Chinga Chinga.

So, since I work pretty much every night I've resorted to making lunch all of the time. It's usually pretty awesome: Wake up at 11, hang out in cuddle fun land for an hour, then hit the stovetop and make some fancy feasts for the girls.

This time I've made some Chinese food. Bobby was the inspiration, apparently he makes some pretty good Chinese food and said I should try it. I got some Pacific Sole fillets about $10/lb. from Whole Foods - they were great. Super thin and a bunch of them come in one pound. Breaded them in a crispy tempura batter, with some spices, and fried them up. The rice is rice I have always liked, Botan - Calrose rice. It's fat to begin with and even plumper when cooked, and its super sticky, perfect for chinese food. After its done put it in the fridge, then in a pan scramble up a couple eggs in oil with some salt n pepper put them aside. No need to clean the pan, nothin wrong with a few crispies. Add some more oil, then add the rice a few table spoons of some soy sauce, spices and the egg. Bam, fried rice!

And on to the good stuff! Veggies. Lots. We've got some red pepper, asparagus, broccoli, zucchini, garlic, carrots, onions, and a ton of cabbage. I sautéed the veggies in oil. Then I added a little bit of butter, spices, schezwan sauce and a few table spoons of soy sauce. I used way less than 1/4 cup of soy sauce in this entire recipe. Soy sauce was a way of keeping salt for a longer time than it would naturally last, it was once very expensive. Therefore don't make it the basis of your chinese dish, its just salt. Simmer for about 15 minutes to get a nice constancy. Ice cold beer. Good lunch. Thanks.