Page 8-Sunday, November 6, 1977-The MichiganDaly
food.
:J
000'
(Continued from Page 6)
1 garlic clove, peeled and minced
SAUCE:
4- /2. chicken or vegetable stock
1 Tbsp. soy sauce
BINDER:
1 tsp. cornstarch dissolved in 2 tsp. of
above liquid
1. Slant slice all the vegetables the
same size
2. Heat the wok and add the oil.
3. Add seasonings and stir-fry quick-
ly.Donotscorch!
4. Add vegetables - longest cook-
ing first.
5. Heat through and add sauce, but
only as much stock as is needed.
6. Add binder and stir until just bare-
ly thickened.
7. Serve immediately, garnished
with thin strips of orange peel or
nuts. Don't garnish with nuts if
main dish has nuts in it.
SZECHUAN CHICKEN
WITH HOT PEPPER
AND PEANUTS
Gong bao jiding is a typical Sze-
chuan dish of tender chunks of
chicken stir-fried with bright green
peppers, served up with a spicy'
sauce of garlic and red chili peppers
and the wonderful crunch of freshly
cooked peanuts.
1 lg. whole chicken breast
(about 1 lb.) "
MARINADE:
1 Tbsp.soy sauce
1% tsp. dry sherry or sake
1 egg white, slightly beaten
2 scallions
1 tsp. sesame oil
1 shy Tbsp. cornstarch
2 tsp. sugar
VEGETABLES:
2 sweet green peppers
'/z tsp: salt
3 Tbsp. peanut oil
3/4c. skinless, unroasted peanuts
SEASONINGS:-
10 cloves of garlic
3-5 dried chili peppers
-inch piece of fresh ginger
1/4 c. peanut oil
1. Bone the chicken and remove the
skin. Cut into cubes about 1".
2. Clean scallions and cut into "
pieces.
3. Mix all ingredients for marinade
together and still well.
4. Add pieces of chicken and marin-
ate while preparing the rest of the
dish.
5. Clean the green pepper and cut
into squares about the same size
as the chicken. Set aside.
6. Smash the garlic cloves with the
flat side of a cleaver or large
knife and peel them. Chop into
dixon
(Continued from Page 7)
know. I have a love-hate relationship
with New York City. I love the stimula-
tion. There's always something going
on, and this of course, is what my mate-
trial rises out of.
Q. Have you ever thought about writ
ing something dealing with the country,
something outside of the city?
A. No.I dispense with nature because
there's really nothing that my writing
could add to it.
Q. Your fiction is such an accurate
reflection of the culture we live in
today. Do you see that as a political act,
in the sense that you are making that
choice?
A. No. In fact, I'm kind of apolitical. I
read .the newspapers every day, vote
Democrat, etc., but I don't have much
faith in the political system. After two
years as a newswriter in Washington, I
became disillusioned by all the
backstabbing favors, etc.-The purpose
of my work is to show what it's like in-
side the kitchens. I like to deal with
segments of society that haven't been
written about...about what it's like to
make $2.30 an hour.
Q. Your most recent book, "Work,"
deals with the American Labor market
from the inside. What is your own
relationship with the working class
today?
A. Right now I am working at a
bookstore three days a week at $2.50 an
hour. That's how I hooked up with
Street Fiction Press. I saw a copy of the
Periodical Lunch, and someone told me
they also published books. It's been an
absolute joy working with them-a
writer's dream. I've always had odd
jobs since I stopped writing news, and
every job I've had is assimilation in-
to my fiction.
Q. I love writing, and always want it to
be fun. Writing is not tough, it's an ab-
solute joy. I write every single day and
I've been doing that for the last five
years. In my style, spontaneity is
always important, and I am always
humorous. I see the absurd side of
human.nature and realize that even in
our dying throes we will find humor in
something. I've tried every trick, and
deal with things realistically. My
themes and styles change constantly,
but I like to work on one theme until
I've finally worked it out.
Q. Do you feel your fiction is ever
finished?
A. No, it's never finished, but it's as
finished as it's ever going to be if I am
to move on to something else.
Q. What types of processes does your-
writing go through? Do you revise
much of your work? A. I average one
page of writing a day. I can type whole
stories in 2 hours, but I have to go over
each page very carefully. I am an un-
conscious writer-usually I start with
one line and if it turns into a story, I let
it all come out. I rewrite everything
though, and I've never been able to re-
write a page without several correc-
tions. It must-be cosmetically perfect
... without a smudge.
Q. I hear you have a book coming out
this spring through Harper and Row.
What themes do you deal with in that?
