Chinese Food

On Saturday evening we cooked up some Chinese food.

I've been battling a bug for at least the past week, so I was glad that both dishes we chose to make had ginger in them.  Also, I love ginger.  A lot.

 

We started with Sang Choy Bow (basically stuffed lettuce leaves stuffed with pork and crab).  We used ground chicken and crab because we went to the crappy grocery store down the street and they didn't have ground pork.  Lame.

Sang Choy Bow

Adapted from: Company's Coming

Lettuce Leaves (endive would work great - we used iceberg which was a little big)
1-2 ounces dried mushrooms, let sit in boiling water for 20 minutes, then chop (set aside)
1 tsp cornstarch, stirred into 1 tsp cold water (set aside)
1 T cooking oil
2 cloves garlic, minced
1.5 tsp ginger, minced
4 green onions, chopped
1/2 lb ground pork
1 can crabmeat, drained
1/4 cup water chestnuts, chopped
2 T Oyster sauce
1 T soy sauce
1 T red wine (or sherry, or cooking wine)
1 tsp sesame oil

Heat cooking oil in a wok.  Add garlic, ginger, green onion and stir fry 1 minute.  Add ground pork and cook until no longer pink.  Add crab meat, water chestnuts, Oyster sauce, soy sauce, red wine and sesame oil.  Add cornstarch mixture and cook about 3 minutes, until thickened.  Add mushrooms and stir until heated.  Put this mixture into lettuce leaves, wrap up and enjoy.

 

The main dish was Moo Goo Gai Pan.  We didn't think this one was as good, although it looked pretty.  

 

It was loaded with chicken, veggies and numerous seasonings, but unfortunately it wasn't flavourful enough for out tastes, and we both found it a little bland.  Nothing a little chili sauce couldn't fix!

We used a bunch of the leftover veggies in our quiche this morning, which we also enjoyed with bacon and some grapes.

Last weekend was Indian food ... this weekend was Chinese.  The wheels are already turning for next weekend!

Did you cook anything new this weekend?