Posted in Experiments, Recipes

Shanghai Beef with Greens and Mushrooms

Shanghai Beef 1

I am calling today’s dish ‘Shanghai’ style Beef with Greens and Mushrooms as I am using the small Shanghai variety of Bok Choy for the greens and using a sauce blend that would be very much at home in both eastern and southern China. Rather than the more typical Chinese Black Mushrooms, I am complementing the beef with nice large white Button Mushrooms instead… Continue reading “Shanghai Beef with Greens and Mushrooms”

Posted in General

My ‘Shanghai Chicken’ Challenge Entry

Shanghai Chicken 1

Well, here it is … my entry for the International ‘Shanghai Chicken’ project proposed by fellow blogger Stefan.

Stefan’s ‘rules’ specified that the dish could be an existing traditional recipe, or one created for this project, but it ‘has to include chicken, chilies of some sort, vegetable greens, and nuts’. My creation conforms to the basic theme but with just a tiny bit of a twist…

Basically, I aimed for a dish that somewhat resembled the one giving rise to the project… I also used cubed chicken but I substituted cashews for pine-nuts and incorporated the chili component into a sweetened tomato base. For the greens, I also deep-fried this particular component but – and this was the major flight of fancy – I looked to the sea for my green vegetable and used a dried seaweed popular in Japanese cuisine known as ‘Wakame’.

Read on if you would like to see a few more details and my verdict on the final product…  Continue reading “My ‘Shanghai Chicken’ Challenge Entry”

Posted in General

The Celebrated, International ‘Shanghai Chicken’ Project…

International Project

Stefan, over at Stefan’s Gourmet Blog, has proposed a rather interesting little project based on the dish you see pictured above. Clayton, a friend of his from San Francisco, was served this ‘Shanghai Chicken’ in a restaurant there and it sparked a bit of an e-mail exchange which you can read about by following the preceding link…

Anyway, the culmination of the discussion was the proposal that the three of us, Clayton, Stefan and myself, each create a dish inspired by the San Francisco original (subject to certain limits and requirements set by Stefan) and then post our results in blog-space. Even better, Stefan invites any other interested bloggers to participate with creations of their own.

I have told Stefan that my own effort will take between one and two weeks to be ready for publication but I already have a few ideas simmering away on the back-burner (so to speak). It would be great for some others to join in on this little undertaking and I am sure that there are quite a few of my blog-followers who could rise admirably to the challenge.

Any takers?


Posted in Experiments

Experiment: Baby Bok Choy with White Wine and Oyster Sauce

This is the second vegetable dish I cooked to go with our Easter dinner of Roast Lamb (the other being Roasted Vegetables). I thought of doing something vaguely Italian with them but then decided on a sweeter preparation using Oyster sauce. Mixing white wine along with Oyster sauce may sound like an odd combination to some but I often do that when I cook my Beef and Broccoli in Oyster sauce and I also like the way it works here too…  Continue reading “Experiment: Baby Bok Choy with White Wine and Oyster Sauce”

Posted in Foodstuffs

Foodstuff: Baby Bok Choy – Shanghai Variety

The picture you see above was labeled ‘Baby Bok Choy’ on the package I purchased here in Iqaluit. The name ‘Bok Choy’ will be familiar to most people as it is it now quite common, but many will associate it with the cabbage variety also known as Napa cabbage or ‘Chinese leaves’. Indeed, the name ‘Bok Choy, or some variant thereof, refers to quite a number of different vegetables…  Continue reading “Foodstuff: Baby Bok Choy – Shanghai Variety”