Lately for our dinners we've been trying to eat more of the "rainbow".
Here is a dish that I made trying to re-create something we had at a chinese restaurant.
The original dish had chicken, onion and eggplant, but I nixed the meat and made it with only veggies.
My sauce was a little more savory than what we ate, but Satoshi liked this.
If you'd like to try it, here are the portions for the sauce, use your favorite veggies.
To give you an idea of just how much veggies I used, I'll list them up.
1 small eggplant
1/2 zucchini
1/2 carrot
1/4 white onion
1/2 red bell pepper
Miso Stir-fry sauce : for 2
2 tablespoons miso
1 teaspoon sugar
1 tablespoon mirin
1 tablespoon sake
1/2 teaspoon tobanjan (chili paste)
Combine well, so that the miso is dissolved into sauce.
After sauteeing the veggies of your choice in some sesame oil, add the sauce.
Serve with rice.
Here are a couple more dishes we've been eating as part of the "rainbow".
Nicoise style salad. Potato, beans, some grains (wheatberry & pearl barley), some marinated olives (unfortunately not Nicoise) and an anchovy vinaigrette with dill.
A variation on the
fragrant chickpea salad that I usually make. This time around I didn't have flat leaf parsley and added a can of corn.
The weather here has been rainy, sometimes cool, sometimes humid. The weather guys have not announced the rainy season starting for Kansai yet (I think) but I believe it has.
Lately for our dinners we've been trying to eat more of the "rainbow".
Here is a dish that I made trying to re-create something we had at a chinese restaurant.
The original dish had chicken, onion and eggplant, but I nixed the meat and made it with only veggies.
My sauce was a little more savory than what we ate, but Satoshi liked this.
If you'd like to try it, here are the portions for the sauce, use your favorite veggies.
To give you an idea of just how much veggies I used, I'll list them up.
1 small eggplant
1/2 zucchini
1/2 carrot
1/4 white onion
1/2 red bell pepper
Miso Stir-fry sauce : for 2
2 tablespoons miso
1 teaspoon sugar
1 tablespoon mirin
1 tablespoon sake
1/2 teaspoon tobanjan (chili paste)
Combine well, so that the miso is dissolved into sauce.
After sauteeing the veggies of your choice in some sesame oil, add the sauce.
Serve with rice.
Here are a couple more dishes we've been eating as part of the "rainbow".
Nicoise style salad. Potato, beans, some grains (wheatberry & pearl barley), some marinated olives (unfortunately not Nicoise) and an anchovy vinaigrette with dill.
A variation on the fragrant chickpea salad that I usually make. This time around I didn't have flat leaf parsley and added a can of corn.
The weather here has been rainy, sometimes cool, sometimes humid. The weather guys have not announced the rainy season starting for Kansai yet (I think) but I believe it has.
Such a good reminder to eat healthy. The nicoise salad looks really great to me!
ReplyDeleteWe've been doing a lot of "rainbow" eating as well in this transitional weather period. I realized that I still had frozen vegs that I prepped from last year's harvest (peas & radish pods), so here's looking forward to filling up the empty space with stuff from this year.
ReplyDeleteThanks Mary :)
ReplyDeleteThanks Rowena, I hope your garden produces a lot, in Japan we are looking at a "cool summer" so crops may not be too good this year :(
Take care you two.
Kat
Very healthy...and pretty :)
ReplyDeleteThanks Barbara, I think the colors help keep it appetizing :)
ReplyDeleteTake care.
Kat
Good for you eating the rainbow ;-) and I love how you worked the barley into the Nicoise salad too!
ReplyDeleteThanks Debinhawaii, was trying to incorporate some of Mark Bittman's teachings in that salad :)
ReplyDeleteTake care.
Kat