Food: Chinese

Showing posts with label Chinese. Show all posts

Monday, December 9, 2013

Chinese Egg Noodles with Five-Spice Pork

If you've never gone looking for them, you might be surprised to learn that fresh Chinese egg noodles are available in the produce area of most supermarkets. Here, they're paired with ground pork, peanuts, and heady spices for a quick riff on Sichuan dan dan noodles.

1/3 cup salted peanuts

1/4 lb. bacon (3 to 4 thick slices), cut in thin strips

2 medium cloves garlic, coarsely chopped

1 2-inch piece ginger, coarsely chopped

1/2 tsp. crushed red pepper flakes

1/4 cup canola or peanut oil

3/4 lb. ground pork

1/2 tsp. five-spice powder

3 scallions, trimmed and sliced (white and green parts kept separate)

2 Tbs. soy sauce

1 Tbs. Worcestershire sauce

1 Tbs. Asian sesame oil

2 tsp. white vinegar

1 tsp. granulated sugar

3/4 lb. fresh Chinese-style egg noodles

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.

Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.

Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.

Red-Cooked Pork Shoulder and Chestnuts

Red-cooking is a traditional Chinese braising technique, so named because high-quality soy sauce is said to develop a red tint after long-cooking. Here, that technique helps pork shoulder morph into a consummate bowl of comfort food.

1 large or 2 medium leeks, slit lengthwise, rinsed, then thinly sliced crosswise, white and pale-green parts only (about 1 cup)

1 cup low-sodium soy sauce

6 Tbs. Shaoxing or dry sherry

1/4 cup peeled, julienned fresh ginger (cut into 1/8 x 1/8-inch matchsticks; from a 3-inch piece)

2 Tbs. granulated sugar

1 Tbs. slivered garlic (3 medium cloves)

2 cinnamon sticks

1 star anise pod

4 lb. boneless pork shoulder (also called butt), trimmed and cut into 4 large pieces

2 cups jarred roasted peeled chestnuts

2 Tbs. plain rice vinegar, more to taste

Cooked medium-grain white rice or udon noodles, for serving

Thinly sliced scallions, for garnish

Stir the leeks, soy sauce, Shaoxing or sherry, ginger, sugar, garlic, cinnamon sticks, and star anise pod in a 6-quart slow cooker. Nestle the chunks of pork shoulder into the mixture. Sprinkle the chestnuts on top.

Cover and cook on low until the pork is fork-tender 5 to 7 hours. Discard the cinnamon sticks and star anise pod and stir in the rice vinegar.

Break the pork into smaller chunks and serve on the rice or noodles with the chestnuts, a little of the sauce, and a sprinkle of scallions.

Classic Dry-Fried Pepper and Salt Shrimp

There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and Sichuan peppercorns. For this reason, it’s imperative to use the freshest ingredients. If you can find fresh shrimp, you'll really taste the difference in this recipe. Defrosted frozen shrimp will work; just make sure it’s the best quality possible.

2 Tbs. plus 1/2 tsp. salt

1 lb. large shrimp, peeled and deveined

1/4 tsp. sugar

1/4 tsp. roasted and ground Sichuan peppercorns (see tip)

2 Tbs. peanut or vegetable oil

1 Tbs. minced garlic

1 Tbs. minced ginger

1 tsp. minced jalapeño chili, with seeds

Tip:

To roast Sichuan peppercorns, put them in a dry, cold wok, removing any tiny stems. Stir over medium-low heat for 3 to 5 minutes until the peppercorns are very fragrant and slightly smoking. Be careful not to let them burn. Once they're cooled, grind them in a mortar, then store them in a jar.

In a large bowl combine 1 Tbs. of the salt with 1 quart cold water. Add the shrimp and swish the shrimp in the water with your hand for about 30 seconds. Drain. Add 1 more Tbs. salt to the bowl with 1 quart of cold water and repeat. Rinse the shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl combine the remaining 1/2 tsp. salt, sugar, and ground Sichuan peppercorns.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 of contact. Swirl in 1 Tbs. of the oil, add the garlic, ginger, and chili, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the garlic mixture to the sides of the wok, carefully add the shrimp, and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Swirl in the remaining 1 Tbs. oil and stir-fry 1 minute or until the shrimp just begin to turn orange. Sprinkle on the salt mixture and stir-fry 1 to 2 minutes or until the shrimp are just cooked.

