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.
Tag Archives: stir-fry
Another of my leftovers lunch recipes for one. I had about an ounce of teriyaki salmon left over from the night before, as well as some cold Japanese rice. This is a common Japanese leftovers dish, but I did not look any of them up. I just threw together what seemed reasonable to me. To go with my rice, I decided to make some teriyaki chicken wings and I threw in some Japanese pickled cucumber as my salad.
It is a constant struggle to keep week day meals interesting. My mother, Claudia, was a strict budgeter; with 5 kids to feed she had to be. However, the result of this budgeting was that frequently you could tell what day it was by what was on the table. I had the same problem when I worked off shore, “If it is Tuesday it must be T-bone steaks.” No matter how good the food is, it gets boring if it is predictable.
Jan and Eilene are still in England So I am still cooking for one. I got tired of tongue so I froze the last of it. If you ever make tongue make sure there are enough people to eat three pounds of meat in a meal or two.
Lettuce cups are very much in keeping with a Ketogenic diet, high protein and leafy greens. The problem with the original recipe is the Hoisin and sweet chili sauces, both of which have added sugar. Hoisin sauce is mostly bean paste with sugar and Chinese Five Spice added. I will make a keto hoisin sauce by leaving the sugar out. I will replace the sweetened chili sauce with a sugar free chili garlic sauce.
Tonight’s dinner was jiaozi (gee-aw-za, dumplings). This was a weekday meal so I did not make them myself. Jiapzi making is a major operation. The rolling out of dozens of little bits of dough becomes a social activity for a gathering (it is not really possible to make just a few jiaozi). To the Chinese, it is very similar to Mexicans and Christmas tamales, an activity that brings people together. For an everyday meal the Chinese cook will run down to the corner, where a jiaozi seller has parked their bicycles truck, and pick up enough for their meal.
Jan has put up with my meat eating for 35 years now (30 of them in the married state as of this month). She considers herself a born again carnivore, but she still misses being a vegetarian. Since she let me have lamb on Easter, I planned on a tofu stir fry for dinner tonight. Eilene, however, had some friend over and so I had to add some things to what I was planning to make to have enough for two adults and three hungry teen-aged girls. They must have liked it because they cleaned it down to the last noodle and scrap of vegetable.
[no picture, it disappeared too fast]
I needed a vegetable side dish to go with my twice-cooked pork. I wanted something with spice, color and crunch. I had some daikon radish, red bell pepper and green onions left over from another meal that would add the color. I only needed some chili garlic sauce to add the spice and some giant bamboo for the crunch.