Chinese can be an
everyday affair

Dynasty

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By Betty Shimabukuro
betty@starbulletin.com

"Lots of people think Chinese is really complicated, but it's not," Leeann Chin says.

Step 1 is to keep your pantry stocked with salt and white pepper, chicken broth, cornstarch, dried black mushrooms (shiitake), hoisin and soy sauces, rice, corn oil and dry noodles.

Beyond that, smart use of the freezer makes a Chinese dinner possible every night:

>> Buy meats in quantity, then portion and freeze them. Chicken, beef and pork can be sliced and stir-fried with salt and pepper, then frozen.

>> Batter and fry shrimp, then freeze. Toss in hot oil before serving to crisp them up.

>> Peel and chop ginger in quantity, then mince in a food processor. Spread into a thin sheet and freeze. Break off small portions as needed.

>> Freeze chicken broth in ice cube trays.

"It's so easy," Chin says. "When you're hungry, pull something out. In five minutes you have a meal."

Here are two of her dishes. The second is the dish she prepares on Roy Yamaguchi's "Hawaii Cooks" show, which airs next Wednesday.

Shredded Beef with Red Jalapeño Peppers

"Everyday Chinese Cooking," by Leeann and Katie Chin (Clarkson Potter, 2000, $25, hardcover)

8 ounces boneless sirloin or round steak
2 tablespoons vegetable oil
1/2 teaspoon finely chopped ginger
1 teaspoon minced garlic
1 red bell pepper, in thin strips
1 red jalapeño pepper, in thin strips
2 tablespoons hoisin sauce
1/4 cup roasted peanuts

>> Marinade:
2 teaspoons vegetable oil
1/4 teaspoon salt
Dash white pepper
2 teaspoons cornstarch

Trim fat from beef and cut with the grain into 2-inch pieces. Slice across the grain into 1/4-inch slices. Stack slices and cut into thin strips. Toss with marinade ingredients. Cover and refrigerate 30 minutes or up to 5 hours.

Heat a skillet over high heat. Add oil, beef, ginger and garlic and stir-fry 1 minute. Add peppers and stir-fry 1 minute. Add hoisin and stir-fry 30 seconds. Add peanuts. Serves 2.

Approximate nutritional analysis, per serving: 480 calories, 33 g total fat, 6 g saturated fat, 70 mg cholesterol, 950 mg sodium, 19 g carbohydrate, 29 g protein.

Golden Shrimp Stuffed Tofu

"Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen," by Roy Yamaguchi with Joan Namkoong (Ten Speed Press, 2003, $32.50 hardcover)

14 ounces firm tofu
2-1/4 teaspoons salt
2 cups warm water
6 medium shrimp, peeled
1 egg white
Pinch white pepper
1 teaspoon sesame oil
1 teaspoon cornstarch
3 cups vegetable oil
Lettuce leaves and sliced green onion

>> Sauce:
1 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon cornstarch dissolved in 1 tablespoon water

To make sauce: Bring stock and oyster sauce to a boil. Add cornstarch slurry and stir 1 minute, until thickened. Remove from heat; keep warm.

Slice tofu 3/4-inch thick, then cut into 1-1/2-inch squares. Scoop out 1 teaspoon of tofu from the center of each square; reserve. Place squares on paper towels to drain.

Dissolve 2 teaspoons of the salt in the warm water. Soak shrimp in water 5 minutes, then drain, rinse and pat dry.

Place shrimp in a food processor with remaining salt, egg white, pepper, sesame oil and cornstarch. Process to a smooth paste. Stir in half the reserved tofu (save remainder for another use). Place a teaspoon of the filling into the center of each tofu square.

Heat oil to 350 degrees. Add tofu squares one at a time to prevent sticking. Fry in batches 2 to 3 minutes, until golden brown. Drain on paper towels.

Serve over lettuce leaves, top with sauce and sprinkle with green onions. Serves 6.

Approximate nutritional analysis, per serving : 240 calories, 20 g total fat, 3 g saturated fat, 10 mg cholesterol, greater than 350 mg sodium, 5 g carbohydrate, 13 g protein.

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Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.

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