Light Stir-fry Potato

Light Stir-fry Potato

Ingredients:
Potato … 2 – 3 medium size
Green onions … 2
Dry chili … 4 – 6
Salt … 1 - 1½ teaspoon
MSG … ¼ teaspoon (optional)
Szechuan peppercorn … 10 – 12
Oil … 4 – 5 tablespoons
1. Peel and cut potato into 2mm thick strips.
2. Cut green onion into 1inch strips.
3. Heat oil to smoking point and add peppercorn and dry chili.
4. Add in potato, and stir quickly.
5. Add salt and MSG.
6. Stir until the potato is cooked.
7. Add in green onions, and stir for 10 – 15 seconds. Dish up
and serve.
“Tip: After you finish cutting the potato, soak in cold
water until you’re ready to stir-fry. If you just let the
potato sit without soaking in water, it’ll turn brown.”
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Peanut Carrot Stir-fry
This dish is a very common
home cooking dish in Szechuan,
especially for social occasions.
When I was a kid in Szechuan,
all the adults would be chugging
down bottle after bottle of beer,
and eating this dish as a snack.
So if you love drinking beer (or
not), give this dish a try.
Lotus Root Stir-
fry
L
otus root is one of my
favorite vegetables. The best
part about it is its crunchy
texture. It also has a natural
sweetness in its taste.
It’s very easy to cook, and makes
a delightful dish to serve at the
dinner table. Important things
to remember when cooking this
dish is that you want to accentuate the natural flavor of the lotus
root, so when you use the seasonings and spices, use sparingly.
61
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Shanghai Bok Choi Stir-fry
T
his is the traditional way
of cooking Shanghai Bok
Choi, and most families cook
Shanghai Bok Choi this way.
This is a dish we call “xiao
cai” or small vegetable. It’s
easy to make, and tastes
great.
Eggs and Tomatoes Noodle Soup
I
love cooking this dish. It tastes great,
and it’s so easy to make. I make it for
lunch, dinner sometimes, and even as
snacks!
The best part about it is that it’s very
healthy! Just look at the ingredients, eggs,
tomato, noodles, and green onions.
This dish has it all, looks, aroma, nutrition,
and ease of preparation.
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Red Chili Bok Choi
Light Stir-fry Romaine
Lettuce
I
cook romaine lettuce using this recipe all the
time. Romaine lettuce is my favorite among all
the different types of lettuces.
The romaine lettuce here is the closest type I
can find that’s similar to the lettuce bought in
China. The lettuce you buy in china has leafs
like the romaine lettuce, but much smaller and
shorter. It also has a very long stem – about 20 to 30cm long, and
about 1inch thick.
The best part about this dish is that it won’t take you more than 5
to 10 minutes to cook!
63
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Eggs and Tomatoes Stir-fry
T
his is definitely one of my
favorite home cooking dishes. It
tastes fantastic, and it’s so simple
to make.
All the ingredients used in this
dish, you can find easily in a
grocery store where you live!
Stir-fry Carrot
Strips
Red Chili Sui-choy
S
ui-choy is also known as Chinese
Cabbage. It’s a very popular
vegetable to use in Szechuan and
Chinese cooking.
64
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Home cooking noodles
I
’m going to show you a very common
way of making noodles in Szechuan.
I bet probably everyone in Szechuan
cooks this dish one time or another. It’s
a very popular way of making noodles.
Yet, it’s very simple to make. It’s usually
made for breakfast or lunch.
Macaroni Soup
T
his dish belongs in a category by
itself. Not quite a pasta dish, nor
really a Chinese Soup dish.
I think it’s something that’s popular
in Hong Kong style restaurants.
For this dish, I created my own
recipe. I like to make this dish for
either breakfast or lunch usually.
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Vegetarian
Original
Creations
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Vegetarian Duck
T
his dish uses bean curd sheets,
various spices, and bamboo shoots
to create similar flavors and textures
to ducks. The tofu skins are used
primarily for the duck meat, and the
bamboo shoots are used as ‘duck
bones’, giving it a somewhat crunch
texture.
Ingrededients:
Bean curd sheets … 150 – 200g
Bamboo shoot halves … 270g (half of a can)
Starch … 5 – 6 tablespoons
Salt … 1 teaspoon
Light soy sauce … 2 tablespoons
Dark soy sauce … 1 tablespoon
MSG … 1 teaspoon (optional)
White pepper powder … 1 teaspoon
5 spices powder … ¼ teaspoon
Szechuan peppercorn … 1 teaspoon
Ginger … 6 slices
Sugar … 4 teaspoons
Vegetable oil … 3 tablespoons
Vegetarian broth … 1 tablespoon mixed with 1/5 cup of water
1. Separate the bean curd sheets, leave one full sheet uncut, and
finely dice up the other sheets.
