The Cultural Revolution Cookbook: Simple, Healthy Recipes from China's Countryside
Scott D. Seligman
Language: English
Pages: 168
ISBN: B006PPIRSQ
Format: PDF / Kindle (mobi) / ePub
In 1969, millions of Chinese teenagers were forced from their homes in the city in order to live and work in the countryside as part of China's Cultural Revolution. The work was backbreaking and rations were tight, but Sasha Gong has fond memories of learning to make simple, delicious country cooking. A collection of delectable, healthy, and easy-to-make Chinese recipes from the villages interspersed with a personal narrative and bits of historical context, this cookbook contains authentic Chinese dishes ranging from honey-braised duck to stir-fried rice made from ingredients found at local grocery stores. Chinese history buffs and foodies alike will enjoy discovering the integral connection between Chinese culture and food.
30 10/12/11 11:08 AM Stir-Fried Corn and Pine Nuts Ingredients 2 ears of corn on the cob (or 2 cups – 328 g. – of canned or frozen corn kernels) 1 scallion (spring onion) ½ cup (70 g.) pine nuts 2 Tbsp. (30 ml.) cooking oil Pinch of salt “Iron Maiden Teams” Corn was considered low-class, coarse food during the Cultural Revolution, in large part because Chinese corn was far less sweet than today’s American variety. The occasional ear of sweet corn that appeared was highly prized and used in
30 10/12/11 11:08 AM Stir-Fried Corn and Pine Nuts Ingredients 2 ears of corn on the cob (or 2 cups – 328 g. – of canned or frozen corn kernels) 1 scallion (spring onion) ½ cup (70 g.) pine nuts 2 Tbsp. (30 ml.) cooking oil Pinch of salt “Iron Maiden Teams” Corn was considered low-class, coarse food during the Cultural Revolution, in large part because Chinese corn was far less sweet than today’s American variety. The occasional ear of sweet corn that appeared was highly prized and used in
shape. In this dish, the meat is cut into strips, and the peppers are cut to match. Two different types of peppers are used to give the dish color. S lice the pork into strips no more than ¼ inch (6 mm.) thick and between 1½ and 2 inches (4-5 cm.) long. Marinate the pork in 2 tablespoons (30 ml.) of the soy sauce plus the sugar and the cornstarch mixed together. Core the peppers, removing all membranes, and slice them into strips the same size as the pork strips. Crush the garlic. Heat the wok
half-inch (about 1.5 cm.) cubes. Crush the ginger. Heat a wok and add the cooking oil. When it begins to smoke, add the onion and stir-fry until the pieces begin to brown. Then add the ginger, soy sauce and sugar and continue to cook until the mixture begins to bubble. Add the beef and stir-fry until all the ingredients are wellmixed. Then add the wine and the star anise. Cover the wok and turn the heat down to medium. Braise for one half hour to 45 minutes, until the beef is falling off the bone
about a minute. Remove from the wok. Stir-fry the tomatoes for 4-5 minutes until they lose their resilience. Then add the sugar and continue to stir-fry until it dissolves. Allow to boil for a full minute and then add the egg mixture. Stir-fry for less than a minute until the eggs are thoroughly cooked. Remove from the wok and add the salt. Garnish with cilantro or parsley, if desired. Enough Geometry for the Chairman “An armband worn by a member of the Beijing Capital Red Guard Army,” ca.