I tend to make some Chinese dish at least once a week for a week day meal—this comes from having spent several years in Asia. Wife Jan really likes mapo doufu and it makes frequent appearances on these nights. However, mapo dofu has little in the way of green vegetable matter—beyond some green onion—so I tend to make a vegetable stir fry as a second dish.
Tag Archives: Chinese cuisine
Stir-fries are a popular weekday meal at my house. I try to keep things interesting by mixing up my sauces. From the basic Chinese sauces, you can blend new combinations every time you make a dish.
Daughter Miriam is on a very restricted diet—no onions, garlic, or peppers (not even bell peppers). This has made creating my Sunday feasts a bit of a challenge. After a bit of negotiation, we settled on Chinese steamed chicken and pea sprouts for this week.
Daughter Miriam has been sick recently and is going in for a procedure in a few days. The doctor has put her on a restricted diet—no fiber; no red, orange or purple foods; nothing from the lily family. This cuts out many foods in our normal diet—no brown rice, whole wheat, tomatoes, carrots, onions, garlic, leeks, or any other “stringy” vegetables. How do I create a Sunday dinner that is both satisfying for everyone, but where she can still keep within this diet?
While we lived in China—1988-1990—we would occasionally be invited to a family meal by our Chinese friends. One Chinese New Year, Mrs. Wong made us lion’s head meatballs—with her own family’s recipe. Lion’s head meatball is one of the good luck dishes of Chinese New Year’s. The big round meatball is meant to represents the lion guardian spirit that will protect you through the next year.