Friday mornings are great. It's the last day of the week, and I teach the first three classes. So, pretty much, I have to go to school a little early, but then I'm done teaching by 10:05. Can't beat that.
Sometimes on Friday, when I'm feeling especially wife-like, I decide to cook a little lunch for Austin so when he gets home after fifth period we can celebrate the coming of the weekend! A few weeks ago, I whipped this up...
Ingredients:
1 lb. sliced beef
a little salt and pepper
2-3 cloves garlic, sliced
4 spring onions, sliced diagonally
splash of cider vinegar
splash of soy sauce
8 mini mangoes, peeled and diced
1/4 cup lightly crushed cashews
rice, cooked as desired
lettuce cups or slices
First, I seasoned the beef with a little salt and pepper. Then, I stir-fried the garlic. I added the beef to the wok and cooked it, then added the spring onions and cooked 1-2 minutes more. I tossed in a splash of apple cider vinegar, a splash of soy sauce, the mango pieces, and the cashews and stir-fried for 1-2 minutes more.
The preparation for this recipe, mainly peeling and dicing the mangoes, took much longer than the actual cooking, as seems to be the case with lots of Asian-esque food.
I was going to buy lettuce cups (lettuce in a cup shape), but for the sake of at least a few vitamins, I opted for the somewhat darker green lettuce next to it at the market... It's hard to get those greens in.
Served with lettuce and rice.
Sometimes on Friday, when I'm feeling especially wife-like, I decide to cook a little lunch for Austin so when he gets home after fifth period we can celebrate the coming of the weekend! A few weeks ago, I whipped this up...
Ingredients:
1 lb. sliced beef
a little salt and pepper
2-3 cloves garlic, sliced
4 spring onions, sliced diagonally
splash of cider vinegar
splash of soy sauce
8 mini mangoes, peeled and diced
1/4 cup lightly crushed cashews
rice, cooked as desired
lettuce cups or slices
First, I seasoned the beef with a little salt and pepper. Then, I stir-fried the garlic. I added the beef to the wok and cooked it, then added the spring onions and cooked 1-2 minutes more. I tossed in a splash of apple cider vinegar, a splash of soy sauce, the mango pieces, and the cashews and stir-fried for 1-2 minutes more.
The preparation for this recipe, mainly peeling and dicing the mangoes, took much longer than the actual cooking, as seems to be the case with lots of Asian-esque food.
I was going to buy lettuce cups (lettuce in a cup shape), but for the sake of at least a few vitamins, I opted for the somewhat darker green lettuce next to it at the market... It's hard to get those greens in.
Served with lettuce and rice.