Bringing Kids Into the Kitchen With Hsiao-Ching Chou and Meilee Chou Riddle

Plus a quick garlic shrimp stir-fry

Feasts of Good Fortune is a family project. Cookbook author Hsiao-Ching Chou invited her teen daughter, Meilee Chou Riddle, to collaborate on the book: “I fully believe that in order to pass on any traditions or practices, you have to have somebody actively receiving that, and then actively putting it into practice as well,” Hsiao-Ching says in this week’s episode of The Dinner Plan podcast. “I wanted to have Meilee's voice and also her generation represented in documenting this intergenerational exchange.”

I talked to Hsiao-Ching and Meilee about their best advice for bringing kids into the kitchen. Meilee recommends starting tactile, with Chex Mix and dumpling-folding; Hsiao-Ching shares this crucial reminder: “As a parent, you have to let go of your own anxieties and perfectionism. I think that a lot of folks bring a lot of baggage into the kitchen and they think that everything needs to be perfect, everything needs to look the same.”

Instead, she urges, take the pressure off, step back a bit, and try to let your kid have this experience of discovery and learning by doing. Don’t plan for today’s dumplings to be dinner tonight, she says. “You may not experience the fruits of that effort until years later.”

We also talked about favorite dishes on the family Lunar New Year menu (like the garlic shrimp with gailan reprinted below), the chocolate cake they bake for every birthday celebration, and a few cookbooks they use all the time.

Win a copy of Feasts of Good Fortune

Feasts of Good Fortune offers 75 recipes for a year of Chinese American celebrations. To enter to win your own copy, make sure you’re subscribed to The Dinner Plan newsletter and simply leave a comment on this send by Friday, January 31st. Winner will be alerted by DM and email—be sure to check your messages.

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Hsiao-Ching and Meilee mentioned:

Dry-Fried Okra With Chilies and Goji from Feasts of Good Fortune
Fried Wontons (and Meilee’s Stir-Fried Chicken) from Feasts of Good Fortune (grab the book for these!)
Hsiao-Ching’s recommended rice brand
Sinfully Easy Delicious Desserts by Alice Medrich, especially the one-bowl chocolate cake and lemon tart.
Cookwise by Shirley O. Corriher, especially the Touch of Grace biscuits
I’m Just Here for More Food by Alton Brown, especially the waffle recipe
The Mozza Cookbook Nancy Silverton, especially the bolognese
Masala by Anita Jaisinghani, especially the pakoras
Hsiao-Ching’s Wok-Seared Corn on Youtube; here’s the version with edamame

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What’s in your fridge?

Every week on the podcast, we play a voice memo from a listener, and come up with a dinner idea based on what’s in their fridge or freezer or pantry. But we are running out—and we want to hear from you.

Here’s how: Record a quick voice memo or mp3 (the voice memo app comes installed in iPhones so you can search for it, or find under utilities).

Say your first name, location, and five things you have in your fridge, plus a handful of pantry or freezer items. 30 seconds to one minute is enough.

Email the recording to thedinnerplanpod@gmail.com to get it on the show.

Photo: Clare Barboza

Garlic Shrimp with Gai Lan

Excerpted from Feasts of Good Fortune by Hsiao-Ching Chou and Meilee Chou Riddle.

Makes 4 servings, family style

Gai lan, or Chinese broccoli, symbolizes harmony. While you could serve gai lan on its own or combine it with any number of proteins, we’re featuring shrimp. Shrimp can be expensive sometimes, so it makes sense that you might want to save it for a special occasion like Lunar New Year. A note about sizing: The numbers, such as 26/30, signify how many shrimp there are per pound. So 26/30 means that there are 26 to 30 shrimp per pound. The larger the number, the smaller the shrimp.

MOM SAYS: There are so many varieties of shrimp you can buy. This recipe works with any of them, so don’t fret if you don’t find the exact size. You can use fresh or previously frozen shrimp, peeled or shell-on. If it’s shell-on, you will have to peel the shrimp and devein them before you add them to the stir-fry.

8 to 12 ounces peeled and deveined shrimp (preferably 26/30 size; see headnote)
1½ tablespoons soy sauce, divided
1 tablespoon cornstarch
About 4 ounces gai lan
6 to 8 plump cloves garlic, crushed
2 tablespoons water
1 tablespoon hoisin sauce
1 teaspoon Thai-style sweet chili sauce (optional)
1 tablespoon plus 2 teaspoons vegetable oil, divided

In a medium bowl, combine the shrimp with 1 tablespoon of the soy sauce. Mix well to coat. Then add the cornstarch and mix well to coat. Set aside.

Trim about ½ inch off the ends of the gai lan stalks to remove any dried bits. Also remove any leaves that look ragged or are starting to yellow. Starting on the stalk end, slice into ¼-inch pieces. When you get to the leafy ends, you can cut them into roughly 1-inch pieces. You should have about 2 cups. Place gai lan in a medium bowl and set aside.

In a small bowl, combine the garlic, water, hoisin sauce, sweet chili sauce, and the remaining ½ tablespoon soy sauce. Stir well to combine, making sure the hoisin sauce isn’t stuck to the bottom of the bowl. Set aside.

To parcook the shrimp: Preheat a wok over medium heat until wisps of smoke rise from the surface. Swirl in 1 tablespoon of the vegetable oil and heat for a few seconds until it starts to shimmer. Add the shrimp and spread out into a single layer. Sear for about 30 seconds or so. Flip and sear for another 30 seconds or so. Then stir-fry for about 1 minute. Turn off the heat. Scoop out the shrimp back into the bowl and set aside. The shrimp will not be cooked through yet.

Scrape off any bits and pieces on the surface of the wok. If needed, give it a light scrub and rinse in the sink, being mindful that the wok is still very hot.

Return the wok to high heat. Swirl in the remaining 2 teaspoons vegetable oil. Let heat for 5 to 10 seconds. Add the gai lan and stir-fry for about 1 minute, or until the greens start to glisten. Add the shrimp and stir-fry to combine. Swirl in the sauce mixture and stir-fry for 1 to 2 minutes, or until the sauce evenly coats all the ingredients. Don’t linger too long or you risk overcooking the shrimp. Turn off the heat and transfer to a serving dish.