Pan Asian Cuisine

[b-man]

Trout Stuffed Japanese Style

Ingredients:

(4 servings)

1/4 lb Mushrooms, sliced
2 tb Vegetable oil
1 c Seeded, sliced in 1/4"
4 Eggs, lightly beaten
Strips, red or green pepper
2 ts Soy sauce
4 Trout, 8-10 oz. boned with
Skin, head and tail
3 Scallions, cut in 1/2"
Including greens
8 Strips of bacon
1 c Bean sprouts
2 Ribs celery, sliced


Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp.

B-man

[b-man]

Tuna Sashimi with Orange Glaze

Ingredients:

(4 servings)

2 Ripe plum tomatoes
2 c Fresh orange juice
2 tb Green peppercorns in water drained
1/2 ts Salt; or as desired
1/4 c Vegetable oil
1 lb Fresh tuna; in 1/4-in-thick slices
2 Oranges; peeled, in sections


CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes into flat slices; lay each slice flat. Cut lengthwise into 1/4-inch strips, pile strips; cut horizontally in 1/4-inch pieces. Reserve on a plate in refrigerator, covered. Chill 4 plates. In a small saucepan over medium-high heat, combine juice, 1 tablespoon green peppercorns and salt. Bring to boil and reduce until only 2/3 cup remains. The mixture should be thick and syrupy. Transfer liquid to bowl and cool to room temperature. When cool, beat in oil to make "glaze." If the mixture has a very shiny appearance and seems like it's going to separate, add a few drops of water or orange juice. To serve, spoon glaze onto plates. Arrange sliced fish on top. Garnish with the orange sections, the remaining tablespoon of green peppercorns and the chopped tomato.

B-man

[patm099]

East Asian Salad Rolls

Round rice paper (noodle) sheets
Rice vermacelli (celophane noodles)
1 bunch asparagus
1 cucumber (lebanese/english)
1 carrot
spring onions (green onions/'shallots')
mung bean shoots (sprouts)
lettuce
mushrooms etc etc

Cut the veggies up into thin strips about 3 inches long. Microwave the
asparagus for 3 minutes and chill. Soak 1 big handful of noodles in boiling
water for 10 minutes.

Fill a big dish with warm water, dip the rice paper one sheet at a time in
this water till it softens (1-2 min). Place the rice paper flat on a plate
and add a bit of lettuce, a little bundle of noodles and whatever veggies
you like. Don't fill too full. Fold the 'sides' of the rice paper in,
then roll firmly to make a cigar shaped bundle. The rice daper will be
very hard to work with if you soak it too long or let it dry out. Marinated
LF tofu can also be included.

Serve with dipping sauces:

1) Honey Miso
1 tbsp strong honey (eg clover)
1 1/2 tbsp red miso
Stir together and enjoy. This is really good with cucumber!

2) Almost traditional
1 inch of spring onion finely minced
1 chile finely minced
2 tbsp white vinegar
2 tbsp soy sauce (replaces fish sauce)
1/2 tsp sugar
Stir together and enjoy. Makes a good salad dressing for mixed greens.

[b-man]

VIETNAMESE PORK WITH ORANGE JUICE AND CILANTRO


Ingredients:


2 1/2 lb. loin of pork, center cut, trimmed of most but not all the fat
20 small cloves garlic, peeled
Sea salt and freshly ground black pepper
1/3 C. chopped cilantro stalks
1 1/2 C. chicken broth
4 bay leaves
4 whole allspice

Sauce:

1 T. unsalted butter
1 T. fat skimmed from pan juices
3 green onions, trimmed and finely chopped, with most of the green parts
2 1/2 T. lime juice
1/2 tsp. dry mustard
Juice of 2 large oranges
1/4 C. finely chopped cilantro stalks

Preheat the oven to 350ºF and set the rack in the middle
of the oven.

Make 20 incisions all over the pork with the point of a
sharp knife and insert the cloves of garlic. Season the
meat with salt and pepper to taste. Set the meat on a rack
in a roasting pan and sprinkle the top thickly with the
1/3 cup chopped cilantro stalks. Put the broth, bay leaves
and allspice in the roasting pan, and cover the pan tightly
with foil so that no steam will escape.

Cook the meat until it is very tender but not falling apart, so
that you can slice it easily - about 3 1/2 to 4 hours. Set
the meat aside on a warm dish for about 15 minutes. Slice
the meat, cover with foil and keep warm in the oven.

Meanwhile, degrease the broth. Put the butter and
1 tablespoon of the skimmed fat in a saucepan and heat.
Add the onions and 1 tablespoon of the lime juice and fry
gently until soft. Add the remaining 1 1/2 tablespoons lime
juice plus the skimmed pan juices (be sure to scrape the
bottom of the pan well for all the scraps adhering to it),
cover the pan and cook the sauce for about 5 minutes. Add
the mustard, orange juice and the 1/4 cup chopped cilantro
stalks. Cook, uncovered, for about 4 minutes longer. Pour
some of the sauce over the meat and pass the rest in a
separate dish.

Makes 5-6 servings.

B-man

[b-man]

ASIAN GINGER STEAKS


Ingredients:

4 beef chuck eye steaks, cut 3/4 to 1 inch thick (about 6 oz. each)

Marinade

1/2 C. sweet & tangy steak sauce
1 T. chopped fresh ginger
1 T. soy sauce
2 cloves garlic, minced
1/4 to 1/2 tsp. crushed red pepper

Combine marinade ingredients in small bowl. Place steaks and
marinade in food-safe plastic bag; turn steaks to coat. Close bag
securely and marinate in refrigerator 1 hour.

Remove steaks from marinade; discard marinade. Place steaks
on grid over medium, ash-covered coals. Grill, uncovered, 14 to
18 minutes for medium rare to medium doneness, turning
occasionally.

Makes 4 servings.

