China (8.18.22)
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Recipes contributed by Hu Menrong (Mengmeng).
Mengmeng was joined by her friends Mrs. Yang (who used to run a restaurant in their hometown in Hunan Province) and Jing Danner in presenting a colorful and delicious variety of traditional Chinese dishes. There are many variations on the recipes they shared, which can be adjusted depending on what ingredients are available and your taste for spice. In addition to the recipes below, Mrs. Yang prepared a batch of sweet and sour pork short ribs -- what a treat! We also got to sample some marinated purslane pickles; purslane is a delicious and healthy plant that is often considered a weed here (if you find some in your garden, consider harvesting it instead of tossing it in the compost!). Watermelon made a sweet and refreshing finish to the meal. Click here to download these recipes. Want to try more Chinese recipes? Click here for the archive from our program in 2012. Click here for the archive from our program in 2013. Click here for the archive from our program in 2015. Click here for the archive from our program in 2023. |
Tomato Egg Soup
Mengmeng recommends naturally ripened tomatoes from a local farm or your own back yard.
3 ripe tomatoes, peeled and diced
2 eggs, beaten
Olive oil
Spring onions, chopped (keep white and green parts separate)
Black pepper
Salt
Water
Cook tomatoes for 4 minutes. Fry the white part of the spring onions in olive oil with black pepper and salt. Add 2 cups water. Bring to a gentle boil, then slowly pour in beaten eggs while swirling the soup constantly in the same direction. The goal is to create an egg “flower” as you swirl the egg into the soup.
In the last five seconds of cooking, decorate with the green part of the chopped spring onion.
3 ripe tomatoes, peeled and diced
2 eggs, beaten
Olive oil
Spring onions, chopped (keep white and green parts separate)
Black pepper
Salt
Water
Cook tomatoes for 4 minutes. Fry the white part of the spring onions in olive oil with black pepper and salt. Add 2 cups water. Bring to a gentle boil, then slowly pour in beaten eggs while swirling the soup constantly in the same direction. The goal is to create an egg “flower” as you swirl the egg into the soup.
In the last five seconds of cooking, decorate with the green part of the chopped spring onion.
Hunan Beef
For a mild version of this recipe, leave out the crushed red chili pepper.
2 lbs. beef, sliced into very small pieces
Salt
Soy sauce
Cooking oil
Bell pepper, sliced
Ginger
5 cloves fresh garlic, sliced
Crushed red chili pepper (for spicy version)
Marinate beef in salt and soy sauce for 15 minutes. Heat oil over medium high heat. Stir fry beef for half a minute, then drain and set aside.
Heat fresh oil in the pan and stir fry ginger and garlic. Add peppers. Return beef to the pan and cook until done. If it’s too dry, add a little water. Season with pepper, soy sauce, and salt. Serve with rice.
2 lbs. beef, sliced into very small pieces
Salt
Soy sauce
Cooking oil
Bell pepper, sliced
Ginger
5 cloves fresh garlic, sliced
Crushed red chili pepper (for spicy version)
Marinate beef in salt and soy sauce for 15 minutes. Heat oil over medium high heat. Stir fry beef for half a minute, then drain and set aside.
Heat fresh oil in the pan and stir fry ginger and garlic. Add peppers. Return beef to the pan and cook until done. If it’s too dry, add a little water. Season with pepper, soy sauce, and salt. Serve with rice.
Fried Rice
Amounts in this recipe are up to you: adjust according to how many people you’re serving, or what you happen to have on hand.
Cooked, chilled rice
3 eggs
Oil/butter
Onions, chopped
Carrots, chopped
Peas
Fresh garlic, minced
Black pepper
Low sodium soy sauce
Oyster sauce
Green onions, chopped
Cook rice in a rice cooker and cool in the fridge for 30 minutes so the grains of rice don’t stick together.
Add one egg to the rice and mix to coat.
In a large sauté pan, scramble 2 eggs with cooking oil or butter, breaking them into small pieces as you go.
Turn up heat to high, add the rice to the scrambled eggs, and stir fry for 3 minutes until the rice starts to brown slightly. Transfer mixture to a plate.
Sauté onions, carrots, peas, and garlic until soft. Add rice and egg mixture and continue to sauté, seasoning with salt, black pepper, soy sauce, and oyster sauce.
Top with green onions and serve.
Cooked, chilled rice
3 eggs
Oil/butter
Onions, chopped
Carrots, chopped
Peas
Fresh garlic, minced
Black pepper
Low sodium soy sauce
Oyster sauce
Green onions, chopped
Cook rice in a rice cooker and cool in the fridge for 30 minutes so the grains of rice don’t stick together.
Add one egg to the rice and mix to coat.
In a large sauté pan, scramble 2 eggs with cooking oil or butter, breaking them into small pieces as you go.
Turn up heat to high, add the rice to the scrambled eggs, and stir fry for 3 minutes until the rice starts to brown slightly. Transfer mixture to a plate.
Sauté onions, carrots, peas, and garlic until soft. Add rice and egg mixture and continue to sauté, seasoning with salt, black pepper, soy sauce, and oyster sauce.
Top with green onions and serve.