This picture makes me smile for some reason, Happy Hop Day!!

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Sometimes my students ask me the funniest things.  Like, what sports I play (um…what is an adult league?), did boys like me in high school (well that’s just awkward) and do I eat Chinese food a lot because I’m a Chinese teacher.

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My first thought to this last question was to say no, because I hardly ever eat what they consider to be Chinese food.  I can’t remember the last time I ate fried rice that I didn’t fry myself.

I do eat 包子 (bao) steamed buns and 餃子 (jiao zi) dumplings quite often (usually homemade) and I’ll occasionally throw together some noodles with black bean and garlic sauce, but stereotypical take-out food is rarely, if ever, on the menu.

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Another student asked me if I’d reward him with eggrolls if he improved his grade.  (I get this kind of backwards bribery all the time.)  I laughed and said “we’ll see” like I always do, as I find the thought of myself deep frying eggrolls for my students wildly amusing (because you could never get me near a frying station).

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I avoid eggrolls due to my deep seated fear of fried food, so when I found myself with extra eggroll wrappers and thawed chicken breast after this recipe, I decided to make a baked version.

Though the flavor combination might not make for a traditional eggroll, it certainly does make one tasty snack, that has become pretty popular around these parts.

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One Year Ago: Poached Chicken

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