chinese take out
Posted: Sat Mar 29, 2008 4:12 pmwhat do i order at a chinese take out when i am no longer supposed to eat tofu? 
thanks
md
thanks
md
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chinese take out
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Posted: Sat Mar 29, 2008 4:12 pmPosted: Sat Mar 29, 2008 4:54 pmsteamed veggies over rice is an excellent dish, you really don't need any "protein" or meat replacement.
Posted: Mon Mar 31, 2008 10:57 amyep that's what I get, as in a normal chinese restuarant it's the only thing without oil.
Posted: Tue Apr 01, 2008 9:41 amI love the very hot and spicy sauce. I know it contains mostly oil, so I don't get it anymore. Does anyone have a recipe for the sauce that tastes kind of like actual Oriental hot and spicy sauce?
Lynn
Lynn
Posted: Tue Apr 01, 2008 10:47 amLynn,
I'm not sure which is the "hot and spicy" sauce, but I make a sauce that's similar to what my restaurant calls "hot garlic brown sauce" ... you can spice it up more if you want ... this is a loose recipe, I change it every time I make it.
Chinese Hot Garlic Sauce
Serve on cabbage salad, or over steamed rice, and veggies.
You could substitute honey for the brown sugar, or agave nectar and of course adjust the pepper flakes to taste. This doesn't taste tooo spicy when you dip your finger in, but increases in heat when it's spread over your lunch. Mmmmmm, spicy!
Ingredients
1/2 cup soy sauce
1/4 cup water
6 clove garlic clove(s)
1 tsp crushed red pepper flakes
1/4 cup dark brown sugar
1 Tbsp cornstarch
1 Tbsp rice wine vinegar
1-2 drops sesame oil
1/4 tsp black pepper
Instructions
Mince Garlic. Combine with other ingredients. Bring to a boil, stirring constantly, until thickened.
Garnish with sliced green onions if desired. Makes 1 cup total;
I'm not sure which is the "hot and spicy" sauce, but I make a sauce that's similar to what my restaurant calls "hot garlic brown sauce" ... you can spice it up more if you want ... this is a loose recipe, I change it every time I make it.
Chinese Hot Garlic Sauce
Serve on cabbage salad, or over steamed rice, and veggies.
You could substitute honey for the brown sugar, or agave nectar and of course adjust the pepper flakes to taste. This doesn't taste tooo spicy when you dip your finger in, but increases in heat when it's spread over your lunch.
Mmmmmm, spicy!
Ingredients
1/2 cup soy sauce
1/4 cup water
6 clove garlic clove(s)
1 tsp crushed red pepper flakes
1/4 cup dark brown sugar
1 Tbsp cornstarch
1 Tbsp rice wine vinegar
1-2 drops sesame oil
1/4 tsp black pepper
Instructions
Mince Garlic. Combine with other ingredients. Bring to a boil, stirring constantly, until thickened.
Garnish with sliced green onions if desired. Makes 1 cup total;
Posted: Tue Apr 01, 2008 12:15 pmThanks Kim,
Can't wait to give it a try!
Can't wait to give it a try!
Posted: Thu Apr 03, 2008 1:43 pmoooo boy that'll make you grab a kleenex.
There is also a pickled red peppers, called garlic chili peppers and I just mix thoughs with my soy sauce and a bit of water. It isn't thick, but the taste is there. I bet if I wanted I could thicken it up too.
There is also a pickled red peppers, called garlic chili peppers and I just mix thoughs with my soy sauce and a bit of water. It isn't thick, but the taste is there. I bet if I wanted I could thicken it up too.