Crisp Tea-Smoked Duck with Green Mango and Basil Salad

Searing the duck breasts in a skillet after smoking gives them delicious crisp skin. You can substitute apples, plums, or peaches for the mangos.
Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.

For the pan-roasted peanuts

1/4 cup unsalted peanuts

For the tea-smoked duck

1 medium orange

1/4 cup whole-leaf lychee tea

1/4 cup rice, preferably jasmine

1/4 cup light brown sugar

2 large or 4 small boneless duck breasts (about 2 lb. total )

Kosher salt and freshly ground black pepper

For the mango-basil salad

1 Tbs. fresh lime juice; more as needed

1 Tbs. fish sauce

1 medium clove garlic, minced

1 small shallot, thinly sliced

1 red serrano chile (or other small hot red chile), halved lengthwise and thinly sliced crosswise

1 Tbs. light brown palm sugar (or light brown sugar); more as needed

2 large unripe mangos, peeled and cut into 1/8 -inch-thick slices

1/2 cup roughly chopped basil, preferably Thai or Asian basil

Kosher salt

Roast the peanuts

Cook the peanuts in an 8-inch skillet over low heat, stirring occasionally, until lightly browned in spots, 2 to 3 minutes. Coarsely chop the peanuts. Set aside.

Smoke the duck

Using a vegetable peeler, peel the zest from the orange in 1x2-inch strips, avoiding as much of the white pith as possible. Reserve the orange for another use. Put the orange zest, tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.

Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.

Meanwhile, with a sharp knife, trim any silver-skin from the duck breasts and score the skin in a diamond pattern without cutting all the way through to the meat. Pat dry with paper towels and season generously all over with salt and pepper.

Arrange the breasts skin side up on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the duck until the skin turns an uneven amber-brown color on the edges, 15 to 17 minutes (the skin side will still be uncooked). Remove from the grill.

Heat a 12-inch skillet over medium-low heat, add the smoked duck breasts skin side down and cook slowly, undisturbed, until some fat renders, the skin gets deep brown and crisp, and the breasts are cooked to medium-rare or medium doneness (an instant-read thermometer inserted into a breast should read 135°F to 140°F), 10 to 15 minutes. Transfer to a cutting board skin side up and let rest for 5 minutes. Slice thinly.

Make the salad

In a medium bowl, whisk the lime juice, fish sauce, garlic, shallot, chile, and sugar. Add the mangos and basil and gently toss to coat. Season to taste with lime juice, sugar, and salt (the riper the mango, the less sugar and the more lime juice you’ll need).

Divide and arrange the salad and then the duck on 4 plates; sprinkle with the peanuts.

Crispy Noodle Cakes with Hoisin Chicken

This recipe calls for dried rice vermicelli, the rice flour version of Italy’s classic thin pasta. Here, the cooked vermicelli is formed into cakes, pan-fried until crisp, and topped with a savory mixture of chicken, mushrooms, and spinach.

1/4 lb. dried rice sticks (vermicelli)

1 Tbs. plus 1 tsp. Asian sesame oil

2 small boneless, skinless chicken breast halves (about 3/4 lb.), cut into 1/2-inch dice

1 tsp. dry sherry

Kosher salt

2 Tbs. hoisin sauce

1 Tbs. soy sauce

2 tsp. rice vinegar

3 Tbs. canola oil

3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)

4 oz. baby spinach (4 lightly packed cups)

Asian chile sauce, like Sriracha (optional)

Bring a medium pot of water to a boil. Remove the pot from the heat, add the noodles, and soak them until tender, about 5 minutes. Drain, transfer to a baking sheet lined with paper towels, and pat dry. Toss the noodles with 1 Tbs. of the sesame oil.

Toss the chicken with the remaining 1 tsp. sesame oil, the sherry, and 1/4 tsp. salt.

In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.

Heat 1-1/2 Tbs. of the canola oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the mushrooms and cook, stirring, until softened and lightly browned, about 2 minutes. Add the chicken and cook, stirring, until it just loses its raw color, about 2 minutes. Add the spinach and cook, stirring, until it wilts, about 1 minute. Add the hoisin mixture and cook, stirring, until the chicken is cooked through, about 1 minute. Transfer to a bowl.

