Chinese Potato Salad

Chinese Potato Salad

5−6 medium potatoes (about 2 1/2 pounds)

4 slices bacon, well−cooked and crumbled

3/4 cup chopped bok choy

1 red pepper, diced

1/2 cup chopped green onion

1/4 cup chopped cilantro

Sauce

1 1/3 cup mayonnaise

1 tsp sugar

1 tbs soy sauce

1−2 tsp sesame oil

1/8−1/4 tsp hot mustard powder

1/8 tsp salt

Boil the potatoes until cooked but still firm. Cut into potato salad−sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce. Mix and serve.

Cantonese Roast Duck

Cantonese Roast Duck

1 duck, about 5 pounds, fresh or frozen

1 tablespoon salt

1 scallion

3 slices fresh ginger

Glaze:

1 tablespoon light corn syrup

2 tablespoons water

1 tablespoon soy sauce

Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve.

Beef Kwangton

Beef Kwangton

1 1/2 tablespoons peanut oil

1 slice fresh ginger root −−1/2" thick

1 pound beef −−in thin strips

4 ounces bamboo shoots −−sliced

4 ounces button mushrooms −−sliced

3 ounces snow peas

1/2 cup chicken broth

2 tablespoons oyster sauce

1/2 teaspoon soy sauce

1/4 teaspoon sesame oil

1/4 teaspoon sugar

1/2 teaspoon corn-starch −−mixed with 1/2 teaspoon water

Preheat a wok or frying pan and add the oil. Add the ginger and stir to add flavour to the oil. Discard the ginger and add the beef slices. Stir fry for about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken broth. Cover and cook for 2 minutes. Stir in oyster sauce, soy sauce, sesame oil and sugar. Thicken with the corn-starch blend and serve immediately with rice.

Bean Curd with Oyster Sauce

Bean Curd with Oyster Sauce

8 ounces bean curd

4 ounces fresh mushrooms

6 green onions

3 stalks celery

1 red or green pepper

2 tablespoons vegetable oil

1/2 cup water

1 tablespoon corn-starch

2 tablespoons oyster sauce

4 teaspoons dry sherry

4 teaspoons soy sauce

1. Cut bean curd into 1/2 inch cubes. Clean mushrooms and cut into slices. Cut onions into 1 inch pieces. Cut celery into 1/2 inch diagonal slices. Remove seeds from pepper and cut pepper into 1/2 inch chunks.

2. Heat 1 tablespoon of the oil in wok over high heat. Cook bean curd in the oil, stirring gently, until light brown, 3 minutes. Remove from pan.

3. Heat remaining 1 tablespoon oil in wok over high heat. Add mushrooms, onions, celery and pepper, Stir fry for 1 minute.

4. Return bean curd to wok. Toss lightly to combine. Blend water, corn-starch, oyster sauce, sherry and soy sauce. Pour over mixture in wok. Cook and stir until liquid boils. Cook and stir 1 minute longer.