moon, 94-96
see also Sausage; Sparerib(s)
Pork fat, 264-65
Potatoes:
crispy, 425-26
varieties of, 424
wok-seared new, 424-25
Poultry, 110-79
buying, 126-27
fresh, freezing, 123
fresh, storing, 118-19
organic, 136-37
rubbing with seasoned salt, 160
tea and spice smoked quail, 160-62
see also Chicken; Duck
Poussin:
ma-la steamed, with roasted Szechwan pepper-salt, 153-55
master sauce, 158-59
tea and spice smoked, 155-57
Prawn(s), 213
cold salad of wok-seared, in their shells, 210-11
crispy, with strange-flavor sauce, 220-22
sandpot casserole with red curry and baby corn, 222-25
see also Shrimp
Preserved cabbage, 65
Quail, tea and spice smoked, 160-62
Radicchio, 445
tea-smoked chicken salad with mint, wild mushrooms, and, 119-21
Radish rounds, ginger-pickled, 57-58
Raspberry:
apricot lattice tart, 477-79
frangipane tart, 473-74
lemon cream tartlets, 483-84
spice tart, 480-81
Red cabbage, ginger-pickled, 61-62
Red chili flakes, dried, 14
Red curry sauce, 201-2
Red leaf lettuce, 445
Relishes:
cold-tossed corn, 441-42
wok-seared spinach, 438-39
Rhubarb-strawberry lattice tart, 479-80
Rice, 408
basic steamed, 409-10
brown, 416-17
cooking in chicken stock, 413
rinsing, 414-15
sticky, 411
too wet or too dry, 423
see also Wild rice
Rice, fried:
chicken and bacon, 414-16
curried lamb (or pork), 412-14
dinner, 416-17
drying rice for, 412
traditional, 410-12
Rice cookers, 410
Rice noodles, fresh, spicy orange scallops with, 227-29
Rice sticks, buying, 32
Rice sticks, crispy, 31-32
cold chicken salad with toasted coconut, peanuts, and, 115-17
spicy beef salad with fried peanuts and, 271-73
Rice vinegar, 14
Roasted nuts, 35
Roasting racks, 313
Roll-cutting, 260
Rum:
chocolate-pecan tart, 469-70
lime ice cream, 493-94
Salads:
China Moon house, with fresh ginger vinaigrette, 442-43
cold calamari, with ginger-black bean vinaigrette, 241-42
cold wok-seared prawns in their shells, 210-11
geometry of lettuce leaves in, 444
Paris, 444-45
spicy beef, with crispy rice sticks and fried peanuts, 271-73
wild rice, with ginger-balsamic dressing, 423-24
see also Chicken salads
Salmon:
cakes, gold coin, 188-90
Chinese-style cured, 187-88
Chinese-style pickled, 186-87
clear-steamed, with fresh coriander pesto, 192-94
clear-steamed, with ginger-black bean vinaigrette, 190-92
cold poached, tiles with ginger-black bean vinaigrette, 183-85
pan-fried Coho, with plum wine, 194-95
Salt, 14
for pickling, 53
roasted Szechwan pepper, 5-6
sea, 23
Sandpot casseroles, 150-51
of beef and wild mushrooms, 268-71
of clams and mussels in spicy black bean sauce, 247-49
of curried chicken nuggets, 150-52
curried seafood, 239-41
duck confit, 172-74
of hot and sour beef, 265-68
hot and sour chicken, 148-50
of hot and sour spareribs, 320-23
lamb sausage, 287-89
lamb stew, with wild mushrooms and pearl onions, 284-87
peppered sausage, 323-26
prawn, with red curry and baby corn, 222-25
of seared duck legs and wild mushrooms, 176-79
of spicy spareribs nuggets with garlic, 317-20
of sweet, sour, and spicy meatballs, 326-29
Sauces:
bittersweet chocolate, 489
coriander pesto, 193
minted cucumber, 23-24
mustard, 118
mustard, China Moon house, 21
pasilla pepper, 311-12
red curry, 201-2
roasted red bell pepper, 196-97
spicy hoisin, 22-23
spicy peanut, 429
tomato, 203-4
