Menu: Lettuce wraps w/chicken filling; pork dumplings; steamed rice; vegetable chop suey
Only a week or so after we were supposed to have welcomed in the year of the Ram, the MND crowd got together with Guest Chef to have Chinese food style dinner.
Over the last few months, we have found great success in having meals prepared for us by Guest Chef on non-MND nights. I (freefoodbaby) managed to sous chef for the night. This means I now have some idea how to make a few of these dishes.
Our group was expanded to 7 members for the evening and we all proved how delicious our food was by going back for 3rd helpings.
We may be losing Guest Chef to the British Isles in the not terribly distant future so we might end up with these recipes written down. At the moment though, these recipes seem to be made with a dash of this and a splash of that from family memory.
I also learned a similar lesson to what we found out in “White guy no fusion” Mirren may be the best secret ingredient for stir fry. The flavour that you miss in homemade Chinese food is rose wine. A Chinese cooking wine, available in most grocery stores, we used it in the clear broth sauce of our chop suey. Also I’m pretty sure it was in the lettuce wrap filling as well.
Quite selfishly, I’m hoping we get Guest Chef for a few more dinners.