First: Cut up some veggies. We choose to use the green peppers, mushrooms, zucchini, and eggplant from Hollygrove Market and Farm.

Cut up some beef. We also got the beef at Hollygrove Market and Farm. It was nice and tender.

We were kinda unsure how to cook it since we were baking it rather than grilling, so we decided to broil it on low. We shoved it all onto the skewers and laid them over a broil-safe casserole dish to catch the drippings.

Trick: It’s best to skewer through as much of the skin of the veggies as you can. The veggie innards get sorta … soft. They may fall off without the support of the skin. Also, don’t squeeze all the pieces together, just kinda until they’re touching. This practice allows for each piece to cook more evenly without the other pieces interfering.

Then we added some Zea Thai Rib Sauce to half of the kabobs. Big mistake on 2 parts. Reason 1: it was almost completely corn syrup. I’m a huge hater when it comes to HFCS (high frutose corn syrup).  We had some Thai Ribs from Zea at a festival that were amazing, and didn’t taste anything like this food-colored corn syrup sauce. Reason 2: well, you can find out in the next entry where I attempted yorkshire pudding.

We put them an inch from the broiler for 10 minutes.

As you can see, the veggies still looked kinda fresh (very apparent in the green peppers). They weren’t quite done yet, so we did another 5 minutes.

Perfect! There some good blackening on the green peppers and some other veggies. The kabobs didn’t even need sauce.

The kabobs fed 2 people. With the drippings I tried to make Yorkshire Pudding … emphasis on tried to make.

In the end, the clean up (again, if u don’t attempt the yorkshire pudding):

• 1 casserole dish
• 1-2 cutting board(s)
• 1 knife

Not bad! Didn’t really need the second cutting board, I just put it on the other cutting board for the picture. I would’ve just put them into the caserole dish.

The ingredients:

• Beef
• Veggies of your choice

Also, add in some dispoable bamboo skewers to the grocery list.

p.s. I’m going to link to the yorkshire pudding entry after it goes up.

<–Vegie Stir Fry       

              Yakisoba —>

Part 1 is the Stir Fry while part 2 is the yakisoba. Both were made with 1 cutting board, 1 knife, 1 wok, 1 pasta pot, 1 collander, and 1 spatulla. Not too heavy on the dishes huh? These dishes are usually very cheap, serves alot, and made under 30 minutes (prob took about 20 minutes tops). 

Part 1: Stir Fry

We started out with some sesame oil in the pan. 

Now that we have the wok all oiled up and ready to go ….

Here’s the vegies (carrots, baby corn, asparagus, and enoki mushrooms):

I put in the carrots first, because I like them kinda soft … like an orange noodle, but less carbs. 

Then I went ahead and added the widest noodles I could find at Hong Kong Market. 

In goes asparaguses (asparaguses? see my ps at the bottom of this other post).

I put the lid on. The wide noodles are cooking in the corner. 

Once they have been cooked a bit, I added in some diced garlic.

I added some baby corn and enoki mushrooms last because the enoki shrooms don’t take long to cook and I like my baby corn still a little crispy. 

Now for my stir fry sauce (very similar to my fried rice sauce). There’s some soy sauce. 

Then there’s the mirin (Japanese sweet cooking sake). 

Then I added some fish sauce. It’s starting to get a little steamy. 

Then I added in some Sirachi :). This may not seem like much if you’ve never had Sirachi, but to alot of people, this will may the dish too spicy. If would start out with a little bit (2-3 lines) if you’ve never tried it before. I just really like Sirachi and have adapted to its particular spiciness (I prob added some more in to my plate later on as well).  

I cooked the sauce  for a couple minutes to reduce it some, but I didn’t want a syrup sauce since the noodles were going in as well. I then added my wide noodles that have been finished cooking and subsequently drained. 

Stirred this around a bit, getting everything together and all the sauce well mixed in. Also, frying the noodles a little bit makes them pretty tasty. Then I plated it and ate it.

Check out 504eats.com on Saturday to see the Yakisoba (part 2 of the parallelisms).  

p.s. I’m pretty sure parallelism is not being used correctly.