The Kitchen God’s Wife and Homemade Chinese Food

This month we read the Kitchen God’s Wife by Amy Tan. The book was long, but I enjoyed my choice. I finished it just in time, less than 12 hours before the book club girls arrived at my house for homemade Chinese Food. I made salad with Asian Sesame Dressing and Buddha’s Delight.


Asian Sesame Dressing

Makes 1/2 cup


  • 1/4 cup vegetable oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon dried crushed red pepper


Whisk together all ingredients.

Southern Living, SEPTEMBER 2002

Buddha’s Delight with Tofu, Broccoli, and Water Chestnuts

Yield: 6 servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)


  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 (14-ounce) package water-packed extra-firm tofu, drained and cut into 1-inch cubes
  • 5 cups small broccoli florets
  • 1 1/2 cups (1/4-inch) diagonally sliced carrot
  • 1/2 cup peeled, chopped broccoli stems
  • 2 tablespoons canola oil
  • 1 1/2 cups sliced green onions
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup snow peas, trimmed
  • 1 (14-ounce) can whole baby corn, drained
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1/2 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 4 cups hot cooked short-grain rice


Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.

Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.

Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned on all sides. Stir in onions, ginger, and garlic; stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water chestnuts; stir-fry 1 minute. Combine broth and cornstarch, stirring with a whisk. Add cornstarch mixture, reserved marinade, and salt to pan; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice.

Martha Rose Shulman, Cooking Light, JANUARY 2005
This entry was posted in Book Club, Recipes. Bookmark the permalink.

One Response to The Kitchen God’s Wife and Homemade Chinese Food

  1. Amy says:

    I read this book in high school and loved it! I should read it again. Amy Tan is wonderful… her book The Opposite of Fate is a sort of biography, some stuff about her family, some stuff about her writing – really interesting. :)

    Love that you’re using lil’ Ryan’s bookmark! Too cute.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s