The Shun Lee Cookbook - Michael Tong [79]
shrimp with garlic and, 14–15
soft-shelled crabs with ginger and, 125–26
scallops, steamed, with black bean sauce, 44–46
sea bass Cantonese, poached, 91
seafood fried rice, 238–39
sesame:
noodles, cold, 235
oil, Asian dark, 8
paste, 6
shrimp toast, 40–41
Shanghai:
spring rolls, 42–43
wonton soup, 76–78
shrimp:
with cilantro, 60
crispy, wrapped in soybean sheets, 29–30
with garlic and scallions, 14–15
Grand Marnier, 106–8
Kung Pao, 109–10
Lake Tung Ting, 111–13
poached whole, with ginger, scallion, and soy, 39
sausage, and chicken fried rice, 236–37
sautéed, with peas, 116
sesame, toast, 40–41
Sichuan, 118–19
yo-pao, 67
Sichuan:
boiled dumplings with spicy dipping sauce, 47–49
eggplant, 62–63
peppercorns, 9
shrimp, 118–19
-style tea-smoked duck, 58–61
Singapore-style rice noodles with curry, 241–43
slippery chicken, 151–52
Smithfield ham, 7
smoking foods, 20
snow peas, crabmeat with, 20–21
soups, 69–86
chicken stock, 70
chilled tapioca and fresh fruit, 249
hot and sour, 71–72
hot and sour bouillabaisse, 73–75
Shanghai wonton, 76–78
steamed egg custard, with clams, 79–80
velvet chicken and corn, 4
West Lake duck, 81–83
West Lake duck, with dumplings, 83
West Lake Muscovy duck, 83
Yunnan steamed chicken, 6
soy sauce, 8–9
poached whole shrimp with ginger, scallion and, 39
spices, flavorings, and colorings, 9–10
spring rolls:
Shanghai, 42–43
wrappers, 11
star anise, 9–10
steamed dishes, 18–19
baby ribs with rice flour, 00
egg custard soup with clams, 79–80
lobster with garlic over bean thread vermicelli, 03–5
pork patty with duck eggs, 99
scallops with black bean sauce, 44–46
Yunnan, chicken soup, 86
stew, Beijing lamb, 178–79
stir-frying, 17–18
stocks:
chicken, 70
for hot and sour bouillabaisse, 73–75
sugar snap peas, beef with, 67–68
sweet-and-sour:
pork, 201–2
whole crispy red snapper, 5–96
T
tapioca and fresh fruit soup, chilled, 249
taro, 3
tea, 25
tea-smoked duck Sichuanstyle, 158–61
Thai Kitchen tom yum hot and sour soup base, 10
toast, sesame shrimp, 40–41
tofu, see bean curd twice-cooked pork, 205–6
V
vegetables, 207–28
braised bean curd with Chinese mushroom, 211–12
braised duck with, 153–55
broccoli with garlic sauce, 14–15
Buddha’s delight, 09–10
dry sautéed green beans, 17
“duck” pie, 227–28
eggplant with garlic sauce, 18–20
and egg white fried brown rice, 240
lily in the wood, 221–23
preserved, 4
sautéed mushrooms with bamboo shoots, 224
spicy bean curd, 225–26
vinegar, Chinese black, 7
W
walnuts:
Cantonese honeyed, 34
honey-glazed, 34
water chestnut flour, 6
water chestnuts, 3–4
West Lake duck soup, 1–83
with dumplings, 83
Muscovy, 83
wine:
and Chinese food, 121
rice, 8
woks, 12–13
wonton(s):
skin wrappers, 11
soup, Shanghai, 76–78
wrappers and noodles, 0–11
Wuxi-style baby ribs, 189
Y
Yangzhou pan-fried noodles, 44–46
yo-pao shrimp, 67
Yunnan steamed chicken soup, 86
About the Author
MICHAEL TONG is the owner and executive chef of the popular Shun Lee West and Shun Lee Palace in New York City. In forty years, the Shun Lee restaurants have served about ten million people and have won two four-star ratings from the New York Times. Tong has appeared and cooked on the Late Show with David Letterman, and his restaurants have been reviewed in the New York Times, Time Out, Zagat Survey, New York magazine, and the Michelin Guide to New York City. For introducing Chinese culture to America, he has been honored by the China Institute in America, and was awarded the 2006 Ellis Island Medal of Honor. He lives in Manhattan.
ELAINE LOUIE is a staff member of the New York Times. She won the 1995 James Beard Journalism Award for a series of stories on ethnic foods in New York City that was published in the Times, and is the author or coauthor of twelve books on entertaining, design, and fashion. She lives in Manhattan.
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Copyright
THE SHUN LEE COOKBOOK. Copyright © 2007 by Michael Tong