Always fun using odds and ends to make lunch! Today, I found a red bell pepper, half a tomato, scallions. I needed to use up the toufu and chicken sausage. Well, I'd forgotten the sausage is already spicy and decided to sprinkle my favorite MySpiceSage curry powder and San-J tamari to the toufu!!! My mouth is burning but in nice way! Helps to clear the sinus too, so not complaining. However, I'm not a fan of overly spicy foods that ruin your taste buds so you can't taste anything. Had one of these experiences?  

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Hoisin Pork left from a Foodie Pot Luck was repurposed into a wonderful soba soup dinner! A quick stir fry of multi colored sweet mini peppers and baby bok choy with a dash of San-J tamari & sherry added crunch. Altogether a very pleasing and comforting meal with a side of Kimchi. I'd definitely make this again. And of course with different veggies and meat.

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I've had three breakfasts today but none had a good protein balance and it shows! My tummy's been rumbling. Whenever I'm hungry, I crave savory not sweet(think it's an Asian thing.) Going out to lunch so I didn't want to spoil my appetite. So I grilled tempeh with Earthy Delight's truffle olive oil and San-J tamari for a healthy protein hit. Boy, this was just the snack I needed. Grilling gave tempeh a crunch & tamari the savory flavor I craved. Lingham's chili sauce spiced it up. Even though this wasn't too much effort, would have been so much easier to warm up a slice of Little Red Dot's jerky pork!

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Here's a Wok Star tip: My thought process for this stir fry came from a perfect broccolini we had at a restaurant recently. This is rapini but it's close. See how I don't even bother to dice the garlic? The rest of the veggies are just what I found in my fridge: sweetcorn, grape tomatoes to give some color, chopped onions and scallions. I use Earthy Delights' organic tea seed oil to fry garlic and shredded ginger in my cast iron wok and gas stove setup. Add in veggies, stir fry till crunchy but slightly wilted. Add a dash of San-j tamari and sherry are all you need to give these veggies an Asian flair! Viola. Happy vegetarian week. You can use this same technique for an endless combination of veggies you like, enjoy.

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Seared pork shoulder in my cast iron wok first, then transferred to clay pot. Added tamari (San-J brand is my fav, has depth), black vinegar, tons of fresh Ginger & garlic, let it stew with chopped mui choy! Made for my sister who's coming back from Key West tomorrow, so it's ready.

I am also making an oven stew with rest of pork shoulder, so hopefully hubby won't miss Mui Choy Pork! Liking all the cooking smells in here, yum.

Both have couple of swigs of Chamarre's Pinot Noir!

I 'seared' the pork for stewing in oven under the grill cause there were so many pieces but seriously, they were not as good a sear and took longer than doing it in my cast iron wok!

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