Sweet and Sour Pork

Sweet and Sour Pork, originally uploaded by Sweet Sugarplums.

I usually make this with chicken breast, or sometimes use pork cubes that have been battered and fried. I tried it with some browned pork cubes, and it turned out okay. I only used half the meat and half the tofu, and it could have used more - next time I'll try 3/4 of a pound of each.

The recipe is adapted from Madame Wu's Art of Chinese Cooking,. Madame Wu's is a famous Chinese restaurant in Santa Monica, California which was frequented by movie stars and the like. The recipes are traditional Cantonese-style.

SWEET AND SOUR PORK

1 pound pork loin, cubed
1 pound firm tofu, cubed and drained
1 tablespoon cornstarch
1 tablespoon low sodium soy sauce
1 cup catsup. no salt added preferred
1/4 cup white vinegar
2 tablespoons sugar
1 1/3 cups pineapple juice
1 1/2 carrot, cubed
2/3 cup onion, cubed
1 1/3 cups green bell pepper, cubed
1 1/3 cups canned pineapple chunks (1 large can)
4 teaspoons cornstarch combined with 4 tablespoons water

Stir pork and tofu with cornstarch and soy sauce and let sit for 30 minutes.

Cook carrot in sherry or water until almost cooked. Add peppers and onions, add more liquid, and cover. Steam for 3 minutes until desired doneness is reached. Remove from pan.

Brown pork cubes, half batch at a time, and remove. Do the same with the tofu until browned . Return pork to the pan. Add vegetables and pineapple. Add sauce and heat to a boil.

Stir in cornstarch mixture until thickened.

If preferred, create a batter for the pork: Combine 1/2 cup of flour, 1/4 cup of cornstarch, 1/4 tsp baking powder, 1/4 tsp salt and 1 cup of water to make a smooth, thin batter. Dip chunks of pork in batter and deep-fry for 5-10 minutes.

Per Serving (non-battered): 283 Calories; 6g Fat (19.0% calories from fat); 17g Protein; 43g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 609mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Egg Flower Soup

Egg Flower Soup, originally uploaded by Sweet Sugarplums.

Jeff Smith, The Frugal Gourmet, focused on the role of food in preserving culture and family history. His PBS shows would entertain with stories of his travels and his colorful comments as he would cook.

I made the Chinese chicken broth he published in his book, The Frugal Gourmet Cooks Three Ancient Cuisines. He urged viewers to use half pork bones for a truly flavorful base for all sorts of Chinese soups. I'd suggest a trip to the Chinese market to buy the turnip ball for a truly authentic experience.

RICH CHINESE CHICKEN BROTH
Makes about 4 1/2 quarts

5 pounds chicken backs and necks, or use 2 1/2 pounds of chicken parts plus 2 1/2 pounds of pork neck bones
2 slices fresh ginger, each the size of a 25 cent piece
2 pieces Chinese preserved turnip or preserved radish, in balls,coarsely chopped and rinsed with fresh water

Place bones in a 12-quart stockpot and cover with water. Bring bones to barely a simmer without boiling. Foam and scum will form.

Drain the bones of the water and rinse with fresh water

Add 1 quart of water per pound of bones (5 quarts for 5 pounds of bones). Add ginger and dried turnip.

Bring to a simmer and cook for one hour, uncovered.

Chill overnight and remove layer of fat.

EGG FLOWER SOUP
Served 4

4 cups Chinese chicken broth
1 carrot, minced
1 green onion, sliced
2 eggs, beaten

Bring chicken broth to a boil with the carrot. Simmer for 10 minutes or until the carrot is tender.

Bring the broth back up to a low boil. Stir the broth with a spoon in a circular motion. While the broth is still moving, pour the egg in a steady stream. The egg will form strands (flowers). It's important that the broth is moving for the flowers to form.

Turn off heat and stir in green onion. Serve with soy sauce.

Broccoli Beef with Tofu

Broccoli Beef with Tofu, originally uploaded by Sweet Sugarplums.

Broccoli is my all-time favorite vegetable. I can eat a whole pan of it. It's only natural that Broccoli Beef would be one of my favorite Chinese dishes. I usually make it with skirt steak, but am trying to use leaner cuts like sirloin. Just be sure to not overcook the meat to keep it tender. The recipe has been adapted from the recipes in Rose Cheng and Michelle Morris' Chinese Cookery and Lily Loh's Chinese Seafood and Vegetables.

