I’ve been craving a lot of Chinese food recently. I think it’s because I miss home and my mom’s delicious home-cooking. However, Chinese New Year just happened, so I took advantage of some of the sales at the Asian market and picked up some ingredients for some of my favorite comfort foods. Then I got a coupon for a discount off my next purchase so obviously I had to go back… Anyway, this is one of the meals I cooked for myself recently, and it’s been the perfect comfort food for the dreary and drizzly week we’ve been having here in Seattle.
I decided to make chao mian, then add a side of gai lan (Chinese broccoli) to have a little more green on my plate. I’ve never made gai lan, but it turns out, it’s super easy and fast! You just boil some water, drop the gai lan in, cook for a few minutes, and then remove it and you’re done! Drizzle a little oyster sauce on top and it’s just like off a dim sum cart.
As for the chao mian, I prefer the thicker noodles, so that’s what I used, but you can use whatever kind of stir fry noodles you’d like. You can also change up the vegetables to be whatever you’d like, this is just the combination I had on hand. I didn’t follow any specific recipe for the sauce, this is just the blend of flavors I always use and like, and it’s a combination of the Chinese sauces we keep in the fridge at home. I also don’t really use exact measurements, I just add sauces, mix it up, and taste it until I like what I taste.
So here’s my version of Chinese comfort food!
Makes 6-8 servings
½ block of high protein tofu, sliced into thin rectangles
2 tsp olive oil
2-3 cloves garlic, minced
3-4 green onions, sliced
8-10 shiitake mushrooms, sliced
1 large carrot or about ¾ cup baby carrots, sliced thin
2 tsp canola oil
32 oz package noodles (I used miki noodles, a thick Shanghai stir fry noodle)
½ head of napa cabbage, sliced
Sauce (approximate measurements, I just pour sauces in and mix until the flavor is good)
3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp sesame oil
3 slices of ginger
1 tbsp marsala wine/cooking sherry
Mix up the sauce ingredients in a bowl or measuring cup. Slice the tofu and add to the sauce to allow it to marinate.
Chop the garlic, green onions, mushrooms, and carrots. Heat a deep skillet or wok over medium heat, then add the olive oil. Cook the garlic and green onions until fragrant, then add the mushrooms and carrots. Cook until slightly tender the mushrooms start to release their juices. Make a well in the middle of the vegetables and turn up the heat to medium-high. Heat the canola oil. Add the tofu to the skillet in the canola oil and allow to brown, stirring every couple minutes. Reserve the marinating sauce to add later.
Once the tofu is browned to your liking, add the noodles and the remaining sauce. Cover and allow to steam-cook for a few minutes to warm and soften the noodles. While you are waiting for the noodles to cook, chop the napa cabbage crosswise. Add the cabbage to the skillet and stir to incorporate the sauce. Reduce heat to medium or medium low and cook until the cabbage is as soft as you prefer. Stir the noodles to distribute the toppings, and serve warm. Enjoy!
Makes 6 servings
2 bunches gai lan
Bring a large pot of water to a boil. Drop in the gai lan and blanch for 2-3 minutes, longer if you want it softer. Remove from the water and drain.
In a small saucepan, thin the oyster sauce with a little water and cook over medium heat for a minute or so. Drizzle over the gai lan. Enjoy!