Wednesday Stir Fry.

Here it is, in all it's garlicky, gingery, sesame-y, soy-y glory. And with pan fried tofu to boot!


Again, it's over white rice because we were under a time limit so Jeff could get to practice. If my brown rice didn't take 45 minutes to cook (and if I didn't continuously forget this fact when prepping) we would have had that instead.


Tidbit of advice for ginger lovers that might be turned off by cleaning the root. Don't try to cut it up or use a peeler to get the root cleaned up. Take a spoon, and place the rounded edge perpendicular to the side of the ginger.


Now, run the spoon against the grain of the root with gentle pressure. The outside should peel right off, and you can get into those awkward places without risking a knife slip and a serious cut.


Another helpful thing is to get a large piece of the root and freeze (uncleaned, whole) what you don't need. You'll always have some on hand, and I find it less woody and easier to clean and mince once the cell walls have be compromised a little by the freezing. (Although the taste remains unaffected.)