The Everything Chinese Cookbook (28 page)

½ cup carrots, thinly sliced

1 cup mung bean sprouts, rinsed and drained

1 teaspoon cornstarch

4 teaspoons water

½ teaspoon sesame oil

1. Boil the wonton noodles until they are soft. Drain thoroughly.
   
2. Cut the beef into thin strips. Marinate in the soy sauce and baking soda for 30 minutes.
   
3. Remove the seeds from the pepper and cut into thin slices. String the snow peas. Combine the beef broth, water, oyster sauce, sugar, and salt. Set aside.
   
4. Add 2 tablespoons oil to the wok. When oil is hot, add the beef. Stir-fry until it changes color and is nearly cooked. Remove and drain on paper towels.
   
5. Add 1–2 tablespoons oil. When oil is hot, add the wonton noodles. Stir-fry until they are golden but still soft. Remove.
   
6. Add 2 tablespoons oil to the wok. When oil is hot, add the garlic. Stir-fry until aromatic. Add the carrots. Stir-fry for 1 minute, then add the snow peas, red pepper, and bean sprouts. Stir-fry until the vegetables are colorful and tender.
   
7. Make a well in the middle of the wok. Add the sauce and bring to a boil. Add mixed cornstarch and water, stirring to thicken. Add the beef. Drizzle with sesame oil. Mix everything through and serve over the wonton noodles.
   

4 cups dry chow mein noodles

4 mushrooms, sliced

1 cup bean sprouts

2 stalks celery

2 cups snow peas

4½ tablespoons oil for stir-frying

1 tablespoon soy sauce

½ cup cashews

2 cups cooked turkey

2 tablespoons oyster sauce

1 tablespoon cornstarch mixed with 4 tablespoons water

1. Boil the chow mein noodles according to the directions on the package. Drain well. Keep warm.
   
2. Wash and slice the mushrooms. Parboil the bean sprouts and celery by briefly plunging into boiling water; drain thoroughly. Wash and cut the celery on the diagonal into thin slices. String the snow peas.
   
3. Add 2 tablespoons of oil to a preheated wok or skillet. Stir-fry the celery on medium-high heat. Add the mushrooms, bean sprouts, and soy sauce. Stir-fry, remove, and set aside.
   
4. Add the snow peas and fry as in the recipe for Snow Pea Stir-fry (page 233). Remove and set aside.
   
5. Add 1½ tablespoons oil to the wok or frying pan. Add the cashews and stir-fry on medium heat very briefly. Remove and set aside.
   
6. Add 1 tablespoon oil to the wok. Add the cooked turkey and the oyster sauce. Add the vegetables and mix through.
   
7. Make a well in the middle of the pan and add the cornstarch-and-water mixture, stirring to thicken. Mix with the other ingredients. Stir in the cashews. Serve over the chow mein noodles.
   

½ pound beef flank or sirloin steak

1½ teaspoons oyster sauce

teaspoon salt

¼ teaspoon baking soda

4–5 ounces medium-width rice

stick noodles

1 red bell pepper

1 tablespoon oyster sauce

2 tablespoons dark soy sauce

1 teaspoon sugar

½ cup chicken stock or broth

4–5 cups oil for frying

¼ cup cornstarch

1 teaspoon finely chopped ginger

2 garlic cloves, finely chopped

1 cup mung bean sprouts, rinsed and drained

1. Cut the beef across the grain into thin strips about 2 inches long. Add the oyster sauce, salt, and baking soda. Marinate the beef for 30 minutes.
   
2. Soak the rice noodles in hot water for 20 minutes or until they are softened. Wash the pepper, remove the seeds, and cut into thin strips about 2 inches long.
   
3. Combine the oyster sauce, dark soy sauce, sugar, and chicken stock. Set aside.
   
4. Heat 4 cups of oil in the wok to 375°F. Lightly dust the marinated beef with the cornstarch. Deep-fry the beef in the hot oil for a few minutes, until it turns light brown. Drain on paper towels.
   
5. Remove all but 3 tablespoons oil from the wok or heat 3 tablespoons oil in a second wok or heavy skillet. When oil is hot, add the ginger and garlic and stir-fry until aromatic. Add the red pepper and stir-fry until it is tender and has a bright color (stir-fry in 2 batches, if necessary). Add the bean sprouts. Push the vegetables up to the side, add the sauce, and bring to a boil.
   
6. Turn down the heat slightly and add the noodles. Stir-fry briefly and add the beef. If necessary, add a bit of water. Mix everything through and serve hot.
   

8 ounces egg noodles

Spicy Szechwan Peanut Sauce (page 23)

1 cucumber

½ teaspoon salt

1 tablespoon toasted sesame seeds

1. Prepare the egg noodles according to the instructions on the package.
   
2. Peel the cucumber, toss with salt, and leave for 15 minutes. Toast the sesame seeds.
   
3. Allow the noodles to cool. When cold, toss with the Spicy Szechwan Peanut Sauce. Sprinkle with sesame seeds. Serve over the cucumber slices.
   

4 ounces vermicelli noodles

4 cups oil for deep-frying

1. Heat oil in preheated wok or heavy saucepan to 375°F. If the noodles come with string wrappings, cut them off. Do not soak the noodles.
   
2. Drop one 2-ounce package of noodles into the wok. It should puff up immediately. Remove and drain on paper towels. Repeat with the other package. Cut the noodles into serving portions or serve as is.
   

4 ounces rice vermicelli

½ red bell pepper

2 teaspoons mild curry powder

¼ teaspoon turmeric

½ teaspoon grated ginger

½ cup chicken stock or broth

2 tablespoons plus 1 teaspoon soy sauce

½ teaspoon sugar