I had seconds. I saw this video on Yeung Man Cooking for rice and black beans, Chinese style, and I was intrigued because I've never had such a thing. I had most of the ingredients, or at least suitable substitutions for the ingredients, with the exception of the doubanjiang. Now I have a jar of that, so more Szechuan-style recipes may be in my future. My changes to the original recipe: I used jalapenos instead of the fresno pepper, I used regular soy sauce instead of the dark soy sauce, and I used avocado oil plus a but of chili crisp instead of chili oil. I may get some chili oil in the future, because I imagine that that would give it a different flavor. I added a splash of chinese cooking wine because I felt like it needed a tiny bit of sweetness and acidity, which I think was a good move. I also doubled the recipe, more or less. The Recipe: 4 cloves garlic, minced 1 inch ginger, chopped 1 large onion, chopped 2 jalapeno peppers or fresno peppers, seeds removed and mince...
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.