March 5, 2014
Even though much of the country is chilly and still covered in ice and snow, spring is upon us here in central Florida… and the true harbinger of spring is not a songbird, but…
the start of the Epcot Flower & Garden Festival!
And like last year, the festival will not just feature cool topiaries…
and gorgeous flowers…
but, yes Dear Dedicated Readers, food booths!
While we were in the World recently for the Princess Half-Marathon weekend we got to see a little tease of what’s to come.
There will be several favorite dishes from last year returning…
and plenty of new goodies to try (can you say “Pigglylicious Bacon Cupcake with Maple Frosting and Pretzel Crunch”???).
We plan on being in Epcot for the start of the festival…
and will soon bring you a report on the flora, fauna and eats of this year’s festival! Stay tuned!
March 4, 2014
With it being slap in the middle of Mardi Gras season (it’s actually Fat Tuesday as I write this), I thought it the proper time to share a Cajun-influenced dish I stirred up a bit ago – chicken pieces cooked in and smothered with a rich sauce filled with the “trinity” of peppers, celery and onions – in other words (and perhaps more familiarly) a chicken étouffée. Since there’s beads to get and Hurricanes to drink, let’s not waste any time – Let’s Cook!
Smothered Chicken Thighs – Louisiana Style (Chicken Etouffée)
4 Chicken Thighs (bone in, skin on – you can remove skin if you must)
Salt & Black Pepper for the chicken
2 Tbl Canola Oil (or other veggie oil)
4 Tbl (1/4 Cup) Butter
2 Tbl Flour (all-purpose, or whole wheat AP, etc.)
1/2 Red Onion, finely chopped
1 large Celery Stalk (or 2 smaller ones), finely chopped
1/2 Green Bell Pepper, finely chopped
1 large Jalapeno Pepper, (you guessed it) finely chopped (seed if you want for less heat, gloves would be nice for you while chopping this fella…)
1 1/2 – 2 Cups Broth (chicken or vegetable, I’m thinking subbing up to 1/2 cup of dry white wine for part of the broth wouldn’t suck if you want to try)
2 – 3 nice size Plum Tomatoes, diced (seed if you want, I didn’t)
3 Garlic Cloves, crushed
1 Bay Leaf
1 Tsp Dried Thyme (if you happen to have fresh thyme in the house, cut the dried back to 1/2 tsp and throw in a few sprigs of fresh too)
1/4 Tsp (or more if you like) Cayenne Pepper
1 Tsp Salt
1/4 Tsp Ground Black Pepper
Heat the oil in a dutch oven or other heavy pot over medium to med-high heat. Salt and pepper the chicken pieces on both sides and add to the pot.
Brown the chicken well on both sides, maybe 8 – 10 minutes total. Remove the thighs to a plate and set aside.
Reduce the heat to medium – med-low and add the butter. When it melts stir in the flour and mix well.
Stir constantly, adjusting your heat if needed, so the mixture doesn’t scorch. Keep stirring and cooking until it’s a nice medium-brown color – yes kids, we’re making a roux… this should only take a couple of minutes.
Add the onion, bell pepper, celery and jalapeno to the pot. Cook and stir constantly until the veggies begin to soften – two or three minutes or so.
Add about half the broth and stir well all around the bottom to deglaze the browned goodies from the pot.
Add most of the remaining broth (hold back about 1/2 cup in case you want to thin the sauce down a bit later) along with the tomatoes, garlic, bay leaf, thyme, salt and both peppers. Stir it all up well and bring up to a good simmer.
Add the thighs back into the pot…
and adjust heat as needed to maintain a simmer. Pop on the lid and cook for 45 minutes. Stir every so often and turn the thighs over when you feel like it…
Uncover the pot and continue to cook another 15 minutes or so until thickened to your liking (if too thick, thin with the remaining broth). Check for seasoning and add S & P if needed (if you used any fresh thyme, pluck out the sprigs before serving).
Traditionally you’d serve this with a big pile of rice, but it would be killer with mashed spuds too!
Serve with a simple veggie (like the roasted Brussels sprouts shown here) and if you want more heat, some hot sauce or fresh hot pepper as well (yes, that’s a habanero on my plate…).
