I’ve spent the last couple years doing a lot of research on home cooking, and I’ve finally decided to give it a go.
I’ve read a lot about what makes a good meal, and it’s definitely something that needs to be mastered, but I’ve also learned a lot through experience and trial and error.
I’m starting this series of articles to show you how to make great meals at home with the simple tools that you need.
I’ll start with a basic recipe for the traditional Chinese takeout meal, which you can make in the microwave for about 30 minutes.
You can also make it in the oven for an hour or so, and then cook it on a high-speed skillet to finish it off.
Here are the ingredients: 1.5 cups chopped scallions (about 3 ounces) 1 tablespoon garlic salt (or to taste) 1 teaspoon freshly ground black pepper (or 1 tablespoon ground coriander) 1 medium red bell pepper, diced 1 medium yellow bell pepper (about 2 ounces) 3 cloves garlic, minced 1 tablespoon vegetable oil 1 teaspoon soy sauce (or lemon juice) 1/4 teaspoon cayenne pepper 1 teaspoon chili powder (or more to taste; I used about 1 teaspoon each) 1.
Boil scallons in a pot over medium heat for about 2 minutes, stirring occasionally.
Once they’ve softened, remove from heat.
Place the scallops in a large bowl, and season with salt and pepper.
In a medium saucepan over medium-high heat, add garlic salt and the remaining ingredients.
Bring to a boil, and add scallop mixture to the pot.
Cover, and simmer for 10 minutes.
In another large bowl combine the sauce, cayanne pepper, and chili powder, then toss with the scallion mixture.
Simmer uncovered, covered, for another 10 minutes or so.
Transfer scallot mixture to a food processor, and pulse until the mixture is well mixed.
Add soy sauce, chili powder and cayennes pepper to the sauce.
Blend until smooth, about 3 minutes.
The Chinese take-out meal is called “chicken nuggets,” but I’m not sure what that means, since that’s not the traditional name for them.
To get the flavor of the vegetables and spices, you’ll want to cook them for about 10 minutes, then add them to the skillet with the onions and carrots, and stir until they’re all incorporated.
The recipe I’m sharing is adapted from “Foodie’s Cookbook,” by Linda Hu, available from Amazon.com.
I didn’t get the Chinese takeouts recipe from my local Chinese grocery store, but the ingredients were listed in my local grocery’s catalog, and my local store didn’t carry it either.
I decided to take the recipe from a local Chinese supermarket, and to use the ingredients at my own house, since I wanted to have an easier recipe.
The chili powder can be found at many health food stores, or you can get it online.
I used 1/2 teaspoon each of cayene pepper and chili pepper powder.
The rest of the ingredients are from Trader Joe’s.
The vegetables are a bit tricky to chop into small pieces.
You’ll want about 1/3 to 1/8 cup of each.
For a good texture, the chili powder helps with this.
The green onions are great for garnishing the soup, but they’re not essential.
If you want to, you can add a few slices of celery to the soup if you like.
The red bell peppers can be cooked in the pressure cooker for a few minutes, or frozen.
You may want to chop the green onions and garlic a bit.
Nutrition Facts The Real Foods Kitchen: The Real Kitchen for Home and Garden Cooking (aka the Chinese Takeout Meal) Amount Per Serving (1 serving) Calories 273 Calories from Fat 45 % Daily Value* Total Fat 4g 6% Sodium 14mg 1% Potassium 930mg 26% Total Carbohydrates 24g 10% Dietary Fiber 3g 12% Sugars 11g Protein 17g 34% Vitamin A 1.4% Vitamin C 0.4-1.7% Calcium 1.2% Iron 9.4%-11.9% * Percent Daily Values are based on a 2000 calorie diet.