Ugly duckling, but oh so good.
There are recipes that my sister and I have been making for a couple of decades maybe even three decades. Isn’t that a long time to use the same recipe. As they say, if it ain’t broke, don’t fix it.
I’ve been saying I want to make more Chinese (Asian I guess is politically correct) food and this is a recipe that’s been in our collection for so long, we don’t even know where it came from.
Not the cutest kid on the block by far, but it is so tasty you will go back for another one and then maybe even one or two more and the sauce that you pour over it is just the right touch.
While visiting my sister a while back we were iced in for several days and all we did was make tamales and cook. One night we (she) made our Shrimp Foo Yung recipe and I remembered just how good it was and scold myself for not making it more often.
Hope you like this. It is delicious served with my Beef and Pea Pods (her recipe too) or my Chinese Fried Rice or if you have a hankering for some Asian style ribs, this would be a wonderful side dish.
My sister and I both want to try making these using egg rings so the end result will be a perfectly round circle of goodness. When I do, I will repost picture of what they look like.
BLAST FROM THE PAST: Zucchini Pasta with Pine Nuts is a pretty carb friendly dish. It only has a tiny bit of whole wheat pasta and the remaining “pasta” is made from zucchini. Since I posted this 1/12 I’ve had almost 2000 views of the recipe. (Someone’s looking.)