(I am, can't you tell? I think the frilly apron and military-style baseball hat make a lovely cooking ensemble, don't you? I don't usually cook in a baseball hat, except when I'm stir-frying . . . keeps all that floating grease off my glasses, ya know.)
I forgot to take a picture of my "mise en place," which I don't usually do, except when stir-frying, again. Why? Because stir-frys happen so fast, you just have to be ready. :) I don't tend to use an individual bowl for each ingredient, however -- I just mound everything that goes in at the same time in bowls. (Sort of, "step 1," "step 2," etc. bowls.) Anyhow, finished product:
Again, from Madhur Jaffrey's "World Vegetarian." This one's called "Bean Curd with Tomatoes and Cilantro." Very good -- salty, slightly sweet, slightly spicy . . . yum. Technically hailing from China, this is not what I'd typically associate with Chinese food -- not really a stir-fry at all. A little closer to a very thick stew, with all the liquid from the spinach, mushrooms, and tomatoes. Just goes to show what I know about Chinese food, eh?
It appears as though Oliver is completely disinterested in all the stir-frying action.
Coming up this weekend . . . visits to TWO local vegetarian restaurants! (Let's hope I remember the camera!)
2 comments:
What a great pre-stir fry pic - you should make that your profile pic too!
Mmmmm...that "stir fry" looks great! I am loving Madhur Jaffrey's "World of the East Vegetarian Cooking"--we should exchange some Jaffrey recipes!
Courtney
Post a Comment