Posts Tagged With: stir-fry
- greens (I used collards or something like it.)
- prepared noodles (al-dente=medium firmness, not hard but not too soft) (I recommend wheat-based noodles like spaghetti or something similar. I used yellow noodles and am not sure what they are called. Rice noodles may also be ok, particularly sen mee (thin rice noodles) or rice vermicelli).
Wash the greens, tomatoes and garlic. Slice the greens and tomatoes and mince the garlic cloves.
Heat a wok. Pour oil into the wok and when the oil is hot, add the garlic.
After the garlic begins to turn brown, add the greens tomatoes and a pinch or two of salt.
Stir constantly until greens turn dark green and soft.
Add noodles. Stir constantly for about 2 or 3 minutes until the dish is finished. If the food sticks to the pan as you are cooking, you may need to add a little bit of water.
Note: If you are trying to diet/eat healthy and would like to avoid excess oil, you can do this with water by sauteing the vegetables in a little bit of water and adding the noodles and cooking until the greens are dark and soft and the noodles are soft and most of the extra water is evaporated (gone), adding only a little bit more water if the water evaporates before the food is finished/fully cooked. I still recommend using a wok for this.
As I boil water for a warm bath on this rainy day, I thought I’d share what I had for lunch today. I should have taken a picture, but was a bit too lazy. It was a delightful, simple taste comparable to buttered carrots, except this has more to it.
I returned to the studio from Bangkok on Friday after a very comfortable bus ride. Really, the long-distance busses in Thailand are much better than in the US. I could have gone another 12-24 hours if Thailand were big enough. Of course, we were traveling VIP. It was very nice. I freshened up a little in the morning before returning to the studio, and managed to get washed up before lunch. A staff meal was prepared. I tried to contribute some delicious bread, but they had enough bread, so I kept it for myself to make dessert bread this morning. I actually call it dessert bread even without the extras, because it is not too sweet, but has a light cinnamon flavor and a variety of seeds. We had sandwiches and spaghetti, and were given the leftovers. I was offered two plates of sandwich fixin’s. I passed on the one plate of tofu and eggs, because the tofu had a flavor I didn’t care for, although I probably would have eaten it, and I’d like to abstain from eggs for at least a few weeks, since I’ve eaten so many in Bangkok. I did accept the plate of sliced vegetables, though. Yesterday for Sabbath lunch that plate of veggies came in handy for a simple salad, for which I mixed the lettuce, cucumber, tomatoes, and onion (the latter of which I broke into smaller pieces) with the chilled vegetarian ham that had been steamed on Friday afternoon, and poured on some coconut oil, squeezed on some lemon/lime juice, and mixed it all together with a little Himilayan pink salt and garlic salt. It was nice.
Today I used the rest of the leftover veggies with some rice noodles kept over from the week before my trip to the city. I’ve discovered this Thai summer that cucumbers actually taste pretty good cooked, and discovered from a friend that lettuce can be fried with noodles, so combined the ideas. It’s really simple. Just took the leftover sandwich/salad fixin’s (lettuce, tomato, onion, and cucumber), rinsed them again, and boiled them for a few minutes in a bit of water with a pinch or two of Himalayan pink salt, then added rice noodles, celery seed (because I didn’t notice the powder when I was looking for it), celery powder (because I think it gives more flavor in such short time and it was added pretty much as an afterthought and I had finally found it after adding the seeds), garlic salt, and sesame oil, then cooked it for a few minutes longer until most of the water was absorbed. There was still a bit of broth, and that was ok. If I had more oil, I might have fried everything, but this had a nice, light flavor.
It probably makes a difference that the lettuce was iceberg lettuce or a variety very similar to it. I am thankful for the leftovers, since I didn’t get much for this week and it added some more vegetables to my diet. It’s kind of funny, because my superior and his family took me to buy groceries, and I had forgotten about the leftovers, I think, but still didn’t get much for this week, but the extra veggies are very much appreciated.
You can change the flavor by selecting or excluding some of these ingredients. I have enjoyed these flavors with noodles and sesame seeds, tofu and vegetables, beans and even vegan ham.
Today’s lunch was very simple. In addition to the sweet potato and tofu, I had some leftover crackers from the trip. The crackers were homemade from a caring lady. Did I eat something else? I’m not sure. Maybe I had another banana? Maybe not. I had papaya and oranges (tangerines) and long-an (one of my favorite fruits) for supper today. It was yummy and satisfying and I should hopefully sleep well tonight. I have been sleeping very well here.
Just one of many ways a vegan can enjoy ramen noodles. Actually, while I originally used instant ramen noodles, without the seasoning, I would recommend using something similar, but with fewer ingredients and sans MSG. There is a brand that is (or was) available in America, that can be found in the oriental section of some Super Walmarts and other grocery stores (called “Chinese noodles”, I think), and here in Thailand there is the Shogun brand, which is even better.