Chinese Night

You may already have these recipes, but here's a refresher because these are just too good to ignore.

This first one is an incredibly common dish in China that I had never before attempted before tonight, called Tudou Si.  I looked for a recipe and found one on this site.  I've also used the site for Smacked Cucumber, another incredibly common Chinese dish usually served as an appetizer.  I really like the site and her very Chinese way of giving cooking instructions - no measurements, simply an order to things and descriptions of certain Chinese cooking techniques.  It turned out okay but next time I'll cut the potatoes thinner and use less red pepper flakes.  In China it usually has chopped dried red pepper instead of red pepper flakes, but I had to improvise.

Tudou Si (Shredded Potatoes)

• oil
• 2 potatoes, julienned length-wise (smaller than the above picture)
• 1/3 green bell pepper
• 1-2 shakes red pepper flakes
• vinegar
• soy sauce

Heat oil in frying pan.  Add potatoes and bell pepper and stir-fry over high heat until half cooked.  Add the rest of ingredients and cook until potatoes are a pleasant firmness (add a few tablespoons of water every time they start sticking before they are soft enough).

Next is Chao Jidan, or Eggs and Tomatoes.  This one wasn't quite as common, but every foreigner we knew ate it.  It's a foreign crowd pleaser in China.  The most prevalent memory I have of this dish is buying it with rice for less than a buck whenever I was hungry and didn't want to cook.  I'd only made this a hand full of times, but after I made it tonight I asked myself "why am I not eating this all the time?"  It's so delicious, and very easy.  I received the recipe from a Relief Society Chinese cooking activity while in China.  It's also on the site I mentioned above.

Chao Jidan (Eggs and Tomatoes) 

• oil
• 2 tomatoes, cut into thin wedges
• garlic (I did 3-4 cloves)
• 4 eggs 
• sugar
• salt
• chicken bouillon

Heat oil in frying pan.  Add eggs and scramble (this is a different kind of scrambling - dump the eggs in and then rapidly stir them in a big circle until they're all cooked - it makes tiny pieces and long pieces, not fluffy clumps).  Remove from pan and set aside.  Brown garlic in pan.  Add tomatoes.  If tomatoes bleed enough liquid you won't need to add any, but if they are sticking add a few tablespoons of water.  Sprinkle small amounts of salt and sugar.  Sprinkle bouillon to taste.  Half cook the tomatoes and then add the eggs back in.  Heat through.

I never ate this final dish in China.  We ate it and learned to make it while staying with the Ye family in Taiwan.  China does similar versions, usually by cooking the cabbage in strong and spicy sauces.  It's simple, delicious, and can use up a whole cabbage at once.  That's what I'm talking about.

Bacon Cabbage

• 1 head cabbage, cut into 1-2 inch square pieces
• 1/4 - 1/2 lb bacon or ham, cut into 1/2 inch slices
• salt
• sugar

Cook bacon in large stock pot.  Drain as much grease as desired.  Add cabbage and a few tablespoons of water.  Cover and let steam until cabbage has collapsed, stirring occasionally.

Enjoy!  We did.