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Sunday, 25 January 2015


 People say if you can speak two languages it’s easier to learn a third language.

Could it be the same for learning to enjoy foods from around the world?

From when they were tiny, we took our girls to THE MANDARIN, our favorite Chinese restaurant in Saskatoon.  

It helped to have some toys along while we waited for the food to arrive J.


I also try to do some Chinese cooking at home and it’s easy to find good recipes for Chinese main dishes. 

For instance, we really enjoyed the  “Stir-Fried Chinese Chicken with Cashews” from Cheryl Sedaker’s 365 WAYS to COOK CHICKEN

I’ve had to look harder though to find complementary Chinese vegetable side dishes.  Here’s one that really worked with the chicken and cashew main.

             based on Betty Crocker’s NEW CHINESE COOKBOOK; Recipes by Leeann Chin

 15 dried black mushrooms
1 head iceberg lettuce
¼ cup canola oil
1 cup chicken stock
2 tbsp soy sauce
1 tsp sesame oil

1.      Soak mushrooms in hot water 20 minutes.  Remove and discard stems.  Cut mushrooms in thin strips.
2.     Cut lettuce into chunks.
3.     Heat Dutch oven until hot.  Add oil and mushrooms.  Stir fry 30 seconds.
4.     Add chicken stock, soy sauce, and sesame oil.  Bring to a boil.  Reduce heat and cook for 10 minutes.
5.     Set aside until just before serving.
6.     Bring stock back to a boil. Add lettuce and cook for 2 minutes.

7.     Serve.