This is so good, if I do say so myself! But I can’t really take a lot of credit for it, as I based the recipe on one from the good Dr. BBQ, aka Ray Lampe. Ray’s new “Pork Chop” cookbook has a recipe for Pork Chop Etouffée (which is killer in it’s own right), so I subbed in the thighs for the pork, and made a few other minor adjustments for my tastes, and I think it turned out really well. While on the subject, I’ve made four or five recipes from the “Pork Chop” book (one of which I plan to share with you soon), and all have been right on the money! It’s a book worth picking up for any porcine fan.
Trust me, dear Dedicated Readers, this is damn good! Make it… now! Post your results in the comments! Laissez les bon temps rouler!
Back to the kitchen! See you soon!
February 28, 2014
Hello again, Dear Dedicated Readers, several days ago we took our first delayed look at the events of the 2014 Walt Disney World Marathon Weekend in the post “WDW Odds and Ends: 2014 Marathon Weekend Spell-Check Edition“, so now it’s (finally) time to take a little look at some of the dining (and drinking) events from the same weekend…
Despite being in the World for a long weekend, we did relatively little dining out, but what we did do was memorable, so let’s dig in!
Quite a while before the weekend we’d been asked to join several friends in trying out the newly renovated California Grill high atop the Contemporary Resort and of course we jumped at the chance…
Dinner was the night after the 10k, and some of us were still a bit creaky after the race that morning, but a few adult beverages would serve to ease those with a few pains…
Bonnie and I started with one (okay, maybe two…) of the delicious Passion Fruit Margaritas off the cocktail menu while our companions made wine their libation of choice.
As we perused the menu and enjoyed the great company, we also took in our gorgeous surroundings and the fantastic view (there have been plenty of great pics online of the refurbed restaurant, and my photography isn’t going to surpass what’s already been published, so take a look at some nice pics over at the Disney Food Blog).
Bonnie & I decided to share one of the flatbreads and a not-so-everyday-sushi item as our appetizer course.
The BBQ Pork and Apple Flatbread had pieces of coffee-brined pork, and was topped with apple butter, queso fresco, BBQ sauce and julienned pieces of sweet apples for crunch. Nope, it didn’t suck… but as good as it was, our other app choice was, well, flipping amazing…
The Pork Belly Nigri was a roll of bacon and yuzu seasoned rice with a nice piece of cured pork belly sitting on top and all drizzled with a lightly spicy teriyaki sauce… damn…
Other apps around the table included Duck in all its Glory (duck served in several ways: House-made Sausage, Rillettes, Prosciutto, Duck Liver Pâté) and Yuzu-marinated Sashimi…
a beautiful plate of Yellowfin Tuna, Salmon, Hamachi, Snapper with Wasabi Oil.
Entrees included Oak-fired Filet of Beef (served with tomato risotto, marinated baby tomatoes, petite basil and tomato butter)…
Georges Bank Scallops (with French curry spice, squash ravioli and citrus butter)…
while Bonnie and I shared one of huge and delicious sushi rolls: the Spicy Kazan Roll with crab, shrimp, scallops, tuna and fireball sauce. The sushi here isn’t cheap, but it’s pretty darn good!
As always one of the best things about the California Grill is the spectacular view, and during Wishes the lights are dimmed and the music is piped into the restaurant!
While the wife and I were stuffed to the gills, some of our party still had room for dessert…
The food and service on our visit to the California Grill was great, and the refurbished space was gorgeous. Yes, it’s among the more expensive locations on property, so it will remain a “special-event” type of place for most diners, but we’re already looking forward to going again… mmm… pork belly sushi…
Thanks to Alice, Elizabeth, Karen and Marty for some great company on that night! Yes, lucky me, I was the only guy along with five lovely ladies!
The next day Bonnie and I made our way to Epcot (big shock, huh?) and met up with Papa Harry and Mama Ginny. Word had been going around that the highly anticipated Spice Road Table in Morocco was scheduled to make it’s official opening that day so we wanted to check it out.
Much of the 10k route was through Epcot, and it was the day before during that race that some of us got our first look at the Spice Road with the final construction walls down.
So on this Saturday we made our way to World Showcase in the morning and as the rope dropped to allow guests in we, along with several others, hightailed it to the restaurant. As we got near there was a fair amount of activity in the outside seating area which we were facing, so it seemed they were getting ready to receive diners.
The cast members at the restaurant welcomed us and ushered in the first guests with much applause.
We were led in past the gorgeous bar and seated outside by one of the hostesses. She left us with the menus and soon our server (who was great BTW) arrived.
