Winner of an IACP/Julia Child Cookbook Award
The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing.
Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.
Barbara Tropp was the chef and owner of China Moon Cafe, a small Chinese bistro-style restaurant in San Francisco. Before establishing herself as one of America's foremost chefs and cooking teachers, Barbara studied Chinese language, poetry, and art history at Columbia, Yale, Princeton, and the University of Taiwan. While living in Taiwan, she developed her passion for the simplicity of fresh home cooking, Chinese-style. Barbara was an elected member of Who's Who in Food & Wine in America. She was profiled in the New York Times Magazine, House Beautiful, Bon Appetit, Metropolitan Home, Self, and in the PBS series Great Chefs in San Francisco. CHILI-ORANGE COLD NOODLES
Serves 3 to 4 as a main course, 6 to 8 as part of a multi-course meal
This is one of the most popular cold noodle dishes in the China Moon repertoire. The combination of chili spice and fresh orange zing with slithery noodles and crunchy peanuts spells heaven for most of our customers and staff.
With the seasoned oil and the fabulous "goop" on hand, this dish can be whipped up within minutes. The dressing may be made well in advance, but for finest flavor the noodles and other ingredients should be tossed together just prior to serving.
DRESSING:
2 1/2 tablespoons China Moon Chili-Orange Oil
1 tablespoon "goop" from China Moon Chili-Orange Oil
2 tablespoons black soy sauce
2 tablespoons distilled white vinegar
1 teaspoon kosher salt
1 tablespoon sugar
1/2 pound very thin (1/16 inch) fresh Chinese egg noodles
1/2 pound fresh bean sprouts
3/4 cup finely shredded carrots
1/2 cup thinly sliced green and white scallion rings
3/4 cup slivered coriander leaves and stems
1/2 cup chopped roasted peanuts
Coriander sprigs for garnish
1. Combine all of the dressing ingredients, whisking to blend. Set aside, leaving the whisk in the bowl.
2. Fluff the noodles in a colander to separate and untangle the strands. Bring a generous amount of water to a rolling boil over high heat. Add the noodles and swish gently with chopsticks until the noodles are al dente but cooked, about 2 minutes. Drain promptly, plunge briefly into ample ice water to chill, then drain thoroughly.
3. Blanch the bean sprouts in boiling water for 15 seconds. Refresh in ice water. Cover with cold water and refrigerate until ready to use. Drain well just before using.
4. Re-whisk the dressing. Scrape the dressing over the noodles and toss well with your fingers to coat and separate each strand. Scatter the bean sprouts, carrots, scallions, coriander, and two thirds of the chopped peanuts on top; then, toss lightly to mix. Taste and adjust, if needed, with a dash more sugar to bring forth the heat.
5. To serve, heap the noodles in bowls of contrasting color and garnish with sprigs of coriander and a sprinkling of the peanuts.
Excerpted from The China Moon Cookbook. Copyright (c) 1992. Reprinted with permission by Workman
