With New Years Eve the general consensus as far as traditions go is to order in Chinese food. In years past (4 years ago) I would be one of those individuals jumping on that bandwagon and hauling in some take out. But in the past few years I’ve actually opted on making homemade Chinese food for New Years Eve. Since New Years isn’t one of those holidays/celebrations that I truthfully partake in, I rather stay home, relax, cook and enjoy the coming of a new year with my loved ones in the comfort of my own home.
This years menu I decided on a week prior. I decided to take out a container of my homemade chicken chow mein and decided I’d make a batch of my quick vegetable fried rice, I’d steam up some broccoli and carrots and last minute decided to make some quick boneless pork “spareribs”.
The meal came out perfectly! I had 1 cup of vegetable fried rice (see here), 2/3 cups of chicken chow mein (see here), ¼ oz of chow mein noodles, 2 ounces of boneless “ribs” and a helping of fresh vegetables.
My boneless “spareribs” are actually made from boneless, lean, center cut pork loin chops, cut into strips and tossed with Ah-So sauce, 1 tsp of minced garlic and 1 tsp of Trader Joe’s 21 Seasoning Salute. I baked them off in the oven, then broiled them for a few minutes to crisp them up a tad. I felt they came out perfectly and gave me that flavor I was looking/hoping for.
My entire plate was only 13 points plus values! Far more satisfying and filling when in comparison to what I could’ve gotten from my local Chinese restaurant.