He gave us a complete rundown of the restaurant and the ideas behind the menu – the food items are made from authentic recipes from the ancient Spice Road (see the back page of the menu below for some details on this).
He noted that some of the items may not be to our (or even his) particular tastes, but were authentic to the original recipes and not altered to make them more appealing to American palates (and I’m paraphrasing here – I actually wish I’d taped his discourse as it was quite interesting and informative). He left us to peruse the menu and when he returned we selected our beverages to start…
Bonnie ordered the White Wine Flight…
she thought all were fine, but other than the Ksara Blanc de Blanc (which she graciously allowed me to sample and I quite liked) were nothing special. The flights come in glasses with the Spice Road logo on them and a description of each wine is provided.
I had a Spanish beer while Papa Harry ordered a glass of wine.
Mama Ginny had one of the signature cocktails – the Tangier’s Breeze. When asked how it tasted, she replied “Like something I want to drink for the rest of the day”! I think she liked it…
We ordered our food and enjoyed the beautiful weather, setting and company while we waited for our meal to arrive.
Mama Ginny wasn’t famished, so she selected the Hummus while the rest of us opted for the samplers.
I ordered the Mogador (seafood) Sampler with Mussels Tagine, Salted Cod Croquettes & Fried Calamari.
Bonnie & Harry both chose the meaty Tingis Sampler composed of Moroccan Lamb Sausage, a Harissa Chicken Roll and a Lamb Slider.
Mama Ginny was a bit underwhelmed with the hummus selections – I tried them and even though the plain version wasn’t anything special, I personally liked the tomato version, and the olives and pickles were nice. This would be a good item for a table to share as an “appetiser” to some other small plates.
I’d really been looking forward to trying the Mussels Tagine as I’m a Mussel-Fan, but these didn’t really do it for me…
According to the menu these are prepared with cilantro, garlic, lemon confit and tomato sauce… I’m more used to a steamed or perhaps grilled presentation of these bivalves served in the shell, but these were sans shell and had a more mealy texture like you’d find in a tinned, smoked version. They weren’t bad mind you, but I wasn’t excited by them and doubt I’d order them again.
I was pleasantly surprised by the Salted Cod Croquettes however – I was expecting a stronger flavor from the salt cod, but these fritters were mild and nicely flavored.
The best of the sampler was without a doubt the Fried Calamari. Our waiter said this was by far his favorite item on the entire menu, and these crispy, tender (for calamari) rings and tentacles were delicious! I’ve downed plenty of fried squid in my day, and these were among the best I’ve ever had – I’d return here just for more of these!
The Tingis Sampler was pretty much all a hit. The dense Lamb Sausage came served atop a salad of chopped tomato, red onion and cilantro and was quite good.
The Harissa Chicken Roll (with a side of spicy ketchup) is the same item as usually seen at the Morocco booth during the Food & Wine Festival. Like an egg roll filled with slightly spicy chicken mixture and studded with corn kernels this is a really nice item.
The real winner of the sampler for Miss Bonnie (and I couldn’t argue with her on it’s virtues) was the mini lamb burger (yes, I have an aversion to the term “slider”… keep waiting for that rant Dedicated Readers…). Served on a seeded brioche bun and topped with a tzatziki sauce, this juicy lamb patty was really good… I’d love a full-size version of this!
Despite this being a “small plates” kinda-place, we were all sated after our choices and couldn’t find the room for dessert – our servers favorite was the Chocolate Pyramid, which we saw at a neighboring table, and sometime we’ll return to try it out…
Now for a couple of notes about this place…
You do get served on real plates and with real silverware, the napkins aren’t cloth, but they are very heavy and have the logo nicely printed on them.
When asked if we wanted water, we were brought bottled sparkling water (which of course we were charged for), so be sure to specify you want a glass of ice water unless you want otherwise.
At this time they do not take Tables in Wonderland, but our server indicated “they were looking into it”…
Also for the time being the bar was only for drinks being served at the tables, but our server noted that they hoped to have the bar open for walk-up guests in the fututre.
The restaurant is gorgeous… simply gorgeous…
but the seating areas are fairly small – total capacity looks to be under 100. And I’m sure the outside seats will be in high demand for Illuminations.
There’s been a lot of “compare and contrast” online about this and the Tangerine Cafe, but they are really two different animals and two different experiences. Yes, per “volume of food” this is more expensive, but it’s also a sit-down, even if the servings are “small plates”… I’d give it a try before downplaying it as many seem to have done… we’re looking forward to going back and trying some items we didn’t have on our first visit!
