Barbecued Pork (Cha Shiu)

I don't think that the name "barbecued pork" describes this dish very well. The little slices of meat are delicately flavored and roasted in the oven, then served with a variety of dipping sauces. My recipe is based on a Chinese version that I found in my old Complete Asian Cookbook, by Charmaine Solomon. I have given you a link to the latest edition; my tattered old copy was published in 1976.

1/2 pound pork loin, cut in 1/4 inch slices

3 cloves garlic, crushed
1/2 tsp. salt

1/2 tsp. grated ginger
1 tbl. soy sauce
1 tbl. honey
1 tbl. sherry (I substituted white wine, and it worked just fine)
1/2 tsp. five spice powder

Grind up the garlic with the salt in a mortar and pestle. Add the ginger, soy sauce, honey, wine, and five spice powder. Mix well and pour over the pork slices, stirring the meat around until well coated. Marinate for at least 15 minutes.

Preheat oven to 400 F. Pour an inch or so of hot water into a flat pan and arrange the pork slices on a wire rack placed on top of the pan. (I used a round pizza pan with holes in it, sprayed with Pam, and placed over a broiler pan). Roast the meat for 15 minutes, turn the slices and baste with any remaining marinade and roast another 10 to 15 minutes until done.

Serve with steamed rice, stir-fried vegetables, and some dipping sauces. Here are a few ideas to get you started.

Spicy Thai Peanut Sauce
Peanut Sauce

Plum Sauce: Mix 1/2 cup plum jam (raspberry works, too), 1 tbl. chili sauce, 1 tbl. soy sauce, pinch of grated ginger, and Chinese rice vinegar to taste.

Mu Shu Pork

The second major major star of my Chinese dinner was Mu Shu Pork. I'd like to try this with chicken next. I had some trouble finding the recipe from Chinese Cookery, by Rose Cheng and Michele Morris, but this version from Recipezaar looks like it might be right.

--2 tbsp Soy Sauce, then 2 tbsp
--1 tbsp Dry Sherry, then 1 tbsp
--1 tsp Hoisin Sauce, then more to serve
--1/2 lb boneless lean Pork, shaved into very thin bite sized pieces
--4 Dried Black Mushrooms (or 8 Button Mushrooms)
--2 cups finely-shredded Napa Cabbage
--1 Carrot, julienned
--3 Scallions, white and light green parts, slivered
--1 cup Bean Sprouts
--3 tbsp Peanut Oil
--2 Eggs, lightly beaten with 1/2 tsp Salt
--3 Garlic cloves, minced
--3 tsp Freshly-grated Ginger
--3 tbsp Chicken Stock
--2 tsp Sesame Oil
--1 tsp Sugar
--Mandarin Pancakes

Combine 2 tbsp soy sauce, 1 tbsp sherry and 1 tsp hoisin sauce in a bowl. Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes. Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms). Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions.

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Pour in the eggs, swirling and tilting the wok to form a thin film. Cook just until the eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cool slightly and cut into 1 inch strips. Return the wok to high heat, and swirl in the remaining 2 tablespoons oil. Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute. Add the pork and stir-fry until lightly browned, about 2 minutes. Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes. Stir in 2 tbsp soy sauce, 1 tbsp sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute. Add egg strips and mix well.

To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake and wrap like a burrito, folding the ends to close.

Mandarin Pancakes

My Chinese feast continues! These are really Chinese tortillas, to wrap Mu Shu-style pork or chicken in. This looks like the same recipe from Chinese Cookery, by Rose Cheng and Michele Morris. I found it on Recipezaar.

--2 cups All-purpose Flour
--1 cup Boiling Water
--About 3 tbsp Sesame Oil

In a mixing bowl, gradually stir the water into the flour. When cool enough to handle, work the dough on a lightly floured surface until smooth. Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes. On a lightly-floured surface, roll out to 1/4-inch thickness. Cut into rounds with a 3-inch diameter cutter. With your fingers, daub a small amount of sesame oil on top of 1 round, then place another round on top and press together. Roll the 2 rounds together to form a pancake about 6 or 7-inches in diameter. Repeat with the remaining dough. Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time until barely golden, about a minute on each side. Remove from the pan. When cool enough to handle, carefully separate the pancakes (where they were pressed together) into 2.

