Free Quick & Easy Chinese by Nancie McDermott Page A

pan. Cook until the edges begin to set, and then gently pull them in and lift them up to expose most of the liquid to the hot pan. Toss gently, scooping and turning to let the eggs cook into soft, moist lumps. Transfer the eggs to the bowl and set aside. (Underdone is better than dry, as it will go back into the pan at the end of cooking.)

    Let the pan heat up again, and then add the remaining 2 tablespoons vegetable oil. Swirl to coat the pan. Add the garlic and ginger and toss well until fragrant. Add the pork and spread it out into a single layer. Cook 30 seconds undisturbed, and then toss well.

    Add the carrots and mushrooms and toss well. Cook, tossing often, until the pork has changed color, and the carrots and mushrooms are shiny and softening, 1 to 2 minutes. Add the napa cabbage and cook, tossing often, until it brightens in color and begins to soften, about 1 minute more.

    Add the chicken stock mixture and cook, tossing often, until the pork is cooked through and the vegetables are tender but not limp, 1 to 2 minutes more. Give the cornstarch mixture a good final stir, add it to the pan, and toss well just until the sauce begins to thicken.

    Add the sesame oil and green onion, along with the scrambled eggs, and toss gently, just to mix everything well. Transfer to a serving platter and serve hot or warm.

SWEET-AND-SOUR PORK
    This recipe captures the sparkling flavors of classic sweet-and-sour dishes, without the heaviness and effort of frying battered chunks of pork. You’ll want lots of rice, noodles, couscous, or grains with which to savor the sauce. You can make this with chicken, shrimp, or tofu, adjusting the cooking time according to which protein you choose. The ingredient list looks long, but once you cook the simple sweet-and-sour sauce and stir together the seasonings for the pork, you’ll be just a toss or two away from an extraordinarily delicious and beautiful dish.
    2 tablespoons dry sherry or Shaoxing rice wine

    1 tablespoon soy sauce

    1 teaspoon salt

    FOR THE SWEET-AND-SOUR SAUCE

    2 tablespoons water

    2 teaspoons cornstarch

    ¼ cup chicken stock or vegetable stock

    2 tablespoons white vinegar

    2 tablespoons sugar

    2 tablespoons ketchup

    1 tablespoon pineapple juice from canned pineapple chunks, or orange juice

    FOR THE PORK

    2 tablespoons vegetable oil

    1 tablespoon chopped fresh ginger

    2 teaspoons chopped garlic

    ¾ cup coarsely chopped red and green bell peppers

    ½ cup coarsely chopped onion

    ½ cup canned or fresh pineapple chunks

    8 ounces thinly sliced pork

    3 tablespoons chopped green onion

    SERVES 4

    In a small bowl, combine the sherry, soy sauce, and salt and stir well.

    To make the sweet and sour sauce: In a small bowl, combine the water and cornstarch, and stir to mix them well. Set aside. Combine the chicken stock, vinegar, sugar, ketchup, and pineapple juice in a small saucepan. Stir with a fork or a whisk to combine everything well. Bring to a gentle boil over medium heat and cook 1 minute. Stir in the cornstarch mixture and cook just until the sauce becomes shiny and thickened. Remove from the heat and keep warm.

    Set a serving platter by the stove, to hold the peppers and onions after their initial cooking, as well as the finished dish.

    Heat a wok or a large, deep skillet over high heat. Add the oil and swirl to coat the pan. Add the ginger and garlic, toss well, and cook until fragrant, about 15 seconds. Add the bell peppers and onions and cook, tossing often, until fragrant and beginning to wilt. Add the pineapple and cook 1 minute more. Scoop the mixture onto the serving platter, leaving as much liquid behind as possible, and set aside.

    Let the pan heat up again, and scatter in the pork. Spread it out into a single layer, and cook undisturbed until the edges change color, about 30 seconds. Toss well and cook, tossing often, until most of the pork is no longer pink.

    Add the sherry–soy sauce mixture and toss well. Return the bell pepper mixture