Garlic Ginger Bok Choy

I am having a blast this week on staycation. It has been *so* long since I've had the time to enjoy cooking and eating a good meal. I have gotten into the habit of living off "healthy" prepared foods, like smoothies using the Vega Smoothie Infusion or Amy's Burritos. They get you by, but in the end I need real food. This week has been a joy.

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

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...