B-man

[b-man]

SPICY THAI PASTA SALAD


Ingredients:

1 (12 to 16 oz.) pkg. angel hair pasta
2 T. sesame oil or more
6 T. honey
5 T. soy sauce
1/4 C. oil
2 T. crushed red pepper
1/4 C. fresh cilantro, chopped
1/4 C. chopped green onions
1/2 C. peanuts

Cook noodles to al dente. Mix all liquid ingredients in measuring
cup. Pour over noodles. Mix in with cilantro, green onions, peanuts
and red peppers before serving.

B-man

[b-man]

ASIAN HONEY-TEA GRILLED SHRIMP


Ingredients:

1 C. double-strength brewed orange spice tea, cooled
1/4 C. honey
1/4 C. rice vinegar
1/4 C. soy sauce
1 T. finely chopped fresh ginger
1/2 tsp. freshly ground black pepper
11/2 lb. medium shrimp, peeled, deveined
Salt
2 green onions, thinly sliced

In a sturdy, resealable plastic bag, combine tea, honey, vinegar,
soy sauce, ginger and pepper to make a marinade. Remove
1/2 cup marinade and set aside for dipping sauce. Add shrimp to
marinade remaining in plastic bag, turning to coat. Close bag
securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp
onto 8 skewers, dividing evenly. Grill over medium-hot coals or in
grill pan 4 to 6 minutes or until shrimp turn pink and are just firm
to the touch, turning once. Season with salt to taste.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup
marinade in a small saucepan. Bring to a boil over medium-high
heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green
onions.

Yields 4 servings.

Calories: 202; Protein: 35 grams; Total fat: 3 grams;
Cholesterol: 259 mg; Sodium: 511 mg; Carbohydrate: 7 grams


B-man

[b-man]

MANDARIN PANCAKES WITH MU SHU TOFU FILLING


Ingredients:

2 C. all-purpose flour
Pinch of salt
3/4 C. boiling water
3 T. dark sesame oil

Toss flour and salt in bowl; gradually add boiling water,
stirring until dough clumps. Turn out onto floured work surface
and knead until dough is springy and no longer sticky (about
5 minutes). Cover with plastic film; set aside 30 minutes.

Divide dough in half; cover half with towel. Roll the other half
into a 1/4-inch-thick sheet. Cut out 8 rounds, each 2 1/2 to
3 inches in diameter. Lightly brush 1 round with oil; top with
an unoiled round. Roll the double pancake into a 7-inch circle
about 1/8 inch thick; cover with towel and set aside. Repeat
with remaining rounds. Then repeat with remaining half of dough.

Heat heavy skillet over medium-low heat. Place 1 double
pancake in skillet; cook on both sides until blisters form
(about 45 seconds per side). Remove from pan; while warm,
peel apart to make 2 thin pancakes. Place in basket steamer;
steam over medium-high heat for 2 minutes. Fill, and serve hot.

Mu Shu Tofu Filling

1 tsp. peanut oil
1 C. grated carrot
2 C. firm tofu, cut into small chunks
2 green onions, cut into diagonal slices
2 T. grated fresh ginger
2 T. dry sherry
1/2 tsp. honey
2 T. vegetable broth or water
Bottled peanut sauce

In a wok or skillet, heat peanut oil; sauté carrots and tofu for
3 minutes, stirring constantly. Add green onions, ginger, sherry,
honey and broth; increase heat until mixture starts to bubble.

Cook, uncovered, until most of the liquid has evaporated.

Use about 2 tablespoons filling per pancake. Serve with peanut
sauce.

B-man

[b-man]

PHO (VIETNAMESE BEEF SOUP)


Yield: 3 Servings

Ingredients:

4 lb. beef shin with bones or 2 medium oxtails, cut up. 1 medium onion, unpeeled
5 slices fresh ginger
1 piece star anise
1 tsp. salt
2 1/2 T. Chinese fish sauce
1 bundle medium Chinese vermicelli
Boiling water
1/2 lb. leftover cooked sirloin (or beef tenderloin or eye chuck), thinly sliced)
3 scallions, chopped
Fresh cilantro sprigs
Pepper
Fresh chiles, sliced

Boil beef (with bones) or oxtails in 3 quarts cold water. Skim off
foam and fat. Cover and simmer for 4 hours.

Broil onion until flesh is soft, turning often. Peel. Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering.
Also just before beef broth finishes simmering, drop vermicelli
into a pot of boiling water.

Cook 8 minutes, remove from water, rinse in cold water, and drain. Divide vermicelli into three equal portions and place in 3 individual serving bowls.

Divide beef into 3 equal portions and place on top of vermicelli in the bowls.

Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs.

Strain broth, reserving beef and flavorings. Pour one cup broth
over contents of each bowl. Sprinkle with pepper and chiles.

Serve immediately. Reserved beef, flavorings, and extra broth
can be eaten separately.

B-man

[b-man]

VIETNAMESE STIR FRY


Ingredients:

2 lb. pork tenderloin
2 lemongrass stalks
2 T. dark brown sugar
1 T. peppercorns
2 T. fish sauce
2 T. sesame oil
6 garlic cloves
2 T. vegetable oil, divided
6 T. oyster sauce
1 T. honey
1 T. dark soy sauce
2 T. sake

Cut pork into 2-inch slices.

Chop lemongrass into 2-inch pieces and crush with mallet. Be
sure they stay intact. After marinating you will remove these.

Combine garlic, brown sugar and peppercorns and crush to
make a paste.

Add veggie oil, sake, fish sauce and 1 tablespoon sesame oil.
Add the lemongrass.

Pour this marinade over the pork and marinate overnight.

Heat 1 tablespoon oil in wok.

Stir fry pork until done.

Prepare the finishing sauce by combining the oyster sauce,
1 tablespoon sesame oil, 1 tablespoon honey and 1 tablespoon
soy sauce. Add to wok and heat through.

Serve over rice.

