The Shun Lee Cookbook - Michael Tong [76]
Finally, we appreciate the unwavering support of our families and friends, and we are especially grateful for the support of Shun Lee’s customers over the past forty years.
Sources
Shopping for Asian groceries has changed enormously in the last decade. While a city’s Chinatown is always a good place to purchase ingredients, there are also large Asian grocers in suburban areas, too, offering a full selection of fresh produce, meat, and seafood along with the typical selection of condiments and other non-perishables. A search on the Web or an inquiry at your local chamber of commerce should yield some information on a nearby store. Often markets that aren’t exclusively Chinese, such as Korean or Filipino stores, may have an extensive selection of Chinese ingredients.
Reliable Chinese markets in Manhattan with large inventories, including kitchenware like woks, steamers, and porcelain bowls, include:
Dynasty Supermarket
68 Elizabeth Street
New York, NY 10013
(212) 966-4943
Kam Man
200 Mott Street
New York, NY 10013
(212) 571-0330
Kam Kuo
7 Mott Street
New York, NY 10013
(212) 349-3097
For high-quality seafood, including fresh shrimp:
Centre Seafood
206 Centre Street
New York, NY 10013
(212) 966-6288
You can purchase nonperishable goods online at the websites below:
www.pacificrim-gourmet.com
www.asianfoodgrocer.com
www.asianwok.com
www.uwajimaya.com
Index
The pagination of this electronic edition does not match the edition from which it was created. To locate a specific passage, please use the search feature of your e-book reader.
A
agar-agar, 5
almond “bean curd,” 248
ants climbing a tree, 165–66
appetizers, cold, 51–67
bean curd salad, 52
drunken chicken, 55
hacked chicken, 56–57
hot and sour cabbage, 58–59
shrimp with cilantro, 60
Sichuan eggplant, 62–63
tangy spicy beef carpaccio, 64–65
yo-pao shrimp, 67
appetizers, hot, 23–49
barbecued spareribs, 24–25
chicken soong in lettuce wrap, 26–28
crispy shrimp wrapped in soybean sheets, 29–30
honey-glazed walnuts, 34
pan-fried pork dumplings, 36–37
poached whole shrimp with ginger, scallion, and soy, 39
scallion pancakes, 31–33
sesame shrimp toast, 40–41
Shanghai spring rolls, 42–43
Sichuan boiled dumplings with spicy dipping sauce, 7–49
steamed scallops with black bean sauce, 4–46
apple, crispy fried, 253
B
baby bok choy, 2
bamboo shoots:
canned or bucket-stored, 4
dried, 5
sautéed mushrooms with, 24
bean curd (tofu), 5
braised, with Chinese mushrooms, 211–12
fermented, 7
salad, 52
sheets, 10
(soybean) sheets, crispy shrimp wrapped in, 9–30
spicy, 225–26
bean threads, dried, 10
beef:
ants climbing a tree, 65–66
crispy orange, 169–71
Hunan steak kew, 172–73
red-cooked, short ribs, 174
shredded, with fresh hot peppers, 176–77
with sugar snap peas, 67–68
tangy spicy, carpaccio, 4–65
Beijing lamb stew, 178–79
black bean(s):
fermented, 7
lobster Cantonese with, 7–99
sauce, soft-shelled crabs with, 128–29
sauce, steamed scallops with, 44–46
blanching vegetables, 21
bouillabaisse, hot and sour, 73–75
braised dishes, 20–21
bean curd with Chinese
mushrooms, 211–12
duck with vegetables, 53–55
Hangzhou, pork, 185–86
broccoli:
with garlic sauce, 214–15
sliced chicken with, 149–50
broccoli, Chinese, 2
Buddha’s delight, 209–10
C
cabbage, see napa cabbage
Cantonese:
honeyed walnuts, 34
lobster with black beans, 7–99
poached sea bass, 91
carpaccio, tangy spicy beef, 4–65
Chengdu chicken, 133–34
chestnuts, 5
red-cooked chicken with, 43–45
chicken:
Chengdu, 133–34
chow fun, 230–31
curry, with hot and sweet peppers, 135–36
drunken, 55
hacked, 56–57
Kung Pao, 138–39
lemon, 141–42
red-cooked, with chestnuts, 43–45
salt-crusted, 146–48
sausage, and shrimp fried rice, 236–37
sliced, with broccoli, 49–50
slippery, 151–52
soong in lettuce wrap, 6–28
stock, 70
velvet, and corn soup, 84
Yunnan steamed, soup, 86
chili(es), hot, 2, 6
fresh, shredded beef with, 76–77
oil, 8
paste, 8
and sweet, curry