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COOKING & ENTERTAINING: Menu of the Month
Szechwan Cucumber Salad
Broiled Red Snapper with Shiitakes, Green Onions and Orange Sauce
Stir Fried Green Beans with Chinese Preserved Black Beans
Steamed Rice
Serves 6
SZECHWAN CUCUMBER SALAD
This refreshing salad is best when served chilled.
2 lbs. cucumbers (preferably English hot house), peeled and sliced thinly
1 Tblsp fresh ginger, minced
2 Tblsp garlic, minced
1 tsp Szechwan peppercorns
2†tsp soy sauce
4 Tblsp rice wine vinegar
6 Tblsp sugar
2 Tblsp corn oil
2 tsp sesame oil
salt
Salt the cucumbers and set aside for 30 minutes. Drain, rinse and pat dry.
Warm the corn and sesame oils in a wok or sautÈ pan and sautÈ the ginger, garlic and peppercorns until fragrant, about 10 seconds. Do not brown.
Add the cucumbers, toss to combine. Add the soy sauce, rice wine vinegar and sugar. Stir until liquid steams and remove form heat.
Place the cucumbers and sauce in a shallow dish and refrigerate overnight.
BROILED RED SNAPPER WITH SHIITAKES, GREEN ONIONS AND ORANGE SAUCE
If red snapper is unavailable, try this recipe using red fish or sole.
2 lbs. red snapper, whole fillets
Marinade:
1 Ω Tblsp soy sauce
3 Tblsp Chinese rice wine or dry sherry
1 Ω Tblsp sesame oil
Sauce:
Ω lb. shiitake mushrooms, stems removed and sliced thinly
3 cloves garlic, minced
2 Tblsp fresh ginger, minced
1 serrano chile, minced
1 tsp orange zest
º cup Chinese rice wine or dry sherry
æ cup fresh squeezed orange juice
2 Tblsp sugar
2 tsp soy sauce
3 Tblsp cooking oil
º cup green onions, chopped
basil, mint and lime wedges for garnish
Trim any ragged edges from the fish, place a shallow dish and pour over the combined marinade ingredients. Marinade for at least 15 minutes, but not more than 1 hour.
Preheat the broiler.
In a wok or sautÈ pan, warm the oil and sautÈ the garlic, ginger, serrano and orange zest until fragrant, about 10 seconds. Add the mushrooms and cook until soft.
Add the sherry and boil until almost all of the liquid has evaporated.
Add the orange juice and sugar and boil until reduced by half. Remove from the heat and stir in the soy sauce.
Meanwhile, broil the fish on a foil lined baking sheet about 6 inches from the heat source for 5 to 7 minutes or until it flakes easily when prodded with fork.
Place the fish on a large platter, pour over the sauce and garnish with the herbs, green onions and lime wedges. Serve immediately.
STIR-FRIED GREEN BEANS WITH CHINESE PRESERVED BLACK BEANS
Preserved black beans are a fermented, pickled bean used in Asian cooking. They impart a delicious flavor, especially when combined with garlic.
1 Ω lb. green beans, stems removed
2 Tblsp preserved black beans, minced
1 Tblsp garlic, minced
1 Tblsp cooking oil
Cook the green beans in boiling water for about 1 minute or until slightly tender.
Drain them and place them immediately in ice water to stop the cooking. This will preserve the bright green color of the beans.
Warm the oil in a wok or sautÈ pan, add the garlic and black beans, stir briefly. Add the green beans and stir to combine. Serve warm.
STEAMED RICE
Letting your rice steam undisturbed, without removing the lid is a must. No peeking!
2 Ω cups medium-grain white rice
2 æ cups cold water
Place the rice in a large bowl and cover with water. Let it stand for a few minutes. Stir, drain and repeat until the water is clear when stirred, 5 to 6 minutes.
Using a 4-quart pot, bring the water to a rapid boil. Reduce the heat to lowest possible simmer, cover and allow it to cook undisturbed for 15 minutes. Do not uncover the pot.
Remove the pot from the stove and let it sit, with the lid on for 20 minutes.
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