What I Ate: Chinese Takeout at Home

I read an article recently about how overloading on calories is almost inevitable when dining out because restaurants tend to use extra fat and salt to make the food taste better to entice you to come back.
I think this is especially true of Chinese takeout. It's always super greasy and drowning in soy sauce which is why I like making it at home. On this particular night, I made wontons in chili oil, scallion pancakes, mapo tofu, and garlic bok choy.