This time, it’s cooking healthy. But there’s a catch. The food has to be good, because I’m a picky eater. The food also has to be filling. If I bother to cook or prepare food, I’m not about to go hungry doing so.

It also means being a bit frugal. I’m actually scouting for coupons, checking out grocery deals, and buying the sale products, too.

And I’m learning about Chinese cooking, and how to eat healthy on a Chinese diet. It’s actually going pretty well. I found great recipes for General Tso’s Tofu, which was fantastic. I also tried stir frying and I soon want to try different sauces and mixtures of vegetables and rice. I have a few noodles for this week.

Random comments on this recipe:

This was ABSOLUTELY THE BEST recipe I’ve found on this website so far! I’ve never had the real thing, but DANG!

Next time, I’m doubling the sauce, and adding all the veggies I can get my hands on!

Wow! This is the best recipe from Vegweb I have gotten so far, and I am always impressed with the stuff I find here. I did make some extra sauce, as someone recommended, and I was so glad. That sauce is amazing. I kicked myself for not picking up the shiitake mushrooms I was eyeing at the store, but the snow peas and green pepper were a lovely addition to the recipe. I used SG brown rice for the bottom. Man oh man, this stuff is pure heaven. I could go on for hours…

Photo by Climb3rChick

I completely agree. I made a double sauce one day, without making the tofu, just to top on rice. It was great and lasted in the fridge for about a week. I bought shiitake mushrooms for this recipe and forgot to use them. Maybe next time.

So you may be hearing a lot from me about cooking, the way Chinese and Japanese people eat, healthy food, frugal shopping and more.

One book I’d like to recommend is: Why the Chinese Don’t Count Calories by Lorraine Clissold. It’s a great book with recipes and secrets to how the Chinese eat, and why they are so healthy all the time. It does make a lot of sense to fill up on rice and noodles, eat soup at meals more often, and to center meals around vegetables, not meat. Let the meat flavor the veggies, not the other way around.