In the attached building is also the gift shop, a section of which is currently devoted to food items.
Spices, coffees, teas, wines and more are available for purchase.
Next door to the gift shop is the Art of Henna…
and at the end of the building opposite the restaurant is a take-out window…
with an assortment of sweets and beverages.
Here ended our visit to Morocco, but we weren’t quite done with Africa…
as we made our way to the village of Harambe in Disney’s Animal Kingdom…
for a visit to the recently re-located Dawa Bar for a few African Margaritas.
With the on-going construction in Harambe due to the new theater being built for the Festival of the Lion King show, the Dawa Bar was moved from it’s original location to the new one a few yards away to the right of the entrance area/podium for the Tusker House restaurant.
The new bar is certainly larger and more open than the previous incarnation – you can even walk all around the back of it if you are so inclined.
There is more seating right at the bar, but there is precious little other seating right now, and we’ll have to see if the former plethora of tables returns after the construction walls come down and the area opens up again.
After a couple of rounds we made our way out of the park, and thus ended our culinary and cocktail highlights of Marathon weekend.
Hope you enjoyed the look back at some eats & drinks… there is more from the World to share with you soon! But for now its back to the kitchen!
February 22, 2014
Magarita of the Month: February National Margarita Day Bonus Edition
Yes, Dear Dedicated Readers, February 22, 2014 is National Margarita Day! So here’s another recipe for this month – this recipe comes from Milagro Tequila, even tho I didn’t have any Milagro on hand when I made the drink, it still turned out pretty well! Let’s not waste time, let’s make a margarita!
Veracruzana Pineapple Margarita
2 oz Reposado Tequila
1 oz Fresh Lime Juice
3/4 oz Agave Nectar
4 Chunks Fresh Pineapple (plus some for garnish if desired)
2 Fresh Basil Leaves (or more if small, plus some for garnish if desired)
Put the pineapple and basil in a shaker and muddle…
until you have a pulpy mess…
Add the rest of the ingredients (except garnish of course) and a good handful of ice and shake until you’re silly…
strain into a glass over fresh ice and garnish as desired. This makes one decent-sized beverage.
Muddle another for a friend and drink up!
This is another good one! The basil is subtle, but there… I’m thinking if you want some spice a piece of fresh jalapeno or habanero added to the muddle would be good…
Enjoy National Margarita Day!
We’re back to the bar, see you soon!
February 19, 2014
Margarita of the Month: February Licor 43 Edition
With one of the great National Holidays fast approaching (you do know that National Margarita Day is this Saturday, February 22nd don’t you???), many tequila suppliers are obviously trying to promote their brands, but not just tequila manufacturers are trying to get on the ‘rita bandwagon…
I got an email from the good folks at Licor 43 along with some recipes using same to celebrate the upcoming Great Day, and when they offered samples for me to try (and share the results with you of course) I gladly accepted (you expected me to turn down alcohol?).
In a few days the samples arrived and Miss Bonnie and I dug in to try it out…
Licor 43 is described as “a Spanish liqueur with citrus and vanilla notes”, and for margarita applications they suggest it can be used in place of the usual orange liqueur (Triple Sec, etc.). We started with a sniff and sip of the stuff straight up and found it to be quite pleasant – the vanilla (at least to my palate) dominates the citrus, but that’s not necessarily a bad thing…
Next we tried (a slightly altered version) of one of their cocktail recipes for National Margarita Day, the “Forty-Thrita”, and here it is:
2 oz Licor 43
2 oz Silver Tequila
6 oz Sour Mix
Lime and/or Orange for garnish if desired
Salt for rim of the glass
Prepare your drinking vessel of choice by moistening the rim with a slice of citrus and dipping in some coarse salt. Throw in a few ice cubes if you want.
Put the Licor 43, tequila and sour mix into a shaker with a bunch of ice and shake away…
Pour into your waiting glass, on the rocks or straight up if you prefer…
garnish as desired and as they say… over the lips and thru the gums…
Mmmm… quite a tasty concoction it was! It definitely has a vanilla flavoring to it that makes it quite unique in the margaritaish drink world. This makes a couple of not-huge drinks.
The original recipe calls for the liquids to be blended with ice and served as a slushy/frozen concoction, and with the flavor of this drink I think this would be really good if you wanted to go the frozen route.
