Take Out…Sort Of

 

If at first you don't succeed, try Chinese.

…and it need not be authentic.

But it can make veggies really appealing :). And it's pretty quick -20 minutes start to table – I prepped, picked up, cooked, dropped off children at multiple activities all the while. Ah spring!

I call it lo mein, and to all intents and purposes it is. Except I use linguine and whatever vegetables I have. Edamame would have been nice too, for protein, but that didn't happen.

Feel free to mix & match from your own fridge – this is just a guideline.

Ingredients

10-12 oz linguine or rice noodle, cooked according to package instruction

1/2 onion, chopped

1 bell pepper, chopped

1 cup-ish leftover broccoli, cut up, or fresh, steamed 2 minutes microwave

Handful of snow peas, cut up

2-3 cloves garlic, chopped fine

Maybe an inch of ginger, chopped fine, optional

4 scallions, trimmed & sliced

1-2 shredded carrot

2-3 tablespoons soy sauce

1/2 teaspoon sugar

Dash of sesame oil, optional

Veggie oil

 

Combine soy sauce with sugar & sesame oil. Set aside. Cook pasta. Heat large skillet or wok (coming on Martha's day (!) I think) over medium heat. Add 1 tablespoon oil. Briefly cook garlic & ginger. Then add onion cooking 2-3 minutes, bell pepper, scallion whites, snow peas. Cook 1-2 minutes. Add carrot & broccoli. Toss. Add another tablespoon of oil if necessary. Toss with pasta. Add sauce. Adjust soy if necessary and mix in scallion greens. Serve.

Asian hot sauce tastes great with this dish! Make it weight watchers friendly – more pasta, less pasta!!

Eat, enjoy watching kids finish vegetables – B

 

Chinese Takeout, Without the Takeout

I'll keep it short. Super busy day? Want Chinese? Skip the calories of takeout and make this super healthy rendition of sesame chicken. It's a Martha recipe I have been feeding the kids for years. We're a mostly brown rice family, but white works as well. I even splurge on skinless, boneless white meat (sometimes). Start the rice first and make extra for a stir fried rice later in the week. (Click here for recipe)

On the QT – I always double down on the sauce. Don't tell the food police.

If you want to pair the dinner with a no guilt dessert, brush pineapple slices with veg oil and honey, dust with cinnamon and grill (or broil).

Dinner, done – B

 

 

Wanton Wonton Soup

 

..as in I threw my usual weekday caution of time to the wind. It never ceases to amaze me how slowly I assemble wontons. And I'm not exactly showcasing form over function. Chefs in China study dumpling making for years. I can't compete, basically because I can't pleat. No matter, these wontons taste terrific. I use my friend Nancy McDermott's Quick & Easy Chinese as a benchmark for the dumplings.

For the broth, I lightened my mom's chicken soup with a little water, added a couple slices of ginger, a little soy sauce, salt and shredded cabbage (one head of savoy lasted 2 weeks and supported at least half a dozen dishes! Go folate & vitamin C!).

Filling

1 lb ground pork

2 teaspoons finely chopped ginger

4 scallions chopped

1 tablespoon soy sauce

1/4 cup shredded Savoy cabbage

1 teaspoon s

1/2 teaspoon sugar

I could only find square dumpling wrappers so I place the filling in the middle and bring two opposite corners together to make a triangle. Then I bend the two furthest corners to the middle of their straight line so they touch. Water makes wonton wrappers stick like glue – use it on all the edges.

Note: Nancy's recipe calls for spinach – I subbed cabbage. It also calls for sesame oil and I'm out. Last note-her dumplings are potstickers, notable for getting a crust in a fry pan and using steam to finish them. Fabulous alternative to floating them in soup.

Enjoy–B