Tag: Chinese
Wood Ear Mushroom Salad
Wood Ear Mushroom Salad
Wood ear mushroom salad is a popular cold appetizer eaten all over China. The mushrooms have are firmer in texture unlike most other mushrooms. You can sometimes find them fresh in the produce section of the grocery store. They are most commonly found dried and labeled as black fungus. They just need to be soaked in hot water, then boiled for 3 minutes to eat. They will more than double in size once soaked.They salad dressing that the mushrooms are tossed in is a mixture of soy sauce, black vinegar, raw minced garlic, Thai chilies, sugar, and salt. A simple Sichuan peppercorn infused oil is added to the dressing, giving it a slight numbing sensation. If you don’t like a little spice, omit the chilies.
Ingredients
- 2 cups dried wood ear mushrooms
- 4 tbsp light soy sauce
- 4 tsp black vinegar
- 2 tsp sugar
- 1/2 tsp salt
- 8 garlic cloves minced
- 4 tbsp vegetable oil
- 1 tbsp sichuan peppercorns
- 4 thai chilies finely chopped
- 1/4 cup cilantro chopped
Instructions
- Soak the dried mushrooms in hot water for 20 minutes.
- They will expand to more than twice the amount.
- Add the mushrooms to a pot of boiling water. Boil for 3 minutes. Rinse under cold water. Drain. Give the mushrooms a rough cut.
- Heat up cooking oil in a small sauté pan over medium heat. Fry the Sichuan peppercorns for 3-4 minutes. Turn off the heat. Scoop out the peppercorns with a slotted spoon.
- Mix the oil with the soy sauce, black vinegar, garlic cloves, chilies, sugar, and salt.
- Toss the mushrooms with the dressing. Mix in the cilantro. Refrigerate for a couple of hours before serving.
Xinjiang Lamb Skewers
Xinjiang Lamb Skewers
While these lamb skewers are a popular street vendor food in Beijing, they originated from Xinjiang region, which is China’s largest autonomous province. Xinjiang borders India, Pakistan, Afghanistan, Kazakhstan, Tajikistan, and Kyrgyzstan; highly influencing this particular style of Chinese cuisine. Xinjiang is populated by over 11 million ethnically native Uyghur, indigenous to Central Asia.With Xinjiang being dominantly Muslim, lamb is a popular protein in their cuisine. I recommend using boneless leg of lamb for the skewers. It is very tender and inexpensive. The lamb needs to marinate for at least 4 hours. Overnight is always better. The use of cumin and chili powder in the marinade highlights the influence from it’s neighboring Central Asian countries. When ready to broil or grill, skewer up 4-5 pieces of lamb on a skewer. Sprinkle whole cumin seeds over the skewers. They will only need to broil or grill for 6 minutes a side. Let them rest for a few minutes before serving. The metal skewers will be hot.
Servings: 4
Equipment
- metal skewers
Ingredients
Marinade
- 1/2 medium white onion finely chopped
- 2 tbsp vegetable oil
- 4 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp sichuan peppercorns ground
Lamb Skewers
- 2.5-3 lbs boneless leg of lamb cut into 1.5” cubes
- 1 tbsp cumin seeds
Instructions
- Mix all of the marinade ingredients together.
- Marinate the lamb for at least 4 hours, preferably overnight.
- Turn on your oven’s broiler. Place 5 pieces of lamb on metal skewers. Place the skewers on a rack on a baking sheet lined in foil. Sprinkle the whole cumin seeds over the lamb skewers.
- Broil for 6 minutes a side.
American Chinese Moo Shu Pork
American Chinese Moo Shu Pork
This recipe is the American Chinese version of moo shu pork that you will find at a Chinese takeout restaurant. The ingredients, prep, and cooking are very similar to the authentic version, with cabbage and bamboo shoots replacing the lily flower and cucumber. Once the moo shu is finished cooking, it is served on a moo shu pancake with hoisin sauce. Eat the moo shu like a taco, or eat it as is with steamed rice.
Ingredients
Marinade
- 8 oz pork sirloin sliced into strips
- 2 tsp Shaoxing cooking wine
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tsp cornstarch
Sauce
- 1 tbsp sweet bean paste
- 1 tsp shaoxing cooking wine
- 1 tsp soy sauce
- 1/4 tsp sugar
Stir Fry
- 3 tbsp vegetable oil
- 2 tbsp dried wood ear mushrooms rehydrated
- 2 large eggs beaten
- 1 small white onion sliced
- 1 tbsp ginger minced
- 1/2 cup bamboo shoots
- 1 cup cabbage chopped
Serving Options
- steamed moo shu pancakes
- hoisin sauce
- steamed rice
Instructions
- Mix all of the marinade ingredients together. Set aside.
- Mix the sauce ingredients together. Set aside.
- Heat up cooking oil in a wok pr large sauté pan over high heat. Add in the pork in a single layer. Cook for 30 seconds a side. Remove from pan.
- Scramble the beaten eggs for a minute. Remove from pan.
- Sauté the onions for 1 minute.
- Add in the ginger. Sauté for 30 seconds.
- Add in the bamboo shoots, cabbage, and wood ear mushrooms. Sauté for a minute.
- Pour in the sauce. Let thicken for 30 seconds. Add the pork and eggs back in.
- Cook for 1 more minute.
