They usually only have them for a few weeks. We made our vegetarian light lunch again.

https://www.flickr.com/photos/155222...posted-public/

The yellowish stuff in the middle of the bowl is minced fresh ginger. It was very gingery.

--Bryan

wrote:
> They usually only have them for a few weeks. We made our vegetarian light lunch again.
>
> https://www.flickr.com/photos/155222...posted-public/
>
> The yellowish stuff in the middle of the bowl is minced fresh ginger. It was very gingery.


Very nice mise en place...

"What does mise en place mean in cooking?

Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly..."

--
Best
Greg

On Saturday, January 16, 2021 at 12:03:12 PM UTC-6, GM wrote:
> wrote:
> > They usually only have them for a few weeks. We made our vegetarian light lunch again.
> >
> > https://www.flickr.com/photos/155222...posted-public/
> >
> > The yellowish stuff in the middle of the bowl is minced fresh ginger. It was very gingery.
> Very nice mise en place...
>
> "What does mise en place mean in cooking?
>
> Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly..."
>
The mushrooms go in first for a couple of minutes, then everything but the peppers and snow
peas for another minute or so, then the peppers. Near the end, I add powdered cayenne and
tamari sauce. The snow peas are sauteed separately because those are only for my wife. I
don't like them. Then we add some roasted cashews after plating.
>
> --
> Best
> Greg

--Bryan