Home-made Chinese

So my oldest child had a bit of an allergic reaction to restaurant Chinese food. Kind of spooky because he hasnt had anything like this before and there's absolutely no way to get the total ingredient list of what he ate. He was ok, said his throat was 'spicy' and he 'felt puffy'. I know you're supposed to get an epipen and have the kid scratch tested for everything on earth, but benadryl seemed to stop it and I really dont want to get on the allergic-child treadmill.
Rather than get too excited about this, I'm just going to be keeping away from restaurants for a while, considering my recent restaurant past, I think this is a darn good idea anyway. And I'll go toe-to-toe nutrition-wise with any Chinese place on the planet ...
Chicken skewers
marinate chicken tenders in soy sauce, rice wine vinegar, toasted sesame seeds, ground ginger and some garlic
Thread onto skewers
Grill. Serve with penut sauce (penut butter + sriracha + green onion + oil to smooth out...) or yogurt mixed with green onion and ginger...
1 bag birds-eye frozen oriental style vegetables (defrosted, squeezed dry & pulsed in a food processor) mix in 2 tsp soy sauce, 1 egg, some ginger and garlic and about 1/2 lb firm tofu (very dry)
follow dumpling wrapper instructions for folding pasta around filling
eat with soy, rice wine vinegar, red chili, and green onion sauce
Add some broccoli and maybe a tat-soi salad and you're good to go.

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