20 Homestyle Stir-fry Dishes
Ingredients
- Pickled mustard greens
- Edamame
- Tofu
- Luffa (sponge gourd)
- Shrimp
- Mushrooms
- Tomato
- Tofu skin (yuba)
- Wood ear mushroom
- Chili pepper
- 20 Doubanjiang (chili bean paste)
- 20 Sugar
- 20 Rice vinegar (or aged vinegar)
- 15 Light soy sauce
- 15 Cooking wine
- 10 Cornstarch slurry
- 20 Water
- Snow mustard (pickled greens)
- Razor clam meat
- Mung bean sprouts
- Green pepper
- Pork strips
- Pickled mustard tuber (zha cai)
- Chinese yam
- Green and red bell pepper
- Asparagus
- a pinch Black pepper
- Bamboo shoots
- Snow peas
- Eggs
- Napa cabbage
- Firm tofu
- Chives or scallion segments
- Leek (large scallion)
- Suzi ji (braised wheat gluten rolls)
- Shiitake mushrooms
- Scallions
- Broccoli
- Tofu knot (bai ye jie)
- Water bamboo (jiao bai)
- Fried gluten puffs (you mian jin)
- Qian zhang (thin tofu skin)
- Cabbage
- Ginger slices
- Salt
- MSG
- a dash Oyster sauce
- Baking soda
- Dark soy sauce
Instructions
- Pickled Mustard Greens, Edamame & Tofu Clay Pot: Pickled mustard greens, edamame, tofu
- Braised Luffa with Shrimp: Luffa, shrimp, mushrooms
- Yu-Xiang (Fish-Fragrant) Vegetable Medley: Tomato, mushrooms, tofu skin, wood ear mushroom, chili peppers, etc. (add whatever you like). Yu-xiang sauce: doubanjiang 20g, sugar 20g, rice vinegar or aged vinegar 20g, light soy sauce 15g, cooking wine 15g, cornstarch slurry 10g, water 20g — mix well (adjust quantities to the amount of food you’re cooking)
- Braised Razor Clams with Pickled Greens & Edamame: Snow mustard (pickled greens), edamame, razor clam meat
- Stir-fried Mung Bean Sprouts with Pork & Zha Cai: Mung bean sprouts, green pepper, pork strips, pickled mustard tuber strips
- Stir-fried Chinese Yam with Wood Ear Mushroom: Chinese yam, wood ear mushroom, green and red bell pepper
- Stir-fried Asparagus with Shrimp: Asparagus, shrimp, mushrooms, a pinch of black pepper
- Stir-fried Wild Mushrooms with Vegetables: Mixed mushrooms, bamboo shoots, snow peas
- Shrimp Scrambled Eggs (Huai Dan): Shrimp, eggs
- Braised Napa Cabbage with Tofu: Napa cabbage, firm tofu, chives or scallion segments (for garnish)
- Braised Tofu with Leek: Large scallion (leek), tofu
- Braised Su Zi Ji (Wheat Gluten Rolls): Su zi ji, button mushrooms, shiitake mushrooms, scallions. 1) Cut su zi ji into 1cm thick slices, deep-fry until golden, soak in water, then gently squeeze out excess moisture. 2) Heat oil in a wok, add mushrooms, shiitake, scallion, ginger and garlic slices, stir-fry until fragrant. Add light soy sauce, dark soy sauce, salt, sugar, and water — bring to a boil (use plenty of liquid so the su zi ji can soak and absorb flavor). Add su zi ji, bring to a boil, then reduce heat and simmer for about 20 minutes.
- Braised Luffa with Shrimp & Mushrooms: Luffa, shrimp, mushrooms
- Stir-fried Broccoli with Shrimp & Mushrooms: Broccoli, shrimp, mushrooms
- Braised Luffa with Razor Clams: Luffa, razor clams
- Braised Tofu Knots with Pickled Greens, Edamame & Mushrooms: Tofu knots, pickled greens, edamame, mushrooms
- Stir-fried Edamame with Shrimp: Edamame, shrimp
- Cold Tossed Cabbage Salad: Cabbage
- Stir-fried Water Bamboo with Edamame & Shrimp: Water bamboo, edamame, shrimp
- Braised Fried Gluten Puffs with Mushrooms & Edamame: 1) Poke holes in fried gluten puffs with chopsticks (so they won’t be tough when cooked), blanch or soak until soft, squeeze out water and set aside. 2) Quarter the mushrooms and shiitake. 3) Heat oil in a wok, add 2 ginger slices, stir-fry edamame, then add mushrooms and shiitake, stir-fry. 4) Add fried gluten puffs, salt, MSG, a dash of light soy sauce, a dash of oyster sauce, and enough water. Cover and simmer until the gluten puffs are soft, then serve.
- Braised Qian Zhang (Thin Tofu Skin) with Edamame & Fried Eggs: 1) Cut qian zhang into 2cm diamond-shaped pieces. 2) Bring water to a boil, add salt and baking soda, blanch qian zhang for 2 minutes, remove and soak in cold water. 3) Heat oil in a wok, fry 3 eggs into sunny-side-up style, then cut into pieces with a spatula. Add edamame and mushrooms, stir-fry briefly, add water and bring to a boil. Add qian zhang, salt, MSG, a little light soy sauce, bring to a boil and thicken with cornstarch slurry. 4) Serve.
