So I ate out the entire first week at work. I went from food truck to food truck on campus. It was expensive (about $10 for lunch) and for some days it was disappointing. So this week I decided to “pack” lunch to work. My idea of packing lunch was Lean Cuisine frozen meals… LOL. I ate LC 2 days in a row and called it a day.
I was determined to actually make something for lunch for the rest of the week. On the way home last night I stopped by a small Asian grocery store to see what I can grab.. This store is the closest one to us but doesn’t have fresh meat or seafood. Most of the time I’d just shop for spices, dry noodles, and some produce. Last night I walked by the vegetarian can food section and it triggered some dishes my Mom used to make. So I grabbed the mock duck and the veggies cans and also some fresh green beans. I got home and literally in 15 minutes I made this delicious vegetarian stir-fry. I’m not big on eating can food as I’m sure most of you are too but when mixing with fresh vegetable I feel less guilty 😉
– 1 can of mock duck (or any kind of bean curb vegetarian food, for protein), discarded liquid, cut to bite sizes
– 1 can of Vegetarian Chop-Suey (can substitute for fresh mushrooms or anything you like), discarded liquid
– 1 can of quail eggs, discarded liquid
– 1/2 lb of fresh green beans, trimmed and cut to bite sizes
– 3 cloves of garlic and 1 shallot, minced
– 2 tbsp of Maggie Seasoning
– 1/2 to 1 tbsp of sugar
– 1 tbsp mushroom seasoning
-1/4 tsp of ground pepper
– 2 tbsp of cooking oil (I used olive)
In a deep skillet, add cooking oil follow with garlic and shallot. Once fragrant, add your green beans. Stir well and saute on medium heat for 3 to 5 minutes. Add the vegetarian foods and quail eggs. Mix well and season to your taste with Maggie, sugar, ground pepper and mushroom seasoning. Continue on low heat for about 3 more minutes.
I’m eating for lunch today with white rice. Oh so good!