Chinese food

D and I made some awesome chinese food last night. He made a szechuan chicken dish and I made more of a garlicy/white sauce chicken dish. The base ingredients for both was sauteed onions, green peppers, carrots, and chicken. I'm not sure all of what he added to his, but I do know there was red pepper flakes, cayenne pepper, chinese hot sauce, soy sauce, and oyster sauce.

For mine, you get a little more info. since...well...I made it. hehe

I sauteed up some thinly sliced onion, green pepper, and short carrot sticks with a little olive oil, soy sauce, oyster sauce, around two heaping tablespoons of minced garlic, and half a packet of beef and broccoli seasoning. I had to add close to a half cup of water (slowly) to thin things out a bit and just let it cook at med.-high heat for five minutes or so, then added the chicken, the other half packet of seasoning, and another heaping tablespoon of minced garlic. I think I added another 1/4 to 1/2 cup of water (again slowly) to keep things from sticking. Reduced the heat then just a little and covered it, stirred once or twice again to make sure nothing stuck.

The result was a garlicy white sauced chicken dish with soft, but crispy veggies. D's dish we put over cooked ramen noodles (unseasoned) and mine we put over white rice and had a side of chow mein noodles on both plates.

It was quite yummy. His was a tad spicy, but I've become quite fond of hot food. Neither of us did any kind of definite measurements on anything, mainly just eyeballed what looked like a good amount of the various spices and whatnot. Adding the water, I used a 1/4 size measuring cup just because it was the handiest one.

I'm glad we've learned how to make decent chinese food since we're really lacking in good eatery places around here...not to mention we made it for probably $3.00 a person at most. Don't know anywhere you could get a big meal for that kind of money.