see also Dipping sauces; Vinaigrettes
Sausage:
Chinese, 306
lamb, sandpot, 287-89
peppered, sandpot, 323-26
peppery lamb, 282-84
stir-fried Chinese, with wild mushrooms and sun-dried tomatoes, 305-7
Scallion(s), 14
chive breads, pan-fried, 382-83
Scallops:
buying, 228-29
spicy orange, with fresh rice noodles, 227-29
stir-fried, with summer squashes and Thai basil, 232-34
stir-fried spicy, and broad noodles with fresh peas, 230-32
wok-seared, with carrot and daikon “noodles,” 225-27
Seafood:
sandpot, curried, 239-41
see also Clam(s); Crab(meat)(s); Fish; Prawn(s); Salmon; Scallops; Shellfish; Shrimp
Serrano-lemongrass vinegar, 19
Serrated bread knives, 37
Sesame (seeds):
baby biscotti, 461
black, toasting, 391
-brown sugar shortbreads, 456-57
crispy fish slices with persimmon dipping sauce, 207-9
-encrusted flatbreads, 379-81
walnut chicken with pineapple dipping sauce, 124-26
Sesame oil, 14
Shanghai noodles, 399
hot and sour pork ribbons with winter chard and, 299-302
stir-fried chicken ribbons and, in spicy bean sauce, 145-48
stir-fried clams, green chilis, and, in black bean sauce, 245-46
Shanghai rice with smoked bacon, 418-19
fresh, 246
sandpot casserole of clams and mussels in spicy black bean sauce, 247-49
see also Clam(s); Crab(meat)(s); Prawn(s); Scallops; Shrimp
Shortbreads:
currant-ginger, 455-56
sesame-brown sugar, 456-57
Shrimp, 213
buying, 212-13
dried, 428
minced dried, Szechwan-style baby string beans with, 64-66
poached won-ton with coriander vinaigrette, 362-63
skewered baked, 212-14
spitting shells of, 214-15
stir-fried, with fennel and noodles, 214-17
stir-fried, with lemon and almonds, 217-19
uses for shells of, 225
velveting, 217
see also Prawn(s)
Single stock (China Moon chicken stock), 71-72
Skewered baked shrimp, 212-14
Slaw, ginger-pickled red cabbage, 61-62
Slow-cooking, 333
Smoked foods:
tips for, 166-67
see also Tea and spice smoked
Snapper with red curry sauce, baked, 199-201
Soups, 68-109
chicken and coconut, with crispy almonds, 89-90
Chinese-style summer clam chowder, 85-86
eggroll-cartwheel, 87-89
peppery duck, with roast duck and spring peas, 77-78
plum wine fumet with fish balls and glass noodles, 80-82
simple, of chicken, water chestnuts, and fried ginger, 91-92
summer meatball, with glass noodles, 92-94
Sweet Mama squash, 108-9
table manners for, 104-5
wild, 84-85
see also Hot and sour soups; Stocks; Won-ton (soups)
Soy sauce, mushroom, 148
Sparerib(s):
maltose-glazed baked, 315-17
nuggets with garlic, spicy, sandpot casserole of, 317-20
sandpot casserole of hot and sour, 320-23
shopping for, 318
Spice(s):
China Moon curry powder, 7-8
China Moon ten-spice, 6-7
dry, choosing, 18-19
grinding, 26-27
raspberry tart, 480-81
ten-, honey dip, 27
beef salad with crispy rice sticks and fried peanuts, 271-73
cabbage pickle, Peking, 52-53
fish toasts, 205-7
hoisin sauce, 22-23
orange pecans, 43-45
orange scallops with fresh rice noodles, 227-29
peanut sauce, 429
stir-fried beef with chard, mushrooms, and asparagus, 260-62
stir-fried beef with summer tomatoes and purple basil, 257-60
stir-fried chicken with orange zest and crispy cashews, 130-32
stir-fried lamb with hoisin and spring beans, 279-81
stir-fried pork ribbons with summer beans and baby squash, 293-96
stir-fried pork shreds with Chinese cabbage and peanuts, 302-5