BROCCOLI BEEF WITH TOFU
Serves 4

9 1/2 ounces light firm tofu, cubed and drained well
8 ounces top sirloin steak, partially frozen (or use skirt steak)
1/2 tablespoon sugar
1/2 tablespoon low sodium soy sauce
1 teaspoon cornstarch
1/2 tablespoon cold water
1/2 tablespoon sesame oil
1/4 teaspoon baking soda
1/2 tablespoon sherry
1 1/2 heads broccoli, trimmed and cut into chunks and flowerets
1/4 teaspoon salt
1/4 cup water, or chicken broth
1/2 scallion, 1-2, cut into 1/2 inch diagonal lengths
1 slice ginger, peeled and minced
1 tablespoon canola oil, divided
SEASONING SAUCE
2 tablespoons oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon sherry
1 teaspoon sugar
1/2 tablespoon cornstarch

Cut up tofu into 1/2 inch cubes or strips and drain well on several layers of paper towels.

Slice partially frozen steak with the grain into 1-inch wide strips. The partially frozen meat makes it easier to control the outcome of the slices. The idea is to create more surface area of the steak to absorb the flavors of the sauce and to cook more quickly. Instead of cutting the meat across the grain into slices, angle the knife so you are cutting at about a 45 degree horizontal angle. Cut into the meat starting at about 1/2- 3/4 inch from the edge. You should finish with 1-inch wide squares of meat, about 1/8 inch thick.

Place the meat in a medium mixing bowl. Combine with sugar, soy, cornstarch, water, sesame oil, baking soda, and sherry. Allow to marinate about 20 minutes while you prepare the rest of the dish.

Combine the seasoning sauce and set aside.

Heat a wok over high heat. Add 2 tablespoons of oil. Stir fry the tofu until it is well browned on all sides. Remove to serving platter.

Add another tablespoon of oil to the wok if necessary. Stir fry the steak until it is mostly cooked but still pink in the middle. Remove to the platter.

Stir fry the scallions and ginger for about 30 seconds. Watch that the ginger doesn't burn. Add the broccoli and 1/2 cup water or broth. Cover and steam for about 3 minutes or until crisp-tender.

Return beef and tofu to the pan and add the seasoning sauce. Stir until well mixed and partially thickened.

Serve hot with steamed rice.

Nutrition Facts:
Per Serving: 237 Calories; 9g Fat (31.9% calories from fat); 23g Protein; 19g Carbohydrate; 7g Dietary Fiber; 33mg Cholesterol; 571mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Mongolian Beef

Mongolian Beef, originally uploaded by Sweet Sugarplums.

MONGOLIAN BEEF

2/3 pound beef skirt steak, partially frozen
1 teaspoon sherry
1 tablespoon low sodium soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/4 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon sugar
4 cups canola oil, for frying
1 ounce rice noodles
1 tablespoon hoisin sauce
1 tablespoon chili sauce, or hot bean sauce
1 teaspoon cornstarch
1/2 cup water
8 green onions, 8-10

Slice beef with the grain into long strips, forming 1-inch by 1-inch elongated rectangles. Cut at an angle into thin squares, about 1/8 - 1/4 inch thick

Combine marinade ingredients in a medium bowl, add beef strips. Mix well. Let stand for at least an hour, stirring occasionally.

Heat oil in a wok. Oil is ready when a strand of rice noodle puffs immediately when dropped into the oil. Divide the rice noodles in half. Use a slotted spoon to lower half of the rice noodles into the hot oil. The noodles should puff and rise to the surface immediately. Remove from the wok and drain on paper towels. Repeat process with remaining half of the noodles. Sprinkle lightly with salt, if desired, while still hot.

Remove all but 5 tablespoons of oil fromthe wok. Heat over high heat for 30 seconds. Stir-fry the beef until it is halfway cooked. Remove with a slotted spoon, set aside.

Remove all but 2 tablespoons oil from wok. Add hoisin sauce, hot bean sauce,and water to oil in wok. Bring to a boil over medium heat Stir in slurry of cornstarch mixed with about a tablespoon of water. Add green onions and cooked beef. Stir-fry for 30 seconds. Spoon over noodles. Serves 4 to 6.

Adapted from Chinese Cookery by Rose Cheng and Michele Morris

Nutrition Facts:
Per Serving: 229 Calories; 13g Fat (50.3% calories from fat); 16g Protein; 12g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 353mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.