Kung Pao Tofu

I love Kung Pao Chicken, but I'm not always in the mood for meat so sometimes I make Kung Pao Tofu instead. It has all the same great flavors and the added textural contrast that the tofu offers because it is much softer than chicken and is a great counterpoint for the crunchy peanuts and crisp red pepper. Tofu is really more like a sponge than a distinct taste by itself, except for Asians who can definitely tell the subtle differences in the kinds and brands of tofu.  I personally adore tofu as I grew up with it and have it at least once or twice a week.  So, the best way to cook with tofu is to be sure to marinate the it ahead of time as it will give this dish a lot more flavor.  This recipe can be used for chicken as well and either version is one of my kid's favorite weeknight meals when served with a lot of steamed rice and some stir fried green vegetables, such as baby Bok Choy or pea pods.

Kung Pao Tofu

1 package firm tofu (16 oz), drained and cut into 1/2 inch squares

2 teaspoons Hoisin Sauce

2 teaspoons Soy Sauce or Tamari

1 Tablespoon Rice Wine

1 red pepper, cut into small dice

4 green onions, cleaned, cut into small pieces, white parts and green parts separated 

1 large clove garlic minced

1 slice ginger, peel removed and minced

2 Tablespoons Vegetable Oil

2 additional Tablespoons Soy Sauce or Tamari

1 heaping teaspoon or more Chili Garlic Sauce

1/2 cup water mixed with 1 heaping teaspoon cornstarch

1/2 cup raw peanuts, toasted in a pan until lightly browned

Heat wok or large frying pan and add in the vegetable oil.  Put in the garlic, ginger and white part of the green onions.  Cook briefly until you smell the fragrance. Add in the red pepper and tofu and cook until the tofu begins to brown lightly.  Add in additional Soy Sauce, Chili Garlic Sauce and Water-Cornstarch Mixture. Cook, stirring until mixture thickens slightly. Add in the peanuts and green onion tops - toss and serve with white rice.

Five Element Analysis

Tofu is a Metal/Water Food because it is white (and processed) and therefore Metallic and it is  made from soy beans, which are Watery and this element is enhanced by the soy sauce and Hoisin sauce in the dish. The aromatic trio of garlic, ginger and green onion bring in even more of the Metal Element. The Fire Element is represented by the red pepper, rice wine and the Chili Garlic sauce so it is covered and the peanuts contribute the Earth Element. Only the Wood Element is missing so be sure to serve it with some leafy green vegetables to create a Five Element Balance in your meal.

Chinese Steamed Egg Soup

I am jetlagged again - what else is new? And I am also very tired from a long spell of teaching. In addition, I am suffering from allergies to all the wonderful trees that are blooming here in the beautiful Northwest that I haven't gotten a handle on yet. So, I am needing comfort foods for a lot of reasons. When I feel like this, I go back to the foods my Mother made when I was a child. My favorite of all was Chinese Steamed Egg Soup. It is really like a savory pudding and is more known by the Japanese name: Chawan Mushi. Either version is wonderful and it is a delicious and delicate soup whether you use Chicken Broth - the Chinese way, or Dashi - the Japanese way. Since I often had upper respiratory infections and allergies, the smooth consistency of this soup soothed my sore throat then and still does today. I loved it when I had an upset stomach too although then I ate it plain. This soup is really just solid egg drop soup, but I used to call it Velvet Soup because I loved the texture so much. This is the perfect dish for an invalid,  or when you need a delicate first course for a Chinese  or Japanese meal.

Chinese Steamed Egg Soup

2 Eggs
10 oz. Chicken broth
1 green onion - green parts chopped fine
1 teaspoon Tamari (or Soy Sauce) for each bowl
Several Drops of Sesame Oil for each bowl

Optional:  1/4 cup chopped Chinese Barbecue Pork - Char Siu placed in the bottom of the bowl before adding the egg mixture.  

