Cucumber in Garlic Sauce suàn ní huáng guā (蒜泥黃瓜)

With the hot summer here in Az. a cool dish is warranted. We first had this dish about 4 months ago at a new Restaurant in Tempe, Az. called Miu's Cuisine  and found it to be delicious and refreshing. So we set about to recreate it at home and are pleased with the results ---so enjoy.

 INGREDIENTS:

5  Persian or Chinese cucumbers, about 1 lb. *

Cilantro for garnish

Dressing:

4 clove of Garlic

2 Tbsp rice wine vinegar

2-3 pinches of sugar

Scant 1/4 tsp sesame oil

pinch crushed Sichuan pepper

PREPARATIONS:

Wash the cucumbers and Roll cut to 1 x 1 chunks. The chunks would give you a more substantial texture than the slices. Sprinkle 1/2 tbsp of salt and mix with the cucumber chunks. Let it sit for half an hour, rinse the cucumbers then let drain. Squeeze out the excess liquid with your hands in a towel.

Crush the Szechwan pepper in a mortar and pestle.

Wash the cilantro shaking off the water. Cut the leaves from the stems and chop very coarsely.

In a small bowl, mix together the vinegar, sugar, pepper and sesame oil. Adjust the seasoning to taste. Peel and crush the garlic with the side of a cleaver then roughly chop and add to the dressing.   (May be prepared in advance to develop the flavor)

Pour over the cucumber, toss and sprinkle with cilantro. Chill 1/2 to 1 hour before serving.


* Persian Cucumbers are quite small, only about 5-6 inches in length and about 1 to 1-1/4 inches in diameter. They are thin skinned and have very small seeds.
 

Shrimp with Snow Peas xuě dòu chǎo xiā (雪 豆 炒 虾)

Here is a Cantonese style dish that I worked up over the last week or so. I know there are a lot of recipes

on the web for this title, but I think you will agree with me that this combination is just better.

INGREDIENTS:

12 oz  shrimp (about 18 ea. 26 to 30 count)
8 oz  snow peas
6 oz  water chestnuts
5 green onions
4 cloves garlic
1 Tbsp minced fresh ginger
1 Tbsp fresh, snipped chives
1 Tbsp sesame oil
2 Tbsp Peanut oil
1/2 cup chicken stock
4 Tbsp dry sherry
1 Tbsp soy sauce

1 Tbsp cornstarch dissolved in 2 Tbsp water

PREPARATION:

Wash, peel and clean shrimp removing the tail. Wash and clean the scallions, slicing them into 1/8" rings. Use some of the darker green for color. Peel and mince garlic and ginger separately  Snip chives. Wash and trim the snow peas. Drain water chestnuts, slicing the large ones then boil for 1 min. Dissolve cornstarch in water.  Place the shrimp in a bowl. Sprinkle with the salt and 2 Tbsp sherry. Marinate in the refrigerator for 20 minutes to 3 hours. Remove from the refrigerator 1/2 hr. before cooking and drain.

COOKING: 

Heat a wok over high heat then add 1 Tbsp of oil. When a whiff of smoke comes from the oil, add the shrimp, stir-fry 1 minute, until shrimp turn opaque. Scoop out with a wire strainer and set aside. Add 1 Tbsp of oil and reheat. Add onions and garlic to the wok and stir-fry for 30 seconds. Add ginger S/F briefly to brown. Add snow peas and water chestnuts, and stir-fry 3 minutes. Return the shrimp and add the sherry still to combine.

Add the chicken stock and bring to a boil over high heat. Reduce the heat to medium, add the soy sauce and the cornstarch mixture, stir until cleared and thickened. Stir in chives. Add the sesame oil, stir to combine and serve.

Pork with Sweet Red Peppers (Szechwan) Tián jiāo ròu sī 甜椒肉丝

As I have stated in the past, one of my favorite food type is Chinese, especially dishes that represent their "Gourmet" style. Here's one of my favorites, and yes it is hot, but not intense.

INGREDIENTS:

1/2 lb lean pork
3 Red peppers, medium (or 1-1/2 large )
2 red chili peppers
1 Tbs. sherry
1 tsp. Szechwan chili sauce**
2 tsp. corn starch dissolved in 4 tsp. of water

SPICES:
1 slice ginger
1 each scallions
1 clove garlic

SAUCE:
2 Tbs. brown bean sauce
1 tsp. soy sauce dbl. black
2 Tbs. chicken stock
2 Tbs. sugar

1/4 tsp. salt

MARINADE:
1 Tbs. water chestnut powder
1 each egg white
1 tsp. sherry
1 tsp. sesame oil

PREPARATION:
Clean the pork, removing all the fat. Cut it into 1/8" thin slices using the "flying fingers" technique and then into 3/8" x 2" strips.

