Pocket Eggs

I mentioned on Monday that I’m trying to learn more about Chinese cooking and gain some confidence in that culinary arena. I’ve been reading The Key to Chinese Cooking, and this is another dish from that book. Pocket eggs were very simple but new to me. The basic concept is to break eggs into a pan to fry them and fold them in half before they are finished cooking. Easy enough. Soy sauce, cider vinegar, and sugar were combined as a sauce which was poured over the eggs at the end of the cooking time.

As I turned the eggs onto themselves, I imagined future versions of them as mini egg tacos stuffed with a pinch of shredded cheese or a dab of salsa. The resulting half-moon eggs were very cute especially when you think of them as mini egg tacos. For a moment, I considered leaving the sugar out of the sauce which is just the sort of thing I would normally do. But, since I’ve been on a mission to learn from Irene Kuo and gain some understanding of Chinese cuisine, I stuck to the exact instructions. The sugar mitigated the vinegar’s acidity and was balanced by the soy sauce. The sauce is poured into the hot pan just as the eggs have finished cooking, the heat is turned off, and a lid is placed on the pan. You shake the pan as it sizzles, and the sauce thickens just a bit as it swirls around the eggs. The process was so simple I really couldn’t have failed. I need to learn a few more dishes to create a complete Chinese brunch, but the pocket eggs were a success.

Velveted Shrimp with Broccoli Flowerets

I have to come clean about a major deficiency in my culinary skills. Actually, there are several, but the one I’d like to mention today is my complete inability to prepare Chinese food of any kind. This disability is made clear by the look of horror and queasiness on Kurt’s face when I mention a plan to cook something Chinese. Sure, recipes fail sometimes. It could be the ingredients, the cooking time, or even the weather. I’m not talking about minor failures here though. The ugly fact is that I have turned out some truly horrible and inedible Chinese dishes. And, really, it’s not just Chinese food. I’m blocked when it comes to cooking any Asian cuisine including Indian.

I decided it’s high time to do something about this. I need to try a little harder, read something authoritative for inspiration, and acquire some Asian cooking self esteem. I turned to The Key to Chinese Cooking by Irene Kuo which was published in 1977. I’ve just started reading this informative and valuable reference, and I attempted two dishes from the book on Sunday. I’m happy to report both were successfully prepared and quite edible. I could be making progress.

For the shrimp with broccoli, I learned about the velveting process. This is a pre-cooking step which gives pieces of meat a protective coating so they retain a very tender texture. This technique is common in southern Chinese cooking but is not used in the north. Pieces of meat are stirred into a marinade of oil, egg white, and cornstarch, and then they rest in the refrigerator for 30 minutes. The pre-cooking can be done in oil or water, and I chose water. A pot of water is brought to a boil, a tablespoon of oil is added, and then the coated shrimp are added while stirring. You continue stirring while cooking to keep the shrimp separated. Once they turn opaque, the shrimp are removed and drained. They should be used right away and not returned to the refrigerator.

To complete the dish, ginger slices and smashed garlic are stir fried in oil in a hot wok. Blanched broccoli flowerets are added and cooked while being quickly turned about the wok and then receive a sprinkling of water and dry sherry. The velveted shrimp are tossed into the mix. A simple sauce of soy sauce, dry sherry, sesame oil, and sugar is stirred together, poured on top, and incorporated. Amazingly, I completed all these steps without ruining the dish.

In fact, I’m proud of what I accomplished here. The broccoli flowerets absorbed the sauce to nice effect, and the overall mild flavors kept the focus on the shrimp. The tender shrimp had a smooth surface texture unlike any I had prepared before. I’m looking forward to velveting chicken and learning more as I continue through this book. This was a good first step on the path to my Chinese cooking being eagerly anticipated. Or, at least tolerated.