For one event, she baked pumpkin cookies and made egg rolls. Chen first began introducing Chinese food to the white American families at her children’s school. I still keep a big bag of dried day lily bulbs and wood ear mushrooms in my pantry, and just like the ones my parent's had, they have no decipherable expiration dates and seem to never deplete, despite dipping into them at least a couple of times a year for hot-and-sour soup and stir fries. The family settled in Cambridge, Massachusetts, where Chen’s third childand second sonwas born. We'd stuff them with pork that he'd stir-fried with day lily bulbs, wood ear mushrooms, and eggs. Finally, he'd pass them back so that we could peel them apart, revealing two paper-thin pancakes. My dad would then place them in a hot, dry pan until they were brown and spotty on both sides. Our job was to flatten two disks with our hands, brush one with sesame oil, place the second disk on top of it, and then roll them as flat as we could with a rolling pin. He'd mix up hot water dough for the Mandarin pancakes, carefully rolling it out into a log and cutting it into one-inch sections before passing them off to me and my sisters. The bright red, sauce-stained cover stuck out on the kitchen bookshelf, and when my dad pulled it out on a Saturday afternoon and said, "Let's have moo shi pork for dinner," I knew it was going to be a good evening.
Stir vegetable soups, taste marinara sauce, scramble ham and eggs, toss a chicken satay stir fry, or mix the dry.
Joyce Chen self-published her cookbook in 1962, but the version my parents had was from 1978. This is a great spoon that can do it all.
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