Chinese food recipes for your “Christmas” meal
“Most Jews I know barely limit their enjoyment to one day a year, so any excuse to eat is a welcome one.” – David Chiu
“Most Jews I know barely limit themselves to enjoying one day a year, so any excuse to eat is welcome,” said David Chiu, a Los Angeles community leader for LUNAR Collective, a national organization for Asian Jews. the magazine.
As a Chinese-American Jew, he says “Chinese food at Christmas” has an extra personal dimension. “My mother is a Jewish New Yorker descended from Litvak (Lithuanian Jews) immigrants and my father is an immigrant from Hong Kong,” Chiu said. “He’s definitely the family cook, and when I think of homely tastes and smells, I think of Chinese food.”
Want to skip the restaurant this year? Here are Chiu’s kosher adaptations of two of his favorite family recipes.
Chow Fun Noodles
Serves 2 (increase amounts accordingly). You can cook this in a frying pan or frying pan, the latter is more traditional.
1/2 packet of chow fun noodles.
(It is long, flat and wide rice vermicelli, and is called by different names)
1/2 pound of protein of your choice (chicken, beef, tofu, etc.)
1 cup soy sauce
A pinch of white pepper
1/2 large yellow onion
4 green onions
4 cloves of garlic, chopped
4 large bok choy leaves and stems
5 white mushrooms
Toasted sesame oil
High temperature cooking oil of your choice
(I use peanut oil)
Soak half a package of chow fun noodles in a large bowl of warm water for 30 minutes. Use enough water to completely submerge the pasta; The exact amount of water depends on the size of your bowl.
Marinate the protein in a bowl in soy sauce with a pinch of white pepper for 30 minutes.
Chop the aromatics (onions, green onions, and garlic) and combine them in a small bowl.
Cut the carrot and leave it aside. Cut the bok choy, zucchini, and mushrooms into slices and mix them in a large bowl.
Heat the empty frying pan or frying pan over high heat until hot. Then pour enough cooking oil to just cover the bottom of the pan.
Add aromatics (onions, green onions, garlic). It should be sizzling and will cook very quickly. Stir with a spoon until light brown.
Remove into a bowl and set aside.
Add the carrots and stir with a spoon until they start to become soft. Add the rest of the vegetables (bok choy, zucchini, mushrooms), and saute until lightly browned. Remove these and set aside in a bowl.
During this time, drain the water from the fun pasta and set it aside in a bowl, until ready.
Put the protein and soy sauce in the pan and fry until brown.
Add a little cooking oil (a little oil). Add fun noodles to food and immediately start frying. Keep stirring them and coat them well with cooking oil, so they don’t burn or stick to the bottom. The pasta should start to absorb some of the seasoning as well. Stir until some of the pasta is slightly crunchy and the rest is cooked and tender.
Add the aromatics and vegetables and mix until everything is combined together. Turn off the heat.
Add a little toasted sesame oil and some additional white pepper to taste. If this is too spicy, use black pepper instead. Thorough mix.
This can be made into dumplings or wontons, depending on the wrapper you use
One 14-ounce tube of Impossible sausage (use spicy flavor)
5 ounces frozen spinach, thawed and drained
3 green onions, chopped
1/4 cup coriander (optional)
1 tablespoon soy sauce
1/2 tablespoon fish sauce
1 tablespoon cornstarch
1 teaspoon garlic powder (or to taste)
1 teaspoon onion powder (or to taste)
Good catch vegan crab cakes
1 package wonton or dumpling wrappers: the wontons are square and the dumplings are round. The recipe works for either. They usually come in quantities of 50-60.
Have a bottle of cooking oil ready to use. (I use peanuts. You can use vegetable or canola, but don’t use olive oil – it imparts too strong a flavour.) You won’t use the whole bottle, but rather add small amounts regularly to each batch of wontons. Manufactured.
In a large mixing bowl, combine the Impossible sausage, spinach, scallions, cilantro (if using), soy sauce, fish, egg, and cornstarch. Season with ground white pepper, garlic powder, and onion powder to taste. Mix the ingredients together with your hands until completely combined.
Cut the vegetarian crab cakes into small pieces. Set them aside in a small bowl. (These are optional.)
In the center of each wonton or dumpling, spoon a teaspoon of the mixture and add a small piece of crab cake. Fold and seal the wrapper. (There are many good videos on YouTube that show you different ways to fold a wonton. Experiment with different shapes!)
In a skillet at least 2.5 inches deep, heat cooking oil over medium-high heat. It should be hot enough that it starts to sizzle when you add the wontons.
Add an amount of wontons: enough to fill the pan, but leave enough space between them so you can move them around with a spoon.
Fry the wontons until the bottom turns golden brown, then pour enough water to submerge the wontons halfway. The water will immediately begin to boil and bubble. Boil for a few minutes until the wonton shells are slightly translucent and the water is a thin starchy layer at the bottom of the pan, but has not completely evaporated. (It will be easier to scoop out the wontons if there is still a layer of water on the bottom.) Use a flat spatula to place the wontons on a plate lined with paper towels to cool slightly.
Boil the rest of the water and add a little oil to cook the next batch (enough to cover the bottom of the pan). Repeat the process until all the wontons are cooked.
Plate and serve with the dipping sauce of your choice. I love Lingham’s hot sauce, which is certified kosher. It’s spicy, sweet and peppery at the same time. Another option is a mixture of ketchup, soy sauce, and toasted sesame oil.