Friday night was Chinese Fake-Out at our house. Andy and I are eating low-carb again and eating well! Basically, we can eat veggies, meat and cheeses. To satisfy my Chinese food cravings, I tried a new Egg Drop Soup recipe and our old favorite Moo Shu Chicken (sans noodles.)
This Egg Drop Soup is very quick, easy, and tasty. Two thumbs up! Remember to thicken your soup BEFORE adding the eggs, though, so they get stringy instead of fluffy.
Rachael Ray's Moo Shu Noodles was my first attempt at Chinese-style cooking. I use soy sauce and worcestershire sauce, green onions & cabbage, white mushrooms - nothing fancy. Whole wheat spaghetti works great instead of the fettuccine. Be brave- cook something new this week!