Chinese
Stir Fry
Cooking
Alice K. Dolu
Extension Agent 4-H
Marshall County
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CHINESE STIR-FRY
TABLE OF CONTENTS
CHINESE CUISINE BY REGIONS……………… ..3
PRINCIPLES OF CHINESE COOKING…………...3
COOKING METHODS……………………………..4
EQUIPMENT AND UTENSILS……………………4
BASIC CUTTING METHODS……………………..5
ORGANIZED COOKING PLAN…………………..6
STIR-FRYING TECHNIQUE………………………7
INGREDIENTS AND SEASONINGS……………...8
SAUCES AND DIPS…………………………….....10
RICE………………………………………………...11
BEEF RECIPES…………………………………….11
POULTRY RECIPES……………………………… 15
PORK RECIPES…………………………………... 20
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CHINESE CUISINE BY REGIONS
Chinese cooking is generally categorized by four major styles according to regions within the
country; Peking, Shanghai, Canton, and Szechwan & Hunan.
Peking cuisine is characterized by sweet and sour sauces, wine based cooking stocks, Hoisin
sauce, garlic, sesame oil, green onions and garlic. Peking duck is probably the most famous.
Shanghai soups, vegetables, and seafood dishes are often light and delicate, meat and poultry
dishes rich and savory. Liberal use of sugar, soy, and wine are trademarks of Shanghai cooking.
Of all the styles, Cantonese food is most familiar to Americans due to the number of immigrants
from this area. This food is light and generally mild with emphasis on pure natural flavors
featuring stir-fried dishes. Seasoning include black bean sauce, oyster sauce, and lobster sauce.
Szechwan and Hunan dishes are robust and spicy hot. Seasons include curry, chiles, and highly
seasoned condiments. Dishes usually have two tastes — the initial sting of hot peppers and the
more mellow aftertaste of sweet, sour, and salty flavors.
PRINCIPALS OF CHINESE COOKING
The success of preparing lovely Chinese food centers on observing four cooking principals:
color, texture, contrast, and harmony.
Color: The art is to create a dish as seductive to the eye as to the palate. The green of vegetables
is that of spring-time grass, not olive drab; red peppers are bright as a fire truck; never faded
orange. Soups are translucent, studded with little treasures. Sauces are the color of high-gloss
walnut or amber or cherries.
Texture: Vegetables are bitey and snapping with freshness, only a taste step from raw. Meats are
tender and juicy, fish firm and moistly flaking, fowl soft in the mouth. Nothing is ever mushy,
limp, tough, or hard.
Contrast: There are contrasts of sweet and sour, tender meats and crunchy vegetables. No other
cuisine has as much contrasts in tastes, textures, and colors.
Harmony: Every fine Chinese meal is harmonious; it must look beautiful and taste delicious.
Harmony is achieved by never abandoning the other three cooking principles.
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COOKING METHODS
Most people who enjoy eating Chinese food will not attempt to cook it themselves because they
think it requires skills beyond their abilities. Actually, there are four basic cooking methods
used: Steaming, deep frying, red-cooking (simmered with soy sauce), and stir-frying. This
booklet will emphasize this latter method, as it is the least known.
Stir-fry is the most common cooking method in the Chinese cuisine. High heat and only a small
amount of oil are used to stir-fry. The stir-fry motion is a quick and constant sliding of a spatula
under the food and then repeated turning of the food onto itself. Foods aren't really “fried” but
are flash cooked or toss cooked and seared. Vegetables come out crisp, and meats come out
tender, with flavor and juices sealed in. To achieve these results, one has to learn to work with
higher-than-usual heat.
BASIC EQUIPMENT AND UTENSILS
WOK– The Chinese wok is a bowl-shaped metal cooking utensil. Its shape conserves fuel and
uses less oil than a conventional frying pan, although one may be used. The high sides enable
one to stir-fry easily, as the foods stay in the pan and naturally return to the bottom.
For stir-frying, a heavy-gauge carbon steel wok is best because it conducts heat better than one
made of aluminum, stainless steel, or copper. Because of the high heat required in cooking, a
metal of poor quality will burn the food.
Traditional Chinese woks have a round bottom. To stabilize these while cooking, a ring is
provided. Other woks are flat-bottomed and are excellent for deep frying; although, are not as
good in stir-frying.
Electric woks on the market have limited use in Chinese cooking. Often the highest temperature
they can reach is 375° which is useful for certain dishes such as lightly cooked eggs and tender
vegetables, but not much more.
Non-stick finishes are not a good choice. It can be useful for foods cooked on medium heat;
however, due to the constant high heat required for most Chinese cooking, the non-stick coating
soon burns or flakes off.
Curing the wok: Most woks, when purchased, are covered with grease to protect the metal finish.
Clean this off with a steel wool soap pad— the only time to ever use on a wok. To season a new
wok, wash it with sudsy water, and then dry it by placing it over high heat for a minute or two.
Put 2-3 tablespoons of peanut oil on the inside surface and set the wok on the burner over
medium heat, swirling the oil over a five minute period. Allow the oil to cool in the wok, and
then wipe it clean with a paper towel. The wok is now cured and ready to use.
Caring for the wok: After each use, rinse the wok and soak it in hot water to dislodge any food
particles. Do not scrub with steel wool or abrasives of any kind! Use a sponge or plastic
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scratcher. Anything else, including detergent, will mar the finish. Towel dry the wok, then place
it over heat on the range and rub the insider with oil on a paper towel. If the wok is not heat
dried and coated with oil, it will rust.
As cooking with the cookware, you don’t need to purchase new and different utensils to cook
Chinese food, although the following are useful aids in preparing Chinese food.
CLEAVER– a cleaver is used for slicing, dicing, chopping and mincing vegetables, as well as a
scraper, scooper, and a flattener. If you are contemplating buying a new one, look for a heavy
stainless steel one with the steel tang running all the way through the handle.
FRENCH CHEF’S KNIFE– All purpose kitchen knife for cutting, chopping or mincing. Two
types are available: stainless steel or carborundum steel. Stainless does not stain and cleans
easily, but needs repeated sharpening. Carborurdum steel keeps a fine sharp edge, but stains
easily. Select one that is weighty, comfortable, and has the tang through the handle and about
ten inches long.
