Asian Cuisine in the Rogue Valley

Before we delve into the world of Asian food, I have a disclaimer. I am an Asian food snob. Having grown up with home cooked Chinese food my whole life (my mom's cooking is still the best!), I am spoiled about what I believe good Asian food is. This makes finding a good Chinese restaurant in the Rogue Valley a challenge.

Here are a few facts to put things in perspective.

Fact #1: Most Chinese restaurants here have a sign that says Chinese & American food

Fact #2: Most Chinese restaurants here have hamburgers or steaks on the menu

Fact #3: Pink sauce is a Rogue Valley phenomenon. Don't ask for it in the Bay Area. The Asian waiter will look at you oddly.

I am happy to say, in my four years here, I have found a few gems regarding Chinese food in the Rogue Valley.

Gem #1: Pink sauce (as referenced in Fact #3) actually taste good. Take it for what it is, a good dipping sauce with Mar Far chicken.

Gem #2: The seafood stew at Silver Dragon in Medford, Oregon. I don't think the dish is on the menu any more, but if you ask your waitress it usually can still be ordered. It is a hot, thick stew which includes shrimp, scallops, fish, chicken and vegetables. Served with white rice, it is large enough to easily feed two with some to bring home.

For those of you who would rather cook Chinese food at home. I am passing along the first Chinese recipe I ever learned to cook. Simple,fast and good... it is a winner on any weeknight.

Stir-fried Shredded Chicken

1/2 lbs. chicken breast, cut in to thin strips

2 stalks of green onion, cut into 1/2 inch sections

1 1/2 cups diced vegetables (mushrooms, asparagus and carrots are good)

Marinade:

1/2 tbsp white wine

1/2 tbsp soy sauce

1/4 tsp salt

dash of pepper

3/4 tbsp corn starch

Sauce:

1/2 tbsp white wine

1/3 tsp salt

1/3 tsp sugar

dash of pepper

sesame oil, as desired

1 tsp cornstarch

4 tbsp water

Mix the chicken with the marinade and add one 1 tbsp of oil to the mixture. This will make sure the chicken shreds separate during cooking.

Heat 1 1/2 tbsp of oil. Add the marinated chicken to the hot pan and cook until medium well. Remove from pan.

Add green onion and vegetables to hot pan and stir briefly. Add sauce mixture to pan and cook briefly till sauce thickens (should only take a minute or two). Return chicken to the pan and stir to coat. Cover and cook until done, approximately 2-4 minutes.