I love take-out Chinese food, but it doesn’t love me back. Of course, I also love burgers, pizza, jack and coke, French fries, buttered popcorn, steaks, baked potatoes with butter and sour cream, fried chicken and junk food of all kinds that will soon kill me dead. Hungry, yet? Better go and eat something that’s good for you, instead.
How do we control our desire for all the stuff that’s gonna do us in? Good question that might need a family therapist to answer! In the meantime, what do we do about all our problem eating? We surely don’t want to have to go to the medical doctor for ‘lap band’ surgery, right?
But, until then I do have another recipe I’d like to share with you. And, I think it’s pretty good. At least, it will fill you up and likely do you no harm. But, like all Asian food, you might get hungry after about a half an hour or hour or so and want a snack. Maybe, hummus on a rice cake?
How I do my ‘Americanized’ No Chicken Chinese Veggies and Rice recipe…
- I buy a bag of bean sprouts
- Slice up about a cup of cabbage, chop half a cup each of mushrooms, celery and onion
- Add half a cup of broccoli if you like it
- Cup of Bok Choy
- Add handful of snap peas or half a cup of regular frozen green peas and small can of water chestnuts
- Teaspoon of powdered garlic (of course, a clove is better)
- Add a shred of ginger if you like it
- A dash of sesame seed oil gives it that certain Asian flavor and smell
- Add tablespoon of sesame seeds if you like them
- Dice quarter to a half a tub of tofu
- Put all in fry pan and toss frequently as you cook
- Cook on medium heat for about ten to fifteen minutes with lid until done, yet still firm
- Have your brown or basmati rice ready in a large bowl
- Shovel the veggies on top
- Add a half a handful of roasted unsalted organic cashew or peanut pieces
- Soy sauce to taste
- Invite a friend over for dinner
Note- before you change your diet contact your doctor.