PARING KNIFE– a good paring knife is about six inches long with the tang through the handle.
CUTTING BOARD– A wood chopping board must be cleaned thoroughly every time it is used,
as it absorbs flavors and may harbor food bacteria. After cutting poultry on it, wash the board
with bleach or disinfectant to destroy any salmonella organisms. Refresh it by rubbing with a cut
lemon.
A melamine or other synthetic cutting board is unbeatably hygienic. However, such materials
can be very destructive to knives, as their hardness has a tendency to nick the metal.
CHINESE SPATULA– A metal Chinese spatula is shaped to help you swirl the food around
quickly inside the wok. One of those unessential, but nice-to-have items; stirring with a wooden
spoon or chopsticks will do as a substitute.
BASIC CUTTING METHODS
Cutting food properly is very important when cooking in the Chinese manner. When cut in small
pieces, food cooks faster, is easier to eat, and exposes a greater surface to the other ingredients
and flavors.
The cook should choose the cutting technique most appropriate for the ingredient. The cutting
method is also determined by how the ingredient will be cooked and in what combination it will
be used with other ingredients.
All of the ingredients of a recipe should be of uniform size and shape. This makes the cooking
process more even and results in a neat attractive appearance.
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Tough foods are made more tender when cut into cubes. Tender foods can be slivered. When
vegetables are used in any combination, the most important or most plentiful item should
determine the cutting method used.
The basic cutting methods are: slicing, mincing, shredding, and dicing.
Slicing: Slicing is the most commonly used cutting technique in the Chinese kitchen. It can be
done vertically, on a diagonal, or roll cut. The vertical slice is used for tender ingredients. The
diagonal (thin cut) is for more coarse items, such as flank steak or celery. The roll cut allows
more cooking surface to be exposed on round vegetables, such as string beans, carrots, and
asparagus. The roll cut is done by making one diagonal cut at the end of the vegetable, turning
the vegetable a quarter turn and making a second diagonal cut. This is repeated until the entire
vegetable is cut.
Mincing: This is similar to the American mincing technique in which the food is chopped to a
very fine dice. This is usually used for garlic and gingerroot.
Dicing: This is similar to its American counterpart. Cubes of 1/2 to 11/2 inches are suitable for
foods which will be deep fried or braised. Dicing foods 1/4 to 1/2 inch is appropriate for stirfrying. Cut the food into strips; the strips into cubes.
Shredding or Slivering: Very similar to the julienne cutting method. Make matchstick-type
shreds about 2 inches long and 1/8 inch wide.
ORGANIZED COOKING PLAN
There are two ways to cook Chinese food: with pleasure and with chaos. Assuming we settle for
the former, the key is organization. Having your cooking procedures well planned beforehand
allows you to breeze through with everything at your fingertips.
Read your recipe very carefully. Make sure you have all the ingredients on hand and are familiar
with each procedure.
Step by Step Plan:
1. Set out all the utensils and wok, needed along with the oil, sauces, and seasonings.
2. Prepare the garnishes.
3. Marinate any foods that require it.
4. Soak any ingredients such as mushrooms or noodles.
5. Combine the sauce ingredients in a small container.
6. Chop the vegetables.
7. Mince the seasonings such as garlic or ginger.
8. Place meats and vegetables in containers and arrange then near the wok in the order in which
they are to be cooked.
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STIR-FRY TECHNIQUE
1. Before turning on the heat under the wok, make certain you are fully organized.
2. Place the wok in its rim on the burner and turn the heat to high. Allow the wok to become
very hot; it takes two or three minutes, depending on the heat source and the kind of wok.
Test for hotness by shaking a drop of water into the wok. The drop should bounce up and
down vigorously.
3. Pour in the oil (peanut) so that it glides down the side of the wok. Two tablespoons is
generally sufficient for an average of one or two vegetables and a meat ingredient.
4. Heat the oil until it is almost smoking. Keep an eye on it. When it is nearly at the smoking
point, tiny waves form on the surface of the oil. Tip the wok and swirl around the oil until it
evenly coats the inside.
5. Drop the quantity of each food in al at ounce. A cup of sliced vegetables, a little less meat, is
enough at a time. Don’t overcrowd the wok or the temperature lowers and the food steams
rather than sears. Foods should be at room temperature, so that they don’t lower the
temperature of the oil rapidly and become soggy.
6. At the right heat, foods will “explode” as soon as they hit the hot wok. Swirl the food
rapidly, non-stop, round and round the inside, turning, flipping, and sweeping. This constant
motion ensures that all sides of the foods are coated evenly.
7. Stir-fry vegetables one at a time. When done, foods will become limp, soft, blister, or show a
trace of browning. Transfer to a bowl and keep warm.
8. When adding oil to food in the wok, pour the oil slowly along the top inside so that it heats
before reaching the food.
9. Meat or poultry that has been marinated prior to cooking should be shaken to remove as
much liquid as possible. Add a very few pieces at a time, so it will sear rather than steam.
10. Vegetables that do not cook in a matter of seconds require some steaming. Turn down the
heat and place the lid on the wok.
11. After all foods are cooked, the last stage is to combine foods with the sauce. This can be
done one of two ways:
A. Remove all ingredients from the wok, add the sauce until it is hot and thickened.
Return all other ingredients and combine thoroughly. Serve immediately.
B. Push the ingredients up the side of the wok, pour the sauce into the well in the bottom
and stir until it bubbles and thickens, then combine with all other ingredients. Serve
immediately.
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INGREDIENTS AND SEASONINGS
Baby corn: Miniature corn cobs are really a special variety of corn-on-the-cob. They are
available canned in water or pickled, but our recipes call only for those packed in water. They
are sweet and tender— you eat the cob and all.
Bamboo shoots: Available canned, they come whole or sliced. Light yellow in color, they are
tender and fibrous with a little sweetness that comes alive when cooked.
Bean Sprouts: Two to 3-inch long sprouted mung beans are available canned and fresh, wither
packaged or loose. Translucent and crisp, they add crunch to any dish.
