When I was in law school, there was a little Chinese place near the law school where I would sometimes go for lunch and I always had the tomato and egg stir-fry. It was such a simple combination, just eggs, tomatoes and scallions, but it was so delicious. I tried to recreate it by stir-frying some tomatoes and scallions, then scrambling in some eggs and adding a bit of soy sauce. It wasn’t the same.
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Spring Vegetable Ragu with Sorrel
This dish makes use of delicately flavored spring vegetables and bright sorrel and is a perfect compliment to a rich and buttery fish like halibut or salmon or even a poached egg. If I could get my hands on some nice meaty morel mushrooms, they would be great on top of this as well.
Lighter Sesame Chicken
I love sesame chicken with broccoli, but the take-out version is fried and loaded with fat and calories. This recipe is a modification of a great recipe that I found on Woks of Life (which is a great cooking blog BTW). The chicken is baked instead of fried, and the results are incredible. I’ve added lots of fresh broccoli to up the veggie quotient. Serve with brown or white jasmine rice and you have a healthy meal.
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