THE ELECTRIC KITCHEN
Classic dishes ring in Year of the Dog
Hawaiian Electric Co.
JAN. 29 is the start of the Year of the Dog and the Chinese Chamber of Commerce of Hawaii has festivities planned.
Kicking things off early is the Narcissus Festival Coronation Ball on Saturday night. Call 533-3181 for information about it and other events.
Here are two favorites from past Narcissus Festival souvenir books to get you in the mood for Chinese New Year.
Mu Shu Pork
Arline Ho, Kapiolani Community College Instructor, 42nd Narcissus Festival (1991)
1/2 pound lean pork
2 small bamboo shoots, parboiled
4 shiitake (dried mushrooms), soaked in warm water until tender
4 large tree fungus (elephant ears), soaked and cleaned
1 small carrot, pared
1/2 cup cornstarch
1/2 cup vegetable oil
Water
» Seasonings:
1/2 cup soy sauce
2 teaspoons EACH garlic powder, brown sugar, sesame oil and white pepper
2 tablespoons sherry wine
1 tablespoon Dao Jien (Sichuan hot bean paste)
1 cup chicken broth
Salt to taste
Slice, pork, bamboo shoots, shiitake mushrooms, tree fungus and carrot into the size of toothpicks. Sprinkle 1 tablespoon cornstarch and soy sauce over pork; mix and let stand 1 to 2 minutes.
Heat oil over medium heat in wok; stir-fry pork and vegetables 1 to 2 minutes; add garlic powder and stir-fry another minute. Add seasonings. Add enough water to remaining cornstarch to make a thin paste; add just enough to pork mixture to thicken; cook about 1 minute or until starch is cooked and gravy is clear.
Wrap Mu Shu pork in small flour tortillas, or serve with hot steamed rice. Serves 4.
Approximate nutritional analysis, per serving (not including salt to taste): 470 calories, 33 g total fat, 5 g saturated fat, 40 mg cholesterol, greater than 2,500 mg sodium, 31 g carbohydrate, 5 g fiber, 8 g sugar, 17 g protein.
Dan Dan Mein
Alan Ong, owner, Ming Yuen restaurant, 46th Narcissus Festival (1995)
1 pound Beijing-style udon noodles
10 ounces bean sprouts
1 tablespoon vegetable oil
1/2 pound lean ground beef
1 teaspoon minced garlic
1 teaspoon minced ginger root
4-1/2 teaspoons horse bean sauce with chili
3/4 cup chicken broth
2 tablespoons sherry
1 tablespoon light soy sauce
1/2 cup chopped green onions
1 tablespoon cornstarch
2 tablespoons water
Chinese parsley
Cook noodles in boiling water about 6 minutes, rinse and drain. Place on serving platter. Lightly blanch bean sprouts and arrange around noodles.
Heat oil in wok; brown beef. Add garlic, ginger, bean sauce; stir-fry 1 minute. Add broth, sherry and soy sauce; lower heat to medium and cook until liquid is reduced by half. Stir in green onions.
Combine cornstarch and water; stir into wok. Cook until thickened. Pour over noodles. Garnish with parsley. Serves 4.
Approximate nutritional analysis, per serving: 500 calories, 8 g total fat, 1 g saturated fat, 30 mg cholesterol, 1,000 mg sodium, 82 g carbohydrate, 3 g fiber, 1 g sugar, 26 g protein.