Kung Pao Bánh Mì

Not too long ago, a thought occurred to me while I was eating cold, leftover Kung Pao Chicken for breakfast.  Yes, breakfast.  (You know you've done it too).  The flavors were still great but it wasn't substantial enough for a meal since the rice had dried out.  So, I spooned it onto a baguette, topped it with some mayo, cilantro and cucumber et voila!  A homemade version of Vietnamese Bánh Mì without all the daunting hassle of the original.  This Kung Pao Bánh Mì has all the flavor of the classic Chinese take out dish, but it's served anew on a crunchy light fresh delectable vessel. 

*Bánh Mì means baguette and was introduced to the Vietnamese culture by the French during its Colonial Period.  

Kung Pao Bánh Mì 

1 Mini baguette, sliced laterally

3/4 C. Leftover Kung Pao Chicken

Mayonnaise

Cilantro, chopped

Cucumber ribbons

Salt & Pepper

Preheat the oven to 350.  

Spread a thin layer of mayonnaise on both sides of your baguette. Spoon the Kung Pao Chicken onto the bread.  Pop the open-faced sandwich onto a baking sheet and into the oven.  Allow it to just warm through, about 8 minutes.  Remove from the oven and top with cold cucumber ribbons and fresh cilantro.  Sprinkle with salt and pepper to finish.  Place the top of the baguette on the laden bottom slice and enjoy!  

RR :: Wing Hing

There are very few things in this world that truly never change.  Wouldn’t you agree?  Whether it’s the ice cream shop that continually exchanges their flavors, the necessity of upgrading your vehicle even though you hate to part with your trusty old one, to even noticing the changes in your own personality and preferences throughout the years.  Change is omnipresent.  It can be good or bad, but it’s everywhere. 

Well, I’ve found something that has not changed in 10 years and I’m confident that it never will.  Let me introduce you to my THE BEST hole-in-the-wall Chinese restaurant, Wing Hing!

My family discovered this jewel of a restaurant in 2002 when we moved from Illinois to Arizona.  It’s located in a strip mall (as some of the best Chinese-American restaurants are) and it’s the best deal in town.  Hands down.  When I was in high school, and making pennies at my part time job, my friends and I thrived off of Wing Hing.  Recently, I've been there a couple times a month.  Their lunch combo is $4.95 and this is what you get: 

Wanton chips with sweet and sour sauce & Chinese mustard

Choice of soup:  Hot and Sour or Egg Drop

Rice

2 Wantons

1 Eggroll

Your main entrée

Fortune Cookie

All for $4.95!  It can’t be beat!  And the food comes out quickly too.  You never have to wait long. 

One of the best things about eating at Wing Hing is Tam, the owner.  She is cute and friendly and has treated my family incredibly well over the last 10 years.  She’ll treat you well too because her restaurant is her pride and joy.  Her son Willie Chang is great too and he’ll refill your water glass a million times.  Tam has my order and my brother’s order memorized, which makes us feel all the more welcome in her restaurant. 

My favorite dish that Tam makes is Orange Chicken.  It is crunchy and sweet and spicy and garlicky all at the same time.  Forget about that candied Orange Chicken that you get at Panda Express.  This is ever so much better.  There’s always so much of it that I have leftovers too!

I’ve eaten here for 10 years and I can’t imagine Wing Hing changing.  Or, having to find another Chinese restaurant.  Whenever I eat at another one, I always compare it to Wing Hing and it never matches up.  I encourage you to pay a visit to Tam, to try the Orange Chicken and the treasure of Wing Hing.  

                                     Wing Hing

                                     7420 W Cactus Rd

                                     Peoria, AZ 85381

                                     (623) 561-8338



P.S. - I've been trying to get Tam's recipe for 10 years and she's still not talking :)

Crab Cups

I could probably eat Chinese food every day for the rest of my life and be completely happy.  There’s something so satisfying to me about pot stickers, crispy wantons and the whole spectrum of veggies, sauces, meats and stir-fries.  One of my favorite Chinese-American appetizers is the crab puff.  I made countless attempts to recreate them at home and this recipe is my perfected result.  My crab cups are sweet and tangy and baked instead of fried.  

8 oz. cream cheese

8 oz. imitation crab, chopped into fine pieces

2 green onions, whites only, finely diced

2 t. Sugar

2 t. rice wine vinegar

Cooking spray

Wonton Wrappers

Preheat oven to 350.

In a small bowl, combine the cream cheese, crab and green onion.  In a separate bowl, combine the sugar and rice wine vinegar and stir until sugar has almost dissolved.  Add the sweet vinegar to the crab mixture.  Combine. 

Spray a muffin pan with cooking spray and press a wonton wrapper into each impression.  Place a spoonful of the crab mixture to each wrapper and bake until the wanton tips are golden brown.  Serve them with sweet and sour sauce.