Su Hong Chinese food is like family. Its stir fries, rices, noodles, and dumplings connect me to my roots. The food brings sustenance to the table in the here and now, while at the same time transporting me to another place altogether. Just call it Chinese takeout nirvana.
It's true, we often order our standard favorites because they're what we look forward to and crave. We cannot deny ourselves the pleasure. For starters, a mix of potstickers, spring rolls, and crab cream cheese wontons does the trick. Next it's on to the tried and true elements of our family-style family meal: brown rice, orange peel beef, chicken chow mein, sauteed string beans, and spicy pepper chicken wings. Depending on our moods, we could just as likely order chicken with broccoli, combo chow fun, curry shrimp, or wonton soup.
If we had to pick one favorite, it would have to be the chicken chow mein. My kids could probably live on this dish for weeks. The thick, chewy noodles with the strips of white chicken, vegetables, and wonderful soy sauce concoction make a wonderful dish. My 11-year old daughter Amanda loves to hold up the longest noodle she can find to show us, since long noodles mean long life. This dish more than any other also brings me back to my childhood to a chicken chow mein that my Aunt So used to make at our big family holiday gatherings. She would make a very large metal pot full of chow mein, and it was always the one favorite dish I'd have every time as we made our way around the buffet tables, whether it was Christmas, Thanksgiving, 4th of July, Chinese New Year's, or my grandmother Popo's birthday.
Everything we've had from Su Hong is good. The service is friendly and efficient, either at their restaurants or from their takeout. There's something for everyone. What little is left over makes a great lunch or ingredients for Valerie's awesome fried rice the next day. It's one of those recipes that requires no measurement or heavy lifting. Just use whatever leftovers you have.
Some would argue that Su Hong, like many American Chinese restaurants, isn't very authentic. But to this Chinese American, Su Hong authentically rocks.
Valerie's Su Hong Next Day Fried Rice
Heat one to two tablespoons of olive oil in a frying pan on medium high. Stir in leftover brown rice and heat through. Add in bite sized pieces of whatever leftovers you have such as meat, green beans, vegetables, and stir fry. Combine and stir with wooden spoon. Add in one beaten egg and stir continuously to cook and blend in. Add soy sauce to taste and serve hot. Easy and delicious.
Happy Year of the Rabbit!