Beat Eggs with chicken broth until light and frothy. Pour evenly into two small heatproof bowls and place in already hot steamer. Steam for 10 – 12 minutes. Remove carefully and pour one teaspoon of Tamari (or Soy Sauce) and add a few drops of sesame oil into each bowl.  Sprinkle with the green onions and serve immediately. Serves 2.

For a seafood version:  

Steamed Egg Soup with Clams

Use one can of minced clams (I like the Snow brand).  Drain clam broth and reserve.  Divide clams into the two bowls.  Measure clam broth and add additional bottled clam broth to reach 8 oz.  Beat eggs into the clam broth and pour into bowls and steam as above.  When done, sprinkle with green onions.  You can also sprinkle with seaweed flakes or Nori Goma Furikake – a prepared mixture of Seaweed and Sesame Seeds - if desired. 

Optional Japanese seafood version:  1/4 cup of crab or small shrimp and use Dashi broth instead of clam broth or chicken broth.

Five Element Analysis

Eggs belong to the Water Element and steaming is definitely a water method of cooking so that element is well represented and the Soy Sauce and Sesame Oil add even more.  The chicken broth adds in the Wood Element and the green onions bring in the Metal Element. The Earth and Fire Elements are not present so serving it with tea and something sweet to make it balanced or add it as a primarily Water dish as part of a bigger meal.  

Chinese Year Cake - Shanghai Rice Ovalettes

I am way overdue in posting my Chinese New Year's recipes as I have been traveling and teaching my new Certificate Program, which hasn't allowed for much cooking. But, I did cook a lot for Chinese New Year and many of these dishes I actually cook all year long. So, here is one of the dishes that is classic for my family to serve on New Year's Day and we also enjoy it many times the rest of the time and we make it with different kinds of meats and green vegetables. Chinese Year Cake is made with special rice noodles cut in the shape of ovals that is very popular in Shanghai, where my Chinese family is from and it is the same noodle base as in log shapes used in Korean soup or the long noodles used in Chinese, Thai or Vietnamese food. And, they are found in most Asian markets.

These noodles are considered good luck as sticky rice is one of the lucky foods that you are supposed to eat and so is chicken. Many people soak these Rice Ovalettes in water to plump them up and then stir fry them with meat and vegetables. This step is essential when these kind of noodles are found dried, like in Europe.  But here in the US, you can find them fresh and frozen. When fresh, they come in a vacuum sealed bag and keep in the refrigerator for a really long time and if you only use part of a bag, you can freeze the rest. When these noodles are soaked and then cooked in oil, they require a lot of oil or they will stick to the wok and I don't like that much oil in my food. So, I stir fry the meat and vegetables and then add the noodles with some diluted chicken broth and Oyster Sauce and cook until the noodles are soft. Chinese Year Cake is delightfully chewy and oddly comforting. I always think of this dish as a kind of Chinese Chicken and Dumplings and is a favorite of my soon to be daughter-in-law so she's learning how to make it.  I hope you enjoy it as much as we do.

Chinese Year Cake - Shanghai Rice Ovalettes

1 pound boneless chicken breast or boneless, skinless chicken thigh meat, cut into bite size pieces
1 Tablespoon Soy Sauce
1 Tablespoon Shaoshing Rice Wine
6 green onions, cut into small pieces (white and green parts separated)
1/2 Napa Cabbage or 6 Baby Bok Choy
2 Tablespoons Vegetable Oil
1 package (2 lb - 4 cups) Rice Ovalettes in a vacuum sealed package
1 cup diluted chicken broth (1/2 cup chicken broth and 1/2 cup water)
2 Tablespoons Oyster Sauce

In a small bowl, marinate the chicken with the Soy Sauce and Shaoshing Rice Wine. In a large frying pan with high sides or a wok, heat the 2 Tablespoons of vegetable oil until hot. Add the white part of the green onions along with the Napa Cabbage or Baby Bok Choy. Stir fry until the vegetables wilt. Add in the meat and stir fry until it just turns opaque. Then add in the Rice Ovalettes, the chicken broth and the oyster sauce and boil for 5 - 8 minutes or until Rice Ovalettes are chewy and broth is mostly absorbed - there should still be a good amount of sauce left for serving. Sprinkle the mixture with green onion tops, toss and serve in a large bowl.

