My family loves salt and pepper chicken wings. I wondered if I could make a vegetarian version with meaty tasting mushrooms. Daughter Miriam would love it— daughter Eilene won’t touch it.
Tag Archives: oyster mushrooms
Daughter Miriam is on a very restricted diet—no onions, garlic, or peppers (not even bell peppers). This has made creating my Sunday feasts a bit of a challenge. After a bit of negotiation, we settled on Chinese steamed chicken and pea sprouts for this week.
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
I am making Asian pork lettuce cups this week. The filling for lettuce cups is meat heavy with a deeply flavored sauce. I wanted my second dish to be simple and elegant. Last week, I made Szechuan salt & pepper shrimp and it was so popular Jan wanted something similar this week. Anyone for Szechuan salt & pepper scallops?
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.
Adapted from an Americas Test Kitchen recipe
I am incapable of following a recipe, even my own. I know that the chefs at ATK have spent days perfecting their recipe, but I have to make changes. I cannot help myself—I watch cooking shows more for tips and techniques, rather than instructions.
I am making a pepper and salt roast chicken and I wanted a side dish. The kids really like mushrooms so I chose oyster mushroom. The mushrooms are fairly pricey so I am stretching the dish by adding tofu.