This stuff is certainly worth a try, I think you can find other applications than the one here for sure – we even simply drizzled a little of the Licor 43 over some vanilla ice cream for dessert one night (and no, it didn’t suck)…
Thanks to Licor 43 (and in effort of Full Disclosure, I was given the samples free of charge, but all opinions/comments are strictly mine and objective) for providing the samples and recipes… maybe we’ll see more of this product in future posts…
Okay kids, back to the bar!
February 18, 2014
When I get a new cookbook I tend to read my way through it and use little sticky-notes to mark the recipes that look most interesting and ones that I want to come back to…
About a year ago I got a copy of “Vietnamese Home Cooking” by Charles Phan of San Francisco’s Slanted Door restaurant and it turned out to be one of those cookbooks that in addition to having great-sounding recipes, it also is a “good-reading” cookbook with lots of stories and information. And yes, there were a lot of sticky-notes stuck in this book…
As it turned out, one of the simplest recipes from this book has inspired my version you’ll see here, and it’s a recipe both Bonnie and I come back to over and over, and when you try it I think you may do the same!
So dear Dedicated Readers, let’s head into the kitchen and Let’s Cook!
Bok Choy and Mushrooms
3 Tbl Canola Oil
2 Tsp Minced Garlic
1/2-3/4 Lb Fresh Mushrooms of your choice (I usually use Oyster Mushrooms when I can, and the original recipe calls for baby Shiitake, but I’ve made with Cremeni/Bella with good results as well, so most any type, or a mix, will work)
3/4-1 Lb Baby Bok Choy (or regular size if that’s what you can get your hands on)
2 Tbl Rice Wine (from the Asian market, or Dry Sherry from the grocery/liqueur store works really well too)
2 Tbl Fish Sauce (from the Asian market, or you can find now at many bigger groceries)
1 Tbl Chicken Broth (or veggie broth or water)
First prep your veggies: slice the mushroom caps into two or three pieces depending on the size of the cap – you want nice bite-size pieces. If using a button-type ‘shroom, slice into 1/4″ or so thick pieces.
Separate the baby bok choy into leaves (you can leave the smaller core section whole except for trimming the root end as needed). Cut the the larger outer leaves into a couple of pieces or more – again you want a good bite-size piece. If using regular bok choy cut into pieces one to two inches in length.
Wash the bok choy well to get rid of any dirt/grit, especially at the root end. The pieces don’t have to be perfectly dry as a little bit of water on them will help them to steam when cooking.
Heat your wok over med-high to high heat and add the oil. When its shimmers add the garlic and stir for just a few seconds, then add the mushrooms.
Stir-fry for about a minute until the mushrooms start to get soft.
Add the bok choy and the wine and mix together well.
Add the fish sauce and broth and continue to stir-fry for another couple of minutes until the bok choy is just tender. If not as tender as you’d like, put a lid on the wok and let steam for a bit until done to your liking.
Remover from the heat an put into a serving bowl.
This is perfect with sticky rice to soak up the sauce (I like this a bit “saucy”, and this is a fairly thin sauce, if you want it thicker you can add a bit of cornstarch/water slurry to thicken it up). It makes a really nice side to a simple chicken or fish entree, and I’ve even had it by itself just with rice – all the mushrooms give it a meaty texture (the original recipe calls for a much smaller proportion of mushrooms to bok choy).
Just a few simple ingredients combined in just a few minutes to make a really great dish! I think you’ll like this one!
Back to the kitchen!
February 8, 2014
As a Good Southern Boy, for pretty much every New Years I’ve had black-eyed peas and greens in some form or another for good luck and prosperity in the coming year… I departed a bit from that format this year (and you’ll see one of the New Years Day dishes in an upcoming post), so when Chinese New Year rolled around I figured it sure couldn’t hurt to try some of the traditional Good Luck foodstuffs associated with that holiday…
Over at steamy kitchen the Culinary Goddess Jaden Hair put up a fun post titled “Chinese New Year 2014: What to eat if you want a raise!” enumerating many of the foods eaten during the new year celebration and what type of good fortune they symbolize. Since currently getting a raise is off the table for yours truly, I thought I’d make an old favorite recipe containing long strands of noodles which represent longevity, and that recipe is (as you probably have figured out already) Drunken Noodles.
