Tag Archives: Chinese

Manila Clams With Ginger And Scallions

Manila clams are often found at Asian grocers; small, tender clams in a hard shell.  They are usually cooked with fermented black beans which is a delicious dish, but I worry about the fermented beans and risk for cancer.  However, this study has not been replicated, and more recent work points primarily to preserved fish and meats as the major risk factors.  In any case, here is a tasty Taiwanese recipe from RasaMalaysia that does not us fermented black beans.

Ingredients

1 lb Manila Clams
2 cloves garlic (finely chopped)
1 tbsp fresh ginger (peeled and cut into thin strips)
1 serrano pepper
1 jalapeno pepper
2 scallions (cut into 2-inch lengths)
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon sugar
1 teaspoon rice wine
1/4 teaspoon sesame oil
1.5 tablespoons canola oil

Preparation

Clean and scrub the shells of the clams thoroughly, they often have quite a lot of grit that can carry through the cooking and detract from the overall dish. Rinse with cold water and drain.

Heat a wok and add the cooking oil. When the cooking oil is very hot, add garlic and ginger and stir-fry until aromatic, about 30 seconds.  Then add the chili peppers and do a few quick stirs.

Add the clams into the wok and stir a few times and cover with the wok’s lid. When the clams start to open up, add all the seasonings into the wok.

Cover the lid again until most clams are open. Add the chopped scallions into the wok, do a few quick stirs, dish out and serve immediately.

Nutrition

4 servings

Nutrition Facts
Serving Size 46 g
 
Amount Per Serving
Calories

97
Calories from Fat

55
% Daily Value*
Total Fat

6.2g
9%
Trans Fat

0.0g
Cholesterol

14mg
5%
Sodium

121mg
5%
Total Carbohydrates

9.6g
3%
Dietary Fiber

0.6g
2%
Sugars

1.8g
Protein

6.0g
 
Vitamin A 2% • Vitamin C 20%
Calcium 1% • Iron 185%
Nutrition Grade C+
* Based on a 2000 calorie diet

Hot and Sour Soup

Hot and Sour Soup is a classic Chinese and Asian dish with many variants according to different regional preferences.  This is a vegetarian version based on TasteHongKong.com, relatively straightforward to prepare and quite tasty.

Ingredients

5 pcs dried shitake mushrooms, rehydrated
5 pcs dried black fungus, also know as wood ear, rehydrated
1 fresh bamboo shoot
1 carrot
2 oz soft tofu, cut into bite size rectangular slabs
3-5 slices fresh ginger
6 cups mushroom stock from soaking mushrooms
2 tsp canola oil
1 tbsp white vinegar
1 tbsp black vinegar, also known as Chekiang vinegar
1 tsp salt
1 tsp soy sauce
1 tsp chili bean sauce
1/2 tsp ground white pepper
1 large egg, beaten
1/2 tsp sesame oil
corn starch paste (2 tsp corn starch : 4 tsp water)

Preparation

Rinse the dried mushrooms and black fungus, also known as wood ear, then soak them in 3 cups of water overnight. Squeeze water from mushrooms and reserve water from soaking. Remove and discard stems (retain 3 mushrooms for this soup and reserve the remaining for other uses, like making noodles or stir fries).

Julienne the ginger, carrot and bamboo shoot.  Thinly slice the mushrooms, tofu, and cloud ear. To slice the cloud ear, roll it up and slice the roll.  All the ingredients should be shredded as thin as possible.

Heat a pot over medium heat with a tea spoon of oil. Sauté ginger until fragrant. Toss in mushrooms, carrot, bamboo shoot, and cloud ears. Stir them for a while, 1 to 2 minutes, then pour in stock. Bring it to a boil, then gently lay in tofu.

Season with vinegar, salt, soy sauce, chili bean paste, white pepper, and thicken with corn starch paste. Stir to avoid any lumps.

As soon as the liquid thickened to your liking, turn heat to the lowest level and gently pour a thin layer of beaten egg over the soup using a spoon to guide the egg.  Try to avoid pouring the egg in rapidly as it will sink to the bottom and forming lumps. After a few seconds, quickly stir the egg juice in swirls to create feather-like patterns.

Sprinkle in sesame oil; garnish with coriander. Serve hot.

Adjust the seasoning to your taste, these are on the lighter side.  If you find the soup too sour, try balance it with some sugar.