Wipe out the skillet with a paper towel. Heat the remaining 1-1/2 Tbs. oil over medium heat. Divide the noodles in half and spread them in the pan, forming two oblong cakes (if they become entangled, just cut them apart with scissors). Sprinkle lightly with salt and cook until the bottoms are lightly browned and crisp, 4 to 5 minutes. Flip, sprinkle lightly with salt, and cook until the second sides are browned and crisp, about 4 minutes more. Transfer to serving plates, top with the chicken, and serve with chile sauce, if using.

Stir-Fried Beef with Mixed Vegetables

The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

For the beef

2 Tbs. oyster sauce

1 Tbs. Asian sesame oil

2 tsp. dark soy sauce

2 tsp. Shaoxing wine

2 tsp. granulated sugar

2 tsp. cornstarch

Pinch of freshly ground white pepper

3/4 lb. beef tenderloin, trimmed of any silverskin, cut crosswise into 1/4-inch-thick slices, then cut into 1/4-inch-thick strips

For the stir-fry

1/4 cup peanut oil

1 1/2-inch piece fresh ginger, peeled and smashed

2 small serrano chiles, minced (2 tsp.)

1 medium carrot, cut into matchsticks

1/2 medium red bell pepper, cut into matchsticks

1/2 small cucumber, cut into matchsticks

2 oz. snow peas, cut on the diagonal into 1/4-inch-thick strips

1/2 cup canned bamboo shoots, drained and cut into matchsticks

3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)

2 Tbs. Chinese Chicken Broth or lower-salt chicken broth

1 tsp. cornstarch

2 medium cloves garlic, minced

Marinate the beef

In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

Make the stir-fry

Heat a 14-inch wok over high heat for 45 seconds. Add 1-1/2 Tbs. of the oil and swirl it around the sides of the wok to coat. When a wisp of white smoke appears, add the ginger and cook, stirring, until beginning to brown, 20 to 30 seconds. Add the chiles, carrot, bell pepper, cucumber, snow peas, bamboo shoots, and preserved vegetable and stir-fry until the vegetables are brightly colored and just wilted, 2 to 3 minutes. Transfer the mixture to a large plate; discard the ginger.

In a small bowl, stir the chicken broth and cornstarch until smooth; set aside.

Wipe out the wok and clean the spatula with paper towels. Return the wok to high heat for 45 seconds. Add the remaining 2-1/2 Tbs. peanut oil and swirl to coat the sides of the wok. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the beef and its marinade, spreading it in a single layer around the sides and bottom of the wok; tip the wok from side to side to keep contact with the flame so the meat browns evenly on the underside, about 2 minutes. Stir the beef, add the vegetables, and stir-fry for 1 minute. Make a well in the center of the mixture, stir the cornstarch mixture to loosen, and add it to the wok. Stir the liquid until it bubbles, about 1 minute, then toss everything together and serve.

Egg Foo Yung with Chicken and Shiitake

Revive this Chinese-American restaurant classic, a sort of Asian fritttata, for an easy weeknight dinner. This version gets its flavor and color from sweet red bell peppers, meaty shiitake mushrooms and scallions.

1/2 lb. boneless, skinless chicken breast, trimmed and cut crosswise into 1/4-inch strips

1 Tbs. plus 1 tsp. soy sauce

1 Tbs. Asian sesame oil

6 large eggs, beaten

Kosher salt and freshly ground black pepper

1 Tbs. oyster sauce (preferably Lee Kum Kee)

1 tsp. white vinegar

1/4 cup canola or peanut oil

1/2 red bell pepper, cored, seeded, and very thinly sliced

6 scallions, trimmed and thinly sliced (white and 1 Tbs. green parts kept separate)

3-1/2 oz. fresh shiitake mushrooms, stemmed and thinly sliced

In a large bowl, toss the chicken with 1 tsp. each of the soy sauce and sesame oil. In another large bowl, beat the eggs with 1/4 tsp. salt, 1/2 tsp. pepper, and 1 tsp. of the sesame oil. In a small bowl, whisk the oyster sauce and vinegar with the remaining 1 Tbs. soy sauce and the remaining 1 tsp. sesame oil.

