Quick & Easy Chinese by Nancie McDermott

combine the shrimp with the eggs and help the eggs cook evenly. Cook, scrambling gently, until the eggs are almost done but still very moist, about 30 seconds.

    Add the green onion, scoop and turn a few more times until the eggs are just done, and transfer to a serving plate. Serve hot or warm.

CLAMS with black bean sauce
    Small, delicate clams such as the Manila variety are ideal for this dish. Rice goes wonderfully with any black bean–sauce dish, since you want to savor every bit of the sauce, but noodles would be a great pairing here as well. Plan to serve these hot as soon as they come out of the pan, and provide a bowl for the shells. Serve a bright-flavored cool accompaniment such as sliced tomatoes and cucumbers from your summer garden, or a simple green salad.
    2½ pounds small clams in the shell (about 2½ dozen)

    5 tablespoons water

    2 tablespoons coarsely chopped fermented black beans

    2 tablespoons dry sherry or Shaoxing rice wine

    1 tablespoon oyster sauce

    2 teaspoons soy sauce

    ½ teaspoon sugar

    2 teaspoons cornstarch

    1 teaspoon Asian sesame oil

    2 tablespooons vegetable oil

    1 tablespoon chopped garlic

    1 tablespoon chopped fresh ginger

    ¼ cup chopped fresh cilantro leaves

    2 tablespoons chopped green onion

    SERVES 4

    Using a stiff brush, scrub the clams well under running water. Discard any that stay open when tapped.

    In a small bowl, combine 3 tablespoons of the water with the black beans, sherry, oyster sauce, soy sauce, and sugar, and stir well. In another small bowl, combine the remaining 2 tablespoons water with the cornstarch and sesame oil, and stir to mix well.

    Heat a wok or a large, deep skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan. Add the garlic and ginger, toss well, and cook for about 30 seconds. Add the clams and stir well.

    Add the black bean mixture and toss well. Raise the heat to high and cook, tossing occasionally, until most of the clams have opened, 5 to 6 minutes.

    Add the cornstarch mixture around the sides of the pan, and toss well. Cook, tossing occasionally, until the sauce is smooth and thickened. Toss once more and remove from the heat.

    Add the cilantro and green onion and toss again. Discard any unopened clams. Scrape clams and sauce onto a large serving platter and serve hot or warm, providing a bowl for the shells.



vegetables & salads

EVERYDAY GREEN BEANS

BOK CHOY STIR-FRIED WITH GARLIC

NAPA CABBAGE STIR-FRIED WITH GINGER AND GREEN ONION

ASPARAGUS WITH GINGER AND SESAME OIL

CORN WITH TOMATOES AND EDAMAME BEANS

COOL AND TANGY CUCUMBER

BROCCOLI WITH GARLIC AND GINGER
    Use this chapter to finally get around to eating vegetables, a lot of them, often, on an ongoing basis, just because they taste so good. Asian cooks love vegetables on their own terms, as interesting, unique, and potentially delicious ingredients worthy of a meaningful place at the table. They prepare vegetables with a minimum of fuss and effort, knowing when to act and when to leave things alone, when to combine several vegetables and when to focus on one ingredient.
    Notice the dishes in this chapter, and how simple each one is. With the exception of Corn with Tomatoes and Edamame Beans (page 125), each is a starring role for one vegetable, and each has very few ingredients and a short cooking time.
    You’ll need lots of garlic, ginger, and green onions (each a little at a time, of course) and a steady supply (in small amounts) of salt and Asian sesame oil. You’ll need a little time with knife and cutting board, to trim and chop most vegetables for these dishes. This chopping can be done in advance, leaving you ready to toss the ingredients together in a hot pan just before serving time.
    You could also cook most of these dishes in advance, and then serve them warm or at room temperature. In fact many are even tasty cold, converting themselves into salad-type dishes for a picnic. They exist in Chinese cuisine to accompany rice, soup, and