When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Mushrooms’




Hong Kong Style Crispy Noodles

Crispy Hong Kong style noodles served in restaurants are deep fried. With a small amount of oil and a non-stick frying pan however, we can get the same crunch and a healthier version of the traditional recipe. We used chicken and shrimp with vegetables to make this tasty dish. You can also substitute with other meats, seafood and vegetables of your choice. The key is to make plenty of sauce to enhance the flavor of the noodles!


Half package Angel Hair pasta (8 oz.)
6 cups water
1 teaspoon salt
2 tablespoons canola or vegetable oil (for cooking in a non-stick fry pan)

1 half boneless and skinless chicken breast (6 oz.)
1/2 pound medium size raw shrimp (6 oz. after peeled and deveined)
4 large size fresh white mushrooms (6 oz.)
2 large stalks of Bok Choy cabbage (6 oz.)
1 tablespoon canola or vegetable (for cooking in a non-stick wok)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sesame oil
1 teaspoon sugar
½ cup chicken broth
1 tablespoon cornstarch dissolved in 2 tablespoons water

For chicken: 1 tablespoon soy sauce, 1 teaspoon cornstarch, ½ teaspoon sugar
For shrimp: 1 teaspoon cornstarch, ¼ teaspoon salt

Slice chicken breast in half lengthwise then slice crosswise into ¼ inch thin pieces. In a small bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Peel, devein and rinse the shrimp. In a small bowl, add the cornstarch and salt to shrimp and mix well. Set aside. Wash and trim the mushrooms. Slice each mushroom in half then cut into ¼ inch thin pieces. Wash and trim the Bok Choy cabbage. Slice the cabbage lengthwise in half then cut into ½ inch thick pieces. In a small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water.

To Cook:
In a medium size pot, bring 6 cups of water to a boil over high heat. Break the Angel Hair noodles in half and place into the boiling water. Add 1 teaspoon salt and stir well. Boil uncovered for approximately 4 minutes while stirring occasionally. Drain the cooked noodles through a colander and rinse with cold water.

Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. When oil is hot, add the cooked noodles to pan and spread them around evenly. Pan fry the noodles uncovered for 5 minutes. Flip the noodles and pan fry the other side for another 5 minutes. The noodles will be light brown and crisp on both sides. Remove the pan from the heat and keep the crispy noodles warm in the pan.

Heat 1 tablespoon oil in a non-stick wok over medium-high heat. When the oil is hot, add chicken pieces to wok. Cook and stir for 1 minute then add shrimp to wok. Cook and stir for another minute. Add mushrooms and bok choy to wok. Continue to stir-fry everything together for 1 more minute. Add soy sauce, sesame oil, sugar and chicken broth to wok. Stir fry for one minute. Stir the dissolved cornstarch again and add to food in the center of the wok. Cook and stir until the sauce is slightly thickened. Turn off heat. Place the crispy noodles onto a large serving plate. Pour the topping with sauce evenly over the noodles. Serve hot.

Makes 4 to 6 servings
Preparation time: 20 minutes
Boil the noodles time: 4 minutes
Pan frying the noodles time: 10 minutes
Cooking time: 6 minutes



Comments Off on Chinese Sausage with Sweet Rice

Chinese Sausage with Sweet Rice

Happy New Year! My son Austin is at the San Francisco Chinese New Year parade tonight with his Dad celebrating 2010’s Year of the Tiger. The Tiger represents the living symbol of strength and power generally inspiring both fear and respect!

Growing up my mother made Chinese Sausage with Sweet Rice to celebrate Chinese New Year. We enjoyed it so much that we wanted an excuse to eat it more than once during the year. So, she eventually incorporated it into our Thanksgiving holiday in lieu of traditional stuffing. It took some coaxing to get her to publish this recipe because you’ll have to go to a Chinese market to buy the sausage and sweet rice. But if you try it, we guarantee it is worth the extra effort! I am just happy that I can now pass along this recipe for generations to come.

2 cups sweet rice
2 cups water
4 Chinese chicken and lean pork sweet sausages
6 medium size shiitake dried black mushrooms, soaked in warm water for 10 minutes or longer until soft
1 small yellow onion (4 oz.)
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok)
¼ cup water
¼ cup soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil

Preparation and Cooking:
Using a rice cooker to steam the rice, place 2 cups of sweet rice in the pot. Wash and stir the rice with your hand. Rinse a minimum of three times and drain well. Add 2 cups of water into the pot. Steam in the rice cooker until notified when ready. While the rice cooks, cut 4 Chinese sausages crosswise into ¼ inch thin pieces. Drain the mushroom water, remove the stems if any and finely chop. Finely chop the onion into very small pieces.

To Cook:
Heat 2 tablespoons oil in a non-stick wok over medium high heat. When the oil is hot, add sausage, mushrooms and onions. Cook and stir for about 1 minute. Add ¼ cup water to wok and cook for 2 more minutes. Lower the heat to medium. Add ¼ cup soy sauce and 2 teaspoons sesame oil. Stir and mix well. Add the steamed sweet rice into wok. Constantly stir to mix the rice with all the ingredients. The rice is rather sticky so it will take 2 to 3 minutes to blend everything together. Serve hot or warm.

Makes 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 8 minutes

Related Posts with Thumbnails

Comments Off on Chinese Sausage with Sweet Rice