Home » Uncategorized » Friday make-in not take-out

Friday make-in not take-out

We don’t have Chinese take out here only pizza. I have tortured my family with years of very bad stir fries and semi-homemade Chinese food before finally figuring out a couple decent recipes. These are a few must haves I keep on hand and with these I can whip up just about anything my family wants : fresh ginger, fresh garlic, soy sauce and cornstarch. Of course there are tons of ingredients that I’m not listing but those are the basics that my recipes use and my family loves. As it get closer to Chinese New Year I will share my recipe for steamed dumplings but for now enjoy my version of make in not take out.

Mama Tso and Tso’s chicken

  • 1 1/2 c chicken broth, reduced-sodium
  • 4 tbsp cornstarch
  • 2 tbsp sugar
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp minced fresh ginger **more to taste
  • 1 tbsp white wine vinegar(rice or red wine vinegar are fine)
  • 2 medium scallions, chopped(optional)
  • 2 medium garlic cloves, minced
  • 1/2 tsp red pepper flakes, or 1 dried chili pepper, minced (optional)
  • 1 1/2 lbs uncooked boneless, skinless chicken thighs cut into 2-inch pieces
  • 2 c cooked brown basmati rice, kept hot


In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar; set aside.

Heat oil in a wok or large skillet over medium-high heat. Add scallions, ginger, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

*************************************************************************************

Dry Fried Green Beans

  • 24 oz of frozen green beans-thawed
  • 2 tbsp olive oil divided
  • 1 tbsp minced ginger
  • 3 tbsp sliced garlic
  • 1/3 cup soy sauce regular or reduced salt


in a heavy skillet heat oil over med high heat add thawed green beans
cook for 10 minutes stirring once in while-the mission here is to cook them
to point that they are crisp but have some browning on them
when you hit that point remove them to a bowl
add the next tbsp of oil to the pan when it is hot add the ginger and garlic cook for 30 seconds
add the soy sauce and turn to coat the garlic ginger mix
add the beans back to the pan turn to coat and serve piping hot

stand back these will cause a stampede


Follow me on social media:

Leave a Comment

Sharing is Caring

Help spread the word. You're awesome for doing it!