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The
Power of Garlic
(ARA) - Some
yearn for its robust aroma and savory, often creamy taste; others look to it as
a cure for ailments. Garlic has long been shrouded in mystery. Whether it is
used for medicinal purposes, to lure love interests or as an enhancement to any
dish, it plays a significant role in dining, cooking and culture. Appropriately,
the world’s largest Chinese restaurant chain, Panda Express, is offering a
special garlic menu promotion this summer.
The earliest documentation of garlic’s use was in 3,000 B.C.; it was mentioned
in the Bible and Chinese Sanskrit writings. The Egyptians fed it to workers
building the Great Pyramid of Gaza; its robustness was thought to increase the
efficiency and endurance of men. More recently, garlic production tripled during
the 1990s, positioning China as the top garlic producer in the world.
Many cultures have used garlic for its health benefits as a cure for the common
cold, high blood pressure, rheumatism, tuberculosis and cancer. It has also been
thought to increase energy and endurance. In garlic-growing regions throughout
the world, experts have linked life longevity to garlic consumption.
Chef Andy Kao of Panda Express believes in the healing properties of garlic. His
father used to tell stories of the Chinese soldiers during World War II who
drank river water after running out of fresh water and food. The soldiers chewed
on garlic to kill the bacteria and give them strength after drinking from the
river. Chef Kao continues the practice of eating garlic regularly to kill germs
and strengthen his immune system.
In addition to its curing properties, the herb is beneficial to the body’s
overall maintenance. It is rich in protein; vitamins A, B-1 and C; and essential
minerals including calcium, magnesium, potassium, iron and selenium. It also
contains 17 different amino acids.
Chinese culture has been particularly influenced by garlic. A compilation of
poems by Confucius -- Shi-ching, the book of songs -- even mentions garlic and
its importance to China’s development. The herb is believed to have originated
in Asia and is probably one of the oldest cultivated plants.
In China, ancient medical books say garlic bulbs can scare off chills, reduce
swelling and increase the efficiency of the spleen and stomach. The Chinese
include it in many everyday dishes and because of the herb’s ability to
improve the body’s circulation it is also thought to act as an aphrodisiac.
Selecting, preparing and storing the perfect clove
Garlic’s intoxicating fragrance and flavor is a prominent characteristic in
Szechwan and northern-style Chinese cooking. Not only in China, but across the
world, this kitchen staple adds a wonderful aroma and creates a delicious entrée.
The first step to incorporating it into meals is selecting the perfect bulb.
Chef Kao has been using garlic to enhance his cooking since his childhood in
China, and makes the following recommendations:
* Perfect cloves are plump, firm and have a dry skin. Each bulb should have
eight to 12 pieces.
* Garlic should not be refrigerated or stored in a moist environment. If
properly stored, garlic can be kept for about six months. If the bulb sprouts it
has not gone bad, but the sprouts should be removed before cooking.
* To enjoy garlic’s flavor to the fullest, don’t buy garlic that has been
pre-minced, chopped or diced. These varieties have been bred for a long shelf
life and can have a diluted taste.
Cooking with garlic
Garlic is classified as both an herb and a vegetable. It can be found in
products ranging from ice cream to dry rubs; the versatility of this herb is
seemingly endless. Chef Kao adds garlic to everything from hot meat sauces to
cold vegetable dishes. He learned the culture and traditions behind Chinese
cuisine while cooking for his family as a young boy. He suggests these tips for
cooking with garlic:
1. Before cooking, remove the exterior skin of the clove. There are many ways to
do this: strike the bulb with the broad side of a kitchen knife, use a rubber
garlic rolling tube, soak the garlic in lukewarm water for 30 minutes or dip the
cloves into boiling water for 30 seconds.
2. After skinning the garlic, select a cooking method that will result in the
appropriate flavor. It can be sautéed to create a nutty, savory taste; poached
to create a mild flavor; oven-roasted to bring out the nutty flavor with a
caramelized quality; fried to create a crisp exterior; or grilled to create a
soft, smoky flavor.
3. Garlic is very sensitive to heat and will burn easily, especially when sautéing.
Expose the garlic to heat just until the oil sizzles and then remove it. When
cooking garlic with onions, start the onions first. They will take longer to
cook.
If you would rather leave it to the pros, Panda Express is paying tribute to
garlic with a summer promotion called “Panda Chefs Celebrate Garlic.” From
July 11 through Sept. 18 Panda Express offers four tasty garlic entrées
featuring shrimp, chicken, beef and vegetables. Chef Kao has experimented with
many ingredients to create his favorite garlic entrées this summer: Chicken
Breast with Asparagus in Garlic Sauce; Spicy Shrimp with Cashews in Garlic
Sauce; Beef with Mushrooms in Garlic Sauce; and Spicy Chicken Breast with String
Beans in Garlic Black Bean Sauce.
These dishes can be found at more than 650 Panda Express restaurant locations
nationwide. During the promotion these dishes are also available on the
restaurant’s catering menu -- the perfect way to make summer get-togethers
unforgettable (and fast and easy)!
People all over the world recognize garlic as a source of health and good
flavor. Whether at Panda Express or in your own kitchen, take some time to enjoy
it this summer!