B-man

[b-man]

GRILLED EGGPLANT WITH SOY SAUCE (Vietnamese Vegetarian Version)

Ingredients:

2 Asian eggplants (long and thin, but not baby eggplants)
4 scallions, minced
2 T. peanut oil
4 tsp. soy sauce
1/2 tsp. fish sauce

Prick the eggplants in several places with a fork, then grill over a
charcoal or gas grill for about 20 minutes or until the flesh is soft
but before the skin burns. Remove them from the grill.

When they are cool enough to handle, peel them and cut them in
half lengthwise. Put the scallions into a bowl. Heat the oil in a pan
until very hot, then pour it over the scallions. Drain them
immediately. Sprinkle the scallions over the eggplants, then gently
pour the soy and fish sauces on top.

B-man

[b-man]

CRAB NOODLE SOUP (Vietnamese)

In Vietnam and in many Vietnamese restaurants, this soup is
served with the crab ground almost to a powder or even in patties.

Serves 4 as a complete meal.

Ingredients:

8 shallots, thinly sliced
2 T. peanut oil
3 C. flaked crabmeat
6 tomatoes, chopped
2 T. fish sauce
1 tsp. sugar
1 tsp. sea salt
1 lb. rice vermicelli, cooked
1/2 head lettuce, finely shredded (Romaine is preferable to iceberg)
1 C. mung bean sprouts
2 limes, quartered

Heat a large heavy pan over medium-high heat. Sauté the
shallots in the hot oil until soft. Add the crabmeat, tomatoes,
fish sauce, sugar and salt. Pour in 5 cups of water. Bring to
a boil, and then simmer for about 30 minutes.

To serve, divide the vermicelli among 4 large individual bowls.
Ladle the soup over the noodles, and top each serving with a
handful of lettuce and bean sprouts and squeezes of lime juice.


B-man

[b-man]

VIETNAMESE BANANA FRITTERS


Ingredients:

6 T. all-purpose flour
2 T. sugar
1 egg, beaten
1/4 C. milk
5 small, firm bananas
Peanut oil (for frying)

Mix together the flour, sugar, egg, and milk to make a smooth,
paste-like batter. Let rest for one hour.

Peel the bananas and slice each one in half lengthwise, then
across into chunks about three inches long. Dip the banana
pieces into the batter and shallow fry in hot oil for a few minutes
or until golden brown all over. Drain quickly on a wire rack or
paper towel, and serve warm. If you like, serve them with
confectioners' sugar or honey for extra sweetness.


B-man

[b-man]

EDAMAME

Just when you thought you knew everything about soy, the buzz
now is edamame (eh-dah-MAM-meh), the variety of soybean
raised to be eaten fresh. Edamame is featured in popular
Asian-style restaurants. Commonly eaten by heating them slightly,
opening the pods and popping the peas in your mouth, edamame
is a good source of vitamin A, calcium and iron. Watch for these
ready-to-eat soybeans (shelled) in supermarkets. Use them in
soups, salads and stir-fries.

*******
ROASTED EDAMAME


Ingredients:

2 tsp. olive or vegetable oil
1/4 tsp. dried basil, crushed
1/2 tsp. chili powder
1/4 tsp. onion salt
1/4 tsp. ground cumin
1/8 tsp. paprika
1/8 tsp. black pepper
1 (10 oz.) pkg. ready-to-eat soybeans (edamame)

Preheat oven to 375ºF.

In small bowl, stir together oil, basil, chili powder, onion salt,
cumin, paprika and black pepper. Drizzle mixture over soybeans
and toss to coat well. Arrange beans in a single layer in a shallow
baking dish.

Roast, uncovered, for 12 to 15 minutes, stirring once, until
soybeans begin to brown. Serve hot as a vegetable side dish or
cooled as a snack. Refrigerate any leftovers.

Yields 2 to 3 servings.

B-man

[b-man]

ASPARAGUS CRAB SOUP (Sup Mang Tay Cua)


The French introduced asparagus to the Vietnamese, who
promptly incorporated this classic vegetable into their cuisine.
The Vietnamese word for asparagus is "Western bamboo," due to
its resemblance to bamboo shoots. Asparagus is universally
popular throughout Vietnam. This light, tasty dish will delight your
family as well.

Ingredients:

2 1/2 qt. water
2 lb. pork bones
2 tsp. salt
1 T. fish sauce (nuoc mam)
1 tsp. vegetable oil
1 clove garlic, chopped
2 shallots or 2 scallions (white part), chopped
1/2 lb. crab meat, fresh, frozen, or canned
1/4 tsp. freshly ground black pepper
2 tsp. cornstarch dissolved in 2 T. water
1 egg
1 (15 oz.) can white asparagus, undrained
1/4 C. chopped fresh coriander (Chinese parsley)
1/4 C. chopped scallion greens

Bring water to a boil and put the pork bones in. Remove the scum,
then cover and continue to boil the bones for 1 hour. Remove the
bones from the stock and discard. Add the salt and the fish sauce
to the stock.

Heat the oil and add the chopped garlic and shallots; add the crab
meat and fry for 5 minutes over high heat. Sprinkle with
1/8 teaspoon of black pepper, stirring constantly, then add the
crab meat mixture to the soup and bring to a boil. Add the
cornstarch and water mixture and stir for a few minutes.

Break the egg open and drop it into the actively boiling soup
while stirring. Cook, still stirring, for about 2 minutes, then drop
in the asparagus, along with the liquid from the can and the rest
of the black pepper. Continue to cook until the asparagus is
heated through. Sprinkle the coriander and scallion green over
the soup before serving.

Makes 6 to 8 servings.

B-man

[b-man]

VIETNAMESE BANANA CAKE WITH CASHEWS (Chuoi Nuong)



Ingredients:

3 eggs
1 C. granulated sugar
3/4 C. cream
1 1/2 C. all-purpose flour
4 lb. very ripe bananas
1 C. coarsely chopped fresh cashews
1 C. grated fresh coconut

Preheat oven to 350 - 375ºF. Grease 2 (8-inch) pans and dust
with flour, shaking out any excess.