Marinade; separate the egg, combine with the water chestnut powder, sesame oil, and sherry. Mix with a fork, then add to the pork, mixing with your fingers to evenly distribute. Set aside to marinate for 2 hrs.
Spices; Peel the ginger, crush it with the flat side of the cleaver and mince. Clean the scallions, removing the old green and crush them also and chop into pieces, combine with the ginger. Clean the garlic and mince.
Rinse the peppers, cut them in half, and remove the seeds, core, and white pulp. Cut them into 3/8" by 2" strips. Set aside to drain. Rinse the chili peppers, remove the core and seeds then, and cut them into 1/4" rings.
Mix the Sauce ingredients. Measure out the Szechwan chili sauce .

COOKING:

Set wok over high heat, when the rim is hot to the touch add 4 Tbsp peanut oil and let heat. Add the pork to the hot oil, moving the pieces around with a pair of cooking chopsticks to separate them and expose them to the hot oil. Continue frying for 30 sec. until they turn thoroughly gray. Remove with a strainer leaving the oil, and let drain 'till needed.

Clean the wok, then re-heat the wok hot over a high flame, (add 1 Tbs. of peanut oil and bring just 'till smoke.) Add the Spices and S/F for 15 sec. followed by the Szechwan chili sauce.

Add the red chili peppers followed by the red peppers, continue to S/F for 2 min. Add the pork, then the sherry followed by the Sauce. S/F over high heat for 45 sec. Add the corn starch/water mix. Allow to thicken for a min. or so. Scoop out to a serving dish and serve.

** Sold in Chinese Grocery stores in a Black can titled "Szechwan Chili Sauce" with a picture on it also available on Amazon.com

Szechwan Chili Cod (Hongshao Yupian)

I've been toying with making Cod to come up with a flavorful presentation of this sometimes bland fish. It is quite plentiful in the waters off New England and Alaska so I put a Chinese twist to it and here's the result.

INGREDIENTS:

1 lb. Cod fillet, boned and skinned
4 Tbsp sherry, dry - divided
2 Tbsp soy sauce - divided
1/4 cup bottled chili sauce
1-1/2 tsp Szechwan chili sauce
2 tsp sugar
4 1/4" slices fresh ginger (diam. of a quarter)
2 cloves of garlic
6 green onions
3 Tbsp peanut oil

PREPARATION:

Wash the cod, checking for bones. Pat dry with paper towels and cut it into 1" wide strips then to 2" lengths. Add 2 Tbsp of sherry and 1 Tbsp of soy sauce to a large resealable bag. Then add the cod massaging to distribute the marinade. Allow it to marinate for a half hour or so at room temp while you prepare the remaining ingredients.

Peel the ginger and chop finely, place in a small cup/dish. Peel the garlic and chop finely, placing in a separate cup/dish. Wash the green onions, chop off the root then cut into 1/8" rounds including the lighter green tops. Continue by chopping the rounds finely. Measure out the remaining Soy sauce and sherry into a small bowl and add the sugar, mixing to dissolve. Measure the Szechwan chili sauce* into a small dish and add the chili sauce mixing to combine.

COOKING:

Set a large wok over high heat until it just starts to smoke. Add the peanut oil and continue to heat until just a whiff of smoke comes off - (now you know it's hot enough to cook properly!)
First add the ginger and S/F for 30 sec. or so then the green onions and S/F another 30 sec.. Add the garlic and S/F 'till it just starts to brown; Quickly pour the fish and marinade into the wok. GENTLY S/F** the wok contents so as not to break the fish apart for 2 min or so and move the fish away from the center of the wok to allow the marinade to bubble for a min or so. Add the sherry/soy mixture continuing to S/F a short time. Add the Chili sauce mix and S/F another min. or so just 'till the sauce starts bubbling.

Scoop out and serve.

Garnish: you can sprinkle a few 1/8" rounds of "green" onion over the dish.

* If you can't find the Szechwan chili sauce, 1 tsp of red pepper chili flakes may be substituted. The Szechwan chili sauce can be found at most Asian markets.

