One hundred and twenty-one


These are all the dishes I used while trying to cook three Chinese food dishes:

The dishes after a cooking frenzy! You should have seen the kitchen before I cleaned it!

Timing has always been an issue for me.  How do you get three dishes to cook perfectly and finish at the same time?  I’m slowly getting better at it, however one of the dishes always tends to suffer a little.  In this case, it was slightly over-steamed bok choy.  Cooking for just me and sometimes one other person, I also find it hard to make a small amount of a recipe.  Usually the amount you are supposed to make is for 4-6 people.  Normally leftovers would be great, but as it’s international cooking month and I cook every day, there is no need for leftovers.  The chicken dish I made ended up with a little too much sauce for the amount of chicken I used.

General Tsao's Chicken, steamed bok choy, and Chinese stir-fried noodles

On the menu was: General Tsao’s Chicken, steamed bok choy, and Chinese stir-fried noodles.  My brother joined me for lunch yesterday and said the stir-fried noodles tasted exactly like at any Chinese food restaurant he’d been to.  He wasn’t as keen on the chicken because of the extra breading (mess up in scaling back ingredients sizes).  Below is the recipe for the stir-fried noodles inspired by a post on  For the recipes for the General Tsao’s Chicken click here and for the bok choy, click here.

Chinese Stir-Fried Noodles


Chinese noodles – I used thin yellow noodles
Carrotts, cut in thin strips
Mushrooms, sliced
Green onions, sliced
1 tbsp minced garlic
Soy sauce
Chinese barbeque sauce
Oyster sauce
Sesame Oil

Boil noodles until al dente (the yellow noodles I used took only 1 minute to cook).  Drain and set aside.

Add a small amount of vegetable oil to a frying pan or wok and heat to medium-high.  Fry garlic and carrots for approximately 20 seconds, then add the mushrooms and green onions and stir-fry for 3 minutes.  Add a little soy sauce at the end.  Set aside.

Heat about 3 tablespoons soy sauce, 1 tablespoon oyster sauce and 1 tablespoon Chinese BBQ sauce in the frying pan or wok. Heat this mixture very briefly before adding veggies and noodles. Toss well to coat and turn off the heat. Add 1 tbsp of sesame oil and toss again.

I used approximates of ingredients until it tasted the way I wanted it to.  All in all a successful meal that was very tasty, despite the giant mess of the kitchen I made!


Visit to my parents in the Ontario farmlands and dinner at a restaurant that only serves local food.  Oh Canada!