Nutrition

6 servings

Nutrition Facts
Serving Size 266 g
 
Amount Per Serving
Calories

201
Calories from Fat

59
% Daily Value*
Total Fat

6.5g
10%
Saturated Fat

1.1g
5%
Trans Fat

0.0g
Cholesterol

35mg
12%
Sodium

1222mg
51%
Total Carbohydrates

23.7g
8%
Dietary Fiber

12.9g
51%
Sugars

1.6g
Protein

11.5g
 
Vitamin A 27% • Vitamin C 2%
Calcium 5% • Iron 14%
Nutrition Grade B+
* Based on a 2000 calorie diet

Snow Peas With Oyster Mushroom and Bamboo Shoots

A quick stir fry.

Ingredients

8 oz snow peas
4 oz oyster mushroom
1 cup bamboo shoot
1 tbsp canola oil
1 tsp corn starch
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp sesame oil
1/4 cup vegetable broth

Preparation

De-string the snow peas, and slice the mushrooms and bamboo shoots into 3 mm thick pieces.

Combine the cornstarch, salt, pepper, sesame oil and cold vegetable broth in a small bowl.

Stir fry the mushrooms with the canola oil in a wok until cooked, about 5 minutes.  Add the snow peas and bamboo shoots and continue stir frying over low to moderate heat about another 5 minutes.

Stir the cornstarch mix to resuspend the cornstarch, and add it to the stir fry mix.  Continue stir frying about another minute to thicken the sauce and coat the vegetables.

Serve with rice.

Nutrition

6 servings

Nutrition Facts
Serving Size 96 g
Amount Per Serving
Calories

116
Calories from Fat

25
% Daily Value*
Total Fat

2.8g
4%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

242mg
10%
Total Carbohydrates

15.3g
5%
Dietary Fiber

3.7g
15%
Sugars

2.3g
Protein

7.5g
Vitamin A 8% • Vitamin C 32%
Calcium 2% • Iron 16%
Nutrition Grade A-
* Based on a 2000 calorie diet

Dry Fried Green Beans With Dry Shrimp

Easy and nutritious, and a relatively low fat Asian stir fry.  Many versions of this dish call for a spicy chili bean sauce and hot red peppers, but some of prefer a milder version.

Ingredients

1 lb green beans, trimmed and cut into 1-2″ pieces
1/2 tbsp olive oil

2 oz dry shrimp
2 tbsp fresh ginger, minced
1 tbsp olive oil

2 tbsp water
1 tbsp soy sauce
1/2 tsp sesame oil
1 tsp cornstarch

Preparation

  1. Boil a cup of water and pour it over the dry shrimp in a small bowl.  Set aside while preparing other ingredients.
  2. Combine the soy sauce, water, sugar and sesame oil in a small bowl and set aside.
  3. Cut the beans into 2-3″ lengths.  Stir fry the beans with the oil for about 5 minutes, until well cooked.  Remove the beans from the wok and set aside.
  4. Drain and dry the shrimp on a clean paper towel.  Stir fry the shrimp and ginger about 30 second.
  5. Add the beans back and add the sauce.  Stir fry on high heat briefly and serve.

Nutrition

6 servings

Nutrition Facts
Serving Size 99 g
Amount Per Serving
Calories

77
Calories from Fat

38
% Daily Value*
Total Fat

4.2g
7%
Saturated Fat

0.7g
3%
Cholesterol

20mg
7%
Sodium

179mg
7%
Total Carbohydrates

7.4g
2%
Dietary Fiber

2.8g
11%
Sugars

1.2g
Protein

3.9g
Vitamin A 11% • Vitamin C 21%
Calcium 4% • Iron 6%
Nutrition Grade A
* Based on a 2000 calorie diet

Buddha Delight With Pressed Bean Curd

Simple and somewhat Americanized version of the popular Chinese vegetarian dish.  Based on a recipe from Cooking Light.  Should try with fewer carrots and some adding bamboo shoots, bean sprouts and cabbage.

Ingredients

3 tbspsoy sauce
1 tbsp vegetarian oyster sauce
1 tbspdark sesame oil
1 tbsp rice vinegar
1 tsp sugar
10 oz pressed dry bean curd, sliced
1 lb broccoli
5 carrots, julliened
2 tbsp canola oil
1 1/2 cups green onions
1 tbsp fresh ginger
2 garlic cloves, minced
1 cup snow peas, trimmed
8 oz water chestnuts, sliced
1/2 cup vegetable broth
1 tbsp cornstarch
1/2 tsp salt

Preparation

  1. Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.
  2. Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.
  3. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu; stir fry 5 minutes or until lightly browned on all sides. Stir in onions, ginger, and garlic; stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water chestnuts; stir fry 1 minute. Combine broth and cornstarch, stirring with a whisk. Add cornstarch mixture, reserved marinade, and salt to pan; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice.

