I Like Thai-nese Food

A friend asked how I learned to cook Chinese food. I thought about this a lot and I realized I learned by osmosis, if you can believe it. See, teachers aren’t right about everything!

When I was 14 (and a half) I got a job working at a take-out Chinese restaurant. In the beginning, my job was to take orders, be the cashier, and keep the front of the restaurant nice and tidy. When it wasn’t busy, I made egg rolls, wontons and prepped veggies. I got to see how to cook using a wok and using Chinese cooking techniques. So you see I’m not kidding: I really did learn just by being there. Still wondering why this method didn’t work for physics class??

Most of the cooking I do now is not strictly Thai or Chinese (the inside joke is it’s actually Thai-nese). I mix all kinds of stuff and hope for the best. I’m not one of those that’s hung up on producing authentic dishes. Who cares as long as it tastes good?

Speaking of tasting good, I’m going to Cancun tomorrow. I know I’m the only one who understands the previous sentence. I guess what I’m trying to say is that 1) my head is so full of checklists, I’m unable to formulate a coherent thought, 2) I won’t be posting until I return, sometime after November 1st, 3) I’m leaving you with an easy, delicious stir-fry idea using chicken, hoisin, lemongrass and kaffir lime leaf.

Enjoy! I’ll be thinking about some of you as I sip cocktails by the pool.

Chicken Stir-fry with Lemongrass and Kaffir Lime Leaf
Feeds 2 adults and 1 preschooler.

• 1 tbs hoisin
• 1tbs fish sauce
• 1 tbs oyster sauce
• 1 tbs brown sugar
• 10 smaller Asian shallots, peeled and halved (red pearl onions are fine)
• 2 stalks lemongrass, whites only, finely sliced or chopped
• 2 Kaffir lime leaves, cut into thin strips
• 2 cloves garlic, minced
• 1-2 seeded chilies, cut in half lengthwise (optional)
• 2 chicken breasts, cut into small cubes

In a small bowl, mix the hoisin, fish sauce, oyster sauce and sugar. Set aside until needed.

In a very hot wok over high heat, add a little oil. Add the shallots and stir-fry until they take on some color, about 1 minute. Add the garlic, chili, lemongrass, lime leaves and chicken. When the chicken is almost done, add the sauce mix. It should begin to caramelize quickly. Stir-fry until the chicken is done. Garnish with the sliced chilies and serve with steamed jasmine rice.