stir-fried scallops and broad noodles with fresh peas, 230
sweet and sour chicken nuggets, 142-45
tangerine beef (or lamb) with glass noodles, 255-57
Spinach relish, wok-seared, 438-39
Springrolls, 87
crispy beef, with basil, 343-46
crispy ten-spice, with crushed peanuts, 340-43
curried chicken, with glass noodles and fresh chilis, 333-36
curried pork, with lime, 338-40
eggrolls vs., 340-41
filling and folding, 334-35
glass noodles for, 350
quartet of dipping sauces for, 25-26
schlepping, 338-39
skins and wrappers for, 337
vegetarian, 349-51
wedding, 346-49
Squash(es):
baby, stir-fried spicy pork ribbons with summer beans and, 293-96
Sweet Mama, soup, 108-9
summer, stir-fried scallops with Thai basil and, 232-34
Squid, 241
cleaning, 242-43
cold calamari salad with ginger-black bean vinaigrette, 241-42
hot and sour, 243-44
Steaming, 153
Stews:
bunny, 162-64
lamb, sandpot with wild mushrooms and pearl onions, 284-87
Stir-fried:
chicken in hot bean sauce, 134-37
chicken ribbons and Shanghai noodles in spicy bean sauce, 145-48
Chinese greens, 435-36
Chinese sausage with wild mushrooms and sun-dried tomatoes, 305-7
clams, green chilis, and Shanghai noodles in black bean sauce, 245-47
curried chicken slivers with onions, tomatoes, and eggplant, 140-42
curried vegetables, 432-34
dancing crab with Fresno chili rings, 236-38
duck confit and broad noodles in spicy orange sauce, 174-76
hoisin chicken cubes with lemon zest, 132-34
hoisin pork with tree ears, lemon, and tomatoes, 296-99
hot and sour chicken with black beans and basil, 137-39
lamb with eggplant, mushrooms, and leeks 276-79
orange beef with chilis and wild mushrooms, 262-65
pork ribbons with asparagus, orange, and hot bean paste, 307-10
scallops with summer squashes and Thai basil, 232-34
shrimp with fennel and noodles, 214-17
shrimp with lemon and almonds, 217-19
spicy beef with chard, mushrooms, and asparagus, 260-62
spicy beef with summer tomatoes and purple basil, 257-60
spicy chicken with orange zest and crispy cashews, 130-31
spicy lamb with hoisin and spring beans, 279-81
spicy pork ribbons with summer beans and baby squash, 293-96
spicy pork shreds with Chinese cabbage and peanuts, 302-5
spicy scallops and broad noodles with fresh peas, 230-32
wild rice with wild mushrooms, 419-21
zucchini ribbons, 437-38
Stirring, 347
chicken, China Moon (aka single stock), 71-72
chicken, tips for, 73
China Moon fish fumet, 79-80
China Moon infusion, 72-74
double, 72
duck infusion with Szechwan peppercorns, 74-75
seasoning, 82-83
storing, 76
vegetable infusion, 82-83
Strange-flavor, 64
chicken nuggets (aka “McMandarins”), 126-28
eggplant, 62-64
sauce, crispy prawns with, 220-22
Strawberry:
orange cream tartlets, 484-86
-rhubarb lattice tart, 479-80
Streusel tarts:
black fig, 474-75
summer peach-hazelnut, 476-77
String beans, Szechwan-style baby, with minced dried shrimp, 64-66
“Sweating” vegetables, 74
Sweet:
mustard sauce, 21-22
and tangy red onion pickle, 47-48
Sweet and sour:
spicy chicken nuggets, 142-45
spicy meatballs, sandpot casserole of, 326-29
Sweet bean paste, 308
Sweet Mama squash soup, 108-9
Szechwan pepper(corn)(s), 14
duck infusion with, 74-75
oil, 18-19
powder, 283
roasted, salt, 5-6
Tamarind liquid, 336