Bean threads: Before they are cooked, these Oriental noodles look like stiff nylon fishing line,
but they puff up crisp when dropped into hot oil. Sometimes they are called Chinese vermicelli
or translucent noodles.
Bok Choy (Chinese white cabbage): A tender-crisp sweet, very mild vegetable consisting of a
clump of snow-white stalks ending in wide, dark green leaves.
Cashew nuts: Familiar to most as a snack to nibble, they appear in our recipes whole or chopped
as a flavorful garnish for a variety of dishes.
Chinese cabbage (Napa or celery cabbage): Mild, delicate, crisp-textured—these words describe
the solid, oblong head of wide, celery-like stalks ending in frilly, pale green leaves.
Chinese five-spice: This Oriental blend of ground cloves, fennel, licorice root, cinnamon, and
star anise is bottled by American spice companies and readily available. As a substitute, try
mixing 1/2 teaspoon ground ginger, 1/4 teaspoon each ground cinnamon and crushed anise seed,
and 1/8 teaspoon each ground allspice and cloves.
Chinese noodles (Mein): Noodles of wheat flour, with or without egg, may be labeled nothing
more than “Mein” or the word may not be on the package at all. They come dried or fresh in
packages of looped or curly bundles.
Coriander (cilantro and Chinese parsley): Grown from the whole coriander spice seed, this green
broadleaf parsley is a pungent and powerful flavor addition. It doesn’t taste a thing like regular
parsley.
Dried mushroom: These come in several sizes in cellophane packages weighing about an ounce.
They have to be reconstituted in warm water for about half an hour. Always cut away the stems
after soaking, and squeeze out the soaking liquid from the mushrooms before slicing or dicing.
They have a firm, rubbery texture and woodsy perfume.
Edible-pod peas (snow peas, sugar peas, or Chinese pea pods): Available fresh or frozen, they
are crisp, flat, bright green, tender pods with tiny, underdeveloped peas inside. The fresh ones
need to have ends and strings removed before they’re cooked. Snap off the stem and pull the
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strings.
Eggplant: Plump, purple, and pear-shaped, eggplant has shiny skin and a firm, pulpy interior.
Small varieties are called Oriental eggplant and can be used interchangeably with the larger
types.
Fermented black beans: Used for sauces, they are available dried and whole in plastic bags in
your market. They have a very pungent flavor for their size.
Garlic: Of the onion family, garlic cloves, when peeled and minced or processed, exude a very
strong, hot aroma.
Ginger root: The fresh, light brown root is very hot and nippy. A little goes a long way. You
can freeze it for long storage and use it without thawing. Peel it, then grate, slice, or chop to use.
Hot pepper oil: Bottled sauce in oriental foods section of the market that provides flavor, or
make your own by heating 1/2 cup oil until bubbly hot, then turn heat to low and add to whole
dried chili peppers for 1 minute. Cool and drain.
Leeks: Resembling large green onions, leeks are milder in flavor and more fibrous than their
cousins.
Oyster sauce: This bottled brown sauce has a rich subtle flavor stemming from oysters. It is
used in many Oriental-style dishes.
Rice (converted): Long-grained rice that has been partially cooked. Cooks in about 15 minutes.
Rice noodles: These dried, opaque, white, thin noodles made of rice are also called mai fun or
rice sticks.
Sausage: Chinese sausages are red and white in color and mildly sweet and spicy in flavor. They
can be steamed with rice or other ingredients or stir fried.
Sesame seed: When toasted, sesame seed takes on a sweet and nutlike flavor and is often used as
garnish for our recipes. Sesame oil is a by-product.
Soy sauce: The dark, savory, salty sauce is made from soybeans and wheat flour. It is one of the
most-used and most versatile sauces in Oriental cuisines, and it varies in strength from brand to
brand.
Tofu (soybean curd): A high-protein product made from cooked soybeans, tofu comes in several
forms—soft to firm—as well as in deep-fried puffs.
Water chestnuts: Peeled, packed in water, and canned, the water chestnut is crisp and crunchy
with a sweet flavor. Fresh water chestnuts are available at certain times of the year in Oriental
markets. To prepare them, pare off the thin, dark brown, scaly skin and use “meat” as if canned.
To store canned or fresh chestnuts, cover with water and refrigerate; change water every day.
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SAUCES AND DIPS
SWEET AND SOUR SAUCE
A good basic sweet and sour sauce...just sweet enough, just sour enough. This recipe makes
about a cup of sauce and it keeps well in the refrigerator when stored in a glass jar with a tightfitting lid.
4 tbsp. white vinegar
4 tbsp. ketchup
3 tbsp. light soy sauce
2 tbsp. dry sherry
1 tbsp. Worcestershire sauce
1/4 c. sugar
1/2 c. water
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Pinch of Chinese Five Spices
Thickener: 1 1/2 tbsp. Cornstarch mixed with 2 tbsp. Water.
Place all ingredients except those for the thickener in a heavy-bottomed saucepan and simmer at
a low heat for five minutes. Add the thickener and stir for about one minute, until sauce is thick.
MUSTARD DIP
Those who find the usual dry mustard too sharp for dipping egg rolls, spare ribs, or fried chicken,
will enjoy this sauce. Mix the following ingredients together and let stand ten minutes before
serving, to allow the flavors to develop.
1 tbsp. dry mustard
1/2 tsp. honey
½ C. water
½ tsp. wine vinegar
HOT PEPPER OIL
For extra zing, add a few drops of this oil to any stir-fried dish.
2 tbsp. Szechwan peppercorns
1/2 tsp. paprika
1/2 c. peanut oil
1/2 tsp. ground red pepper (cayenne)
In a wide frying pan over medium-low heat, heat peppercorns, shaking pan occasionally, until
fragrant (about 10 minutes). Cool. Coarsely grind with a mortar and pestle or crush with a
rolling pin. Heat salad oil until hot; pour over peppercorns, then stir in paprika and red pepper.
Cool. Strain oil, discarding peppercorns. Store oil in a covered jar at room temperature. Makes
1/2 cup.
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RICE
1 c. converted long-grained rice
2 tbsp. butter
Salt to taste
2 1/4 c. hot water
Melt butter in saucepan. Add rice and sauté lightly until grains are coated. Do not brown.
