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      RECIPE TITLE "Sweet and Tangy Glazed Pork Chops"
    recipe from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the WorldCopyright © 2001 by Yan Can Cook.

    ... more great recipes by  Martin Yan on our GREAT CHEFS page!

    yieldsServes 4 as part of a multicourse meal time--- difficulty moderate

    Because of the influx of Cantonese immigrants to nearby Japan, you'll find this traditional Cantonese dish. If you can't find the moke stick, substitute a 0.44-ounce package of haw flakes. What is haw? It is kind of a cross between a cherry and a cranberry. The haw is dried, ground, and mixed with sugar.


    1 egg, lightly beaten
    1 tablespoon soy sauce or light soy sauce
    1 teaspoon cornstarch
    1 teaspoon Chinese rice wine or dry sherry

    4 pork loin or shoulder chops, each about 1/2 inch thick, cut in half

    1/4 cup warm water
    2 pieces moke stick
    2 tablespoons plum sauce
    1 tablespoon packed light brown sugar
    2 teaspoons soy sauce or light soy sauce
    3 tablespoons Chinese black vinegar or balsamic vinegar
    1 tablespoon Chinese rice wine or dry sherry
    1 medium piece rock sugar, about 1/2 ounce, or 1 tablespoon sugar

    1 cup vegetable oil

    1/2 yellow onion, thinly sliced
    3 green onions, trimmed and cut into 2-inch lengths


    1. Marinate the pork: Stir the egg, soy sauce, cornstarch, and rice wine in a bowl until blended. Pour into a plastic bag. Add the pork chops and turn to coat. Set aside for 10 to 15 minutes.

    2. Prepare the sauce: Combine the water, moke stick, plum sauce, brown sugar, and soy sauce in a medium bowl and mash to a thick paste. Add the black vinegar, rice wine, and sugar and stir until the sugar is dissolved.

    3. Pour the oil into a nonreactive skillet large enough to hold the pork in a single layer, and heat over medium heat until hot. Lift the chops from the marinade, shake off the excess liquid, and lay them in the oil. Pan-fry, turning once, until cooked through, about 2 minutes on each side. Remove the pan from the heat and drain the chops on paper towels.

    4. Spoon off all but 1 tablespoon of the oil from the pan. Return the pan to high heat. When the oil is hot, add both onions and stir-fry until tender, about 2 minutes. Add the sauce and bring to a boil. Reduce the heat to medium and cook until the liquid is reduced by one-third. Slip the chops into the sauce and cook until heated through, about 1 minute. Serve immediately, spooning some of the sauce over each chop.

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    Yan admits to having "eaten my way across Asia more times than I can count." Luckily, he collected plenty of recipes along the route. These recipes are for simple, traditional dishes, many of which may have been slightly modified to appeal to Western palates--and schedules (most meals can be made in under a half hour). Yan, who hosts a PBS series, employs modern conveniences such as rice-cookers and microplane graters to expedite food prep, and suggests buying sauces from your local Asian market, if you happen to live near one. He presents a list of items he suggests should be staples of the amateur chef's Asian pantry and refrigerator. Yan directs novices to an overview of online resources and even provides a glossary of ingredients for the Asian-impaired. Basic recipes such as Sushi Rice, Spicy Soy Dipping Sauce, and Sweet-and-Sour Shredded Carrots are dispatched in a half page each. The next section, titled "Small Bites and First Courses," includes 81 appetizing dishes, such as Marbled Tea Eggs, and Crab and Asparagus Soup. The meatiest section, "Main Courses," features dishes like Mirin-Ginger Crab and Lemon-Pepper Beef. The book finishes off with tasty "Deserts and Drinks," such as Spiced Banana Rolls and Lychee Lemonade. Yan does a good job of demystifying Asian cuisine and bringing a touch of zen into our hurried lives. -Publishers Weekly
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    The world's foremost expert on Chinese cooking is back with a brand-new cookbook to whet the appetite of anyone who's ever picked up a pair of chopsticks. As the companion volume to the PBS series, Martin Yan's China brings the ancient country's beauty to the table with gorgeous dishes, breathtaking photographs, and fascinating information about the food, history, and culture of China. Just in time for the 2008 Olympic Games in Beijing, Yan is poised to charm and entice a new generation of readers with his expert knowledge of Chinese traditions and his flair for Asian cuisine. As always, Yan's 100 recipes introduce new flavors and techniques to the kitchen, yet are simple enough for any home cook to effortlessly embark on a culinary journey through China. Click here to buy
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    "The Chinatowns around the world are amazing communities," writes Martin Yan in his Chinatown Cooking, "filled with history, culture, friendship, and of course food." Naturally, in this companion book to his public television series, Yan focuses on the food--a rich stew from the world's Chinatowns, including, exotically, those in Singapore, Sydney, and Macao. The 200 recipes included reflect a profoundly rich food culture (or cultures, as Chinese cuisine is regionally diverse). Some dishes, like Steamed Whole Fish with Ginger and Green Onions and Sweet-and-Spicy Garlic Shrimp, are beloved classics; others, including Hawaiian Lu'Au Stew, mirror adjustments to local ingredients or tastes; while still others, such as Crispy Seafood and Mango Packets and Steamed King Prawns with Chinese Pesto, are the innovations of modern chefs. But old or new, the dishes are endlessly tempting, and, because of Yan's knowledgeable yet relaxed approach and the clarity of his recipes, completely manageable.
    Covering dishes from dim sum, appetizers, and soups, to meat and seafood specialties, rice, noodles, and even desserts like Lucky Treasure Rice Pudding, the book also profiles the Chinatowns, noting their unique qualities (Yokohama's is host to 18 million tourists a year!) while also offering restaurant and dish recommendations (at Macau's Restaurante Chan Chi Mei, order the hanging fish hot pot). Yan also provides illuminating cultural asides such as those about Hakka cuisine or Singapore's Sam Sui women, who were pivotal in the construction of that country's Chinatown. But it's the dishes that make the book a treasure. The book also contains comprehensive food and technique glossaries and color photos throughout. --Arthur Boehm
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