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.

Ginger Vinegar & Mustard Celery Seed Rub

These condiments go with various Taiwanese dishes, like the recipe for Baked Pork Ribs featured yesterday.

Mustard Celery Seed Rub

Makes 2/3 cup spice rub.

½ teaspoon dry mustard powder
½ teaspoon celery seed
1 teaspoon salt
1 tablespoon paprika
½ cup raw or dark brown sugar

Combine ingredients and store in an airtight container away from the sunlight. Before baking or grilling cuts of pork or beef, rub the mixture onto meat to enhance its flavor.


Ginger Vinegar

Makes 1 cup.

2 tablespoons finely minced fresh ginger
1 tablespoon rice wine
1 cup white wine vinegar

Combine the ingredients in a clean jar. Cover tightly with lid and refrigerate for 2 days. Strain the mixture through a fine sieve. Strain it again through a coffee filter. Pour into a clean, airtight bottle. If refrigerated, the flavored vinegar will keep for a week. Use in any recipe that requires vinegar and ginger.

Baked Pork Ribs Rubbed with Mustard Celery Seed

Makes 4 to 6 servings.

4 tablespoons cornstarch
2 tablespoons Mustard Celery Seed Rub (see below)
2 pounds pork back ribs, cut into bite-sized pieces
¼ cup sesame oil
2 tablespoons sliced chili pepper
3 tablespoons soy sauce
1 tablespoon raw or white sugar
2 tablespoons Ginger Vinegar (see below)
½ cup water

Preheat oven at 350º. Combine the cornstarch and Mustard Celery Seed Rub in a cellophane cooking pouch. Add the ribs and shake to coat evenly. Stir-fry the ribs with the oil in a wok for 3 to 4 minutes, or until lightly browned. Add the chili pepper, soy sauce, sugar, Ginger Vinegar, and water. Stir-fry over low heat until the sauce begins to thicken.

Transfer the ribs and sauce to a baking dish and bake for 35 to 40 minutes, or until the ribs are tender and richly glazed.

Chinese cut-out image courtesy of Karen Hulene Bartell. This post is a member of the Hungry Ghost Week menu series.

Fresh Lotus Root Salad

Serves 4 to 6.

1 pound fresh lotus root (available at Asian markets)
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons raw or white sugar
1 tablespoon sesame oil
¼ teaspoon salt, or to taste

Rinse the lotus root under running water, peel, and discard both ends. Slice root into 1/8-inch-thick slices and place slices in water to prevent discoloration until root is completely sliced. Drain the lotus root then blanch in boiling water for 5 to 6 minutes. Drain, rinse with cold water, and pat dry with absorbent towels.

Combine the remaining ingredients. Spoon the dressing over the lotus root slices and stir to coat evenly. Marinate in the refrigerator for an hour, stirring occasionally. Arrange slices in a circular pattern on a serving platter.

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

Wonton Soup

Serves 4 to 6.

½ pound lean pork, chopped
1 tablespoon soy sauce, or to taste
1 teaspoon minced fresh ginger
½ teaspoon salt, or to taste
6 tablespoons (10 ounces) frozen spinach, chopped and drained
½ pound (3½-inch square) wonton wrappers (available at Asian markets)
2 quarts boiling water
6 cups chicken broth
1 cup coarsely chopped fresh spinach leaves

Combine the pork, soy sauce, ginger, and salt in a large bowl. Fold in the cooked and drained spinach and mix well.

Place a teaspoon of the filling just below the center of each wrapper. Fold one end of the wonton over, tucking it beneath the filling. Dampen the edge to secure it. Roll it between your hands to form a small cylinder. Pull the 2 ends down beneath the roll until they overlap. Using damp fingers, pinch the ends firmly to secure.

Drop the wontons into rapidly boiling water. Bring again to a boil, then lower heat and simmer for 5 to 6 minutes, or until pork is thoroughly cooked, yet the wontons are still a bit firm. Drain the wontons and discard the water. Add the broth to the 5-quart pot and bring to a boil. Add the fresh spinach and wontons. Bring to a boil once more then serve immediately.

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

Hungry Ghost Week Menu

This week: Another great Taiwanese menu from Karen Hulene Bartell's Best of Taiwanese Cuisine!

Hungry Ghost Menu

Wonton Soup
Fresh Lotus Root Salad
Baked Pork Ribs Rubbed with Mustard Celery Seed
Straw Mushrooms and Snow Peas
Orange and Honeydew Wedges
Candied Lotus Seeds
Grape Tomatoes*

Taiwan has a counterpart to Halloween, but, instead of one day, this celebration lasts a month. The seventh lunar month is known as Hungry Ghost Month. The first day is called the Opening of the Gates of Hades; the last is called the Closing of the Gates of Hades. People believe that for a month, hungry ghosts walk the streets, looking for a good party. The fifteenth day of the seventh month is especially ominous. Many Taiwanese stay home that day, hoping to avoid an unlucky encounter with a ghost out enjoying the festivities. They display fruit, alcohol, and cigarette offerings on small tables outside their front doors. They light incense and burn ghost money (silver paper rectangles that look like money) to appease the hungry ghosts. They hold colorful parades, wear over-sized effigies of Buddhist saints, and light millions of firecrackers, hoping to frighten away the evil spirits. What better time to hold a party?

*Grape tomatoes are very sweet tomatoes about the size of grapes. These are considered a fruit, not a vegetable, and are eaten for dessert.

Chinese cut-out image courtesy of Karen Hulene Bartell.