Thursday, September 15, 2011

Ginger-Garlic Stir-Fry

The Chef: Joni

The Menu: Stir-fried carrots, string beans, sugar sap peas, water chestnuts, red peppers, tofu, and mushrooms atop brown rice.

The Goods: This summer, I moved to San Francisco from Ithaca, NY, and donated anything that wouldn’t fit in my Honda CRV to my previous roommate. The most depressing things to give up were all of my kitchen items, including my beloved wok. But, a recent trip to Ikea has provided me with a replacement, and now I’m stir-frying everything in my kitchen, with more garlic and ginger than my roommates can probably stand the smell of. While I’m passionate about cooking, it’s nice to have a night off once in awhile, which is just one more reason why you’ll find me at the VegNews Book Bash on October 21, featuring the writers of Sporkfed. Take the night off and party with us—ticket sales start next week!

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