Add the pork, seal and toss the bag back and forth to coat the pork slices.While waiting for the grill to get hot, remove the pork from the refrigerator.
Wash cabbage well in a large bowl of cold water and spin dry.In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes.
Add chicken and seal tightly.Rotate bag to coat chicken with marinade.
YieldMakes 6 to 8 servingsIngredients3 tablespoons peanut oil2 teaspoons minced garlic2 teaspoons minced peeled fresh ginger1/4 teaspoon salt1 pound Napa cabbage, quartered lengthwise, cored, and sliced diagonally into 1/4-inch-wide strips2 cups bottled peeled cooked whole chestnuts (10 ounces) halved1/2 teaspoon sugar1 tablespoon soy sauce1 teaspoon Asian sesame oilPreparation Heat peanut oil in a wok or 12-inch heavy skillet over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds.Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar.
Put fish in dish; sprinkle lightly with salt and pepper.Sprinkle wine, ginger and garlic in dish around fish.
Transfer soup to cleaned saucepan, then stir in cream, salt, and pepper and heat over low heat until hot.Make croutons while soup simmers: Preheat oven to 350°F.
In a large sealable plastic bag combine onion, gingerroot, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt.Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.
YieldServes 4Ingredients1 fryer, about 3 1/2 pounds1 medium onion2 stalks celery1 5-ounce can water chestnuts4 slices canned pineapple1 tablespoon cornstarch1 tablespoon of soy sauce1 teaspoon salt1 tablespoon water4 tablespoons lard or cooking oil1/4 cup canned pineapple syrupPreparation Remove meat from bones of chicken.Cut pineapple slices into eighths.
YieldServes 4Ingredients1 pound lean pork (loin, shoulder or fresh ham)1 pound cabbage (not Chinese type)1 scallion3 tablespoons lard or cooking oil1 teaspoon salt1 tablespoon sherry2 tablespoons soy saucePreparation Slice pork across the grain thinly, then cut into very thin shreds.Shed cabbage finely, too.
Place all the pieces in a bowl or a deep pan and add the still-warm marinade.Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator.
YieldServes 4Ingredients2 cups shredded green cabbage2 cups shredded red cabbage1 medium onion, thinly sliced5 tablespoons low-sodium soy sauce1/4 cup rice vinegar2 large garlic cloves, minced1 tablespoon sugar1/2 teaspoon ground ginger1/4 teaspoon dried crushed red pepperPreparation Combine green and red cabbage and onion in large bowl.Add remaining ingredients and toss to blend well.
YieldServes 4Ingredients1 pound side pork or fresh bacon1/2 cup soy sauce1 teaspoon salt1 tablespoon sugar1 tablespoon sherry2 slices ginger2 ounces cellophane noodles (fen szu)Preparation Choose the piece of pork with as much lean meat as you can find.Bring to a boil.
YieldServes 2Ingredients3/4 cup canned low-salt chicken broth1 tablespoon cornstarch1 tablespoon oriental sesame oil or vegetable oil1 tablespoon minced garlic1 tablespoon minced peeled fresh ginger1 1/2 tablespoons cider vinegar4 teaspoons soy sauce1 teaspoon sugar2 6-ounce sea bass filletsCooked riceChopped green onion topsPreparation Combine broth and cornstarch in small bowl; stir until cornstarch dissolves.Remove from heat.
YieldMakes 8 servings (as part of larger meal)Ingredients3 tablespoons vegetable oil4 garlic cloves, smashed2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces1/2 cup Thai chicken stock or canned chicken broth2 tablespoons Thai yellow bean sauce2 tablespoons oyster sauce2 teaspoons sugarSpecial Equipmenta large (6-qt) wokPreparation Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds.Add broccoli and stock and stir-fry 2 minutes.
Ingredients such as jiaobai and huanghuacai are only widely used in Chinese recipes and they can be very regional.China has a long history growing and eating Chinese toon and it was very popular in the Han Dynasty (206 BC-AD 220).