Beat eggs and sugar together with an electric mixer until mixture
is thick and pale. Use a fairly low speed. Pour cream into bowl and
beat for a few seconds longer, just to mix. Sift flour, add to bowl,
and stir with a wooden spoon. Peel bananas and smash with the
flat side of a chopper, but do not mash. Add to batter with nuts and
coconut. Stir only until all ingredients are combined. Divide batter
between the two pans. Bake for 1 hour, or until top is golden brown.

Serve warm or cold. This is a very solid, pudding-like but flavorsome cake.

B-man

[b-man]

VIETNAMESE PORK WITH ORANGE JUICE AND CILANTRO


Ingredients:

2 1/2 lb. loin of pork, center cut, trimmed of most, but not all the fat
20 small cloves garlic, peeled
Sea salt and freshly ground black pepper
1/3 C. chopped cilantro stalks
1 1/2 C. chicken broth
4 bay leaves
4 whole allspice

SAUCE

1 T. unsalted butter
1 T. fat skimmed from the pan juices
3 green onions, trimmed and finely chopped, with most of the green parts
2 1/2 T. lime juice
1/2 tsp. dry mustard
Juice of 2 large oranges
1/4 C. finely chopped cilantro stalks

Preheat the oven to 350ºF and set the rack in the middle of the
oven.

Make 20 incisions all over the pork with the point of a sharp knife
and insert the cloves of garlic. Season the meat with salt and
pepper to taste. Set the meat on a rack in a roasting pan and
sprinkle the top thickly with the 1/3 cup chopped cilantro stalks.
Put the broth, bay leaves and allspice in the roasting pan, and
cover the pan tightly with foil so that no steam will escape.

Cook the meat until it is very tender but not falling apart, so that
you can slice it easily - about 3 1/2 to 4 hours. Set the meat
aside on a warm dish for about 15 minutes. Slice the meat, cover
with foil and keep warm in the oven.

Meanwhile, degrease the broth. Put the butter and 1 tablespoon
of the skimmed fat in a saucepan and heat. Add the onions and
1 tablespoon of the lime juice and fry gently until soft. Add the
remaining 1 1/2 tablespoons lime juice plus the skimmed pan
juices (be sure to scrape the bottom of the pan well for all the
scraps adhering to it), cover the pan and cook the sauce for
about 5 minutes. Add the mustard, orange juice and the 1/4 cup
chopped cilantro stalks. Cook, uncovered, for about 4 minutes
longer. Pour some of the sauce over the meat and pass the rest
in a separate dish.

Makes 5-6 servings.

B-man

[b-man]

CARAMEL SHRIMP (Vietnamese)


Ingredients:

1 1/2 lb. medium shrimp, peeled and deveined
2 T. oyster sauce
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. flour
3 T. vegetable oil
3 cloves garlic, minced
1/2 C. water
2 T. sugar
4 scallions (white part only), chopped
1 small onion, chopped
1 fresh red chile pepper, thinly sliced (optional
Freshly-ground black pepper, to taste
1 lime
Sprigs of cilantro (optional garnish)

In a large bowl, combine the shrimp with the oyster sauce, salt,
cayenne pepper and flour. Set aside to marinate for 5 to
10 minutes.

In a large skillet or wok over medium heat, heat the oil. Add the
garlic and cook until golden brown. Transfer the shrimp to the pan,
discarding the marinade. Cook the shrimp, stirring occasionally,
until they begin to turn pink. Add the water and sugar and simmer
for 3 minutes. Add the scallions and onion and stir-fry for
2 minutes. Add the chile pepper, if desired, and black pepper to
taste. Squeeze the lime juice over the top of the shrimp and
transfer the mixture to a platter.

Garnish with cilantro, if desired. Serve immediately.

Makes 4 to 6 servings.

B-man

[b-man]

AROMATIC CHICKEN CURRY (Vietnamese)


Ingredients:


2 medium-size potatoes, cut into chunks
4 T. peanut oil
8 shallots, minced
4 stalks fresh lemon grass, minced
3 garlic cloves, minced
2 fresh hot red chiles, minced
2 T. best-quality curry powder
1 lb. skinless, boneless chicken breasts, chopped into bite-size pieces
1 tsp. sea salt or 1 tsp. fish sauce
1 (14-oz.) can coconut milk
1 (14-oz.) can chicken broth
Fresh basil leaves

Fry the potato chunks in the oil until nicely browned, then drain
them on paper towels. Add the shallots, lemon grass, and all of
the spices to the pan, and stir-fry for a few minutes. Add the
chicken and cook, stirring, until it is opaque. Add the potatoes,
salt, coconut milk and chicken stock. Bring to a boil and then
simmer gently for about 30 minutes.

Garnish with basil leaves before serving in bowls with rice.

B-man

[b-man]

SPICY CHICKEN WITH THAI BASIL


Ingredients:

8 oz. thinly sliced chicken
2 oz. fresh chopped Thai basil leaves
Fish sauce to taste
3 oz. sliced white onions
3 oz. sliced bell peppers
1 1/2 oz. chili sauce

Heat and season your wok. Add the chicken first. Cook for
30 Seconds. Next, add the vegetables along with the Thai basil;
cook for another 45 seconds.

Season with the chili sauce and fish sauce. Deglaze the wok with
3 ounces of stock and serve.

B-man

[b-man]

THAI STYLE PORK TENDERLOIN WITH SPICY PEANUT SAUCE


Ingredients:
2 pork tenderloins (approx. 3/4 lb. each)

Marinade:

1/4 C. soy sauce
1/4 C. orange juice
3 T. sherry
2 T. rice wine vinegar (apple cider vinegar will do)
2 T. sugar
3 T. peanut butter
2 tsp. garlic (crushed or chopped)
1 tsp. ginger (fresh grated is best, peel brown skin and slice thin)
1/8 tsp. crushed red pepper (careful! a little goes a long way)

Sauce:

1/2 C. chicken stock (broth)
2 tsp. cornstarch (mix with 3 T. cold water)

Put all marinade ingredients together in a large sealable container.
Whisk together until peanut butter is only slightly lumpy. Place
tenderloins on top and seal. Turn container over to coat all sides
of tenderloin. This can be stored in your fridge for up to 2 days
before cooking.

