Over the past 5 months, I’ve been repeatedly harassed about whether I cook/eat any Chinese food since I now live in China…To be honest, the answer is “no”. I occasionally eat Chinese food when I go out with local friends, but that’s pretty much the extent. On my own, I’m usually at the Mexican restaurant, “Lucky Lopez” (located in JianWai 建外SOHO in GuoMao国贸 CBD area, building 8), or I cook American Southern-style recipes at home.
Just for all of you, I ventured to a nearby market & asked the shop owners for help to make Asian-style stir-fried noodles. Here you go! First stop, grocery shopping at the market, 果蔬丰. The owners are so helpful! They even knew a little English.
SN: Food is so cheap真么便宜! The whole bag of food costed 6.5 RMB (approx $1.10 USD).
Next, prepare the ingredients! The carrots had so much dirt that I had to peel them even after I attempted to scrub them by hand.
You need 得:
Rice noodles面, soaked in water for approx 10 – 30 mins depending on thickness
Leeks大葱, diced (they look like overgrown scallions)
Garlic cloves蒜, finely minced
Ginger姜, finely chopped
Soy sauce酱油, diluted with water 1:2 ratio (the soy sauce regains it strength during the cooking process)
Olive oil橄榄油 (for sautéing)
The leeks were stronger than any onion I’ve ever chopped. I was shedding tears of pain the whole time… like, full out bawling.
Now… let’s cook!!
1. Warm oil on med-high heat (I finally got the hang of cooking on a gas stove!)
2. While chopping veggies, the noodles should have softened, so remove them from water and set aside.
3. Saute vegetables starting with the carrots first (they take longest to cook). Once the carrots are medium well-done, add the Soy Sauce & rest of the vegetables/spices, EXCEPT the tomatoes.
4. Once most of the veggies are nearly done, add the tomatoes and sauté for about 1- 1.5 more minutes.
Chinese home kitchens tend to be a fairly small rectangular room. I’ve finally gotten into using a pair of chopsticks as cooking utensils.
All done! Tasty 好吃👌！
SIDE DISH: a traditional Chinese cold dish is Vinegar-soaked zucchini.
Vinegar (we use a dark-brown colored vinegar)
1. Beat zucchini with side of large knife, rolling pin, etc to make it soft and split a little bit
2. Chop zucchini into large pieces
3. Place zucchini in the serving dish, and pour vinegar on top. Allow to soak up the vinegar for about 10-15 minutes before serving.
Lifestyle change: I’ve never cooked so much in my life. Now, I meal prep, and cook every single meal (even snacks). In addition to walking to my subway stop for work everyday, my health and body has definitely improved from China! 看一下👀 The past two months, I’ve been caught up organizing my company’s bi-annual forum on my days off, so I’ve neglected the blog. The forum was finally held a couple weeks ago, so now I’m back! Next week, Shanghai 上海 for New Years Eve with one of my PBM (Progressive Black Men) brothers from Florida State University. The holidays are a good time to spend with family. #CKESZoom 🙂