riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (07/24/90)
Well, here are the rest of the Chinese recipes I promised. All are taken
from a wonderful cookbook called the Chinese Restaurant Cookbook by Barbara
Myers. It is an excellent book for beginners because all steps are very
carefully outlined, and at the end of each recipe is a list of the special
Chinese ingredients that are required for the dish. I have, of course,
modified the recipes to use ground turkey. I also tend to use the more
common names of the dishes rather than the ones Ms. Myers used. Still,
these recipes are virtually identical to hers.
Some notes on Chinese ingredients: Most, if not all, of the Chinese
ingredients can generally be found in a supermarket with a decent Chinese
section. Dark soy sauce is much darker and sometimes thicker than the
regular (Kikkoman-type) soy. In the oriental market, you will probably have
to slosh it around in the bottle to tell the difference. I forget which is
which, but the labeling you usually find is Soy - Superior Sauce and Superior
Soy sauce. One is dark and one is light but I can't remember which. In the
grocery store, however it will be clearly marked as "Dark Soy" provided they
have it. Under worst cases, just use the light stuff in a jam. If you
can't find chili paste with garlic, then get chili paste and add some
crushed garlic. If you can't find hot bean sauce, get "Szechaun sauce"
or you can use plain bean sauce with some chili paste added to it.
Szechaun peppercorns are very fragrant, but can be omitted if necessary.
Finally, be sure that when you use "sesame oil" in any Chinese recipes,
you are using the dark, toasted kind rather than the light stuff
sometimes found in the health or gourmet section usually under the brand
name HAIN. Don't get this; get the dark stuff.
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Ants Climbing on a Tree (w/ ground turkey)
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1/4 lb (about 1/2 c.) ground turkey (or beef or pork)
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Marinade: 1 t dark soy sauce
1 t dry sherry
1 t cornstarch
1 t peanut oil
Combine marinade ingredients, add to ground turkey and mix until all the liquid
is absorbed; set aside.
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4 oz (1 small packet) [mung] bean threat (also called cellophane noodles)
Soak bean thread in VERY warm water until softened, about 10 minutes; drain
and cut into 4-5" lengths with scissors.
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Seasoning sauce: 1 T chili paste with garlic
1 T dark soy sauce
1 T dry sherry
1/2 t sugar
Mix seasoning sauce ingredients in a cup and set aside.
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2 scallions, cut into 1/4" pieces (for garnish)
2 T peanut oil
1/2 c chicken broth
1 t sesame oil (dark kind)
Chop scallions into 1/4" pieces and set aside for garnish. Have peanut oil,
chicken broth, and sesame oil at hand.
=====
Stir-frying and Simmering:
1. Heat a wok over medium heat. Swirl in the 2 tablespoons peanut oil
and, when hot, add the ground turkey, stirring quickly to separate well.
2. Turn heat to low. Add the seasoning sauce; stir to mix well. Add
the bean thread and stir about 30 seconds to combine with the turkey.
3. Add the chicken broth; simmer until the sauce is completely
absorbed, about 3 minutes, stirring toward the end to keep the noodles from
sticking to the wok. Remove from heat. Add the scallions; mix well.
Serving:
4. Turn out onto a small platter. Splash the 1 t sesame oil on top.
Serve while hot. Serves 2 if no other dishes accompany the meal.
Explanation of Name:
The name "Ants Climbing on a Tree" comes from the appearance of the
dish -- the bits of ground meat resemble the ants, the shining noodles (bean
thread), stained dark from the sauce, represent bark. In some versions, the
noodles are deep-fried (while dry, not soaked) until crisp, and the seasoned
meat is spooned over the top. This dish is of Szechuan origin, though there
is a similar dish from the Hunan region made with shredded pork pieces.
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Ma Po Tofu (bean curd) -- made w/ ground turkey
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Preparation:
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1 block (approx. a 3" cube) fresh bean curd
Pour boiling water over bean curd to cover; let stand 3 minutes; drain. This
will firm it for easier handling when cooking. Cut the tofu into 3/4" cubes.
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1/4 lb (1/2 c) chopped or ground turkey (beef or pork)
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2 cloves garlic
2 slices fresh ginger
Chop garlic and ginger coarsely and combine them.
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2 scallions (green tops only)
Cut scallions across in 1/4" rings; set aside for garnish.
