Wonderful ways to prepare

CHINESE DISHES

by Jo Ann Shirley

[with Collector's Comments]

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[Bao is a sweet steamed bun with a stuffing. I was introduced to it in Boston's Chinatown. Most Chinese-American restaurants will not have this delicacy on the menu. There was one place on Beach Street where we bought it; I'll note the restaurant next time I'm there. There's dai bao, sweet pork bao and other fillings. The Dai bao in Boston had seven ingredients including pork, chicken, a hard-boiled egg, the kitchen sink. You may want to take my word for it that it was a true earthly delight (pre-vegetarian days).

This book has a recipe for Sweet Stuffing and a Savoury Stuffing in the Bao, which they translate to Steamed Bread. Try it with their stuffings and improvise!]

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[Bao] Steamed Bread

4 teaspoons dried yeast
3 tablespoons sugar
½ cup (125 ml) warm water
½ teaspoon salt
2 cups flour

1. Mix together the yeast, sugar, salt, and flour in a large mixing bowl.
2. Make a well in the center and add the warm water. Mix to a soft dough.
3. Knead on a floured board for ten minutes.
4. Return to the bowl, cover with a damp cloth and put in a warm place to rise for one hour, or until it doubles in size.
5. Knead lightly and again leave to rise until it doubles in size.
6. Roll into a long rope about 1 ½ inches (4cm) in diameter. Cut into 1-inch (2 ½-cm) pieces and roll into ovals 4 inches (10 cm) long.
7. Dust one side with flour and double over. Allow to rise for 15 minutes or until double in size. Cook in a steamer for 10-15 minutes, until light and spongy.

These may be eaten plain or stuffed with sweet or savoury filling. See below.

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Sweet Stuffing

2 oz (60 g) walnuts, finely chopped
2 oz (60 g) almonds, finely chopped
2 oz (60 g) roasted sesame seeds, crushed
½ cup sugar
4 teaspoons lard

Mix all the ingredients together. Use stuffing to fill steamed bread.

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Savoury Stuffing

½ lb (250 g) cabbage, finely chopped
¼ lb (125 g) chopped pork meat
1 teaspoon salt
¼ teaspoon sugar
1 scallion, finely chopped
4 teaspoons soy sauce
1 teaspoon sesame oil

1. Remove as much moisture as possible by squeezing the cabbage in a dry cloth.
2. Combine the cabbage with the other ingredients. Mix well.

[Well, are we going to try it?!]

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[This book also has 25 soup recipes, many that can be converted to vegetarian recipes if you have vegetarian broth powders. I bought both the vegetarian beef and vegetarian chicken broth powders from the local health food store. It gives the heavy substance of meat with an accurate taste representation without the fat. Yet, it can be salty if you use too much.
There's rice recipes, although I prefer rice white and steamed. They have a recipe for Egg Fu Yong, a particular favorite. There are noodle recipes, vegetable recipes, and all the classic Chinese restaurant foods that you can think of. I have Chang's Chinese Restaurant's menu from Tisbury, Massachusetts tucked in the book for a comparison. Wonderful ways to prepare Chinese Dishes does not have Moo Shu dishes, but just using Hoisin Sauce will help you reminisce.]

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