While everybody back in the States is getting ready to celebrate Thanksgiving next week and enjoy their turkey feast, I will still be here in China most likely dining on noodles or rice. One thing is for sure, there will be no turkey or stuffing for me this year (tear, tear).
Unfortunately I have no Thanksgiving themed recipes to share and instead have yet another Chinese recipe from my cooking class at the Yangshuo Cooking School.
While during most years around this time I would be planning out my Florida vacation to visit my best friend A, and looking into booking flights, this year I’m planning out my trip to Vietnam in December. How the times have changed.
If you were to tell me a few years ago that I’d be celebrating Thanksgiving in China and Christmas in Vietnam I wouldn’t believe it for a second, but alas here I am.
While traveling has many many pluses one of the all time minuses is missing the holidays with family. As with any choice, there are always some sacrifices that are made.
Enough with the negativity. So instead of pumpkin pies, green bean casseroles, or any squash related fall Thanksgiving treat, I’m sharing a steamed stuffed vegetable dish. Equally as delicious as any Thanksgiving side kick – just with a different flair.
We steamed these in traditional bamboo baskets that we stacked one on top of the other. The wok itself gets filled partially with water and then the steaming magic happens.
No steaming basket? No problem. Place a bowl upside down in your wok. Fill the wok partially with water (halfway up the bowl), place a plate on top with your stuffed veggies and cover them with another bowl. Who knew it could be that simple?
All these years I was missing out and skipping the Chinese steamed dishes since I though the bamboo baskets were a must – but apparently that’s not the case.
So, steaming basket or not this recipe is a must try. You can easily stuff mushrooms, tofu puffs, cherry tomatoes, peppers, you name it. Don’t eat pork? Not a problem make this with chicken or beef instead.
Recipe Adapted From Yangshuo Cooking School
- 2 ounces ground pork (chicken, or beef)
- 1-2 green onions, diced
- ¼ teaspoon salt
- ½ teaspoon oyster sauce
- 2 shiitake mushrooms, stem removed (or any other veggie)
- 1 cherry tomato, cap sliced off and seeds removed (or any other veggie)
- 1 tofu puff (or any other veggie)
- **alternate veggies – zucchini, peppers, etc
- In a small bowl combine ground pork, green onion, salt and oyster sauce. Mix until combined.
- Stuff veggies with mix and steam for 15 minutes on high heat in steaming basket.