Gather all the ingredients before you begin. The method is so fast that there is no time to stop and search for a missing ingredient. Of course, foods that have the same cooking time can be placed in one container, but all others must be separated. Cut everything to be cut, measure out the seasonings, and mix whatever you need to mix. Most of this can be done ahead of time, and separate small piles of food can be kept in the refrigerator.
The basic recipe for ch’ao in a previous chapter gave you the general principles. The ones that follow show some special ways to transform familiar vegetables into gourmet dishes and some meat flavors that are both surprising and delicious. They also show the usefulness of the stir-fry method to “stretch” a supply of meat. With the addition of rice (or bread), these dishes will serve amply for 4-5 people.
SPINACH (CHOW BOR CHOY)
The wrinkled leaves gush out moisture and chlorophyll as a source, so spinach cooked quickly this way without water is sautéed with its own rich green juices. Here’s a veggie that you won’t have to bribe, intimidate, or trick kids into eating. You can substitute any other leafy vegetable: Or try zucchini. The tender translucent slices, ringed in green and floating in the abundant juices of the vegetables themselves, make for a sensational dish.
For a more subtle zucchini flavor, add a couple of slices of ginger to sizzle with the garlic, and scoop it out along with that other good-tasting envoy.
1 pound fresh spinach (or 10 ounces frozen, thawed and drained)
1 clove garlic, crushed
Salt to taste
1/4 teaspoon monosodium glutamate
1/2 teaspoon of sugar
1/4 tablespoon peanut oil
Clean fresh spinach, cut off the thick ends of the stems, and keep the small leaves whole. Break large leaves into 2 1/2 inch pieces. Mash the garlic with the flat side of the blade. Mix salt, MSG, and sugar. Heat oil, add garlic, and cook past sizzling point. Add the spinach and sauté until just wilted. Remove the garlic. Add the salt mixture and sauté for another minute or two. (Don’t cover spinach or other leafy greens.) Serve with your most magnificent meat dish. For 4 people.
SAUTEED BROCOLI (GUY LON)
Broccoli cooked this way should be a separate dish, it’s so good! For 4 people.
2 cups cooked Smith field ham medium dried mushrooms
1 bamboo shoot, sliced
1 medium bunch fresh broccoli
1/4 teaspoon of sugar
1/4 teaspoon monosodium glutamate
2 tablespoons peanut oil
2 tablespoons of chicken essence or canned consume
Soak the mushrooms in hot water for 15 minutes. Cut the ham to the same size as the bamboo shoot. Wash the broccoli. Peel off the large stem to get rid of the stringy outer skin, then trim it off. Break the flowers into small pieces and cut the peeled small stems into 1/2-inch slices. Cut the mushrooms to the same size as the broccoli, reserving the stems and liquid for later use in soups or stews. Mix sugar and MSG.
Heat the oil, slice the broccoli stalk and fry for a couple of minutes. Add the rest of the broccoli and other vegetables; sauté for one more minute. Add the chicken essence, cover the pan and cook for about 3 more minutes. Just before serving, add the sliced ham and sugar mixture. Stir well; serve hot.