Sunday, December 28, 2014

Crazy Breakfasts from Leftover Chinese

We love Chinese food.  Actually, I haven't yet met an Asian food that I didn't like.  We get take-out Chinese about twice a month.  I know I can make Chinese myself; and I do.  But, some days I work so many hours in the day that I need someone else to do the cooking.

This week, I had a shrimp lo mein dish for my dinner.  As my mother used to say "my eyes were bigger than my stomach."  I ordered a large quart of it and couldn't finish it.  So, the next day I mixed the lo mein with eggs and made a frittata and the following day, I made a dressing and ate some of it as a noodle salad.

Here is my Asian/Chinese Vinaigrette:

2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine Vinegar
1 Teaspoon Toasted Sesame Oil
1 Teaspoon Raw Sugar or Honey
1 Teaspoon Freshly Grated Ginger
1 Teaspoon Freshly Grated Garlic
1/4 Cup Canola Oil

This amount is good for a large salad.  Double or triple the quantities and keep it in the refrigerator for about a week.