Steaming, which is the easiest of all the Chinese cooking techniques, is the favourite form of slow cooking in Szechuan. The meat and other ingredients are packed in layers into a heatproof bowl and given a long, slow steaming. When ready, the steamed puddings (most Chinese puddings are savoury) are often turned out on to a heated serving dish. to conserve fuel, the Chinese will often prepare a whole series of dishes to be steamed at the same time, in several layers of basket steamers. Menu serves 4.

Materials:
2 eggs whites
75 g (3 oz) cornflour, plus 1 tablespoon
2 teaspoons salt
1 tablespoon Chinese wine or dry sherry
450 g (1 lb) uncooked prawns, peeled and deveined
300 ml (1/2 pint) vegetable oil
2 teaspoons tomato ketchup
pinch of freshly ground white pepper
1 teaspoon sugar
2 spring onions, finely chopped
2 slices root ginger, peeled and shredded
2 dried chilli, finely chopped
1 tablespoon chicken stock
1 teaspoon sesame oil
1 teaspoon red chilli oil


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Preparation time: 20 minutes
Cooking time: 3-4 minutes


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2. Heat the oil in a wok to 180 degree C (350 degree F), or until a cube of bread browns in 30 seconds. add the prawns and stir-fry for about 2 minutes. remove the prawns and drain on paper towels.

3. Pour off most of the oil, leaving about 1 tablespoon to coat the bottom of the wok. Reheat the wok and add tomato ketchup, white pepper, remaining salt and sugar. Return the prawns to the wok along with the finely chopped spring onions, ginger and chopped chillis. Stir-fry for 1 minute.

4. Blend the remaining cornflour with the chicken stock and stir into the wok to thicken the sauce. Pour onto a plate and sprinkle over the sesame oil and red chilli oil.

2. Yam and Pork Steamed Pudding ()

Materials:
1 1/2 tablespoons lard or vegetable oil
450 g (1 lb) minced pork
50 g(2 oz) Szechuan pickle, chopped
1 tablespoon hot Szechuan bean paste
1 1/2 tablespoons hoisin sauce
1/2 tablespoon soy sauce
1 teaspoon salt
2 onions, finely chopped
4 garlic cloves, finely chopped
750 g (1 1/2 lb) yams, peeled and thinly sliced
3 tablespoons chopped coriander leaves


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Preparation time: 20 minutes
Cooking time: 2 1/2 hours


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1. Grease a heatproof bowl with the lard or vegetable oil. Mix together the pork, pickle, bean paste, sauces, salt, onion and garlic. Beginning with the yams, lay alternate layers of the yam and the pork mixture in the bowl, finishing with an overlapping layer of yam slices.

2. Cover the bowl with foil and steam over medium heat for 2 1/2 hours. to serve, uncover the bowl and sprinkle with chopped fresh coriander. The pudding could also be turned out of the bowl on to a heated serving dish and then sprinkled with coriander.

3. Crab Meat with Green Cabbage ()

Materials:
225 g (8 oz) cabbage, roughly chopped
6 tablespoons vegetable oil
450 ml (3/4 pint) chicken stock
1 1/2 teaspoons salt
2 spring onions, finely chopped
2 slices root ginger, peeled and finely chopped
2 dried chillis, finely chopped
225 g (8 oz) crab meat
2 tablespoons Chinese wine or dry sherry
1 1/2 tablespoons cornflour
2 tablespoons water
1 egg white


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Preparation time: 10 minutes
Cooking time: 5 minutes


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1. Blance the cabbage in boiling water for 1 minute, then drain and refresh in cold water. drain well.

2. Heat 2 tablespoons of the oil in a wok and add the cabbage. Stir-fry for about 1 minute then add 200 ml 97 fl oz) stock and 1/2 teaspoon salt. Cook together for 1 minute then remove to a warm plate.

3. Heat another 3 tablespoons of the oil in the wok, add the spring nions, ginger and chillis and stir-fry for a few seconds. Add the crab meat and wine, then the remaining stock, salt and cornflour blended with the water. bring to the boil, stirring, then add the egg white. Stir until blended.

4. Pour the crab meat mixture on top of the cabbage. Heat the final tablespoon of oil until smoking, pour over the top and serve.