Wednesday, March 13, 2013
Baby bokchoy, tofu, shitake mushroom and leftover pasta
Too busy these days. Yesterday I did not even eat vegetable, I felt that I mistreated myself. So today, before everything, I cooked this very tender young baby bokchoy. 小油菜。
Then I saw the pesto pasta left from boys lunch. I put them in, cooked through to kill the bacteria in case there was any. It turned out quite edible. The pasta was still al dente.
4 shitake mushrooms, sliced,
1/4 pack of fried tofu, about 1/4 pound,
1 pound of baby bokchoy
put in mushroom,
Hello with salt pepper cooking oil to cook 2 minutes,
cover with bokchoy to cook 5 minutes,
stir occasionally while cooking,
If you have leftover pasta, add in and cook another 2 minutes.
If you have no kids, no leftover pasta from lunch, good for you.