The Shun Lee Cookbook - Michael Tong [77]
Chinese black vinegar, 7
Chinese broccoli, 2
Chinese cooking at home, 5–21
deep-frying, 19–20 “passing through,” 16–17
smoking, braising, and other methods, 20–21
steaming, 18–19
stir-frying, 17–18
Chinese cooking utensils, 2–14
Chinese noodles, 10
Chinese pantry, 1–11
Chinese preserved vegetable, 4
Chinese sausage, see sausage chow fun, chicken, 230–31
cilantro, 2–3
shrimp with, 60
cinnamon, 9
clams, steamed egg custard soup with, 79–80
coconut milk, 4
condiments and sauces,-9
corn, velvet, and chicken soup, 84
crab:
-meat with snow peas, 20–21
peppery, Dungeness, 23–24
soft-shelled, with black bean sauce, 128–29
soft-shelled, with ginger and scallions, 125–26
crepe with lotus paste, 250
curry(ies):
chicken with hot and sweet peppers, 135–36
Singapore-style rice noodles with, 241–43
D
dan-dan noodles, 233–34
deep-frying, 19–20
desserts, 247–53
almond “bean curd,” 248
chilled tapioca and fresh fruit soup, 249
crepe with lotus paste, 250
crispy fried apple, 253
dipping sauces:
for pan-fried pork dumplings, 36–37
for poached whole shrimp with ginger, scallion, and soy, 39
spicy, Sichuan boiled dumplings with, 47–49
for tea-smoked duck Sichuan-style, 158–61
drunken chicken, 55
duck:
braised, with vegetables, 53–55
sliced duckling with pickled ginger, 156–57
tea-smoked, Sichuan-style, 58–61
duck eggs, salty, 6
steamed pork patty with, 99
“duck” pie, vegetable, 27–28
duck soup, West Lake, 1–83
with dumplings, 83
Muscovy, 83
dumpling(s):
pan-fried pork, 36–37
Sichuan boiled, with spicy dipping sauce, 47–49
West Lake duck soup with, 83
wrappers, 10
Dungeness crab, peppery, 23–24
E
egg custard soup with clams, steamed, 79–80
eggplant:
with garlic sauce, 218–20
Sichuan, 62–63
eggs, duck, salty, 6
egg white and vegetable fried brown rice, 240
F
fish and shellfish, 87–129
crabmeat with snow peas, 20–21
crispy shrimp wrapped in soybean sheets, 29–30
Grand Marnier shrimp, 06–8
heavenly fish fillet, 88
hot and sour bouillabaisse, 3–75
Kung Pao shrimp, 109–10
Lake Tung Ting shrimp, 11–13
lobster Cantonese with black beans, 97–99
peppery Dungeness crab, 23–24
poached sea bass Cantonese, 91
poached whole shrimp with ginger, scallion, and soy, 39
salmon fillet with scallions, 92
sausage, shrimp, and chicken fried rice, 36–37
sautéed shrimp with peas, 16
seafood fried rice, 238–39
sesame shrimp toast, 0–41
shrimp with cilantro, 60
shrimp with garlic and scallions, 114–15
snow white lobster tail, 00–102
soft-shelled crabs with black bean sauce, 28–29
soft-shelled crabs with ginger and scallions, 25–26
steamed egg custard soup with clams, 79–80
steamed lobster with garlic over bean thread vermicelli, 103–5
steamed scallops with black bean sauce, 4–46
sweet-and-sour whole crispy red snapper, 5–96
yo-pao shrimp, 67
fish sauce, 7
five-spice powder, 9
fruit, fresh, and chilled tapioca soup, 249
G
galangal, 3
garlic:
grilled lamb rib chops with ginger and, 83–84
shrimp with scallions and, 14–15
steamed lobster with, over bean thread vermicelli, 03–5
garlic sauce:
broccoli with, 214–15
eggplant with, 218–20
shredded pork with, 196–97
General Tso’s chicken, see Chengdu chicken
ginger, 3
grilled lamb rib chops with garlic and, 183–85
pickled, sliced duckling with, 156–57
poached whole shrimp with scallion, soy and, 39
soft-shelled crabs with scallions and, 125–26
Grand Marnier shrimp, 06–8
green beans, dry sautéed, 17
H
hacked chicken, 56–57
Hangzhou braised pork, 85–86
heavenly fish fillet, 88
hoisin sauce, 8
hot and sour:
bouillabaisse, 73–75
cabbage, 58–59
soup, 71–72
hot bean sauce, 8
hot chili, see chili(es), hot
Hunan:
lamb with scallions, 81–82
steak kew, 172–73
I
ingredients, 1–11
canned, 4–5
condiments and sauces,-9
noodles and wrappers, 0–11
preserved, processed, and dried, 5–6
produce, 2–4
salted and cured meats,-7
sources for, 255
spices, flavorings, and colorings, 9–10
K
kitchen equipment, 12–14
Kung Pao chicken, 138–39
Kung Pao shrimp, 109–10
L
Lake Tung Ting shrimp,