After coming back from a very cold riding lesson in the dark, there was nothing more that I wanted than a few dishes of stir-fried Chinese food. Deciding to indulge a little, I got three different items from Yue Kee Mobile Kitchen to add variety, which left me with a lot of leftovers.
The Tai Chin Chicken was actually very good. The chicken thigh meat was quite tender. The pieces were large and succulent, very flavorful from the spicy sauce. That sauce was very decent, not too salty or sweet and had a good distinct kick. The mix of vegetables was also excellent. I especially loved the canned bamboo shoots, with that slightly foul smell. It was surprisingly comforting and satisfied my craving for spicy stir-fry.
The Shrimp Lo Mein was okay. It was just boiled thick egg noodles that were cooked perfectly al dente with a very decent chewiness. There was a lack of sauce, though, so it was a bit on the bland side. I was glad it was not drenched in sauce, though, but rather on the dry side. The shrimp were decently tender and the bean sprouts added a nice touch. I would have liked more onions, though. However, it did meet my standards of a simple, home-y noodle dish.
Finally, the Tomato Beef was superb and comforting. I love tomato and eggs stir-fried together. This sauce was a little bland and more like a brown gravy sauce but lighter. It definitely had a lot of cornstarch to thicken it up. The beef slices were chewy and a little tough but quite tender. The large chunks of tomatoes were refreshing, though. It was overflowing with sauce but not at all salty.
Nothing beats comforting, piping hot, and flavorful Chinese stir-fries on a chilly night. I am so thankful that we have such affordable food options on campus. I just do not think microwavable food will suffice.