More Delightful Chinese Recipes to Share. You're Welcome.

MU SHU VEGETABLES

We prefer these to Mu Shu Pork here at Cafe Drake HRV. Economical and a cinch to prepare, simply pick up the inexpensive specialty ingredients on your next fun trip to any Asian supermarket. 

Begin by chopping up 3 T. each of garlic and fresh ginger. Set beside the stove. Now cut into 1" pieces about 3-4 cups of Chinese garlic chives, the flat ones sold in large bundles in the produce section of all Chinese markets. Soak 1/4 cup dried wood ear mushrooms in hot water for 20 minutes, drain, trim away any tough ends and slice thinly. Slice 3/4 lb. of plain white button mushrooms and set aside with other ingredients. Do the same to 1 small head of cabbage, regular green or Chinese/Napa. Everything should be sliced very thinly.

Now, in your largest non-stick skillet or wok, heat about 2 T. oil. When very hot, throw in 1 beaten egg, cook to scramble and remove from pan. Add garlic and ginger and almost immediately afterwards all the veggies. Stir fry over high high heat for 1 minute. Add 2 T. Chinese cooking wine or dry sherry and continue frying for 3 minutes or until cabbage is just crunchy-tender.

Return the scrambled egg to the mix and then add, all at once and pre-mixed: 1/4 cup soy sauce, 1/4 cup Chinese cooking wine, sake or dry sherry, 1 t. sugar, 1/2 t. white pepper and 1 t. cornstarch. Stir very well and transfer to a platter. We generally skip the wrappers at home and serve the veggies with rice or over thin noodles such as vermicelli. On the side - for table top seasoning - you'll need the classic accompaniment of 3/4 cup hoisin sauce + 1 T. soy sauce + 2 1/2 T. water all mixed together and served in a condiment dish.


CINNAMON CURRY RICE

Easily the focal point of dinner, serve with individual plates of garnishes, such as vinegared cucumbers, sliced hard boiled eggs, sprigs of watercress, cold sliced chicken or ham, soy-drizzled tofu cubes etc. 

Bring 3 3/4 cups of water to a boil with 4 cinnamon sticks. Cook over medium heat for a few minutes before adding 2 cups well rinsed white rice. Bring to a boil, reduce heat, cover pan and cook for 15-20 minutes or until water is absorbed and rice is somewhat tender. Pour rice on to a large baking sheet, spreading evenly and allow to cool completely. 

Once the rice is cool (or cold, from overnight in the fridge, another option), heat 1 T. vegetable oil over medium heat in a large non-stick skillet, cast iron skillet or wok. Add 2 thinly sliced leeks and 3 cloves of chopped garlic and cook until just softened. Sprinkle in 2 T. curry powder, stir briefly and add 3 or 4 peeled and diced carrots and 3 peeled and diced turnips. Cook for a minute then add 4 T. rice wine, sake or dry sherry and just less than 1/2 cup water. Cover the pan and cook for 8 minutes or until veggies are soft. Remove lid and stir in cold rice, breaking up clumps as you go. Season with 1 1/2 T. soy sauce, 1 t. salt and a generous pinch each of cayenne and ground black peppers. Stir very well and serve hot.