Heat 1 Tbs. of the canola oil in a large (12-inch) nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until it loses its raw color, 2 to 3 minutes; transfer to a plate. Add 1 Tbs. of canola oil, the bell pepper and scallion whites and cook, stirring, until the vegetables begin to brown, about 2 minutes. Add the shiitake, sprinkle with 1/2 tsp. salt, and cook until softened, about 2 minutes. Add the vegetables and chicken to the egg mixture and stir gently to combine.

Wipe out the skillet with paper towels. Heat the remaining 2 Tbs. oil over medium-high heat until shimmering hot. Add the egg mixture, reduce the heat to medium, and cook, running a spatula in short, circular motions along the bottom of the pan, until the eggs begin to set, 2 to 3 minutes. Reduce the heat to low and gently press on the eggs with the spatula to flatten them. Cook until the eggs are just firm to the touch, about 2 minutes. Set a large plate over the pan and flip the eggs onto the plate so the bottom faces up. Drizzle with the oyster sauce mixture, sprinkle with the scallion greens, and serve.

Chinese Sausage and Broccoli with Oyster Sauce

This classic pairing of rich, savory lap cheong (Chinese sausage) and mild, fresh kai lan (Chinese broccoli) is incredibly delicious. The two-part cooking method for the broccoli helps it retain its bright green hue and infuses it with delicate flavor. Enjoy the dish on its own for a light meal, or serve it with rice.

8 oz. Chinese sausages (lap cheong; 5 or 6 medium), rinsed and patted dry

1 2-inch piece fresh ginger, peeled, halved, and smashed

1-1/2 Tbs. granulated sugar

1 tsp. baking soda

2-1/2 lb. Chinese broccoli (kai lan), outer leaves and tough stems removed

4 cups Chinese Chicken Broth or lower-salt chicken broth

1-1/2 Tbs. oyster sauce

1 Tbs. soy sauce

Soak the bottom of a 10- to 12-inch bamboo steamer basket in cold water for 20 minutes; drain.

In a 14-inch wok, bring 5 cups of water to a boil over high heat. Put the sausages on an 8-inch heatproof plate and set the plate in the steamer basket; cover. Set the steamer over the boiling water and steam until the sausages are plump, softened, and cooked through, about 15 minutes. Remove the steamer from the wok, cover the sausages with foil to keep warm, and set aside.

Meanwhile, in an 8-quart pot, bring 2 quarts of cold water, the ginger, and sugar to a boil over high heat, stirring to dissolve the sugar. Stir in the baking soda (it will fizz up briefly), and then the broccoli, pressing on it with a large spoon to immerse it in the water. Let the water return to a boil and then boil for 1 minute. Remove from the heat and run cold water into the pot until it’s cool. Drain well in a colander; discard the ginger.

Put the chicken broth in the 8-quart pot, cover, and bring to a boil over high heat. Uncover, add the broccoli, and return to a boil. Boil until crisp-tender, about 1 minute. Remove from the heat and use a slotted spoon to transfer the broccoli to a colander to drain completely; reserve 2 Tbs. of the chicken broth for the sauce and save the remainder for another use. Arrange the broccoli in a large ring on a serving platter.

Cut each sausage on the diagonal into 1/4-inch-thick slices and mound the slices in the center of the broccoli.

In a small bowl, stir the reserved 2 Tbs. chicken broth, the oyster sauce, and soy sauce until combined. Drizzle over the sausages and the broccoli, and serve.

Slow-Cooker Five-Spice Pork with Snap Peas

Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest of the time is hands-off. Simply start it earlier in the day to enjoy a dinner that requires no work later. Serve with white or brown rice.

1/2 cup Shaoxing (Chinese rice wine) or dry sherry

1/2 cup reduced-sodium soy sauce

1/2 cup light brown sugar

1 Tbs. Asian chili sauce, such as Sriracha

2 large cloves garlic, minced

1 tsp. grated fresh ginger

1 tsp. Chinese five-spice powder

2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces

Freshly ground black pepper

1/2 lb. sugar snap peas (fresh or frozen), trimmed

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.

Chinese Chicken Broth

The importance of using good broth for Chinese cooking (and really, any cooking) cannot be overstated. This simple broth—flavored with ginger, garlic, scallions, and cilantro—makes a fantastic base for many recipes, including soups, sauces, and marinades, and is also perfect for blanching and poaching.