2. Cut the bamboo halves into 2 – 3mm thick slices. Then soak
the slices in boiled water for 1 minute. Dry well after.
3. In a bowl, mix the starch, salt, MSG, white pepper powder,
light soy sauce, dark soy sauce, 5 spices powder, sugar and oil.
Then mix this sauce with the diced tofu skins.
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4. Spread out the full bean curd sheet, and wipe several times
with a damp cloth to soften it. Then place the sheet on top of
a thin cloth.
5. Spread half of the diced tofu mix onto the tofu skin into a
section of about 6cm long by 3cm wide by 2cm thick. Lay the
bamboo shoots on top, and then spread the rest of the tofu
mixture on top.
6. Roll the bean curd skin from one end to the other. Roll as
tightly as possible. Now spread the peppercorns and the
ginger slices on top of the roll you just created, and roll it in
the cloth to tighten it more.
7. Place 4 chopsticks at the four sides of the roll, and tie tightly
with a string. See image.
8. Place in a steamer, and steam for one hour. When done,
unwrap the cloth, slice up, and it’s ready to serve.
Note: It is crucial that you try to roll the tofu skin and the cloth as
tightly as possible, and it is just as important to tie the strings as
tight as possible. This allows for the fillings to stick together
during steaming to create a nice, firm texture.
This dish tastes wonderful when done. It could be served hot or
cold, and makes an excellent snack!
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Vegetarian Meat (Washing Dough)
A
key ingredient used in Szechuan and many Chinese vegetarian
cooking is using washed dough. The kneaded dough is washed
with water to remove the powdery parts, leaving behind the very
stringy and chewy part.
This is then processed using two methods depending on the dish
you cook. One is to steam it, where after steaming, the dough
becomes firm, and has a chewy texture. The other is deep-frying,
where after deep-frying, the dough has a fluffy and stringy texture.
So if you were ever wondering what Chinese restaurants used as
‘vegetarian meat’, now you can make it yourself.
Vegetarian Fish
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Vegetarian Wontons
I
t’s not too easy to find vegetarian
wontons in restaurants. Occasionally, I
find some in vegetarian restaurants, but
they weren’t that good. So I came up
with my own solution - I invented my
own style of vegetarian wontons, and it
tastes great!
When I perfected my wonton recipe, I
could hardly tell the difference between
my vegetarian wontons and regular meat wontons. The best part
about it is that it doesn’t use any meat, tastes great, and it’s much
more tender than regular wontons!
Sure, it took a few tries to get it the way I like it, but it was well
worth it, and I’m going to share it with you here. So let’s get to it!
Here, I will show you how to make vegetarian wontons.
To purchase all the recipes and the 3 bonus cookbooks, please visit:
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Vegetarian Ribs
I
f you’ve never had meat before, now is
your chance to try the closest thing you
will find that’s not really meat! You’re
going to love it. I know I do!
The method, which I’m going to show
you, is not well known, so keep it a
secret. Hush! Hush! It not only looks
exactly like real ribs, it also tastes like
them!
I know because I’ve had real ribs. Although I’m a huge fan and
love vegetarian cooking, I also love to explore other types of
cooking. Cooking is my life.
Making these vegetarian ribs is a little involved, but they’re sure
worth the time!
See how much this looks like a real rib?
It’s shaped just like a real rib, and just
wait till you taste it!
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Snacks &
Small Eats
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S
zechuan is famous for its small eats and snacks. Especially in
the city of Cong Qing.
Almost everywhere, you see small street vendors selling snacks
such as Cold Noodles, Cold Jelly, Strange Taste Tofu, Chicken
and much more.
In a way, these small eats and snacks are comparable to potato
chips in the western culture. Everyone loves to eat them.
Two of my favorite small eats are Cold Noodles, and Strange
Taste Peanuts. They taste so good you just can’t stop eating
them!
I’ve included several Szechuan small-eat and snacks recipes in this
section. So if you ever get the munchies, try these recipes.
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Turnip Salad
T
his is one of my favorite foods
to snack on.
Long time ago in Szechuan, there
would be these small street
vendors who sold this type of
turnip salad to kids.
I used to buy it all the time. For a
few pennies, I could buy a handful
and munch on them. When I had no money, I’d search high and
low in my house for pennies.
Too bad these vendors aren’t around anymore… I guess you can’t
really make a living selling food for a few pennies these days.
Now I’m going to show you how to make this turnip salad. I
hope you will enjoy it as much as I do.