The Shun Lee Cookbook - Michael Tong [78]
lamb:
Beijing, stew, 178–79
grilled, rib chops with garlic and ginger, 183–84
Hunan, with scallions, 81–82
lemon chicken, 141–42
lemongrass, 3
lettuce wrap, chicken soong in, 26–28
lily buds, dried, 6
lily in the wood, 221–23
lion’s head with cabbage, 90–92
lobster:
Cantonese with black beans, 97–99
snow white, tail, 100–102
steamed, with garlic over bean thread vermicelli, 03–5
lotus paste, 4
crepe with, 250
lotus root, 3
M
meats, 163–206
ants climbing a tree, 65–66
baby ribs Wuxi-style, 189
barbecued spareribs, 4–25
beef with sugar snap peas, 67–68
Beijing lamb stew, 178–79
crispy orange beef, 69–71
grilled lamb rib chops with garlic and ginger, 83–84
Hangzhou braised pork, 85–86
Hunan lamb with scallions, 81–82
Hunan steak kew, 172–73
lion’s head with cabbage, 90–92
mu shu pork, 193–95
pan-fried pork dumplings, 6–37
red-cooked beef short ribs, 74
shredded beef with fresh hot peppers, 176–77
shredded pork with garlic sauce, 196–97
steamed baby ribs with rice flour, 200
steamed pork patty with (salty) duck eggs, 199
sweet-and-sour pork, 201–2
tangy spicy beef carpaccio, 4–65
twice-cooked pork, 205–6
mung bean flour noodles, 11
mushroom(s):
braised bean curd with Chinese, 211–12
sautéed, with bamboo
shoots, 224
Chinese dried black, 5
straw, 5
tree ears (black fungus, cloud ears), 6
mu shu pork, 193–95
N
napa cabbage, 3
hot and sour, 58–59
lion’s head with, 190–92
noodles, 10–11
chicken chow fun, 230–31
cold sesame, 235
dan-dan, 233–34
steamed lobster with garlic over bean thread vermicelli, 103–5
Yangzhou pan-fried, 44–46
O
orange beef, crispy, 169–71
oyster sauce, 8
P
pancakes, 11
scallion, 31–33
pan-fried dishes:
pork dumplings, 36–37
Yangzhou, noodles, 44–46
“passing through” technique, 6–17
peas, sautéed shrimp with, 16
peppers, see chili(es), hot pickling vegetables, 21
poached dishes:
sea bass Cantonese, 91
whole shrimp with ginger, scallion, and soy, 39
pork:
baby ribs Wuxi-style, 189
barbecued spareribs, 4–25
Hangzhou braised, 85–86
lion’s head with cabbage, 90–92
mu shu, 193–95
pan-fried, dumplings, 6–37
shredded, with garlic sauce, 196–97
steamed, patty with duck eggs, 199
steamed baby ribs with rice flour, 200
sweet-and-sour, 201–2
twice-cooked, 205–6
poultry, 131–61
braised duck with vegetables, 153–55
Chengdu chicken, 133–34
chicken chow fun, 230–31
chicken soong in lettuce
wrap, 26–28
curry chicken with hot and sweet peppers, 135–36
drunken chicken, 55
hacked chicken, 56–57
Kung Pao chicken, 38–39
lemon chicken, 141–42
red-cooked chicken with chestnuts, 143–45
salt-crusted chicken, 46–48
sausage, shrimp, and chicken fried rice, 36–37
sliced chicken with broccoli, 149–50
sliced duckling with pickled ginger, 156–57
slippery chicken, 151–52
tea-smoked duck Sichuanstyle, 158–61
velvet chicken and corn soup, 84
West Lake duck soup, 1–83
Yunnan steamed chicken soup, 86
R
red-cooked dishes: beef short ribs, 174
chicken with chestnuts, 43–45
red snapper, sweet-and-sour whole crispy, 95–96
rice:
dried, flour noodles, 10
fermented, 6
flour, steamed baby ribs with, 200
how to cook, 237
red, 9
sausage, shrimp, and chicken fried, 236–37
seafood fried, 238–39
Singapore-style, noodles with curry, 241–43
vegetable and egg white fried brown, 240
rice wine, 8
rock sugar, 9
ruey fah steam powder, 9
S
salads:
bean curd, 52
Buddha’s delight, 209–10
hot and sour cabbage, 8–59
salmon fillet with scallions, 2
salt-crusted chicken, 146–48
sauces:
barbecue, 7
fish, 7
ground bean, 7
hoisin, 8
hot bean, and hot chili bean with garlic, 8
oyster, 8
soy, 8–9
sauces, black bean:
soft-shelled crabs with, 28–29
steamed scallops with, 4–46
sauces, garlic:
broccoli with, 214–15
eggplant with, 218–20
shredded pork with, 96–97
sausage:
Chinese, 6
shrimp, and chicken fried rice, 236–37
sautéed dishes:
dry, green beans, 217
mushrooms with bamboo shoots, 224
shrimp with peas, 116
scallions:
Hunan lamb with, 81–82
pancakes, 31–33
poached whole shrimp with ginger, soy and, 39
salmon