Mongolian Beef

When I was around 12 years old, my Papa and step-mother Marj were living in Santa Barbara (yes, I call my birth-father "Papa"). Every summer I would stay with them for 6 weeks or so. One afternoon while they were at work, I halted my mission to complete the Lord of the Rings trilogy and began flipping through Chinese Cookery, by Rose Cheng and Michele Morris. It occurred to me that I wanted to show my appreciation to them and give them a night off in the kitchen, so I started making a grocery list. The resulting feast hardly constituted "a break" for them, I'm afraid. I planned something like 4 or 5 courses: Mongolian Beef, Mu Shu Pork, Fried Rice, Wonton Soup, and some Chicken Broccoli Cashew thing, if I recall correctly (we eliminated the last one, I think). Madness, I tell you! It must have cost them a fortune, with all the types of special Chinese sauces that took forever to gather. They supported my plan though, and I always appreciated that. This recipe is adapted from Chinese Cookery, found on the Sweet Sugarplums blog:

--2/3 lb Beef Skirt Steak, partially frozen, sliced with the grain into 1-inch long strips about 1/4-inch thick
--1 tsp Sherry
--1 tbsp Low Sodium Soy Sauce
--1 tbsp Vegetable Oil
--1 tsp Sesame Oil
--1/4 tsp Baking Soda
--1 tsp Cornstarch
--1/2 tsp Sugar
--5 tbsp Canola Oil
--1 tbsp Hoisin Sauce
--1 tbsp Chili Sauce, or Hot Bean Sauce
--1/2 cup Water
--1 tsp Cornstarch mixed with 1 tsp Water
--8-10 Green Onions, sliced at an angle

Combine sherry, soy sauce, vegetable oil, baking soda, sugar, and cornstarch in a medium bowl. Add beef strips and mix well. Let marinade for at least an hour, stirring occasionally. When the beef has marinated, heat canola oil in a wok over high heat. Stir-fry the beef until it is halfway cooked. Remove with a slotted spoon, set aside. Remove all but 2 tablespoons oil from wok and reduce heat to medium. Add hoisin sauce, chili sauce (or hot bean sauce), and water. Bring to a boil. Stir in cornstarch and water mixture. Add green onions and the beef, then stir-fry for 30 seconds. Serve over rice or noodles.

Basic Fried Rice

Ben has been reminding me to be sure to add this recipe. It comes from Chinese Cookery, by Rose Cheng and Michele Morris. 

This truly is a basic recipe. You can add any number of vegetables that have been stir-fried--carrots, sugar peas, etc.--and any kind of leftover meat, cut into small pieces. Shrimp would be good, too!

2 eggs

1/2 tsp. salt

5 tbl. peanut or olive oil

1 cup chopped green onions

4 cups cold cooked rice

2 tbl. chicken broth

3 tbl. soy sauce

1/2 tsp. pepper

2 tsp. sesame oil

Beat eggs and salt in a small bowl. Heat 2 tbl. oil in a wok over medium heat for one minute. Pour in the beaten eggs. Stir continuously until eggs are cooked dry and separated into small pieces. Remove cooked eggs from wok and set aside. 

Heat 3 tbl. oil in wok over medium high heat for one minute. Add green onions and rice and stir fry for 5 minutes. Add the chicken broth, remaining salt (taste first!) and soy sauce. Stir to mix well. 

Stir in cooked eggs, pepper, and sesame oil. 

Serve hot. Makes 4 to 6 servings. 

Pork with Broccoli in Oyster Sauce

1 tsp sugar 
1 tbl. cornstarch

1/4 cup oyster sauce

1/2 cup chicken stock 

1/4 cup vegetable oil

1/8 tsp salt (optional, especially if your chicken broth is salty)

1 clove garlic minced 

2 slices ginger shredded
 
2 cups sliced lean pork

1 bunch fresh brocolli sliced

1/4 cup water 

Mix together sugar, cornstarch, oyster sauce and chicken stock and set aside. 

Heat wok until hot and dry. Add the oil and the (optional) salt and turn heat to medium. Add the ginger and the garlic and fry until golden brown. 

Turn heat to high then add the pork and fry until outside is lightly browned. 

Add the broccoli and stir fry for 3 minutes, then add the water and cover and cook for 4 minutes. 

Pour in reserved sauce mixture then stir while cooking until gravy thickens. 

Turn heat to low, cover and cook for 2 minutes more. 

