Cold Asparagus Salad with Garlic

1 pound fresh asparagus

1 clove garlic, chopped

2 tablespoons black rice vinegar

2 teaspoons white sugar

1 tablespoon soy sauce

teaspoon sesame oil

1. Wash the asparagus and drain well. Cut off the ends and cut diagonally into 1½ -inch pieces.
2. Bring a large pot of water to a boil. Parboil the asparagus, and plunge into cold water. Drain well.
3. Mix together the garlic clove, black rice vinegar, sugar, soy sauce, and sesame oil. Toss with the asparagus.

Black Rice Vinegar

With its intriguing combination of tart and sweet, black rice vinegar is the crème de la crème of the rice vinegars. The most famous comes from southern China's Chinkiang region. If you enjoy black rice vinegar's distinctive smoky flavor, try substituting it in any recipe where rice vinegar is called for.

Hot Chicken Salad

4 boneless, skinless chicken breasts

½ cup soy sauce, divided

1 head Romaine lettuce

1 red bell pepper

4 tablespoons red rice vinegar

3 teaspoons sesame oil

2 green onions, minced

2 teaspoons sugar

½ teaspoon chili paste

2 tablespoons toasted sesame seeds

1. Marinate the chicken in ¼ cup soy sauce for 1 hour. Steam the chicken in a bamboo steamer in a wok until it is cooked through. Cool. Shred the cooked chicken meat.
2. Wash the Romaine lettuce leaves and drain well. Wash the red bell pepper and cut into thin slices.
3. Mix together ¼ cup soy sauce, the red rice vinegar, sesame oil, green onions, sugar, and chili paste.
4. Arrange the lettuce and red bell pepper on a plate. Add the shredded cooked chicken. Drizzle with the red rice vinegar dressing and top with toasted sesame seeds.

How to Shred Meat

Hold the cleaver parallel to the cutting board and slice the meat horizontally into thin sections. Lay the cut pieces on top of each other, position the cleaver perpendicular to the board, and cut the meat lengthwise into thin slices, from ¼- to -inch thick. For easier shredding, partially freeze the meat ahead of time.

Serves 4

For an interesting contrast in taste and texture, serve this dish with hard Chinese noodles such as Chow Mein or Deep-fried Vermicelli (page 99).