You are what you eat, so I want to be a yellow pepper not a ROLO.
Cooking is an art, for me – its a job because its a task that don’t come easy. Plus when it involves food preparation, it feels like brain surgery. But I gotta eat, have a measure of independence, so ‘stirfry’ seem like a great meal idea to try work on my cooking skill.
My friend wrote me out a list what stirfry should be. See photo below.
So with a good like of ingredients – I had some idea my first stirfry should be. My Mom took most of the responsibility to cook the first bowl: kale slaw, mushrooms, onions, I think green peppers too;
the second bowl – I had more control: yellow and green peppers, mushrooms, onions
and the third bowl I almost burnt the house down: tofu, green peppers (which are burnt), mushrooms
In that stirfry mission, I thought I would attempt to cook tofu. It was the ‘regular’ kind, very soft. I also thought I would cook with soya sauce, probably added too much coconut oil and stove was on to HIGH a level. The house slowly filled with smoke, set-off the smoke detector and my Dad trumpeting about burning the house down with the family inside.
Once the smoke was gone with the drama, I sat down to eat what I ‘cooked’. My Dad said, “Tofu is not suppose to be that dark.” I told him that was the green peppers. He than replied that they didn’t look very green. Happy situation turned humorous. The tofu was actually best thing I ate on that plate. My Mom said she would look after the stirfry cooking, so I haven’t cooked stirfry since.