So much better than takeout

I have to say, I am particular about my chinese food. I like things just so. Getting Chinese was a regular hobby back when I lived in Massachusetts. Now i haven't picked up takeout in years. It's just not the same here. And I find I can make it better, faster and healthier. This is one of those "who wouldn't want to be vegetarian" meals.



Vegetable Fried Rice

1 Tbsp unsalted butter
1/2 cup portobello mushrooms, julienned
1/2 cup carrots, julienned
3/4 cup onions, julienned
7 oz. baby corn nuggets
3 oz. sliced water chestnuts
2 cups cooked leftover rice
1 Tbsp unsalted butter
1/4 cup spicy kimchi, chopped fine
2 Tbsp crushed garlic
1 Tbsp grated ginger
2 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp sesame oil
1 tsp black vinegar
1 cooked egg, scrambled in butter
2 Tbsp chives, chopped in large pieces

Melt first Tbsp of butter in a nonstick skillet or heavy wok over medium high heat. Saute mushrooms, carrots, onions and baby corn until all of them soften. Add water chestnuts, rice and additional butter. Mix well and increase heat to high. Let cook until crispy on the bottom. Mix and repeat. Add kimchi, garlic, ginger, sauces, oil and vinegar. Mix well and cook for an additional 2 minutes. Mix in egg and chives. Serve immediately.




Wilted Bok Choy Salad

1 Tbsp unsalted butter
2.5 oz. ramen noodles
1/2 cup almonds
4 baby bok choy or 1 large bok choy, chopped then washed and spun dry
1/2 cup black vinegar
1 Tbsp honey
1 tsp toasted sesame oil
1/4 cup soy sauce
1 tsp crushed garlic
1 tsp grated ginger
1 Tbsp sesame seeds

Melt butter over medium high heat and saute noodles and almonds until golden. Turn off heat and add the remaining ingredients. Toss to coat and wilt bok choy. Serve before noodles soften.