Quick & Easy Chinese (30 page)
Read Quick & Easy Chinese Online
Authors: Nancie McDermott
To prepare the green beans, trim away the ends and pull off any strings. Chop the beans crosswise into 3-inch lengths.
Heat a wok or a large, deep skillet over high heat. Add the oil and swirl to coat the pan. Add the garlic and salt and toss until fragrant, about 15 seconds.
Scatter in the green beans and toss well until they are shiny and starting to brighten to a vivid green. Add the water, pouring it in around the sides of the pan, and toss well. Cook, tossing now and then, until the green beans are tender but still firm and the pan is almost dry.
Transfer to a serving plate and serve hot, warm, or at room temperature.
This simple home-style stir-fry has put bok choy on my weekly grocery list. Its bright white stalks and lush green leaves cook up into a remarkably delicious, pleasantly textured dish that tastes great with rice or noodles. Think of it as a delicious vegetable dish, a worthy companion to steak and baked potato, grilled salmon, or pasta tossed either with pesto, or with garlic and oil.
1¼ pounds bok choy
2 tablespoons vegetable oil
3 slices fresh ginger
2 teaspoons chopped garlic
1 teaspoon salt
¼ teaspoon sugar
2 tablespoons water
SERVES
4
Trim away and discard the bottom inch or so at the base of the bok choy, along with any tired outer leaves and stalks. Quarter the bok choy lengthwise, and then line up the spears. Cut crosswise into 2-inch lengths, and transfer the pieces to a large bowl. Tumble to loosen up all the leaves and pieces; you should have around 6 cups.
Heat a wok or a large, deep skillet over high heat. Add the oil and swirl to coat the pan.
Add the ginger, garlic, and salt and toss well. Scatter in the bok choy and toss well, until it is shiny and beginning to wilt, less than 1 minute.
Add the sugar and water and continue cooking, tossing now and then, until the leaves are vivid green and the stalks are tender but not limp, 1 to 2 minutes. Add a little more water if needed to prevent burning while cooking.
Transfer to a serving plate and serve hot or warm.
Also known as Chinese cabbage or celery cabbage, this long, plump member of the cabbage family cooks to a pleasing sweetness. Beloved in soups and braised dishes, it makes a delicious, quick stir-fry to accompany a rice-centered meal. If you like dried shrimp, soak a handful in warm water, chop them coarsely, and toss them in with the ginger for a salty accent to this quickly prepared vegetable dish.
1¼ pounds napa cabbage
2 tablespoons vegetable oil
3 slices fresh ginger
1 teaspoon chopped garlic
½ teaspoon salt
½ teaspoon sugar
1 tablespoon water
2 tablespoons chopped green onion
1 teaspoon Asian sesame oil
SERVES
4
If you have a small head of napa cabbage, trim away 2 inches from the base and any tired outer leaves. Halve it lengthwise and then cut crosswise into 2-inch lengths. Measure about 6 cups. (If you have a large, plump head, halve it lengthwise, and then trim away the base and outer leaves from one half only, reserving the rest for another use. Halve the trimmed half lengthwise, and then cut crosswise into 2-inch lengths to get 6 cups.)
Heat a wok or a large, deep skillet over high heat. Add the vegetable oil and swirl to coat the pan.
Add the ginger, garlic, and salt and toss well. Scatter in the napa cabbage and toss well, until it is shiny and beginning to wilt, less than 1 minute.
Add the sugar and water and continue cooking, tossing now and then, until the leaves have brightened in color and are tender but not limp, 1 to 2 minutes. Add a little more water if needed to prevent burning while cooking.
Add the green onion and sesame oil and toss well. Transfer to a serving plate and serve hot or warm.