One of my favorite cuisines as always been Chinese. Over the years for
a few reasons my choice of Chinese dish as changed. I used to purchase the meal at Chinese fast food type restaurants especially when I worked in
downtown Chicago; it was a great lunchtime option with so many
different dishes to choice from. My parents used to get it from the local Chinese takeaway in England where I grew up. Sweet and sour chicken over white or egg fried
rice was my go-to meal followed by either orange or teriyaki chicken. That
changed when I decided to become a vegetarian. The Chinese meals I would pick
up changed to tofu and vegetable served with rice. Thinking back, I am not sure
what cooking base the Chinese restaurants
used. I found out having asked at one, that Panda Express (the
Starbucks of American Chinese cuisine) cooks everything with a chicken broth
including their veggie egg rolls. They
have no vegetarian items. I have taken to creating my
own style of Chinese cooking at home when my wife is working a closing shift.
She has never really liked Chinese food besides Panda Express when we did eat meat, so
it is my home alone treat. It is not fancy and very much like a stir-fry;
variety of vegetables depending on what is in the house, a protein such as
tofu, a store purchased sauce all stir fried in a pan then served over
white rice. One day I would love to create a sweet and sour tofu dish similar to my old dish if I can recreate the texture but in a veggie style.
The basic ingredients from my latest cooking of my version of Chinese food.
Vegetables:
Peas, sweet corn, edamame, bamboo shoots. Not shown are mushrooms and red bell pepper
Protein: Quorn a mycoprotein (similar to tofu)
Sauce: Sweet and sour (store purchase)
Rice: White (instant variety)
Ready to eat and leftovers for work lunchtime later in the week
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