Wednesday, August 27, 2008

Veggie Stirfry

A couple nights ago, I drove to the library, jumped out to drop off a dvd and when I got back into my car, it wouldn't start. I won't go into the details, but long story short: I needed a new battery. That night, I was so wound up, I skipped dinner. Last night, my car was back to tip top shape, but I was drained from all the stress and picked up some pitiful store-bought sushi and ridiculously overpriced quinoa salad (does it make sense that the display case sign is not for a pound, but a half pound? Sounds like shady business ethics to me!).

But, tonight was a different story. I wanted to get back in the kitchen to eat something homemade and not very costly: enter the stirfry. The ingredients: broccoli, button mushrooms, shiitakes, red onion, carrots, garlic, ginger, soy sauce, sesame oil and sesame seeds. I would have added tofu, but strangely, Trader Joe's didn't have any except the baked, seasoned kind. I find it sort of refreshing to cook vegetarian meals sometimes because I don't have to worry about disinfecting the counter tops and cutting boards with a vengeance.

I've been seeing a lot of eggplant posts on the food blogs lately, so maybe I'll continue with my meat-free cooking by trying my hand at eggplant parmesan. I don't think I've ever had that classic Italian dish come to think of it. Stay tuned!


daphne said...

What a stressful night for u!

I think this vege this looks delish-AND wonderful on rice!

Marie said...

Hi Daphne! I was pleased with this dish because all the veggies were cooked through, which is usually not the case when I make stirfry because I get impatient. Thanks for your comment!