Nutrition

8 servings

Nutrition Facts
Serving Size 229 g
Amount Per Serving
Calories

209
Calories from Fat

85
% Daily Value*
Total Fat

9.4g
14%
Saturated Fat

1.1g
6%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

599mg
25%
Total Carbohydrates

22.0g
7%
Dietary Fiber

3.8g
15%
Sugars

4.7g
Protein

10.5g
Vitamin A 140% • Vitamin C 127%
Calcium 7% • Iron 16%
Nutrition Grade A-
* Based on a 2000 calorie diet

Blue Crabs With Ginger And Scallions

From GoldilocksFindsManhattan.com.

Ingredients

5 blue crabs (about 2 lbs)
1/2 cup potato starch
1 cup canola oil for deep frying

2 tbsp canola oil
5 scallions, cut into 2″ lengths and sliced lengthwise
1″ fresh ginger, minced
5 cloves garlic

2 tbsp shiaoxing wine
2 tbsp soy sauce

Preparation

Combine the rice wine and soy sauce, and set aside in a small bowl.

Open the shells from the rear, cut the crab bodies in half and break off the claws.  Using a crab cracker, crush the shell on each claw.  Dredge the pieces in the potato starch to absorb any free liquid, and deep fry about 3 minutes in moderately hot oil.  Set the crab aside.

Julienne the scallions and mince the garlic. Peel the ginger root and cut into thin slices (~1/16″ thick) and smash each slice by placing the flat side of the knife on it and hitting it with your hand.

In a clean wok, with 2 tbsp of fresh oil, stir fry the ginger, garlic and scallions about 1 minute.  Add back the crab pieces, and add the wine/soy sauce mixture.  Continue stir frying for another 2 minutes so that the crab is thoroughly heated through and coated with sauce.

Serve immediately.  Be prepared to get messy while eating and have extra plates available for the shells.

Nutrition

4 servings

Nutrition Facts
Serving Size 187 g
Amount Per Serving

Calories

365

Calories from Fat

108
% Daily Value*

Total Fat

12.0g
18%

Saturated Fat

0.8g
4%

Trans Fat

0.0g

Cholesterol

114mg
38%

Sodium

928mg
39%

Total Carbohydrates

34.4g
11%

Dietary Fiber

1.3g
5%

Sugars

2.7g

Protein

26.6g
Vitamin A 4% • Vitamin C 8%
Calcium 13% • Iron 10%
Nutrition Grade C
* Based on a 2000 calorie diet

Shrimp Lo Mein

Lo Mein are noodles mixed with a savory sauce, vegetables, and a protein source.  This recipe is from Appetite For China and includes clam juice and oyster sauce in the sauce. Many lo mein recipes also call for vegetables like bean sprouts, water chestnuts, or celery.  Feel free to be creative.

Ingredients

8 oz fresh lo mein noodles
2 tbsp sesame oil

1 tbsp canola oil
1 lb shrimp, squid or a combination of seafoods, peeled and deveined
1/2 tbspminced garlic
1 tsp minced or grated ginger
4 scallions, shredded
4 oz snow peas

Sauce:

1/3 cup clam juice
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine
1 tsp sugar

Preparation

Cook the noodles  according to package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles and rinse under cold wate. Return the noodles to the original pot, toss with the sesame oil until the noodles are well-coated, and set aside.

Combine clam juice, soy sauce, oyster sauce, rice wine, and sugar and set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates contact. Add the peanut or vegetable oil and swirl to coat the base. Add the seafood and sear until pink on the outside but not fully cooked through, about 1 to 2 minutes. Transfer to a plate and set aside.

In the same wok, add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the snow peas and continue stir frying until bright green.  Pour in the claim juice mixture. Add the noodles and shrimp and toss until heated through and well-coated with sauce.  Transfer to a platter, or divide into individual bowls and plates, and serve.

