Tormented Kitchen

Chicken lettuce wraps aren't the most unusual things, they are actually quite common these days.  My main problem for eating them at restaurants is the mushrooms. Being allergic, this is one of those dishes that I have recreated at home, mushroom-free. It's my own original combination. It's what I like together. If it tastes like some famous restaurant, it's purely by accident. Ingredients 1 lb chicken, sliced in small chunks, either white or dark meat is good 1 Tablespoon neutral-flavor oil (I used vegetable oil) 2 carrots, peeled and diced 1 small white onion, diced 3 Tablespoons sake or rice wine 2 Tablespoons hoisin sauce 3 Tablespoons tamari or soy sauce 3 green onions, chopped, green part only black pepper 1 head lettuce, washed with individual whole leaves separated small knob of fresh ginger, peeled sesame seeds cellophane noodles (optional) Method 1. In a medium hot frying pan, heat oil. Add chicken, season to taste with pepper, and cook un...

Potstickers, sometimes called gyoza, are a staple food in my house.  It's nice to come home from a busy day and toss some frozen potstickers in the pan, start some rice, and make a real easy small meal. My son sometimes says words incorrectly, which is normal for kids.  He wouldn't eat these if I called them potstickers. By calling them dumplings, they are suddenly delicious and he will ask for Chinese Ducklings. Yes, he means dumplings but it comes out as ducklings. I think that's pretty cute. This is enough for 50-60 potstickers, depending on the size of your wrappers.  Mine were on the small side compared to those I get in restaurants. I froze about half the batch for later.  Just a note on the potsticker versus gyoza name, it has to do with the seasonings.  This recipe is slightly more Chinese since I used Shaoxing rice wine. Japanese gyoza may contain miso paste, green onions, and sake. I think that is the difference. At least f...

There is something about Chinese food that has always held a sort of fascination for me. The ingredients are so simple, but sometimes it amazes me that such simple combinations can be so delicious and taste so complex. I think the nature of Chinese food has always been something regionally adaptable, simple, using a combination of fresh vegetables and a small amount of meat, to make a really satisfying meal.  My earliest memories of eating at a Chinese restaurant are of a little place back in Woodward, OK.  Of course, my favorite was Broccoli Beef and lots of steamed rice doused in soy sauce. Tonight, I made this for my family.  It has been quite a while since I've made Chinese at home.  There are so many take-outs nearby, and the convenience of eating there over at home, has really put my recipes for similar foods in the back of the cookbook. Dear hubby Justin took a bite tonight and asked me where I hid the takeout box. He said it was great.  Eve...