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.
Holiday Recipes
4 days ago
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