March 23, 2009 | Restaurants, Technique
One thing I love, but know is terrible for me, is Chinese takeout food slathered in the sauce. The problem is that they use a ton of oil in both the sauce and the stir fry technique. But recently I discovered that the Red Dragon Chinese restaurant on S. Colorado Blvd. near University Hills offers steamed vegetables with either chicken or shrimp and the sauce – your pick of garlic, brown, white or sweet and sour – served on the side. I find I can use about 1/4 the amount of sauce and still feel satisfied. And even cooks like me who love to stir it up in the kitchen enjoy a good Chinese takeout dinner (egg roll included of course!) once in awhile. Check with your favorite Chinese restaurant to see if they offer a similar option.