Love Chinese takeout? Here’s a quick way to make healthy Chinese at home without all that MSG!
This videoblog is submitted to the Nourishing Gourmet’s Pennywise Platter and Food Renegade’s Fight Back Friday blog carnivals!
Sarah, The Healthy Home Economist
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{ 12 comments… read them below or add one }
Sarah…just wondering..would brown rice be totally wrong for this recipe?
Hi Lisa, brown rice works fine with this recipe!
One of my family staples! When I make a roast chicken I make extra rice and voila clean out the veg from the fridge before farmers market and instant delish chinese!
Jani
Fried rice is a favorite here! I always add some chopped scallions, LOTS of chopped garlic, and minced, fresh ginger. Really, with the eggs and a bit of chicken or shrimp, it is nearly a complete meal. I usually have some kind of tossed, chopped salad to go with it, so we get something raw and fresh, too. Great video!
We LOVE Chinese food and have missed it terribly since our journey began towards real food. However, this is not one of our particular favorites…do you have any more recipes to share or a resource you could recommend for home-made chinese food?
I don't have any ready to post at the moment, but let me see what I can dig up.
ok, What I want to know is: how were you cooking the broccoli?
In butter, of course! With more butter on top when it was cooked.
sarah,
do you soak the white basmati?
karen
Yes, I have not made basmati rice before. How do you prepare it?
Thanks – it looks yummy!
I bring the right amount of filtered water to a boil, add a few tbl of butter and a bit of sea salt, add the right amount of rice and simmer for about 15 minutes.
Could you talk more about your deli meat of choice? I didn’t know there were any that were good, but there must be since you use them!