for deep-frying
¼ cup (50 g) ground lean pork
2 tablespoons dried shrimp, soaked and very finely chopped
2 teaspoons chili paste
1 teaspoon salted soy beans, mashed
2 teaspoons very finely sliced scallion (spring onion)
1 teaspoon very finely chopped soaked dried black mushroom
1 cup (250 ml) chicken stock
1 teaspoon Chinese rice wine
1 teaspoon sesame oil
2 teaspoons commercial sweet and sour sauce
½ teaspoon dark soy sauce
¼ teaspoon salt
1 teaspoon cornflour, mixed with water
Cilantro (coriander) leaves to garnish
Deep-fry the eggplant pieces in very hot oil for 1 minute. Drain and set aside.
Pour out all but 2 teaspoons of the oil and stir-fry pork over high heat for 2 minutes. Add dried shrimp, chili paste, salted soy beans. 1 teaspoon of the scallion and the mushrooms. Stir-fry for 30 seconds, then add all remaining ingredients, except remaining scallion, cornflour, and cilantro. Heat, then put in eggplant and cook another 30 seconds. Thicken with cornflour and serve garnished with the cilantro leaves and remaining scallion.
Ma Po Dou Fu
Spicy Beancurd with Minced Beef
The dominant ingredient is meltingly soft beancurd laced with pungent Sichuan seasonings.
3 tablespoons oil (or chili oil)
4 oz (125 g) minced lean beef
1 tablespoon chopped, salted black beans
1 tablespoon chopped, salted soy beans
1 tablespoon very finely chopped garlic
1 tablespoon very finely chopped ginger
2 tablespoons chili paste
2-3 scallions (spring onions), finely sliced
1 cup (250 ml) chicken or beef stock
1 lb (500 g) soft beancurd, diced
1 tablespoon black soy sauce Salt to taste
2 teaspoons cornflour, blended with water
1 teaspoon powdered Sichuan peppercorns
Heat oil and stir-fry beef and black beans for 3-4 minutes. Add salted soy beans, ginger, garlic, chili paste, and half the scallion. Stir-fry for another 2 minutes, then add the stock and beancurd.
Simmer for 5 minutes, season with soy sauce and salt, then thicken with cornflour. Sprinkle with Sichuan pepper and scallion, then serve.
Jiang Cong Chao Zhu Gan
Stir-fried Pork Liver
10 oz (300 g) pork liver, thinly sliced
2 tablespoons Chinese rice wine
2 teaspoons oil
2 teaspoons finely chopped garlic
1¼ in (3 cm) ginger, finely sliced
1 scallion (spring onion), cut in
1 ¼-in (3 cm) lengths
½ red chili, deseeded and sliced (optional)
1 teaspoon chicken stock powder 1 teaspoon light soy sauce
½ teaspoon sugar
1 teaspoon cornstarch, blended with water
Marinate liver with wine for about 5 minutes. Heat oil and fry the garlic for a few seconds, then add drained liver, ginger, scallion, and chili (if using). Stir-fry over high heat for a few seconds. Add stock powder, soy sauce, and sugar and continue stir-frying for 1-2 minutes, until the liver is cooked. Thicken with cornstarch and serve immediately.
Chao Qing Cai
Stir-fried Mixed Vegetables
½ cup (75 g) snow peas, ends trimmed
2 teaspoons oil
Pinch of salt
¼ teaspoon sugar
3 oz (90 g) bamboo shoots, quartered lengthwise then cut in 2-in (5-cm) lengths
6-8 dried black mushrooms, soaked
1 cup (250 ml) chicken stock
1 teaspoon oyster sauce
¼ teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon dark soy sauce dash of ground white pepper
1 teaspoon cornflour, blended with water
Blanch snow peas in boiling water for 5 seconds, then drain. Heat oil and stir-fry blanched snow peas with salt and sugar for 30 seconds. Remove from wok. Add bamboo shoots, mushrooms, chicken stock and all seasonings and bring to a boil. Simmer 1 minute, add the snow peas, then thicken with cornstarch. Serve immediately.
Shuan Yang Rou
Mongolian Lamb Hotpot
Mongolian Hotpot is popular in winter and as a reunion dinner, with everyone sitting around in a cozy warm circle, cooking their own portions of food in the bubbling hotpot
1 lb (500 g) boneless lamb leg
1-2 cakes beancurd, sliced
3 cups (200 g) Napa cabbage, coarsely chopped
4 oz (125 g) dried rice vermicelli, soaked in hot water to soften
Stock
1¼ in (3 cm) ginger, finely sliced
1 scallion (spring onion), coarsely chopped
2 teaspoons dark soy sauce
6 cups (1 ½ liters) stock made from lamb leg bone boiled with water
Dips and Garnishes
½ cup (125 ml) sesame paste
2 tablespoons
