China

China #6 Yue Gwo Chow Gai Kul ( Cashew Chicken)

I love cashew chicken and frequently order it when I go to a Chinese restaurant.  I found this recipe in one of my cookbooks “The Wisdom of the Chinese Kitchen – Classic Family Recipes for Celebration and Healing”.  This book is filled with wonderful recipes and also the philosophy and superstitions behind some of the culinary traditions that have been passed down through the ages.  I served this with rice of course, and like the Chinese, I could eat rice every day.  I learned that rice symbolizes well-being, financial security, and good health and fortune.  The dried shitakes, Shao Hsing rice cooking wine, soy sauce and ginger are what made this dish taste so authentic, and like most stir-fry dishes it was so easy to make.  One thing about making it at home is you can put as many cashews in it as you want.  I always find myself wishing there were more of them when I order this at a restaurant.  I’ll soon be making the vegetable lo mein and shrimp dumpling recipes from this book. 

 

 

Lo Mein (Stir Fry Vegetables and Chinese Egg Noodles)

This dish was absolutely wonderful, and so easy and healthy.  A variety of vegetables can be used, and meat can be added but I made mine vegetarian.  I sautéed ginger, scallions, savoy cabbage, bok choy, snow peas and mushrooms in oil.  The research I did for the recipe revealed that the cabbage should be stir-fried until it’s a little charred which is what I did, and it added so much flavor.  The cooked Chinese egg noodles are added to the vegetables, and a mixture of oyster sauce, soy sauce and sesame oil is tossed in and stir-fried until the sauce is incorporated.