![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I made a big batch of Eggplant and Maitake Mushroom Noodle Stir Fry a couple days ago and am enjoying some of it today. I used some of my gluten-free ramen to make it. Also, since I made the sauce from gluten-free components, it's also gluten free. I'm not as good of a cook as I'd like, but one thing I do have a fair amount of experience with is making my own sauces. And those are definitely an important part of a lot of recipes.
Tofu and Rainbow Chard Stir-Fry
Feb. 5th, 2021 02:33 amI put some rainbow chard into a teriyaki-siriacha tofu vegetable stir fry and it made a great addition. I never used to be interested in chard because I thought it was just a salad green like lettuce, but when I found out that it can be cooked with then I became much more interested. Freshly cut chard has such a great scent, too.
Crispy Eggplant Stir Fry
Dec. 7th, 2020 01:06 amI ended up making a crispy eggplant stir fry with bunashimeji mushrooms, zucchini, garlic and shallots in a tamari-gochujang sauce thickened with corn starch. Also used corn starch to make the eggplant crispy. Added some garlic powder and pepper, and topped it with sesame seeds. Am eating it over rice. It's a nice variation to my stir fry since I don't usually use this combo of vegetables.
