By Kenneth Law, Lee Cheng Meng, Luca Invernizzi Tettoni, Max Zhang
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Additional info for Authentic Recipes from China (Authentic Recipes Series)
Hois1n-glazed Green Beans Tender-cnsp green beans bathed in a sweet and sp1cy sauce- an 1rres1stable combination' 1 tablespoon oil 1 tablespoon minced garlic 12 oz (350 g) green beans, ends trimmed, halved 3 tablespoons hoisin sauce 11/ 2 tablespoons soy sauce 1 teaspoon sesame oil 2 teaspoons Chili Garlic Sauce (page 25), or 1 fresh red chili, minced 1 Heat the oil in a wok over h1gh heat un111smok1ng. Add the garlic, st1r-fry for 1 m1nute. then gently slide the beans 1nto the wok and stir-fry for 2 minutes 2 Stir 1n the ho1s1n sauce.
Serves 4 Preparation time: 5 mins Cooking time. 10 mins Egg Drop Soup A traditional favorite. Ribbons of cooked egg swirled in a savory stock topped with a handful of spring onions. 4 cups (1 liter) chicken stock 1 tablespoon grated ginger 1 tablespoon soy sauce 1 tablespoon cornstarch, blended with 2 tablespoons water 2 eggs, lightly beaten Pinch of salt and white pepper 4 spring onions, sliced, to garnish 42 1 Bring the chicken stock, ginger, and soy sauce to a boil in a saucepan. Add the cornstarch mixture, reduce the heat and bring the soup to a simmer.
Remove and drain on paper towels. 6 To deep-fry the pastries, heat the oil in a wok unttl the oil is very hot, then deep-fry the pastries. a few at a time, for a few seconds, or until crisp and golden brown. Alternatively, you may bake the pastries in a 350°F (180°C) oven for 35 minutes. Makes 26 pieces 36 Preparatton time· 1 hour Cooktng time. 20 mins Appet1zers 37 Barbecued Pork Char S1ew Bursting with sweet and spicy flavor, this rec1pe is very easy to prepare and makes a tasty treat on its own or when used as a filling for Steamed Buns (page 79) .