Text 399, 79 rader
Skriven 2013-05-26 00:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Choosing Asian joints
=============================
-=> Quoting Nancy Backus to Dale Shipp <=-

 NB> I've done just as well (maybe even better) with just picking a
 NB> likely looking Asian restaurant.

Most small towns in western Canada will have two Chinese
restaurants. One will be on the highway in a strip mall, have decent
decor, a liquor licence and at least one alleged Szechuan dish on
the menu. The other one will be downtown, older, shabby and run
down, as in sun faded naugahyde booths patched with duct tape. The
sign will say "Chinese and Western Food". It will not have a liquor
licence. The food will all be Canadianised Cantonese. Go to the
latter place; your meal will be both cheaper and better. In a really
small town there will only be one Chinese restaurant but it will be
the latter kind ... guaranteed.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Twice-Cooked Swiss Chard (Hui Gua Niu Pi Cai)
Categories: Chinese, vegetables
  Servings: 2

     14 oz thick-stemmed Swiss chard
  1 1/2 TB lard
  1 1/2 TB cooking oil
  1 1/2 TB Sichuanese chilli bean
           paste
      2 ts finely chopped garlic
      2 ts finely chopped ginger
  1 1/2 ts fermented black beans,
           rinsed and drained
    1/2 c  chicken stock or water
      3 TB finely chopped Chinese
           celery 
      2 TB finely chopped cilantro
      2 TB finely sliced spring onion
           greens

Leave it to Fuchsia Dunlop to reinvigorate chard by treating it like
pork and transforms the green into an almost meaty dish.

Cut the dark green chard leaves from the stems. Snap each stem into
a few pieces, which will allow you to peel away and discard the
stringy bits, as you would with celery.

Bring a potful of water to a boil, add the stems and boil for about
three minutes, until tender. Add the dark green leaves and boil for
another minute or so until they are also cooked. Drain and refresh
under cold running water. 

Squeeze the chard dry, then cut into bitesized lengths. Pour the oil
into a seasoned wok over a medium flame, swirl it around, then add
the chilli bean paste and stir-fry until it smells delicious and the
oil is richly red. Add the garlic, ginger and black beans and
stir-fry for a few moments more until you can smell the fragrance.
Then add the stock, bring to a boil, add the chard and stir until it
is piping hot once more.

Finally, stir in the celery, cilantro and spring onion, stir a few
times, then serve.

Posted by: Kate Williams

From Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia
Dunlop

From: Serious Eats
 
MMMMM-------------------------------------------------


YK Jim


... Soy sauce makes it Chinese

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