We managed to eat about a third of that head of Napa at lunch today! Woooohoooo!  

I know you can’t see it, because it’s all wilted down, but it’s totally in there. Along with about half of the snap peas. I also used some carrots, broccoli, and green onions from Trader Joe’s last week and half a red pepper from HEB this week. Lo mein, fried rice, burritos, soup – all good ways to use a large variety of produce in one dish. 

Oh, and that garlic chili sauce you see dolloped on top? Kinda like sriracha, but not as spicy with a huge yummy kick of garlic. It makes Asian food just a little bit tastier. Ok. A LOT tastier. 😉

Wow, that doesn’t look much like an eggplant covered in miso glaze, but that really is what it is. And the orange chicken was so good, my husband asked if there was leftovers (duh, no) and my son wanted to know if there was jelly in it. Silly boy, behold the magic of cornstarch. 

Out of the box:

  • 2 eggplant
  • 2 oranges
  • 1/3 Napa cabbage
  • 1/2 snap peas

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