Video: Healthy Chinese at Home

by Sarah Main Courses, VideosComments: 13

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

Comments (13)

  • Pingback: What? White Rice Better Than Brown? | make eat simple

  • Becky

    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!

    May 15th, 2013 8:57 pm Reply
  • Sarah, the Healthy Home Economist

    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.

    July 21st, 2010 12:30 pm Reply
  • Anonymous

    Yes, I have not made basmati rice before. How do you prepare it?
    Thanks – it looks yummy!

    July 21st, 2010 3:24 am Reply
  • karen


    do you soak the white basmati?

    July 14th, 2010 7:22 pm Reply
  • Sarah, the Healthy Home Economist

    In butter, of course! With more butter on top when it was cooked.

    July 10th, 2010 12:34 pm Reply
  • Paul, The Uber Noob

    ok, What I want to know is: how were you cooking the broccoli?

    July 10th, 2010 2:41 am Reply
  • Sarah, the Healthy Home Economist

    I don't have any ready to post at the moment, but let me see what I can dig up.

    July 9th, 2010 10:20 pm Reply
  • The Walkers

    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?

    July 9th, 2010 9:11 pm Reply
  • Farmgirl Cyn

    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!

    July 8th, 2010 2:29 pm Reply
  • janiteeter

    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!



    July 8th, 2010 2:11 pm Reply
  • Sarah, the Healthy Home Economist

    Hi Lisa, brown rice works fine with this recipe!

    July 8th, 2010 1:01 pm Reply
  • Lisa Wallen Logsdon

    Sarah…just wondering..would brown rice be totally wrong for this recipe?

    July 8th, 2010 12:45 pm Reply

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