February 10, 2012

Chinese Take-In

Sometimes, you just want Chinese food.  And sometimes, you're in a new place with little in the way of food options, and there's just no where good to go.  Therefore, tonight was Chinese Take-In.  I don't know why I hadn't thought of this earlier, making my own.  It's brilliant.  Just as delicious, cheaper, and nearly as easy.  Plus, it's kinda fun!

I wanted to surprise The Husband tonight.  Things have been pretty hectic the past few weeks and it's been difficult for me to cook more than spaghetti, so we've been eating out a lot.  This was our first evening home in several days, so it deserved something special.  Now, I think these will be regulars in our home!

Our Chinese Take-In consisted of the following:  Egg drop soup, lo mein, beef and broccoli, and kung pao beef.  I like egg drop soup a lot, but The Husband prefers wonton.  Egg drop was easier though, so that won out tonight.  We both love lo mein.  He usually gets something like beef and broccoli (or orange chicken, that will be a later dinner!) and I prefer spicier options, so I made both beef entrees.  As it turned out, he actually preferred the kung pao!

Given that my knowledge about cooking chinese food is... limited, I had some help with dinner tonight.  The recipes I modified, I posted here along with a link to the original.  Those I did not modify just get linked!

Egg Drop Soup

Lo Mein

Beef and Broccoli


1/2 lb stir fry beef, cut into strips
1 large head of broccoli crowns, sliced

1/2 t baking soda
1 t sugar
1 T soy sauce
2 T peanut oil
1 T sherry
1 t ginger

1/2 c soy sauce
2 T teriyaki sauce
3 clove garlic, minced
1 t cornstarch
2 T sherry

3 T vegetable oil

Whisk together the marinade.  Toss the beef in the marinade.  Cover and refrigerate for at least one hour.  Turn once, halfway through.

Mix together sauce.

Heat 2 T of oil in a wok.  Saute broccoli 2 minutes.  Remove from wok and set aside.  Add 1 T of oil to wok.  Saute meat and 1/2 of sauce for 4 minutes.  Add broccoli and the rest of the sauce.  Cook two more minutes.

Kung Pao Beef


1/2 lb stir fry beef, cut into strips

1/4 c teriyaki sauce
1 T cornstarch
1/2 t ancho chili powder
1/2 t cayenne
1/2 t ginger

1 T peanut oil

2 scallions, sliced.

Mix together the sauce.  Toss the beef in the sauce.  Cover and refrigerate at least an hour, turning once.  Heat oil in wok.  Add steak and cook 4-5 minutes.  Sprinkle with scallions.

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