Epimeles

the Pence family cookbook

Recipes Tagged with “chinese”

Scallion Pancakes

side dish chinese onion

Ingredients

  • 400 g all-purpose flour
  • 280 g cold water
  • two large bunches of green onions
  • 2x heaping tbsp. (4 g) of salt
  • 2x 3 tbsp. vegetable oil

Preparation

Mix the water into the flour in a bowl. The dough will be soft and extremely sticky, but try to knead it anyway in the bowl until the bowl starts to come clean and you feel the dough hardening. Don’t add extra flour; it’ll come together and stop sticking eventually. When it does, clean your hands and split the dough in half.

On a floured surface, smooth each half of the dough into a nice ball. Cover with a wet cloth and let it rest for 20 minutes.

While you wait, prepare your green onions. Cut them first vertically into halves or fourths, then mince them as finely as you can.

After 20 minutes pass, gently roll out the dough into rounds on a floured surface. (Keep re-flouring your surface as you go so you ensure it doesn’t stick.) You should be able to roll it out evenly very thin, 1 or 2mm and maybe a half-meter wide.

Sprinkle the surface evenly with a heaping tbsp. of salt. Lightly roll the dough to stick the salt down into it. Spread the oil out over the center of the dough, leaving a margin around the edge. To get the oil out to the edges of the dough, fold the sides over into the middle and then unfold them again. Keep folding and unfolding the dough until the oil is evenly distributed.

Scatter the chopped green onions over the surface of the dough, something like 1/3 to 1/2 cup.

Now, roll the dough tightly into a tube. Seal up the ends. Then, twist the dough (don’t pull it while twisting) so that it looks rather like a rope. Coil the rope into a single coil, about two layers thick (think soft-serve ice cream spiral).

(Repeat all of that above again, for the other ball of dough.)

Cover the two dough-coils with a damp cloth again, and rest for another 20 minutes.

On an oiled work surface, take one of the coils and mush it straight down flat, until it’s about 1cm thick.

Heat your non-stick pan over medium heat for quite a while to get its temperature up. Cook on one side until the bottom is nicely golden-brown in spots. Flip it, and cover the pan with a lid. Keep checking the bottom. When it’s colored, too, pick the pancake up and throw hell out of it flat into the skillet. Flip it over and do the same thing again on the other side. This helps create the interior layers.

Now you should add around 1/4 c. of oil to the pan and turn up the heat, which will start to deep-fry the outside. Flip it occasionally, cooking until the outside is fully golden-brown. Remove to a paper towel to drain, quarter, and eat!

培仁蔬食MAMA on YouTube, transcribed sort of


French Onion Beef Noodle Soup

main course soup beef pasta chinese untested

Ingredients

  • 2 tbsp. vegetable oil
  • 3 lb. bone-in beef short ribs, cut into 2" segments
  • salt
  • 6 scallions, white and dark green parts separated
  • 8 cloves garlic
  • 1 4" piece ginger, scrubbed, sliced
  • 6 star anise pods
  • 2 3" cinnamon sticks
  • 8 whole cloves
  • 2 tsp. black peppercorns
  • 2 tsp. coriander seeds.
  • 1 c. dry white wine
  • 1/2 c. (or more) soy sauce
  • 3 tbsp. butter
  • 5 lb. onions (about 10 medium), thinly sliced
  • 2 tbsp. rice vinegar
  • 30 oz. fresh or 18 oz. dried ramen noodles

Preparation

Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.

Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.

Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.

Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids.

Add meat and broth to pot with onions. Bring to a boil, reduce heat to low, and simmer until liquid is reduced a bit and flavors have melded, about 30 minutes. Add vinegar; taste and add more vinegar and/or soy sauce if needed.

Thinly slice remaining scallion greens. Cook noodles according to package directions. Divide among bowls. Ladle soup over noodles, making sure each bowl gets some meat and plenty of onions. Top with scallion greens and serve.

BA, March 2020


Cream Cheese and Avocado Wontons

appetizer side dish avocado chinese untested

Ingredients

Cilantro Lime Dipping Sauce

  • 1/2 cup soy sauce
  • 2 teaspoons fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1/3 cup chopped fresh cilantro
  • 2 limes, juiced

Wontons

  • 2 cups vegetable oil (for frying)
  • 1 (8 oz) package cream cheese
  • 2 ripe avocados, peeled, seed removed, and diced
  • 1 package won ton wrappers
  • 1 egg + 1 tablespoon water, lightly beaten

Preparation

  1. In a medium bowl, whisk together cilantro lime dipping sauce ingredients. Set aside.

  2. Heat vegetable oil in a medium saucepan over medium heat (should reach 350 degrees).

  3. While oil heats up, whip the cream cheese with a hand mixer until fluffy and smooth. Add in the diced avocado and gently fold in with a spoon.