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Seasoning Sauce: 1 T hot bean sauce
1 T light soy sauce
1/2 t sugar
1/2 c chicken broth (canned is fine)
Measure hot bean sauce into a cup; set aside. Combine the remaining sauce
ingredients in a separate cup.
=====
3 T peanut oil
1 t cornstarch dissolved into 1 T water
1/2 t ground Szechuan pepper (Note: Take a skillet and heat it until hot.
In the dry pan, add a few Szechuan peppercorns and toast in pan until
fragrant. Now grind or crush with bottom of a glass. Store in a
sealed jar until ready to use.)
1 t sesame oil (dark kind)
Have peanut oil, dissolved cornstarch solution, szechuan pepper, and sesame oil
ready, but not combined.
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Stir-frying and Braising:
1. Heat a wok over highest heat. When hot, swirl in the 3 T peanut
oil. Add the garlic and ginger, then the hot bean sauce; sizzle 15 seconds.
Add the turkey; cook, stirring to separate well, about 1 minute.
2. Add the remaining seasoning sauce mixture. Cook over highest heat
until bubbles appear around the edge.
3. Add the bean curd pieces; turn heat to medium-high; cover and cook
until the sauce is decreased by half, 2-3 minutes. Stir in the dissolved
cornstarch to thicken, stirring gently to avoid breaking up the bean curd.
Serving:
4. Transfer contents of wok to a shallow serving bowl; sprinkle with
the scallion tops and ground Szechuan pepper; splash on the sesame oil and
serve at once. Yields one order.
Comments on Name:
This dish is named after an old widow who is said to have run a
restaurant in the city of Tsung-tu in Szechuan province in the late 1800s. It
is sometimes called Bean Curd Szechuan Style, or simply Spicy Bean Curd. Then
again, references are to the originator, and "old lady" or "grandma" appear in
the title.
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Home Style (or Country Style) Bean Curd -- w/ ground turkey
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Preparation:
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1 block (approx. a 3" cube) fresh bean curd (get the FIRM kind, not
the soft custard-like Japanese-style tofu)
Set on a plate lined with a couple paper towels. Wrap a third paper towel over
the top and try to gently press any excess water from the tofu. Cut the tofu
into slices slightly thinner than 1/2" thick. Then take these slices and cut
diagonally into triangular pieces.
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1/4 lb (1/2 c) ground turkey (or coarsely chopped pork)
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1 t fermented (sometimes called salted) black beans
3 cloves garlic, minced
1 thin slice fresh ginger, minced
Rinse black beans to remove any excess salt and then chop coarsely. Mince
garlic and ginger; combine with black beans. Set aside on a small plate.
=====
2 scallions (green tops only)
Cut scallion tops in 2" lengths. Add to plate with black bean mixture, setting
alongside it.
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Seasoning Sauce: 1 T hot bean sauce (hold out separately)
1 T light soy sauce
1 T dry sherry
1/2 t sugar
1/2 c chicken broth (canned is fine)
Measure hot bean sauce into a cup; set aside. Combine the remaining
ingredients in a separate container.
=====
2 c peanut oil
1 1/2 t cornstarch dissolved in 1 T water
1 t sesame oil (dark kind)
Have dissolved cornstarch and oils at hand, but do not combine.
=====
Deep-Frying the Bean Curd:
1. Heat the 2 c oil in a wok until hot (350 degrees). Add the bean
curd pieces carefully. Fry until the bean curd begins to brown (they should
be a light golden color). This will take about 3 minutes (more or less,
depending on your stove). Be sure to keep turning them in the oil so they
fry evenly. Remove with a slotted spoon to a plate lined with paper towels
to drain. (Note: This can be done in advance and left to sit at room
temperature until ready to cook the dish.)
Stir-frying:
2. Pour out all but 2 T of the oil in the wok. Place over highest
heat. When hot, add the turkey (or pork). Cook, stirring to break up the meat
well, about 1 minute. Then add the black bean mixture and the hotbean sauce;
sizzle 15 seconds.
3. Add the remaining seasoning sauce mixture and, when it bubbles
well around the edge, add the fried bean curd and scallion tops. Turn the
heat to medium-low, cover and simmer 3 minutes. Add the dissolved cornstarch,
and stir gently until the sauce is thickened and smooth. Splash on the sesame
oil.
Serving:
4. Pour contents of the wok into a shallow bowl and serve at once.
Yields one order.