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).
- 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
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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