1 4-lb. whole chicken, trimmed of excess fat and quartered, giblets reserved (except liver)

1 lb. chicken wings

2 medium yellow onions, quartered

1 cup coarsely chopped fresh cilantro

1 4-inch piece fresh ginger, peeled, cut into thirds, and smashed

4 medium scallions, cut crosswise into thirds

3 medium cloves garlic, peeled

1/2 tsp. white peppercorns

Kosher salt

In a 10-quart stockpot, bring 2 quarts of water to a boil. Add the quartered chicken, giblets, and chicken wings; return to a boil. Boil for 2 minutes to bring any impurities to the surface. Pour off the water and run cold water into the pot to rinse the chicken; pour off the water again.

Add 4 quarts of fresh cold water along with the onions, cilantro, ginger, scallions, garlic, and peppercorns. Cover and bring to a boil. Turn the heat down, partially cover, and simmer for 3 hours, skimming off foam as necessary.

Strain over a large bowl or pot, discarding the solids. Season to taste with salt. Let cool before using or storing.

Hot-and-Sour Soup

This classic Chinese soup probably originated in northern China, near Beijing, even though Hunan and Sichuan Provinces both claim it as their own. The essential flavor balance comes from spicy pepper oil (hot) and red rice vinegar (sour). Be sure to freeze the bean curd the day before you plan to serve the soup; doing so will change its texture from silky to marvelously spongy.

1/2 lb. Chinese fresh bean curd or medium-firm tofu, drained

1/4 oz. (2 Tbs.) dried cloud ear mushrooms

1 oz. (about 35) dried tiger lily buds

4 oz. boneless pork loin, thinly sliced crosswise, then cut into strips less than 1/8 inch thick

1 Tbs. peanut oil

Kosher salt

1/4 cup cornstarch

4 cups Chinese Chicken Broth (do not degrease) or lower-salt chicken broth; more as needed

1 1/2-inch-thick slice fresh ginger, peeled and lightly smashed

3 Tbs. canned shredded Sichuan preserved vegetable, drained

1/3 cup canned bamboo shoots, rinsed

3 Tbs. plus 1 tsp. Hot Pepper Oil; more to taste

1/2 cup plus 1 Tbs. Chinese red rice vinegar or 6 Tbs. good-quality red wine vinegar; more to taste

3 large eggs, lightly beaten

2 Tbs. double dark soy sauce

2 Tbs. Asian sesame oil

1 medium scallion, thinly sliced on the diagonal

Put the bean curd in a zip-top freezer bag and freeze for 24 hours. Thaw at room temperature until soft enough to slice, about 1 hour, and then cut into 3x1/4-inch strips; set aside.

Put the cloud ears and lily buds in separate bowls, cover each with hot water, and soak until soft, 20 to 30 minutes. Keeping them separate, drain the cloud ears and lily buds, rinse well with cool water, and drain again. Break the cloud ears into small pieces; set aside. Remove the hard stem ends from the buds, halve crosswise, and set aside.

In another small bowl, whisk the cornstarch with 3 Tbs. water until smooth; set aside.

Put the broth and 1 cup water in a 4-quart saucepan, cover, and bring to a boil. Uncover and stir in the ginger and preserved vegetable. Return to a boil and cook, uncovered, for 2 minutes. Stir in the lily buds and cloud ears, return to a boil, and cook for 1 minute. Stir in the bean curd, bamboo shoots, and hot pepper oil. Return to a boil and cook for 2 minutes. Add the pork and any juice from the bowl, return to a boil, and cook just until the pork turns white, 1 to 2 minutes. Stir in the vinegar.

Stir the cornstarch mixture to loosen it and then, using a ladle, stir the soup in one direction while you pour in the cornstarch mixture. Stir until the soup thickens and returns to a boil, about 2 minutes. Add the eggs in the same way. The soup will be thick and opaque. Stir in the soy sauce and sesame oil, and remove from the heat. Season to taste with more hot pepper oil or vinegar to achieve a hot and sour balance that you like. Serve garnished with the scallions.

Chinese Rose Wine Shrimp Soup

The Chinese name for this soup is chiew tong, or wine soup. The “wine” used is actually a potent sorghum-based spirit (mei kuei lu chiew, or rose wine) flavored with rose petals and rock sugar. A floral gin, such as Hendrick’s, is a suitable substitute.

