Quick Lunch Stir Fry

This was thrown together using the last of the veggies from the spring roll container…squash, peppers, carrots…along with tofu, some leftover asparagus, and peanuts. Sauce was a mix of soy sauce and rice wine vinegar. Threw some black sesame seeds on at the end and served with whole grain rice. Yum

Pad Thai Project

** Please now go to the “personal discovery of Pad Thai & Pad Thai Sauce” **Please check out the even more updated and simplified recipe. I did three versions of pad thai this past weekend. The first version is the definite winner. Again, I started getting too far away from original ratios and it lost […]

Long Bean Stir Fry

I couldn’t resist the purple long beans at the farmers market. I wasn’t quite sure what to do with them. I picked up some mushrooms, and I had a couple cute little Japanese eggplants from my plants. Decided to do a quick simple stir fry. Used a pad thai sauce to finish it off and […]

Kid Food

The little dude sometimes asks me to cook “Thai food” for his lunch. I’ve gotten pretty fast with it, so it’s a fun easy thing to do. He started this when we had Thai take-out and ordered a pad vegetable dish for him. This home cooked version includes broccoli, carrots, and squash served on whole […]

Stir Fry Served w/ Greens

The produce worker at a local organic store sold me on these “Asian” greens. This older recipe for a stir fry was already in the back of my mind, and it proved to be a tasty pairing. Print Stir Fry Served w/ Greens Author: Next Good Meal Serves: 2   Ingredients Tofu: 6 oz extra firm tofu […]