A. The book is titled Too Late. It's an
urban nightmare and'is a surprise from
beginning to end. It begins with a man
and a woman living together, the
woman leaves, and the man sets out to
look for her. In the process, he really
finds out about himself, It takes place in
the city, but not New York City. It could
really be any city in the world. The book
deals with the fall of technology and the
loss of communication through
telephones, machines, etc. It is written
in a new language-an entirely new
tongue. There are a lot of people in the
book, and you don't really know where
any of them come from. That is the
question.
tiny pieces.
7. Peel the fresh ginger and mince
even smaller than the- garlic.
8. Cut each of the red peppers into
small pieces. By discarding
some of the seeds, one can avoid
some of the pepper's hotness, if
desired.
9. Heat 3 Tbsp. oil,in a preheated
wok until quite hot. Add peanuts
and stir-fry 2-3 min. fairly vigor-
ously so peanuts do not burn.
Remove.
10. Add green peppers and stir-fry
about 30 seconds. Add 1/2 tsp. salt,
(this will keep the pepper very
green) and stir-fry about 45 sec-
onds more.
11. Remove peppers from wok and
wipe the wok out.
12. Preheat wok again and add /4 c
oil. Add all the seasonings and
cook over high heat, stirring vig-
orously, for no more than 20
seconds.
13. Add the chicken and the marin-
ade and stir-fry about 1 min.
14. Return green peppers to the pan
and stir-fry together another
minute.
15. Taste for seasonings and add
another Tbsp. of soy sauce if
necessary.
16. Cook until chicken has stiffened
and begun to turn white.
17. Return peanuts to the pan and
stir-fry the entire dish for just an
additional second or two.
art_
(Continued from Page 6)
NE -OF HIS most fascinating
works is entitled Chattanooga,
Tennessee. A middle-aged, middle
American couple sits in a small
pizzeria; the wall is bedecked with a
picture of George Washington, chil-
dren's portraits and antlers, while
beer cans and cigarettes cover the
scarred wood table. This shot may
sound all too typical, but what makes
it so unique is how well the man and
woman are assimilated into the
scene, becoming props as frozen as
the ash trays or empty cans strewn
about them.
Arno's critiques of American so-
ciety single out our patented, syn-
thetic eye-sores, void of any human
warmth. In Blue Light Special a
large, sterile K-Mart sign looms over
a dark horizon, juxtaposed against a
small airplane. An inflated amuse-
ment park structure in Moonwalk
seems to absorb all space around it,
almost breathing like a living organ-
ism.
Paul Arno Schoenberger success-
fully explores a wide range of
photographic subjects, some beauti-
ful, some disturbing, some to be
taken at face value, others requiring
introspection and analysis.
'l
ramblings
(Continued from Page 2)
what all this had to do with what was
inside my refrigerator, "Pearl Stein-
berg's daughter is big everywhere!
The post office should give Melanie
her own zip code!"
"M URRAY," snapped Mom, trying
l to activate my father, "Are you
going to let your son talk that way about
Manny and Pearl Steinberg's beautiful
daughter?"
Apparently, Murray was going to
let his son talk that way about Manny
and Pearl Steinberg's fat daughter.
"Oh. you two! Come, Murray, I'm'
tired fighting with him. We'll see you
at the game," she said to me, looking
down at my carpet. "And, for
goodness sake, don't you ever vac-
uum here? Such a slob you shouldn't
know from! I've never seen so many
fuzzies and crushed potato chips in
my life!"
After that, for the third time in four
years, Mom and Dad retreated to
their tastefully furnished double in
the Michigan Unijon. And I smiled.
Not because they left, mind you, but
for the third time in four years, it was
like home away from home in Ann
Arbor.
Sundday mdagzine
inside:
i
CENTRAL CAFE
FEA TURING:
MEXICAN DINNERS
AMERICAN-MEXICAN BREAKFASTS
SANDWICHES, SOUPS, SALADS
OPEN 7 AM-Midnight Mon.-Wed., 24 Hours Thurs-Sat., Sundays til 9 PM
-, 322 S. MAIN 665-9999
Susan Ades
Co-editors
Jay Levin
Tom O'Connell
Yes,
Virginia,
Elaine Fletcher
Associate Editors
Photo by Paul Arno Schoenberger
courtesy of Art Worlds Studio BGallery
Cover photo of Robben Fleming at work
by Peter Serling
there really is
a Harlan Hatcher
Food:
Whistle while
you wok
Books: In
the Amen
job scene
-'~
...Supplement to The Michigan Doily . _ , .. ..... Ann Arbor, Michigan-Sunday, November 6, 1977
L
xU