A new respect for Chinese take-out
Inspired by Columbia’s plethora of Asian take-out options, I wanted to see if I could create my own stir-fry. The result was delicious, inexpensive and a new, quick recipe that can be added to my mental cookbook.
Instead of buying the vegetables fresh, I chose the frozen variety from Walmart. They make a few stir-fry frozen vegetable mixes that I’ve found work well for this recipe. I splurged on name brand teriyaki and soy sauce.
Stir-fry is a good time to cook with tofu, because it can so easily soak up the saucy flavors. But it’s just as good sans meat, or with your preference of chicken or beef.
To begin cooking, start with white rice. It will take longer than the vegetables and protein. Once the rice is started, pour the vegetables into a large pan that’s lightly coated with water in order to create a steaming effect. Add teriyaki and soy to taste; I go for about 1/4 cup of teriyaki and a couple tablespoons of soy sauce at this point. Once the vegetables start to warm up, you can taste the recipe and decide how much more to add.
If you’re adding tofu or meat, it’s time to begin searing it. It should be thinly sliced and well-seasoned. My beau uses pepper and soy to add flavor to his steak slices – he’ll also use the excess marinade from my vegetable pan when everything is nearly finished.
Once the vegetables are thoroughly heated and flavored, you can begin mixing everything together. At this point the rice and protein should also be finished. Take this last chance to taste and decide if any extra sauce is needed.
Hy-Vee sells a decent instant miso soup if you’re interested in a side dish or appetizer. It comes with packets similar to hot chocolate — heat the water and stir.
If you’re making this for a group, or just want to create an entire menu, try an Asian dessert. Fortune cookies are stereotypical, but fun and fitting for a dinner party.
I’m using a recipe I found at Allrecipe.com You can even add your own fortunes.
Begin by preheating the oven to 400 and buttering a cookie sheet. Mix one egg white and 1/8 teaspoon of vanilla until foamy. Add a pinch of salt, 1/4 cup unbleached all-purpose flour and 1/4 cup of white sugar.
Place the batter on the cookie sheet a couple at time. Once the cookies turn a golden color around the outer circle, they’re ready to mold. The recipe states it should take about five minutes and that the center should be relatively pale.
Place the fortune inside the cookie and begin to shape it. You can use a cup after folding the cookie in half to form the shape by placing half the cookie inside the rim and half on the outside. You can then place them inside egg cartons or muffin tins while you wait for them to form.
My cookie shape wasn’t perfect, but I’m sure it can happen with practice. If nothing else, I have new respect for Chinese takeout.
