Dinner with Dubois #3: A watery stir fry

Sometimes, I can go overboard with water. While in some cases it’s not my fault, this session I could blame nobody else but myself.

As you can see here, we have the usual cast: Mushrooms, Onions and Peppers. However, making a rare appearance in my normal dietary lineup, Beansprouts!

Now, I’m not a huge fan of beansprouts, They have a rather “earthy” taste and don’t soften to my satisfaction when I cook them. I’d figure I would give them a try anyway.

The problem here of course is the water. It wasn’t quite as watery as my veggie lasagna (video coming soon), It was however a bit more watery than I would of liked it to be. Now, the lazy but surefire way of saving a watered dish is to chalk it off as soup and add a bullion or flavor cube and call it a day. I figured however I would just solider through this meal and learn from it.

All in all, not bad, not great…eh eh.

Until next time.

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