I went to bed last night without posting this bit of food porn. Every month or two, I pull out the wok and make some kind of stir-fry dish that we usually eat twice. Sometimes it is shrimp; other times it is beef. The usual ingredients include broccoli florets, snow peas, some kind of mushrooms, sliced water chestnuts or bamboo shoots, baby corn, sliced green onion, and condiments (diced ginger, sliced jalapenos, diced garlic). The condiments and meat go into a bowl with a generous amount of soy and stir-fry sauces and a splash or two of fish sauce. The marinating protein goes into the fridge for at least an hour.
The actual stir-frying takes less than ten minutes. Susan prepares rice – most often Basmati, but on this occasion, it was a Jasmine rice mix. The table setting looked like this:
My serving, below, was very tasty and satisfying.
