Comfortable Change

by Kathy Humphrey

As the Greek philosopher Heraclitus said, we never step in the same river twice. In other words, nothing stays the same.

On our more Zen days, this is a good thing: life is refreshing, invigorating, and challenging. But on a day when it’s cold outside, the neighbours were up too late and then too early, and too loud both times, your throat is a bit sore, and it’s still only Wednesday, then familiarity and comfort are the hands-down winner over change.

The human condition is quandary. We carve our niche out of the proverbial wilderness so that we can live with our loved ones in our own space, and then we spend our leisure time re-living the footloose, fancy-free days. Variety is the spice of life, and all of that, but there needs to be some stability to give the variety its zing (remember, for every action there is an equal and opposite reaction, yin and yang, and so on). Sometimes the walls can close in around all of us, and it is frustrating to think that we are railing against surroundings we have lovingly put up for ourselves. Small changes can have a ripple effect, and bring about a whole new attitude. Something as little as throwing a new dinner recipe into the regular rotation can feel like a tiny trip or a mini makeover.

Try Thai. The following recipes are quick to prepare, can be adapted to meatless by using tofu instead of the suggested meat, and can be as mild or as spicy as you and your family like. Noodles, rice and Asian vegetables and seasonings are available in Chinatown at low prices, and it’s a fun field trip to shop for them. I once read “Choose your rut wisely—you’ll be in it for the next 80 years.” This doesn’t have to be negative—it is possible to find both length and depth in life. Take charge, and enjoy some small changes!

Noodle Soup
Serves 4 to 6

4 litres chicken or vegetable stock (adjust quantities upwards if desired)
1 bunch gai lan, or other Asian greens such as several heads of baby bok choy
2-3 chicken breasts, boneless and skinless (can substitute grilled tofu)
1 package rice noodles, or 2-3 small packages of Udon noodles
2-3 Tbsp oyster sauce, to taste
1-2 Tbsp vegetable oil
2 tsp sesame oil
chopped cilantro and crushed chili peppers to serve, optional

In a large saucepan, bring stock to a boil. Reduce to simmer. Check package of rice noodles: if they need to soak for 20 minutes or so, place into stock now. Wash and roughly chop greens. Set aside. Slice chicken into thin slivers. Heat vegetable oil in large skillet, and toss in chicken. In small bowl, mix oyster sauce and sesame oil, then sprinkle over chicken. Meanwhile, steam greens until tender but not mushy. When chicken and greens are cooked, begin serving. Scoop portion of noodles into each bowl, and ladle some stock over. Using tongs or a fork, arrange chicken and greens over top. Ladle more stock over, if desired. Serve with cilantro and chili peppers on the table to be sprinkled over as people want.

Fried Noodles Thai Style
Serves 2 to 3

500 grams rice noodles (check package instructions: if they need to be soaked for a long time, start now)
100 grams chicken (thigh or breast portions)
3-4 Tbsp vegetable oil
2 green onions
2 tsp sugar
4 Tbsp fish sauce
4 Tbsp oyster sauce
2 eggs
1 cup bean sprouts
2 Tbsp chopped garlic
100 grams tofu, cut into 1" cubes
1 cup water
more bean sprouts, chopped cabbage, and chopped green onion to serve
2 limes, quartered, to serve

Heat oil in wok over low heat. Add garlic. Fry until fragrant. Add chicken and tofu, stir until chicken is cooked. Break eggs into mixture and stir around until cooked into chicken and tofu. Add noodles and water, stir until tender. Season with fish sauce, oyster sauce and sugar. Add bean sprouts and green onions. Remove from heat. Sprinkle with chopped peanuts and serve.

Chicken with Cashews
Serves 2 to 3

100 grams chicken
100 grams raw cashews
1/2 cup mushrooms, finely sliced
1/2 tin cut baby corn
1 onion, finely sliced
2 green onions, sliced
2 Tbsp chopped garlic
1/2 tsp dried chili flakes (or more, or less, to taste)
1 Tbsp fish sauce
4 Tbsp oyster sauce
2 tsp sugar
2-3 Tbsp vegetable oil
jasmine rice, to serve it with

Heat oil in wok, stir-fry cashews until brown, then remove from wok. Fry garlic until golden. Add chicken, cook until done (3-5 minutes, depending on size of pieces). Add mushrooms, onion, baby corn and dried chili. Cook, stirring constantly, until onion is tender and mushrooms softened. Add oyster sauce, fish sauce and sugar, stir well. Stir in green onion and browned cashews. Stir till warmed through. Serve with rice.

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.