  4. Lightly brush both sides of the wonton wrapper with the egg wash (1 egg + 1 tablespoon water). Put about a teaspoon of the avocado cream cheese filling in the center of each wonton. Fold the wonton wrappers in half, forming a triangle, and seal the edges. Fold the very ends of each point of the triangle over.

  5. Fry wontons in the hot oil 4 at a time until golden brown. This will only take about a minute.or two. Using a slotted spoon, remove the golden brown wontons from the oil and put on paper towels to drain.

  6. Divide the dipping sauce into individual bowls and serve with hot wontons.

The Stay at Home Chef


Noodle Salad with Chicken and Chile-Scallion Oil

main course side dish chinese

Ingredients

Chile-Scallion Oil

  • 2 scallions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 star anise pods
  • 2 tablespoons crushed red pepper flakes
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon Sichuan peppercorns
  • ½ cup vegetable oil

Noodles and Assembly

  • 6 oz. Japanese wheat noodles (such as ramen, somen, or udon)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil
  • 2 cups shredded cooked chicken
  • 2 scallions, thinly sliced
  • ½ large English hothouse cucumber, halved lengthwise, thinly sliced
  • 4 radishes, trimmed, thinly sliced
  • 1 cup cilantro leaves or any sprout

Preparation

Chile-scallion oil Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.

Noodles and assembly Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible. Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.

Bon Appetit


Sweet Potato Stir Fry

main course side dish chinese pork sweetpotato untested

Ingredients

  • 2 or 3 large cloves garlic
  • 2-inch piece fresh ginger root
  • 3 scallions
  • 1 pound sweet potato
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon sugar
  • 6 ounces ground pork
  • 1 tablespoon canola or grapeseed oil
  • Pinch crushed red pepper flakes

Preparation

Mince enough of the garlic to yield 1 tablespoon. Peel and mince the ginger to yield 1 tablespoon. Separate the scallion whites and greens; chop each. Peel the sweet potato, and either grate it in a food processor (cut into chunks first), cut it into matchsticks or use a spiralizer.

Whisk together the wine or dry sherry, the soy sauce or tamari, the Worcestershire sauce and sugar in a medium bowl. Add the pork and stir with a fork to incorporate.

Heat a wok or large, well­-seasoned cast-iron skillet over high heat. Drizzle in the oil so that it coats the sides of the wok. Working quickly, add the garlic, ginger and scallion whites; stir-fry for 5 seconds, then add the pork mixture and crushed red pepper flakes. Stir-fry for 3 to 4 minutes, until the pork is cooked through.

Add the sweet potato; stir-fry for about 6 minutes and try to create some crisped edges on it, if possible. Some of the sweet potato pieces will still be somewhat firm. Remove from the heat.

Divide among individual bowls. Garnish each portion with the scallion greens. Serve hot.

Washington Post


Steam Buns

main course chinese pork sandwich untested

Ingredients

  • pork belly
  • 1 cup warm water (105-115°F), divided
  • 1/2 teaspoon active dry yeast
  • 3 tablespoons sugar plus a pinch
  • 2 tablespoons nonfat dried milk
  • 3 1/2 cups cake flour (not self-rising)
  • 1 1/2 teaspoons baking powder
  • Canola oil for greasing and brushing
  • hoisin sauce; thinly sliced cucumber; chopped scallions cucumber scallions (for serving)

Preparation

Stir together 1/4 cup warm water with yeast and pinch of sugar. Let stand until foamy, 5 to 10 minutes. (If mixture doesn’t foam, start over with new yeast.) Whisk in dried milk and remaining 3/4 cup warm water.

Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms. Knead dough with your hands in bowl until all of flour is incorporated. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is elastic and smooth but still soft, about 5 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. Cover with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, about 2 hours.

Punch down dough, then transfer to a lightly floured surface and flatten slightly into a disk. Sprinkle baking powder over center of dough, then gather edges of dough and pinch to seal in baking powder. Knead dough with just enough flour to keep dough from sticking until baking powder is incorporated, about 5 minutes. Return dough to bowl and cover with plastic wrap, then let dough stand 30 minutes.

Cut 16 (3- by 2-inch) pieces of wax paper.

