Just when you thought Chinese food was off-limits…
Proof as to why I am a better cook than baker. Cooking comes a lot more naturally for me–I am more at ease in finding my way around my spice rack than I ever am at baking a cake. There’s something so relaxing to me about chopping up vegetables, mincing garlic and figuring out which flavors I am missing in my dish. You could say cooking is a way for me to put my thoughts in a more clearer state of mind.
I do a lot of baking on Fork & Beans because I have always been afraid of it. You can read about my fears here. Some of you might be asking yourselves why someone would spend so much time with their fears. Don’t ask me why, it’s just what I do. Though my baking fears have subsided througout the past year and a half when I first started, it still exhausts me at times. Emotionally and physically.
This recipe will make you put your rolling pins away and get out your skillet! Make your way over to Vegan Richa’s for today’s GUEST POST to get this insanely good meatless, gluten, egg, and dairy-free take on one of my favorite Chinese food dishes. You will not be disappointed.