The Yum Yum Factor

I don't totally go out of my way to make food healthier, for the most part. We eat butter, lots of olive oil, all the meats and full fat milk and cream always has a place in my kitchen. We try to make sure that the largest slice of pie, in our diet pie chart, comes from whole foods, leaving room for the odd Dorito, Fresca and ramen. As long as we are eating mostly real food, I am pretty happy about what we are stuffing into our bellies. Okay, that said, it doesn't mean that I still don't look for ways to cut down on saturated fats or excessive white carbs like delicious pasta and white basmati rice when I feel like we have been over indulging. One striploin serves all of us, we can get three meals out of one roast chicken and apart from a bit of an ice cream problem, dessert is not something we see in this house very often.  In the grand scheme of things, as long as the flavour is not compromised, I am good with lightening up some of our favourite dishes and this is ...

I was craving chinese green beans with ground pork but I didn't have any ground pork, which was a problem. I also didn't have any dried shrimp or the chinese preserved vegetables that I would need to make them properly and they wouldn't turn out as yummy as the ones we get at Perfect Restaurant anyway so I gave up before I started. What I did have was a big bag of green beans, some deep fried tofu and a big handful of brown mushrooms so it was time to improvise. I wasn't even going to share this one since it was just a quick weeknight dinner born of desperation and  the absolute lack of desire to go outside but it was so delicious that I changed my mind. We ate this over some brown sushi rice with a side of left over chinese bbq pork - clearly we have reached our sodium limit for the week. I guess we can eat greek yogurt with berries and drink pints of green tea until the weekend to try to even things out but, man, it was some tasty business.