Steamed Asparagus

Check asparagus carefully before purchasing. The tips should be compact, not flowery. The stalks should be firm, fresh, with a deep green color, not yellow or pale. The bottoms should be brittle, with an inch or two of woody base, which must be trimmed before cooking.

Makes 4 servings.

2 pounds fresh asparagus, or 6 to 8 stalks per person
Salted boiling water


Break off (do not cut) the woody base from each asparagus stalk. The woody base will snap off from the tender portion. Wash stalks thoroughly under running cold water.

Tie the stalks in serving-size bunches. Stand upright in a deep saucepan, which contains an inch of salted, boiling water. Cover and allow to steam for 15 minutes, or until the asparagus is tender but still crisp. Serve with Garlic Sesame Sauce (directions in tomorrow's post).

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Five-Colored Pork and Shrimp Rolls

To-gan is a dried variety of tofu that has been steeped in various spices and seasonings. Having absorbed those flavors, to-gan then imparts them to any dish to which it is added.

Serves 4.

½ pound pork tenderloin, thinly sliced
12 freshwater shrimp
1 quart salted, boiling water
2 tablespoons raw or light brown sugar
2 tablespoons soy sauce
2 cups mung bean sprouts
1 large cucumber
½ teaspoon salt, or to taste
½ pound dried tofu (to-gan)
½ teaspoon sesame oil
10 (3-inch round) wonton wrappers (available at Asian markets)
2 tablespoons chopped fresh parsley
2 tablespoons peanut powder (available at Asian markets), or peanut butter
Fresh parsley sprigs
3 green tomatoes, sliced

Bring the pork tenderloin and shrimp to a gentle boil in the salted water. Cook for 6 minutes or until the pork and shrimp are done. Remove from the water with a slotted spoon. When the pork and shrimp are cool enough to handle, finely chop the pork tenderloin and shell the shrimp. Mix with the sugar and soy sauce.

Blanch the bean sprouts in the boiling water. Remove and drain thoroughly. Slice the cucumber into pencil-sized strips. Salt and allow strips to drain for 5 minutes on paper towels. Slice the dried tofu into pencil-sized strips.

Oil the wonton wrappers sparingly. Working with one wrapper at a time, place it on a plate. Spread one-tenth each of the pork, shrimp, and bean sprouts on the wrapper. Add a cucumber slice, 2 tofu strips (arranged lengthwise), chopped parsley, and peanut powder. Roll tightly, slightly dampening the wonton ends to adhere. Slice in half width-wise. Arrange on a platter and garnish with fresh parsley sprigs and tomato slices. Continue until all the ingredients are used.

Picture courtesy of Karen Hulene Bartell. This post is a member of the Chinese Father's Day menu series.

Chicken Soup with Shiitake Mushrooms and Carrots

Serves 4.

½ cup finely sliced chicken
1 teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon cornstarch
1 tablespoon rice wine (available at Asian markets)
2 tablespoons sesame oil
4 cups chicken broth
½ cup sliced shiitake mushrooms
½ cup thinly sliced carrots

Dredge the sliced chicken in the salt, pepper, and cornstarch. Stir-fry in a wok with the rice wine and sesame oil for 2 to 3 minutes. Add the chicken broth, mushrooms, and carrots, and simmer, covered, for 15 minutes, or until chicken is cooked and vegetables are tender.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Ba-Ba’s (Father’s) Day

Treat your father twice this year! This week sees the last in our series of three Taiwanese holiday menus from Karen Hulene Bartell, with a special menu for China's Father's Day. Says Karen:

Father’s Day in Taiwan comes in August, not June. It’s known as Ba-ba Day or Double-Eight because it falls on the eighth day of the eighth month. The Mandarin Chinese word for eight is ba, so the eighth day of the eighth month is ba-ba. Ba-ba also happens to be the Mandarin word for papa or father, so it’s a natural progression for that date to be Father’s Day in Taiwan.

Ba-Ba’s Day Dinner

Chicken Soup with Shiitake Mushrooms and Carrots
Five-Colored Pork and Shrimp Rolls
Steamed Asparagus with Garlic Sesame Sauce
Wilted Chinese Broccoli with Oyster Sauce
Zucchini and Loofah
Stir-Fried Crab with Bamboo Shoots
Watermelon Slices
Jellied Cocoa Pudding

Photo courtesy of Karen Hulene Bartell.

Straw Mushrooms and Snow Peas

Snow peas, also known as pea pods or Chinese peas, are flat green pods that are collected before the peas have fully matured. There is no need to shell these immature peas. Only trim off the ends and the stringy substance along the tops. Snow peas add bright green color, a crunchy texture, and a delicate flavor to any Chinese dish.

Makes 4 to 6 servings.

1 pound fresh snow peas
¼ cup peanut or vegetable oil
½ teaspoon salt, or to taste
1 pound straw mushrooms, rinsed and drained
½ cup water
¼ cup oyster sauce (available at Asian markets)
1 tablespoon soy sauce
1/8 teaspoon ground white pepper, or to taste
1 teaspoon raw or white sugar

Remove the ends and strings from the snow peas. Add the snow peas, oil, and salt to a wok. Stir-fry the mixture for 3 to 5 minutes, or until the peas are tender-crisp. Add the remaining ingredients. Stir-fry for 1 to 2 minutes, or until mushrooms and peas are tender. Serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Hungry Ghost Week menu series.