I couldn’t take the thought of another night of the same old ho-hum leftovers. Armed with that knowledge, I entered the produce section. Bok choy… garlic, ginger, onion… an idea started to form. A small eggplant, some cremini mushrooms and half a dozen tiny yukon gold potatoes rounded out my basket. I also knew there was some broccoli in the fridge, just waiting to be cooked up.
When we got home I cut up the potatoes, tossed them with olive oil, rosemary and salt and popped them in the oven.
Roasted Rosemary Potatoes
Then I sliced the eggplant and “grilled” it up with a little oil and garlic on the stove. When they were cooked through, they got plated and I got to work on the rest of the veggies. It should be noted that when I say “I,” I really mean “my husband and I,” because he did pretty much all of the washing and cutting of the veggies, while I (the real I) stood watch over the stove. Anyway, next into the pan went some more oil, garlic (2 cloves), ginger (about 1/2 an inch), and 3/4 of a small onion. Then the broccoli, mushrooms and bok choy, adding each as the previous was cooked most of the way through.
Veggie Stir Fry
When everything was done it was a plate of deliciousness. Yum.
(To be fair, I must admit that we ate it with some rice, since we are indulging in kitniot this year, but the meal would still be really good and filling sans rice.)