Form dough into a 16-inch-long log. Cut into 16 equal pieces, then lightly dust with flour and loosely cover with plastic wrap. Roll out 1 piece of dough into a 6- by 3-inch oval, lightly dusting surface, your hands, and rolling pin. Pat oval between your palms to remove excess flour, then brush half of oval lightly with oil and fold in half crosswise (do not pinch). Place bun on a piece of wax paper on a large baking sheet and cover loosely with plastic wrap. Make more buns with remaining dough, then let stand, loosely covered, until slightly risen, about 30 minutes.

Set a large steamer rack inside skillet (or wok) and add enough water to reach within 1/2 inch of bottom of rack, then bring to a boil. Carefully place 5 to 7 buns (still on wax paper) in steamer rack (do not let buns touch). Cover tightly and steam over high heat until buns are puffed and cooked through, about 3 minutes. Transfer buns to a plate with tongs, then discard wax paper and wrap buns in kitchen towels (not terry cloth) to keep warm. Steam remaining buns in 2 batches, adding boiling-hot water to skillet as needed.

Return buns (still wrapped in towels) to steamer rack in skillet and keep warm (off heat), covered.

Brush bottom half of each bun with hoisin sauce, then sandwich with 2 or 3 pork slices and some cucumber and scallions.

Gourmet, October 2007


Pork and Shrimp Won Ton Soup

appetizer main course chinese pork shrimp soup

Ingredients

  • ½ pound ground pork, not too lean
  • ½ pound fresh shrimp, peeled, deveined and roughly chopped in 1/4-inch pieces
  • Salt and pepper
  • 1 tablespoon sweet rice wine, such as Shaoxing rice wine (or use sherry)
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon finely grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon spicy Chinese bean paste, also called chili bean sauce (or use chile paste)
  • 2 serrano chiles, finely chopped
  • 1 ½ cups chopped Chinese garlic chives (or use 3/4 cup chopped scallions, green and white parts)
  • 36 wonton skins, about 3 by 3 inches, available at Asian markets and many grocery stores
  • 1 small egg, beaten
  • Cornstarch for dusting
  • 8 ounces baby spinach leaves
  • ½ cup chopped cilantro
  • 8 cups good chicken broth, hot, salted to taste
  • Red pepper oil (optional)

Preparation

Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.

To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.

Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person’s deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 1 1/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.

New York Times


Crispy Lamb With Cumin, Scallions and Red Chilies

main course chinese lamb

Ingredients

  • 1 tablespoon egg white
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon black pepper
  • 1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
  • 3 tablespoons vegetable oil
  • 2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
  • 2 tablespoons whole dried red chili peppers, about 2 inches long
  • 4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
  • Sesame oil, for seasoning

Preparation

1. In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.

2. Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)

3. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chilies and stir-fry a few seconds until cumin seeds start to pop. Press chilies against sides of wok to char their skins.

4. Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

New York Times


Fried Brown Rice with Pork and Shrimp

main course chinese pork shrimp untested

Ingredients

  • 2 c. short-grain brown rice
  • Salt
  • 10 oz. boneless pork ribs, trimmed
  • 1 tbsp. hoisin sauce
  • 2 tsp. honey
  • ⅛ tsp. five-spice powder
  • Small pinch cayenne pepper
  • 4 tsp. vegetable oil
  • 8 oz large (26-30) shrimp, peeled, deveined, tails removed, and cut into ½-inch pieces
  • 3 eggs, lightly beaten
  • 1 tbsp. toasted sesame oil
  • 6 scallions, white and green parts separated and sliced thin on bias
  • 2 garlic cloves, minced
  • 1½ tsp. grated fresh ginger
  • 2 tbs. soy sauce
  • 1 c. frozen peas

Preparation

1. Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt. Cook, stirring occasionally, until rice is tender, about 35 minutes. Drain well and return to pot. Cover and set aside.

2. While rice cooks, cut pork into 1-inch pieces and slice each piece against grain 1/4 inch thick. Combine pork with hoisin, honey, five-spice powder, cayenne, and 1/2 teaspoon salt and toss to coat. Set aside.

3. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon vegetable oil to cleared side of skillet. Add eggs to clearing and sprinkle with 1/4 teaspoon salt. Using rubber spatula, stir eggs gently until set but still wet, about 30 seconds. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to clean bowl.

4. Heat remaining 2 teaspoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add pork in even layer. Cook pork without moving it until well browned on underside, 2 to 3 minutes. Flip pork and cook without moving it until cooked through and caramelized on second side, 2 to 3 minutes. Transfer to bowl with shrimp-egg mixture.