Despite the name, Drunken Noodles doesn’t contain a drop of booze (unless you happen to be drinking while you’re cooking and spill some in the wok), but the name reputedly comes from how much you have to drink to tame the heat in this pepper-filled dish!
I’ll buy that story, but I could also see it as coming from this being a great “Drunk Food” to be eaten after a long night out on the town – I’m visualizing a Chinese version of Waffle House at 3 AM on a weekend filled with those that may have over-indulged that night trying to soak up the extra alcohol with copious amounts of Asian pasta. I could also believe that this would be a good “Morning After” food with the heat and noodles soothing the pounding head of someone regretting the delayed effects of too much alcohol… whatever the real origin of this dishes’ moniker, it’s one of my favorite spicy recipes!
So now, as always, let’s get into the kitchen and Let’s Cook!
Okay, before we actually get into the kitchen you may need to make a trip to the Asian market (or your favorite virtual equivalent thereof) as a couple of the ingredients below you probably won’t find in your local market, but nothing is too expensive, and I think worth the trip just for this dish alone.
1 14 oz Package 1/4″ Wide Flat Rice Noodles (from the Asian Market, you can use most any other noodle/pasta you have on hand if you really must)
1/4 cup Canola or Peanut Oil
6 – 8 Garlic Cloves, Chopped
2 Tbl (or more if you dare) Chopped Fresh Thai Chilies (about 8-10 Chilies)
3/4 Lb Ground Chicken (or Turkey)
3 Tbl Fish Sauce (from the Asian market, or at most big supermarkets)
3 Tbl Black Soy Sauce (a thick, sweetened soy, yeah, from the Asian Market too…)
3 Tbl Golden Mountain Sauce (a seasoned soy sauce, you probably know by now where to find this…)
2 Tsp Sugar
3 Plum Tomatoes, each cut into 6 or 8 wedges
1/2 – 3/4 Lb Anaheim Chilies, cut into strips (or use any other fairly mild fresh peppers – this time I used a combo of Cubanelle and Hungarian Wax – you can also use bell peppers, but as these are added just at the end of cooking, I prefer as thin-walled pepper as you can find)
1/3 – 1/2 Cup Fresh Thai Basil Leaves (or regular Basil, torn or chopped into pieces if the leaves are large)
Be sure you have all your veg chopped and ready to go. Then stir the fish, black soy and Golden Mountain sauces together in a bowl and add the sugar and stir until it’s dissolved.
Next prepare your noodles – put the rice noodles into a big bowl and cover with boiling water.
You’ll want them just barely tender but firm when bitten as they will cook a bit more when added to the sauce – stir around a couple of times while soaking and start checking them after 7-8 minutes, they may take 10 or more. Drain them when done. If using any other type of pasta, prep appropriately until fairly firm (or whatever the Chinese equivalent of al dente is…).
While the noodles are soaking, heat the oil in a wok or other large pot over med-high.
Add the garlic and Thai chilies and stir-fry about 30 seconds, be careful to keep them moving and don’t burn the garlic.
Add the ground meat and stir around a bit until the meat is broken up into pieces and starting to cook, maybe another minute or so.
Add the sauce ingredients and continue to stir and cook until the meat is done, another 2 or 3 minutes should do.
Add the drained noodles, tomatoes and peppers and mix well.
The noodles will absorb much of the sauce and the peppers will lightly cook as you mix everything together. Transfer to a large serving platter or bowl and sprinkle all over with the basil (if you’re cutting/tearing the basil into smaller pieces, wait until the last second to do this or they can look bruised and turn brown in places, like some in the picture… consider this a lesson to you…).
There are plenty of variations of this dish you can find on the Interwebs, but honestly I like this so much I’ve never tried any others! This is based on a recipe that originally was published in the September 2005 edition of Bon Appetit magazine.
You can certainly play with this as you like: more or less hot fresh chile, add something like Sriracha on individual servings for extra heat, add extra veggies if you like (thin sliced broccoli, bok choy, snow peas, etc.), and yes you can make this a veggie-only dish if you’d like… you can coarsely chop up some mushrooms and cook those in place of the ground meat for a “meaty” texture to the dish…
I really love this recipe – I have to be careful not to stuff myself and make myself sick from eating so much! I hope you give it a try and let everyone know what you think!
Now that I’ve got the long life taken care of with this dish, I guess I better cook up something for some prosperity to get me thru those many upcoming years, so it’s back to the kitchen!
Gung Hay Fat Choy!