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Yunnan recipes

Categories: Chinese|Yunnanese
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Source: https://www.gokunming.com/en

Hungdo Chow Ching Jiao
1 cup	dried azuki beans
1/2 oz.	dried shiitake mushrooms, (about 3/4 cup)
2 tablespoons	sesame oil
3	green onions, sliced into fine rings
1	green pepper, seeded and chopped into 1/8-inch dice
2 large	hot peppers, any variety, finely chopped
6	white mushrooms, sliced
3	garlic cloves
4 tablespoons	tamari or soy sauce
3/4 teaspoons	sugar
1/4 teaspoon	cayenne
Soak the beans overnight in water and a little yoghurt whey or lemon juice. Bring the beans to a boil, then reduce heat and cover, simmering for about 1 hour or until the beans are soft. Drain the beans, and then crush some of them lightly with the back of a wooden spoon. Set aside. While the beans are cooking, pour almost-boiling water over the shiitake mushrooms in a bowl and let them soak for at least half an hour. Drain and set aside. Heat the sesame oil over high heat in a large wok or saucepan. When hot, add the green onions and stir-fry rapidly for 30 seconds. Quickly add the mushrooms, both shiitake and white, green pepper, hot peppers, and garlic and stir-fry for two minutes or until the mushrooms just start to reduce. Add the beans, turn down the heat to low, and stir to mix. Stir in the tamari or soy sauce, sugar and cayenne and simmer gently for at least 5 minutes, or until the liquid has reduced slightly and the mixture has a fairly dry texture. Serve over hot brown rice with plain vegetables or a green salad on the side. Serves four people. http://foodandspice.blogspot.com/2007/06/yunnan-stir-fried-azuki-beans-and-green.html I've modified it from my indispensable and well-thumbed copy of Madhur Jaffrey's World Vegetarian, in this case to make it spicier, more savoury, and more mushroom-y. I've used some white mushrooms along with the dried shiitakes (also known as Chinese black mushrooms), but if you want it to be absolutely authentic, substitute more shiitakes for the white mushrooms and dispense with the cayenne. EGGPLANT COOKED IN RED SAUCE (Hongshao qiezi) Eggplant or aubergine is a staple in not only Yunnan cuisine but Chinese cuisine around the country. Similarly, soy sauce-based hongshao dishes are available all over China. Two types of eggplant can be found at produce markets around China. The first is the plump, dark purple vegetable well known in the West, the second is a longer, thinner version with striking bright purple skin. The bright purple variant is more prevalent but it may be substituted with the other as taste does not differ between the two. Ingredients
2 medium	eggplants
5 sprigs	spring onion
2 small	green Chinese capsicums*
5-10g	ginger
3 cloves	garlic
1 tbsp	salt
1 tbsp	soy sauce
1 tsp	black pepper
	Oil for frying
* Using zhoupi lajiao a slightly spicy wrinkly-skinned variety of capsicum is recommended for this dish. If zhoupi lajiao is unavailable, you can substitute with a standard green or red capsicum. Method Slice off the top and then slice the eggplants into strips around 3 centimetres long. Wash and chop up the spring onion into two centimetre lengths and chop the capsicum into small pieces. Wash the ginger thoroughly and slice thinly, leaving the skin on. Peel the garlic and slice it thinly. Heat 3 - 4 tablespoons of oil in a wok on high heat and add the eggplant. Stir thoroughly until the eggplant has taken up all of the oil, then fry for around five minutes, shifting the eggplant around occasionally but giving it time to cook without being disturbed. Ultimately you want your eggplant to be browned on the outside and reasonably mushy, you will find it gives back a lot of the oil to the pan when ready. Once cooked remove the eggplant to a plate, leaving the oil in the wok. Lower the heat slightly and add the spring onion, capsicum, garlic and ginger to the wok. Stir fry them together for around a minute and then return the eggplant to the wok. Add in the salt, pepper and soy sauce and stir to mix thoroughly. Transfer to a plate and serve. http://www.gokunming.com/en/blog/item/981/recipe_eggplant_cooked_in_red_sauce LOTUS ROOT WITH PRESERVED VEGETABLES (yancai oupian) The lotus root is a common ingredient in many Chinese cuisines, being much more abundant than it is in Western countries. In Yunnan during the warmer months it is often eaten cold in a soy and vinegar marinade. During winter this recipe featuring preserved vegetables (yancai - ??) makes a nice accompanying dish. Ingredients
1 large	lotus root
½ cup	mixed preserved vegetables*
2	dried chillies
1 tsp	salt
	Oil for frying
* Preserved vegetables are available in infinite variety in China and from Asian groceries worldwide. Those typically available in Yunnan will contain some chilli and a variant like that pictured is recommended for use in this recipe. Method Peel the lotus root and slice it thinly. Add about two tablespoons of oil to a wok on high heat, break up the chillies by hand and fry for about thirty seconds. Add the lotus roots and the salt and stir fry for around 1 minute. Add about ½ a cup of water to the wok and stir fry for a further minute. Add the preserved vegetables and cook for around 45 seconds until well heated through. Transfer to a plate and serve. http://www.gokunming.com/en/blog/item/814/recipe_lotus_root_with_preserved_vegetables YELLOW POT CHICKEN - huang men ji In Yunnan, as in most of China, there is no wastage of animal parts. Thus in this dish after cleaning a half chicken is chopped up and cooked. The head and feet of a chicken are considered delicacies and will often be reserved for a guest as a sign of respect. There are many variations on this recipe, it is often made with a lot of sauce and potato added to make it a kind of Chinese curry. Ingredients
