Category: Chinese

Dan Dan Noodles

6/6/2020

Dan Dan Mian, Every Grain of Rice by Fuchsia Dunlop, pg 280

Szechuan

3 tbs cooking oil
16 oz ground pork
8 tsp Shaoxing wine
4 tsp Hoison sauce
4 tsp soy sauce
salt
dried wheat flour noodles

Sauce:

8 tsp soy sauce
1 tsp salt
4 tsp Chinkiang vinegar
8-12 tbs chilli oil, to taste
spring onion greens, finely sliced
1 1/2 cup chicken stock (or noodle water)

Heat oil in wok
Stir fry meat until changes color
Add Shaoxing wine and stir
Stir fry with Hoisin sauce until fragrant
Season with soy sauce and salt
Press meat against wok to break up pieces
Remove from wok while still juicy
Boil noodles and cook to packaging
Combine all sauce ingredients, stock last
Place noodles in bowl with sauce and top with pork
Stir together and serve

Ginger Chinese Broccoli

5/19/2020

Every Grain of Rice by Fuchsia Dunlop, pg 182

Szechuan

Chinese broccoli
salt
4 tbs oil
2 tbs chopped garlic

1 tbs Shaoxing wine
1/2 tsp sugar
1 tsp potato flour mixed w/ 1 tbs cold water (optional)

Blanch broccoli with 1 tbs salt and 1 tbs oil until stems are tender but crisp
Heat remaining oil in wok on high
Sizzle ginger until fragrant
Add wine and sugar
Stir fry broccoli until hot, adding salt to taste
(optional) thicken sauce with flour mixture
Pour sauce over broccoli and serve

Egg Fried Rice

5/19/2020

Every Grain of Rice by Fuchsia Dunlop, modified from pg 257 and 258.

Szechuan

1 lb chicken
mushrooms
spring onions
1 egg
salt
white pepper

5 tbs oil
2 tsp Shaoxing wine (subbed Mirin)
3/4 cup chicken stock
3 cups cooked rice
1 tsp sesame oil
soy sauce (optional)

Heat 2 tbs oil on high; add chicken and mushrooms
Add wine and stock; bring to boil
Season and remove into bowl
Heat remaining oil and add beaten seasoned egg until half cooked
Stir fry rice, breaking up lumps
Add prepared ingredients over rice
Mix and stir fry 30 more seconds, seasoning if needed
Stir in green onions, sesame oil, and (optional) soy sauce); serve

I didn't have any eggs and I made this anyway because I'm a monster. Used leftover rice from Asia Kitchen, which was amazing.