In my sweet, romantic comedy, A Groom for Mama, Chinese food figures prominently. In fact, a Chinese meal—moo shu pork to be exact—is what the heroine Allison and the hero Jack were eating when they broke up.
I have to admit, before writing this book I’d never eaten mu shoo pork, mostly because of the pancakes—I avoid eating too many carbs. But I liked the way the word rolled off my tongue, so I included it in my story. My favorite Chinese dish is Wor Sue Gai, which is widely believed to be a Cantonese American-inspired Chinese dish that originated in Columbus, Ohio. I used to stop at a Chinese restaurant when I worked in downtown and go for lunch and order Wor Sue Gai. Wor Sue Gai, literally means “wok seared chicken.” It’s basically cooked chicken which is deboned, breaded and then fried, with a gravy sauce drizzled over the lettuce, almonds, and anything else on the plate. Yum gravy and chicken. For a girl raised on county food, what’s not to like? It’s been a long time since I’ve had that particular dish, mostly because no one in my area serves it any more.
When we were first married we ate a lot of La Choy Chop Suey. Now if I do Chinese, it’s a quick stir fry full of veggies. I do love the stir fry at the local homestyle diner in our little town.
1-2 crushed garlic cloves
salt and pepper to taste
2-4 green onions, chopped
½ box fresh mushrooms, or one can of mushrooms, sliced
1 can sliced water chestnuts, cut into sticks
4 low-carb pancakes or low carb tortillas
Mix marinade ingredients and place marinade and sliced pork in a closable, plastic bag. While you chop remaining ingredients, marinade the pork. Discard marinade and stir fry pork over high heat in about 1 ½ teaspoons of oil until lightly browned. When the pork is cooked, remove from the pan and set aside. Add 1 ½ teaspoons more oil to the pan and scramble 2 eggs to soft set stage. Push eggs to side of pan and add sliced mushrooms, sliced green onions, sliced stems and leaves bok choy, and water chestnuts. Stir fry until mushrooms are cooked and bok choy has wilted and vegetables are heated through. Add pork and stir all ingredients together.
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