Courtesy of ARA Content
Recipes Featuring Garlic
Shrimp in Garlic Sauce
Serves 2-4
Courtesy of Panda Express
Main Ingredients
8 ounces shrimp
3 cups vegetable oil
1 teaspoons sesame oil
Marinade
1/2 teaspoon salt
1/2 teaspoon egg white
2 tablespoons cornstarch
1 tablespoon oil
Garlic Sauce Mixture
1/8 cup Lee Kum Kee soy sauce
1/8 cup sugar
1/8 cup lemon juice
1 tablespoon cooking wine
1/8 cup seafood stock or water
1 1/2 teaspoons cornstarch
Group 1
6 ounces sugar peas
3 ounces sliced water chestnuts
2 ounces diced red bell pepper (1 inch x 1 inch)
1 ounce wood ear mushrooms
Group 2
1 teaspoon chili paste
1 teaspoon minced ginger
2 teaspoons minced fresh garlic
Cooking Instructions
1. Clean, peel and de-vein the shrimp. Use a thick paper towel to try off any
excess water.
2. Combine marinade ingredients in a bowl, mix well and marinate the shrimp for
2 hours in a refrigerator.
3. Combine the garlic sauce mixture ingredients and set aside for future use.
4. Heat wok over high flame or heat for at least 20 seconds. Add 3 cups of oil
and heat to 270 degrees.
5. Add the marinated shrimp to the wok and cook for about 30 seconds. Pour the
shrimp and the oil out and drain the shrimp well.
6. Keep the remaining residual oil in the wok, then add Group 2 ingredients and
cook for 10 seconds. Add the garlic sauce mixture and cook until it thickens.
7. Add Group 1 ingredients and cook for 15 seconds over high heat. (If you are
unable to maintain the cooking temperature, additional cooking time may be
necessary.)
8. Add the shrimp back into the wok and stir all ingredients thoroughly.
9. Sprinkle sesame oil on top. Ready to serve!
Spicy Beef with Tofu in Garlic Sauce
Serves 2-4
Courtesy of Panda Express
Main Ingredients
8 ounces marinated sliced beef (tri-tip; 3 inches long x 1 inch wide x 1/4 inch
thick)
1 ounce sliced green leek (2 inches long x 1 inch wide)
1 1/2 tablespoons cornstarch mix (50 percent water and 50 percent cornstarch)
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 box soft tofu (2 inches long x 2 inches wide x 1/2-inch thick)
Marinade
1/2 egg
1/4 cup water
2 tablespoons cornstarch
1 teaspoon baking powder
1 tablespoon vegetable Oil
Pinch of salt
Group A
1/2 teaspoon crushed chili
2 tablespoons chopped, fresh garlic
1 tablespoon washed black beans
1 1/2 ounces sliced red jalapeno
Group B
1 teaspoon cooking wine
3 tablespoons Lee Kum Kee soy sauce
1 cup water
Cooking Instructions
1. Combine the marinade ingredients. Marinate the cut beef in the mixture for at
least 2 hours in the refrigerator.
2. Heat a wok for 10 seconds over a high flame.
3. Add 2 tablespoons of vegetable oil into the wok and heat to approximately 250
degrees.
4. Add the marinated beef. Stir quickly, separate the meat, and then cook for
approximately 30 seconds. Remove the beef.
5. Place Group A into the heated wok. Stir for 5 seconds.
6. Add the tofu and Group B, stir until the sauce boils. Be sure not to break up
the tofu. Place a cover on top and cook for 2-3 minutes over a low flame.
7. After 2 minutes, pour in the cooked beef and sliced green leeks, stir several
times to mix the ingredients.
8. When the sauce boils again, slowly add the cornstarch mix into the wok. Mix
well.
9. Add 1 teaspoon sesame oil. Continue stirring until the ingredients are
thoroughly mixed.
10. Ready to serve!
Sliced Chicken Breast with Chinese Eggplant in Garlic Sauce
Serves 2-4
Courtesy of Panda Express
Main Ingredients
6 ounces marinated sliced chicken breast
1/2 ounce sliced green onions (2 inches long)
1 1/2 tablespoons cornstarch mix (50 percent water, 50 percent cornstarch)
2 tablespoons vegetable oil
1 teaspoon sesame oil
12 ounces Chinese eggplant tri cut (3 inches long x 1 inch wide x 1 inch thick)
Marinade
1 egg white
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon vegetable oil
Pinch of salt
Group A
2 tablespoons chopped, fresh garlic
2 ounces diced red bell pepper
Group B
1 teaspoons cooking wine
2 tablespoons Lee Kum Kee soy sauce
1 tablespoon Lee Kum Kee oyster sauce
3/4 cup water
Preparation
1. Combine the marinade ingredients, and marinate the sliced chicken breast for
at least 2 hours in a refrigerator.
2. After washing, lay the eggplant on the cutting board and cut off the stem.
Use your right hand to hold the knife. Use your left hand to hold and roll the
eggplant as you make triangular cuts.
Cooking Instructions
1. Add 2 tablespoons of vegetable oil into a non-stick wok and heat for 20
seconds.
2. Add the marinated sliced chicken breast. Stir quickly, separate the meat, and
then cook for approximately 30 seconds. Remove the chicken and drain well.
3. Place Group A into the heated wok and stir for 5 seconds.
4. Add Group B and the eggplant, stir until the sauce boils. Turn the flame to
low and place a cover over the wok. Cook for 2-3 minutes and make sure the sauce
does not dry out.
5. After 2 minutes, remove the cover to check if the eggplant is well cooked.
Add the cornstarch mix slowly.
6. Add the cooked chicken breast back into the wok. Stir and fold. Mix well with
the sauce again.
7. Add the green onions and sesame oil. Continue stirring and folding (flipping)
until the ingredients are thoroughly mixed.
8. Ready to serve!
Courtesy of ARA
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