I love Chinese food, both the American and authentic variety. Unfortunately, what I don’t love about it is mystery meat, extreme sugar contents, MSG and tendency to use peanut oil. As a transplanted American in Canada, I’m also kind of put off by these giant orbs of dough that they call “sweet & sour” chicken and serve with a sauce so neon red I’m afraid to turn off the lights because I might discover that it glows in the dark.
So Chinese food has largely disappeared from my diet. Every now and again, though, I find myself really Jonesing for some, and so my control-freak self learned how to make my own. No peanuts, no dairy, no preservatives, no MSG, no toxic substances, no GMOs, no questions about whether the neighborhood cat is missing. . . CONTINUE READING