Chinese Food for X-Mas

Dec 20, 2023 by Chef David

By Chef David

 Our family tradition is eating Chinese food on X-Mas, often after returning from the movies. X-Mas when most of the stores and restaurants are closed leaves Jewish families with time to occupy themselves. It presents a perfect opportunity to spend time in the kitchen carrying on that tradition by creating your classic Chinese favorites.

We began by referencing recipes from America’s Test Kitchen’s (ATK’s) first book devoted to the expansive, delicious world of Chinese cooking A Very Chinese Cookbook, 100 Recipes from China & Not China (But Still Really Chinese). The book is co-authored by James Beard Award winner Kevin Pang and his father Jeffrey. Though most of the recipes are not kosher, with a few simple substitutions, such as replacing pork and shellfish with a kosher protein or even tofu, it is possible to create these classic authentic Chinese dishes at home, in your kitchen.

Kevin and Jeffrey Pang, a father-son duo, worked with a team of test cooks at America’s Test Kitchen’s (ATK) Boston headquarters to create recipes with ATK’s signature rigor: deeply researched, and tasted, then tweaked in their test kitchen until it was perfect. ATK’s dedication to explaining the basics, and why a recipe works, makes this book unique and enables the kosher cook to make additional modifications without losing the essence of the dish.

If you prefer to learn by watching, this father-son duo is featured in the ATK YouTube cooking series Hunger Pangs, which has nearly 3 million views and includes some recipes from their book.

Kosher Spin on Traditional Chinese

Watching the Pang’s cook and thumbing through the book inspired easy meal ideas and some not-so-simple but fun experiments like dumplings and pasta from scratch. Our favorite non-traditional recipes include Singapore Noodles, which are spiced rice noodles that we made with tofu and mock crab, and Stir-Fried Tomatoes and Eggs.

We had fun substituting ingredients to create ‘authentic’ dishes.

ATK explains why recipes work, and it was interesting to understand how different varieties of rice are used in Chinese-style cooking. Rice contains two starches, amylose, and amylopectin, which affect the texture and therefore dictate use. Short-grain and glutinous types, like sushi rice, contain high amounts of amylopectin, causing grains to stick. Long-grain types of rice, such as jasmine, contain more amylose which makes these grains cook up firm, fluffy, and distinct.

Jasmine rice is recommended for making Fried Rice (recipe below) it is a dish that uses leftovers and encourages experimentation. Try by adding other vegetables of your choice, like corn, and broccoli, and don’t hesitate to throw in some Shabbos leftovers, like diced chicken pieces or brisket.

Now you can make Chinese food on X-Mas and during the week to spice up your dinner!

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Simple Fried Rice – Jiănyì Chăofàn簡易炒飯

Adapted from America’s Test Kitchen’s A Very Chinese Cookbook

Serves: 4  – Total Time: 30 minutes

Fried Rice, is a Classic Chinese dish that can easily be personalized. ATK recommends using jasmine rice, (but any long- or medium-grain rice will work). Day-old rice works best. The starch molecules have crystallized and hardened during chilling making grains that are ready for stir-frying.

The secret of great fried rice is the timing and sequence. Understanding when to add which components lets you create a dish with individual rice granules, fluffy eggs, and crisp vegetables.

Ingredients

• 3 large eggs
• 11/2 teaspoons kosher salt, divided
• 2 tablespoons vegetable oil, divided
• 1 carrot, peeled and cut into 1/4-inch pieces
• 4 ounces of cooked protein of your choice, cut into 1/2-inch pieces (3/4 cup) (we enjoy using mock crab)
• 4 scallions, white and green parts separated and sliced thin (If you prefer not to use the scallion you can substitute diced onion in step 7)
• 4 cups cooked jasmine rice, room temperature, large clumps broken up with fingers
• 1/4 teaspoon pepper1/2 cup frozen peas

Instructions

1. Beat eggs and 1/4 teaspoon salt in a bowl until well combined.
2. Heat an empty 14-inch flat-bottomed wok (we used our Yosukata wok) over high heat until just beginning to smoke. Reduce heat to medium-high, drizzle 2 teaspoons oil around the perimeter of the wok, and heat until just smoking.
3. Add eggs and cook, stirring constantly, until very little liquid egg remains, 30 to 60 seconds. Transfer to a large plate.
4. Add 1 teaspoon oil to the now-empty wok and reduce heat to medium.
5. Add carrot and 1/4 teaspoon salt and cook, tossing slowly but constantly, until carrot is just beginning to brown, 2 to 4 minutes.
6. Add protein and cook, stirring constantly until it is warmed through 1 to 2 minutes. Transfer to a plate with eggs.
7. Add scallion whites and the remaining 1 tablespoon oil to the now-empty wok. Cook, stirring constantly, until fragrant, about 1 minute.
8. Add rice over scallion whites and stir until combined. Spread into an even layer. Sprinkle pepper and remaining 1 teaspoon salt evenly over rice.
9. Continue to cook, stirring frequently and pressing on rice with a spatula to break up clumps, until grains are separate and heated through, 2 to 5 minutes.
10. Add peas, egg mixture, and scallion greens and cook, stirring constantly and using the edge of a spatula to break eggs into small pieces, until peas are warmed through, about 2 minutes.
11. Serve and enjoy!