I made Mongolian beef and a Chinese cucumber salad*. Served with brown rice**. I have made the Mongolian beef before, but followed my own suggestions for tweaking it and they worked well. That was one satisfying, yummy meal.
*Thank you for that recipe recommendation GG. Stirling was surprised that he liked it. Now, it will be worth getting that black Chinese vinegar. I assume it will make it even better.
**Thank you blissful for the directions for the "pasta method" of cooking brown rice. We did find that there was less of the distinctly basmati flavour in the rice cooked this way. That actually simplifies my life. I can cook it this way for East Asian dishes, where basmati might be a little too flavourful.
*Thank you for that recipe recommendation GG. Stirling was surprised that he liked it. Now, it will be worth getting that black Chinese vinegar. I assume it will make it even better.
**Thank you blissful for the directions for the "pasta method" of cooking brown rice. We did find that there was less of the distinctly basmati flavour in the rice cooked this way. That actually simplifies my life. I can cook it this way for East Asian dishes, where basmati might be a little too flavourful.
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