Chinese Food, American Style

It’s often a running joke that what Americans think of as Chinese food is entirely of our own making, and would be found completely foreign by cooks and diners in China (like chop suey, what the heck is that?). But at some point, Chinese food adapted from our Asian immigrants, became Americanized, and became very popular, not only as takeout, but also as a buffet and sit-down. Many dishes are accompanied by white, brown or fried rice. Let’s review our most popular:

Sun Sum: bite-sized dumplings filled with vegetables or meat, essentially a Cantonese preparation not always offered in many restaurants; they can also be presented as small tasting plates, depending on the menu and the whim of the cook;

Spicy and Sour Soup: a deliciously “sour” soup with a spicy broth, contains red peppers or white pepper and vinegar; another favorite soup is a light broth with won ton (meat-filled dumplings);

fast noodles– A staple in every Chinese household and found on most Chinese restaurant menus, it comes in several versions, often called lo mein and can be plain or have vegetables;

Szechwan Chili Chicken: a fiery Sichuan delight loaded with hot spices like ginger, green and red chilies, and brown pepper; be careful if you are not a fan of hot chili peppers;

Spring rolls: often a lighter version of traditional egg rolls, which are shredded meat and vegetables wrapped in paper-thin dough, rolled, and deep-fried; a favorite to be sure;

egg foo young: an egg pancake with vegetables, often too bland for Chinese foodies, served with a brown sauce;

Shitake Fried Rice with water chestnuts – Mushrooms and water chestnuts are frequently used in Chinese cooking, and this is just another take on the traditional fried rice; some things never go out of style;

Mu Shu: sautéed vegetables and meat, chicken, shrimp or tofu, rolled into thin pancakes smeared with plum sauce (this author’s favorite dish);

Kung Pao Chicken: tasty pieces of chicken cooked in a wok with vegetables and flavored with peanuts and spices; from the time of the Qing dynasty (about 1876);

General Tso’s Chicken: fried chicken dish in spicy sauce, an all-time favorite; It may have been named after a Qing dynasty military leader, but it’s really anyone’s guess;

orange chicken: another popular fried chicken dish, covered in an orange sauce after cooking (not for a low-fat diet, certainly);

Peking Duck: don’t expect this specialty to be readily available in many Chinese restaurants, Peking Duck dates back to the Imperial Era (221 BC) and is characterized by its thin, crispy skin; often needs to be ordered in advance but is fit for an emperor;

Like many other cuisines, Chinese cuisine uses sauces and seasonings native to its regions, which may include:

soy sauce

Oyster sauce

Sesame oil

rice vinegar

rice wine

soybean paste

star anise

five spice powder

chili sauce (or pasta)

chilli powder

sichuan peppercorns

black bean sauce

Many of these are available in the Asian aisle of your local supermarket or in a multitude of Asian shops in larger cities and can be a lot of fun trying them out in your own kitchen. So find the nearest buffet or Chinese restaurant, bring your appetite, and get ready to try some American favorites. As the old saying goes, you may be hungry an hour later, but it’s worth it.