** S/F means Stir Fry

Szechuan Broccoli (Szechwan) (Chow Jai Lucai)

Some time ago when I published the Prawns with Walnuts recipe I promised to give my recipe for Szechwan Broccoli fashioned after the same restaurant presentation of this dish. I will caution that it is intense in HEAT- be forewarned, but enjoy.

INGREDIENTS:

2 Pound Broccoli
2/3 cup chicken stock (reduced Salt)
1 clove garlic
½ tsp. salt
1 Tbsp Soy sauce (reduced sodium)
1 Tbsp cornstarch
¼ cup chicken stock or water

SPICES

1 slice ginger, large slice
5 each red chili peppers dried (or 3 Fresh)

PREPARATION:

Wash the broccoli, cut the florets off the stems into pieces about 2" long. Peel the outer husk of the stem and cut into pieces 2" long, about 1/2" across. Place in a colander to drain.

Cut the red chili peppers into 3 to 4 pieces, removing the seeds that fall out. Peel the ginger and garlic and mince. Combine the ginger and chili peppers in a small bowl (Spices).

Mix the cornstarch with 1/4 cup of broth in a small bowl.

COOKING:

Heat a 14” wok over high heat 20 sec. and add 4 Tbsp of peanut oil. Continue heating until a slight bit of smoke appears from the oil. Add the Spices and S/F* 10 sec. Followed by the garlic. Do not let the garlic brown. Add the broccoli and S/F vigorously for about 1-1/2 min., making sure that all of it comes in contact with the hot oil. If there doesn't seem to be enough to coat all the broccoli add another Tbsp. or 2 of oil. Don’t let the broccoli sit as it will scorch!

Add 1 tsp. of salt to set the green color and S/F for an additional min. Pour in the 2/3 cup of broth and allow it to come to a slow boil. Reduce the heat and COVER. Allow it to simmer and steam for about 6 min. NO MORE! Remove the cover and add 1 Tbs. Soy Sauce and S/F 1 min.

Re-stir the cornstarch /broth mix and add to the wok. Raise the heat to high and S/F to thicken the sauce (about 1 min.).Scoop out to a serving dish and arrange neatly.

Just a note of caution, this recipe is VERY HOT, if you are not used to your food being hot, reduce to 3 chili peppers. Looks like a lot of juice, but it's OK! It absorbs.

*  S/F is short for stir frying - Using a wok hok and wok chuan to rapidly move the wok contents about without letting them sit in one place.

Hot and Sour Chinese Cabbage (Suan La Bai Cai) 酸辣白菜

And for our last stop on the journey, Peking, China. I know they like to call it Beijing now, But it’s hard to give up old habits. It’s still the same place and we will enjoy a very hot blend of Napa Cabbage in a fiery red pepper sauce. Although attributed to Peking, it is enjoyed in several provinces of China.

INGREDIENTS:

2 pounds Napa or Celery Cabbage
1Tbsp sherry
1Tbsp sesame oil
2 slices ginger, shredded

SEASONINGS:

6 red chili peppers, dry
2 tsp Szechwan pepper corns crushed

SAUCE:

1 Tbsp soy sauce
1 Tbsp sherry
¾ tsp salt
2 tsp sugar
2 tsp vinegar, Chinese black
1 tsp cornstarch

PREPARATION:

Separate the cabbage stalks at the base, soak in cold water and wash well under running cold water. Set aside to drain. Cut the central white stem from the stalks and cut into 2" squares, keeping separate. Cut the leafy part into 2" squares and keep separate.

Clean the ginger and chop finely. Cut the chili peppers into 4 to 5 pieces, removing the seed.

Crush the Szechwan pepper corns in a mortar ‘n pestle.

Seasonings: Just the black/brown powder from Szechwan pepper, combine with the red pepper flakes.

Measure out the Sauce ingredients into a small bowl and mix well. Set aside. Separately measure out the sherry.

COOKING:

Heat the wok hot, just 'till smoke; add 1 Tbs. peanut oil heat just 'till smoke. Add the cut stalks of the cabbage and Stir-fry over high heat for 30 sec. add the sherry continuing to Stir-fry 30 sec. longer. Add the remaining leafy part of the Chinese cabbage and Stir-fry for 1 min. Remove to a strainer and let drain.
Heat the wok just 'till smoke, add 1 Tbsp peanut oil; Heat just ‘till smoke. Add the Seasonings and Stir-fry 1 min. until the chili peppers are black. Add the ginger, S/F 30 sec.

