Posts Tagged ‘mushrooms’

Week 3: Peas + Mushrooms

At first I was going to call this a stir fry, because

(a) the original recipe said so and

(b) technically there was a lot of stirring and frying (in oil instead of water this time).

 

However, because my mother raised me to be truthful, I have to admit there are only 4 ingredients in this “recipe” that I am now devouring in delight for dinner:

Snow peas (both ends snapped off)

Mushrooms (thinly sort of sliced)

Olive Oil (to stir everything in)

Soy Sauce (the world’s miracle condiment, to add at the end)

 

You’ll notice a suspicious lack of anything else, but this side dish has been so good I haven’t stopped eating it so I can make other food. Oops. Here is a pretty pictures instead:

Great earthy tones here

 

 

Advertisements

Week 1: Stir Fry

I have success! Finally.

Last night I made a stir fry recipe that I found on the Lancaster Farm Fresh recipe blog. I even took a page from my roomie’s handbook and tossed in random vegetables just because I had them – deviating from a set recipe for the first time in my life. O.o  I used a lot of ingredients I’ve never cooked with before – namely sesame oil, peanut oil, soy sauce, rice vinegar, bok choy, green onions, ginger, mizuna, garlic, mushrooms. So yeah… basically everything except the spinach. :/

So. Much. Green.

So. Much. Green.

On the right side above you might notice a little silver thing… that’s right! I got a new knife (only $8 at ShopRite) that is amazing at cutting up veggies. I’d gotten sick of having to saw through tomatoes to make bhel puri last week and my roommate’s been dying for one any way. This isn’t quite a “Iron Chef” knife or anything, but it definitely does the job. See?

 

I like cutting things with my new knife :)

I like cutting things with my new knife 🙂

Normally you prep the tofu before you start on the greens, but as my tofu was still partially ice

Tofu ice

Tofu ice

I figured it was best to proceed with the veggies while the tofu thawed. It was rather easy actually – toss in these random liquidy things, toss in those green things, toss everything until something wilts and then add the next green thing. After I was done with those, (see picture below) I set aside the wok (borrowed from my roomie who borrowed it from her sister about 3 months ago) and moved on to the tofu blocks. Now I usually make tofu into little blocks and cook in oil for a snack, but adding the soy sauce flavor made them really yummy. My wok went from blah..

Almost ready!

Almost ready!

To fancy just like that!

Finished!

Finished!

Add in a little mango (below) and a friend (not pictured) for company…

Had to throw in some mango lassi

Had to throw in some mango lassi

Voila! My first legitimately good meal from the CSA vegetables. Perhaps the next 24 weeks won’t suck as much as I thought they would 🙂

Now if I could just find a way to get rid of that nasty radish sambar.