Add the hot water and salt. Cover and cook until the water is nearly absorbed. Remove from
heat and let stand covered until all water is absorbed (5 minutes). Fluff with a fork before
serving.
BEEF RECIPES
TOMATO BEEF
These tender strips of beef are paired with a variety of colorful, crisp vegetables and tossed with
a curry-flavored sauce. For an easy meal, all you need to add is steamed rice.
3/4 lb. boneless lean beef
2 tsp. each cornstarch and soy sauce
1 tbsp. each dry sherry and water
1/4 tsp. salt
4 tbsp. peanut oil
1/2 tsp. minced fresh ginger
1 medium-size onion, cut in wedges with layers separated
1 green pepper, seeded and cut in 1-inch squares
3 medium-size tomatoes, each cut in 6 wedges
1 clove garlic, minced
Cooking sauce (directions follow)
2 large stalks celery, cut in 1/4-inch thick slanting slices
Cut beef with the grain into 1 1/2-inch-wide strips. Cut each strip across the grain in 1/8-inchthick slanting slices. In a bowl, combine cornstarch, soy, sherry, water, and salt. Add beef and
stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Heat a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add ginger and garlic and stir once. Add beef and stir-fry until meat is
browned on the outside but still pink within (about 1 1/2 minutes); remove from pan.
Heat the remaining 1 1/2 tablespoons oil. Add celery and onion and stir-fry for 1 minute. Add
green pepper and stir-fry for 1 minute, adding a few drops water if pan appears dry. Add
tomatoes and stir-fry for 1 minute. Return meat to pan. Stir cooking sauce, add to pan, and
cook, stirring, until sauce bubbles and thickens. Makes 4 servings.
Cooking Sauce: In a bowl, combine 1 tablespoon each soy sauce, Worcestershire, and
cornstarch, 3 tablespoons catsup, 1 teaspoon curry powder, and 1/2 cup water.
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GINGER BEEF
As you might guess, lots of chopped fresh ginger deliciously flavors the thin steak strips in
ginger beef.
1/4 c. regular-strength beef broth
1 1/2 tbsp. Soy sauce
2 tsp. dry sherry
slices
1 tsp. sugar
1 1/2 lbs. boneless beef sirloin
1 small clove garlic, minced or pressed
2 tbsp. Chopped fresh ginger root
3 green onions, cut into 1/2-inch-wide slanting
1 tbsp. each cornstarch and water
2 tbsp. Peanut oil
Combine broth soy, sherry, and sugar; set aside.
Cut beef with the grain into 1 1/2-inch-wide strips. Cut each strip across the grain in 1/8-inch
thick slanting slices.
Place wok over medium-high heat. When wok is hot, add 1 tablespoon of the oil. When oil is
hot, add garlic and ginger. Stir-fry for about 30 seconds. Turn heat to high. Add half the beef
and onion and stir-fry until meat is lightly browned (about 2 minutes); remove from wok.
Repeat, using remaining 1 tablespoon oil, beef and onion. Return cooked meat to wok. Pour in
broth mixture; cover and simmer for 3 minutes. Mix cornstarch with water and gradually stir
into wok. Cook until slightly thickened, stirring to coat meat (about 1 minute). Makes 4 to 6
servings.
STIR-FRIED BEEF WITH GREEN PEPPERS
8 oz. beef steak, thinly sliced
2 tsp. salt
2 tsp. sugar
1 tbsp. medium or dry sherry
chopped
1 tbsp. cornstarch
1/2 tsp. chili sauce (optional)
3 tbsp. peanut oil
1 large green pepper, cored, seeded and thinly sliced
1 large tomato, cut into 6 pieces
2 green onions, chopped
1 slice of fresh ginger root, peeled and finely
1 tbsp. soy sauce
freshly ground black pepper
Put the steak in a bowl with 1/2 teaspoon salt, the sugar, sherry, cornstarch, chili sauce, if using,
and black pepper to taste. Mix well, then leave to marinate for about 20 minutes.
Heat 1 tablespoon of the oil in a wok or frying pan (skillet). Add the green pepper, tomato and
remaining salt and stir-fry for a few seconds over high heat. Remove from the pan with a slotted
spoon and drain.
Heat the remaining oil in the pan. Add the onions and ginger, then the meat. Stir-fry for a few
seconds, and then add the soy sauce. Return the green pepper mixture to the pan and stir well.
Serve hot.
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SNOW PEAS AND BEEF
1 c. thinly sliced flank or round steak
strips
2 tbsp. oyster sauce
1 tbsp. medium or pale dry sherry
1 tsp. cornstarch
1/4 c. peanut oil
1 slice of fresh ginger root, peeled and cut into
1/2 lb. snow peas, topped and tailed
1 tbsp. salt
1 tsp. sugar
2 green onions, cut into 1-inch lengths
Put the beef in a bowl with the oyster sauce, sherry and cornstarch. Mix well, then let marinate
for about 20 minutes.
Heat half the oil in a wok or frying pan. Add the onions and ginger. Stir-fry for a few seconds,
and then add the beef. Stir-fry until evenly browned, then transfer the mixture to a warmed
serving dish and keep hot.
Heat the remaining oil in the pan. Add the snow peas, salt and sugar and stir-fry for about 2
minutes. (Do not overcook, or the snow peas will lose their texture and color).
Add the snow peas to the beef and mix well. Serve hot.
BEEF WITH CELLOPHANE NOODLES
This dish could also be called Beef on Snow— the noodles are as white as snow!
3 tsp. cornstarch
3 tsp. soy sauce
2 tsp. hoisin sauce, optional
1 tsp. wine vinegar
1 lb. flank steak, sliced against the
grain into thin slices
3 tbsp. water
3 tbsp. oyster sauce, optional
1/2 tsp. granulated sugar
Peanut oil for deep frying
2 large handfuls cellophane noodles
1/4 c. sliced green onions
Combine 2 teaspoons of the cornstarch, 2 teaspoons of the soy sauce, hoisin sauce, and vinegar.
Pour over beef slices and marinate for at least 30 minutes. Combine water, oyster sauce, sugar,
and remaining cornstarch. Set aside.
