Today’s Haiku:
Lowfat cottage cheese,
your expire date is May.
But that was last year.
Today’s Lunch spot: Java Green for salads, rice bowls, and other veggie stuff. 15 million online reviews can’t be wrong.
Today’s recipe: Lowfat Chinese Eggplant – Really, it can be done. I wouldn’t kid about this.
1 large Eggplant
1 bunch Scallions, sliced
2 Tbsp Hot Szechuan sauce
2 Tbsp teriyaki sauce
1/4 c Cold water
Peel the eggplant and cut into 2-inch thick wedges. Saute in water (or broth if you have the urge) in a non stick pan, turning to cook the wedges evenly for about 3-5 minutes per side, or until they’re tender. Add the scallions. Mix the sauces and water and pour into the pan. Stir, munch.
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05Jun
One Response
I like Java Green too. You wonder how good the food in a teeny coffehouse could possibly be…until you try Java Green. 🙂 And, its vegetarian…which balances out all the meat I eat at other restaurants. 🙂