When ready to cook - Preheat oven to 375°F. Lift tenderloins out
of marinade and place on a baking tray (cookie sheet with sides).
Reserve marinade. Allow for at least 1" between tenderloins. Cook
for 15 to 20 minutes. They are done when a meat thermometer
(inserted into the thickest part) reaches a temperature of 165°F.
Cover with foil until ready to slice.

Place reserved marinade into medium saucepan and bring to a
boil. While boiling, skim all foam that comes to top. After marinade
has boiled for 5 minutes, reduce heat and add other sauce
ingredients. The sauce will thicken with the addition of cornstarch
mixture so add it last, slowly, and stirring constantly. Bring to a boil
once more, stirring constantly. (When looking for a desired
consistency on the thickness of the sauce, we want to coat the
plate not glob it on.)

Strain the sauce through a mesh strainer to catch all chunky stuff
like garlic and ginger. Keep finished sauce warm until ready to
serve.

Slice meat on angle about 3/4 inch thick; you'll end up with
medallions of tenderloin.

B-man

[b-man]

JAPANESE GINGER DRESSING

Often in Japanese restaurants this dressing is served over finely
shredded cabbage along with the lettuce and other salad
ingredients. It is delicious.

Ingredients:

1/2 oz. ginger root
1/4 medium onion, cut into quarters
3/4 C. vegetable oil
1/4 C. vinegar
1/2 C. soy sauce
1 tsp. tomato paste
1/8 lemon, juiced
1 tsp. minced garlic
1/2 C. water

Soak ginger root in cold water for a few minutes before removing
outer skin. Remove skin and cut in chunks. Combine all ingredients
in food processor with steel blade and blend until smooth.
Refrigerate.

B-man

[b-man]

THAI SHRIMP PASTA


Ingredients:

2 oz. pepper mix
2 oz. scallions
2 oz. carrots
2 oz. bok choy
12 leaves Cilantro
2 oz. cashews
3 oz. ladle spicy Garlic Ginger Sauce
Angel hair pasta
Sprinkle of black sesame seeds
1 T. scallions

Heat sauté pan on the stove. Sauté a portion of marinated shrimp
for 2-3 minutes until cooked, shrimp will turn a light pink color. Do
not add extra oil while sautéing shrimp, as shrimp have enough oil
in the marinade. Add the pepper mix, scallions, carrots, bok choy,
cilantro and cashews. Sauté for 30 seconds.

Add spicy garlic ginger sauce and at the same time heat the
noodles in the microwave for 45 seconds. Add the noodles to the
shrimp, veggies and sauce. Toss well to mix all ingredients with
the pasta and to heat through. Place into large pasta bowl and top
with black sesame seeds and scallions.

B-man

[b-man]

THAI NOODLE SALAD


Makes 6 servings

Ingredients:

Salad:

8 C. cooked thin spaghetti [or thin Asian noodles if desired]
2 C. shredded carrots (comes in prepared packages in the produce dept.)
1 cucumber, peeled and halved lengthwise, seeded and sliced thinly
1/3 C. chopped scallions
1 red or green bell pepper, cut into fine julienne strips

Dressing:

6 T. regular or reduced fat smooth peanut butter
4 T. lite soy sauce
3 cloves garlic
2 T. maple syrup
1 1/2 grated fresh ginger root
3 T. sake or sherry (if you don't want to use alcohol, add more broth)
3 tsp. Asian sesame oil
3 T. lemon juice
1/4 to 1/2 tsp. chile powder [to taste]
1/3 C. regular or lower sodium chicken broth

For garnish:

1/4 C. coarsely chopped peanuts
2 scallions, sliced thinly


Toss together all the salad ingredients in a large serving bowl.

Place all the dressing ingredients in a food processor or blender
and blend until smooth and lightly thickened.

Add the dressing to the noodle mixture and toss. Store in
refrigerator, and remember to sprinkle the top with scallions and
coarsely chopped peanuts if desired.

Add hot pepper flakes to taste if you would like. The original recipe
didn't call for it, but most of my tasters sprinkled some over the top
and loved it.

B-man

[b-man]

THAI TENDERLOINS



Yield: 4Â{omitted}6 servings

Ingredients:

2 pork tenderloins
1 tsp. (5 ml) hot pepper sauce
1/4 C. (50 lm) orange juice
Grated rind of 1 orange
1/4 C. (50 lm) chopped cilantro
2 cloves garlic, minced
3 T. (45 lm) brown sugar
2 T. (25 lm) each: soy sauce, peanut butter
2 tsp. (10 lm) grated ginger root
1/2 C. (125 lm) chicken broth

Place pork tenderloins in a plastic bag set in a bowl. Combine
remaining ingredients except chicken broth. Spoon over pork;
close bag. Marinate 4 to 24 hours in refrigerator.

Remove pork from bag, reserving marinade. Place tenderloins on
foil lined baking dish or cookie sheet. Roast at 375°F (190°C) for
30 to 35 minutes. Meanwhile, combine reserved marinade with
chicken broth. Boil 3 to 4 minutes. Slice tenderloins; spoon sauce
over before serving.

B-man

[b-man]

THAI SAUCE



Makes 1 1/2 cups for dip or 2 cups as dressing

Ingredients:

3/8 C. chunky peanut butter
1/4 C. salad oil (for dip) or 1/2 C. + 2 T. salad oil (for dressing)
1/2 C. soy sauce
1/2 C. sugar
8 tsp. white wine vinegar
2 tsp. sesame oil
2 tsp. cayenne pepper
1/4 C. green onion, chopped
Dash coriander
2 T. cilantro, chopped

Blend peanut butter and salad oil in blender using the 1/4 cup oil
if making a dip, or the 1/2 cup plus 2 tablespoons oil if making a
dressing. Add remaining ingredients and whirl until well blended.
Refrigerate.

