Tonight's dinner came together even more perfectly than I expected. I noticed the eggplants, I passed on the eggplants (having already roasted them recently.) Then I noticed the bok choy and remembered how much I love bok choy. When I saw the young ginger that Andrea recommended (even at $16 a pound - not that I need anywhere near that much), I was sold on an Asian-y eggplant stir fry for dinner, despite having also made that fairly recently. This has gotta be the most eggplant I've eaten in a month ever.
I only regretted that I never have grains or noodles in the house unless I pre-planned to make something specific. Oh, for some brown rice! Woe, for some soba noodles! But home I went, still pretty damn pleased with the ginger and bok choy.
When I opened the refrigerator, Oh, Lo! What light through yonder leftover basil breaks! G and I went out to dinner monday evening and I refused to let him throw out the leftover noodles from a vegetable curry dish he had. "Take that home and eat it! Or give it to me, I'll put tofu and vegetables in it for you and then you can eat it!" I promptly forgot about his leftover noodles until this fortutitous moment, dear reader. So I used dat shit.
I went about my planned vegetable technique. Fresh, young ginger and chopped garlic in coconut oil. Add sliced eggplant, water, and soy sauce and let steam/fry in the pan. I had half a portabella mushroom in the fridge; in that went. Add chopped bok choy stems and red pepper flakes. Add bok choy greens and scallion. DONE.
Then I dumped it on top of the curry and let my tastebuds sing. The soy sauce and red pepper flakes were perfect counterpoint to the slightly sweet curry, and the vegetables and noodles were just slightly mushy enough that the bok choy stems were a good crunch.
Sorry Geeg. Wish you coulda been here to eat it. I will cook for you soon, after buying a 20 lb bag of brown rice to always have some on hand in case of emergencies such as this. Cool?