As a nerdy, husky jeans-clad teenager growing up in Northern New York, I always had a soft spot for Chinese takeout night. Like clockwork each week, origami cardboard containers of exotic concoctions like moo goo gai pan, boneless beef spare ribs, lo mein, and chicken with cashews would arrive in a sawed-off cardboard box and be subsequently devoured, funny-shaped flavorless cookies and all. It wasn’t until many years later — when I actually began to study the flavors and cooking methods of East Asia — that I realized how truly awful most of it was. I was just a hungry, hungry little hippo. What was I supposed to know? Knowledge can be a funny thing that way.
Check out my easy & delicious take on a miso-based stir fry in my newest post on Cooking Channel’s Devour blog.