Wednesday, October 27, 2010

Lup Cheong & Vegetable Stir Fry

Well, I don't have a whole lot to say about this one.  It wasn't my worst, but it wasn't my best, either.  I realize I've been kind of failing at this lately, but I'm going to try to do my best to get back on schedule.  I've been really exhausted lately, which is decreasing my energy and appetite--and probably not in a good way.  I'll do my best to get back on top of things, but in the meantime this is what's happening.


Lup Cheong & Vegetable Stir Fry

1 lup cheong
1 carrot, pealed
handful of blanched/frozen broccoli
handful of blanched/frozen green beans
2 blanched/frozen asparagus spears
1/4 satsuma-imo
scant 1/4 c. turkey stock (or chicken stock)
1 tsp. shaoxing rice wine
yasai fumi furikake (optional, to serve)

Chop the satsuma-imo into roughly 1/2 in. cubes.  Boil water in a pot and add the sweet potato cubes.  Boil 6-8 minutes until the potato pieces can be easily pierced with a fork.  Drain and set aside.

Chop the carrot into 1/4 in. slices on the diagonal, the green beans in half, the asparagus into 2 in. pieces, and the broccoli into bite-sized pieces. 

Mix the turkey stock and rice wine in the pot and bring to a boil.  Add the carrot, broccoli, green beans, and asparagus.  Simmer 4-5 minutes, or until the frozen vegetables have thawed and heated through, and the carrot is slightly tender.  Add the sweet potato and simmer 1-2 more minutes.

Sprinkle with yasai fumi furikake and serve.

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