The Everything Chinese Cookbook (69 page)

4 bunches baby bok choy

½ cup chicken stock or broth

½ cup water

1 teaspoon sugar

1½ teaspoons rice vinegar

2 tablespoons oil for stir-frying

2 garlic cloves, finely chopped

½ teaspoon sesame oil

1. Wash and drain the baby bok choy. Cut off the roots and separate the stalks and leaves.
   
2. Combine the chicken stock, water, sugar, and rice vinegar.
   
3. Add oil to a preheated wok or skillet. When oil is ready, add the garlic. Stir-fry until aromatic.
   
4. Add the bok choy stalks and stir-fry until they turn a bright green. While stir-frying the stalks, add the leaves.
   
5. Add the chicken broth mixture. Turn down the heat and simmer, covered, for 5 minutes. Turn off the heat and drizzle with the sesame oil.
   

2 bok choy stalks

½ red bell pepper

¼ cup water

¼ cup chicken broth

1 tablespoon dark soy sauce

1 teaspoon sugar

2 eggs, lightly beaten

¼ teaspoon salt

3 tablespoons oil for stir-frying

4 fresh mushrooms, sliced

½ teaspoon sesame oil

1. Separate the bok choy stalks and leaves. Cut the stalks diagonally into 1-inch pieces. Cut the leaves crosswise into 1-inch pieces. Remove the seeds from the pepper and cut into thin strips.
   
2. Combine the water, chicken broth, dark soy sauce, and sugar. Set aside.
   
3. Stir ¼ teaspoon salt in to the eggs. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, scramble the eggs. Remove from the wok and set aside.
   
4. Clean out the wok and add 2 tablespoons oil. When oil is hot, add the bok choy stalks. Stir-fry for about 1 minute, then add the mushrooms and red pepper. Stir-fry briefly and add the bok choy leaves. Add the sauce in the middle of the wok. Bring to a boil. Stir in the scrambled egg. Drizzle the sesame oil over. Mix through and serve hot.
   

Wrap It Up!

Meat and vegetables cooked in the mu shu style make a great filling for tortilla wraps. To make, adjust the above recipe by draining out some of the sauce so that the filling isn't too wet. Lay the wrap in front of you and add ½ cup of filling to the bottom. Fold over the right side of the wrap. Fold the bottom of the wrap over the food, and continue rolling up the wrap. For added variety, try the flavored wraps, such as spinach, pesto, or garlic.

2 cups flour

½ teaspoon baking powder

½ teaspoon baking soda

½ cup margarine or butter, as preferred

½ cup shortening

¾ cup white sugar

2 eggs

2 teaspoons almond extract

¼ pound whole, blanched almonds (1 for each cookie)

1 egg, lightly beaten

1. Preheat oven to 325°F.
   
2. In a large bowl, sift the flour, baking powder, and baking soda. In a medium bowl, use an electric mixer to beat the butter or margarine, shortening, and sugar. Add the eggs and almond extract and beat until well blended. Add to the flour mixture, stirring.
   
3. Knead the dough into a roll or log. If you find 1 long roll too difficult to work with, split the dough into 2 equal pieces.
   
4. Cut the dough into 30–35 pieces. (If desired, lightly score the dough before cutting to get an idea of the correct size.) Roll each piece into a ball and place on a lightly greased cookie tray, approximately 2 inches apart. Place an almond in the center of each cookie and press down lightly.
   
5. Brush each cookie lightly with beaten egg before baking. Bake at 325°F for 15 minutes or until golden brown. Cool and store in a sealed container.
   

Fortune Cookie Origins

Although a Chinese restaurant meal wouldn't seem complete without them, the fortune cookie is an American creation. Restaurant chefs in both Los Angeles and San Francisco lay claim to having invented the popular baked cookie containing a special message. Today, fortune cookies are catching on in China as well.

2 cups flour

¾ teaspoon salt

cup lard

½ teaspoon vanilla extract

3 tablespoons hot water

2 large eggs

½ cup evaporated milk

½ cup milk

¼ cup sugar

1. Preheat oven to 300°F.
   
2. To make the dough: In a large bowl, sift together the flour and salt. Cut in the lard, and then use your fingers to mix in. When it is mealy and has the consistency of breadcrumbs, add the vanilla extract and hot water and mix together to form a dough. Add another tablespoon of water if necessary. Cut the dough into thirds.
   
3. On a lightly floured surface, roll each piece of dough out until it is
   inch thick. Cut 6 circles that are each 3 inches in diameter, so that you have a total of 18 circles.
   
4. Place the circles into greased tart pans or muffin tins, carefully shaping the sides so that they reach the rim.
   
5. To make the egg custard filling: Lightly beat the eggs, and stir in the evaporated milk, milk, and sugar. Add up to 2 tablespoons of the custard into each tart shell, so that it nicely fills the shell but does not overflow.
   
6. Bake at 300°F for about 25 minutes or until the custard is cooked through and a knife stuck in the middle comes out clean.