May 2, 2015 Garlic
Eggplant and sautéed Taka Choy
Today was
spent trying to use up PPI’s. For lunch
I ate an artichoke dipped in Tzatziki and then the PPI kibbeh and squash and black
beans, salad, and tzatziki.
For dinner
we decided to make garlic eggplant with the new eggplant I bought at Ranch
Market for $.99 on Thursday. We usually
add a bit of meat and this evening was no exception. I diced the meat from two drumsticks of the
red cooked chicken I cooked last night and Suzette added that to the eggplant
before adding the sauce.
I chopped
the taka choy into 1 ½” pieces and sautéed them in peanut oil, sesame oil,
garlic and ginger with a dash of Chinese cooking wine and soy sauce.
We heated
PPI rice and drank beer with the meal for a lovely quiet meal in our garden.
Bon Appétit
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