steve and i were stuffed for hours after our lunch at loving hut, but sure enough we were hungry again come 9:00pm later that night. still in an
asian mood after my amazing lunchtime noodle soup, i decided to make a light
chinese vegetable meal.
restaurant style chinese greens (recipe available at
rasa malaysia)
i absolutely love baby
bok choy, and
chinese greens in general, and had luckily picked up a bag earlier in the week from my local farmer's market. i replaced the oyster sauce with
lee kum kee brand vegetarian sir fry sauce and the sugar with agave nectar. the results....perfect restaurant style baby
bok choy....light, healthy and delicious!!
mark bittman's soy broth (recipe available at
the wednesday chef)
soy sauce, rice wine
vinegar, ketchup and sesame oil...not the most traditional
ingredients, but easy enough. i
made 1/4 of the recipe and poured a bit over some
thai vegetarian (and vegan!!)
gyoza from trader
joe's. i love these dumplings!!! they are
sooo good,
convenient and are great party snacks served with soy sauce and chili oil. the broth...well it wasn't bad. if
chinese hot and sour soup is your cup of tea,
i'm sure you'll love it. it just didn't do it for me.
