Magazine article Sunset

Homestyle Chinese

Magazine article Sunset

Homestyle Chinese

Article excerpt

Forget takeout: These dishes are fast to make

Chinese restaurant fare always seemed too daunting to try making at home. But I saw another side of Chinese cooking when eating with my boyfriend's parents, Peter and Wendy Lee. With a few fresh ingredients, easy-to-find sauces, and some basic techniques (see page 134), home cooking is light, flavorful-and easy. Serve steamed Chinese broccoli or snow peas on the side, and pour a Chenin Blanc (for recommendations, see page 144).

Ginger-Garlic Shrimp

A simple salt "massage" cleans the shrimp and makes them crisper.

PREP AND COOK TIME: 15 minutes

MAKES: 4 servings

1 ½ teaspoons salt

1 ½ pounds peeled, deveined shrimp (31 to 40 per lb., tails on)

2 tablespoons vegetable oil

8 quarter-size slices peeled ginger

3 tablespoons minced garlic

3 tablespoons Chinese rice cooking wine, such as Shaohsing

4 green onions, ends trimmed, finely sliced (including green parts)

1. In a bowl, sprinkle 1 ½ teaspoons salt over shrimp and mix gently with your hands, about 1 minute. Pour shrimp into a colander and rinse well with cool water.

2. Pour oil into a large frying pan over medium-high heat. Add ginger and garlic and stir until they sizzle, about 30 seconds.

3. Add shrimp and rice wine; stir constantly until shrimp are almost all pink on the outside, about 2 minutes. Add green onions and stir just until shrimp are opaque in the center (cut to test), about 1 minute longer.

Per serving: 262 cal., 34% (88 cal.) from fat; 35 g protein; 9.8 g fat (1.4 g sat); 5.8 g carbo (0.6 g fiber); 336 mg sodium; 259 mg chol.

Rice Noodles with Chicken and Vegetables

Chinese black (Chinkiang) vinegar and Sriracha hot sauce may be used to season each bowl to taste.

PREP AND COOK TIME: About 45 minutes

MAKES: 4 to 6 servings

NOTES: If you can't find the Kikkoman Memmi noodle soup base, substitute 2 tablespoons soy sauce, 2 teaspoons Chinese black (Chinkiang) or rice vinegar, 1 teaspoon sugar, and ½ teaspoon Asian fish sauce.

1 quart chicken broth

6 to 7 ounces Chinese rice stick noodles (mai fun), rinsed

¼ cup plus 1 teaspoon vegetable oil

1 large egg, beaten to blend

½ boned, skinned chicken breast (4 oz.), cut into very thin matchsticks (2 in. long)

2 tablespoons Japanese noodle soup base, such as Kikkoman Memmi (see notes)

1 tablespoon Chinese rice cooking wine, such as Shaohsing

2 cups carrot matchsticks (2 in. long)

2 cups thinly sliced fresh shiitake mushroom caps

5 cups finely shredded green cabbage (10 oz.) Salt

1. In a medium pan over high heat, bring chicken broth to a boil. …

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