Monday, September 20, 2010

Monday Kicking Off A Week of Chinese

How much of my day do I spend thinking about food exactly?  Probably more than I should.  I would say I have not yet reached 'obsessive' levels, but it is a fair amount, and more on some days than others.  Last night as I lay in bed, with my belly full of meatballs, I was thinking about a light broth soup for dinner tonight.  Earlier  yesterday, I had already thought out how I was going to make no-fry eggplant parmesan with the second half of my tomato sauce.  I'd gone as far as writing out my recipe.  But then, my Chinese food craving hit.  And as I shopped this morning, I decided I would commit myself to a full week of Chinese food.  


Black Cod and Cilantro Soup
1/2 lb Black Cod, cut into 1 1/2" x 3/4" pieces
1 egg white beaten
2 tsp rice wine
3 tsp corn starch
1 3" x 3" soft tofu cut into cubes
1 tbsp light soy sauce
1/2 tsp sesame oil
1 cup cilantro leaves, chopped
6 cups chicken and fish stock


For the stock, I took 4 cups of chicken stock, added 3 cups water and a couple of rock fish heads and made a combo stock.  Boil with a few slices of ginger and 1/4 onion for approx 30 minutes.  Strain through a fine sieve.  Return to pan and bring to a boil for 5-7 minutes, then add tofu and boil for 1 minute.  (Alternatively, you can use only chicken stock.)
Combine egg whites, wine, and corn starch with a pinch of salt.  Dip cod into the mixture and place in the boiling broth.  This method adds a silky texture to the fish.  Boil for 1 minute, turn heat off, add in soy sauce, sesame oil and cilantro leaves.  Salt and pepper to taste.
Oh, the soup... the soup... it was divine.  The fish stock made it so rich in flavor.  We were swooning over the soup!  



Vegetable Mu Shu
1/2 small green cabbage, sliced thinly
3 carrots, julienned finely
1/2 onion, sliced
1 cup sliced shiitake mushrooms
1 tbsp minced ginger
2 garlic cloves, minced
2 eggs, scrambled 
Combine:
3 tbsp light soy
2 tbsp rice wine
1 tsp corn starch
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp ground black pepper


1 pkg mu shu pancakes, which can be purchased in the frozen section of an Asian market.
Combine:
3 tbsp hoisin sauce
1 tsp light soy
1 tsp water


Heat 2 tbsp oil in a large wok over medium heat.  Add in ginger and garlic and fry until just fragrant.  Toss in onions and fry for another couple minutes.  Turn heat up to high and toss in remaining vegetables and eggs, frying until just softened.  Add in sauce mixture and cook for another minute or so.  Serve with mu shu pancakes and hoisin sauce mixture.
My kids have not found many vegetables they like.  This was a hit.  I have to say, this was the most vegetables I've ever seen my kids eat in one meal.  Stella said, "all vegetables should taste like this!"

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