Little Dishes #16
Trying to get my groove back, I made myself some Chinese food: Bok choy and mushroom stir fry (recipe from Omnivore's Cookbook ), garlic eggplant (recipe also from Omnivore's Cookbook ), brown rice with scallions, tomato-"egg" stir fry (recipe from JUST ), and some bulgogi-style seitan strips with more scallions. Bulgogi is not Chinese. But it's very mild and it doesn't clash here, and I can only do what I can do. I wanted to focus my energies on cooking veggies for this meal. So, with apologies for the inauthenticity of it all, this is Chinese-ish, perhaps? Mostly, I wanted eggplant. I was pretty well desperate for eggplant. I do not know what that was about, but if you crave a vegetable, I see no reason not to give in unless you're allergic. (I am not a medical doctor, of course. This is not medical advice.) I doubled the recipe but not the oil; that makes a difference, and it's a bit less amazing and more just good that way. Also, I could only ...
