When I have thought of cooking Chinese food with friends, I imagined several of us gathered around a table making dumplings, pinching them closed with a flourish, steaming them up, drizzling with black vinegar and enjoying them with abandon.
But to quote Cole Porter: "It's too darn hot!"
Nonetheless, my pals Brett and Emily were thinking about cooking Chinese food. Now, I was too. Thank goodness for the various cold dishes on the Chinese menu.
A non-negotiable was Cold Sesame Noodles. Made this recipe from the NYT. Despite my using tahini instead of Chinese sesame paste, this dish was a serious win.
Then Emily and I tag-teamed on Chinese Smashed Cucumbers with Sesame Oil and Garlic...
...Yes, the recipe was also from the NYT. And, yes, Emily did the heavy lifting on this dish, but I found the recipe and did a tidbit of the work, so I am staking some claim.
Finally, Brett brought it altogether with his rendition of a Chinese Wood Ear Mushroom Salad. You want to see it? Sorry! My photos were way too fuzzy for blog use. You'll just have to trust me. It was a beautiful dish - and delicious as well.
Did we stop there? No. We succumbed to the call of the stove. Brett whipped up some Mapo Tofu, and it was fantastic.
Still, I feel like the meal was centered on chilled Chinese. Maybe next time I'll try my hand at a Cold Jellyfish Salad? Hmmm...Maybe not. But those Sesame Noodles? Hell-to-the-yes! Perhaps with the addition of cucumbers and cold poached shrimp or chicken...Lots to consider, and I am already getting hungry.
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