To serve: Serve with vegetables such as baby carrots, cut-up
jicama and broccoli florets.

B-man

[b-man]

THAI SWEET AND SOUR PORK


Ingredients:

2 T. vegetable oil
12 oz. pork tenderloin, thinly sliced
1 small red onion, very thinly sliced
4 cloves garlic, crushed
1 red bell pepper, seeded and diced
3 large ripe plum tomatoes, quartered and thinly sliced
1/2 English cucumber, julienned crosswise
1 C. diced fresh pineapple
2 T. fish sauce
1 T. granulated sugar
2 whole scallions, finely sliced
Freshly ground black pepper to taste
Chopped fresh cilantro for garnish
Lime quarters for garnish
Minced hot chiles for garnish.

Heat oil in large nonstick pan over medium-high heat. Sauté
onions until they soften and color. Add pork and brown quickly.
Stir in garlic and sauté 30 seconds. Add red pepper and sauté
until it begins to soften. Add tomatoes, cucumber and pineapple
and cook a minute or two.

Lower heat and add fish sauce, sugar, scallions and black pepper. Stir well. If mixture seems too thick, add a little water. Sprinkle with cilantro.

Serve with lime quarters and chiles.

Yields 2 servings.

B-man

[b-man]

PAD THAI


Ingredients:

12 jumbo shrimp
3 oz. dry rice noodle (3 - 5 mm)
2 oz. fresh bean sprouts
1 oz. chopped (1") green onion
Fish sauce to taste
3 oz. oyster sauce
3 vinegar
2 T. sugar
2 T. preserved turnip
2 T. crushed peanuts
1 T. paprika
2 large eggs
1 tsp. red chili (if you like it HOT)
1/2 lemon

Presoak the noodles for at least 30 minutes in room temperature
water. They should be soft yet firm. Heat and season the wok.
Add the shrimp and grill for 90 seconds. Add the eggs. When the
eggs are not quite finished, add the noodles, sugar, peanuts,
turnips and paprika.

Stir fry for approximately 45 seconds or until all ingredients are
mixed together and the noodles are wilted. Add the fish sauce,
oyster sauce and vinegar. Follow with the bean sprouts, green
onions and red chili. Stir fry quickly ensuring everything in mixed
together. If you like wet noodle dishes, deglaze with 5 ounces
water stock. If you like firmer dry noodles, deglaze with only
2 ounces water stock.

Place on serving plate and garnish with more bean sprouts and
a lemon wedge.

B-man

[b-man]

CHICKEN COCONUT SOUP (Kai Tom Kha)


This soup is so wonderful: rich, satisfying, creamy and hot. It
must be the National soup of Thailand!

(Yield: 3 Servings)

Ingredients:

1 lb. boneless chicken breast (sliced into thin 1 1/2 -inch strips)
3 T. Tom Kha Paste
1 can (13.5 Fl.) coconut milk
1 can (15 oz) straw mushroom, drained
1 stalk lemon glass (cut into 2 inches long)
1 stalk galangal (sliced thinly into 1-inch stripes)
2 tsp. fish sauce
1/2 tsp. sugar
3 tsp. lime juice
1 C. water
2 sprigs cilantro
6 red hot chile peppers, cut in half lengthwise [adjust amount to taste]

Trim the base of the mushroom stalks, rinse in cold water, dry
them with towel paper, then cut in half lengthwise.

Boil 1 can of coconut milk with 1 cup of water. Add Tom Kha
Paste, lemon glass, galangal; stir well. Reduce heat to
medium-low; add chicken and cook for 3 minutes.

Add straw mushroom and cook for 30 seconds. Turn the
heat off. Season with fish sauce, sugar, and lime juice.
Garnish with red hot chile peppers and some cilantro leaves.

Serve immediately.

B-man

[b-man]

THAI COCONUT LIME DIPPERS

Ingredients:

Dippers:

1 1/2 lb. pork tenderloin
Nonstick cooking spray
1 T. water
1 T. rice vinegar
1 T. low-sodium soy sauce
1 T. honey
2 C. sugar snap peas, trimmed

Fondue:

1 tsp. sesame oil
1 T. minced, peeled fresh ginger
3 garlic cloves, minced
1 (16-oz.) can chicken broth
1/4 C. all-purpose flour
1/4 C. water
1 C. coconut milk
1 tsp. grated lime zest
1/4 C. fresh lime juice
1 1/2 T. brown sugar
1/8 tsp. salt
1/8 tsp. crushed red pepper
3 C. hot cooked rice

Preheat oven to 425ºF.

To prepare the dippers, trim the fat from the pork. Spray a rack
that will fit in shallow roasting pan with nonstick cooking spray.
Place the pork on the rack. Line the bottom of roasting pan with
foil; place rack in the pan; set aside.

In a small bowl, combine the water, vinegar, soy sauce and
honey; brush the mixture over the pork. Insert a meat
thermometer into the thickest part of pork. Bake for 30 minutes
or until the thermometer registers 160ºF. Remove from oven,
let stand 5 minutes, then cut the pork into bite-size pieces.

Meanwhile, cook the sugar snap peas in boiling water for
1 minute or until crisp-tender. Drain and rinse with cold water.

To prepare the fondue, heat the sesame oil in a medium
saucepan over medium-high heat. Add the ginger and garlic and
sauté 30 seconds. Stir in the chicken broth, bring to a boil and
cook for 2 minutes. Remove mixture from heat.

Lightly spoon the flour into a dry measuring cup and level with a
knife. Combine the flour and water, stirring well with a whisk. Add
the flour mixture, coconut milk, lime zest, lime juice, brown sugar,
salt and crushed red pepper to the ginger mixture; cook over
medium heat 8 minutes or until slightly thick and bubbly, stirring
frequently. Pour into a fondue pot. Keep warm over low flame. Dip
pork and peas into fondue.

