Getting yummy with Yao Ming
Until just a few years ago, you’d rarely hear or see the words “China” and “basketball” in the same sentence. The amazing Yao Ming changed that forever as an NBA rookie in the 2002-2003 season.
At 7 foot 6 inches and 310 pounds, one can only imagine what it was like for him when he began formal basketball training in China at the age of 9. Both his mother and father were stars on China’s national team, and Yao followed in their ample footsteps as he became a leader on local, regional and Olympic teams. He’s appeared on dozens of magazine covers, and you’ve seen him in a variety of offbeat TV commercials.
Off the court, Yao Ming enjoys computer games and is active in a variety of local and national charities and public-service programs. He’s a true all-star and class act. To learn more about this amazing athlete, go to www.nba.com.
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While growing up in China, what did you know about American foods?
“When I was growing up, the American foods that I was most familiar with were hamburgers and cheeseburgers. And I’m still very familiar with them today!”
Favorite U.S. cities to dine out?
“While the team is on the road, my two favorite cities for eating are Los Angeles and Portland. Both offer very good Japanese and Chinese food.”
Have you visited Chinatowns in San Francisco and New York?
“Not New York’s Chinatown yet, since we only play there once a year and there never seems to be enough time to go. I have been to the Chinatown in San Francisco, and I thought it was enjoyable — not bad at all.”
Emperor Chinese Pork Chops
1 tablespoon sesame oil
4 boneless pork loin chops
2 tablespoons sesame seeds
1 teaspoon ground ginger
2 tablespoons soy sauce
1/2 cup white wine
3/4 pounds fresh mushrooms, sliced
2 green onions, diced
2 teaspoons margarine
Heat sesame oil in large skillet over medium-high heat. Add pork chops and cook until almost done and brown on both sides. Sprinkle with sesame seeds and ginger. Add soy sauce, wine, mushrooms and onions to skillet and saute for 1-2 minutes. Remove chops to serving platter. Add margarine to skillet and simmer over high heat to make a reduced sauce. Pour sauce over chops and serve. Enjoy with white rice and hot Chinese tea. Serves 4.