Heat oil for deep frying to 375°.
Add cellophane noodles, about 1 cup at a time. They will puff immediately. Remove and drain
on absorbent paper. This is a very quick operation.
Heat a wok or heavy frying pan. Add 2 tablespoons of the oil from the noodles. Add green
onions and stir-fry for 30 seconds. Add meat to wok. Stir-fry until red is gone. Add the oyster
sauce mixture and stir until heated through. Arrange beef slices on top of noodles. Makes 4 to 6
servings.
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CHINESE PEPPER STEAK
2 tbsp. soy sauce, divided
4 tbsp. peanut oil
2 tsp. cornstarch
1/4 lb. flank steak, sliced against
the grain into paper-thin slices
1 clove garlic
1 slice fresh gingerroot
1 green pepper, cut into strips
2 green onions, cut into strips
1 tomato, cut into eighths
2 tsp. dry sherry
Pinch sugar
2 tbsp. chicken broth
1 tsp. cornstarch, mixed with
1 tbsp. cold water
Combine 1 tablespoon of the soy sauce, 1 tablespoon if the oil, and 2 teaspoons cornstarch in a
bowl. Pour over beef and marinate for 1 hour.
Heat the remaining oil in a wok or large skillet. Stir-fry the garlic and gingerroot until fragrant.
Add the beef and stir-fry for about 2 minutes, or until the red has just left the beef. Remove beef
to a platter, leaving oil in the wok.
Stir-fry the green pepper and onions about 1 minute. Add the beef, tomato, remaining soy sauce,
sherry, sugar, and chicken broth; stir. Add the cornstarch mixture. Stir gently until thickened.
Serve immediately. Makes 4 servings.
BEEF AND VEGETABLE STIR-FRY
1 lb. beef top round steak
1 1/2 c. broccoli cut into 1 –inch pieces
3 medium carrots, bias-sliced
1 tsp. cornstarch
1 tsp. salt
1/2 tsp. sugar
2 tbsp. soy sauce
2 tbsp. dry sherry
2 tbsp. cooking oil
1 med. onion, cut into wedges
1/2 of a 10-ounce package (1 cup) frozen
peas, thawed
1/2 c. water chestnuts, drained and sliced
1/2 c. bamboo shoots, halved lengthwise
Deep-fried rice sticks or hot cooked rice
Partially freeze beef; slice very thinly across the grain into bite-size strips. Cook broccoli and
carrots, covered, in boiling salted water 2 minutes; drain. Mix cornstarch, salt, and sugar; blend
in soy sauce and sherry. Set aside.
Preheat a wok or large skillet over high heat; add oil. Stir-fry broccoli, carrots, and onion in hot
oil for 2 minutes or till crisp-tender. Remove from wok. (Add more oil, if necessary.) Add half
the beef to hot wok or skillet; stir-fry 2 to 3 minutes. Return all meat to wok or skillet. Add
peas, water chestnuts, and bamboo shoots. Stir soy mixture; stir into wok. Cook and stir till
thickened and bubbly. Return broccoli, carrots, and onion to wok; cover and cook 1 minute
more. Serve on top Deep-Fried Rice Sticks or with rice. Serves 4 to 6.
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POULTRY RECIPES
KUNG PAO CHICKEN
This quick stir-fry is one of the most popular exports from the region of Szechwan. Charred
dried Chile peppers give breathtaking fore to tender morsels of chicken. In China, the peppers
are eaten along with the chicken, but unless you like very hot food, you may prefer to set them
aside.
Watch the Chile peppers closely as they cook. If they burn, they release potent volatile oils
which sting the nose and eyes.
1 tbsp. each dry sherry and cornstarch
1/2 tsp. salt
1/8 tsp. white pepper
1 1/2 lbs. chicken breasts, skinned
boned, and cut in bite-size pieces
4 tbsp. peanut oil
cooking sauce (directions follow)
4 to 6 small, dry hot Chile peppers
1/2 c. salted peanuts
1 tsp. each minced garlic and fresh ginger
2 whole green onions, cut in 1 1/2” lengths
In a bowl, combine sherry, cornstarch, salt and pepper. Add chicken and stir to coat, then stir in
1 tablespoon of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce and set
aside.
Heat wok or wide frying pan over medium heat. When pan is hot, add 1 tablespoon of the oil.
Add whole peppers and peanuts and cook, stirring, until peppers just begin to char. If peppers
become completely black, discard. Remove peanuts from pan and repeat with new peppers.
Remove from pan and set aside.
Add remaining 2 tablespoons oil to pan and increase heat to high. When oil begins to heat, add
garlic and ginger. Stir once, then add chicken and stir-fry until chicken is opaque (about 3
minutes). Add peppers, peanuts, and onion to pan. Stir cooking sauce, add to pan, and cook,
stirring, until sauce bubbles and thickens. Makes 4 to 6 servings.
Cooking Sauce: In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon each white wine
vinegar and dry sherry, 3 tablespoons chicken broth or water, and 2 teaspoons each sugar and
cornstarch.
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HOT & SOUR CHICKEN
Crushed red pepper makes this dish hot; vinegar provides the classic sour balance. By Hunanese
standards, this dish is mildly seasoned. If you like food that produces watery eyes and burning
mouth, pass a little bowl of hot pepper and black bean sauce, chili oil, or hot pepper oil to make
it as hot as you want.
2 tsp. each cornstarch and dry sherry
1/4 tsp. each salt and pepper
1 lb. chicken breast, skinned, boned, and
cut in bite-size pieces
3 1/2 tbsp. Peanut oil
Cooking sauce (directions follow)
2 tsp. minced fresh ginger
1 tbsp. Fermented black beans, rinsed and drained
1 small green pepper, seeded and cut in 1-inch
squares
1 medium-size carrot, thinly sliced
1 can (about 8 oz.) sliced bamboo shoots
1 tbsp. water
1 tbsp. Minced garlic
In a bowl, combine cornstarch, sherry, salt, and pepper. Add chicken and stir to coat, then stir in
1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce and
set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add garlic, ginger, and black beans. Stir once then add chicken and stirfry until chicken is opaque (about 3 minutes). Remove chicken from pan.