5. Heat sesame oil in now-empty skillet over medium-high heat until shimmering. Add scallion whites and cook, stirring frequently, until well browned, about 1 minute. Add garlic and ginger and cook, stirring frequently, until fragrant and beginning to brown, 30 to 60 seconds. Add soy sauce and half of rice and stir until all ingredients are fully incorporated, making sure to break up clumps of ginger and garlic. Reduce heat to medium-low and add remaining rice, pork mixture, and peas. Stir until all ingredients are evenly incorporated and heated through, 2 to 4 minutes. Remove from heat and stir in scallion greens. Transfer to warmed platter and serve.


Carrot Ginger Pork Buns

main course chinese dumpling pork untested

Ingredients

For the dough:

  • 5 grams instant dry yeast
  • 1 teaspoon sugar
  • 1 ½ cups lukewarm water
  • 4 cups all-purpose flour, plus extra for rolling

For the filling:

  • 1 cup ground pork
  • 1 teaspoon sesame oil
  • 1 tablespoon light soy sauce
  • 3 tablespoons cooking oil
  • ¼ teaspoon white pepper
  • ¼ teaspoon salt
  • 3 large carrots, finely grated (about 4 cups)
  • 3 tablespoons oil
  • 1 cup finely chopped scallion
  • 2 teaspoons finely minced or grated ginger
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 1 teaspoon shaoxing wine

For fried buns:

  • 2 tablespoons oil
  • ¼ cup water
  • a small handful of finely chopped scallion (optional)
  • 2 teaspoons of toasted sesame seeds (optional)

Preparation

In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in the lukewarm water. Add the flour and knead for about 15 minutes. The dough should be pretty soft and not too firm. If it seems dry, add a little more water. Cover the mixing bowl with a damp kitchen towel and let it proof one hour.

Combine the first six filling ingredients and mix for a few minutes, until the meat mixture resembles a fine paste, then set aside. Heat a couple tablespoons of oil in a pan over medium heat and cook the grated carrots for a few minutes until they turn color (they shouldn’t be mushy. Cook just until they’re not raw anymore). Let cool completely. Combine the pork mixture, the cooked carrots, and the rest of the filling ingredients. Mix for a couple minutes, until the entire mixture resembles a paste.

After the dough has finished proofing, turn it out on a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Roll the dough into a long tube and rip off chunks of dough to make individual dough balls. They should be about the size of a golf ball for larger buns, and about half that size for smaller buns.

Take each dough ball, and with a rolling pin, roll from the edge towards the center, without actually rolling the center of the dough too much. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2.

Add some filling to the center of each disk (about 1 ½ tablespoons for the larger buns and 2 teaspoons for the smaller ones).

You can start with a smaller amount of filling until you get the hang of the folding. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you’ve sealed it at the top. You’ll be making about 10-15 folds. That’s it! Once the top is closed, a bun is born. Lay the buns on a floured surface while you finish assembling them.

Once assembled, let the buns proof under a clean kitchen towel for another 15 minutes before cooking or freezing.

To freeze, lay the buns on a baking sheet lined with parchment paper and put the baking sheet in the freezer. Once the buns are frozen, transfer them to a Ziploc bag, press out as much air as you can from the bag, and freeze for up to two months. To cook, just follow the directions below as if you were cooking them fresh. The cooking times will just be a little longer!

To make steamed pork buns:

Boiling water should not directly touch the buns during steaming. Avoid sticking by brushing oil onto the surface the bun sits on or by laying down some kind of natural nonstick surface. In our case, we used corn husks, cut into little squares. Thin napa cabbage leaves will work too. If using a bamboo steamer, brush the sides of the steamer with oil, as the buns expand and might stick to the sides. The surface that the buns sit on should not be solid, like a plate for example. This will trap moisture and make the buns soggy. There should be some cross-ventilation. Make sure the lid is tight so you don’t lose any steam.

Start with cold water, and put your pork buns on the steamer. Turn on the heat to medium. Set the timer for 12-15 minutes for smaller buns and 15-20 minutes for the larger ones. To see if the buns are cooked, press the buns lightly with your finger. If the dough immediately bounces back, they’re done. Keep a close eye on them. Over-steaming will cause the buns to collapse, so cooking time is important.

Once they’re done, turn off the heat, keep the lid on, and let the buns “rest” for about 2 minutes before taking them out. Then eat!

To make pan-fried pork buns:

Pre-heat a flat-bottomed cast-iron or other seasoned pan over medium heat. Add the oil and swirl it around the pan to coat it evenly. Add the buns to the pan. Let them cook for a few minutes until the bottoms turn golden brown.

Once golden, add the water to the pan and immediately cover with a lid. Turn the heat down to medium low and let the buns steam for 7-10 minutes until all the water is evaporated.

Uncover the lid, and toss the buns around with scallion and sesame seeds. Done!

The Woks of Life