12 oz. jumbo shrimp (21 to 25 per lb.; about 18), shelled, deveined, and rinsed

1/4 cup Chinese rose wine (mei kuei lu chiew)

Kosher salt and freshly ground white pepper

4 cups Chinese Chicken Broth or lower-salt chicken broth

1 3-inch piece fresh ginger, peeled and smashed

2 medium scallions, trimmed and sliced 1/4 inch thick on the diagonal

Put the shrimp in a medium bowl, sprinkle with 1-1/2 Tbs. of the rose wine, 1/2 tsp. salt, and a pinch of pepper and gently toss to coat. Let marinate at room temperature for 10 minutes.

Meanwhile, combine the broth, 2 cups cold water, and the ginger in a 4-quart pot. Cover and bring to a boil. Partially uncover, turn the heat down, and maintain a simmer for 10 minutes. Uncover, turn the heat up to high, add the remaining 2-1/2 Tbs. rose wine, and return to a boil. Add the shrimp and the marinade and stir well. Stir in the scallions and cook just until the shrimp turn pink and curl up, about 1 minute. Remove from the heat and serve.

Plum-Glazed Duck Breasts

The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with plum preserves and Asian seasonings. If you can’t find plum preserves, cherry or currant preserves make good substitutes.

2 boneless, skin-on duck breast halves (about 1 lb. each)

Kosher salt and freshly ground black pepper

1/2 cup plum preserves

1 Tbs. reduced-sodium soy sauce

1/4 tsp. Chinese five-spice powder

Pinch crushed red pepper flakes

3 scallions, thinly sliced

Position a rack in the center of the oven and heat the oven to 425°F. Trim any excess skin and fat from the duck and score the remaining skin and fat underneath in a 1-inch diamond pattern, taking care not to cut the flesh. Pat the duck dry and season generously with salt and pepper.

Heat a 12-inch heavy-duty skillet over medium-high heat. Put the duck in the skillet skin side down, reduce the heat to medium low, and render the fat until only a thin, crisp layer of skin remains, about 8 minutes.

Meanwhile, in a small bowl, combine the preserves, soy sauce, five-spice powder, and red pepper flakes.

Turn the duck over, carefully spoon off most of the fat from the skillet, and brush the preserves mixture over the breasts.

Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a breast registers 135°F for medium rare, 8 to 10 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Meanwhile, tilt the skillet and spoon off as much fat from the pan juice as possible. Slice the duck diagonally into 1/4-inch slices. Arrange on plates and spoon the pan juice over. Sprinkle with the scallions and serve.

Chinese Barbecued Roast Pork

This recipe makes more barbecued pork than you need for the Steamed Pork Buns, but that’s a good thing because it’s a delicious, versatile ingredient to have on hand. Freeze what’s left to make another batch of buns, or use it thinly sliced in stir-fries or diced in fried rice.

1 (2-lb.) boneless pork loin roast

1/2 cup honey

1/4 cup oyster sauce

1/4 cup hoisin sauce

3-1/2 Tbs. double dark soy sauce or double black soy sauce

3-1/2 Tbs. light soy sauce

3 Tbs. Shaoxing (Chinese rice wine)

1-1/4 tsp. five-spice powder

Kosher salt and freshly ground white pepper

Cut the pork loin lengthwise into 4 equal strips. Using a small knife, pierce each strip 4 times to help the marinade penetrate the meat. Put the pork in a shallow bowl.

Combine the honey, oyster sauce, hoisin sauce, double dark soy sauce, light soy sauce, Shaoxing, five-spice powder, 1/2 tsp. salt, and a pinch of white pepper in a small bowl and pour over the meat to coat well. Refrigerate for at least 8 hours or overnight.

Position a rack in the top third of the oven and heat the oven to 450°F. Line a small heavy-duty rimmed baking sheet with heavy-duty foil. Put the meat on the baking sheet and spoon some of the marinade over it. Roast until an instant-read thermometer inserted in the middle of the pork registers 165°F, 30 to 40 minutes. During cooking, baste the meat with the juice from the pan and flip it 4 times.

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the pork until it’s slightly charred in places, about 2 minutes.

Stir-Fried Chili Beef with Bell Peppers and Snow Peas

This spicy dish gets its deep, nuanced flavor from Asian hot bean sauce, which contains soybeans in addition to chiles. It’s a rich, complex flavor worth seeking out, but if you can’t find it in an Asian market or your supermarket, you can use chili garlic sauce or Sriracha instead.

