I can cook, too

Tammy Wong would be proud of me.

Over the summer, Chef Wong of Minneapolis' Rainbow Chinese Restaurant did several cooking demonstrations at the Minneapolis Farmers Market. I helped; not as her sous chef. I just held the microphone and fielded questions, a good use of my skills.

Just as there are famous cooks, I am a famous non-cook. Which hasn't stopped me from the occasional experiment. Tonight I decided on a beef stir-fry using whatever was in the house. This left me with carrots, butternut squash and leftover peas. I did my best to julienne the carrots, then tried to get the peel off the squash. (Bill Roehl was wrong. Everyone does not know how to peel squash.)

It was messy, but bloodless. Into the pan went the veggies, the beef, and finally a soy and oyster sauce blend, thanks to a bottle Chef Wong sent home with me.

"Mom, where did this come from?" my astonished son asked, "It's good."


I don't know. Heaven?

Great big yum

Image via Wikipedia

No snark today. Just amazing food from Tammy Wong, owner/chef of Rainbow Chinese.

It was love at first bite when a co-worker took me to Rainbow Chinese 20 years ago. The asparagus chicken and dry-sauteed string beans were out-of-this-world. Over the years, I'd return, periodically, but once marriage, motherhood and the suburbs took hold, my visits were few.

So meeting Tammy at the Minneapolis Farmers Market felt like meeting an old flame; and handling audience questions while she cooks is a privilege. I get to watch and learn. What is bitter melon. Hubbard squash. Gai lan. Who grows the most beautiful eggplant. What to do with Chinese broccoli.


And when the cooking is done...........the eating is heavenly. Today when I bit into Tammy's eggplant with tamarind sauce, I fell in love, all over again.