Weekend Cooking

Living with the parents definitely has it’s perks, namely, built in babysitting.  Another great perk is that my mom loves to cook us dinner.  Needless to say, she’s a great cook since it has been her profession for the last 30 years.

To give her a break, Susan and I cook dinner for the weekends – not a bad deal for us, a 5:2 ratio.  This Sunday, I cooked a few dishes I’ve been cooking and refined many times over since college (the mid 90′s).  Here we have a Chinese food trinity – starting on the left going clockwise: garlic chicken, hot braised string beans, and eggplant.  I’ll leave you with the ingredients:

Garlic Chicken:

  • chicken (duh)
  • garlic (double duh)
  • water chestnut
  • bamboo shoots
  • soy sauce
  • ginger
  • green onions
  • Tuong Ot Toi Viet Nam Chili Garlic Sauce (but of course)
  • sugar
  • salt/pepper

Hot Braised String Beans:

  • String beans (duh)
  • garlic
  • ginger
  • sesame seed oil
  • Tuong Ot Toi Viet Nam Chili Garlic Sauce
  • soy sauce

Saucy Egg Plant:

  • Eggplant (duh)
  • Mr. Yoshida’s Original Gourmet Sauce (I cheated)
  • garlic
  • ginger
  • salt/peper

BTW, no MSG added.
This entry was posted on Sunday, March 1st, 2009 at 7:58 pmand is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

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