23 March 2014 -
Do you remember David and Lynn?
They're Mark's co-workers and they helped him build the barrel smoker.
(mmm…..just thinking about the smoker reminds me of yummy smoked ribs!!!!)
David and Lynn have a sweet baby girl – I believe she was born on 12 August last year. We've met her once before but – oh my – she's grown since we've last seen her!!!
Today David & Lynn & MuMu are coming over…David is going to prepare and cook some Chinese dishes and I'm going to attempt writing down the recipes! We'll see how it goes. David's a GREAT cook!!!
Ava & MuMum (this lasted only a few seconds…MuMu is really aware of her surroundings and she's REALLY attached to her Mommy):
Lynn & MuMu:
Tappity, tappity, tap! MuMu is on her way to becoming an engineer…following in the footsteps of her Mommy & Daddy!Little MuMu definitely prefers to be held by Mommy…only Mommy will do! Both Mark and I tried holding her and walking her around but only Mommy could comfort her. (we were trying to let Lynn eat some lunch) Lynn kept telling MuMu, "mama zai nar" aka "Mama's here!" but Little MuMu is going through the separation anxiety stage …so only be held by mommy would do!!
Lunch was EXCELLENT! Here's my attempt at writing down the recipes for the dishes David made for us. Folks, this is REAL Chinese food. Not the stuff you get at "yer ol' hometown local Chinese buffet". Know what I mean???
All measurements are fudged a bit …. nothing was measured so I'm guessing on the amounts. When it comes to adding the seasonings I'd ADD LESS than the amount written and adjust the seasonings after tasting.
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Beef & Pepper Chao/Stir Fry:
Chao means fry. They're quick and easy dishes to prepare and cook. I think we're more familiar with the term "stir-fry". :-)
1/2 lb. beef roast; cut into thin, bite-sized pieces
2 anaheim peppers; thinly sliced (remove seeds if you don't want it spicy)
2 garlic cloves; thinly sliced
Oyster Sauce (I do know oyster sauce is available in the grocery stores in the USA…I think you'd find it where you'd find soy sauce.)
Peanut Oil
Sesame Oil
Salt
1. Heat wok or large skillet; add enough peanut oil to coat the bottom (1-2Tb).
2. Add garlic; stir.
3. Add beef. While beef is cooking add 2Tb oyster sauce. (David puts the sauce on the stirring spoon and then stirs it into the fry) Add 1/2tsp salt (to taste).
4. Add sliced peppers. Add a little water (~ 1-2 Tb) to steam the peppers.
5. Cook about 5 minutes until peppers are soft.
6. Add 1 tsp sesame oil for flavor (optional).
Serve hot with rice.
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Mushroom and Pork Chao/Stir Fry
1 large xing bao gu*; quartered and cut into thin, bite-size pieces (should total about 2 cups)
2 garlic cloves; thinly sliced
1/2 c pork loin; thinly sliced into strips
Oyster Sauce
Peanut Oil
Salt
Sesame Oil
1. Heat wok or large skillet on high heat; add peanut oil to coat bottom of pan.
2. Add garlic and stir (don't let it get brown or it'll taste bitter).
3. Add pork and stir.
4. Add approx. 2 Tb of water (stir). Add 1-2 tsp oyster sauce; stir.
5. Add mushrooms; stir. Add 1-2 Tb water to let mushrooms cook.
6. Add 1/2 tsp salt (to taste) and add 1/2 tsp sesame oil (also to taste).
Serve hot with rice.
*xing bao gu – this is a large mushroom I've only seen in China. Here's some more information regarding this mushroom on Wikipedia. It's texture is similar to that of portabella mushrooms or I think one could use button mushrooms for this dish (it won't be the same).
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There's another stir-fry dish (Potatoes with Wood Ear mushrooms) but sadly I can only find part of the directions I wrote down. 🙁 Darn! (insert bleep!)
ETA – I found my notes!!!
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"Fish-tasting Pork" dish (yu xiang rou si)
1/2lb pork loin; cut into thin strips
1 small handful dried wood ear mushrooms (mu er)**; soaked in water and thinly sliced
2 potatoes; peeled and finely julienned and soak in a bowl of cold water to keep from turning brown
2 garlic cloves; thinly sliced
1 Anaheim pepper; thinly sliced
Broad Bean spicy chili paste (might not find this exact paste in the grocery store but I know I've seen black bean pastes and other such pastes in the organic section at Hy-Vee)
Peanut oil
Sugar
1. Heat wok/frying pan on high heat; add enough peanut oil to coat pan.
2. Add garlic; stir.
3. Add meat once garlic starts turning brown.
4. Add about 1/4 cup bean paste (add less than this to begin with and add more to taste). Stir to evenly coat pork.
5. Drain potatoes and add to fry; stir.
6. Add sliced wood ear mushrooms; stir. Cook until potatoes are cooked through. Add water if it looks like the fry is starting to burn.
7. Add peppers; stir.
8. Optional: add 1/2tsp of sugar and/or sesame oil.
9. Taste; if it's too salty add more sugar. (the bean paste contains salt so you shouldn't need to add salt)
Enjoy with rice!
** wood ear mushrooms – Here's some information regarding these interesting and unique mushrooms. Here's a link to a bag of dried mushrooms (for reference) for sale on Amazon.
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I hope that by writing down the recipes we'll be able to duplicate them wherever we go. For now, however, I'm just enjoying David's excellent cooking!
Some notes:
Maybe next time I'll take photos of the process. ;-) These dishes are fast to prep and cook once you've got the knack for them. Oh, and one more thing – if you can also add small amounts of finely chopped fresh ginger and/or leeks along with the thinly sliced garlic. It all depends on what YOU like. I love ginger so I'd probably add it when cooking. In that same line of thought- people either love or hate sesame oil. I love it so I always add it; however if you hate it – don't add it. :-)
Enjoy!!!!