Today, our family attended an event hosted by the 1990 Institute, an organization I am on the board of. There was a lively discussion with the upcoming ABC series Fresh Off the Boat star, Hudson Yang and his father Jeff on the portrayal of Asian Americans in the national media. Fresh Off the Boat is a story of a Chinese American family based on chef Eddie Huang’s book Fresh Off the Boat, a Memoir. I’m sure there will be lots of cooking in it — one more reason for me to check it out!
When I got the female lead Mei Mei in Taipan in 1985, I was fresh of the boat myself. I began acting to support myself through college and never thought that I would still be acting 30 years later. Back then, there were no meaningful parts for someone like me in American cinema or television. I used the Taipan contract from Dino De Laurentiis to get a loan for a little house in North Hollywood, where I was going to open a home for seniors. I heard that the US government would pay me to cook and care for old people. That was one thing I was confident I could do as a FOB.
From Taipan to today, we have come a long way in getting our faces shown and our stories told on the large and small screens in America. I am proud of and happy for Hudson and all his co-stars on the show and I’m so looking forward to watching it!
- For the pasta:
- 2 large carrots, sliced with a vegetable peeler
- 1 tablespoon extra virgin olive oil
- 3 cups sliced baby portobello mushrooms
- salt and pepper, to taste
- 2 1/2 lean turkey sausage links, skin removed
- 1/4 sweet onion, thinly sliced
For the sauce:
- 1/4 diced sweet onion
- ½ cup raw cashews, soaked for at least 2 hours and then drained
- 2 garlic cloves, minced
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- ¼ cup + 2 tablespoons of low-sodium vegetable broth + more for thinning as needed
- salt and pepper, to taste
Place a medium saucepan filled halfway with water and a pinch of salt over high heat and bring to a boil. Once boiling, add in the carrot noodles and cook for 2-3 minutes or until al dente. Once cooked, drain into a colander and set aside.
While the carrots are cooking, place a large nonstick skillet over medium heat and add in the olive oil. Once oil heats, add in the onions and cook until onions softened, about 3 minutes. Transfer with a slotted spoon to a plate and set aside, keeping the skillet over medium heat.
In the skillet, add in the mushrooms, season with salt and pepper and cover and cook for 5-7 minutes or until wilted. Transfer the mushrooms to a plate and set aside. In the same skillet, add in the sausage and cook 5-7 minutes or until browned and cooked through. Transfer to the plate with the mushrooms and set aside. Wipe down the skillet and keep off heat on the stovetop, for later use.
Place the cooked onions into a high-speed blender along with the cashews, garlic cloves, nutritional yeast, lemon juice, broth and season with salt and pepper. Taste and adjust to your preference or thin out with more broth, if too thick.
Place the same large skillet back over medium heat and add in the mushrooms and sausage, carrot noodles and toss. Pour in the cashew cream sauce. Toss to combine thoroughly until the cashew sauce is heated through.
Recipe adapted from Inspiralized.com