The Breath of a Wok by Young, Grace -- Read -- Imperial Library of Trantor

Index

Cover Dedication Epigraph Acknowledgments Introduction

One wok runs to the sky’s edge Notes to the Reader In Search of a Wok

Selection, Seasoning, and Care

Reverence for a Wok Acquiring a Virtuous Wok Wok Buying Guide

Considerations When Choosing a Wok Equipment Choices

Opening a Wok

Basic Steps to Seasoning a Wok

Recipes for Seasoning a Wok

Wen Geng Lin’s Chinese Chive Rub Hung Chong Chinese Chive and Oil Stir-Fry Julie Tay’s Chinese Chive and Pork Fat Stir-Fry Basic Oil Method Tane Chan’s Oven Oil Method Western-Style Oven Oil Method

The Face of a Wok

Cleaning the Wok After Cooking

The Art of Stir-Frying

Wok Hay: The Breath of a Wok Stir-Frying Poultry

Chicken with Sichuan Peppercorns CCTI Stir-Fried Chicken and Shallots Uncle Sherman’s Home-Style Chicken and Vegetables Mrs. Miu’s Stir-Fried Chicken with Cashews Mrs. Miu’s Chicken with Pickled Ginger, Pineapple, and Green Pepper Kung Pao Chicken Tina Yao Lu’s Chicken with Spinach Chicken with Garlic and Sugar Snaps Sweet and Sour Chicken Ray Lee’s Chicken and Choy Sum Susanna Foo’s Mango Chicken

Stir-Frying Meat

Stir-Fried Pork with Scallions Chiu Chow-Style Pork Spring Moon Helen Chen’s Pork and Cucumber Virginia Yee’s Moo Shoo Pork with Mandarin Pancakes Mandarin Pancakes Walter Kei’s Shanghai-Style Pork and Bean Sprouts Walter Kei’s Chili Pork Stir-Fried Pork and Chilies CCTI Stir-Fried Pork, Mushrooms, and Carrots Martin Yan’s Genghis Khan Beef Bernadette Chan’s Stir-Fried Beef and Tofu Jean Yueh’s Beef with Onions and Peppers Cousin Zane’s Sichuan Beef

The Wok Warriors Stir-Frying Fish and Shellfish

Lee Wan Ching’s Sizzling Pepper and Salt Shrimp Lee Wan Ching’s Stir-Fried Clams in Bean Sauce with Chilies Ken Hom’s Stir-Fried Peppers with Scallops Millie Chan’s Chili Shrimp Jean Yueh’s Shanghai-Style Shrimp Stir-Fried Shrimp with Garlic Sauce Danny Chan’s Crabs with Black Bean Sauce Mandarin Fish Slices with Chrysanthemum CCTI Julie Tay’s Singapore-Style Squid Shrimp and Pine Nuts Shang Palace Mrs. Miu’s Stir-Fried Fish and Eggplant Che Chung Ng’s Scallops with Asparagus

Stir-Frying Rice and Noodles

Yin Yang Rice Shang Palace Black Rice Ken Lo’s Chow Fun with Beef and Broccoli Classic Rice Fried Rice with Ham, Egg, and Scallions Ming Tsai’s Mandarin Fried Rice Mama’s Noodles with Mushrooms and Ham Aromatic Vegetarian Fried Rice Dickson Hee’s Oyster Lo Mein Scallion and Ginger Lo Mein Chicken Lo Mein

The Wok as a Musical Instrument Stir-Frying Vegetables

Liang Nian Xiu’s Snow Peas, Tomatoes, and Chilies Liang Nian Xiu’s Moon Hill Corn and Beans Mary Chau’s Shanghai-Style Snow Cabbage and Edamame Stir-Fried Sugar Snap Peas with Water Chestnuts Auntie Yi’s Stir-Fried Garlic Spinach Stir-Fried Bok Choy Stir-Fried Watercress Henry Hugh’s Lotus Root with Sugar Snaps Stir-Fried Garlic Lettuce Susan Lin’s Summer Long Beans with Eggs Lee Wan Ching’s Chinese Broccoli with Ginger Sauce Susanna Foo’s Tofu, Eggplant, Mushrooms, and Sun-Dried Tomatoes Florence Lin’s Slow Stir-Fried Red Peppers Spicy Garlic Eggplant David Camacho’s Stir-Fried Shiitake Mushrooms Cecilia Chiang’s Asparagus with Gingko Nuts and Wolfberries Stir-Fried Bean Sprouts and Scallions Sweet and Sour Cabbage Auntie Lil’s Stir-Fried Lotus Root with Chinese Bacon

Eight Treasured Tastes

The Master Lesson Smoking

Florence Lin’s Smoked Chicken and Eggs Smoked Striped Bass

Pan-Frying

Ginger and Scallion Oysters Lichee Garden Virginia Yee’s Dry-Fried Sichuan String Beans Florence Lin’s Tofu with Cilantro Relish Cousin Sylvia’s Drumsticks with Caramelized Onions Uncle Lang’s Pan-Fried Sea Bass Auntie Bertha’s Ginger Drumettes with Oyster Sauce Pan-Fried Noodles with Pork Shang Palace Che Chung Ng’s Water Chestnut and Pork Omelets Henry Hugh’s Chinkiang Pork Chops

The Family Wok-a-thon Braising

Auntie Betty’s Cellophane Noodles, Mushrooms, and Barbecued Pork Chinese Barbecued Pork Cousin Doreen’s Braised Spareribs and Asparagus Cousin Judy’s Tofu with Black Bean Sauce Cousin Kathy’s Lion’s Head Mama’s Fuzzy Melon with Dried Scallops Henry Hugh’s Cantonese Stuffed Tofu Curried Cauliflower, Napa Cabbage, and Carrots Liang Nian Xiu’s Farm-Style Omelets Tina Yao Lu’s Shanghai-Style Crabs and Rice Cakes Margaret Loo’s Braised Tofu and Mushrooms Uncle Lang’s Three Teacup Chicken One-Wok Curry Chicken Danny Chan’s Ginger and Scallion Crabs Uncle Lang’s Oyster Sauce Mushrooms Virginia Yee’s Beef Short Ribs with Scallions Walter Kei’s Sweet and Sour Spareribs Martin Yan’s Mandarin Five-Flavored Boneless Pork Chops

Amy Tan and the New Year’s Dumplings Boiling and Poaching

Amy Tan’s Family’s Jiao-zi Jin Do’s Tangy Ginger Sauce Homemade Chicken Broth Bernadette Chan’s New Year’s Poached Fish Walter Kei’s Roasted Sesame Spinach

Steaming

Nevin Lim’s Luffa with Gold and Silver Garlic Winnie Hon’s Silken Tofu with XO Sauce Ray Lee’s Cantonese Steamed Chicken Danny Chan’s Steamed Salmon with Lemon Dumpling Dough Shrimp Dumplings Spring Moon Chive Dumplings Spring Moon Dumpling Dough Chive Variation Scallop Siu Mai Spring Moon Classic Steamed Fish Spring Moon

Deep-Frying

Scallop Crisp Spring Moon Vegetarian Spring Rolls Nevin Lim’s Traditional Oyster Chicken Winnie Hon’s XO Sauce Candied Walnuts

Essentials

Menus

New Year’s Menus Seasonal Family-Style Menus

Glossary Metric Equivalencies Sources About Grace Young and Alan Richardson Selected Bibliography Index Copyright