I recently celebrated my birthday. What better way to celebrate than with a special homemade Chinese dinner with friends! Since we were out of town visiting my mother-in-law we took over her kitchen and created a fabulous meal. This was our menu for the dinner:
Crab Rangoon in Tartlet Shells
Spiced Asian Snack Mix
Mandarin Almond Salad
Kahlua Brownies with Ice Cream
It was such a fun evening! Celebrating with friends and family with good food in the perfect way to enjoy a birthday. I was in charge of the appetizers, which were so easy. The ingredients were made ahead of time and I just added the filling to the tartlet shells and popped them in the oven for a ten minutes. When the company walked in the door they were ready to enjoy.
My husband took over the rest of the meal; after all it was my birthday! The Egg Drop Soup was a new recipe but very easy to prepare for company. All the chopping was done before hand. The vegetables were cooked in the broth and at the last minute the eggs were added. After the soup course everyone sat at the table for a few minutes while my husband cooked up the Beef with Oyster Sauce. I have to say next to the World’s Best Eggrolls Beef with Oyster Sauce is a real favorite. You can use Bok Choy or Broccoli or any green vegetable in the recipe. Bok Choy is the preferred way we enjoy it. The rice was pre-cooked and was quickly heated up in the microwave.
Everyone loved the meal! We had to show off our Pei Mei cookbook, which we’ve been using since 1980! So many memorable meals!
I picked up dessert from our local Farmer’s Market bakery. You can purchase three good-sized Kahlua Brownies and split them all in half for a perfect dessert. Just warm in the microwave for about 20 seconds and serve with ice cream. These brownies were the perfect finish to our Homemade Chinese dinner.
I have shared the recipe for Beef with Oyster Sauce previously. Here is the recipe for the Simple Egg Drop Soup.
Simple Egg Drop Soup
3 eggs, lightly beaten
4 cups chicken broth
1 Tbsp. cornstarch
½ tsp. Minced ginger
1 Tbsp. Soy sauce
3 scallions, chopped
¼ tsp. White pepper
¾ cup sliced shitaki mushrooms
Take ½ cup of the chicken broth and combine with the cornstarch until the cornstarch is dissolved. Set aside.
Put the chicken stock, ginger, soy sauce, scallions, and white pepper in a large pot and bring to a boil. Add the cornstarch mixture and stir. Reduce the heat to simmer. Stir in the beaten eggs. The eggs will spread out into ribbons. Turn off the heat and garnish with a few more sliced scallions. Serve immediately.
I hope you enjoyed our homemade Chinese Dinner. I will be sharing the Crab Rangoon in tartlet shells in a future post.