The Everything Chinese Cookbook (36 page)

1 tablespoon soy sauce

½ teaspoon Chinese rice wine or dry sherry

¼ teaspoon sugar

¼ teaspoon baking soda

½ pound flank steak, shredded

½ red bell pepper

2 tablespoons dark soy sauce

1 tablespoon plus 1 teaspoon oyster sauce

1½ teaspoons sugar

½ cup water

4–5 tablespoons oil for frying

2 slices ginger, minced

½ cup mushrooms, sliced

1. Add the soy sauce, rice wine, sugar, and baking soda to the beef. Marinate the beef for 30 minutes.
   
2. Wash the red pepper, remove the seeds, and cut into thin slices.
   
3. Combine the dark soy sauce, oyster sauce, sugar, and water and set aside.
   
4. Add 3 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef. Lay flat and fry for 2 minutes, then turn over and fry for another 2 minutes. Stir-fry the beef until it turns a dark brown (this will take about 8 minutes). Remove from the wok and drain on paper towels.
   
5. Add 1–2 tablespoons oil to the wok. When oil is hot, add the ginger and stir-fry briefly until aromatic. Add the mushrooms and red pepper and stir-fry until tender. Add the sauce to the middle of the wok and bring to a boil. Add the beef. Mix everything through and serve hot.
   

Ginger Beef Origins

According to rumor, Ginger Beef originated in Alberta, the beef capital of Canada. However, it is based on an authentic Chinese dish. Authentic ginger beef is much dryer, and lacks the sweet sauce found in the Alberta version. It is frequently made with preserved red ginger.

½ pound ground beef

1 tablespoon dark soy sauce

1 teaspoon Chinese rice wine or dry sherry

1 teaspoon oyster sauce

½ teaspoon sugar

¼ teaspoon sesame oil

1. In a medium-sized bowl, mix the beef with the remaining 5 ingredients. Prepare the wok for steaming.
   
2. Form the beef into 6 medium-sized meatballs. Place in a heatproof bowl on a bamboo steamer in the wok and steam, covered, for about 15 minutes or until the meatballs are cooked through.
   

Spicy Orange Beef (page 126)

1 cup plus 3 teaspoons water

4–6 slices bread

3 cups oil for deep-frying

1. Cool Spicy Orange Beef. Cut into thin pieces. Purée in a blender or food processor with 3 teaspoons water.
   
2. Cut each slice of bread into 4 equal squares. Dip into the 1 cup of water briefly and squeeze to soak out excess water. Spread the beef purée onto each square.
   
3. Heat oil to 375°F. When oil is ready, add 2–3 squares into the oil. Cook the top side for about 1 minute. Turn over and briefly cook the other side, until the squares turn golden brown. Drain on paper towels.
   

1 piece lotus root (about 2–3 inches)

½ pound beef

6 teaspoons oyster sauce, divided

2 teaspoons cornstarch

¼ cup chicken broth

1 teaspoon sugar

½ teaspoon sesame oil

3 tablespoons oil for stir-frying

1 slice ginger

1. Peel the lotus root. Cut into 6 thin rounds, about ¼ inch wide. Blanch the lotus root rounds briefly in boiling water.
   
2. Cut the beef in thin slices. Marinate in 2 teaspoons oyster sauce and the cornstarch for 30 minutes.
   
3. Combine 4 teaspoons oyster sauce, chicken broth, sugar, and sesame oil. Set aside.
   
4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef. Stir-fry until it changes color and is nearly cooked through. Remove and drain on paper towels.
   
5. Add 1 tablespoon oil. When oil is hot, add the ginger. Stir-fry briefly until aromatic. Add the lotus root. Stir-fry for 1–2 minutes. Add the sauce in the middle of the wok and bring to a boil. Add the beef. Cook for 1–2 more minutes, and serve hot.
   

4 ounces rice vermicelli noodles

4 Chinese dried mushrooms

1 bunch spinach leaves

3 tablespoons oil for stir-frying

2 slices ginger, finely chopped

½ pound ground pork

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

½ teaspoon sesame oil, divided

¼ teaspoon sugar

¼ teaspoon salt

1 tablespoon chili sauce

¼ cup chicken broth or reserved mushroom liquid

2 green onions, chopped

1. Soak the noodles in hot water for 5 minutes or until they are softened. Cut the noodles into 2-inch lengths. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Reserve the soaking liquid if desired. Remove the stems from the mushrooms and cut into thin slices.
   
2. Wash the spinach leaves. Blanch the spinach in boiling water briefly, just until the leaves begin to wilt. Drain well and chop finely.
   
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the ginger and stir-fry briefly until aromatic. Add the ground pork. Mix in the soy sauce, rice wine, and ¼ teaspoon sesame oil. Stir-fry the ground pork until it loses its pink color. Remove from the wok and set aside.
   
4. Wipe the wok clean with a paper towel and add 1 tablespoon oil. When the oil is hot, add the spinach. Add the sugar and salt and stir-fry briefly, for less than a minute. Add the mushrooms. Push the spinach up to the sides of the wok and add the pork. Stir in the chili sauce, and then the noodles. Add the chicken broth or reserved mushroom liquid and continue to cook until most of the liquid is absorbed. Stir in the green onions. Drizzle with ¼ teaspoon sesame oil and serve.
   

1 pound ground pork

1 tablespoon soy sauce