Not exact matches
Usually I love soy sauce and
rice vinegar together as a
kind of dipping sauce for things like kimchi dumplings or
whatever, so it's good to have that on hand now — I think I'll try another tofu recipe
of yours instead, as I really appreciated your corn starch tip to making crispy tofu.
My grandmother would make this
kind of rice all the time, with
whatever vegetables she happened to have: with peppers and tomatoes in summer or with lots
of onions, carrots and canned mushrooms in winter.
Our dinners look roughly like: fried
rice and veggies with
whatever's around, tacos
of all
kinds, and pasta pasta pasta!
This spinach
rice gratin is my favorite
kind of dish - the
kind made with
whatever you have on hand.
I always use it savory instead
of sweet, (similar to
rice) mixed with all
kinds of cooked veggies
of whatever I have on hand, which works better than eating it alone.