Katie Chin's Everyday Chinese Cookbook. Katie Chin
Чтение книги онлайн.
Читать онлайн книгу Katie Chin's Everyday Chinese Cookbook - Katie Chin страница 2
![Katie Chin's Everyday Chinese Cookbook - Katie Chin Katie Chin's Everyday Chinese Cookbook - Katie Chin](/cover_pre674328.jpg)
Braided Fish Steamed with Ginger and Green Onions
Stir-Fried Fish Fillet and Chinese Broccoli
Chinese-Style Parchment Fish
Walnut Shrimp
Sesame Scallops
Crispy Fish with Ginger-Scallion Sauce
Tea-Smoked Sea Bass
Steamed Cantonese Whole Fish
Vegetables and Tofu
Asparagus with Wild Mushrooms
Chinese Long Beans with Cashews
Harvest Delight
Stir-Fried Kale and Broccoli
Sichuan Tofu with Broccoli
Spicy-Garlicky Asian Eggplant
Stir-Fried Spinach with Garlic
Baby Bok Choy with Ginger and Garlic
Eight-Vegetable Tofu
JJ’s Spicy-Crispy Tofu with Green Beans
Noodles and Rice
Singapore Rice Noodles
Crab Fried Rice
Three-Flavor Lo Mein
Pineapple Fried Rice
Dan Dan Noodles
Kung Pao Tofu Noodles
Vegetable Lo Mein
Homemade Egg Noodles
Shrimp with Garlic Noodles
Beef Chow Fun
Black Mushrooms and Broccoli with Egg Noodles
Sesame Noodles with Chicken
Canton-Style Chicken Chow Mein
Quinoa Fried Rice
Farmers’ Market Fried Brown Rice
Drinks and Desserts
Chilled Berry Tea
Banana Spring Rolls with Chocolate-Ginger Sauce
Chocolate-Raspberry Wontons
Banana-Walnut Wontons
Lychee and Ginger Sorbet
Asian Pear Tart
Five-Spice Chocolate Cake
Index
Resource Guide
Acknowledgments
Foreword
Leeann Chin was an extraordinary woman, and in the case of her daughter Katie, the apple certainly didn’t fall far from the tree. In the early nineties in Minneapolis, shortly after I had started teaching Indian cuisine at a local cooking school, I had the opportunity to attend a class on Chinese appetizers taught by a well-known restaurateur, Leeann Chin. I arrived early, so I was able to witness her efficient moves as she got a bamboo steamer basket ready on one burner and monitored the temperature of a pot of oil on another, all while simultaneously peeling and deveining shrimp for her cilantro-smothered shrimp dumplings. Assistants hovered around to help, but she was clearly in charge. Her passion for teaching came through during the next few hours, as she showed us how to pleat dumpling wrappers just so—her years of work as a seamstress clearly visible in the perfectly pleated pan-fried dumplings she produced. When one came to rest on my plate, it didn’t matter that I was a vegetarian. I inhaled the addictive succulence of that shrimp dumpling in one smooth mouthful.
I remember asking Leeann about the regional Chinese cooking that was reflective of her youthful days, and whether she missed it. “Yes,” she replied, looking up at me—but then she explained how she relived those days each time she taught Chinese cooking or made a meal for her family. Those meals, by the way, were nothing like the Chinese-American staples that had become synonymous with her battalion of restaurants. Her business acumen shone through as she admitted to serving Minnesotans foods that she knew would appeal to their palates. “Just a bit sweeter than I eat at home,” she clarified.
Years later, I was working with two master chefs from northern China who came to town to do a series of seminars on the noodle-pulling techniques for which they were well known. I took them to Leeann’s restaurant, where she was the perfect hostess. The chefs ate the same luncheon buffet that she had single-handedly introduced to hundreds of thousands over the years—nothing “special,” nothing different. Out of curiosity, I asked her why. She said they needed to see what was possible in America, and she wanted them to experience what a successful restaurant did to showcase the flavors of a cuisine that was thousands of years old. Leeann was unquestionably a pioneer, and I was fortunate to host an Emmy-winning documentary, Asian Flavors, which featured her life and influences in Chinese cooking over the years.
Fast-forward to several years later, when I had the opportunity to connect with Katie Chin. I fell in love with her—with her work, her business acumen, her teaching style—and no wonder: I know how proud she made Leeann. Katie’s books are works of passion that showcase her style in terms of accessibility and ease. Paging through this manuscript, I was touched by her poignant stories, laughed out loud when I read about Leeann’s candor, and marveled at their mutual passion for sharing the varied cuisine of China. I hope you not only cook from this book, but also curl up with it at night to enjoy the stories that Katie Chin so eloquently weaves throughout her easy recipes.
The Wisdom of My Mother’s Kitchen
My mother, Leeann Chin, was born in Guangzhou, China, in 1933. She demonstrated a keen knack for numbers, mastering the abacus at the tender age of twelve. She’d draw crowds to her father’s grocery store, where onlookers would admire her quick fingers manipulating the beads of the abacus. A tomboy, she soon was delivering fifty-pound bags of rice on the back of her bike, riding up to ninety