We read some facts about China, and I realize that I have made the kind of Chinese food that most Americans are familiar with. I would love to delve farther into the many cuisines of China, but this was a good start.
For our side dishes, I got some Chinese bao (steamed pork buns), pork dumplings, and vegetable fried rice.
I decided to make some Chinese Chicken with Mushrooms for our main dish.
The kids adored the whole meal! I would love to try it again with some dried Chinese mushrooms. I used shitake because that was what I could find easily. I would totally make this dish again. It was quick and easy. I don't have a wok (I know, the travesty! - but I also have an electric stove that isn't ideal for a wok anyhow), so I used a saute pan. Cooking times would be different in a wok, so I'll just give you the instructions that I used.
Chinese Chicken with Mushrooms
(modified from Erren's Kitchen)
2 Tbsp vegetable oil
2 cloves garlic
2 inch piece of fresh ginger (~1 Tbsp grated ginger)
1 1/2 lb boneless skinless chicken thighs
4 oz shitake mushrooms
1/2 c chopped bell peppers (I used a mixture of different colors, you could use your favorite)
4 Tbsp oyster sauce
3 Tbsp soy sauce
1 tsp rice wine vinegar
1 tsp cooking sherry
1/4 c beef broth
1 green onion
|Microplane works great for ginger!|
|Sliced shitake mushrooms|
Stir in the mushrooms and peppers and cook for an additional 4 minutes.
|Cooking, with bao and dumplings steaming alongside|
|Mmmm, pork buns|