Chinese Food in a Jewish Kitchen!

One of the things I remember from being a kid is eating Chinese food. What is this love affair that Jews have with Chinese food? Is it that after all of the meal preparations Jewish women would make all week, finally they had a day where they didn't have to cook?! Remember, I'm going back a long time. Moms and grandmas did not have all of the modern and shortcut things that we have today. No one was writing a cookbook based on 5 ingredients or less or even a 30 minute meal. It used to take 25 minutes just to boil rice! Or maybe it goes back further, I mean first we wander around the desert for 40 years with nothing to eat but manna. As if that weren't bad enough, after we were freed from being slaves in Egypt, we got Matzah, the bread of affliction. Which, by the way, is aptly named because after eight glorious days of eating food with no leavening and consuming copious amounts of matzah, you are afflicted in ways I care not to mention in a food blog! Perhaps Chinese food with its garlicky, saucy, starchy goodness is our reward! I'm not just talking about chicken chow mein here, I mean get past the eggrolls and wonton soup and indulge in a real taste adventure; Dim Sum, Kung Pao, Hot and Sour Soup! (Check out John Pinette on Youtube @ http://www.youtube.com/watch?v=TdwuiyO7hOU. He's hysterical!)

Sadly, like everything else these days, going out to eat with a family of 5 or more can be quite costly whether at the buffet or a sit down- one from column A/one from column B- authentic restaurant. So here for your dining experience I will share with you a delicious option. Even better it can be made mostly from left overs. No fancy kitchen equipment, no funky ingredients, just a delicious dinner accompanied by a quickie convenience of mini eggrolls store bought) and short cut soup. Yes, you'll have a couple of dishes to wash but hey, let the kids do it so you can enjoy the satisfaction of a tasty satisfying meal.

Lo-Mein

(There is no trick to this dish. The secret is in the sauce. I make my veggies separately because I have a picky eater. There's one in every crowd!)

Sauce

3 heaping Tablespoons Hoisin Sauce

3 T. low sodium Soy Sauce

3T. water

1/2c. your favorite Teriyaki Sauce (I like Soy Vay but it has sesame seeds, my kids like Yoshida's Gormet)

Optional: Few drops Hot sauce

Mix all of these ingredients in a bowl and set aside

Lo -Mein

1 lb. spaghetti, cooked and drained (Don't use Ramen! Way too mushy and starchy!)

11/2 lbs. meat (your choice of chicken, pork or beef, or shrimp; any one or a combination) or tofu-cut in bite sized pieces

2t. coriander

1t. ginger (2t. if using fresh grated)

fresh black pepper

4 cloves garlic, minced fine

1/2lb mushrooms sliced or chopped (I like baby bellas)

6 green onions, tops sliced into 3" long slivers-whites chopped up fine

1/2 medium onion, diced fine

1 head Napa cabbage, sliced fine (chiffonade)almost to the root

broccoli florets, carrot slivers, water chestnuts-drained

2-3T vegetable oil

Heat 2 T. of oil in a wok or deep sautee pan. Add your choice of protein and stir-fry for several minutes until nearly cooked. Add slivered green onions and minced white part as well as spices. Continue to cook until the meat is nearly finished. Sautee the vegetables right in the same pan until crisp tender, about 2-4 minutes. Add pasta to the meat and veggies and pour sauce over all. Toss to combine.

IF YOU HAVE A PICKY EATER: Finish cooking the meat. Pour over cooked pasta in a waiting bowl and toss to combine. Add a little of the sauce to coat (it will get absorbed, don't worry). Sautee the vegetables separately. When finished, drain any liquid from the pan and toss with 2-3T. of sauce. Pour the rest of the sauce over pasta/meat mixture and toss to combine. Serve in 2 separate bowls.

Quickie Egg drop Soup

1-2 32 oz. cartons of chicken broth

1/2c. frozen peas

2T. cornstarch mixed with 1/4c. water

2 eggs, slightly beaten

green onions, sliced, tops only

Heat chicken broth to a simmer. Add peas and cook for 1 minute. Add cornstarch while stirring and cook until slightly thickened. Turn off. While swirling the soup with a fork or whisk, add eggs. They should make threads. Serve garnished with green onion.

OK so you want this meal to be a little faster and less clean up? Costco and Sam's Club sell mini eggrolls and frozen wonton soup. If you really feel like a splurge, tell your honey to pickup soup and eggrolls on his/her way home from work. It'll only set you back about $5.