From Chinese to South East Asian Cuisine

How it Started

Back in the day it was almost impossible to find a Southeast Asian restaurant that wasn’t Chinese and most modified their recipes to appeal to the meat and potatoes diet that was so prevalent in the US. Many of the dishes were in the Shanghai style, one of the most neutral cuisines in China. There was greater variety if you made your way to a Chinatown, especially in NYC or San Francisco.

Slowly but surely, Hunan and Szechuan styles made there way into local restaurants as we developed a taste for the more varied and spicy flavors those regions are known for. Our family would go out for Chinese at least once a month. I came to love the Chinese cuisine, particularly how the vegetables were cooked but still crispy.

 

My mother always had an interest in international foods, so, we would have Chinese at home a few times a month. I came to enjoy the quick fry method so much that one of the first things I bought for my own kitchen was a wok and cookbook that was known to be one of the more authentic ones available.

I commuted into NYC every day, so I got home late and stir fry was a quick and easy remedy. After I learned the basics, I expanded to include Kung Poa Chicken, among others. I would generally make it on weekends, and there were always leftovers to enjoy it a couple of nights when I got home.

 Ultimately my love for Umami and stir fry would lead me to Thai and a little Vietnamese cuisine, not only for a night out but also at home. A lot of what I cook today in Southeast Asian style is more of a fusion, in that I often substitute Fish Sauce in place of Soy Sauce and ginger rather than galangal root as ginger is more widely available.

Here is an example of a Thai recipe, modified to be more of a fusion with Chinese and is based on the Thai Stir Fry recipe I posted a few months back. Simply eliminate the Garlic Chili Paste, replace the Lime Juice with Chicken Broth and Rice Wine to make it more of a Shanghai Style.

Total time: 30 minutes

Preparation time: 20 minutes

Cooking time: 10 minutes

Ingredients:

· I pound of chicken breast cut into 1-inch cubes

· 1 large or 2 medium yellow onion, quartered and cut into ¼ inch slices

· 2 pounds of Asparagus

· 1 8 oz. can of sliced water chestnuts

· 1 and ½ cups of sliced Shitake or White mushrooms

· ½ cup of celery cut in ½ inch slices

· 4 tbsp of cooking oil

· Sesame Oil to taste

· 1 tbsp. of minced garlic

· 1 tbsp. of minced ginger root

· 1 and ½ tbsp. of Fish Sauce

· 1 and ½ tbsp. of Oyster Sauce

· 2 tsp. of Chicken Broth

· ½ tsp. of sugar

· ½ tsp. of Rice Wine

The Sauce

Mix the Fish Sauce, Oyster Sauce, Chicken Broth, Rice Wine and sugar in a small bowl. This will be used at the end but it’s nice to have it ready before hand. This is a stir fry so you will need to lift and stir the ingredients constantly while they are cooking.

Cooking

Put your wok or large frying pan on a high heat.

Add 2 tbsp of oil, allow it to get hot and the chicken breast, cook it for 2 minutes

Remove the chicken breast from the pan and add the remaining oil

Cook the onions for one minute and add ½ of the minced garlic and ginger

After 30 seconds add the asparagus and celery, cook them for 1 minute

Add the water chestnuts and mushrooms, cook for one minute

Put the chicken breast back into the pan, mix the sauce again and pour it on top of the other ingredients

Stir everything together for 1 minute

Serve with rice

Next on my agenda is to explore the Korean Cuisine. My love for Southeast Asian cuisines continues to inspire me to expand my repertoire. We also had neighbors who shared some of their cooking with us and it has similarities to other cuisines and its own, unique characteristics.

If you enjoy Southeast Asian cuisine but haven’t taken the plunge yourself, I recommend Chinese to start with, as so many ingredients are readily available at the local grocery store.



Please comment and let me know if you have been inspired to try it at home or if you are having challenges giving it a go. I am more than willing to help. If you enjoyed this post or others, please go to the home page, click on the Follow button, and fill out the form. Your support is greatly appreciated.