	One half chicken , medium size
2 teaspoons	salt
6 cloves	garlic
20 g	ginger
4	star anise
1	black cardamom pod, *black cardamom (caoguo), also known as brown cardamom or tsaoko
1 tablespoon	soy sauce
1 sprig	spring onion
	Oil for frying
Method Chop a chicken in half lengthways, then chop the bird - bones and all - into small pieces using a cleaver, a butcher may do this for you if requested. Peel the garlic cloves and chop them into halves. Slice the ginger thinly without peeling the skin off. Chop the black cardamom pod in half. Chop the spring onion into 2cm lengths. Heat a few tablespoons of oil in a wok on high heat and add the garlic, ginger, black cardamom pod and star anise. Cook for about 30 seconds then add the chicken and salt. Stir fry for five minutes, stirring constantly. Add around one cup of water (not enough to fully cover the chicken) to the wok and cover. Cook on high heat for a further seven minutes, opening the cover to stir occasionally. Add the soy sauce, cover again and cook for a further one to two minutes. Remove the cover and add in the spring onion. Stir fry with the cover off for a few minutes to drive off some of the water and the sauce has reached your preferred consistency. Transfer the chicken to a serving dish, including the remaining liquid as a sauce. Serve alongside other dishes as part of your meal. .http://www.gokunming.com/en/blog/item/736/recipe_yellow_pot_chicken YUNNAN HAM WITH CAPSICUM (Huotui chao qingjiao) Yunnan is home to what is arguably China's tastiest ham, the best and most famous of which comes from the town of Xuanwei (??). It is often served cold in slices or for a real Yunnan double up it can be placed between two slices of rubing (Yunnan goat cheese) and fried. In this recipe the capsicum is used to offset the pungency of the ham. Ingredients
400g	Yunnan Ham*
1 medium	red capsicum, (bell pepper)
1 medium	green capsicum
	Oil for frying
*If you can't obtain the Yunnan variety you may substitute with a good quality cured ham. Method Slice up the ham into pieces around 2 by 4 centimetres, for an authentic dish be sure to include the substantial layers of fat which form part of the ham. Slice the capsicums into small pieces. Heat around 2 tablespoons of oil in your wok and add the ham. Stir fry for around 3 minutes then add the capsicum. Stir fry for a further 2 or so minutes until the capsicum is cooked. Remove from the heat and drain any residual oil from the wok. This oil can be used for cooking other dishes or flavouring a soup. Transfer your dish to a plate or bowl to serve. http://www.gokunming.com/en/blog/item/789/recipe_yunnan_ham_with_capsicum YUNNAN-STYLE CRISPY RED BEANS (Suhongdou) Red beans are a well known ingredient across Asia, finding their way into all manner of dishes including drinks and desserts. This classic Yunnan recipe pits the humble red bean against the might of the deep fry with very crispy, very tasty results. The two most popular iterations of this bean dish are bohe suhongdou (?????) in which the beans are accompanied by fresh mint leaves and kucai suhongdou (?????), which is made with the greens of the sow thistle plant, known in Chinese as kucai, or 'bitter vegetable'. The image above shows the finished kucai version of this recipe. Ingredients
400g	precooked red beans*
50g	mint or kucai**
Approximately 50g	flour
2 tsp	salt
	Oil for frying

* Red beans are widely available in Yunnan markets in both dried and precooked form. You may purchase the dried version and cook them yourself if you wish. You may also use tinned red kidney beans as a substitute.

* Kale can be used as a substitute for kucai

Method
Roughly chop the mint, discarding the rough end of the stems but including the stems attached to the leaves. If you are using kucai instead of mint, chop the leaves roughly and discard the base of the stems.

Place the flour in a bowl and add in a few spoonfuls of red beans. Using chopsticks work the beans around until they are well coated with flour. Carefully transfer the beans to a plate, trying not to take too much excess flour with them. Repeat this process until you have coated all of your beans.

Heat 4-5 tablespoons of oil in a wok then add the beans. Fry for 3-4 minutes, stirring occasionally but not too vigorously. Remove the beans to a plate, leaving any oil behind in the wok.
Add another tablespoon or so of oil to the wok and, when heated add in the mint or kucai. Fry for about 30 seconds and then add the beans back in, followed by the salt. Stir through until the beans are well mixed with the mint or kucai.

Transfer to a plate or bowl and serve with your other dishes.
http://www.gokunming.com/en/blog/item/774/recipe_yunnanstyle_crispy_red_beans

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