The Everything Chinese Cookbook (33 page)

1 slice ginger, minced

1. Cut the beef across the grain into very thin strips, about 1 inch long.
   
2. Combine the remaining ingredients. Marinate the beef in the refrigerator overnight or for at least 2 hours. Drain the beef, reserving the marinade.
   
3. Thread at least 2 slices of the marinated beef onto each skewer, weaving them in and out like an accordion. Brush with the reserved marinade.
   
4. Grill the beef on both sides. Serve with Hoisin Satay Sauce (page 21).
   

½ pound beef sirloin

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon cornstarch

¼ teaspoon baking soda

2 ounces rice stick noodles

1 tablespoon curry paste

¼ teaspoon turmeric

¼ teaspoon ground cumin

3 tablespoons oil for stir-frying

2 teaspoons minced ginger

1 teaspoon minced garlic

2 tablespoons chopped red onion

1 tablespoon plain yogurt

1. Cut the beef across the grain into thin strips about 1½ inches in length. Add the rice wine, cornstarch, and baking soda (in that order). Marinate the beef for 1 hour.
   
2. Soak the rice noodles in hot water for 15 minutes or until they are softened. Drain thoroughly.
   
3. Mix together the curry paste, turmeric, and ground cumin.
   
4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the ginger and garlic and stir-fry briefly until aromatic. Add the beef. Stir-fry until it changes color and is nearly cooked through. Remove from the wok and drain on paper towels.
   
5. Add 1 tablespoon oil to the wok. When oil is hot, add the curry paste mixture and stir-fry briefly until it is aromatic. Add the onion and stir-fry until it is soft and translucent. Add the rice stick noodles and mix with the onion. Add 2 tablespoons water if necessary. Add the meat and the yogurt. Mix everything together and cook until the meat is cooked through.
   

Tangy Turmeric

Indian cooks have been relying on turmeric's distinctive yellow color and strong taste to lend flavor to curries since early times. It took China a bit longer to discover turmeric's possibilities. Today, turmeric is frequently found in Chinese curry recipes — a small amount mixed with curry powder or paste adds a lovely yellowish hue to the dish.

6 dried mushrooms

1 large daikon

2 slices ginger

1 cup light soy sauce

4 tablespoons dark soy sauce

4 tablespoons Chinese rice wine or dry sherry

4 teaspoons sugar

4 tablespoons plus 2 teaspoons brown sugar

½ teaspoon five-spice powder

2 tablespoons oil for stir-frying

2 garlic cloves, minced

1½ pounds boneless stewing beef, cut into chunks

2 cups water

1. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Gently squeeze to remove any excess water, and slice. Peel the daikon and cut into ½ -inch slices. Peel the ginger, if desired.
   
2. Combine the light soy sauce, dark soy sauce, rice wine, white sugar, brown sugar, and five-spice powder; set aside.
   
3. Add oil to a preheated wok or skillet. When oil is hot, add the ginger and garlic and stir-fry briefly until aromatic. Add the beef and cook until browned.
   
4. Add the sauce and 2 cups water. Bring to a boil, then turn down the heat and simmer. After 1 hour, add the daikon and dried mushrooms. Simmer for 30 minutes, or until the liquid is reduced.
   

Make Your Own Sauce for Red Cooking

In red cooking, previously browned meat is stewed in a combination of soy sauce and other ingredients. To make your own red cooking sauce, experiment with different combinations of light and dark soy sauce, rice wine, and other liquid ingredients until you find one you like. For extra flavor, add stronger seasonings such as star anise and dried tangerine peel (see Spicy Red-Cooked Beef, page 119, for ideas).

6 dried mushrooms

1 large daikon

2–3 tablespoons oil for stir-frying

2 slices ginger

3 small garlic cloves, minced

2 pounds boneless stewing beef, cut into chunks

3 cups water

½ cup dark soy sauce

¼ cup light soy sauce

1 piece dried tangerine peel, 2–3 inches wide

1 star anise

1 piece (about 1 ounce) yellow rock sugar

1. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Gently squeeze to remove any excess water and slice. Peel the daikon and cut into ½ -inch slices. Peel the ginger if desired.
   
2. Add oil to a preheated wok or skillet. When oil is hot, add the ginger and garlic and stir-fry briefly until aromatic. Add the beef and cook until browned.
   
3. Add the water, ¼ cup of dark soy sauce, 2 tablespoons of light soy sauce, and the tangerine peel and star anise, and bring to a boil. Reduce the heat and simmer for 45 minutes. Add the remaining dark and light soy sauce, the rock sugar, the daikon, and the dried mushrooms. Simmer for another 45 minutes, or until liquid is reduced.
   

Shopping for a Chinese Cleaver

When choosing a Chinese cleaver, look for one made of stainless steel or a combination of stainless and carbon steel, with a handle that attaches firmly to the blade. Try out several to find one that you're comfortable holding.