Fast food often conjures up images of greasy burgers and fries. But Fast Food Chinese offers a healthier and more flavorful alternative. This cuisine, known as kuai can (快餐) in China, focuses on quick and easy dishes packed with fresh ingredients and bold flavors. Think stir-fries, noodle dishes, and rice bowls that are cooked to order and ready in minutes. While similar to American diner fare in terms of speed and cultural significance, kuai can distinguishes itself with its emphasis on fresh wok-cooked meals. Often, a typical kuai can meal includes a stir-fry, boiled vegetables, and a generous serving of rice. Below, we’ll explore two simple recipes to recreate the kuai can experience at home. These recipes are perfect for a quick weeknight dinner or a satisfying meal for one or two people.
This style of cooking relies heavily on the wok, a versatile pan used in Chinese cooking for stir-frying, steaming, and deep-frying. The high heat and sloped sides of the wok allow for quick and even cooking, resulting in dishes that are crisp-tender and full of flavor. With a few simple ingredients and techniques, you can easily create authentic fast food Chinese dishes in your own kitchen. This approach emphasizes fresh ingredients and minimal cooking time, making it a healthy and convenient option for busy individuals or families.
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The first recipe is Jiangbao Tofu, a flavorful dish featuring soft tofu braised in a savory sauce. The tofu is first brined to enhance its texture and then quickly stir-fried with aromatics like garlic and chili peppers. The sauce, made with sweet bean paste, soy sauce, and spices, coats the tofu beautifully, creating a dish that is both comforting and satisfying.
In a bowl, combine 1 tsp salt with ~2 cups hot, boiled water (or enough to submerge the tofu). Cut 300g soft tofu into about one inch cubes and soak in this brine for at least 15 minutes. Meanwhile, prepare the sauce. Mix together 1 tsp sweet bean paste, 1 tsp soy sauce, ½ tsp liaojiu a.k.a. Shaoxing wine, ¼ tsp salt, ½ tsp sugar, ⅛ tsp MSG, ⅛ tsp white pepper powder, and 1 tbsp water. Mince 2 cloves of garlic and cut 1 small mild or medium chili pepper into 1cm pieces. Make a slurry by mixing ½ tsp cornstarch with 1 tbsp water. Remove tofu from the brine. Swirl in 3 tbsp of oil in a hot wok over a medium flame. Heat the oil up until it can bubble around a pair of chopsticks, then slide in the tofu. Fry on one side for ~3 minutes, or until the oil becomes clear again, then scooch the tofu up the side of the wok. If using, toss in your chili bean paste, and fry that until it stains the oil red, ~1 minute. Fry the garlic until fragrant, ~30 seconds, then swap the flame to high. Add in the sauce. Quick 15 second fry. Chilis in. Swap the flame to low, thicken with the slurry.
The second recipe is Zhacai Fried Pork Slivers, a classic fast food Chinese dish that combines tender pork with the salty and crunchy texture of zhacai, a type of preserved mustard green. The pork is marinated to ensure tenderness and flavor, then stir-fried with garlic, ginger, and zhacai. The addition of beansprouts and carrots adds a touch of freshness and crunch. This dish is a perfect example of how fast food Chinese can be both delicious and nutritious.
Slice 200g pork loin into ~2 inch slivers. Marinate with ¼ tsp salt, ¼ tsp sugar, 1 tbsp cornstarch, ½ tsp soy sauce, ½ tsp Shaoxing wine, ⅛ tsp white pepper powder, 2 tbsp water, and ~1 tsp oil to coat. Mince 2 cloves of garlic and ~½ inch of ginger. Julienne 20g of carrot. Prepare the seasoning: mix together 1 tsp soy sauce, ¼ tsp dark soy sauce, ¼ tsp salt, ¼ tsp sugar, ⅛ tsp MSG, and ⅛ tsp white pepper powder. Make a slurry by mixing ½ tsp cornstarch with 1 tbsp water. Heat ~5 tbsp oil (or enough to almost submerge the pork in your wok or pan) over a high flame, ~180C. Shallow fry marinated pork slivers for about 30 seconds until they look almost done, then stir fry for another ~15 seconds to cook evenly. Remove, toss in a strainer, and make sure the excess oil drips off. Remove enough oil from the wok to get ~2 tbsp remaining. Low flame, fry the minced garlic and ginger until fragrant, about 30 seconds. Swap the flame to high. Add 80g Zhacai, fry for ~30 seconds, then swirl in a tablespoon of Shaoxing wine. Pork in, quick mix, add the seasoning, another quick mix. Toss in 50g beansprouts and the julienned carrot, fry for ~30 seconds, then swap the flame to low. Thicken with a slurry of ½ tsp cornstarch mixed with 1 tbsp of water.