Add the remaining 1 tablespoon oil to pan. When oil is hot, add green pepper, carrot, and
bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for 1 1/2 minutes. Return
chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and
thickens. Makes 4 servings.
Cooking Sauce: In a bowl, mix together 2 teaspoons cornstarch, 1/2 teaspoon each crushed red
pepper and peanut oil, 2 tablespoons soy sauce, 2 1/2 tablespoons white wine vinegar, and 1/2
cup chicken broth or water.
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STIR-FRIED CHICKEN & PEPPERS
1 tbsp. soy sauce
1 tbsp. dry sherry
1 tsp. fresh ginger root, minced
1 large chicken breast, boned,
skinned and cut into 1/2-inch cubes
4 tbsp. peanut oil
2 green peppers, cut into 1/2-inch pieces
1/2 tsp. salt
4 scallions, cut into 1/2-inch slices
1 clove garlic, crushed
1/2 c. chicken broth
1 tsp. cornstarch
1 tbsp. water
3 c. hot cooked rice
Blend together soy sauce, sherry and ginger in small bowl; add chicken and marinate 10 minutes.
Heat 2 tablespoons peanut oil in wok or large skillet over high heat; add green peppers and stirfry 2 minutes. Sprinkle peppers with salt add scallions and stir-fry 1 minute. Remove vegetables
from wok and set aside.
Heat remaining peanut oil; add garlic and marinated chicken; stir-fry 2 to 3 minutes, or until
chicken turns white and becomes firm. Return vegetables to wok, stir in chicken broth.
Combine cornstarch and water until smooth; stir into chicken and vegetables; cook, stirring
constantly, until slightly thickened. Serve at once with hot cooked rice. Makes 4-6 servings.
MOO GOO GAI PAN
2 tsp. cornstarch
1 tbsp. soy sauce
1 whole chicken breast, boned, skinned
and cubed
2 tbsp. peanut oil
1 slice fresh gingerroot
1 clove garlic
3/4 c. canned straw or button mushrooms
1/2 c. sliced Chinese cabbage
1/2 c. sliced bamboo shoots
1/2 c. snow peas, optional
3/4 c. chicken broth
2 tsp. soy sauce
1 tbsp. dry sherry
Pinch sugar
1 tbsp. cornstarch, mixed with
2 tbsp. cold water
1 tsp. sesame oil, optional
Combine cornstarch and soy sauce. Stir into chicken cubes. Marinate for 1 hour.
Heat a wok or large skillet. Add oil. Add gingerroot and garlic. Stir-fry for 30 seconds. Add
chicken and stir-fry for 2 to 3 minutes, until chicken is just cooked. Turn chicken onto a plate,
retaining oil in pan.
Add vegetables and stir-fry for 30 seconds or until cabbage is tender-crisp. Return chicken to
pan. Add chicken broth, soy sauce, sherry, and sugar. Stir and heat through.
Add cornstarch mixture and stir until thickened. Stir in sesame oil. Serves 4-6.
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CHICKEN CASHEW
3 whole chicken breasts (6 halves)
1/2 lbs Chinese pea pods, or 2 packages frozen
1 c. mushrooms, sliced
1/2 c. scallions, sliced
1 can (6oz.) bamboo shoots, drained
1/2 c. water chestnuts, sliced
1 chicken bouillon cube
hot cooked rice
1/4 c. soy sauce
1 to 2 tbsp. water
2 tbsp. cornstarch
1/2 tsp. sugar
dash of pepper
1/2 tsp. salt
4 oz. cashew nuts
Skin, bone, and cut chicken into small bite-size pieces; set aside. Break off ends and remove
strings from pea pods; set aside. Prepare mushrooms, scallions, bamboo shoots, and water
chestnuts, set aside. Mix together chicken bouillon, soy sauce, water, cornstarch, sugar, pepper,
salt; set aside.
Put chicken in a stovetop casserole; cook, covered, until opaque and tender, about 15 minutes;
stirring several times while cooking. Stir in pea pods, mushrooms, and scallions; cook, covered,
2 minutes. Add bamboo shoots, water chestnuts, and reserved soy sauce mixture; stir and cook,
covered, until sauce is thickened and food is well-heated throughout, about 3 minutes. Stir in
cashews nuts. Serve over rice.
Makes 6 to 8 servings.
CHICKEN WITH ALMONDS
Crunchy, golden almonds combine deliciously with chicken and mushrooms
1 tbsp. soy sauce
1 tbsp. cornstarch
3 tbsp. peanut oil
1 whole chicken breast, boned and cubed
1/2 c. whole, blanched almonds
1/2 tsp. minced garlic
1/2 tsp. minced gingerroot
1/2 c. Chinese pea pods
1/2 c. straw or button mushrooms
1/4 c. chicken broth
1 tbsp. soy sauce
1/2 tbsp. Sugar
2 tsp. oyster sauce, optional
1 tsp. cornstarch, mixed with
1 tbsp. cold water
1 tsp. sesame oil, optional
Combine soy sauce, cornstarch and 1 teaspoon of the oil. Pour over chicken and stir to coat
evenly. Marinate for 1 hour.
Heat a wok or large skillet. Add remaining oil. Add almonds and stir-fry until golden brown.
Remove from pan, keeping oil in pan. Add garlic and gingerroot. Stir-fry until fragrant. And
chicken cubes with marinade and stir-fry until chicken is just cooked, about 2 minutes.
Add pea pods and mushrooms; stir. Add chicken broth, soy sauce, sugar, oyster sauce and
cornstarch mixture. Stir until thickened. Add almonds and sesame oil. Stir to heat through.
Makes 4 to 6 servings.
18
CLASSIC CANTON CHICKEN
Throughout China’s turbulent history—with its vast civil and cultural changes—this dish, like
the lotus blossom and the Chinese fan, has survived. It is a Cantonese classic, prepared today in
much the same way as it has been for centuries in huts, palaces, and ordinary homes in China.
