The Everything Chinese Cookbook (63 page)

2 tablespoons oil for stir-frying

4 large carrots, julienned

4 teaspoons soy sauce

½ teaspoon brown sugar

½ cup chicken broth or water

1. Add oil to a preheated wok or frying pan. When oil is hot, add the carrots. Stir-fry for 2–3 minutes. Add the soy sauce.
   
2. Add the brown sugar and broth. Turn the heat down to medium-low and simmer, covered for about 5 or 6 minutes, until the carrots are tender.
   

18 spinach leaves

1 tablespoon oil for stir-frying

¼ teaspoon sugar

¼ teaspoon salt

1. Wash the spinach leaves. Blanch the spinach in boiling water briefly, just until the leaves begin to wilt. Drain well.
   
2. Add oil to a preheated wok or skillet. When the oil is hot, add the spinach. Add the sugar and salt and stir-fry briefly, for less than a minute. Serve hot.
   

1 bok choy

2 tablespoons oil for stir-frying

¼ teaspoon salt

1½ tablespoons water

1. Separate each stalk and leaves. Cut the stalks diagonally into 1-inch pieces. Cut the leaves crosswise into 1-inch pieces.
   
2. Add the oil to a preheated wok or skillet. When oil is hot, add the bok choy stalks. Stir-fry for about 1 minute and then add the leaves. Add salt, sprinkle the water over, and cover and cook on medium heat, until the bok choy is tender but still firm and not mushy.
   

Better Bok Choy

For best results, always separate bok choy stalks from the leaves prior to stir-frying, as the thick stalks take longer to cook.

1 tablespoon oil for stir-frying

1 cup mung bean sprouts, rinsed and drained

1 tablespoon red rice vinegar

½ teaspoon sugar

¼ teaspoon salt

1. Add the oil to a frying pan or preheated wok. When the oil is hot, add the bean sprouts and stir-fry rapidly for less than a minute.
   
2. Add the rice vinegar, sugar, and salt. Stir-fry for another few seconds and serve hot.
   

Spruced Up Sprouts

Silver sprouts are bean sprouts that have been trimmed at the ends, or “topped and tailed.” It gives the sprouts a nicer appearance, but unless you're entertaining it isn't really worth the extra effort.

½ pound bok choy

½ pound napa cabbage

2 tablespoons oil for stir-frying

¼ teaspoon salt

2¼ teaspoons sugar, divided

¼ cup water

3 tablespoons black rice vinegar

1. Separate the bok choy stalks and leaves. Cut the stalk diagonally into 1-inch pieces. Cut the leaves crosswise into 1-inch pieces. Cut the cabbage leaves by piling the leaves on top of each other and cutting lengthwise and then crosswise into 1-inch pieces.
   
2. Add oil to a preheated wok or skillet. When oil is hot, add the bok choy stalks. Stir-fry for a minute, then add the bok choy leaves and the cabbage. Stir-fry for another minute. Add the salt, ¼ teaspoon sugar, and the water. Cover and cook for 2–3 minutes on medium heat, until the vegetables are tender but still firm.
   
3. Remove the cover and add the black rice vinegar and 2 teaspoons sugar. Mix thoroughly with the bok choy and cabbage.
   

Substituting Vinegar