It is my birthday week, and I need to figure out what foods I want to eat in celebration. I live to eat rather than eat to live. I have been eating extraordinarily responsibly as fitness and being a healthier version of myself have been my highest priorities for the last several months. I know that I need to sprinkle a little bit of fun food into my diet, or I will risk losing motivation. 

Rather than following a strict diet plan, I have changed my approach to meals and filling my time with efforts that are both fulfilling and healthy. Arguably, it is the same thing, but my goal is not a temporary change. I want to permanently affect my daily life by reshaping the ways I look at food and exercise. 

During spring break this year, we visited a dumpling restaurant, and it was delicious. We ordered a table full of dumplings, vegetables, noodles and sticky ribs. It was our big calorie splurge during our trip, and it was worth every bite. 

I have always enjoyed dumplings and other dim sum. Dim sum is a traditional Cantonese brunch style where small steamer baskets or plates are ordered or brought around on carts, and everyone at a table shares the assortment of items chosen for the table. When we are in Chicago, or any other major city, we make it a point to find a dim sum restaurant. 

In the last several years, Sichuan flavors have been popular. They are among my favorites because of their distinctive and unique use of numbing flavors from the Sichuan peppercorns. When paired with spicy, it is known as mala, which translates to numbing-spicy. Several of the restaurants we have visited have used Sichuan dishes on their menus. 

Maybe it is a little comical, but my favorite dishes are not dumplings, though I could eat my weight in them. I really look forward to vegetable dishes, and my two favorites are almost always any form of green beans with a delicious sauce and turnip cake. The Sichuan version of green beans is cooked quickly over very hot heat and tossed in a simple sauce of wine, soy sauce, garlic, chilis and pickled greens. Traditionally, I believe they are cooked with a little ground pork, but I have rarely been served them that way in the United States. 

The turnip cake has shrimp, mushrooms, sausage and grated daikon. It is delicate and rich, and I just love it. As my mind wanders, I think about sticky rice that has chicken, mushrooms and lots of seasonings stuffed into a lotus leaf and steamed. It makes my mouth water just thinking about it. 

The dim sum experience is delightful as it encourages conversation and a relaxed pace. I enjoy discussing the different flavors and textures and occasionally finding a new favorite. I am not sure if it is encouraged, but my wife and I like to mix and match sauces to find fun flavor combinations. Many of the traditional dim sum restaurants have a large lazy Susan in the center of the table to make sharing easier for a large group. 

Tea is the traditional beverage, but I have had a variety of delightful modern brunch beverages that pair well with the experience. My understanding is dim sum dates back more than 2,000 years, possibly originating as a quick meal for travelers along the Silk Road who would stop at tea houses. So many of these dishes have been practiced and perfected over many centuries. 

Sichuan green beans 

Ingredients:

• 1 pound green beans
• 1/4 teaspoon salt
• 1 tablespoon oil 
• 2 garlic cloves, minced 
• 1 small birds eye, or arbol chili, optional 
• 2 tablespoons pickled mustard greens, or kimchi, finely chopped 
• 1 teaspoon white wine 
• 2 teaspoon soy sauce 
• 1/4 teaspoon sugar 
• 1 teaspoon sesame oil 

Directions: 

1. Add green beans and salt in a wok or sauté pan over medium heat. Cook until beans are just tender and ideally have a charred exterior.
2. Remove from pan, and set aside.
3. Add oil, garlic and chili to the pan. Cook for 30-40 seconds.
4. Add pickled greens, or kimchi, and cook for a minute.
5. Add wine, soy sauce, sugar, sesame oil and beans to the pan. Turn heat to high, and cook for one minute.
6. Serve immediately. Enjoy!
7. Optionally, cook two ounces of ground pork in the oil before the garlic and chilis are added. 

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.