Veggie Stir Fry

I'm trying to keep our meals varied and balanced, so tonight I chose veggie stir fry.
Showcased on our brand new cutting board are mushy-rooms, scallions, garlic, 
ginger, matchsticks carrots, 
asparagus and snap peas.
I added some oyster sauce, sesame oil & soy sauce to 
the stir fry, and I plated it with brown rice.
Quick, simple and delicious!!!

父亲喂养他的羊群
("The father has fed his flock" in Chinese)


Comments

Post a Comment

Popular posts from this blog

Pork Chops with Honey and Garlic, Tourneed Turnips, Mushroom Rice and Broccoli Spears

Image
Dutchie found this pork chop recipe and I ran with it. First I tourneed some turnips.  Culinary school has made me a bit ambitious.  Tournee doesn't add flavor, but is merely a shape to cut the turnips into.

I cheated by microwaving the turnips to mostly cook them, then I sauteed them in butter and olive oil.

The turnips were nice and tender, brown and very tasty.

The chops were browned and cooked in a mixture of honey, lemon juice (including 2 meyer lemons from our tree), soy sauce and garlic.  This sauce was sweet and savory at the same time.

I put some rice and dried shitake mushrooms in the rice cooker with half beef stock and half water.  I plated it from a ramakin in the middle of the plate. I fanned out the chops and leaned them up against the tower. The turnips and broccoli spears were also leaned against the rice.

This meal was quite delicious.  The turnips were awesome, the rice was nice and savory.  The only negative point was that the pork was a  bit tough.  I may hav…
Read more

Cornish Game Hens, Corn Soufflé and Twice Baked Potatoes

Image
Cornish game hens started the creative for this meal.  I was going to pair it with my famous baked corn and sour cream casserole, but as I was looking at the recipe book and I noticed a recipe for corn souffle.  Changed my mind since I have seen the recipe MANY times, but never paid it any mind.   It caught my eye.  Twice baked taters were the starch/carb for the meal. The game hen was cooked with a shallot/parsley/butter tucked up under the skin. This both crisped up the skin and made the meat very juicy and tender. The corn souffle was very interesting.  It did not rise like a typical souffle, but it  did have the familiar taste, but with savory corn. I halved the hens and served 1/2 to everyone (yea! leftovers), one twice baked and scoop of awesomeness, and my plate was ready to empty! I just started 2 large, major video projects, so I'm not sure how often I will be able to blog for the next month or so. I know I will squeeze in a few, cause we still are going to eat every day,  but I…
Read more

Dutchess' Birthday At Spoon

Image
For the Dutchess' birthday this year (back in October) I got tickets to Michael Buble'.   This was our 3rd time to see him so I wanted to go to a very nice restaurant to add to the experience. I decided to go to John Tesar's Spoon. We had never been, but John was on Top Chef and Spoon came highly recommended from fellow foodie, Brad Murano. Check him out at:  http://www.thebradsblog.com/
We made a reservation and when we showed up they asked us if we wanted to sit at the chef's table overlooking the kitchen....yes, please!

The menu was on an iPad, but we knew that we were going to forego that and elect for the tasting menu, at Brad's suggestion.

The first thing that came out was King Salmon with Summer Truffle. This was melt in your mouth awesome.  My first taste of truffle and it was extremely tasty.

The next course was a Sea Scallop, brown butter, dashi and burgundy truffle.   The unami in this dish was phenomenal.  Dutchess' scallop was actually still movin…
Read more