Five Element Analysis

Rice belongs to the Metal Element and is enhanced even more by the green onions, whereas the Soy Sauce and Oyster Sauce add in the Water Element.  The chicken and chicken broth contribute the Wood Element and the Napa Cabbage brings in the Earth Element. Only the Rice Wine adds a bit of the Fire Element so be sure to serve this dish with something else that is fiery or pass some chili sauce on the side or serve with tea to create a balanced meal.  

Char Siu - Chinese Barbecued Pork

I was at Uwajimaya's the other day - the Northwest's greatest Asian Market - and they were out of Barbecued Pork in the Deli. It is one of my favorite ingredients for stir fry and for fried rice and even for little slivers that liven up my Chinese Chicken Soup.  So, I did what I had to do to give in to that craving - I made some myself.  It's really pretty easy - it just takes a while to marinate and then cook, but it is so delicious when you are done that it is definitely worth the wait!  I made it all in the oven because I don't have a grill so it didn't get as charred as the kind you buy in the Chinese Deli.  I got just a bit of char by putting it under the broiler although a grill really makes it easier. It's also better for you to make your own Char Siu as you don't have to use any food coloring and it still turns out a nice rosy color.  I also didn't have any maltose, which is a classic Chinese ingredient so I used Golden Syrup instead and I thought it turned out great!  If you love Char Siu, you should try this recipe. It didn't last long enough for me to make Char Siu Bao or anything else with it so I will have to make some more soon. My sons ate it in Chinese onion pancakes like a burrito with sauteed green onions and sauteed spinach with hot sauce and I had it over rice, sprinkled with sesame seeds and with the spinach on the side for a delightful meal.

Char Siu - Chinese Barbecued Pork

2.75 pound Pork Butt cut into 4 long pieces

3 cloves of garlic minced

2 Tablespoons Golden Syrup

1 Tablespoon Honey

2 teaspoons Hoisin Sauce

2 teaspoons Ketchup

2 Tablespoons Chinese Rice Wine

2 Tablespoons Tamari (or Soy Sauce)

1 teaspoon Toasted Sesame Oil

1/2 teaspoon Five Spice Powder

2 teaspoons cornstarch and enough water to make a slurry

For serving:  1 - 2 Tablespoons Sesame Seeds

In a small frying pan, heat all the ingredients except the pork until blended and warm.  Place the pork in a baking dish and pour the sauce over.  Rub it into the meat thoroughly and cover with plastic wrap and place in the refrigerator for 4 hours up to overnight.  When ready to cook, heat oven to 375 degrees and cook for 30 minutes, turn over and cook for another 30 minutes.  Then turn on the broiler and cook each side for 5 minutes or until the meat starts to char slightly.  Watch carefully so that it doesn't burn.

Take out of oven and let meat cool for 10 minutes on a serving. Meanwhile, strain the cooking liquid through a fine mesh and place in a pan.  Add the cornstarch and water slurry and heat just until boiling. Then slice the meat into 1/4 slices and pour sauce over. Sprinkle with sesame seeds to serve.

Five Element Analysis

Pork belongs to the Water Element and so does the Tamari, Hoisin Sauce and Sesame Seeds and Sesame Oil.  So this is a mostly Watery food. The garlic and Five Spice Powder bring in the Metal Element and the Earth Element is represented by the Golden Syrup and Honey. Ketchup adds just a bit of the Fire Element so that element needs some support so adding some hot sauce or tea would bring that element.  What's missing completely is the Wood Element so be sure to serve it with some green vegetables to create balance.