Went to the farmers market yesterday. Got onions, carrots, broccoli, a large yam, butternut squash, and a small squash that was tri-colored. Went to the restaurant supply and got 3lbs of mung bean sprouts and six zucchini. I really like both. Oh, I also got two little cans of water chestnuts there.
Spent over an hour today washing, peeling, and chopping. I got a blister. The harder more dense veggies like the yam, squash, and carrots get chopped very small and thinly. the onion, zucchini, and broccoli were chopped into larger chunks. I cut up the entire broccoli crown including the butt. I'm using chopsticks so size is not much of an issue. I ended up filling up two large ziplock bags.
I'm also marinading chunks of leftover turkey breast in ginger, soy sauce, and wine.
The rice is easy you start with two cups cold water add one cup rice and cook on medium until the water is absorbed and the surface of the rice has little holes like this:
Remove rice from heat and cover for fifteen minutes. No peeking.
Splash just enough cooking oil into the fry pan, or wok if you have one, to just lightly cover the already hot skillet surface. I use canola oil. Quickly add the chopped veggies and mung beans on a high medium heat. Since the turkey is already cooked I'm adding it near the end. If it were raw I would have added it in the beginning and browned it slightly before adding the veggies. Cook the veggies stirring often until the firmer veggies are almost tender. Sparingly add soy sauce and stir after turning the pan off.
The yams were an experiment so I hope they go as well as the squash experiment did.
The turkey will not stretch for all these veggies. But that is okay I have chopped cashews I can add or just have the veggies alone.
Comments?
Suggestions? Please note I am not only a picky eater I'm not tolerant of a lot of foods.