Place in a covered serving dish until ready to serve. Serve with hot steamed rice.

Steak with Peppers, Onions, and Bean Sauce

A friend in British Columbia learned how to make this dish in a Chinese cooking class. 

6 oz. beef (round steak, flank steak, or fillet)

2 green peppers

1 red pepper

l large onion

1 tbl. black bean sauce

1 clove garlic

Salt to taste

4 tbl. oil

Marinade for beef:

2 tsp. soy sauce

1/2 tsp. salt (optional)

1 1/2 tsp. cornstarch

pinch of sugar

Dressing:

2 tsp. soy sauce

2 tsp. wine

1 1/2 tsp. cornstarch

1/2 cup stock or water

Stir well until smooth

Cut beef into thin slices (1 1/2 inch by 1 inch). Marinate. Slice peppers and onions the same size as the beef. Chop garlic. 

Heat oil in wok, add garlic and brown slightly, then add beef and stir fry until the color changes. Remove from wok. 

Add onions to wok, brown slightly, add peppers and stir fry together until the peppers are glossy. Add bean sauce and salt to taste. Add dressing and stir well. Bring to a boil, then return beef and mix. Serve immediately with rice. 

Wontons

Prepare and stuff wonton skins as for Potstickers. Deep fry in oil at 360 degrees until brown. Drain and serve with plum sauce for dipping.

Get out the Pepto Bismol. You’ll need it sometime in the middle of the night.

Spring Rolls

Marinade:
1 tsp. rice wine or dry sherry
¼ tsp. salt
1 tsp. cornstarch

1/3 lb. ground pork
4 dried black mushrooms
2 cups hot water
4 cups shredded cabbage
½ cup shredded carrots
3 cups boiling water
6 tbl. vegetable oil
½ cup shredded bamboo shoots
1 ½ tsp. sugar
¼ tsp. pepper
3 tbl. soy sauce
3 tbl. cornstarch
1 tbl sesame oil
12 egg roll skins
2 tbl. flour
3 tbl. water

Combine ingredients for marinade, mix in pork and let stand for 10 minutes.

Soak dried mushrooms in hot water until soft, 15-20 minutes, drain, chop, remove hard bits.

Place cabbage and carrots in boiling water, boil 2 minutes, drain and cover with cold water. When cool, drain and squeeze out excess water, add to mushrooms.

Heat 6 tbl. oil in wok for 30 seconds, add pork and stir fry for 2 minutes. Remove pork with slotted spoon, set aside.

Combine veg. mixture and bamboo shoots in wok, stir fry five minutes. Add sugar, pepper, soy sauce, cornstarch, and cooked pork to veg., stir well. Remove from heat, salt to taste (probably not necessary), and add sesame oil.

Combine flour and 3 tbl. water, stir well. Fill each egg roll with ½ cup mixture, use flour/water to seal roll (place skin on flat surface with corners at top and bottom, left and right, put filling just below center, roll once from bottom and fold right and left corners over, continue rolling).

You can deep fry these at 350 until brown OR you can bake them on a cookie sheet at 475 degrees for about 25 minutes, turning after 15 minutes.

Serve with a dip sauce. You can make a nice one by combining soy sauce, rice vinegar, and ginger; or try plum jam with a bit of rice vinegar and soy sauce added. 

Potstickers

Stuffed and ready to cook

1 pkg. wonton skins

The filling:
1 lb. fresh ground lean beef or pork
2 tbl. light soy sauce
1 tbl. Chinese rice wine or dry sherry
½ tsp. sugar
2 green onions, chopped
½ tsp. freshly grated ginger
2 cloves garlic
8 water chestnuts chopped coarsely (or substitute celery)
1 tsp. sesame oil
1 egg
1 tbl. cornstarch

For cooking the potstickers:
2 cups chicken stock

Mix all filling ingredients together. Work with half of a package of wonton skins at a time so they don’t dry out. Place about a tsp. of filling on each, brush edges with water, fold over and seal.

Put these on a plate and fill the other half of the skins.

Put half the filled dumplings in a large frying pan with a little bit of oil. Lightly brown them over medium heat. Add one cup of chicken stock, cover the pan, turn the heat up, and cook for 7 minutes. Take the potstickers out, keep warm on a plate in the oven. Repeat with the other half.

Serve with rice and a dipping sauce made of soy sauce, ginger, and rice vinegar.