Thursday, March 11, 2010

Hearty Chinese Home Cookin

Mrs. Tse has been using the clay pot a lot lately to make rice, mainly because it's fast, easy and cooks up crisp rice on the bottom "fahn jiew" which she loves to eat.

We got ours free for ordering take out once from Yummy Noodle in the Chinatown tunnel between Bayard and Canal street (get yourself a pot @ 48 Bowery, New York, NY 10013). She washed the rice, then added water and cooked it until the water was absorbed in the rice and then placed marinated ground beef on top and cracked an egg over the beef. After cooking we added sweet soy sauce and stirred up all of the goodies!

Chinese mushrooms and oysters! Mary soaked the dried mushrooms in a bowl overnight and then cooked them in a stew with the oysters! This dish is dangerously tasty!

Cabbage, rice vermicelli noodles "fuhn see" and little shrimpies "ha mai"! Stir fried on the wok with ginger, garlic, sugar, salt and a little bit of rice wine. Light, yummy and healthy!

What man can resist a woman who can WOK her way into his heart!?!!
-via Kenny's iPhone

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