Tuesday, October 4, 2016

ECO Lunchbox Three-in-One #48

Kung pao cauliflower, asparagus spears, peppers sauteed in ketchup, cucumber slices with rice vinegar and sesame seeds, blood orange slices, and steamed white rice.

I was inspired by this recipe, though I could tell just reading it that it would be way too spicy for me. So I dialed it down a lot, and perhaps slightly too much, but it was really very nice, and a good way to use up that head of cauliflower I bought for a dollar on clearance because it had bruised a little. (Have love for the bruised veggies; cut off the bruises and nobody will ever know.) I doubled the peanuts so this could be a main dish, too, and I wonder if I put in too many peanuts.

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