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Easy Chinese Stir-fries
by: Helen Chen
New York NY:
John Wiley & Sons, Inc. 2009, $17.95, Hardbound
Reviewed by: Jacqueline M. Newman
Winter Volume: 2009 Issue: 16(4) page(s): 23
In typical food-titled chapters, meat through vegetables, learn techniques, oils, how much heat, equipment, ingredients, and other hints for successful stir-frying, and prepare many simple yet wonderful recipes. Almost every recipe has a full-page full-color photograph of its completed dish, and simple though detailed ways to make them.
This daughter of Joyce Chen, publishes her own and many of her Momís simple and simply super stir-fries. They are appealing and delicious. Some are well-known as is Kung Pao Chicken or Moo Shi Pork, Others may be new to you, but not new in the ten or more thousand dishes in the Chinese repertoire. We recommend the Flower Squid with mixed Vegetables, the Spicy Chungking Pork, and the Bean Curd with Black Mushrooms and Bamboo Shoots. Best of all, do not miss making her Wok-seared Spinach. Chinese poets did describe spinach with pink roots as red-mouthed green parrot. You may know it as amaranth. Never mind, just know how to make this easy sumptuous dish for yourself and your family.
1 pound spinach or amaranth, washed three times, then drained
2 Tablespoons vegetable oil
2 garlic cloves, peeled and crushed
1/2 teaspoon salt
1 teaspoon sugar
1. Separate large spinach leaves from their stalks.
2. Heat wok or fry-pan, add the oil, the garlic, and the salt and when it sizzles, add the greens and stir-fry them until they begin to wilt.
3. Add the sugar, and continue to stir-fry another minute or two, then spread on a shallow platter and serve immediately.