Spoon the rice into the fondue pot after the dippers are eaten.
Heat 1 minute and ladle into soup bowls. Yields 6 servings.

note: This fondue is really a two-course meal. After you've
dipped all the pork and snap peas, add rice to the pot. It will soak
up the flavor of the seasoned pork and create a delicious, soupy
side dish.

B-man

[b-man]

THAI SHRIMP SALAD


Ingredients:

3 C. water
1 lb. fresh or frozen shrimp in shell
2 T. sliced green onion
1 T. finely chopped lemon grass
3/4 tsp. chopped, seeded red chile pepper
1 clove garlic, minced
1 T. lemon juice
1 T. fish sauce
1 tsp. oil
Lettuce

In saucepan bring water to boil. Add shrimp and simmer for
2 to 3 minutes or until shrimp turn pink. Drain. Shell and devein.

In bowl combine green onion, lemon grass, chile pepper, garlic,
lemon juice and fish sauce. Add oil. Mix well. Add shrimp. Toss to
coat well. Cover and chill.

Toss again before serving. Serve on lettuce-lined plate.

Makes 3 or 4 servings.


B-man

[b-man]

THAI PORK WITH CELLOPHANE NOODLES



Ingredients:

3/4 C. cellophane noodles
5 T. stock
2 T. fermented black beans, rinsed and chopped
1 T. mirin (sweet rice vinegar)
2 tsp. cornstarch
1 clove garlic
1 thin slice ginger root
3/4 lb. lean pork, sliced paper thin
1 C. shredded spinach
1/4 C. chopped water chestnuts
1/4 C. slivered sweet red pepper

In a medium mixing bowl, cover the noodles with hot water and let
them soak for 20 minutes. Drain. Cut into 1-inch pieces with
scissors.

Combine 2 tablespoons of the stock with the beans, mirin and
cornstarch.

In a wok or large nonstick frying pan, cook the garlic and ginger
in the remaining stock for 1 minute over medium-high heat. Discard
the garlic and ginger. Stir-fry the pork and noodles for 3 minutes or
until pork is cooked through. Add the spinach, water chestnuts,
peppers and bean mixture. Toss to heat through. Serve
immediately.

Serves 4.


B-man

[b-man]

ASIAN HONEY-TEA GRILLED SHRIMP


Ingredients:

1 1/2 lb. medium shrimp, peeled, deveined
Salt
2 scallions, thinly sliced
1 C. brewed double-strength orange spice tea, cooled
1/4 C. honey
1/4 C. rice vinegar
1/4 C. soy sauce
1 T. peeled, finely chopped fresh ginger
1/2 tsp. freshly ground black pepper

In a plastic bag, combine tea, honey, vinegar, soy sauce, ginger
and pepper, to make marinade. Remove 1/2 cup marinade; set
aside for dipping sauce.

Add shrimp to marinade remaining in plastic bag, turning to coat.
Close bag securely and marinate in refrigerator 30 minutes or up
to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp
onto 8 skewers, dividing evenly. Grill over medium hot coals 4 to
6 minutes or until shrimp turn pink and are just firm to the touch,
turning once. Season with salt, to taste.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup
marinade in small saucepan. Bring to a boil over medium-high
heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green
onions.

Makes 4 servings.

Per serving: 202 cal., 35 g pro., 7 g carbo., 3 g fat; 259 mg chol.,
511 mg sodium

B-man

[b-man]

THAI BEEF RIBBONS


Ingredients:

1 lb. beef flank steak
1/3 C. teriyaki sauce
1 clove garlic, minced
1/4 tsp. crushed red pepper
1 T. finely chopped ginger root
1 T. vegetable oil
1 tsp. sesame seed, toasted

Soak thirty 6-inch bamboo skewers. Combine teriyaki sauce,
ginger root, oil, garlic and red pepper.

Cut steak across the grain into 1/4-inch thick slices; place slices in
plastic bag. Pour marinade over steak, turning to coat. Tie bag
securely and marinate 15 minutes.

Pour off marinade. Thread each slice onto a bamboo skewer.
Place ribbons on rack in broiler pan so surface of meat is 3 to
4 inches from heat. Broil 2 minutes on each side. Sprinkle with
sesame seed.

Makes 15 appetizer servings of 2 ribbons each.

Contains 64 calories per 2 ribbons.

B-man

[b-man]

BLACK THAI PORK


Ingredients:

4 boneless pork chops, cut into stir-fry strips
1 C. salsa or picante sauce
1/2 C. peanut butter
2 T. soy sauce
2 T. balsamic vinegar
1 T. molasses
1 T. water
1 T. chili powder
1/2 tsp. ground ginger
1/2 tsp. garlic salt
1/4 tsp. pepper
1 T. vegetable oil
1 T. sesame seed, toasted if desired
2 T. thinly sliced scallions
3 C. hot cooked cellophane noodles or rice

For sauce, in a medium saucepan combine salsa, peanut butter,
soy sauce, vinegar, molasses and water. Bring to boiling, stirring
often. Keep warm.

Meanwhile, in a plastic or paper bag combine chili powder, ginger,
garlic salt and pepper. Add pork strips; shake until pork is coated
with spice mixture.

In a large skillet heat vegetable oil over medium-high heat; cook
and stir pork strips for 2-3 minutes or until cooked through. Spoon
the sauce on to individual plates. Arrange the pork strips on top of
sauce. Sprinkle with sesame seed, then top with green onions.
Serve with noodles or rice.

B-man

[b-man]

THAI FRIED NOODLES


Ingredients:

1 lb. Thai rice noodles
10 medium size shrimp, shelled and cleaned
2 eggs
1 C. bean sprouts
1 T. coarsely ground peanuts
1 T. sugar
1 T. fish sauce
1 T. vinegar
1 tsp. minced garlic
1/2 C. vegetable oil

If dry noodles are used, soak them in warm water for 15 minutes,
then drain.

In a frying pan put all the oil, brown the garlic until light brown,
add the shrimp and cook until well done.

Add sugar, fish sauce, vinegar and stir together. Add eggs, break
in the yolk, then add noodles and fry until noodles turn orange.

