Asian Veggie Stir Fry in A Hurry

I had to make amends to my daughter for the macaroni and cheese I made last night.   Since the ginormous pressure of senior year and college clamoring has been successfully cleared and she knows where she is headed, my daughter has been taking good care of herself.  Going to the gym, taking naps,  lavendar baths and eating well are my clues that she is decompressing.  So I go and blow it last night by combining all the cheeses I found in refrigerator and making mac and cheese.

So here is my amends to her.  This morning I pulled out all the Asian like veggies I had on hand,  prepped and assembled them, even the chopped ginger, garlic and hardly measured oyster sauce, splash of water and sesame oil and packed them into a container.  I won’t be home today after school, but I’ve left out the grapeseed oil and a small wok.  I’ve trained her to do the rest.  Heat the wok, add the oil then the ginger and garlic followed by the vegetables and the sauce at the end.

These are the veggies I usually have lurking in my vegetable bin.  Hopefully I use them before they get sad .   Wrap in a damp paper towel and store in a plastic bag to extend their stay.

Baby Bok Choy, spring onions, Napa cabbage, broccoli, Chinese pea pods,

The  mac and cheese has left the premises.  On to my coworkers who will be so happy.

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