Sweet & Sour of Eating Out

A Few “Authenticity” Alerts:

–Some restaurants, especially Chinese, have two different menus, one for Asians (doesn’t matter whether you are or not, only if you look it!) and one for “Americans” or non-Asians.
–The Chinese or house menu may not have English translation so you might have to rely on your server who may or may not understand or be open to helping.
–Many Americanized Chinese restaurants have a menu with a thousand menu items, from buffalo wings to chop suey to sushi.
–A thousand-item menu plus the word Buddha, golden, panda, oriental, great wall, palace and/or dragon in the restaurant name and I would probably opt for pizza or Mexican instead!
–Ask your server about specials pasted on the wall or on standing signs near the door, often in Chinese only
–Takeout menus (if available) often only feature the “Americanized” menu items

How to Order in an Americanized Chinese Restaurant:

–If you want authentic or healthy, I would avoid dishes with names like Sweet & Sour, General Tso’s, Chop Suey, Chow Mein, Egg Foo Young, Fried Rice. Check out Fortune Cookie Chronicles to find out origins of favorite “Chinese” food.
–Order dishes with fresh veggies, something with broccoli, snow peas, green beans or mixed veggies. It may not be authentic either but at least it’s healthier! See Health Notes below
–FYI – Common in many dishes and fine to eat but straw mushrooms, baby corn, water chestnuts and bamboo shoots are usually from a can and have few nutrients.  
–Hot/spiciness will automatically be chili-ed down for non-Asians so if you really want to kick it up, you need to tell your server and not only rely on the “rating.”

Eating Out, Eating Healthier

–Ask about MSG (monosodium glutamate) and be wary of msg-heavy noodle soups if you’re sensitive
–Request no/less oil for all dishes, including noodle dishes which can be very greasy
–Easy to add soy or chili sauce but can’t take out: ask for low-sodium
–Vegetable lover? Ask your server if there are any fresh/seasonal greens or their recommendation. Buddha’s Delight or similar dish usually offers a good assortment.

For the Adventurous: Try these Specialty/Regional Dishes!

Sometimes the ones with the plain, funny-sounding or earthy names are actually tasty, authentic, homestyle dishes! e.g. Mom’s cabbage soup, bitter melon, radish cakes, braised pork’s feet, beancurd dregs…

 

* Ma Po Tofu, Dan-Dan Noodles (Szechuan, China)
* Steamed Whole Fish with Ginger and Scallion (Beijing, China)
* Sashimi, Shabu-Shabu Hotpots (Japan)
* Mo-mo Steamed Dumplings (Tibet)
* Pork Belly Sandwiches, 3-cup Chicken, Bubble Tea (Taiwan)
* Beancurd Dregs, Bulgogi, Bibimbap (Korea)
* Nasi Goreng, Coconut rice (Malaysia)
* Pho Noodle Soup with Beef Tripe or Brisket (Vietnam)
* Mee Krob, Larb, Tom Yum Soup (Thailand)
* Pancit noodles, Adobo Stew, Halo-Halo sweets (Philippines)

 

 

 

Kitchen and Pantry Tips

–Stir-fry essentials – Always have on hand the 3 G’s – garlic, ginger, green onions!

–Seasoning essentials: soy sauce

, sesame oil, white pepper, 5-spice powder, chili/bean paste

–To store extra ginger, put in ziplock and freeze, then grate or slice to use.

–Like Rachael Ray, we love cast-iron, too, but opt for the old-fashioned black skillets– and a cast-iron wok! They are bullet-proof, nonstick and hard to beat for high-heat Asian stir-frying and oven-roasting. Your arms will also get a work out! My cast-iron wok has a permanent home on the stove…

–Leave it to Cleaver! A must-have for smashing/peeling garlic, scooping cut veggies and chopping large farm vegetables. Have cleaver, will cook!

–“Want Mandarin Spin?” Add a sprinkle of sesame seeds (black or white) or dash of sesame oil and you’ll have a new Asian dish!