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.

1 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 )

Facebook photo

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

Connecting to %s