Why I Love My Husband (part 1 of ... ? )
Nov. 8th, 2007 06:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
home_and_away"This is how I fed myself when I was a bachelor," he says, lighting an after-dinner cigarette.
"Mmmm," I answer, mostly because I'm more interested in watching the last of the garlic/ginger/soy sauce/beef/onion flavour fade off my tongue. Only partly because I also remember a stack of takeout boxes as tall as my son, the first time he let me into his apartment.
Still, I stand by my hypothesis that the women of Huntsville must've been out of their minds to not want to let this man feed them like he feeds himself, because my husband is one hell of a cook.
Tonight, for example. Fried rice. Glorious fried rice! Granted, it's a bit labour intensive and fast-paced, and it works much better when the cook has an assistant, but hey! Work shared is work halved, right? I chop/measure things and dump them in the wok when he says go; he keeps things moving in said wok and doesn't feed the gods* too much or set the house on fire.** It's all good!
So, in the interest of sharing the wealth (and backing up the hardcopy, just in case we do lose it one of these days):
Traditional Mandarin Fried Rice
(Courtesy Ming's Pantry )
I’m passionate about fried rice: it’s the first real dish I ever made. This traditional version contains Chinese sausage, ginger, garlic, and softly cooked egg. Peas don’t belong in this authentic recipe, though their use has become almost automatic even among Chinese. Use day-old or leftover rice for this, as freshly made rice gets mushy when it’s stir-fried. If you must use fresh-made rice, 'dry' it by spreading it on a baking sheet and putting it in the freezer until cool, 30 minutes.
Ingredients:
4 tablespoons canola oil
3 eggs, beaten lightly
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 lap chang (Chinese sausage), cut into 1/8-inch dice, or 4 strips cooked bacon, crumbled
1 bunch scallions, white and green parts chopped and reserved separately
5 cups cold cooked rice
2 tablespoons soy sauce
1/2 teaspoon white pepper
Salt, if needed
Directions
1. Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook. With the edge of the spatula, break the eggs into small pieces. Set aside.
2. Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes. Add the la chang, the white parts of the scallions, and the rice and toss thoroughly until heated through. Add the soy sauce, pepper, and reserved eggs and toss. Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.
Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out.
* When food falls off the stove during cooking or out of its container during prep, it's become the family habit to mutter "Eh. One for the gods," before chucking the fallen tidbit either out to the beasties in the hedges or into the trashcan. Heaven only knows what my son thinks is happening or what superstitions we're building in his head, but it should make for an interesting story later.
** Note to self: next time you wash the wok and spatula mid-cooking session? Remember to dry all the water off the spatula before putting it back into hot oil. On the upside--fire only lasts as long as there's fuel!
"Mmmm," I answer, mostly because I'm more interested in watching the last of the garlic/ginger/soy sauce/beef/onion flavour fade off my tongue. Only partly because I also remember a stack of takeout boxes as tall as my son, the first time he let me into his apartment.
Still, I stand by my hypothesis that the women of Huntsville must've been out of their minds to not want to let this man feed them like he feeds himself, because my husband is one hell of a cook.
Tonight, for example. Fried rice. Glorious fried rice! Granted, it's a bit labour intensive and fast-paced, and it works much better when the cook has an assistant, but hey! Work shared is work halved, right? I chop/measure things and dump them in the wok when he says go; he keeps things moving in said wok and doesn't feed the gods* too much or set the house on fire.** It's all good!
So, in the interest of sharing the wealth (and backing up the hardcopy, just in case we do lose it one of these days):
Traditional Mandarin Fried Rice
(Courtesy Ming's Pantry )
I’m passionate about fried rice: it’s the first real dish I ever made. This traditional version contains Chinese sausage, ginger, garlic, and softly cooked egg. Peas don’t belong in this authentic recipe, though their use has become almost automatic even among Chinese. Use day-old or leftover rice for this, as freshly made rice gets mushy when it’s stir-fried. If you must use fresh-made rice, 'dry' it by spreading it on a baking sheet and putting it in the freezer until cool, 30 minutes.
Ingredients:
4 tablespoons canola oil
3 eggs, beaten lightly
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 lap chang (Chinese sausage), cut into 1/8-inch dice, or 4 strips cooked bacon, crumbled
1 bunch scallions, white and green parts chopped and reserved separately
5 cups cold cooked rice
2 tablespoons soy sauce
1/2 teaspoon white pepper
Salt, if needed
Directions
1. Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook. With the edge of the spatula, break the eggs into small pieces. Set aside.
2. Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes. Add the la chang, the white parts of the scallions, and the rice and toss thoroughly until heated through. Add the soy sauce, pepper, and reserved eggs and toss. Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.
Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out.
* When food falls off the stove during cooking or out of its container during prep, it's become the family habit to mutter "Eh. One for the gods," before chucking the fallen tidbit either out to the beasties in the hedges or into the trashcan. Heaven only knows what my son thinks is happening or what superstitions we're building in his head, but it should make for an interesting story later.
** Note to self: next time you wash the wok and spatula mid-cooking session? Remember to dry all the water off the spatula before putting it back into hot oil. On the upside--fire only lasts as long as there's fuel!
