I love getting Chinese take-out, especially on Friday nights. Unfortunately, with the economy (and my family budget) in flux, Chinese food has tumbled to the bottom of the priority list. The fact that it cost nearly $40 to feed a family a four (two main dishes and two sides) means I probably won’t be visiting my favorite Chinese eatery for a while.
If you love Chinese food as much as I do, but you don’t have the cash to feed your habit, consider making your own. There are dozens of Chinese dishes that can be made in less than an hour. In addition to being easy to prepare, most Chinese recipes are relatively inexpensive to make. Even if you double the recipe you’ll likely be spending less than ordering from your favorite take-out joint, especially if you factor in gas, tip and taxes.
GON LO MEIN
Ingredients:
2 pounds ready-to-eat chow mein noodles (found at Asian markets or larger grocery stores such as Whole Foods)
3/4 cup oyster sauce
2 tablespoons sesame oil
8 dried mushrooms, soaked
1/2 cup chopped green onions
1 package (12 ounces) bean sprouts
4 stalks celery, slivered
1/2 cup Chinese peas, sliced
3/4 pound green beans, slivered
3/4 pound char siu (Chinese pork), slivered (available at Asian markets—can substitute with pork or chicken)
1/2 teaspoon salt
Directions:
Preheat oven to 250 degrees.
Place noodles in 13-by-9-inch baking pan. Sprinkle with 1/4 cup oyster sauce and 1 tablespoon sesame oil; heat in oven 10 minutes.
Remove stems from mushrooms; slice caps.
In a wok or skillet, heat remaining oil. Add mushrooms and other vegetables; stir-fry 2 minutes. Stir in char siu, salt and remaining oyster sauce.
Add noodles and toss gently.
EMPEROR’S DELIGHT
Ingredients:
6 ounces egg noodles
1 ounce chicken
1 ounce beef
1 ounce cooked shrimp, peeled and deveined
1 cup assorted mixed vegetables
1 garlic clove
2 to 3 ginger root slices
2 tablespoons vegetable oil
Ingredients for Sauce:
3 teaspoons sugar
1 1/2 teaspoons oyster sauce
1 1/2 teaspoons soy sauce
1 1/2 teaspoon cooking wine
Dash of ground pepper
Directions:
Mix sauce ingredients in a small bowl.
Cook noodles for 1 to 3 minutes in a pot of boiling water. Drain them in a colander and rinse with cold water, so they don’t overcook.
Steam mixed vegetables for a few minutes, then set aside.
Heat 2 tablespoons of oil in a wok over high heat. Flavor oil by adding one slice each of the ginger and the garlic clove. Brown them for a minute or two and then remove them from the pan.
Stir-fry the meat and chicken for a few minutes. Add the chopped ginger. Cook until the meat is no longer pink.
Add in the vegetables, cooked shrimp and sauce into wok. Cook for a few minutes or until sauce is evenly distributed.
Serve with white or brown rice.
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