12 oz. flank steak

3 Tbs. Shaoxing rice wine or dry sherry

1 Tbs. minced fresh ginger

2 tsp. soy sauce

1-1/2 tsp. cornstarch

Kosher salt and freshly ground white pepper

1 tsp. plus 2 Tbs. peanut or vegetable oil

2 Tbs. hot bean sauce (also called chili bean sauce), chili garlic sauce, or Sriracha

2 Tbs. hoisin sauce (preferably Koon Chun)

1 Tbs. minced garlic (from 3 medium cloves)

6 oz. snow peas, strings removed (about 2 cups)

1 medium red bell pepper, stemmed, seeded, and cut into 1/2 x 2-inch strips

8 medium scallions, thinly sliced on the diagonal (about 1 cup)

Cut the beef with the grain into 2-inch-wide strips, and then cut each strip across the grain into 1/4-inch-thick slices. Transfer to a medium bowl. Add 1 Tbs. of the rice wine, the ginger, soy sauce, cornstarch, 1/4 tsp. salt, and 1/8 tsp. pepper to the beef. Stir until the cornstarch is no longer visible. Add 1 tsp. of the oil and stir until the beef is lightly coated.

In a small bowl, stir the hot bean sauce, hoisin sauce, and the remaining 2 Tbs. rice wine. Heat a 14-inch flat-bottom wok (preferably seasoned carbon steel) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 Tbs. of the remaining oil, swirl to coat, add the garlic, and stir-fry with a metal wok spatula until fragrant and light golden, about 10 seconds. Push the garlic to the sides of the wok and carefully add the beef, spreading it evenly over the bottom and sides of the wok in a single layer. Cook, undisturbed, for 1 minute, letting the beef begin to sear, then stir-fry with the garlic until the beef is lightly browned but not yet cooked through, about 1 minute. Transfer the beef and garlic to a plate.

Add the remaining 1 Tbs. oil to the wok and swirl to coat. Add the snow peas, bell pepper, and scallions, sprinkle with 1/2 tsp. salt, and stir-fry until the snow peas are bright green, about 1 minute. Return the beef with any accumulated juice to the wok. Add the hot bean sauce mixture by swirling it down and around the sides of the wok; if you pour the sauce directly into the center of the pan, the temperature of the wok will drop. Stir-fry until the beef is just cooked through and the vegetables are crisp-tender, 30 seconds to 1 minute more. Serve immediately.

Classic Chinese Sesame Noodles

If you think you’ve tasted great sesame noodles, think again. Toasted sesame paste gives these an incredibly deep, nutty flavor, while homemade hot pepper oil adds gentle spicy heat. A pinch of crushed red pepper flakes or a few dashes of hot sauce can be used instead, if you like.

8 oz. fresh Chinese lo-mein-style egg noodles

1-1/2 Tbs. Asian sesame oil

5 Tbs. Chinese Chicken Broth or lower-salt chicken broth

3-1/2 Tbs. well mixed Chinese sesame paste

2 Tbs. thinly sliced scallion greens

2 Tbs. dark soy sauce

2 Tbs. granulated sugar

1 Tbs. white rice vinegar

1 Tbs. Hot Pepper Oil; more to taste

Freshly ground white pepper

1/4 cup fresh cilantro leaves

Bring 2 quarts of water to a boil in a 4-quart pot. Have a large bowl of ice water ready. Add the noodles to the boiling water and stir. Cook until al dente, about 2 minutes. Drain and immediately transfer the noodles to the ice water to stop the cooking. Stir until cool; drain.

Transfer the noodles to a large bowl and toss with the sesame oil. Refrigerate, uncovered, until cold, at least 1 and up to 4 hours.

Meanwhile, whisk the broth, sesame paste, scallions, soy sauce, sugar, vinegar, hot pepper oil, and a pinch of white pepper in a medium bowl.

Toss the noodles with the sauce, garnish with the cilantro, and serve.