2 chicken breast, skinned, boned,
and sliced in 1 inch
4 green onions, cut in 1 inch pieces
1 1/2 tbsp. ginger, finely minced
2-3 tbsp. peanut oil
MARINADE:
2 tbsp. dark soy sauce
2 tbsp. dry sherry
1 tbsp. rice wine
1/2 tsp. sugar
SAUCE:
3/4 c. light chicken stock
1 1/2 tbsp. light soy sauce
1 tbsp. dry sherry
1 tbsp. cornstarch
Marinate the chicken for thirty minutes to one hour.
Heat 2 tbsp. of oil in the wok and stir-fry the onions until they are limp and translucent, about
one minute. Add the ginger and stir a few times until it is aromatic. Remove ingredients from the
pan and keep them warm.
Allow as much marinade as possible to drip off the chicken, then stir-fry it swiftly for about two
minutes, adding more oil if necessary. The dark marinade will prevent you from telling by the
sight when the chicken is done, but two minutes is enough time if the work is at the proper stirfry temperature.
Return the onions and ginger to the wok, swirling to combine everything evenly.
Push the food up the sides of the wok. Combine the sauce ingredients and pour the sauce into the
well, stirring until it thickens. At that point, swirl all the ingredients together, stirring with a few
large sweeps until everything is combined. Turn it out into a warmed bowl or onto a serving
platter and serve immediately.
Variations: This dish is splendid as is, but for a little crunch, sprinkle it with chopped nuts, or
give it some added zing—and color—by sprinkling it with snipped chives.
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PORK RECIPES
CASHEW PORK
Match the wedges with wedges, shreds with shreds, and cubes with cubes—this Chinese rule
tells you how to slice and cut ingredients for a particular dish. In this case, cashews are a major
ingredient, so the pork and vegetables are diced. The combination is rich and full of sweet nutty
flavor.
2 tsp. each cornstarch and soy sauce
1 tbsp. dry sherry
3/4 1lb. Boneless lean pork, cut 1/2 inch cubes
3 1/2 tbsp. peanut oil
1 medium-size carrot, cut in 1/4– inch cubes
Cooking sauce (instructions follow)
1 c. roasted cashews
1/2 tsp. minced fresh ginger
1/2 c. diced bamboo shoots
1/3 c. frozen peas, thawed
In a bowl, combine cornstarch, soy, and sherry. Add pork and stir to coat. Stir in 1 1/2 teaspoons
of the oil. Let stand for 15 minutes to marinate. Parboil carrot in water to cover for 5 minutes;
drain. Prepare cooking sauce and set aside.
Heat a wok or wide frying pan over low heat. When pan is hot, add 1 tablespoon of the oil. When
oil is hot, add cashews and stir-fry until golden (about 1 minute). Remove from pan and set
aside.
Increase heat to high and add the remaining 2 tbsp. oil. When oil begins to heat, add ginger and
stir once. Add pork and stir-fry until meat is lightly browned (about 4 minutes). Add carrot,
bamboo shoots, and peas and stir-fry for 1 minute. Stir cooking sauce, add to pan, and cook,
stirring, until sauce bubbles and thickens. Stir in reserved cashews before serving. Makes 4
servings
Cooking sauce: In a bowl, combine 1/3 cup chicken broth or water; 1 tbsp. each vinegar, sugar,
soy sauce, and hoi sin sauce; and 1/4 tsp. each salt and sesame oil.
20
STIR-FRIED PORK WITH CORN
Solid in cans or jars, whole baby sweet corn, also called midget sweet corn, is so tender that you
eat the cob, too.
1 tsp. each cornstarch and soy sauce
1 tbsp. dry sherry
1/4 tsp. pepper
1 lb. boneless lean pork, cut in 1
by 2-inch strips 1/8 inch thick
8 whole green onions, cut in 2-inch lengths
4 tbsp. peanut oil
2 cloves garlic, minced
1 small onion, cut in wedges with layers separated
1/4 lb. fresh mushrooms, thinly sliced
1 can (about 1 lb.) whole baby sweet corn, drained
Cooking sauce (directions follow)
In a bowl, combine the cornstarch, soy, sherry, and pepper. Add pork and stir to coat. Stir in 1
teaspoon of the oil. Let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Heat a wok or wide frying pan over high heat. When pan is hot, add about 2 tablespoons of the
oil. When oil begins to heat, add garlic and stir once. Add 1/2 the pork mixture and stir-fry until
meat is lightly browned (about 4 minutes); remove from pan. Repeat, using tablespoon oil and
remaining meat.
Heat the remaining oil in pan. Add onion wedges and mushrooms and stir-fry for 1 minute,
adding a few drops water if pan appears dry. Add corn, pork and green onion and cook for 30
seconds. Stir cooking sauce, add to pan, and cook, stirring until sauce bubbles and thickens.
Makes 4 servings.
Cooking Sauce: In a bowl, combine 1 1/2 tablespoons cornstarch, 1 teaspoon each sugar, and
vinegar, 1/4 teaspoon salt, 1 tablespoon soy sauce, and 3/4 cup chicken broth or water.
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PORK CUBES WITH GREEN PEPPERS
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. vinegar
2 tsp. dry sherry
3/4 lb. lean, boneless pork, cut into 3/4 inch cubes
2 tsp. sugar
3 tbsp. peanut oil
1 clove garlic
2 green peppers, seeded and cubed
1 onion, cut into eighths
1 tbsp. dry sherry
Combine soy sauce, cornstarch, vinegar, and the 2 teaspoons sherry. Toss with pork cubes.
Marinate for 30 minutes.
Heat the oil in a wok or large skillet. Stir-fry the garlic for 1 minute. Add the pork cubes; stirfry for 4 minutes, or until pork is cooked. Remove pork to a platter, retaining oil in pan.
Add the green peppers and onion and stir-fry for 2 minutes. Add the pork, sherry, and sugar.
Stir for 1 minute. Discard garlic and serve. Makes 4 servings.
