Tasty Chinese recipes fit busy lifestyle

By Wanda A. Adams
Advertiser Food Editor

Leeann and Katie Chin's "Everyday Chinese Cooking" (Clarkson Potter, 2000) is an unintimidating collection of unfancy recipes. The mother-daughter team shows readers how to plan ahead to save time, how to use tools found in the American kitchen rather than investing in fancy smokers or other equipment, and how to fit cooking into a busy lifestyle.

Here are sample recipes:

For the Chins, barbecued beef doesn't mean tangy, tomatoey sauces, but rather a "drunken" marinade containing liquor and sweet-salty-hot ingredients. The Chins recommend serving this with a healthful vegetable stir-fry and rice and Tsing Tao beer. It's a man-pleaser.

Note that flank steak, once a standard cut in all markets, may have to be pre-ordered.

Barbecued Beef

• 1 to 2 1/2 pounds flank steak
• 4 cups cold water
• 1 tablespoon baking soda
• 2 tablespoons bourbon or whiskey
• 2 tablespoons sugar
• 1 tablespoon minced garlic
• 1/4 cup hoisin sauce
• 2 tablespoons vegetable oil

Trim fat from flank steak.

In a large flat baking dish or plastic container, combine 4 cups cold water with the baking soda and stir until baking soda is dissolved. Place the flank steak in the water and marinate for 10 minutes. Remove steak from water and dry well with paper towels.

While the steak is marinating, combine bourbon, sugar, garlic, hoisin sauce and vegetable oil in a container large enough to hold the steak. Marinate dried steak in this mixture for 2 to 3 hours at room temperature or as long as 24 hours in the refrigerator.

Preheat broiler or grill.

Broil 4 to 5 minutes a side for medium doneness, 2 minutes longer for well-done meat. Remove and let stand two minutes, then slice across the grain into 1/4-inch slices.

This is typical of the Chins' recipes — an everyday dish that is not overly difficult and is healthful.

Steamed Fish Fillets

• 4 skinless fish fillets (about 1 pound)
• 1 tablespoon finely chopped fresh
• ginger
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 green onions
• 3 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 3 tablespoons soy sauce

Pat the fish fillets dry with paper towels. In a small bowl, combine the ginger, salt, pepper and sesame oil. Spread over the fish and marinate for half an hour or longer in the refrigerator.

Cut the green onions into 2-inch pieces, then slice into very thin strips. Immerse in a bowl of ice water for 10 minutes; they will curl up. Drain, set aside for garnish.

Bring water to a boil in the bottom of a steamer.

Meanwhile, sprinkle cornstarch evenly over fish fillets and arrange them on a heatproof plate and place on a rack in the steamer. Cover and steam over boiling water until fish flakes easily with a fork, about 10 minutes.

While fish is cooking, heat vegetable oil in a small saucepan over high heat. Add garlic. When it sizzles, the oil is ready. Pour the hot oil over the fish and drizzle with soy sauce. Garnish with green onions and serve immediately.

Cabbage lasts longer in the fridge than most vegetables and is still relatively inexpensive; this aromatic stir-fry is a good recipe for a day when you just didn't have time to go to the store. The dish can be spicy (as presented here) or you can omit or reduce the chili peppers if you prefer it mild. These Thai peppers are slightly larger than "Hawaiian" chilies, and a little less hot.

Hot and Sour Cabbage

• 1 small cabbage
• 2 green onions
• 1/2 cup ketchup
• 1 tablespoon sugar
• 2 teaspoons soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1-2 Thai red hot chili peppers, seeded and thinly sliced

Place a heat-proof serving platter in the oven on warm.

Core the cabbage and cut into 1 1/2-by-1-inch pieces. Cut the green onions into 1-inch pieces, including the tops. In a small bowl, combine the ketchup, sugar and soy sauce. Set aside. In a small bowl, mix the cornstarch with 1 tablespoon water. Set aside.

Heat a wok or skillet over high heat until heated through. Add the vegetable oil, garlic, cabbage and chili peppers and stir-fry 1 minute. Add salt and sauce mixture, and stir-fry over high heat until cabbage is tender, about 3 minutes. Stir in the cornstarch mixture. Cook and stir until thickened, about 30 seconds. Add green onions and stir-fry 1 minute. Remove to heated platter and serve.