For lunch today, again thanks to Google and the ingredients on hand, I'm adapting a recipe I found on the Internet (this time YouTube).
My modifications:
- Added julienned carrots
- Added seasoned, baked tofu, diced
- Substituted Lee Kum Kee Chili Garlic Sauce for the red pepper flakes
- Served over Japanese Barley & Rice
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0jOkK3H0f0EJQv47Njc3FZ37vgazITyNEy0Ygjtc4VW3pziqTJbHO9tr1mh5cmhX_OU133PSxReehrho_bKZl3pZ5ZAlumMzAt3n_he68n6nckB1CPoEzHDk_nVBHA4dSlS4DHhVlN9E/s320/bok+choy.jpg)
While it looks a lot like yesterday's lunch, the taste is very different. This (excluding the barley) is very Chinese in its essence. Yesterday, more Japanese.
About all I have available to cook with tomorrow is zucchini, some frozen marinara sauce, and mozzarella. I feel an Italian meal coming on...
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