'Farewell My Concubine' Chinese Recipes and Photos

Imperial Mushrooms

12 large mushrooms, stems removed
1/4 pound shrimp
1/4 pound ground pork
1 stalk celery, finely chopped
2 cloves garlic, finely minced
2 scallions, finely chopped
1 tablespoon sesame oil
2 tablespoons oyster sauce

Preheat oven to 400 degrees. Combine all ingredients in a mixing bowl and stir thoroughly. Divide mixture into 12 equal portions and place one portion into the center of each mushroom cap. Place stuffed mushrooms on a baking sheet and bake until nicely browned, about 30 minutes. Arrange mushroom caps on individual serving dishes and drizzle with sauce. Serves 4.

Imperial Mushroom Sauce:

1 tablespoon soy sauce
1 tablespoon Chinese rice wine
1 tablespoon oyster sauce
1/4 cup chicken stock
1/2 teaspoon sugar
2 teaspoons cornstarch

Combine all ingredients in a small saucepan and bring to a simmer. Stir until thickened. Remove from heat and set aside until serving time.

Tofu Delight

1/2 pound firm tofu, coarsely mashed
1/2 pound shrimp, finely chopped
2 scallions, finely chopped
2 cloves garlic, finely minced
1 egg
1 tablespoon oyster sauce
1 tablespoon sesame oil
1/4 cup flour mixed with 1/4 cup cornstarch
Vegetable oil for frying

Combine tofu, shrimp, scallions, garlic, egg, and oyster sauce in a mixing bowl and stir thoroughly to mix. Heat sesame oil in a wok or skillet. Shape the tofu mixture into a round cake in the bottom of the wok or pan. Cover and steam over low heat until the mixture is firm and browned on the bottom. Slide the tofu cake onto a dinner plate, cover with another plate, flip the plates over and slide the tofu cake back into the wok to brown on the other side. When the tofu cake is firm and browned on both sides, slide the cake onto a dinner plate and cut into 8 wedges. Heat about 1/2 inch of vegetable oil in a frying pan. Handling carefully, dredge the tofu wedges in the flour and cornstarch mixture and fry until golden brown, turning once. Serve with dipping sauce.

Dipping Sauce:

1 tablespoon soy sauce
1 tablespoon Chinese rice wine
1 tablespoon oyster sauce
1/4 cup chicken stock
1/2 teaspoon sugar
2 teaspoons cornstarch

Combine all ingredients in a small saucepan and bring to a simmer. Stir until thickened. Remove from heat and set aside until serving time.

Lemon Blossom Soup

6 cups savory chicken stock
2 lemons, juice only
2 whole eggs
3 tablespoons cornstarch mixed with 1/4 cup water
3 scallion, finely chopped
Lemon wedges for garnish

Bring chicken stock and lemon juice to a simmer in a large saucepan. Add cornstarch mixture and stir until slightly thickened. Add the eggs and stir gently with a chopstick to form the 'blossoms'. Remove from heat and add scallions. Ladle soup into individual bowls and garnish with lemon wedges. Serves 4.

Velvet Crab with Crispy Noodles

4 ounces heavy cream
2 cloves garlic, finely minced
2 scallions, finely chopped
1 tablespoon cornstarch mixed with 3 tablespoons water
1 cup lump crabmeat
1/4 teaspoon white pepper
Salt to taste

In a small saucepan, combine cream, garlic and scallions and bring to a simmer. Add cornstarch mixture and stir until thickened. Stir in crabmeat, and season with salt and white pepper. Serve over Crispy Noodles

Crispy Noodles

4 dried angel hair noodle nests
Vegetable oil for frying

Prepare noodles according to package directions, being careful not to overcook. Carefully remove the cooked noodle nests onto a dinner plate, making sure to maintain their shape. (Regular angel hair noodles may also be used by cooking and twirling them into a nest shape with a fork.) Heat oil in a large skillet and carefully slide noodle nests from the plate into the pan. Fry until golden brown on both sides, turning once. Drain on paper towels, arrange on serving dishes and top with Velvet Crab Sauce.

MaPo Tofu

1/2 cup chicken stock
3 tablespoons black bean sauce
1 ounce rice wine
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 tablespoons sesame oil
1 pound firm tofu
1/2 pound ground pork
4 cloves garlic, finely minced
1 knob ginger root, finely shredded
3 scallions, thinly sliced
1/2 teaspoon Szechuan peppercorns, finely ground

Drain tofu and cut into 1" triangles. In a small bowl, stir together chicken stock, black bean sauce, rice wine and cornstarch mixture and set aside. Heat sesame oil in a large skillet and fry tofu pieces until golden brown on all sides. Remove from skillet and drain on paper towels. In the same skillet, stir-fry ginger, garlic, scallions and ground pork until lightly browned. Add sauce mixture and stir until thickened. Season with Szechuan peppercorns. Pour the pork mixture with sauce into a serving dish and arrange golden tofu on top. Serves 4.

Fiery Ginger Fish

Fried Fish:
4 whole firm white fish filets
1 egg
1 tablespoon Chinese rice wine
1/4 cup flour
1/4 cup cornstarch
Salt and pepper to taste
Vegetable oil for frying

In a shallow bowl, combine egg, rice wine, flour and cornstarch, season with salt and pepper ans ttir to thoroughly blend. A little water may be added if the batter is too thick. Heat about 1/2 inch of oil in a large skillet. Dredge fish filets in batter and fry until golden brown on both sides, turning once. Drain on paper towels and serve with Fiery Ginger Sauce

Fiery Ginger Sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon Chinese rice wine
1 tablespoon sugar
1 tablespoon cornstarch mixed with 1/4 cup water
1 tablespoon sesame oil
1 large knob ginger root, finely shredded
4 cloves garlic, finely minced
2 stalks  celery, finely chopped
4 scallions, finely chopped
1 jalapeno pepper, finely chopped
1 small tomato, finely chopped

Combine soy sauce, oyser sauce, rice vinegar, rice wine, sugar, and cornstarch mixture in a small mixing bowl. Heat sesame oil in a wok. Add ginger, garlic, celery, scallions, jalapeno and tomato and stir-fry until tender. Add sauce mixture and stir until thickened. Serve over fried fish.

Hot and Sour Cabbage

2 tablespoons vegetable oil
6 cups cabbage, finely shredded

Sauce Ingredients:
1/4 cup savory chicken stock
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon chili flakes
1 teaspoon Szechuan peppercorns, finely ground