STIR-FRIED PORK WITH SNOW PEAS
1 lb. lean, boneless pork, sliced paper thin
1 tbsp. soy sauce
2 tsp. cornstarch
2 tsp. dry sherry
3 tbsp. peanut oil
2 slices fresh gingerroot
1/2 lb. fresh snow peas or pea pods
1 c. sliced mushrooms
1/2 c. chicken broth
1/2 tsp. salt
2 tsp. cornstarch, mixed with
2 tbsp. cold water
Combine the pork, soy sauce, 2 teaspoons cornstarch, and sherry. Marinate for 30 minutes. Heat
oil in a wok or heavy skillet. Add the gingerroot and stir-fry for 1 minute. Add the pork and
stir-fry for 3 minutes, or until no longer pink. Discard gingerroot. Remove pork to a platter,
reserving oil in wok. Add snow peas and mushrooms. Stir-fry for 2 minutes. Add the pork,
chicken broth, and salt. Heat thoroughly. Add the cornstarch mixture; stir until thickened.
Serve immediately. Makes 4 to 6 servings.
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PORK WITH MANY-FLAVOR SAUCE
1 lb. lean pork, shredded
1 egg white
1 tbsp. cornstarch
1 tbsp. soy sauce
Peanut oil for deep frying
1 slice fresh gingerroot, minced
1 clove garlic, minced
4 scallions, minced
shredded
2 tbsp. hoi sin sauce
1 tsp. vinegar
1 tbsp. dry sherry
2 tsp. soy sauce
1 tsp. sugar
1 c. shredded Bok Choy
1/2 c. shredded sweet green pepper
2 tbsp. red pepper flakes
1/2 c. shredded bamboo shoots
4 dried Chinese black mushrooms, soaked and
1 tsp. sesame oil
Marinate the pork slices in the egg white, cornstarch, and soy sauce for 1 hour. Heat oil to 375°.
Deep fry pork until done, about 1 minute. Drain and set aside.
Heat 1 tablespoon oil in a small saucepan. Stir-fry the gingerroot, garlic, and the scallions until
fragrant. Add the hoi sin sauce, vinegar, sherry, soy sauce, and sugar. Stir until sugar is
dissolved. Keep warm.
Heat 2 tablespoons oil in a wok or large skillet. Stir-fry the Bok Choy, green peppers, pepper
flakes, bamboo shoots, and mushrooms for 1 minute. Add the pork and seasoning sauce. Stir to
mix. Stir in the sesame oil. Serve. Makes 4-6 servings.
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SWEET AND SOUR PORK
1 lb. boneless, lean pork, cut into 1-inch cubes
1 tbsp. Dry sherry
squares
1 tbsp. Soy sauce
1 tsp. sesame oil, optional
1/2 c. cornstarch
3-4 c. peanut oil for deep frying
1/2 c. pineapple chunks
2 tbsp. Peanut oil
1 large green pepper, cut into 1-inch
1/2 c. sliced or roll-cut carrots
1 small onion, cut into quarters
2 cloves garlic minced
1 tsp. minced gingerroot
Marinate pork cubes in sherry, soy sauce, and sesame oil for 1 hour. Combine Sweet and Sour
Sauce ingredients and set aside. Dredge pork cubes in cornstarch. Heat 3 to 4 cups oil to 375°.
Add pork cubes and deep fry until cooked completely, about 3 to 4 minutes. Check for
doneness. Drain.
Heat a wok or large skillet. Add 2 tablespoons oil. Add vegetables, garlic, and gingerroot; stirfry for 1 minute. Add pineapple.
Pour Sweet and Sour Sauce over pork cubes. Serve. Makes 4-6 servings.
Sweet and Sour Sauce:
1/2 c. water
2 tbsp. catsup
2 tbsp. wine vinegar
2 tbsp. sugar
1 tbsp. soy sauce
1 tsp. cornstarch
Combine all ingredients in a small saucepan. Heat through, stirring until thickened and clear.
Set aside and keep warm.
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PORK-CASHEW STIR-FRY
1 1/2 lbs. boneless pork
2 tbsp. soy sauce
1/4 tsp. Homemade Five Spice Powder
lengths
1/4 c. cold water
2 tsp. cornstarch
2 tbsp. peanut oil
1 tsp. grated gingerroot
6 green onions, bias-sliced into 1-inch
1 c. cashews
1/4 c. soy sauce
Partially freeze pork; slice thinly into bite-size strips. Combine pork, the 2 tablespoons soy
sauce, and five spice powder; let stand 15 minutes at room temperature. In small bowl blend
cold water into cornstarch; stir in the 1/4 cup soy sauce. Set aside.
Preheat a wok or large skillet over high heat; add peanut oil. Stir-fry gingerroot in hot oil
30seconds. Add green onions; stir-fry 1 minute. Add cashews; stir-fry 1 to 2 minutes or till nuts
are just golden. Remove cashews and green onions. (Add more oil, if necessary.) Add half of
the pork to hot wok or skillet; stir-fry 2 minutes. Remove pork. Stir-fry remaining pork 2
minutes. Return all pork to wok or skillet. Stir soy mixture; stir into pork. Cook and stir till
thickened and bubbly. Stir in green onions and cashews; cover and cook 1 minute. Serve at
once. Makes 6 servings.
Homemade Five Spice Powder: In a small bowl combine 1 teaspoon ground cinnamon; 1
teaspoon crushed aniseed or 1 star anise, ground; 1/4 teaspoon crushed fennel seed; 1/4 teaspoon
freshly ground pepper or 1/4 teaspoon crushed Szechwan pepper; and 1/8 teaspoon ground
cloves. Store in covered container.
25
REFERENCES
Encyclopedia of Asian Cooking
Chinese Cookbook, Janet Wilk, Ideals Publishing Company, Nashville, Tennessee
Wok Cookbook, Editors of Sunset Books, Lane Publishing Company; Menlo Park, California
Chinese Cookbook, Editors of Sunset Books, Lane Publishing Company; Menlo Park, California
Elegant and Easy Chinese Cooking, Iris Nowell, Hurting Publishers, Edmonton, Canada, 1984
The Complete Asian Cookbook, Charmaine Solomon, McGraw Hill Book Company, New York,
1976
Fabulous Oriental Recipes, Johna Blinn, Playmore, Inc., Publishers and Waldman Publishing
Company, New York, New York, 1983
Better Homes and Gardens Oriental Cookbook, Meredith Corp., Des Moines, Iowa, 1977
Compiled and edited by:
Alice K. Dolu, Extension Agent, 4-H Marshall County
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