Wok n’ Roll
I wanted to pull my hair out of my head today at work.
I was costing recipes all day.
It doesn’t sound that bad, but trust me it’s frustrating, confusing and down right exhausting.
I’ve never been the best at math so I’m a little slow at this to boot.
At least we had some good lunch though.
Chili with ground beef, veggies, spices and beans.
Topped with sour cream and shredded cheddar cheese.
Definitely hit the spot.
Dinner tonight involved “eeny meeny miney moe”.
Which dying vegetables should I use today?
Well moe was broccoli today.
Fact, I hate broccoli stems. Yes I know that’s where all the nutrients lie. It’s a texture thing.
Anyways, I just cut them into bite size florets.
Then I minced up some ginger and garlic. I also chopped up some green onions.
I broke out the wok and heated some sesame oil and coconut oil together over medium-ish heat.
I threw the broccoli florets into the wok and stirred it up.
Once the broccoli started to get a little tender, I added the ginger, garlic and green onions.
Wok n’ roll.
I took some asian flavors and mixed them together.
Sriracha, soy sauce, mirin, cornstarch.
I added the asian liquids to the wok with the broccoli.
A little more wok n’ roll action.
I was going to stop here, but I figured I needed a little protein this evening.
Cue scrambled eggs.
I just scrambled one egg in the same wok until cooked.
Lastly, I tossed together the broccoli mixture, egg and leftover cooked cous cous in the wok.
I checked it for seasonings and then plated up for dinner!
I sprinkled a few black and white sesame seeds on top.
Yum this was salty, spicy and crunchy. Perfect meal for one.
Now I’m going to emulate the mood that the rain going on outside my window is portraying.
Have a good night!