Add the bean sprouts to the mixture and fry until bean sprouts are
cooked (about 1 to 2 minutes).


B-man

[b-man]

THAI EGG ROLLS

Ingredients:


1 whole chicken breast, deboned
1 small head cabbage
6 carrots
Egg roll wrappers
2 cloves garlic, minced
Soy sauce
Wesson oil
Salt and pepper
1 beaten egg

Dice the chicken breast. Shred cabbage and carrots.

Heat oil in large skillet, add minced garlic and few tablespoons
soy sauce plus salt and pepper. Stir-fry chicken approximately
10 minutes or until brown.

Remove chicken to paper towels to drain.

Stir-fry cabbage and carrots for a few minutes in same pan.
Remove vegetables to paper towels to drain.

Combine chicken with vegetables in egg roll wrappers. Use a
beaten egg to stick edges together. Deep fry in hot oil until
golden brown.

B-man

[b-man]

FRIED LUMPIA (FIlipino)

This is good with either pork or shrimp. Be sure to set aside enough time to prepare the rolls.

Ingredients:

1 lb. ground pork or chopped shrimp
1/4 C. chopped water chestnuts
1/2 C. finely chopped onions
1/4 C. minced fresh mushrooms
2 egg yolks
3 tsp. soy sauce
1/4 tsp. garlic salt, or to taste
Pepper, to taste
Vegetable oil
Fresh spring roll wrappers
Sweet and Sour Sauce with Apricots

Mix all of the filling ingredients in large bowl. To test the filling, fry a spoonful in a pan with a little oil, and taste to determine if seasonings need adjustment.

To roll, place wrapper in front of you with the corners turned so it forms a diamond rather than a square. Spoon 1 teaspoon of filling on the quarter of the wrapper nearest you and roll the point away from you and around the filling, folding in the sides and pinching them together as the filling rolls past them. As you complete the roll seal the edges with water. Repeat until all the wrappers and filling has been used up. Deep fry in oil until golden brown.

Serve hot with Sweet and Sour Sauce. Makes 50 rolls.

LUMPIA (Philippine Egg Rolls)

Wrappers (Doilies)

3 C. flour
5 C. water, less 2 T.
Salt, to taste

Filling

3/4 lb. ground pork or beef
5 oz. raw shrimp, chopped
1 small onion, chopped
1 (8 oz.) can water chestnuts, drained and finely chopped
1 (4 oz.) can bamboo shoots, drained and finely chopped
1/2 stalk celery, finely chopped
3 garlic cloves, finely chopped
1 small carrot, finely chopped
1 (16 oz.) can bean sprouts, drained
1/2 C. raisins, chopped
Salt and pepper, to taste
1 egg white, lightly beaten
Vegetable oil

Lumpia Sauce

2 C. pineapple juice
1 C. catsup
1/2 tsp. vinegar
1 T. brown sugar
1 tsp. hot pepper sauce
1/2-inch cube ginger, crushed
1/4 tsp. salt
1 T. cornstarch

To make wrappers, combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water.

Heat a 6-inch crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack wrappers on top of each other until each has cooled.

Before filling, cut off excess batter to make a perfect circle.

To make filling, cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp.

Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping teaspoon for each wrapper. Place filling near one side. Roll wrapper over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white.

Deep fry in vegetable oil heated to about 375°F until rolls are golden.

Drain thoroughly on paper towels and serve with sauce.

B-man

[echarest]

ASIAN POT STICKERS
1 tablespoon olive oil
1/4 cup julienned carrots
1/2 cup shredded Napa cabbage
1 cup crawfish tails
2 teaspoons minced shallots
1 teaspoon chopped garlic
1 tablespoon sesame oil
1 tablespoon cilantro leaves
1 tablespoon chopped peanuts
Salt and pepper
24 wonton wrappers
1 cup Ginger Soy Butter Sauce
Long chives

In a sauté pan, heat the olive oil. When the oil is hot, add the carrots,
cabbage and crawfish. Season with salt and pepper. Sauté the mixture for 2 minutes. Add the shallots and garlic and sauté for 1 minute. Remove from the heat and stir in the sesame oil, cilantro leaves, and peanuts. Season with salt and pepper. Bring a pot of salt water to a boil. Spoon a tablespoon of the filling in the center of each wonton wrapper. With water, slightly wet the edges of each wonton. Bring one corner of the wrapper to the other, forming a triangle, seal the edges tightly. Poach 1/2 of the wontons in the boiling water for 1 to 2 minutes, or until the wontons start to float. Remove from the water and drain. Bring the pot of water back to a boil and poach the remaining wontons. In a sauté pan, heat the 1 tablespoons of olive oil. When the oil is hot, carefully add 1/2 of the wontons, one at a time, and pan-fry the wontons for 1 minute and remove from the pan. Add the remaining oil and continue to pan-fry the remaining wontons. To assemble, spoon 1/4 cup of the sauce in the
center of each plate. Arrange 6 wontons in the center of the sauce. Garnish with long chives.
Yield: 4 appetizer servings

[echarest]

BEEF CHOW MEIN
This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton noodles for Chinese egg noodles — although they look similar, wonton noodles don't have the same rich texture.

8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)
1 (1/2-lb) piece flank steak
1/4 teaspoon sugar
1/4 teaspoon Asian sesame oil
2 tablespoons soy sauce
2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
2 tablespoons oyster sauce*
2 teaspoons cornstarch
1/4 teaspoon white pepper
1/2 cup reduced-sodium chicken broth
1/2 cup plus 2 tablespoons peanut or vegetable oil
1 teaspoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
3 scallions, cut into 2 1/2-inch pieces (1 cup)
5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)
6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets
Special equipment: a well-seasoned 14-inch wok (preferably flat-bottomed)

Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.

Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.

Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.

Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.

Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.

Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.

Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.

*Available at Uwajimaya (800-889-192.

Makes 4 main-course servings.
Gourmet
September 2005
Inspired by "Chop Suey Chow Mein," Louis Prima, 1953