Eilene does not like mushrooms. I usually make a separate dish with the mushrooms for everybody else. Today, I am making a slow roasted pork shoulder and thought a mushroom stir-fry with beech and oyster mushrooms would be nice.
Category Archives: Stir-fry
I was making Asian cabbage rolls and I wanted to serve a vegetable side dish. When I looked at how much Chinese chive stem I had bought, it seemed a bit scant for five people. I had also bought an English cucumber, that I had planned to pickle, but I decided instead to use it to stretch the chive stem.
For Miriam’s birthday dinner, she asked for Spicy chicken and pan fried noodles. This is a dish that takes an hour of “mindful” frying and—while it is a wonderful dish—I make it less than my kids would like—like maybe every day. This is a one dish meal by itself, but I decided to add another favorite of Miriam’s and make a mushroom side dish.
Note: I actually used one pound of mushrooms for this dish. It was popular enough that it left people wanting more—even though Eilene would not touch it. I added another half pound of mushrooms to the ingredients list. Continue reading
Every year, my sister Karen renews my subscription to Cooks Illustrated at Christmas time. Over the years, I have tried and usually adapted many of their recipes—I am frequently at odds with some of their philosophies of cooking. In the October 2006 issue, they presented a recipe Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake.
It is asparagus season, so every time I go to the store there are bundles of this vegetable that Jan and Eilene love. Miriam and I cannot eat asparagus, so I usually leave them where they lay. For this Macanese inspired Sunday dinner, I decided that I would make some for them, but I will also make a separate vegetable dish for Myr and myself.
I needed a vegetable to go with my barbecued Sichuan Turkey. One of the soy sauces I have been experimenting with is Chinese dark soy sauce. It is thicker and has a more complex and less salty flavor than Kikoman’s. A few weeks ago I made a dish with green beans that my family really liked.
As a Californian, I like to do mash-ups—taking the ingredients of one culture and the cooking techniques of another to create something new. Jan wanted taco’s, but I was growing of the same old, beef, pork, chicken or fish with the usual Mexican spices and salsas. I decided to take kubideh and make something different with it.
Eilene is at a party on a Saturday night and that means that Jan and I can have an ingredient that she doesn’t like, mushrooms. Chicken and mushrooms, a Chinese restaurant standard, came to mind. To go with this main dish, I chose Chinese broccoli as the vegetable, but what was to be my starch? The standard Chinese accompaniment to these dishes would be steamed white rice. However, Jan loves pan fried noodles, so that is where I went. Form a mundane Saturday night meal this had turned into restaurant quality fare.