3 posts tagged “chinese food”

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Vegetarian Potstickers to ring in the Lunar New Year

Jan 30, 2009
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It's no secret that girls love sparkly, shiny objects. And I'm no different except my kind of "bling bling" is measured in quarts rather than carats, and conductivity rather than clarity. I'll take cookware over diamonds any day. I dream, drool and lust after good cookware - no joke. So I finally gave in. After surveying all the shelves of shiny All-Clad pots and pans at Willams-Sonoma one afternoon, my gift certificate from B's mom was just about burning a hole in my pocket. It was begging me to spend it. All the glitz had me mesmerized as I convinced myself that I needed that 4-quart saute pan with lid and splatter cover. There's no turning back now.

Vegetarian Potstickers

I chose the 4-quart since it would be the most useful in my kitchen and it wasn't too heavy. Yes, I was the Goldilocks of Williams-Sonoma and the pots were my porridge. I did a few bicep curls with each just to make sure the weight wouldn't be too much for my wimpy arms. Too heavy, too light... now this one is perfect.

To christen my new pan, and in honor of the Lunar New Year, I made a batch of potstickers filled with napa cabbage, carrots, mushrooms and ginger. The dipping sauce was a simple concoction of black vinegar, soy sauce and scallions. A bunch of bok choy in oyster sauce rounded out the meal.

Vegetarian Potstickers

Wishing you all a very wonderful year of the ox.

Scallop Congee: The Ultimate Comfort Food

Jan 29, 2008
1 comment

Scallop Congee

Congee, commonly known as rice porridge or jook (that's what I grew up calling it), is my idea of the ultimate comfort food. This is a common Chinese breakfast that is like the Tiger Balm of the food world. If you're having digestive issues... eat jook. If you have a common cold... eat jook. If you're poor and have no money to buy food... eat jook. A little rice goes a long way. If your teeth hurt... that's right, eat jook. I lived off this stuff when I had my wisdom teeth pulled so I can attest to its effectiveness. I stayed full AND didn't have to chew.
I made this batch with the standard chicken stock, dried scallops, salted duck eggs and yuba (bean curd sheets). Garnish with chopped scallions and a good dose of white pepper. Since this makes a giant potful, invite your friends over for a yummy Chinese brunch. Here's a close-up view (watch out for the steam!):

Scallop Congee

Chinese White Fungus Soup

Dec 11, 2007
1 comment

Chinese White Fungus Soup Ingredients

1 comment

Contrary to American culture, traditional Chinese meals call for a simple soup as the last course. It serves to both cleanse the palate and aid in digestion. The soups are very brothy and according to my mother "make you live forever and look younger" just like all the other Chinese herbs out there, right? I knew there was a reason that we had soup after EVERY meal growing up. Imagine having to drink bittermelon soup at the age of five. That was my "Brussels sprout" growing up. You can imagine all the nose plugging that went on at the dinner table those nights. :) Here's one of my favorite, non-nose plugging soups... white fungus soup. The essential ingredients include white fungus, shredded chicken, and dried shitake mushrooms, scallops and shrimp for their delicious umami contribution. The base is chicken stock (homemade of course). The white fungus has a wonderful texture with both crunchy parts closer to the core and silkier leafier pieces also. I like to throw in a few slices of fresh ginger root for a little spice. I garnish with chopped scallions for freshness. Try this Chinese alternative to chicken noodle soup on this cold winter day.