I was seated in a chair, with my feet up on my bed, after a long day, ready to gorge on another episode of my favorite Food Network show, The Pioneer Woman. Suddenly, Ree Drummond said she’s cooking Chinese take-out food at the ranch. As a girl of Chinese heritage, my heart kinda stopped after hearing my heroine, the self-entitled ranch girl by accident, is cooking food that I grew up on (and will, most likely, die eating).
That’s her Chow Mein there in that picture I captured from FN’s website. I would show you a comparative photo of my Chow Mein version, but… I’ve already eaten all of it before I thought of even taking a photo. Plus, the lighting sucks here in the flat. The only thing I can say? It’s damned good. Oh, and I would advise anyone who wishes to cook it to do so in a non-stick pan.
I was curious who else amongst my Caucasian cooking idols have cooked Chinese before. So, I browsed thru my collection: Ina Garten, no. Nigella Lawson, no. Giada de Laurentiis, hell, no. Bobby… and, voila, Gordon Ramsay’s Ultimate Cookery Course.
Now, granted, that doesn’t look like Chow Mein, but the principles are the same. The reason why I don’t have an actual picture of my version of this, though? I didn’t cook it. I probably never will. It’s too… pale. Mr. Ramsay’s recipe calls for 2 tablespoons of soy sauce, but from a Chinese girl to you, it doesn’t look enough. Put a little bit more in. The noodles need that color.
Hence, for dinner tonight, I’ll be making a Frankenstein version of Mrs. Drummond and Mr. Ramsay’s noodles: Chicken Stir-Fry Chow Mein. Yumm-o!