Chinese Food: inexpensive, nutritious, delicious... and fun!

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I've been living—and living well — for the past ten months on Chinese food (CF) and the trip has been so successful that I'd like to spread the word to others.

There are four big reasons why I've become a CF freak: [1] It's inexpensive (I live on $10 to $25 per month depending upon how extravagant I become); [2] It's nutritious and excellent for weightwatchers (I trimmed off 20 lbs. in two months and I've never felt better): [3] CF tastes good (a great deal of the emphasis in Chinese cooking is upon flavor, texture and eye appeal; [4] It's a real trip just preparing the meals.

When I say that I live well on $10 per month, I want to make it clear that that figure applies only to the ingredients and utensils used in preparing my CF and does not include utilities, rent or any other non-food household items. Nevertheless, $10 per month amounts to a substantial saving when compared to the monthly $40 or $50 I was spending on food prior to getting into Chinese food.

I should also point out that my eating habits were radically altered when I got into CF. I went from eating two large meals per day to eating one CF meal a day. That's very radical. I found, however, that I could eat all I wanted at this meal and—after the first week or so—I did not become hungry during the rest of the day. I supplement this diet with natural multiple vitamins in hopes of catching anything that I might otherwise miss and I find my current level of food intake quite satisfactory.

If you're unable to live with one big meal a day (it does go contrary to the old claim about "three squares"), there are many delicious Chinese soup recipes and other snacks which are easy to prepare and which will not significantly increase your food bill.

I knew nothing about Chinese cooking before I made my switch and, therefore, believe that anybody can have a good time preparing and eating the same delicious and nourishing meals I now enjoy. It's easy. In my case, I first went to the library, checked out every CF cookbook on the shelf and copied the recipes I thought sounded interesting. Next, I started a collection of soy sauce, rice, water chestnuts, bamboo shoots, bean sprouts, mushrooms, celery cabbage (Chinese cabbage), cornstarch and all the other "unusual" ingredients I did not already have. I then purchased some chicken, pork and beef . . . began experimenting . . . and soon had my CF system pretty well worked out.

At the beginning of each month I now buy two chickens, one large beef steak and one pork Boston butt . . . and I divide the meat into individual portions that I freeze and use as desired.

If you're interested in economizing, as I have been, this pre-packaging of the meat portion of your CF diet is a good way to do it. The idea gives you positive control of the (generally) most expensive ingredient of any dish and—thanks to the delicious and flexible nature of Chinese recipes—leftovers can always be livened up just by adding a few fresh vegetables during reheating. I bone out the chicken breasts and package each half-breast separately. (Boning is not difficult. Simply remove as much meat from the bones as possible while keeping it all in one piece.) I've found that one such package is enough meat—when accompanied by a suitable quantity of vegetables—to last me two days. Such a package will also provide a hearty single meal for two people.