Thursday: Left behind

Fried rice with bok choy, garlic chives and pink radishes.

Lizz was out of town for her college reunion, so I threw together an easy dinner which had the bonus of using up leftover rice: a quick stir-fry of day-old rice and fresh veggies, with a beaten egg mixed in to transform it into fried rice.

Wednesday: Yet another vegetable that can be purple, continued

Stir-fry of purple bok choy, tofu, and roasted cashews.

Bok choy (which you may also encounter as "pak choi" or other variations thereof) is yet another member of the illustrious brassica dynasty.  We think all the brassica go well with cashews, so we roasted a few and threw them in to this improvised stir-fry, which was also flavored with garlic, ginger, and soy sauce. 

We couldn't let these particular bok choy go because they were purple:

We had never encountered this color before.  Like many purple veggies, these leaves shed their color into the dish during cooking.  As you can see up top, the tofu ended up a little worse (or maybe just weirder) for the wear. 

Monday: Light lemongrass soup

Tofu-lemongrass soup with pak choy and dried shiitake mushrooms.

This Thai-style soup featured a very strongly-flavored and interesting broth due to the combination of lemongrass, shiitakes, brown sugar, soy sauce and cayenne. It reminded us of a sweet-and-sour (and spicy) soup.

Yes, occasionally we do just follow random recipes from strange internet sites....but only when they look good...