First let me show you what I cooked for Star and Adam last Sunday
the usual suspects: red sauced pork
bok choy. According to Star, I made the most delicious sautéed bok choy in the world, and I don’t even know my secret! 😉
pork short ribs and chinese yam soup
sauteed mushrooms with pork and chili
I instead made myself a macrobiotic meal: chopped lettuce, tomato, tofu, butternut squash, brown rice and miso paste
and a soup made with daikon, arame and parsley.
Dinners during the week:
brown rice, sautéed bok choy with mushrooms and shiitake.
#2: A daikon, arame, bok choy soup
with sauteed tomato, tofu, mushroom and green onions
brown rice with aduki beans
#3: macrobiotic plate: tomato, celery, butternut squash, tofu, brown rice with aduki
and steamed daikon greens with eggplant in a tahini/miso sauce
#4: brown rice with aduki
sauteed celery, bok choy, mushroom and yuba (tofu skin)
arame with daikon cooked in tamari
#5: Macrobiotic plate
stir-fry couscous with celery and smoked tofu, seasoned with S+P and curry powder
sauteed bok choy with mushrooms
My sautéed method: heat sesame oil, add the vegetables, cook for 1-2 min, add shoyo, mirin and pinch of sugar. Add some water if needed, cook for another 1-2 min and serve. Sometimes I would top some roasted sesame seeds as well. A true asian flavor! 🙂
Q: Do you use sautéed method? What’s your favorite sautéed dish?