Chinese comfort food
Jayne Lin shares her family recipes for Sweet Pho, Ginger Chicken and Sweet and Sour Chicken
Have you ever been to China?
It’s always been on my adventure list for later in life as it’s home to some of the most amazing places on Earth, including The Great Wall. And the food? Don’t get me started on the food.
My Getting Grilled Guest this month is a very shy yet awesome stay-at-home mother and my fellow Markham, Ont., resident who claims roots in Beijing, China as well as Halifax – Jayne Lin.
Food Dude: Welcome to Getting Grilled, Jayne. Are you ready?
Jayne Lin: Fire away, Home slice.
FD: So, Jayne, what recipe have you brought us today?
JL: It’s my family recipe for KºQKª VKīF¡ E¢LPň W¢QJ Fº ]KīU³X MLÂQJ Mì DQG WL¢QPde, which is a very long Chinese way of saying sweet pho noodles, ginger chicken, mixed vegetables and plain rice. I just like to call it my “Power combo.” It’s been in my family for a long time. Basically, it’s a comfort food and very peasant in a way. It’s flavourful, yet simple and inexpensive. Jayne’s Power combo 1/2 head nappa, thinly sliced 1 head bok choi, diced 15 sprigs yu choi, whole 3 cups white mushrooms, sliced 1 small onion, diced 4 tbsp honey 1 tbsp minced garlic 1/2 tsp powdered ginger 4 tbsp oyster sauce 2 tbsp real butter or peanut oil DIRECTIONS
In a large wok or frying pan, heat peanut oil/butter on medium high heat. Add all vegetables at once and stir with tongs while cooking for 10 minutes. Add remaining ingredients, cover and reduce heat by half. Let it cook for another 15 minutes while stirring occasionally. Rice 3 C instant white rice 3 C water 2 tsp vegetable oil Soy sauce to taste DIRECTIONS
In a large saucepan, bring water to a boil. Add rice and oil. Remove from heat and cover for 10 minutes. Fluff with a fork or chopsticks. Serve with soy sauce. Sweet Pho 1/2 package of vermicelli rice noodles 1/2 cup sweet and sour sauce 1 tbsp flaked chilies 1 tsp turmeric DIRECTIONS
In a large saucepan, bring rice noodles in water to a boil and reduce heat to a simmer. Let cook for no more than 5 minutes and drain water. In a medium pan, heat a very small amount of oil on medium high and add noodles along with remaining ingredients. Stir frequently to avoid sticking and cook for about 5 minutes. Ginger Chicken 1 lb boneless white meat chicken, large cubes 1 tbsp powdered ginger 2 tbsp honey 1 cup pineapple juice 1 tbsp corn starch DIRECTIONS
In a large pan, heat a small amount of vegetable oil on high heat. Add chicken cubes and stir fry for seven minutes. Add all remaining ingredients, combine until smooth and reduce heat to medium low. Cover and let cook for another seven to eight minutes. Serve hot. Sweet and Sour Pork 4 C pork, cubed 2 C sweet and sour sauce 2 tbsp real butter, softened ½ lemon, squeezed Salt and pepper to taste DIRECTIONS
In a large wok or deep-frying pan, heat a small amount of vegetable oil on medium high heat. Add cubed pork and stir frequently as it cooks for about seven minutes. Stir in the remaining ingredients and cook while covered for about 10 minutes or until pork is tender and juicy. Terry Bursey, otherwise known as the Food Dude, is a Newfoundland chef transplanted to Ontario who enjoys putting his mark on traditional recipes and inventing new tasty treats with unexpected ingredients.