Return all of the cabbages to the wok toss to combine. Re-mix the Sauce and add to the wok, toss lightly over high heat. Continue to Stir-fry until the sauce thickens. Add Sesame Oil, toss to combine and scoop out to a waiting dish.

Eggplant with Chopped Pork (hong shao qiez) or (Szechuan Eggplant)

Well it’s time to continue out tour. This time we travel to the far off Province of Szechwan, China to sample a dish not unlike MaPo Tufo, but made with the delicately flavored Chinese eggplant. This dish has been around for hundreds of years in one form or another.
My presentation is as close to the original as possible seeing as I don’t read Chinese. The eggplants should be selected clear of blemishes and in the 14 to 16” length range and around 2” in diameter. They will be the most seedless and tender.

The practice “Mise en Place” is appropriate and necessary. You will need the ingredients prepared and in small cups ready to cook as the recipe goes along quite rapidly.

INGREDIENTS:

1-1/2 pound eggplants, long, thin only*
½ pound ground Pork
8 scallions
8 cloves garlic
4 slices ginger
2 Tbsp Szechwan chili sauce*
1 Tbsp sugar
½ tsp salt
2/3 cup chicken Broth

Marinade
3 Tbsp soy sauce, double black*
1 tsp sherry
1 Tbsp sesame oil

PREPARATION:

Wash and clean the scallions removing the outer casing and any green part that is old; Chop into pieces about 1/8" across, reserving half.

Mix the ground pork, soy sauce, sherry, half the scallions and sesame oil thoroughly with your hands and set aside to marinate for 10 min.

Rinse and peel the eggplants and cut them into strips 1" x 1/2"x 3" long.
Clean the garlic and the ginger. Mince separately into tiny pieces.
Combine the sugar and salt.
Measure out the remaining ingredients.

COOKING:

Heat the wok over high heat 20 sec. and add 4 Tbsp of peanut oil. Heat until a slight bit of smoke appears from the oil. Add the ginger stir-fry 30 sec. followed by the garlic stir-fry, but do not let the garlic brown. Add the Szechwan chili sauce and stir-fry for about 30 sec. (You may gasp for air here)

Add the chopped pork mix and cook for about 2 min. breaking the bits apart with the wok chuan and stir-fry until thoroughly gray.

Add the eggplant and stir-fry for 4 min. over a high heat. Add the sugar/salt and continue to stir-fry for another 2 min. Add the 2/3 cups of broth and reserved scallions stir to mix. Bring to a boil, cover and let simmer for about 15 min. to allow it to absorb the flavor.

Scoop out to a serving dish and arrange neatly.
*Available at a Chinese Market

I adapted this recipe from one of the small paperbacks found in Chinatown, N.Y.C. many years ago.

Prawns with Walnuts

Updated 6/13/13

I was first introduced to authentic Chinese cooking back in 1960. I even learned to use chopsticks proficiently. My early dishes were primarily prepared in the Canton fashion; the most widely available at the time. Well you are all wondering where I’m going with this – Well I don’t like South West or Mexican cooking. But I have learned to truly love the dished of the Szechwan province which is extremely HOT.
On a visit to New York City in about 1970 my wife and I went to China Town to a small Chinese restaurant called Szechwan Cuisine. Its menus were scrolled on the wall all in Chinese. All of the customers were Chinese, except us. Well when in Rome do as the Romans do – right -no WRONG. We order two dishes the first was simply called Prawns with Walnuts and the second was Szechwan Broccoli. Both dishes were so hot our mouths were on fire. We managed to finish and about died from it. We returned many times over the years to enjoy those dishes as well as other (Prepared for Chinese) while we lived in the New York area.

As time went on we craved for the taste of the Szechwan Cuisine, but we couldn’t find anything to compare. Over the year I taught myself to cook in the Chinese fashion. I’ve even wrote a Chinese Recipe book. Well thru trial and error I finally perfected both of those dished. The recipe for the Prawns with Walnuts follows. The Szechwan Broccoli I’ll list another time.

Prawns with Walnuts

INGREDIENTS:

3/4 pound Prawns (or shrimp) 20 Large
1/4 cups Walnuts Whole
6 ounces water chestnuts
1 tsp. water chestnut powder dissolved in 2 tsp. water
MARINADE:
1 each egg white
2 tsp. water chestnut powder
1 Tbs. sherry
SPICES:4 each scallions (white and green)
2 slices ginger
2 cloves garlic
SAUCE:
2 Tbs. soy sauce (low sodium)
2 Tbs. sherry
1-1/2 tsp. sugar
1-1/2 tsp. Black vinegar
2 Tbs. Szechwan chili sauce

PREPARATION:

Shell, split, remove vein and wash the prawns(shrimp). Dry with paper towels and place in the marinade; mix well and refrigerate for 1 to 12 Hrs.
Blanch the walnuts for 2 min., then remove the husks. (This isn't any fun!)
Sauce: combine the soy, sherry, sugar, vinegar, and chili sauce in a small bowl and mix.
Mix the water chestnut powder with the water.
Spices: Clean and mince the ginger and garlic. Clean and chop the scallions.

