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  1. I make an "unwrapped egg roll bowl" type meal for my husband and myself. I used to make it once a month or less, because I just wasn't satisfied with the flavor. But after using Umami Sauce in it, I make it almost every week. 😄 I chop and fry up chickpea tortillas to take the place of the wrapper, and I often add any extra veggies in the fridge to the sauteed cabbage, carrots, green onions, and ginger. I also throw in some black pepper, jalapenos, mirin, and toasted sesame oil. It's SO GOOD. This is a huge deal for us because I have so many food allergies that we can't go out to eat anymore, so when I make something that is truly delicious with allergy-safe foods, it feels like a special date night. Thank you so much for giving us a great foundation for all the Asian-category dishes I make! We deeply appreciate it! 🎉🎉🎉

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