Saturday, April 9, 2011

A little of this, a little of that

I always tell myself I must take a few cooking classes in foods I just don't have inborn tastes for but love to eat. For example, I have no idea how good Chinese food is made. I don't just have that palette like I do with other foods; I can't eat a great Chinese meal and say oh, there's this, this, and this in it the same way I can with Western cooking. It's way harder to replicate. So as embarrassing as this is, I took a page from Mom. I spied on her making us dinner a few weeks ago.
Here's my version of a little of this, a little of that and, I have to say, for a Honky, it's pretty decent/awesome!

1/4 c low sodium soy
1 T rice vinegar
2 T honey
1 clove garlic, grated
1" ginger, grated
1 1/2 T sesame oil with chili (or without)
vegetable oil
1 head bok choy, cleaned well and chopped
1 clove garlic, sliced
1/2 cake tofu, pressed and cubed

In a medium bowl, combine soy sauce through sesame oil. Let sit, 5-10 minutes. In a wok or frying pan, head 1 T oil. When oil is hot (not smoking), add tofu. Cook until puffed a bit and lightly browned. Add sliced garlic and cook 30 sec or so, add bok choy and stir it up. It should make a loud sizzling sound. When the green parts of the bok choy are wilted, add your sauce, stir for a minute, turn off heat.
Serve with brown rice.

1 comment:

  1. look delish!

    lemme tell you The Chinese Kitchen:

    is an amazing cookbook for learning how to cook Chinese because it is full color and is divided by ingredient (w/ Chinese characters)--the perfect thing to bring to Chinatown and whip out when you see some fascinating ingredient that you'd like to learn how to cook.

    Eileen Yin-Fe Lo's cookbooks (one is also confusingly named The Chinese Kitchen) round it all out and between them you have ingredients + technique + culture.