Nutrition

6 servings

Nutrition Facts
Serving Size 169 g
Amount Per Serving

Calories

294

Calories from Fat

54
% Daily Value*

Total Fat

6.0g
9%

Saturated Fat

0.9g
5%

Trans Fat

0.0g

Cholesterol

159mg
53%

Sodium

427mg
18%

Total Carbohydrates

37.6g
13%

Dietary Fiber

1.7g
7%

Sugars

2.5g

Protein

21.8g
Vitamin A 11% • Vitamin C 20%
Calcium 9% • Iron 15%
Nutrition Grade A-
* Based on a 2000 calorie diet

Turnip Cake

A classic Chinese dim sum dish, Law Bok Gow, often served at New Years.  This is a vegan variant, most traditional recipes call for Chinese sausage and bacon (see for example ApptetiteForChina).  The 6:1 ratio of daikon to rice flour is important in obtaining the correct final texture.

Ingredients

2 oz shitake mushroom
2 oz dry shrimp
2.2 lbs daikon (1 kg)
2 cups rice flour (about 170 grams)
1/2 cup vegetable broth
2 tsp canola oil
2 tsp salt

Preparation

  1. Boil some water.  Place the dry shrimp and dry mushrooms in separate small bowls and pour the boiling water over them.  Allow to hydrate for 20 minutes.
  2. Peel and grate the daikon.  Using an electric food processor saves a lot of time.  Cover with water in a large pot and boil about 10 to 15 minutes.
  3. While the daikon is cooking, mince the dried shrimp and mushroom.  Combine with the rice flour and vegetable broth to form a batter.
  4. Drain the cooked daikon and return to the pot.  Pour the batter over the daikon and stir to mix well.
  5. Oil a 10″ diameter deep circular pan.  Pour the combined mix into the pan and steam for 1 hour.  The cooked turnip cake can be refrigerated and stored for a week.
  6. To serve, cut slices approximately 1 cm think and brown them on both sides in a nonstick skillet.  If the nonstick surface is good quality, you really don’t need to add any oil at all, but you can use a teaspoon of oil to taste.  Serve with soy sauce.

Nutrition

20 servings

Nutrition Facts
Serving Size 79 g
Amount Per Serving
Calories

92
Calories from Fat

22
% Daily Value*
Total Fat

2.4g
4%
Trans Fat

0.0g
Cholesterol

6mg
2%
Sodium

43mg
2%
Total Carbohydrates

15.1g
5%
Dietary Fiber

1.4g
6%
Sugars

1.1g
Protein

2.7g
Vitamin A 0% • Vitamin C 20%
Calcium 0% • Iron 1%
Nutrition Grade B+
* Based on a 2000 calorie diet

Stir Fry Shrimp with Snow Peas and Mushrooms

A classic Chinese stir fry.  This is a lower fat version than most, but still tasty.

Ingredients

1/2 lb medium shrimps
1/4 tsp salt
1/3 egg white
3/4 tbsp cornstarch

1.5 tbsp canola oil
1 tbsp fresh ginger, about an inch, finely diced
2 oz shitake mushrooms
1 cup snow peas
1/4 cup vegetable broth or the water from soaking mushrooms

1/4 cup water
1 tsp cornstarch
1/4 tsp salt

Preparation

Peel and devein the shrimp.  Add salt, rice wine, egg white and cornstarch in order.  Mice with chopsticks to disperse the cornstarch and cover the shrimp uniformly.

If you are using dried shitake mushrooms, boil some water in a kettle and pour over the dry mushrooms in a medium size bowl.  Set aside for 15 to 20 minutes to soften and hydrate the mushrooms.

In a large nonstick skillet or nonstick wok, at moderate heat using 1 tbsp of oil, stir fry the shrimp and ginger for 2 minutes.  Remove the shrimp and set aside.

Mix the cornstarch, salt and water in a small bowl and set aside.

Add the remaining 1/2 tbsp of oil and stir fry the mushrooms for 3 to 5 minutes until they soften and release oil.

Add the snow peas and 1/4 cup of broth or mushroom water.  Continue stir frying until the snow peas are bright green and begin to soften, 3 to 5 minutes.

Return the shrimp to the pan and add the cornstarch emulsion.  Continue stir frying about a minute to rewarm the shrimp and thicken the cornstarch.

Serve with rice.

Nutrition

4 servings

Nutrition Facts
Serving Size 137 g
Amount Per Serving
Calories

134
Calories from Fat

54
% Daily Value*
Total Fat

6.0g
9%
Trans Fat

0.0g
Cholesterol

111mg
37%
Sodium

464mg
19%
Total Carbohydrates

6.8g
2%
Dietary Fiber

1.4g
6%
Sugars

2.1g
Protein

14.0g
Vitamin A 8% • Vitamin C 32%
Calcium 3% • Iron 15%
Nutrition Grade B+
* Based on a 2000 calorie diet