One of the really great parts of Chinese cooking is that many of the dishes don’t require much meat. Often 50-100g in a dish.
This is great for health and the budget, but it does mean that you can often struggle to finish the meat that you buy.
So I still had (and still do) have some pork left, so I decided to cook the regular classic Dan Dan noodles tonight:
And we had some left over Chilli Oil from the Radish dish, so we used it with baby cucumbers to make a Cucumber Chilli Oil Salad:
And my partner wanted more veggies, so I stir fried some Bok Choy with a basic Corn Starch thickening paste:
And of course, a picture of me gloating over my creations! 🙂