The Shun Lee Cookbook - Michael Tong [72]
Makes 4 to 6 servings
Vegetable and Egg White Fried Brown Rice
4 tablespoons vegetable oil
4 large egg whites, beaten
⅓ cup peeled and diced onion
1 ⅓ cups bean sprouts
⅓ cup peeled and diced carrots
⅓ cup thawed frozen baby green peas
⅓ cup diced lettuce, such as Bibb
⅓ cup diced fresh mushrooms
⅓ cup diced canned baby corn
½ teaspoon salt
2 ½ cups cooked brown rice (see page 237), chilled or at room temperature
1 scallion, white and green parts trimmed and sliced into ½-inch pieces
Pinch of ground white pepper
1. Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil and heat until it shimmers. Add the egg whites and scramble until they are quite firm and not runny, about 10 to 15 seconds. Transfer the egg whites to a plate.
2. Return the wok to medium-high heat, and add the remaining 2 tablespoons oil. Add the onion and stir-fry until it is translucent, about 1 minute. Add the bean sprouts, carrots, peas, lettuce, mushrooms, baby corn, and salt. Stir-fry until the carrots are crisp-tender, about 2 minutes.
3. Add the rice, scrambled egg whites, scallion, and white pepper, and stir-fry until the rice is piping hot, about 3 minutes. Serve immediately.
THIS CHINESE-INSPIRED SINGAPOREAN DISH is wildly popular in the United States. Its charm lies in the delicate, light textures—the red ribbons of sweet bell pepper, the translucent bean sprouts, and the green of the slivered scallions against the pale yellow-tinted noodles—and the quiet surprise of the underlying spice. Makes 4 to 6 servings
Singapore-Style Rice Noodles with Curry
4 ounces thin rice sticks (dried rice flour noodles)
3 ounces boneless, skinless chicken breast, cut into pieces 1 ½ inches long and ⅛ inch thick
3 ounces small shrimp, peeled and deveined
½ large egg white
1 teaspoon cornstarch
1 teaspoon plus a pinch of salt
Vegetable oil, for passing through
½ onion, peeled and sliced ⅛ inch thick
1 scallion, white and green parts, trimmed and sliced diagonally into ½-inch pieces
½ medium red bell pepper, seeds and ribs discarded, cut into very thin 1 ½-inch-long strips
2 cups bean sprouts
1 ½ tablespoons curry powder
Pinch of ground white pepper
8 cilantro sprigs
1. Bring a medium saucepan of water to a boil over high heat. Add the rice sticks and remove from the heat. Let stand until the rice sticks soften, about 10 minutes. Drain them well in a colander.
2. Combine the chicken, shrimp, egg white, cornstarch, pinch of salt, and 2 teaspoons of water in a medium bowl. Mix well, and set aside.
3. Heat a large wok over high heat. Add enough oil to come 1 inch up the sides of the wok, and heat it to 300°F. Add the chicken and shrimp, and stir gently until they turn white, about 45 seconds. Using a wide wire-mesh strainer, transfer them to a colander to drain. Discard all but 4 tablespoons of the oil from the wok.
4. Return the wok with the oil to high heat. Add the onion and scallion, and stir-fry until the onion begins to soften, about 30 seconds. Add the bell pepper and bean sprouts, and stir-fry until the pepper is crisp-tender, about 30 seconds. Return the chicken and shrimp to the wok. Add the curry powder and stir-fry until the curry gives off its fragrance, about 15 seconds. Add the rice sticks, white pepper, and remaining 1 teaspoon salt. Stir-fry until the rice sticks are piping hot, about 1 ½ minutes. Garnish with the cilantro, and serve immediately.
A PILLOW OF GOLDEN PAN-FRIED NOODLES, crisp on the outside and tender within, topped with a saucy stir-fry, is one of the most wonderful Chinese dishes. To give them their special texture, the noodles are parcooked in a hot-water soak, drained, and then finished in a hot wok. Use this basic recipe as a springboard for adding your favorite ingredients. In the spirit of Yangzhou, the more the merrier. Makes 4 to 6 servings
Yangzhou Pan-Fried Noodles