Chinese food is a big love here in the Mrs Happy Homemaker house. When we have it in front of us, we eat it like candy. We have certainly done the the Chinese take-out option several times, but I really love to make it at the house. Even though the take-out stuff tastes pretty good, I always wonder what all is in it (as I do with most restaurants these days).
Chinese food really isn't that hard to make yourself. Some of it can be time consuming, but not difficult to do at all. I am going to share with you our favorite Chinese meal in a 3 part series. It consists of Egg Drop Soup, Sweet 'n Sour Pork, & Fried Rice. And, don't even think about setting those soy sauce bottles on the table when serving this meal. You will NOT need it! This meal packs so much flavor - you won't want to put anything additional on it!
I am going to start off the 3 part series with the easiest of all 3 dishes - the Egg Drop Soup. It is SO simple, that you may just find yourself making this for a quick lunch by itself. My oldest child can not stand eggs, and even she loves this soup.
You will need:
- 4 cups of water
- 4 cubes chicken bouillon
- 2 eggs, lightly beaten
- 1 tablespoon Italian seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 heaping tablespoon cornstarch
- green onions, chopped
Gradually stir the lightly beaten eggs into the soup.
Remove about a half cup of the soup, & stir in the cornstarch until their are no lumps. Return it to the pan. Add in about a half cup of chopped green onions, and boil until the soup thickens a little.
Garnish with more green onions, if you want to. I love my green onions...so I have to put more in mine!
Egg Drop Soup
Ingredients:
- 4 cups of water
- 4 cubes chicken bouillon
- 2 eggs, lightly beaten
- 1 tablespoon Italian seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 heaping tablespoon cornstarch
- green onions, chopped
In a medium saucepan, combine the water, bouillon, Italian seasoning, onion powder, & garlic powder. Bring to a boil.
Gradually stir the lightly beaten eggs into the soup.
Remove about a half cup of the soup, & stir in the cornstarch until their are no lumps. Return it to the pan. Add in about a half cup of chopped green onions, and boil until the soup thickens a little.
Garnish with more green onions
