Saucy Giveaway

The first meal my husband and I cooked together was a stir-fry. Both he and I were unfamiliar with cooking (he more-so than me, but not by much!), so throwing together some vegetables, chicken, and rice in a sautée pan with sauce was a big deal for us. We proudly took a picture of our meal, and enjoyed it on plastic plates in our pseudo dining room.

Fast forward about three years, and while my cooking has become much more adventurous, every now and then we just need a quality stir-fry in our life. So, when I was contacted about receiving some House of Tsang sauces, I obviously jumped at the offer. I’ve actually used some of their sauces before, and they are good. Last night I made Chicken Sriracha Meatballs using this recipe, and paired it with noodles drenched in House of Tsang’s Padnag Peanut Sauce – it was a perfect compliment to the dish! The company included quite a few other sauces I’m looking forward to trying, as well as a set of awesome chopsticks from this site! Since my husband and I didn’t celebrate Valentine’s Day on Tuesday (well, we went for a run together), we’re planning to do homemade sushi this weekend. These goodies will definitely come in handy!

House of Tsang has so generously offered to send a lucky Foodosaurus Rex reader the same package! What’s included, you ask?:
-House of Tsang® Bangkok Padang Peanut Sauce
-House of Tsang® General Tsao Sauce
-House of Tsang® Ginger Flavored Soy Sauce
-House of Tsang® Sesame Seed Oil
-House of Tsang® Sweet & Sour Stir Fry Sauce
-House of Tsang® Hibachi Grill Sauce Kobe Steak
-Specialty Chopstick Gift Set

To enter the giveaway, simply leave a comment telling me your favorite stir-fry ingredients (I’m partial to some crispy tofu!). For an extra entry, go “like” House of Tsang on Facebook and leave a comment telling me you did so!

You have until Sunday 2/19 at 9pm EST to enter!

Salad with a twist

Since I’ve been all about keeping the kitchen cool the past few weeks with the summer heat, I’ve been trying to come up with healthy (and easy!) dinners that both myself and my fiancé would enjoy throughout the week that require little to no cooking. Enter, the salad.

Last week I made another taco salad, but that still required me to use the oven. Since just a “regular” salad (i.e. on a plate or in a bowl) didn’t seem adventurous enough for dinner, I decided to give lettuce wraps a try. I know they’ve been around for awhile, but aside from ordering them once at Chilis about 10 years ago, I’m pretty clueless when it comes to them. They’re typically labeled as Thai or Chinese, and include chicken, some type of cabbage mixture (with carrots), scallions, and a ginger sesame dressing. At least those were the common ingredients I found when doing some research.

Since I’ve never made them before, and have only had them once, I really didn’t know what to expect. However, I figured it would be nearly impossible to screw up, and I was right! You can really wrap almost anything in lettuce. I remember when the no-carb diet was huge, and everyone was eating their burgers with lettuce “buns” and I thought it was insane and gladly ate theirs in addition to my own bun (swimming will do that to you), but now I see the appeal. Though I’m not planning on wrapping my burgers in lettuce any time soon, I definitely want to try some other variations of this nice twist on a salad! But be prepared – it’s messy!

Unfortunately I had grand plans to make my own ginger sesame dressing, but Wegmans was out of ginger. I was so annoyed, but when I stumbled upon a Bangkok Padang Peanut Sauce in the Asian aisle, all was forgiven. This sauce rocked my socks. It has a light peanut flavor with hints of ginger, rice wine, garlic, and most importantly, it has a nice kick to it! I’m looking forward to using it in other stir-fry styled dishes.

Thai Styled Lettuce Rolls
– Serves 2 very hungry adults –

10 pieces of butter or Boston lettuce, washed (I used Boston)
1/2 bag rainbow cabbage mix (about 6 oz.)
handful of soybean sprouts (make sure to wash them well, no one wants e.Coli!)
2-3 Tbsp Bangkok Padang Peanut Sauce
4 scallion stalks, diced
1/4 cup water chestnuts, roughly chopped
1/4 cup peanuts, chopped in half

1. In a medium bowl, combine cabbage mixture, soy bean sprouts, diced scallion, water chestnuts, and peanuts. Add peanut sauce, using a spoon toss to coat.
2. Add about a Tbsp of the mixture to each individual piece of lettuce. Roll like a miniature burrito (tucking the sides in), and have napkins handy!