Chinese Egg Noodles with Five-Spice Pork

1/3 cup salted peanuts

1/4 lb. bacon (3 to 4 thick slices), cut in thin strips

2 medium cloves garlic, coarsely chopped

1 2-inch piece ginger, coarsely chopped

1/2 tsp. crushed red pepper flakes

1/4 cup canola or peanut oil

3/4 lb. ground pork

1/2 tsp. five-spice powder

3 scallions, trimmed and sliced (white and green parts kept separate)

2 Tbs. soy sauce

1 Tbs. Worcestershire sauce

1 Tbs. Asian sesame oil

2 tsp. white vinegar

1 tsp. granulated sugar

3/4 lb. fresh Chinese-style egg noodles

Stir-Fried Bok Choy with Garlic, Ginger, and Scallions

A simple, four-ingredient sauce makes a perfect finish for the intriguingly sweet and bitter flavor of this stir-fried Asian green. You can use mature or baby bok choy for this recipe.

1-1/4 lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)

2 Tbs. oyster sauce (preferably Lee Kum Kee brand)

2 Tbs. lower-salt chicken broth

1 tsp. cornstarch

1/4 tsp. Asian sesame oil

2 Tbs. peanut oil

Kosher salt

4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-inch lengths and halved lengthwise if thick

2 large cloves garlic, peeled and thinly sliced

One 1/2-inch square of ginger, peeled and cut into thin matchsticks

To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the point where the leaves begin to spread out. Cut the leaves into lengthwise strips 1 to 1-1/2 inches wide. Quarter the stem end lengthwise and remove any inner leaves, putting them with the leafy tops. Slice the stem quarters crosswise into pieces about 3/4 inch thick. Rinse and dry the stems and leaves separately. (If using baby bok choy, simply cut the heads lengthwise into 3/4-inch-wide pieces or wedges.)

In a small bowl, combine the oyster sauce, chicken broth, cornstarch, and sesame oil. Whisk well to dissolve the cornstarch.

In a 12-inch nonstick stir-fry pan, heat the peanut oil over medium-high heat. When the oil is hot, add the bok choy stems and season with 1/8 tsp. kosher salt. (If using baby bok choy, add all the pieces now and skip the step of adding the leaves later.) Cook, tossing frequently with tongs, until the stems are pliable and lightly browned, 5 to 6 minutes. Add the scallions, garlic, and ginger and cook, stirring constantly, until the aromatics are tender, fragrant, and starting to brown, about 2 minutes. Add the bok choy leaves and 1/8 tsp. salt. Using tongs, toss until the leaves are completely wilted and integrated with the stems, 1 to 2 more minutes.

Remove the pan from the heat, and using a heatproof spatula, stir the sauce and quickly mix it with the vegetables in the pan. As soon as the sauce thickens and has coated most of the vegetables (a few seconds), transfer to a platter and serve immediately.

Stir-Fried Beef with Mixed Vegetables

The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

For the beef

2 Tbs. oyster sauce

1 Tbs. Asian sesame oil

2 tsp. dark soy sauce

2 tsp. Shaoxing wine

2 tsp. granulated sugar

2 tsp. cornstarch

Pinch of freshly ground white pepper

3/4 lb. beef tenderloin, trimmed of any silverskin, cut crosswise into 1/4-inch-thick slices, then cut into 1/4-inch-thick strips

For the stir-fry

1/4 cup peanut oil

1 1/2-inch piece fresh ginger, peeled and smashed

2 small serrano chiles, minced (2 tsp.)

1 medium carrot, cut into matchsticks

1/2 medium red bell pepper, cut into matchsticks

1/2 small cucumber, cut into matchsticks

2 oz. snow peas, cut on the diagonal into 1/4-inch-thick strips

1/2 cup canned bamboo shoots, drained and cut into matchsticks

3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)

2 Tbs. Chinese Chicken Broth or lower-salt chicken broth

1 tsp. cornstarch

2 medium cloves garlic, minced

Marinate the beef

In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

Make the stir-fry

In a small bowl, stir the chicken broth and cornstarch until smooth; set aside.

Classic Dry-Fried Pepper and Salt Shrimp

2 Tbs. plus 1/2 tsp. salt

1 lb. large shrimp, peeled and deveined

1/4 tsp. sugar

1/4 tsp. roasted and ground Sichuan peppercorns (see tip)

2 Tbs. peanut or vegetable oil

1 Tbs. minced garlic

1 Tbs. minced ginger

1 tsp. minced jalapeño chili, with seeds