Tangerine beef (or lamb) with glass noodles, spicy, 255-57
Tartlets:
blackberry or strawberry orange cream, 484-86
blueberry or raspberry lemon cream, 483-84
Tartlet shells, prebaked, 482
Tarts, 463-86
apricot-raspberry lattice, 477-79
black fig streusel, 474-75
Black Friar plum-frangipane, 472-73
chocolate-pecan-rum, 469-70
crystallized lemon, 467-68
dressing up, 470
lemon butter, 466
raspberry-frangipane, 473-74
raspberry-spice, 480-81
served with ice cream, 477
serving warm, 469
slicing, 466
strawberry-rhubarb lattice, 479-80
summer peach-hazelnut streusel, 476-77
tips for, 471
tools for, 465
walnut-chocolate, 468-69
zest for, 467
Tart shells:
lattic top for, 478-79
prebaked, 463-64
preventing breaking of, 478
tips for, 471
Tea:
-smoked chicken salad with radicchio, mint, and wild mushrooms, 119-21
see also Iced tea
Tea and spice smoked:
duck breast, 166-68
poussin, 155-57
quail, 160-62
Ten-spice:
China Moon, 6-7
honey dip, 27
springrolls with crushed peanuts, crispy, 340-43
Thermometers, instant-read, 312-13
Toasted hazelnut ice cream, 498-99
Toasts, spicy fish, 205-7
Tomato(es):
noodles, cold, 393-94
oven-dried plum, 36-37
sauce, 203-4
stir-fried Chinese sausage with wild mushrooms and, 305-7
turmeric, 59-61
Tree ears, 296-97
Trichinosis, 316-17
Tuna:
pan-seared, with roasted red bell pepper sauce, 196-97
wok-seared, salad, 198-99
Turmeric tomatoes, 59-61
Turnovers:
crescent moon, filled with lemony lamb, 384-87
crescent moon, filled with spicy pork, 388-90
making before baking, 386
baby, 66
blanching for stir-frying, 432-33
Chinese, choosing fresh, 430-31
curried, buns (Buddha buns), 372-74
fans, 49
gold coin corn cakes, 439-40
hearts of, 421
hot and sour Hunan, 430-32
infusion, 82-83
julienne of, 401
roll-cutting, 260
seasonality and locality of, 434
smashed, 122
stir-fried Chinese greens, 435-36
stir-fried curried, 432-34
stir-fried zucchini ribbons, 437-38
storing, 436-37
“sweating,” 74
wok-seared spinach relish, 438-39
see also specific vegetables
Vegetarian springrolls, 349-51
Vinaigrettes:
coriander, 362-63
ginger-black bean, 184-85
mustard, 118
orange, 25
pickled ginger, 115-16
Vinegars:
cookware for dishes with, 56-57
for pickling, 54-55
serrano-lemongrass, 19
Walnut(s)
chocolate tart, 468-69
crisps, 451
sesame chicken with pineapple dipping sauce, 124-26
toasting, 193
Water chestnut starch, 221
Wedding springrolls, 346-49
Whitefish won-ton in China Moon fish fumet, 100-101
Wild rice, 84
congee, 421-22
salad with ginger-balsamic dressing, 423-24
stir-fried, with wild mushrooms, 419-21
Wild soup!, 84-85
Wine, see Plum wine
Woks, 134
Wok-seared:
beef tenderloin, 253-55
duck breasts, 164-66
scallops with carrot and daikon “noodles,” 225-27
tuna salad, 198-99
Won-ton (soups):
beef and chive, in roasted garlic broth, 98-99
duck, in peppery duck infusion, 97-98
pork, in roasted garlic broth, China Moon, 94-96
whitefish, in China Moon fish fumet, 100-101
Won-tons:
deep-fried chicken and chili, with pickled ginger dip, 358-60
deep-fried crab and corn, with green chili sauce, 360-61
eating tip, 362
poached shrimp, with coriander vinaigrette, 362-63
skins and wrappers for, 337
versatility of, 358-59
wrapping, 96
Yin-yang Tart, 480-81
Yin and yang, 480
Zest, grating, 462
Zucchini blossoms, 293
Zucchini ribbons, stir-fried, 437-38