Chinese veggies
This may be too simple and flexible to even count as a recipe, but I like it better than some take-out, and it has MUCH less sodium. Just about everything but the veggies is optional or can be adjusted "to taste."
(Note: Check labels carefully. Most brands of veggies and sauce have lots of sodium, but a few don't.)
Ingredients:
1 can Chinese vegetables, low sodium, drained. (I use Kame stir-fry blend. I think Geisha might have some too.)
Approx 1 tbsp low sodium sweet-and-sour or duck sauce. (I use Hickory Farms Sweet + Sour)
About a clove's worth of minced or crushed garlic.
Drizzle of red pepper oil. (I'm always shocked at how spicy it is and swear to use less next time.)
For a heartier version, add leftover chicken. It's also awesome with pineapple.
Put all ingredients in a microwave-safe bowl. Stir. Heat. Eat.
Experiment! I just tried adding a crystal of crushed candied ginger, and it was good. I've also added a splash of vinegar when I thought it was too sweet.
(Note: Check labels carefully. Most brands of veggies and sauce have lots of sodium, but a few don't.)
Ingredients:
1 can Chinese vegetables, low sodium, drained. (I use Kame stir-fry blend. I think Geisha might have some too.)
Approx 1 tbsp low sodium sweet-and-sour or duck sauce. (I use Hickory Farms Sweet + Sour)
About a clove's worth of minced or crushed garlic.
Drizzle of red pepper oil. (I'm always shocked at how spicy it is and swear to use less next time.)
For a heartier version, add leftover chicken. It's also awesome with pineapple.
Put all ingredients in a microwave-safe bowl. Stir. Heat. Eat.
Experiment! I just tried adding a crystal of crushed candied ginger, and it was good. I've also added a splash of vinegar when I thought it was too sweet.