COOKING:

Preheat 12 oz. Solid shortening(Crisco) in the Wok to 350 deg. Re-stir Shrimp/Marinade, strain and add shrimp to Wok all at once. Stir with chopsticks for 1 min. using the chopsticks to keep them from clumping. Turn off heat; remove with a strainer and let drain. Remove wok and clean.

Heat wok hot then add 2 Tbs. peanut oil and heat just 'till smoke. Add the scallions, ginger, and garlic. S/F for 30 sec. Add water chestnuts and walnuts; mix briefly.

Re-stir the Sauce, add it to the wok followed by the shrimp; S/F to combine. Re-stir the water chestnut powder/water mixture and add to the wok. Stir until the sauce has evenly glazed the shrimp and thickens.

Scoop out to a serving dish and serve immediately.

S/F = Stir fry

Ma Po ToFu Má Pó Dòufu (麻婆豆腐) -- this is the authentic “Pockmarked Woman's Duofu”

This is a very old dish from the Szechwan Provence of China. The recipe comes from my Chinese Recipe Book. We have been enjoying it for about 35 years, mostly at home. It’s a relatively easy to prepare.

INGREDIENTS:

1 pound Tofu (Bean curd), firm
7 ounces Ground Pork
2 scallions or one Shallot
1 tsp. Szechwan pepper,*

SPICES (combine):

2-3 cloves garlic
1 slice ginger
1 Tbs. black beans, fermented *
1-1/2 tsp. Szechwan chili sauce *
1 red chili pepper, dry, chopped *

SAUCE:

1 Tbs. cornstarch
1-1/2 Tbs. soy sauce, double black *
1 Tbs. Rice Wine (Unsalted) or sherry (NOT COOKING SHERRY!)
1-1/2 tsp. sugar
1 cup chicken stock (low sodium)

PREPARATION:

Cut the bean curd into 1/2" cubes and put them in a pan of hot water to soak until needed.
Clean the scallions, removing any old green stems and shred.
Clean the garlic and ginger and mince both. Chop the black beans
Spices; combine the black beans, garlic, ginger, and Szechwan chili sauce in a small bowl
Chop the chili pepper (more Szechwan chili sauce may be substituted). Set aside.
Sauce; combine the soy sauce, sherry, salt, sugar, stock, and cornstarch in a bowl and mix well, set aside.
Roast and crush the Szechwan Pepper corns **

COOKING

Heat the wok over high heat; add 2 or 3 Tbs. peanut oil and heat just 'till smoke. Add the ground meat and S/F, breaking the beef apart with the shovel (the meat should be in tiny chunks), until it is just gray. Add the scallions and S/F for 1 min. Add the Spice mix and again S/F for 1 min. Re-mix the Sauce and add it to the wok, stirring to combine. Reduce the heat to bring it just to a slow bubbling and simmer for 1 min.

Drain the bean curd while the sauce is simmering and add it to the wok; again reduce the heat to allow the contents of the wok to just simmer very slowly. Simmer for at least 15 min. while you prepare an accompanying dish. The longer (within reason) that it simmers, the more the sauce flavor penetrates the bean curd.
Scoop out of the wok to a deep dish and serve. Roasted and crushed Szechwan pepper** sprinkled.

* Can be purchased in a Chinese Market

Fermented Black beans are sold in a cellophane bag usually salted. Szechwan chili sauce comes in a black labeled can about the size of tuna fish. Double Black Soy sauce is labeled just that. Szechwan pepper are corns just like black pepper corns. Dried red peppers also come in a cellophane bag. The whole lot should cost $5 or less.

** It isn’t necessary, but it adds a numbing sensation to the dish. Roasting Szechwan pepper corns is nothing more then heating them in a dry wok for a short time ‘till they start to turn dark. Crush them in the wok with the back of a spoon or use a mortar. You just want to crack them open to get the power inside. Strain thru a fine tea strainer saving the fine powder that comes through, discarding the rest.