Food

[pecunium]

I'm stuffed.

I am better, still not in the peak of health but not only has my appetite returned, I am once again of a mind to cook.

Tonight I took some of the aforementioned pork tenderloin and marinated it in minced ginger, soy sauce, fish sauce and rice vinegar.

A can of water chestnuts (and why is it one never encounters fresh water chestnuts?), soaked (for about an hour and a half) in rice vinegar.

Firm tofu, soaked in soy sauce, a dash of fish sauce, powdered cumin and a dash of balsamic (I needed a bit more of both the cumin and the balsamic).

Sliced some bok choi, and some zuccini, long strands of cilantro and some sprouted mung beans.

The pot liquor was thickened with corn starch to give the whole a glossy finish.

These were done as a stir fry, and served over soba.

On the side I made some broccoli, which was dressed with oyster sauce. Also I made some green beans (the market didn't have any long beans) dressed with oyster sauce; thinned with soy, and tossed with crumbled cashews.

There were also shao-mai.

Comments

[pygmymetal.livejournal.com]

*drools a la Homer Simpson

wow....and I just had soup...*hangs head in shame

[mactavish.livejournal.com]

My ex roomie once got a bunch of fresh water chestnuts at a farmer's market. They were fascinating. We chopped them small and put them in a soup, I think.

[pecunium.livejournal.com]

I know they can be had. It's just really hard to find them.

Given the, general, fascination for fresh vegetables in Chinese cooking I am amazed that they aren't abundant.

TK

[don-fitch.livejournal.com]

That's something I need to research -- fresh water chestnuts appear occasionally at my favorite Chinese SuperMarket, but I've not been able to figure out a storage method that keeps them from spoiling quickly, so I restrict purchase to just enough for the next few days. What puzzles me is that they appear to be a dormant-phase corm -- the kind of thing one would expect to survive for several months. And I haven't been able to sprout any, either, in maybe a dozen attempts (featuring various conditions) over the years. At any rate, fresh ones seem to be highly seasonal, and canned ones (usually peeled) are more convenient and taste almost as good (or are almost as interesting in texture).

[pecunium.livejournal.com]

They are a swampy plant. The edible portion is a corm of some sort (I think they are rhizomes, like ginger (which I am having a devil of time getting to sprout/maintain). I've read descriptions of them being harvested.

It may be the difference between the fresh and the canned is not great enough to make it worth the effort.

TK

[coupesetique.livejournal.com]

Nummy nummy. Sounds like a verrrrrry good dinner.

[green-amber.livejournal.com]

Oooooooooohhhh.

[betnoir.livejournal.com]

Terry, you know that you DO have a standing offer to come cook at Rocket Ranch any time you are down here.

And we can offer you a sizeable Chinese market not far away.

[mayakda.livejournal.com]

mmmm....

shao-mai? is that the steamed pork/shrimp dimsum thingie?

[pecunium.livejournal.com]

It is dim sum (of which there are tons). It's one of those which can be found with fair frequency in the frozen food section, along with potstickers/gyoza, and won ton.

Shao mai are the ones which look like little cup cakes (and now you point out I need to get some rice flour wrappers and work on making some without wheat, since we will have a gluten intolerant house guest in a little while). They can be stuffed with any meat, or with chopped vegetables. They are usually served with a dipping sauce.

TK

[geekchick]

Now that I'm not stuffed with fondue, I can properly appreciate the food pr0n. You sure you don't want to come over and cook for me?

[sexxybigrrl.livejournal.com]

Wow, that sounds like some dinner.

[ad-kay.livejournal.com]

Glad you are feeling better! Excellent food porn, as always. I enjoyed fresh water chestnuts in Thailand, haven't sought them out here.

[jennae.livejournal.com]

Are fresh any better than canned, or is there much of a difference.

I'm not a fan of canned...

[ad-kay.livejournal.com]

Yes, the fresh ones have more of a sweet, nutty flavor (instead of tasting like styrofoam). IIRC, the texture is nicer too.